I am looking for recipies for a "V8" - like drink. I thought I had seen this in the past but a search of the "country kitchen" archives didn't turn it up. Maybe I missed it. If so, sorry. Anyway, I don't have a juicer, just a blender. Thanks.

-- Les Vaughn (lvaughn@suntransformer.com), June 18, 2001

Answers

We mix the eight veggies used for V-8 and any others we may crave in our blender with hot pepper for added zing. Blend it, then simmer it a little, let cool and serve or freeze for later.

-- Jay Blair in N. AL (jayblair678@yahoo.com), June 18, 2001.

What veggies are used in V-8?? Love the stuff but I dont' know exactly what in it, except some cilantro herb.

-- Marty (Mrs.Puck@Excite.com), June 18, 2001.

I made a tomato juice cocktail one time that I thought was very good, I never tasted V-8 so I don't know if this is the same. Here is the recipe: 8 quarts cut up tomatoes, simmered slowly and put through a fine sieve to remove seeds and skins. Set this juice aside. In same pot, measure 2 cups of this juice, add 2 diced medium onions, 1 1/4 c. diced celery(include leaves), 1 large chopped, seeded green pepper, 3 bay leaves, 8 or10 fresh basil leaves ( or 2 tsp. dried basil), 1/2 tsp. ground pepper, 3 T. sugar, and 2 tsp. Worcestershire sauce. (optional-4 tsp salt.) Boil over med. heat, stirring and adding extra juice as needed to keep from sticking, about 30 min. Pick out bay leaves and press the vegetables through a fine sieve or food mill. Add 3 1/2 tsp. citric acid or 2/3 c. lemon juice and the rest of the tomato juice. Bring to simmering and pack hot, process in a boiling water bath for 35 min. I added alittle jalapeno pepper to mine and it was very good and spicey. This is from the book, Putting Food By. Marlene

-- Marlene Leiby (mleiby@caprock-spur.com), June 18, 2001.

Throw some celery, carrot, onion, and whatever other veggies you fancy (Spinach, herbs, etc) into the blender with tomato juice and strain it a little. Experiment with ingredients to adjust the recipe to your own tastes. Then do it on a larger scale to can. When someone else wants the recipe, just tell them it's just some stuff you threw together!

-- daffodyllady (daffodyllady@yahoo.com), June 18, 2001.

There is a thread in the Older Theads ( Ken, I didn't say "archives" this time :>) that shows the web address of a name brand recipe site.

-- Jay Blair in N. AL (jayblair678@yahoo.com), June 18, 2001.

For the last two years we can a tomato drink, kinda like V8 I guess. Near the end of the season, I take a large pot(mine is eight gallon) and cut up ripe tomatoes(brandy wine work great) in quarters. I then cut up in large chunks of carrot, beet, onion, garlic, celery, sweet pepper(chocolate and yellow work great) and a couple of hot peppers (to taste). Add cilantro, basil(just a dash), a little parsley, and if you have a taste for other spices or you have other fresh spices in your garden. I simmer this VERY slow for about an hour and put it all through a strainer. I then can it in quart jars when still hot. Have it for breakfast every morning and it is GREAT. Hope this helps Craig

-- craig swasnon (craig@rswcorp.com), June 20, 2001.