V 8 Spaghetti Recipes

V-8 SPAGHETTI

V-8 Spaghetti image

This is one of those recipes that came about during the Depression. My Grandma and Mom have been making this for me for as long as I can remember. To this day it it my favorite foods, and I make it by the bowl and eat it a few times a week.

Provided by ChihuahuaLove

Categories Spaghetti

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) can tomato juice (I like V-8, but any will do)
0.125 (16 ounce) box angel hair pasta (you can use any size, but I like angel hair the best, use up to 1/4 of the box)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup sour cream
salt

Steps:

Boil pasta and drain.
Place pasta back in pot on warm burner.
Add just enough tomato juice so your noodles won't stick to the pot.
Add salt and butter, stir until butter is melted.
In a separate bowl mix sour cream with tomato juice by adding a few tablespoons of tomato juice at a time until sour cream and tomato juice mixture is runny and well mixed through (this is done so the sour cream does not curtle when mixed with the hot pasta).
Add mixture and remaining tomato juice to pasta, stir and serve immediately (when left to sit, the pasta will soak up the juice and it will taste slightly different). I like mine best fresh, that's why I make it a bowl at a time. I also never measure anything for this recipe. All amounts can be adjusted to suit your personal preference. These measurements are simply a baseline.

Nutrition Facts : Calories 319.3, Fat 18.4, SaturatedFat 11.2, Cholesterol 40.6, Sodium 699.5, Carbohydrate 33.6, Fiber 1.8, Sugar 8.9, Protein 7.4

V-8 SOUP

V-8 Soup image

15 minutes to the table! Vary taste by what you have on hand. Many "cream of" soups will do: celery, mushroom, chicken with herbs. Also, veggies can be Pasta Accents (with noodles), leftovers or canned...whatever. Also, pass hot sauce for the adults and add whatever spices you like (basil, oregano, parsley, salt...) Although it really doesn't need any! I just made this tonight and we all had three helpings (including my toddler)!

Provided by twinsplusonemom

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 lb ground chuck, browned
1 (46 ounce) bottle V8 vegetable juice
2 cans cream of chicken soup
1 bag frozen mixed vegetables

Steps:

While browning ground chuck, pour V-8 and cream soups into another pot.
Heat soup mixture to a boil.
Reduce heat,add vegetables and cover.
When beef is done, drain and add to soup.
Heat 10 minutes, over medium heat, stirring every so often.
Serve hot with breadsticks.
Yum-Yum (as my 2-year old says!).

Nutrition Facts : Calories 503.2, Fat 28.8, SaturatedFat 10.4, Cholesterol 90.4, Sodium 1814.1, Carbohydrate 35.3, Fiber 5.5, Sugar 11.6, Protein 27.8

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