Cheesy Spaghetti
(From Grandma, my Mom's Mom)

1 (48 oz.) can tomato juice

6-8 cloves of garlic, peeled & finely chopped

12 small whole tomatoes, or 2 cans of tomatoes, peeled & cooked.

salt, pepper & onion to taste
(Grandma liked a liquid onion flavoring- don't know if it's still available or not- it came in the bottles like extracts do. I use finely chopped onion) 

Mix the above ingredients in a (4 qt. minimum) saucepan, & simmer till thick & reduced by about half. Add:

1 lb. Velveeta, cut into chunks

2 Kraft Old English cheese spreads
(Adjust types of cheeses, and amounts to your taste)

Heat & stir over low heat until cheeses melt. Pour over cooked spaghetti noodles & heat thru, if necessary.

Yield: about 2-1/2 to 3 quarts of sauce. Tracy's note: May be pressure canned, doesn't freeze as well as canning, but I have frozen it. I have used half V8 & half regular tomato juice for a little added oomph, and that's good, too.

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