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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bloody Mary-Bobs (kabobs) Recipe

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This recipe for Bloody Mary-Bobs (kabobs) is from The Thudin/Borndal/Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint of Grape or Cherry Tomatoes
1 LB Beef Sticks cut into chunks
1 Small jar zesty Pickles
1 Jar Olives
Celery cut into bite size pieces
1 Cup Vodka or Peppar Vodka
2 tsp Tabasco
1 tsp Worechestershire
Celery Salt
Toothpicks
Directions:
Directions:
Several hours in advance, or the night before. Clean tomatoes and pierce with little holes, (a toothpick or corn on the cob holders work great). Cut Celery into chunks. Mix Vodka, Tabasco and Worechestershire and poor over vegetables, let marinate four hours minimum or overnight.

Before serving drain vegetables. Skewer celery, tomatoes, meat, pickles, olives on toothpicks and serve with little dish of celery salt for dipping.
Kind of putsy - but unique and refreshing.
Preparation Time:
Preparation Time:
30 - 40 minutes plus marinate time
Personal Notes:
Personal Notes:
Could also use Shrimp, string cheese or any favorite Bloody Mary garnish.

 

 

 

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