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Bloody Mary Recipe

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This recipe for Bloody Mary, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kenneth Dew, Sr.
Added: Thursday, October 20, 2005


One 46-ounce can tomato juice
1/2 cup beef bouillon
3 ounces (6 tablespoons) fresh lime juice
1/4 cup Worcestershire
2 teaspoons coarse salt
1 teaspoon coarsely ground pepper
1 teaspoon celery salt
1 teaspoon dillweed
1/2 to 1 teaspoon hot pepper sauce (such as Tabasco)
1 teaspoon creamy horseradish
1 quart vodka
Celery sticks
Lime wedges
Cucumber slices

In a large shaker or a jar with a tight-fitting lid, combine tomato juice, beef bouillon, fresh lime juice, Worcestershire, coarse salt, coarsely ground pepper, celery salt, dillweed, hot pepper sauce and creamy horseradish. Shake well. Fill 12-ounce glasses with ice cubes. Add 3 ounces vodka to each and add spiced tomato juice to fill. Garnish with celery sticks, lime wedges and cucumber slices as desired.

Personal Notes:
Personal Notes:
***also look at Frank's Famous Bloody Mary's***




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