Recipe(tried): Vampire Party - Some recipes for Tori - Bloody Mary Victor's Style, Bloody Mary Chicken, Bloody Mary London Broil, Bloody Mary Rice, Bloody Mary Mix

Here I am including a repost of several of my favorite recipes:

Bloody Mary Victor's Style
Posted By: Gladys/PR
Date: Sun Jul 28th 2002
In Reply to: Recipe: Bread and Breakfast Recipes (30)
Board: Daily Recipe Swap at Recipelink.com

One of my favorite brunch cocktails. Victor (Vit n) had been my friend and associate for the last 25 years. This is his favorite formula and he shared it with me.

Bloody Mary
Serves 1

1 1/2 oz Vodka
1 Lemon; juiced
3 each Drops Tabasco sauce
Salt (to taste)
3 oz Tomato juice
1/2 tsp Worcestershire sauce
Pepper to taste
Celery Salt to taste (optional)

Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added.


Recipe: Bloody Mary Chicken
Posted By: Gladys/PR
Date: Sat Aug 24th 2002
In Reply to: Recipe: Assorted Recipes (20)
Board: Daily Recipe Swap at Recipelink.com

BLOODY MARY CHICKEN

2 parts V-8 or tomato juice mixed with 1 part vodka
Salt
Pepper
Tabasco sauce
Lemon juice
Worcestershire sauce
Garlic powder
Onion Powder
Celery seed
Olive oil

Mix tomato juice and vodka. Add salt and pepper. Stir and taste. Add Tabasco sauce, lemon juice and Worcestershire sauce. Stir and taste. Add garlic and onion powder and celery seed. Stir and taste. Add a dribble of olive oil. Stir and pour into a zip-type bag. Add about 4 skinless boneless chicken breasts and marinate overnight or up to 2 days. After breasts have marinated, put the breasts on the grill or under a broiler, about 5 minutes per side. These come out nicely glazed, very tender and juicy, with a wonderful flavor. NOTE: You may substitute your favorite Bloody Mary recipe for the marinade ingredients if you prefer.


Recipe: Bloody Mary London Broil
Posted By: Gladys/PR
Date: Tue Nov 5th 2002
In Reply to: Recipe: Letter L Recipes (35)
Board: Daily Recipe Swap at Recipelink.com

Bloody Mary London Broil
Yield: 6 Servings
This recipe has been adapted from "Prime Time: The Lobels' Guide to Great Grilled Meats," by Evan, Leon, Stanley, and Mark Lobel.

2 c tomato juice
1/4 c Worcestershire sauce
3 tb prepared horseradish
3 tb dry sherry
2 ts dried marjoram; crumbled
1 ts dried basil; crumbled
1 ts freshly ground black pepper
3 1/2 lb London broil; about 1 1/2-inches
cooking spray
salt; to taste

Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl. Place the steak flat in a glass or ceramic dish. Spoon the tomato juice
mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot. Lift the meat from the marinade. Discard the marinade. Grill the steak for
8 minutes. Turn the steak and grill for 7 to 10 minutes, longer for medium rare, or until it reaches the desired doneness. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.


Recipe: Bloody Mary Rice
Posted By: Gladys/PR
Date: Fri Jan 17th 2003
In Reply to: RECIPE SWAP: Fix it Fast Friday - Click here to add a recipe
Board: Daily Recipe Swap at Recipelink.com

Bloody Mary Rice

12 oz Bloody Mary Mix
2 tablespoons butter
1 teaspoon chopped garlic
1/2 cup chopped onion
2 stalks celery, chopped
1 cup long grain rice

In medium saucepan, combine Bloody Mary Mix, 1-cup water, Tabasco, butter, garlic, onion and celery and bring to a boil. Add rice, reduce heat to simmer, cover and cook for about 25 minutes or until all the liquid is absorbed.
You can add sliced sausages or chopped ham.


Recipe: Bloody Mary Mix for Karen
Posted By: Gladys/PR
Date: Wed Aug 6th 2003
In Reply to: ISO: I'm looking for a homemade receipe for Bloody Mary Mix. I have lots of tomatoes
Board: at Recipelink.com

Bloody Mary Mix

2 (46 ounces) cans tomato juice (Gladys NOTE: You can simmer for a few minutes the tomatoes, peel them, cut them & discard the seeds, then process the pulp & add some salt & pepper (this last seasonings are optional))
1 (10 ounce) can beef bouillon
1 teaspoon coarsely-ground fresh black pepper
1 teaspoon celery salt
1 teaspoon Accent seasoning (MSG)
4 ounces lemon juice
1 (5 ounce) bottle Lea & Perrins Worcestershire sauce
Tabasco sauce to taste (for heat)

Mix all ingredients thoroughly. Refrigerate.
Yield: 1 gallon