Hot Tomato Cocktail
Lisa J., (my husband's Thanksgiving family tradition)
In a large kettle combine:
9 c. tomato juice
3 bay leaves
3/4 c. chopped celery
6 whole cloves
3 T. sweet basil
3 small onions, chopped
Boil until onion and celery are tender. Strain through cheesecloth or strainer. Add: 6 c. beef bouillon1-2 T. buttersalt and pepper to taste (just a sprinkle of each) Heat to serve. Makes 20-25 small cups.
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