Bloody Mary

Bloody Mary’s are one of my Favorite drinks, OTHER than wine…If I have to get a mixed drink I will get a Bloody Mary! I LOVE Tomato Juice…All I drank on our Honeymoon in Mexico was Bloody Mary’s, they made them so damn good! Spicy!
 
 
Recipe
2 oz Vodka
6 oz V8 Juice
1 tsp Horseradish
1/2 tsp fresh Lime Juice
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 pinch Pepper
1 pinch Celery SaltAdd several ice cubes to a highball glass, 
grind some pepper on top and add some celery salt to make seasoned ice cubes. Add all ingredients to a cocktail shaker half-filled with ice cubes, and shake well. Strain the mixture over the ice cubes in the highball glass. Squeeze a lime slice over the drink and drop it in the glass. 

I also added a celery stick and Green Olives to mine.
 

 

Mom’s Best Meatloaf

Recipe Adapted from: Carolyn 

  • 1 1/2 pounds ground beef
  • 1/4 cup chopped onion
  • 1/4 cup quick-cooking oats
  • 1/8 cup cornmeal
  • 1 cup dried bread crumbs
  • 1 1/2 teaspoons salt
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1/2 cup tomato juice
  • 1/2 cup water
  • 1 tablespoon barbecue sauce
  • 1 dash liquid smoke flavoring
  • 1 tablespoon distilled white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons prepared mustard
  • 2 dashes liquid smoke flavoring
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9×5 inch loaf pan.
    3. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
    4. Bake at 350 degrees F (175 degrees C) for approximately one hour.

    Mushroom Soup

    Recipe (Adapted from aliciamosby)

    This is the best Mushroom soup I have ever had. I love Mushrooms!

    • 3 Tablespoons Olive Oil
    • 1 whole Small carrot, Finely Minced
    • 1 whole Celery Stalk, Finely Minced (I also added 1/2 an onion Minced)
    • 1 Tablespoon Garlic, Crushed And Minced
    • 1 pound White Mushrooms, Sliced Thin ( I also added Baby Bella Mushrooms)  
    • 4 ounces, fluid Chablis White Wine
    • 4 ounces, fluid Tomato Juice
    • 4 ounces, fluid Chicken Broth
    • 1 pint Heavy Whipping Cream
    • 1 cup Parmesan Cheese, Freshly Grated
    • 1 teaspoon Cornstarch
    • ¼ cups Water
    • 1 pinch Salt And Pepper, to taste

    Heat oil, over medium heat, in a large deep pot.

    Mince the carrot and celery nice and fine

    Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first.

     

     Next, add your garlic, right as the carrots and celery start to cook down.

    Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

    Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

    Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

    Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.