50+ Friends Club Cookbook
Beverages
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New York Deli
From the Kitchen of:
Sandy
l cup "V8" vegetable juice
1/2 cup ice cubes
l teaspoon dill pickle juice
1/2 teaspoon prepared coarse mustard
1/4 teaspoon prepared horseradish
generous dash Worchestershire sauce
pepper to taste
dill pickle spears
In covered blender container, blend all ingredients except dill pickle spears until smooth.
Serve in chilled 8 ounce glasses
Garnish with dill pickle spears.
Makes 1 1/2 cups or 2 servings.
25 calories per serving.