Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

TOMATO ICE




Source of Recipe


Ass Kickin


List of Ingredients




3 cups tomato juice
2 tbsp. onion, minced
2 tbsp. green chile, chopped
1 stalk celery, finely chopped
1 tbsp. lemon juice
3/4 tsp. salt
1/2 tsp. basil
2 to 4 dashes Tabasco, 2 tbsp. parsley, minced
Cilantro, for garnish.



Recipe



In a medium sauce pan over medium heat, combine all the ingredients except the parsley and heat to boiling. Reduce the heat and simmer, covered, for 5 minutes. Strain the mixture into an 8 inch square pan; stir in the parsley. Cover and freeze until solid.
When ready to serve, let the mixture stand at room temperature from 15 to 20 minutes, occasionally breaking it up with a spoon. Place mixture in blender and process until mushy but not melted. Spoon mixture into sherbet or wine glasses. Garnish with sprigs of cilantro.
Serves 6.