7 oz Olives -- pimiento-stuffed
46 oz Tomato juice
Recipe by: Creepy Cuisine, Lucy Munroe
Prepare these bloody eyeballs the day before your plan to serve them. Peel
radishes, leaving thin streaks of red skin on them for blood vessels. Using
the tip of the vegetable peeler or a small, knife, carefully scoop out a
small hole in each radish. Stuff a green olive, pimiento side out, in each
hole. Place 1 radish eyeball in each section of an empty ice cube tray. You
may need to pare your eyeballs down a bit to fit. Fill the tray with water
and freeze overnight. Pour tall glasses 3/4 full of tomato juice and add a
pair of eyeballs to each glass.
Penny Halsey (ATBN65B).
Collected by Bert Christensen