Updated: 06/16/ 2006

TV 7 Morning Show 6/16/2006

“Bloody Mary Chicken Kebobs”

2# Skinless-Boneless Chicken Breasts cut into 2 inch pieces (Kebob Style)

1 – Lg. Spanish Onion, cut into 2 inch pieces

2 – Med. Green Bell Peppers, cut into 2 inch pieces

2 Cups Tomato Juice

2 Tsp. Horse Radish

2 Tsp. Montreal Steak Seasoning

1 Tsp. Hot Sauce

8 – 12 inch Bamboo Skewers

Make Kebobs alternating pieces of chicken, onion and peppers.  Place Kebobs in a baking dish deep enough to accommodate the Kebobs and marinade.  In a med. Size mixing bowl, add the remaining ingredients and mix well.  Pour over Kebobs and marinate over night, turning at least once.  Grill 8-10 minutes and serve with Bloody Mary Sauce.

“Bloody Mary Sauce”

1 Cup Tomato Juice

3 oz. Vodka

1 Clove Garlic Minced

1 Can (10 oz.) Tomato Soup

1 Tsp. Hot Sauce

1 Tsp. Worcestechire Sauce

½ Cup Water

1 Tblsp. “Minors” Chicken Base

¼ Cup Diced Spanish Olives

Combine all of the ingredients in a 4 quart sauce pan.  On med. heat, allow sauce to simmer for 20-30 minutes, stirring every 5 minutes.  Serve with Bloody Mary Kebobs, grilled steak or pork chops.