Historical Vegetable Cocktail


  • 4 cups cooked tomatoes
  • 1/4 cup finely chopped celery
  • 1/3 cup minced green pepper
  • 1 tablespoon grated onion
  • 2 tablespoons Kelchner's Horseradish
  • 1/4 cup vinegar
  • 1 tablespoon salt
  • Dash of pepper


1. Drain 4 cups of cooked tomato, saving juice for later.

2. Chop tomatoes into a pulp

3. Add pulp to celery, green pepper, and onion.

4. Add drained tomato juice.

5. Mix in Kelchner's Horseradish, vinegar, and salt.

6. Add a dash of pepper.


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