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 Message 20502 of 20656 in Recipe Exchange
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Subject: Re: Bloody Mary
From: Thinking Bartender
Posted: Thu Nov 22. 2012, 16:05 UTC
Followup to: "Re: Bloody Mary"  by Cheryl Charming  (Fri Nov 9. 2012, 21:23 UTC)
Where I work at the moment we use smoked paprika, horseradish, tabasco in a 
pre=bottled worchestershire sauce/


-- 
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George Sinclair


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