Recipe - Cucumber-Tomato Cocktail

1 md Cucumber
2 One fourth cup Tomato juice
2 tablespoon Chopped scallions and tops
1 teaspoon Worcestershire sauce
1 Lemon; juice of
2 teaspoon Grated horseradish
1/8 teaspoon Tabasco sauce
One half teaspoon Salt
1/8 teaspoon Black pepper
Parsley or watercress
Lemon wedges

Peel cucumber and grate into tomato juice; add remaining ingredients.
Cover, place in refrigerator for 2 hours. Strain, and serve garnished with
parsley or lemon. Yield: 6 to 8 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.