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FROZEN BLOODY MARYS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Davies Estate in Malakoff, Texas in 1981. 4 cups frozen cherry tomatoes 3/4 cup chilled vodka 1/2 cup fresh lime juice 1 tablespoon freshly grated horseradish 1 teaspoon Tabasco sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper Place frozen cherry tomatoes, vodka, lime juice, horseradish, Tabasco sauce, salt, and pepper in the jar of a blender and puree until smooth but still very thick. Divide among chilled glasses. Garnish with celery stalks and cherry tomatoes then serve immediately.