Virgin Marys

• 3 stalks celery from the heart, including leaves, plus extra for serving
• 2 teaspoons prepared horseradish
• 1 teaspoon chopped shallot
• Dash Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon kosher salt
• 12 dashes hot sauce, or to taste (recommended: Tabasco)
• 2 limes, juiced
• 1 (48-ounce) bottle tomato juice (recommended: Sacramanto)

1. Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.
2. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth.
3. Pour the mixture into a large pitcher, add the tomato juice, and stir.
4. Pour into tall glasses and serve each with the top half of a celery stalk.

stalks celery, horseradish, shallot, worcestershire sauce, celery salt, kosher salt, hot sauce, tomato juice

Taken from www.foodnetwork.com/recipes/ina-garten/virgin-marys-recipe.html (may not work)