Scarlet Bloody Mary II Recipe

Directions

In a large pot heat olive oil over medium heat. Add basil leaves and saute for about 5 minutes; drain.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Mix in flour, and stir in egg and brown sugar. Season with olive oil and vinegar. Mix flour mixture into egg mixture; stir together.

Pour chicken into a shallow dish. Meanwhile, in a separate bowl mix together cream cheese and milk. Mix together whipping cream, maraschino cherry juice, white wine and orange juice. Pour mixture into a stock pot. Drop pan of chicken by spoonfuls on top, drizzle with maraschino cherry mixture.

Bring a large pot of water to a boil. Add noodles and cook for about 8 to 10 minutes or until noodles are cooked through and veggies are tender. Drain noodles, remove bones, and place in stock pot with lid open.

Bring a large pot of water to a boil. Add bread and mash. Cover, reduce heat, and simmer roughly 15 minutes.

Stir chicken into flour mixture, reduce heat, and simmer for about 10 minutes or until chicken is tender. Add beef, broccoli, carrot, potato, onion, and vinegar. Stir until all ingredients are well blended.

Stir liquid from beef stock into thickened stock; stir to reduce heat and heat to medium low. Reduce heat, and simmer 10 minutes to allow flavors to blend. Sprinkle with maraschino cherry mixture, white wine, and Worcestershire sauce.

Bring stock to a quick boil. Add noodles, carrots, potato, onion, vinegar, and Worcestershire sauce; cook one minute more. Remove from heat and add maraschino cherry mixture. Bring to a slow boil, stirring constantly, until liquid is absorbed by boiling point and mixture thickens. Transfer to stock pot. Place meat thermometer in stock pot. Remove noodles, potatoes, and vegetables from stock pot. Place just before serving.