Hot Tomato Juice Cocktail Horseradish Mold Oven Horseradish Bread Horseradish Spread On Pumpernickel
Bread Horseradish Sauce Salmon With A Horseradish Crust Carrots Ala Horseradish Horseradish Jelly
Hot Tomato Juice Cocktail
3 cup tomato juice 2 Tbsp. sugar
1/2 tsp. salt 1 clove garlic, crushed 1 Tbsp. Worcestershire sauce 2 dashes bottled hot sauce
Approximately 1/3 cup dill pickle juice
2/2 cup whipping cream Horseradish sauce to taste
Bring all ingredients but cream and horseradish sauce to boil. Mix together cream and horseradish
sauce. Serve hot garnished with a dollop of the cream mixture.
Horseradish Mold
2 (1oz.) lemon Jello 1 1/4 cup boiling water 5 oz. jar red horseradish 1 cup Dream Whip
Mix Jello and water. Add horseradish (contains beets) juice and all. Let partially set. Fold in Cool
Whip. Pour into mold. Let set. Serves 6.
Oven Horseradish Bread
3/2 cup sour cream 1 bacon and horseradish dip 1 beaten egg
4/4 tsp. salt
5/2 cup milk 2 cup biscuit mix 2 Tbsp. sliced green onions with tops
In mixing bowl, combine sour cream, dip, egg, salt. Mix until well blended. Remove 1/3 cup of
mixture. Set aside. Stir milk into remaining mixture. Add biscuit mix and green onions. Stir until
well blended. Turn into a greased 8x4x2 inch loaf pan. Spread remaining sour cream mixture evenly
over batter. Bake in 350 degree oven 45 to 50 minutes. Cool 10 minutes before removing from pan.
Serve warm. 1 loaf.
Horseradish Spread On Pumpernickel Bread
5 (1oz.) pkg. Philadelphia cream cheese
6/4 cup or to taste horseradish 1 tsp. Worcestershire sauce 2 pkg. dried beef "chopped in small
pieces" Olives "pitted", cut in half
Mix ingredients together and serve on small sliced pumpernickel bread or crackers.
Horseradish Sauce
6 (1oz.) pkg. cream cheese, softened 2 Tbsp. prepared horseradish 1 tsp. sugar 1 tsp. dried mustard
1 Tbsp. vinegar Milk to thin
Mix all ingredients. If too stiff, add milk to sauce consistency.
Salmon With A Horseradish Crust
3 Tbsp. prepared horseradish 3 Tbsp. mayonnaise 2 Tbsp. dry bread crumbs Salt and pepper 4 salmon
steaks, about 1 inch thick
Heat the oven to 425 degrees. Drain the horseradish and combine it with the mayonnaise. Season the
bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the salmon steaks dry with paper
towels and put them on a rack in a shallow pan. Coat the tops of the steaks with the mayonnaise
mixture and sprinkle the bread crumbs on top. Bake in the hot oven until the fish is almost done,
about 20 minutes. Remove from oven and heat the broiler. Broil the salmon steaks until the crust is
browned, 2 to 3 minutes. 4 servings.
Carrots Ala Horseradish
8 carrots, cut in half both ways
Cook and layer in casserole. Mix and pour over carrots: 1 Tbsp. onion, cut fine 2 Tbsp. horseradish
1/2 cup mayonnaise 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. paprika Topping:
7/4 cup bread crumbs 1 Tbsp. butter
Horseradish Jelly 2 cup sugar 1 cup white vinegar 1 cup freshly grated horseradish, drained
8/2 bottle fruit pectin
Boil sugar and vinegar together for 3 minutes. Add the horseradish and bring back to boiling. Add
pectin and stir constantly until the mixture reaches a rolling boil. Boil for 1/2 minute. Remove
from heat and cool for several minutes. Skim and pack in sterilized jars. For color, a few strips of
pimento may be added just as the jelly is removed from the heat. Makes about 3 (6 ounce) jelly
glasses of jelly. Excellent for cold roast beef or seafood.
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