Tag Archives: Horseradish

Roast Beef Spread

8 Dec

From the kitchen of Cathy Knorr.  Makes great sandwiches and is super when used as a kettle chip or cracker dip or on celery.  Thanks, Mom!

Ingredients:

  • 5  lb Beef Roast
  • 1  Onion
  • 1 stalk Celery
  • 1 jar Salad Dressing
  • 1 T Horseradish
  • 2 T Spicy Brown Mustard
  • 1/2 cup Dill Pickle Relish
  • 1 T Salt & Pepper

Cook beef until well done.  Clean fat and bone off and discard, unless Lucy is watching, then throw in dog bowl.  A 5lb roast should cook down to about 3lbs of cooked meat. A meat grinder is necessary equipment. Run meat, onion and celery through on coarse plate. Mix in rest of ingredients and chill. Sometimes will not use a complete jar depending on your own taste and amount of creaminess. Will keep well in the fridge up to 2 weeks. You can experiment with this, like adding coarsely chopped peppers (I like the banana pepper), prefer Vidalia sweet onion, Seasoning Salt, Mrs. Dash, etc.

Apricot-Horseradish Sauce

6 Nov

Ingredients:

  • 2/3 cup apricot jam
  • 1/3 cup freshly grated or prepared white horseradish
  • 1 T freshly squeezed lime juice, or to taste
  • coarse kosher salt, to taste
  • freshly ground black pepper, to taste

Combine the jam and horseradish in a mixing bowl and whisk until smooth.  Whisk in the lime juice, salt and pepper.  If not serving immediately, transfer the sauce to a glass jar with a nonmetallic lid and refrigerate.  It will keep for several weeks.

Serve with coconut shrimp.

Makes 1 cup

Mom’s Potato Salad

11 Jul

Ingredients:

  • 1/2 cup distilled white vinegar
  • 1/2 cup sugar
  • 5 lb boiled,skinned red potatoes, cubed
  • 2-3 cup Miracle Whip
  • 1/2 cup Dijon mustard
  • 1 T horseradish
  • 1 dozen chopped boiled eggs
  • 6-8 ea whole spring onions, sliced
  • 1 dash salt and pepper

1.  Microwave sugar and vinegar until sugar is dissolved.  Allow to cool.
2.  Mix Miracle Whip, mustard, horseradish, sugar/vinegar solution, eggs, onion, salt and pepper.
3.  Add potatoes.  Stir and chill.

From the kitchen of Cathy Knorr