Horseradish and Beet Relish by Judy McCann 2 cups diced cooked beets 1/2 cup sugar 1/3 cup prepared horseradish 2 tablespoons onion juice 1/2 cup vinegar Mix all ingredients in a saucepan and bring to a boil. Serve hot or cold. If you are going to serve cold, allow it to chill overnight. ______________________________ 33. Hot Horseradish. Fry together in a stew-pan two ounces of butter and two ounces of flour, without discoloring them ; then mix in half a pint of well-flavoured chicken stock, and half a gill of cream, and stir all together till it boils ; add the juice of one lemon, and two raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil : put in a teaspoonful of mixed English mustard, wring through the tammy, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshly- grated horseradish sauce; mix well, and use. ________________________________ Roasted Salmon in Horseradish Crust The magical ingredients that heighten the taste of fresh salmon are white horseradish, mustard, and lemon. Combining all three keeps the salmon moist. Recipe adapted from The Bride & Groom's First Cookbook by Abigail Kir sch. Ingredients: 6 Tbsp sweet butter, at room temp. 1/2 cup grated white horseradish, squeezed dry 2 whole scallions, finely diced 1/4 tsp wasabi powder 1/4 tsp ground ginger 1/4 tsp Dijon mustard 1/2 cup dry, unseasoned bread crumbs 1 tsp finely chopped shallots 1/4 cup fresh lemon juice 1/4 tsp grated lemon zest Pinch of cayenne Four 6-oz center-cut salmon fillets, 1½ inches thick 1/2 cup white wine or vermouth Garnish: 4 lime slices Directions: Preheat oven to 400°F. Put the butter, horseradish, scallions, wasabi powder, ginger, mustard, bread crumbs, shallots, juice, zest, and cayenne in the bowl of a food processor. Pulse until the ingredients form a ball. This is the horseradish crust. Place the fish on a baking sheet and cover with the wine. Spread the horseradish mixture over the fillets, about ¼ inch thick. Roast the salmon for about 15 minutes or when the top of the fish flakes when pierced with the tines of a fork. Garnish with lime slices. Makes 4 servings. Cook's Tip: This salmon is magnificent served on a bed of garlicky mashed potatoes or sautéed spinach and leeks. ___________________________________ Horseradish Marinade Makes 2/3 cup. 1/2 cup bottled steak sauce 1 tablespoon prepared horseradish 1 tablespoon white wine vinegar 2 teaspoons sugar Combine all ingredients. Use to marinate beef several hours or overnight in the refrigerator. Use marinade to baste beef while cooking. _____________________________________ Horseradish Biscuits by Judy McCann 2 cups Bisquick baking mix 2/3 cup milk 1/3 cup prepared horseradish, well drained 1 tablespoon Italian seasonings 1 teaspoon onion powder 1/3 cup grated Parmesan cheese Heat the oven to 450 degrees F. Mix all of the above ingredients together and drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes until brown. Good with Apple-Horseradish Jelly! __________________________________________________ Horseradish & Cream Cheese Dip by Judy McCann 2 packages (3 oz. each) cream cheese, softened 2 tablespoons prepared horseradish 1/4 cup mayonnaise 1/4 teaspoon salt pepper to taste (I sometimes like hot pepper in my dip) 6 slices of crisp cooked bacon, chopped or crumbled Mix cream cheese, horseradish, mayonnaise, salt and pepper. Add the bacon (drain it on paper towels after frying); mix well. Refrigerate about 1 hour before serving. Serve with crackers or vegetables. __________________________________________________ Broccoli with Horseradish Sauce by Judy McCann 1/2 cup mayonnaise 2 tablespoons margarine (melted) 1 tablespoon grated onion 1/4 teaspoon salt and dry mustard 1/4 teaspoon dry mustard 1 tablespoon prepared horseradish Mix all ingredients and chill for 3-4 hours. Serve over steamed broccoli. _____________________________________________ Horseradish Mashed Potatoes and Gravy by Judy McCann Boil 2 pounds potatoes (peeled and quartered) in salted water till tender. Drain and mash. Add in 2 tablespoons of margarine, 1/3 cup sour cream, 1/3 cup buttermilk or milk, 2 tablespoons of horseradish. Add salt and pepper to taste. For Gravy: Make your traditional gravy and just add some prepared horseradish to taste. _____________________________________________ Cranberry and Horseradish Relish by Judy McCann Put one pound of washed raw cranberries through the food processor. Add 1/2 cup of sugar, 1/3 cup of horseradish, and one teaspoon of lemon juice. Put in a jar and cover or put it into a dish and cover it. Leave in refrigerator for a couple of days to mellow the flavor. Great with turkey or chicken. __________________________________________ Grilled Potato Wedges ¾ lb. Wisconsin baking potatoes (about 3 large) (any baking potato will work) ¼ cup Dijon mustard 2 tablespoons prepared horseradish, well-drained 2 tablespoons vegetable oil 4 scallions, finely chopped ½ teaspoon salt 1/8 teaspoon pepper 1 jar (11-12oz) salsa Preheat grill or broiler. In microwave on plate, cook potatoes 6 minutes until cooked halfway through. Cool slightly; cut each into 8 wedges. In large plastic food-storage bag, place potato wedges, mustard, horseradish, oil, scallions, salt and pepper. Seal bag and shake until potatoes are well coated. Place potatoes in single layer on medium-hot fire on grill and cook 10-15 minutes, turning several times, until lightly browned and tender. Or spray broiler with nonstick cooking spray. Place potatoes on broiler. Broil 4 inches from heat source about 18 minutes, turning halfway through cooking. Serve wedges with salsa. Per serving: 143 calories Protein: 2g / Carb: 25g / Fat: 4g Chol: 0mg / Sodium: 564 mg ________________________________________________