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Recipes:
EASY HORSERADISH RECIPES
Bloody Mary Brunch
1 Lb. |
Sausage meat |
2 C. |
Tomato, chopped |
3 Oz. |
Prepared horseradish |
36 |
Eggs, large |
1/3 C. |
Milk |
3 Tbls. |
Margarine |
12 |
Celery stalks |
24 |
Tomato wedges |
2 Oz. |
Prepared horseradish |
Sauté and crumble sausage; remove from heat and drain well. Add tomatoes and horseradish and set aside. Beat together the eggs and milk. Melt the margarine in a large sauté pan and add the egg mixture and sausage. Scramble until eggs are firm. Place in 12, 8-Oz. shallow dishes and garnish each with celery, tomatoes and a dollop of horseradish.
Yield: 12 servings
Easy Oven Stew
| 1 Lb. | Chuck or other lean beef, cut into 2" squares |
| 3 Tbls. | Flour, seasoned |
| 4 Tbls. | Cooking oil |
| 3 Tbls. | Prepared horseradish |
| 2 C. | Tomatoes, chopped |
| 2 medium | Onion, quartered |
| 2 medium | Potatoes, peeled and cubed |
| 2 medium | Carrots, quartered |
| 1 C. | Lightly crushed corn ships (measured after crushing) |
Dredge beef in seasoned flour and brown in cooking oil in Dutch oven or large skillet. Add horseradish, tomatoes, onions, potatoes and carrots. Place ½ C. corn chips in a casserole dish, add stew and top with remaining chips. Cover and bake at 350ºF for one hour. Serve with sourdough bread.
Yield: 6 servings
Potato-Horseradish Salad
| 2 Tsp. | Prepared horseradish |
| 1/4 Tsp. | Salt |
| 1/4 Tsp. | Prepared mustard |
| 1/4 Tsp. | Celery seed |
| 1/2 C. | Plain yogurt |
| 4 C. | Diced, cooked potatoes |
| 1/2 C. | Chopped celery |
| 1/4 C. | Chopped green pepper |
| 1/4 C. | Chopped onion |
| 2 Tbls. | Chopped pimiento |
In small bowl, combine horseradish, salt, mustard and celery seed. Fold in yogurt. In medium bowl, combine potatoes, celery, green pepper, onion and pimiento. Add dressing to salad and toss only until blended. Cover and chill.
Yield: 6 servings
Firecracker Baked Beans
| 1 (64 oz.) Can | Pork and beans |
| 1 (16 oz.) Can | Kidney beans |
| 3/4 C. | Smoked BBQ sauce |
| 3/4 C. | Brown sugar, packed |
| 2 Tbls. | Worcestershire sauce |
| 2 Tbls. | Liquid smoke |
| 1/4 C. | Prepared horseradish |
| 1/4 C. | Yellow mustard |
| 1 C. | Green bell peppers, chopped |
| 1 C. | Onion, chopped |
| 4 Slices | Bacon, chopped |
| 2 Tbls. | Margarine |
| Salt and pepper to taste |
Sauté over medium heat peppers, onions, bacon, margarine, salt and pepper. Combine with bean mixture and transfer to glass baking dish. Mix in large bowl; barbecue and Worcestershire sauce, liquid smoke, horseradish and mustard. Set aside. Cover and bake for 50 minutes at 300ºF. Uncover and bake 10 more minutes.
Yield: 6-8 servings
Chicken on the Grill
| 1 | Chicken, about 3-4 Lbs., cut into pieces |
| 1/2 C. | Horseradish |
| 1 Tsp. | Grated lemon peel |
| 2 Tsp. | Freshly ground pepper |
| 1 Tsp. | Crushed allspice berries (optional) |
| 1/4 C. | Unsalted butter |
| ½ Pound | Thinly sliced, cooked roast beef |
Place chicken pieces in a shallow glass or ceramic dish. In a small bowl, combine the horseradish, lemon peel, pepper and allspice. Spoon this mixture over the chicken pieces and toss to coat. Cover and let stand for 4 hours.
Remove chicken from marinade and grill over hot coals in a covered grill, basting often with butter and turning frequently, until juices run yellow when pricked with a fork.
Zesty Tuna Salad
| 2 C. | Non-fat plain yogurt, drained of excess water |
| 1 Tbls. | Prepared horseradish |
| 2 Tsp. | Lemon juice |
| 1 Tsp. | Tamari sauce |
| 1 (9 oz.) Can | Water packed tuna, drained and flaked |
| 1 | Red onion, small, minced |
| 1/2 Carton | Alfalfa sprouts |
| 3 | Tomatoes, cut in half decoratively and hollowed |
| 1 Head | Redleaf lettuce |
| 18 | Black olives |
Mix tuna and onions with dressing. Place lettuce leafs on plate. Fill tomato cups with tuna salad and place on lettuce leafs. Spread alfalfa sprouts over tomatoes. Garnish with 3 black olives per plate.
Yield: 6 servings
Papillon Sandwich
| 12 Each | Croissants, split lengthwise |
| 6 Tbls. | Mayonnaise |
| 6 Tbls. | Dijon mustard |
| 6 Tbls. | Prepared horseradish |
| 2 Tsp. | Dried chervil |
| 2 Lbs. | Honey glazed ham, thinly sliced |
| 24 Each | Tomato slices |
| 1 1/2 Lbs. | Sharp NY cheddar cheese, thinly sliced |
| 12 | Black pitted olives |
| 12 | Sweet or kosher pickles |
| 24 | Stem chives |
| 24 | Leaves of dark green lettuce or spinach |
Mix mayonnaise, mustard, horseradish and chervil. Lay split croissants on baking pan, spreading each with horseradish, mayonnaise, mustard spread. Arrange 3 Oz. of sliced ham to two slices of tomato on each (at opposite ends of the split croissants). Cut cheese into two 1 Oz. slices and lay at an angle over part of the tomato slices and the rest laying over the ham. Brown under broiler, under low heat for 3 to 5 minutes or until melted and browned. Transfer each to plate and garnish with leafy background lettuce, olive eyes, pickle body and chive antenna.
Yield: 12 servings
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BBoil tomatoes until skins start to peel. Remove from water and run under cold water to cool. Remove skins and cut out stem end. Using a food processor coarsely chop celery and set aside for future use. Using a food processor or large blender, puree 6 tomatoes, mint, honey, bouillon, and 2 tablespoons of horseradish. This may take more than one pass depending on the size of equipment. Place tomato puree mixture in a stainless steel bowl and add chopped celery. Using a wire whisk, blend thoroughly. Place in refrigerator to chill (at least 45 minutes). While soup is chilling, combine sour cream and 1 1/2 tablespoons horseradish and blend thoroughly. Dice remaining tomatoes and place 1/2 tomato (diced) into an 8-oz. soup bowl. Ladle 6-oz. of tomato soup over diced tomatoes. Top with 1 rounded tablespoon of sour cream in the center of each bowl. Place one mint sprig in the middle of the sour cream. Yield: 6 | ||||||||||||||||||||
