Appetizers

Number of Servings: 12

Ingredients: 

1½ Lbs. Lean corned beef
3 Qt. Water Pinch of Each Peppercorns, nutmeg, mace, bayleaf, juniper berries, and cloves
2 Lbs. Acorn squash, peeled, seeded and cubed
4 Oz. Prepared horseradish (drained)
1½ to 2 Qt. Corned beef broth
1½ C. Heavy cream
6 Oz. Walnuts (toasted in 2 Tbs. oil)
4 Tbs. Chives, finely diced
To Taste Salt and pepper

Instructions: 

Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube, and set aside corned beef, reserve broth. Add cubed acorn squash, horseradish, and heavy cream to broth, and simmer in suitable pot until squash is tender. Pure¹ (if too thick, add some more broth; if too thin, reduce), season with salt and pepper, and add cubed corned beef. Before serving, sprinkle with toasted walnuts and chives.

Number of Servings: 12

Ingredients:
3 Lbs. Apples (Yellow Delicious and McIntosh)
Juice of 2 lemons
6 Tbls. Sugar
2-3 Oz. Prepared horseradish
1 1/2 – 2 C. Heavy cream
12 Oz.(3 C.) Walnuts, chopped and toasted
Dash of applejack (if not available, substitute whiskey)

Instructions:
Cut apples in quarters, remove core (do not peel) and slice paper thin. Sprinkle with lemon juice and arrange in a shingled fashion into a round casserole or quiche dish. Combine sugar, horseradish and heavy cream; pour over apples. Marinate for 30 minutes. Sprinkle with applejack and garnish with toasted walnuts and serve with warm French toast and maple syrup.

(an easy vegetarian alternative to the other one with critters that swim)

Number of Servings: 4

Ingredients:
1 lb. ground turkey
1 cup chopped onion
1 cup chopped celery
1 pound ground turkey
1 tablespoon horseradish
1 cup chopped onions
1 tablespoon vinegar
1 cup chopped celery
2 tablespoons salad mustard
1 tablespoon brown sugar
1 cup catsup
1 tblsp. vinegar
1 cup catsup

Instructions:
Brown meat while crumbling with wooden spoon. Add onions and celery, and brown until onion is translucent. Add remaining ingredients to meat mixture. Simmer for 15 minutes. Serve on crusty rolls.

Number of Servings: 10

Ingredients:
2 cans artichokes
1 cup mayonnaise
1 cup parmesan cheese
1 tablespoon worcestershire sauce
1/2 teaspoon garlic salt

Instructions:
drain canned artichokes, chop, add mayonnaise, half the parmesan and the worcestershire sauce and garlic salt. Mix all together and place in oven proof casserole dish, putting the other 1/2 cup parmesan cheese on top. Bake at 350 for one hour, or until cheese is browned. Serve with Triscuits.

Number of Servings: 4-6

Ingredients:
1 Large Ripe avocado
1/2 Cup Sour cream
1 or 2 Tbsp. Hot horseradish, depending on your taste
1 Tbsp. Mayonnaise
1 Tbsp. Lemon juice
Salt (optional)

Instructions:
Place all ingredients in a bowl and blend until very creamy. Use slightly heated over eggs, shrimp or fish. Use cold as a chip dip, veggie dip or sandwich spread.

Number of Servings: 6 to 8

Ingredients:
6 Strips bacon
16 Oz. Container sour cream
4 Green onions
1/3 Cup Cream-style horseradish
Fresh ground pepper
Chips, vegetables for dipping

Instructions:
Fry bacon until crisp, drain. Reserve 2 Tbsp. of the drippings. Chop the bacon coarsely, reserve 1 Tbsp. for garnish. Slice the green onions, reserve 1 Tbsp. for garnish. Mix bacon drippings, sour cream, horseradish, bacon, green onions and a goodly amount of pepper. Place in serving bowl, and garnish with bacon, sliced onions and more freshly ground pepper. Serve with chips, vegetables or other favorites for dipping.

Number of Servings: 12

Ingredients:
2-8 ounce cans refrigerated crescent rolls
1-10 and 3/4 ounce can cream of mushroom soup
1/2 cup salad dressing
1 large egg
1 or 2 tablespoons grated horseradish, according to taste preferences
1 and 1/2 cups shredded sharp cheddar cheese
8 ounces bacon cooked crisp, cooled and crumbled
1/2 cup diced tomatoes
1/4 cup diced green bell peppers
1/4 teaspoon coarse grind black pepper

Instructions:
Preheat oven to 375 degrees F. Unroll and place crescent dough in a 10x15x1-inch jelly roll pan. Press down to seal all seams.
In a medium size bowl mix together soup, salad dressing and egg. Spread evenly on crescent dough. Sprinkle remaining ingredients, in order listed, evenly over top.
Bake at 375 for 15-18 minutes or until crescent dough is golden brown. Remove from oven; let cool 15 minutes. Cut into 12 equal squares.

Number of Servings: 12

Ingredients:
1 loaf French bread
1 Lb. thinly sliced ham
1 Lb. thinly sliced sharp cheddar cheese
3 Tbsp. prepared horseradish
1 stick margarine
1 – 2 Tbsp. Greek seasoning to taste

Instructions:
Preheat oven to 350º. Split French bread loaf in half lengthwise. Place both halves cut side up on a cookie sheet. Spread cut sides with margarine. Spread cut sides with half horseradish on each side. Place slices of ham alternating with slices of cheese on each side. Sprinkle top of cheese and ham slices with Greek seasoning. Cover loosely with foil. Bake at 350º for about 20 minutes or until cheese is melted and ham is hot. Remove from oven and allow to cool for a few minutes. Cut lengthwise and half- wise to form squares.

(Honorable Mention July – December 2005 Online Recipe Contest)

Number of Servings: 2

Ingredients:
1 Dz. raw oysters
4-oz. clarified butter
4-oz. grated Parmesan cheese
1-oz. chopped garlic
1 C. lemonade
½ C. prepared horseradish
2-oz. champagne
1 Tbsp. chopped shallots
1 tsp. cracked pepper
1 tsp. kosher salt

Instructions:
In a mixing bowl, mix lemonade with horseradish, champagne, shallots, pepper and salt. Place in freezer approximately 3 hours or until frozen. Mix butter, Parmesan cheese and garlic. Grill oysters for 2 minutes on high heat and brush with butter. Scrape frozen mixture with spoon to create shaved ice and top oysters with it.

Number of Servings: 8-12

Ingredients:
Ú Cup Prepared horseradish
2 Lbs. Cooked roast beef (diced)
1 ý Cups Mayonnaise
1 Cup Chopped celery
ß Cup Chopped onion

Instructions:
Mix all ingredients together and refrigerate for one hour. Serve on toasted bread with your favorite toppings; lettuce, tomato, cheese or use on crackers as a spread or you can have an open-faced sandwich warmed in the oven with your favorite soup on the side, for a quick and hearty meal anytime!

(Submitted by Roxanne E. Chan, Albany, CA)

Number of Servings: 4-6

Ingredients:
2 Slices Bacon, diced
2 Cloves Garlic, minced
1Onion, chopped
1 (28 oz.) Can Ready-cut peeled tomatoes
4 C. Water
2 Tbls. Brown sugar
2 Tbls. Molasses
2 Tbls. Dijon mustard
2 Tbls. Tomato paste
1/4 C. Chopped parsley
1/4 Tsp. Liquid hickory smoke
1/4 Tsp Hot sauce1 (16 oz.)
Can Small red beans, drained1 (16 oz.)
Can Black beans, drained1 (16 oz.)
Can White beans, drained
1/4 C. Bottled horseradish

Instructions:
In a Dutch oven, cook the bacon over medium high heat until crisp. Add garlic and onion. Saut¹ 5 minutes. Add tomatoes, water, brown sugar, molasses, mustard, tomato paste, hickory smoke and hot sauce. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir in beans, parsley and horseradish. Heat through.

Number of Servings: 2-3

Ingredients:
1 Block of Cream cheese
2-3 Tbsp. Horseradish
1 Tbsp. Lemon juice
Favorite pizza bread sticks

Instructions:
In a bowl, mix the cream cheese and horseradish together until creamy, (add more horseradish to taste if required). Add lemon juice; mix well.

Number of Servings: 10-12

Ingredients:
1 Lb. Brunschweiger
¼ C. Butter (room temperature)
3 Tbsp. Horseradish
1 Tbsp. Onion, minced
Parsley

Instructions:
With fork, mash Brunschweiger with butter. Cream in horseradish and add onion. Shape into a ball and roll ball in parsley. Serve with crackers.

Number of Servings: 30+

Ingredients:
1 ½ Lb. freshly slice deli roast beef (medium/rare)
1 Lb. cream cheese, softened
2 C. sharp cheddar cheese, shredded
8-oz. prepared horseradish or more to taste
Coarse ground black pepper

Instructions:
Combine softened cream cheese and horseradish with mixer in medium bowl until blended well. Add shredded cheddar cheese slowly until folded in. Add black pepper to taste. Lay a slice of roast beef on cutting board and spread small amount of mixture on each slice. Roll the slices of roast beef and cut into pinwheels. Stand pinwheels up on platter for presentation. Chill 1 hour before serving to allow mixture to penetrate beef. Serve alone with toothpicks or with assorted crackers.

Number of Servings: 4 Cups

Ingredients:
1 Lb. Velveeta cheese
1 1/2 Cup Mayonnaise
6 Oz. Horseradish
10-20 Drops Tabasco (to taste)

Instructions:
Melt cheese in microwave, at 50% power for 1-minute intervals. Stir after each minute, until cheese is melted and smooth. Mix in remaining ingredients. Refrigerate unused portion.

This is a great appetizer spread to serve on crackers or celery. Spread a thin layer on dried beef, roll up and slice, pinwheel style, for a tasty treat. Try using this as a delicious condiment on a roast beef sandwich

Number of Servings: 12

Ingredients:
1 Dz. oysters on the half shell
2 Tbsp. horseradish
1/3 C. ketchup
2 Tbsp. Worcestershire sauce
½ half fresh lemon
2 Tbsp. beer, if desired
Hot sauce to taste
Saltines, if desired

Instructions:
Arrange one dozen freshly shucked oysters on a bed of ice placed on an appropriate size platter. Into a small dipping bowl, combine and mix horseradish, ketchup, Worcestershire sauce, juice from half a lemon and then add beer. Add your favorite hot sauce and season to taste.

Number of Servings: 8

Ingredients:
12 Cloves garlic, minced
2 Tbsp. Minced celery
2 Tbsp. Minced onion
2 Tbsp. Olive oil
3 Tsp. Prepared horseradish
1 Tsp. Prepared mustard
3 Tsp. Water
3 Tsp. Soy sauce
3 C. Shredded cheddar cheese
2 Pkg. (8-Oz.) Cream cheese, softened
2 Tbsp. Breadcrumbs
Dash Tabasco sauce
1 to 2 Pkg. Wonton or egg roll wrappers
Vegetable oil to fry

Instructions:
Sauté garlic, celery and onions in the olive oil. Mix the horseradish, soy sauce and mustard. With a hand mixer or in a food processor, combine cheddar cheese, cream cheese, breadcrumbs, Tabasco sauce, horseradish mixture and sautéed vegetable mixture. Lay the wonton wrappers out flat and portion the cheese mixture onto the center of each one. Brush edges with water and fold up so there are no gaps. Deep fry in a cast iron fry pan until golden brown. Place on plates covered with paper towels to absorb excess oil. Serve with dipping sauce.

Dipping Sauce/Marinade:
1 Tbsp. Prepared horseradish
1 Tsp. Prepared grainy mustard
Juice of 2 limes
Juice of 1 lemon
6 Tbsp. Orange juice
6 Tbsp. Soy sauce
6 Clove garlic, minced
1 Tbsp. Oregano (optional)

Instructions:
In a small container, mix together horseradish, mustard, lime juice, lemon juice, orange juice, soy sauce, garlic and oregano (if used). Cover and store in the refrigerator up to 1 week. Also makes a good marinade for beef or chicken.

Number of Servings: 6

Ingredients:
9 Medium tomatoes
3 stalks Celery
1 1/2 Tsp. Fresh mint (dried and chopped)
1 1/2 Tsp. Honey
1 1/2 Tsp. Chicken bouillon granules
2 Tbs. Prepared horseradish
6 Tbs. Sour cream
1 1/2 Tbs. Horseradish
6 Mint sprigs

Instructions:
Boil 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.

Number of Servings: 6

Ingredients:
1 Carton (8-Oz.) Sour cream
1 Pkg. (8-Oz.) Cream cheese
½ C. Horseradish
½ C. Worcestershire sauce

Instructions:
Mix all together until lumps of cream cheese are gone. Lays or Ruffles Chips are the best with it.

Number of Servings: 8

Ingredients:
8 Oz. Cream cheese
1 7-Oz. Can of crabmeat
1 Tbsp. Milk
2 Tbsp. Finely Chopped onion
1/3 – 1/2 Cup Creamed horseradish
1/4 Tsp. Salt & pepper

Instructions:
Soften cream cheese. Blend all ingredients in mixing bowl. Place in small buttered baking dish. Sprinkle 1/3 Cup sliced almonds on top. Bake at 375 for 12 – 15 minutes. Do not over bake.

Number of Servings: 12

Ingredients:
Water, to be used in a double boiler
8-oz. Velveeta cheese, cut into medium size pieces
1 stick butter
3 Tbsp. horseradish
1 can crabmeat, drained
Non-stick cooking spray
1package small soft dinner rolls

Instructions:
In the bottom pan of a double boiler, pour enough water to fill pan about 1 inch deep. Bring water to a boil on the stove over medium high heat. Place cheese pieces and butter in the top pot of the double boiler and place on the top of the pot with boiling water. Melt cheese and butter together, stirring frequently. Once completely melted, remove top pot and pour cheese mixture into a freezer safe bowl. Add horseradish and crabmeat to cheese mixture and combine well. Place bowl in freezer for at least one hour or until thickened. Preheat boiler of oven. Spray a baking pan with cooking spray. With a bread knife, cut each dinner roll in half and separating. Place each dinner roll half on the baking pan, cut side up. Place one spoonful of cheese mixture on top of each dinner roll half. Place baking pan under broiler for 3 minutes. Closely monitor the appetizers so the bread does not burn. Once the cheese mixture is melted and begins to turn dark, remove baking pan and place each roll on a serving platter. Serve immediately.

Number of Servings: 12

Ingredients:
1 C. Celery, diced
1 C. Onions, diced
½ C. Carrots, diced
1 C.Ham, diced
2 Qt. Chicken stock
2 Tbs. Vegetable oil
3 Tbs. Garlic (4-5 large cloves), peeled, minced
1 Tbs. Thyme, dried leaves
4 Potatoes, peeled, diced
2 C. Half & half
1 C.Prepared horseradish
To TasteSalt and pepper

Instructions:
In a large stock pot, sauté vegetables and ham until vegetables are tender. Add garlic, seasoning, stock and potatoes. Simmer until potatoes are tender. Strain vegetables, saving broth. Pureé vegetables in food processor until smooth. Add puree back to broth and add horseradish. Season with salt and pepper and add half & half. Bring soup to boil and serve.

Number of Servings: 4

Ingredients:
1/3 C. Finely chopped onions
2 Slices Bacon, finely chopped
1 Can (11-1/4 Oz.) Condensed green pea soup
1 Pint (2 C.) Light cream
2 Tbsp. Bottled horseradish or to taste

Instructions:
1/3 C. Finely chopped onions
2 Slices Bacon, finely chopped
1 Can (11-1/4 Oz.) Condensed green pea soup
1 Pint (2 C.) Light cream
2 Tbsp. Bottled horseradish or to taste
In small fry pan, heat onion and bacon until bacon is crisp; drain; set aside. Place soup and cream in blender and process a few seconds until combined. Add horseradish and process a second. Stir in onion and bacon mixture and serve at room temperature or hot (do not boil).

Number of Servings: 4

Ingredients:
2 to 3 Tbsp. Horseradish
1 (8-Oz.) Package Cream cheese
2 Cups Cooked flaked salmon (can also use smoked salmon or tuna)
1/4 Cup Fresh parsley
10 Flour tortillas (8 inch) room temperature

Instructions:
In large mixing bowl, add cream cheese, horseradish and fresh parsley; mix until creamy. Add salmon; mix well. Place 3 Tbsp. of mixture on each Tortilla, spread to edges and roll up tightly jellyroll style. Slice each roll into thirds and serve. Garnish with fresh parsley sprigs.

Number of Servings: 4

Ingredients:
2 Tbsp. Bottled horseradish
2 Cup Cottage cheese
1 Tbsp. Ketchup
1 Tsp. Pepper
Dash of salt

Instructions:
Mix all ingredients together well in a bowl. Cover and chill in the fridge for 4 hours so flavors will blend. Serve with your favorite crackers.

Number of Servings: 6

Ingredients:
1 red wax coated Edam cheese round (whole)
1 Tbsp. horseradish
1 (8-oz.) block cream cheese
¼ C. mayonnaise
½ C. toasted pecans (reserved ¼ C. for garnish)
Ground sea salt or kosher salt, garlic and pepper to taste

Instructions:
Cut a circle from the top of the Edam cheese (approximately 1 ½”). Scoop out the center of the cheese, leaving the red coating and about ¼” of the cheese shell. Place Edam cheese and next 3 ingredients in a food processor. Process briefly until smooth. Stir in ¼ C. toasted pecans. Add salt, pepper and garlic to taste. Place in a bowl and refrigerate 4 to 8 hours to allow flavors to meld. Place the mixture into the shell and add the remaining ¼ C. pecans. Serve with cocktail crackers, tiny toast and/or veggies. If it seems too thick, add 1 or 2 Tbsp. of sherry or dry wine.

Number of Servings: 4 Dozen

Ingredients:
1 Package 3×3″ Fresh wonton skins
2 8-Oz. Package Cream cheese, room temperature
3 Tbsp. Horseradish
3 Tbsp. Worcestershire sauce
2 Cloves garlic, finely minced
1/3 Cup Finely minced parsley

Instructions:
In a bowl combine cream cheese, horseradish, Worcestershire sauce, garlic and parsley. Mix thoroughly. On each wonton skin, spoon a little filling, brush water on edges and fold into a triangle being certain edges are sealed. Continue until all filling is used. These may be deep fried or placed on a baking sheet with each wonton brushed on both sides generously with oil. If baked, preheat oven to 400º and bake for 15 to 20 minutes or until golden.

Number of Servings: 8

Ingredients:
2 Foot Long seedless cucumbers
5 Oz. Jar horseradish
1/2 Tsp. Fresh snipped dill
2 Tsp. Sugar
1/2 Cup Whipping cream, whipped

Instructions:
Cut off both ends of the cucumbers and slice one of them into 3/8th inch slices. Carefully well out a center section of each slice, leaving the bottom of the slice intact and uncut. Let the slices stand on paper towels, well side down. Chop up the other cucumber and place in a food processor and process until of a pulp consistency. Remove the pulp and squeeze out through a fine sieve or through cheesecloth. Save out 1/2 cup of the pulp and set aside. Take the prepared horseradish and drain it well. Measure out 1/4 cup dried horseradish. In a medium bowl, combine the horseradish, cucumber pulp, snipped dill and sugar. Fold in the whipped cream. Take by the rounded spoonfuls and fill the cucumber wells. Refrigerate until time to serve.

Number of Servings: 6

Ingredients:
1 Cup Mayonnaise (not salad dressing)
1 Tsp. Each of Garlic salt, Curry powder, Horseradish, Tarragon vinegar
1 Tbsp. Minced onion

Instructions:
Mix together. Let stand a few hours. Serve with fresh vegetables.

Number of Servings: 8

Ingredients:
1 Lb. hamburger
1 egg
1 onion, chopped
½ C. cracker crumbs
Salt and pepper to taste

Sauce:
1 C. ketchup
1 C. beer
2 tsp. vinegar
4 tsp. sugar
4 tsp. Worcestershire sauce
1/3 C. horseradish

Instructions:
Add all ingredients in slow cooker, except meatballs. Set on high and boil for 10 minutes. Set on low and add meatballs. Simmer 2 – 3 hours, serve in slow cooker.

Number of Servings: 6

Ingredients:
4 Oz. Cream cheese
1/2 Cup Finely chopped cooked ham
2-3 Tbsp. Prepared horseradish
1 Tbsp. Dijon mustard
1/4 Cup Sour cream

Instructions:
Mix ingredients together until well combined. Warm in microwave for 30-60 seconds, stir and serve with crackers or cubes of toasted sourdough or slices of party rye.

Number of Servings: 16

Ingredients:
2 Tsp. Grated lemon zest
1/4 Cup Lemon juice
3 Tbsp. Finely chopped dill
1/4 Tsp. Salt
1 Cup Sour cream (can use low or non-fat)
2 Tbsp. Mayonnaise (can use low-fat)
1 Tbsp. Horseradish
1/2 Tsp. White Worcestershire sauce
1 Tbsp. Finely chopped sweet onion

Instructions:
Combine all ingredients in small bowl; chill. Serve with cooked shrimp or other seafood and/or raw vegetables. This is excellent with broiled, fried or grilled seafood, using it as a sauce.

Number of Servings: 12

Ingredients:
1 Doz. Boiled jumbo eggs
1 Tbsp. Mayonnaise
1 Tbsp. Yellow mustard
1 Tsp. Apple cider vinegar
½ Tsp. Creamed horseradish

Instructions:
Remove shells from eggs and cut each in half lengthwise. Remove yolks and place in mixing bowl, being careful not to tear whites. Place whites on a tray and refrigerate. Mash yolks completely with a fork. Add mayonnaise and mustard to bowl. Mix thoroughly until smooth. Add ½ Tsp. each of freshly ground black pepper and salt. Add all other ingredients and mix well. Remove whites from refrigerator and place tray on level surface. Place all of egg yolk mixture in a plastic zip lock back and seal well. Snip off the tip of one bottom corner of the bag. Using the bag as an injector, squeeze gently and carefully to fill the cavity of each egg white until it mounds slightly. Served chilled.

Number of Servings: 6

Ingredients:
1/2 Cup each Plain yogurt and Mayonnaise (don’t use low-fat mayonnaise)
6 Tbsp. Fresh grated horseradish
2 Tbsp. Orange juice
Salt and white pepper to taste
1/2 Tsp. Sugar

Instructions:
Thoroughly blend yogurt and mayonnaise. Next, blend in horseradish and orange juice. Season to taste with salt and pepper and sugar. Grate a dash of fresh nutmeg if desired.

Number of Servings: 4

Ingredients:
2 c. red kidney bean (canned, drained)
1 medium onion, ground
1/4 c. mayonnaise
2 tbs. white horseradish
1 clove garlic, crushed
1/2 c. sweet pickle relish
1/2 tsp. dry mustard
1 dash Worcestershire sauce
salt and pepper to taste

Instructions:
Wash beans well: drain for one hour. Chill. Mix all remaining ingredients. Add to dried beans and mix all well. Serve with crackers or melba rounds.

Number of Servings: 6

Ingredients:
1 Lg. avocado, peeled, pitted and diced
4 Med. tomatoes, diced
1 ½ Tbsp. horseradish
1 tsp. salt
2 Tbsp. lime juice
3 Tbsp. roasted garlic flavored olive oil

Instructions:
In a medium bowl, combine all ingredients. To blend the flavors, cover and refrigerate for about 30 minutes before serving. Serve with tortilla chips or the chips of your choice.

Number of Servings: 8

Ingredients:
1 20-Oz. Jar pickled beets, drained (reserve juice)
1 3-Oz. Package lemon gelatin
3/4 Cup Shredded cabbage
2 Tbsp. Onion salt
3 Tbsp. Horseradish
1 Cup Sour cream
1 Tsp. Sugar

Instructions:
Add water to drained beet liquid to make 1 1/2 cups; heat. Add gelatin and dissolve; add onion salt and chill until partially set. Finely chop beets and stir into gelatin together with shredded cabbage. Chill until firm in an 8-inch ring mold or individual molds. Unmold and top with a mix of horseradish, sour cream and sugar. Stir in a little of the beet liquid for color.

Number of Servings: 100

Ingredients:
1 1/2 Ground beef
1 Tbls. Instant mince onion
1 Tsp. Garlic powder
1/2 Tsp. Salt
1/2 Tsp. Black pepper
1 (4 oz.) Package Shredded sharp cheddar cheese
1 1/2 Tbls. Horseradish
2 (50 wrap) Packages Pasta wrappers

Instructions:
In a large saucepan over medium heat, brown ground beef; add onion, garlic, salt, pepper, cheese and horseradish. Remove from heat. Open one package of pasta wrappers at a time. Keep wrappers that aren’t in use covered so they don’t dry out. Lay out up to 10 wrappers. Place about 1 teaspoon of ground beef mixture in the center of each wrapper. Fold wrapper in half. Rub inside the seam with finger dipped in water; press the edge to seal. Set aside and cover. Continue with the rest of the wrappers and beef mixture. When finished, fry in deep fat fryer or large saucepan in 1 to 2 quarts of hot oil. When golden brown, remove to paper towels to drain. Serve with onion dip, bean dip, cheese dip or salsa.

Number of Servings: 8-10

Ingredients:
2 Cups Low fat sour cream
1/4 Cup Prepared horseradish
2 Tsp. Worcestershire sauce
1/2 Tsp. Salt
1/2 Tsp. Paprika
1/4 Cup Finely chopped green olives

Instructions:
Blend together all ingredients. Chill. Serve with crackers or chips. Make sure it is COLD.

Number of Servings: 20-25

Ingredients:
2 C. Ham
1-1/2 C. Shredded cheddar cheese
2 Tbsp. Minced green onion
Garlic to taste
2 Tbsp. Mustard
2 Tbsp. Horseradish (or more to taste)
1 C. Mayonnaise
Rye appetizer bread

Instructions:
Process ham in food processor to a coarse consistency. Add all ingredients, except bread, and mix well. If more mayonnaise is needed to bind mixture, add a small amount at a time until spreadable. Spread a small amount on each bread slice and arrange on a cookie sheet. Bake under broiler until cheese melts and top is bubbly. Serve while hot.

Number of Servings: 36

Ingredients:
2 Tbsp. Horseradish
2 Tbsp. Mayonnaise
1 Tsp. Worcestershire
½ Tsp. Seasoned salt
1/8 Tsp. Pepper
1 Pkg. (8-Oz.) Cream cheese
6 Thin Slices boiled ham

Instructions:
Beat horseradish, mayonnaise, Worcestershire, seasoned salt, pepper and cream cheese together until creamy and of spreading consistency. Place one ham slice on a piece of wax paper. With a spatula, spread some of the creamed mixture over it. Place another slice of ham on top of creamed mixture and spread with more of the creamed mixture. Repeat ending with a ham slice on top. Wrap securely in wax paper and place in freezer for 2 hours or more. About an hour before time to serve, remove and cut lengthwise and crosswise into small cubes. Pierce each cube with a toothpick.

Number of Servings: 30

Ingredients:
2 pkg. sliced imported Danish ham
1 Lg. pkg. cream cheese
1 bottle white horseradish

Instructions:
Mix horseradish with slightly softened cream cheese. Lay two slices of ham adjacent on serving tray. Spread horseradish mix onto each slice of ham to a 1/8” thickness. Lay another slice of ham on each and repeat twice more. Top with a fourth slice of ham on each. Refrigerate to make firm. Insert toothpicks into corners of each layered stack and in the center of each short side. Insert toothpicks into the centers of each long side, then in between each center and corner of each long side. Slice with sharp knife in between toothpicks, making a grid of 15 pieces for each stack. Insert remaining toothpicks and serve with vegetable flavored crackers.

Number of Servings: 12 party servings

Ingredients:
8 Oz. Cream cheese, room temperature
16 Oz. Sharp cheddar cheese spread, room temperature
1/4 Cup onion, finely chopped
2 Tbsp. Horseradish
1 Tbsp. Worcestershire sauce
3/4 Cup Pecans, finely chopped

Instructions:
In bowl, add all ingredients, except pecans. Mix well and chill at least 2 hours. Spread pecans on sheet of waxed paper. Using a spatula, shape cheese mixture into a ball and roll out on the pecans. Cover with pecans. Keep refrigerated until serving. Serve with assorted crackers.

Number of Servings: 2

Ingredients:
2 Dz. chicken wings
¼ C. Dijon mustard
¼ C. honey
3 Tbsp. horseradish
½ tsp. fresh chopped parsley

Instructions:
Deep fry chicken (recommended in peanut oil). Mix well one at a time mustard, honey and horseradish over low heat in a small saucepan. Pour mixture over wings and stir to coat evenly. Lightly garnish with parsley and serve.

Number of Servings: 4

Ingredients:
2 Cans (16-Oz.) Garbanzo (chick pea) beans
1 Garlic clove
1 Tbsp. Extra Virgin olive oil
1 Tsp. Lemon juice
½ C. Horseradish cream sauce

Instructions:
In food processor, place beans, garlic clove, olive oil and lemon juice. Process until creamy. Place in serving bowl and fold in horseradish sauce. Serve with herbed crackers.

Number of Servings: 16-18

Ingredients:
6 Oz. Dried beef, shredded
1 8-Oz. Package Cream cheese, softened
1 Red bell pepper, diced
3 Tbsp. Prepared horseradish
3 Tbsp. Fresh parsley, minced

Instructions:
Deep fry chicken (recommended in peanut oil). Mix well one at a time mustard, honey and horseradish over low heat in a small saucepan. Pour mixture over wings and stir to coat evenly. Lightly garnish with parsley and serve.

Number of Servings: 16

Ingredients:
1 ½ Tbsp. horseradish
½ Tbsp. grainy mustard or 2 Tbsp. wasabi powder
1 Tbsp. orange juice or lime juice
8-oz. (2 sticks) unsalted butter or 1 (16-oz.) jar mayonnaise (about 1 ½ C.)

Instructions:
Mix the ingredients in a small bowl. Store in the refrigerator. Good to sauté fresh fish. Use on cooked carrots and peas.

Number of Servings: 12

Ingredients:
16 oz. Velveeta Cheese
1 cup mayonnaise
1 Tbsp. hot Sauce
4 oz. pure hot horseradish

Instructions:
Melt cubed Velveeta cheese in microwave or in double boiler.
Stir in mayonnaise, hot sauce and horseradish. Cool in
appropriate serving dish and serve with pretzels.

Number of Servings: 27

Ingredients:
3 Tbsp. Prepared horseradish
1 Package Boursin cheese
10 Oz. Box of whole wheat crackers
10 Oz. Box of Triscuit crackers

Instructions:
Soften Boursin cheese in bowl. Stir in 3 Tbsp. of prepared horseradish. Form mixture into a mound; place in center of serving platter and surround with whole wheat crackers and Triscuit crackers.

Number of Servings: 6

Ingredients:
2 (8 oz.) C. Grated cheddar cheese
1 (3 oz.) Package Cream cheese, softened
1 C. Chopped toasted walnuts, divided
1 (2 ¼ oz) Can Sliced rip olives, drained
1 Tsp. Prepared creamy horseradish

Instructions:
In a medium bowl, combine cheddar cheese with cream cheese. Add ½ cup walnuts, olives and horseradish; mix until well blended. Refrigerate about 20 minutes, or until easy to handle. Shape mixture into log shape; roll in remaining ½ cup walnuts. Refrigerate until firm. Serve as a spread for crackers.

Number of Servings: 4

Ingredients:
1 12-Oz. Container Cheddar cheese
6 Oz. Small curd cottage cheese
2-3 Tbsp. Prepared horseradish
4 Oz. Beer (or other liquid)
Louisiana style hot sauce
Salt & pepper

Instructions:
Bring cheese to room temperature to soften. In a blender or food processor, mix cheese, cottage cheese, horseradish and beer. Blend until smooth. Add 1/4 Tsp. kosher salt, 1/2 Tsp. black pepper and hot sauce (to taste). Refrigerate until serving with water crackers or vegetable crudités.

Number of Servings: 8 to 10

Ingredients:
1 Lb. Velveeta cheese, cut up
1/2 Cup Mayonnaise
1/4 Tsp. Garlic salt or powder
1 Tbsp. Dry mustard
1 5-Oz. Jar creamed-style horseradish
1 Dash Worcestershire sauce

Instructions:
Melt all ingredients together in microwave or in top of double boiler. Stir occasionally until melted. Stir well and put in one or more containers. Refrigerate until ready to serve.

Number of Servings: 15

Ingredients:
2 (6-oz.) cans white chicken meat
2 Tbsp. salad dressing
1 Tbsp. mustard
1 Tbsp. horseradish
2 Tbsp. relish
Salt and pepper to taste

Instructions:
Mix well together and let chill for an hour. Serve on Ritz crackers.

Number of Servings: 8

Ingredients:
4 Heaping Tsp. prepared horseradish
1 Pkg. (8-Oz.) Cream cheese
½ Medium size red bell pepper
1 Average loaf of slice white bread (preferably a sweet style like Hawaiian)
½ C. Sour cream

Instructions:
Cut large circles out of bread with cookie cutter or glass, as large as possible without using the crust. Roll flat with a rolling pin. Press into mini muffin pan. Bake at 425ºF for 10 – 15 minutes until just crispy, but not darkened. In medium bowl, mix softened cream cheese, sour cream and horseradish until smooth. Dice pepper into very small pieces and mix into mixture. Spoon heaping teaspoons into baked bread shells. Bake 10 minutes at 425ºF just prior to serving. Serve warm. For spicier bites, add 1 extra Tsp. horseradish. Purple horseradish makes this colorful and more fun. White horseradish for a more upscale look.

Number of Servings: 6-8

Ingredients:
1 Lb. Lg., raw shrimp, peeled and deveined, tails on
½ C. plain, whole-milk yogurt
3 Tbsp. prepared horseradish
1 tsp. salt
1 ½ C. panko breadcrumbs
Cooking spray

Instructions:
In a large mixing bowl, mix shrimp with yogurt, horseradish and salt. Refrigerate for 2 hours. Preheat oven to 375º. Drain and discard any excess yogurt mixture from shrimp. Dredge each shrimp in the panko breadcrumbs, then arrange on a cookie sheet that has been sprayed with cooking spray. After all the shrimp are on the sheet, spray the tops with cooking spray. Bake for 10 – 15 minutes, or until shrimp are pink and panko is golden. Serve on toothpicks.

Number of Servings: 4

Ingredients:
1 Cup Sour cream
1/2 Cup Mayonnaise
1 Tbsp. Horseradish
2 Tbsp. Minced Green onions
3 Tbsp. Cooked & crumbled bacon

Instructions:
Mix well and chill before serving. Great for fried foods, chips, etc. Also excellent on grilled salmon.

Number of Servings: 6

Ingredients:
1 Pkg. (8-Oz.) Cream cheese, softened
3 Tbsp. Picanté sauce
2 Tbsp. Prepared horseradish
1 Can (4.25-Oz.) Deviled ham spread
1 Stalk Celery, cut into sticks

Instructions:
In a mixing bowl, beat cream cheese, picanté sauce and horseradish; mix well. Stir in the deviled ham spread. Serve within ½ hour or refrigerate until ready to serve. Serve with celery sticks. Makes 1-1/2 Cups.

Number of Servings: 6 (2-Oz.)

Ingredients:
3 Medium egg yolks
8 Oz. Cold butter, cut into cubes
2 Tbsp. Prepared creamy horseradish
1 Oz. Lemon juice
Salt to taste
White pepper to taste

Instructions:
Crack eggs, remove yolks from whites. Set aside whites for another recipe. Put egg yolks into a medium saucepan off the stovetop and whisk together. Still off the stovetop, add about 1/4th of the butter, now put on top of the stove and turn burner on low. Whisking constantly and adding butter as it melts, until all the butter is added. Take off burner. Add lemon juice and horseradish. Put back on stovetop, heat on low and whisk till desired thickness, add salt and white pepper to taste. Serve hot.

Number of Servings: 4

Ingredients:
3 Medium egg yolks
8 Oz. Cold butter, cut into cubes
2 Tbsp. Prepared creamy horseradish
1 Oz. Lemon juice
Salt to taste
White pepper to taste

Instructions:
Crack eggs, remove yolks from whites. Set aside whites for another recipe. Put egg yolks into a medium saucepan off the stovetop and whisk together. Still off the stovetop, add about 1/4th of the butter, now put on top of the stove and turn burner on low. Whisking constantly and adding butter as it melts, until all the butter is added. Take off burner. Add lemon juice and horseradish. Put back on stovetop, heat on low and whisk till desired thickness, add salt and white pepper to taste. Serve hot.

Number of Servings: 4

Ingredients:
1 C. sour cream
½ C. mayonnaise
3 Tbsp. honey
1 Tbsp. horseradish
½ tsp. kosher salt

Instructions:
Mix all ingredients together and chill for 15 minutes before serving. Use as a dipping sauce on crudité tray.

Number of Servings: 10 Appetizer Serving

Ingredients:
2 Cups Whole milk
2 Cups Whipping cream
10 Large egg yolks
3 Oz. Horseradish cream
1 Tsp. Salt
6 Vine ripened beefsteak tomatoes
2 Tbsp. Red wine vinegar
1 Tbsp. White vinegar
1/2 Tsp. Mild chili powder
1 Clove Garlic, finely minced
1/2 Tsp. Kosher salt, or to taste
2 Sprigs Fresh tarragon (leaves only) or 1 Tsp. Crumbled dried tarragon
1 Tsp. Freshly coarsely ground black pepper
2 Tbsp. Extra-Virgin olive oil

Instructions:
Whisk together the milk and cream in a heavy pan and bring to a boil over medium-high heat. Whisk together the egg yolks, horseradish and salt in a bowl. Add the milk mixture gradually, whisking constantly, then pour the mixture back into the pan onto very low heat, whisking all the time over the heat until it thickens enough to coat the back of a spoon. DO NOT let mixture boil. Pour mixture into a medium bowl set into a larger bowl filled with ice and beat the mixture for about 3 minutes to cool it. Once cool, pour half the mixture into an ice cream maker and churn until ready; transfer to a freezing container and hold in the freezer while processing the remaining mixture. Meanwhile, quarter the tomatoes and chop them roughly. Place in a food processor with the remaining ingredients, except the olive oil. Blend until pureed. Gradually add the olive oil and blend for 1 minute. Strain the mixture to remove skin and seeds, pressing down hard to extract all the juices. Put the vinaigrette into a bowl with a tight-fitting lid and refrigerate for at least 3 hours. Shake well, and pour a little tomato vinaigrette into the bottom of small ramekins or bowls. With a melon scooper, scoop out small balls of horseradish ice cream and arrange them on top of the vinaigrette. Dish may be garnished with cracked pepper, or small tomato-skin roses and fresh herb leaves, as desired.

Ingredients:
1 1/2 Cups Cooked Flounder, flaked
1 Cup Creamy cottage cheese
1/2 Cup Shredded raw carrot
1/4 Cup Sweet relish
1 Tsp. Prepared horseradish
Salt and pepper to taste

Instructions:
Combine all ingredients and chill. May be garnished with carrot sticks before serving with favorite crackers, chips and other raw veggies.

Number of Servings: 6

Ingredients:
1 Pkg. (8-Oz.) Cream cheese
1 Small Can crushed pineapple
2 Tbsp. Creamy horseradish
2 Tbsp. Milk
Corn Chips

Instructions:
Soften cream cheese and put in can of crushed pineapple, 2 Tbsp. horseradish and 2 Tbsp. milk in a small bowl. Mix together. Chill until ready to serve with corn chips.

Number of Servings: 1

Ingredients:
1 8-Oz. Crock of sharp port wine cheese
3 Tbsp. Prepared horseradish
1 Tsp. Garlic powder

Instructions:
1 8-Oz. Crock of sharp port wine cheese
3 Tbsp. Prepared horseradish
1 Tsp. Garlic powder

Number of Servings: 6 (2 each)

Ingredients:
6 Chicken livers, washed, patted dry, halved
1 Tbsp. Horseradish
2 Tsp. Mustard
4 Slices Regular-sliced bacon, cut in thirds
6 Water chestnuts, cut in halves

Instructions:
Preheat broiler. In a medium bowl, mix livers with horseradish and mustard. Wrap each bacon strip around a liver half and a water chestnut half. Secure with a round toothpick. Broil, turning frequently, until bacon is crisp, about 10 to 15 minutes. Serve immediately.

Number of Servings: 2 1/2 C

Ingredients:
2 Medium tomatoes, cored and quartered
1/2 Yellow bell pepper, cored and quartered
1 Small onion, peeled, or 2 shallots, cut in quarters
2 cloves Garlic
3 Tbs. Prepared horseradish
3/4 C. Olive Oil
2 C.Fresh basil leaves (or 3 Tbs. prepared pesto)
1 Tsp.Salt

Instructions:
In bowl of food processor, pulse tomatoes, pepper, onion, garlic and horseradish to form a chunky sauce. Add olive oil, basil and salt; run processor 30 seconds or until smooth. Cover and chill. Serve with strudel.

Number of Servings: 4

Ingredients:

Instructions:

Number of Servings: 8

Ingredients:
1 bag frozen meatballs (approximately 24)
Set of kabob skewers
1 box Rigatoni pasta
3 – 5 Tbsp. horseradish
2 Tbsp. wasabi sauce
1 pt. fat free sour cream
Sprinkles of salt, pepper and Parmesan cheese

Instructions:
Separately cook pasta and meatballs according to the instructions on the packages. Mix horseradish (as mild or strong as you choose depending on amount added), wasabi sauce and sour cream together. Add salt, pepper and Parmesan cheese to taste. Heat in microwave 1 minute, remove and stir. Place back in microwave until mixture has been warmed throughout. Alternately place meatballs and pasta on skewers. Place skewers on a platter with the dip in the middle. Skewers can be assembled ahead of time and warmed in the oven on low.

Number of Servings: 30

Ingredients:
1 C. mayonnaise
¾ C. cheddar cheese
2 tsp. horseradish
1 tsp. sherry (optional)
¼ C. Parmesan cheese
½ C. crumbled bacon

Instructions:
Mix together and let stand 1 hour. Spread on crackers or party rye. Broil until bubbly and brown. The mix can be made ahead of time and refrigerated for up to 3 days.

Number of Servings: 10

Ingredients:
1 Package (8-Oz.) Cream cheese
1/4 Cup Sour cream
3 Tbsp. Mayonnaise
1 1/2 Tbsp. Horseradish (or more to suit taste)
1 Tbsp. (heaping) Onion flakes
1/4 Tsp. Garlic Powder
Dash Cayenne (red) pepper
8 Oz. Package Imitation crab meat (cut up in small pieces)
1/2 Cup Shredded cheddar cheese
Paprika

Instructions:
In medium bowl, combine first 7 ingredients; mix well. Add crab meat. Place mixture in shallow serving dish, such as a decorative pie plate, and bake at 350 for 10 minutes. Take out of oven and sprinkle with cheese and paprika. Return to oven and bake until bubbly (about 15 minutes). Let stand 5 minutes. Serve hot with assorted crackers.

Number of Servings: 4

Ingredients:
1 Tbsp. Horseradish sauce mixed with 2 Tbsp. BBQ sauce
2 C. Smoked Gouda cheese, shredded
8 Flour tortillas
1 Pkg. Prepared chicken strips, chopped

Instructions:
Preheat oven to 350ºF. Spread small amount of sauce on a tortilla. Add a ½ Cup of cheese and 1 cup chicken. Spread a small amount of sauce on another tortilla and place sauce side down as a top. Make additional quesadillas with remaining tortillas and ingredients. Place on a cookie sheet. Bake until quesadillas are lightly browned and cheese is melted.

Number of Servings: 25

Ingredients:
3 Cups Finely dice tomatoes, peeled and drained
1 Cup Finely minced onion, can use white, yellow, red or green
1/2 Cup Finely grated carrot
1/4 Cup Finely minced red and yellow bell peppers
1/8 – 1/4 Cup Grated horseradish (own preference)
5 Cloves Finely minced garlic
1/4 Cup Cider vinegar
1/4 – 1/2 Cup Granulated sugar (own preference)
1 Tsp. Salt

Instructions:
Mix all ingredients together. Store covered in refrigerator until ready to serve. Will keep for weeks in refrigerator. Can also add other vegetables as they become available in season.

Number of Servings: 12

Ingredients:
12 breaded chicken wings
1 C. hot sauce
¼ C. prepared horseradish
½ C. honey mustard salad dressing
1 stick melted butter or margarine

Instructions:
Combine hot sauce, horseradish, honey mustard dressing and butter. Use this sauce to coat deep-fried chicken wings. This marinade is also good for a grilling substitute for BBQ sauce.

Number of Servings: 4

Ingredients:
1 Tbsp. Butter or margarine
1/4 Cup Finely chopped onion
2 to 3 Tbsp. Ground horseradish, or to taste
1 Can (10 Ú-Oz.) Cheddar cheese soup
Salt to taste
Paprika (optional)

Instructions:
Heat butter or margarine with onion in small serving dish in microwave for about 2 minutes. Add horseradish, soup and salt. Heat on high for 1-2 minute intervals, stirring after every minute or two. Continue until hot thru. Sprinkle with paprika just before serving. Serve with tortilla chips. For a more colorful dip, add 1 (2-Oz.) jar pimentos, drained, with the horseradish during heating.

Number of Servings: 50

Ingredients:
1 Lb. Velveeta cheese
1/2 Cup Mayonnaise
1 Cup White horseradish

Instructions:
Melt the Velveeta in a double boiler. Mix in mayonnaise and horseradish. Serve warm with your favorite snack cracker. Store in refrigerator. Reheat in microwave.

Number of Servings: 4

Ingredients:
½ Lb. cooked, boneless breast of chicken
½ C. finely diced tomatoes
¼ C. mayonnaise
2 Tbsp. prepared horseradish
¾ C. shredded Parmesan cheese

Instructions:
Grind cooked chicken in food processor (fine). In a large bowl, combine chicken, tomatoes, mayonnaise, horseradish and ½ C. Parmesan cheese. Put into a 1-¾ quart dish and top with the remaining ¼ C. Parmesan cheese. Bake at 350º for about 15 minutes or until cheese melts and brown spots form on top. This spread is great with crackers, toast or tortilla chips.

Number of Servings: Number of Servings: 6-8

Ingredients:
1 Pkg. (8-Oz.) Cream cheese
3 Tbsp. Milk
Salt to taste
Dash of pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. Horseradish
1 Can (6 – 7-Oz.) Crabmeat, drained

Instructions:
Soften and whip together the cream cheese and milk. Add salt, pepper, Worcestershire sauce, horseradish and crabmeat. Sprinkle with sliced almonds. Bake 25 minutes at 375ºF.

Number of Servings: 12

Ingredients:
2 (8-oz.) pkg. cream cheese
8 Tbsp. horseradish
8-oz. can whole cranberries
4 Tbsp. brown sugar
1 Lg. box woven wheat crackers (Triscuits)

Instructions:
Preheat oven to 350º. Place cream cheese in an ovenproof dish. With a fork, press cheese to cover the bottom. Add horseradish on top and spread evenly. Pour whole cranberries into a bowl. Microwave for 1 minute to make it more spreadable. Layer cranberries on top of horseradish. Sprinkle the brown sugar on top. Bake 20 – 30 minutes until the dip is hot and bubbly. Cool for about 10 minutes before serving with crackers.

Number of Servings: 6-8

Ingredients:
2 Cans (14-Oz. each) Artichokes, well-drained, chopped
1 8-Oz. Can Refrigerated pasteurized lump crabmeat, picked over
1 1/2 Cups Mayonnaise (can use low fat or fat free)
2-3 Tbsp. Prepared horseradish, to taste
2 Cups (8-Oz.) Fancy shredded Parmesan cheese

Instructions:
Combine all ingredients in bowl, mixing well. Pour into ungreased 10-inch quiche or similar dish. Bake at 350ºF for 20-25 minutes until hot and bubbly. Serve hot.

Number of Servings: 6

Ingredients:
2 Tbsp. Prepared creamy-style horseradish
1/3 Cup Maple syrup
1 Tsp. Salt
1 Tsp. Grated lemon peel
1/4 Cup Fresh lemon juice
2 Cups Shelled large walnut halves

Instructions:
Preheat oven to 425ºF. Lightly oil a baking sheet; set aside. In a medium bowl, combine horseradish, syrup, salt, lemon peel and lemon juice; mix well. Add nuts; toss to coat. Place walnuts on prepared baking sheet. Bake for 6 to 8 minutes, turning occasionally, until walnuts are golden brown. Drain on cooling rack. Cool. Store in an airtight container.

Number of Servings: 32

Ingredients:
1 C. Mayonnaise
1 16-oz. Can Bavarian sauerkraut, drained, squeezed, dried
1 Small onion, finely chopper
2 C. Swiss cheese, shredded
4 Packages (2½ -Oz.) Each Dried corn beef, finely chopped
2 Tbs. Prepared horseradish

Instructions:
Mix all ingredients in a 1½-quart casserole dish. Bake in oven 30-40 minutes at 350°. Serve with toasty rye bagel chips or party rye bread.

Number of Servings: 6

Ingredients:
1 pkg. (8-oz.) imitation crabmeat
2 pkg. (8-oz.) cream cheese, softened
1 Tbsp. onion flakes
1 Tbsp. horseradish
Hot pepper sauce to taste
Round loaf of Hawaiian bread

Instructions:
Beat cream cheese until smooth. Blend in remaining ingredients. Pull small pieces of bread from the middle of the loaf creating a bowl shape. Spoon seafood dip in the bread bowl. Bake at 375º for 20 minutes or until golden brown. Serve with bread sticks, pretzels or crackers.

Number of Servings: 20 (2 Tbsp.)

Ingredients:
1 Cup Mayonnaise
2 Cups Grated Parmesan cheese, divided in half
1/2 Cup Chopped red onion
1 10-Oz. Package frozen spinach, thawed and chopped
3-4 Tbsp. Prepared horseradish, OR 1-2 Tbsp. chopped grated prepared horseradish (to taste)
1 Tbsp. Fresh lemon juice
Salt and pepper to taste

Instructions:
Stir the mayonnaise, 1 Cup of the grated Parmesan and the onions together in a medium bowl. Stir the thawed, chopped spinach into the cheese mixture. Add horseradish, lemon juice, salt and pepper. Put the mixture into a small baking dish or pie plate (7″ pie plate OR 7″x9″ oval baking dish). Sprinkle the second cup of Parmesan over the mixture. Bake at 350ºF, about 20 minutes or until the top is golden brown. If necessary, finish by broiling the dip briefly until cheese is bubbly.

Number of Servings: 8-10

Ingredients:
1 Cup (8-Oz.) Orange marmalade
1 Tbsp. Balsamic vinegar
1/2 Cup (4-Oz.) Creamy horseradish
1 Cup (8-Oz.) Mayonnaise
5 Drops Tabasco
1/2 Tsp. White pepper
1 Lb.+ Cooked shrimp, peeled and chilled
10-12 Stalks Celery, washed, cleaned, peeled as necessary and cut into 2″ lengths
Cilantro for garnish
Options: Cherry tomatoes, red pepper strips

Instructions:
Measure marmalade into mixing bowl, blend in vinegar with fork. Add horseradish and then mayonnaise. Blend well with fork. Add in Tabasco and white pepper. Taste and adjust heat up (add more horseradish) or down (add in more mayonnaise) as desired. Chill 2-6 hours in dip’s serving bowl. Center bowl on platter and alternate rows of shrimp with celery. Liberally lay cilantro around shrimp. Garnish with cherry tomatoes or red pepper as desired.

Number of Servings: 6-8

Ingredients:
1 Pkg. (8-Oz.) Cream cheese
½ C. Duck sauce
2 – 4 Tbsp. Horseradish, drained
1 Tbsp. Chopped crystallized ginger
Assorted cracker and walnut halves

Instructions:
Unwrap cream cheese and place on serving platter. Mix duck sauce, 2 Tbsp. horseradish and ginger. Add more horseradish to taste. Pour over cream cheese. Surround with crackers and walnut halves.

Number of Servings: 20

Ingredients:
1 Jar (16-Oz.) Apple jelly
1 Jar (12-Oz.) Pineapple preserves
1 Jar (8-Oz.) Prepared horseradish
2 Tbsp. Ground mustard
1 Tbsp. Ground black pepper
2 Pkg. (8-Oz.) Cream cheese

Instructions:
Combine all ingredients except cream cheese. Let sit for 30 minutes. While waiting, let cream cheese soften. Pour over cream cheese and serve with crackers. This sauce can also be used as a marinade for fish, poultry and pork. When using as a marinade, reserve at least one cup that can be warmed and poured over as a sauce. Use a glass container for storage and will keep about a month in the refrigerator.

Number of Servings: 8

Ingredients:
8 Oz. Rose’s Lime Marmalade
8 Oz. Prepared horseradish
2 Tsp. Sugar

Instructions:
Combine ingredients in small saucepan. Bring to a low boil until ingredients are blended. Remove from heat. Cool for 1 hour. Serve with Coconut Shrimp.

Number of Servings: 6

Ingredients:
3 Cooked chicken breasts
4 Celery stalks
½ C. Diced red onion
1 C. Cherry tomatoes
¼ C. Horseradish sauce
¼ C. Mayonnaise
2 Shakes salt and pepper

Instructions:
Bake chicken breasts at 350ºF in oven 15 – 25 minutes until firm to touch. Place in refrigerator to cool. After 10 – 15 minutes, remove chicken and cut into small cubes. Dice celery and onion and place in large bowl. Add chicken, mayonnaise and horseradish to bowl with salt and pepper. Mix ingredients together. Top on crackers, toasted bread or wrap up in a tortilla and add a cherry tomato on top as garnish.

Number of Servings: 8

Ingredients:
Preheat oven to 450 – 475º or as hot as oven can get, at least 20 minutes before baking. Place oven racks close to the bottom of oven. Combine horseradish, tomato paste and 3 Tbsp. olive oil adding a pinch of salt or to taste. To caramelize onions: slice them thinly. Heat 1 Tbsp. olive oil in large skillet. Place onions on low heat; add in 1 tsp. of salt, stirring occasionally until onions appear golden brown. Remove from heat. Use pizza pan, following the directions of the manufacturer or a large cookie sheet to bake pizza. If using a cookie sheet, lightly coat with a little olive oil before putting crust on it. Place crust on pan. Spread all but 2 Tbsp. of horseradish mixture onto the crust and its rim for extra flavor. Place caramelize onions on crust in a knotted pattern that will divide the pizza into 8 sections. Place each half slice of tomato between rows of onions, trying to fill up the rest of the crust with tomatoes. Evenly spread remaining horseradish mixture on top of each tomato slice. Place Swiss cheese long ways overlapping onto each side of tomatoes. Sprinkle top with a bit of salt to taste. Bake in hot oven, bottom rack for 6 – 10 minutes, until top is slightly golden and bubbling. Serve hot from oven or room temperature.

Instructions:

Number of Servings: 1 1/4 cups

Ingredients:
1/2 Small white onion chopped
1/2 Cup Lemon pie filling
3/4 Tsp. Salt
1 Tbsp. Cider vinegar
2 Tbsp. Dijon mustard (The grainy kind gives a nice texture)
8 Tbsp. Canola oil
2 Tbsp. Horseradish

Instructions:
Puree all the ingredients EXCEPT oil and horseradish in a blender. Add oil and horseradish slowly until you have a nice consistency.

(Submitted by Doris)

Number of Servings: 2

Ingredients:
2 Lobster tails
4 Tbsp. Butter
2 Scallions
2 Tbsp. Horseradish

Instructions:
Have a large pan of water boiling, drop in lobster tails. Cook for approximately 3 minutes. Crack tails and cut the lobster into a heatproof bowl to which the butter, scallions and horseradish has been added. Saute for about 5 minutes.

Number of Servings: 8-12

Ingredients:
2 C. Cubed cooked ham
1-1/2 Tbsp. Prepared horseradish
2 Tsp. Dried minced onion
2 Tbsp. Dried parsley
¼ Tsp. Red cayenne pepper
¼ Tsp. Ground black pepper
½ C. Mayonnaise

Instructions:
Place all ingredients in bowl of food processor. Process until mixed to a spread consistency, about 15 to 20 seconds. Remove from processor and place in a serving bowl. Serve with crackers, bread sticks or raw vegetables. Also great as a sandwich spread.

Number of Servings: 8

Ingredients:
8 Oz. Cream cheese, softened
1 Can (3-Oz.) Boneless & skinless pink salmon, drained
2 Tbsp. Heavy cream
1 Tsp. Fresh lemon juice
2 Tsp. Prepared white horseradish, or to taste
1 Tbsp. Fresh dill, finely chopped
Salt and pepper to taste

Instructions:
In a blender or food processor, whip the cream cheese. Add salmon, heavy cream, lemon juice, horseradish and dill. Blend or process until smooth. Season with salt and pepper. Line a cookie sheet with waxed paper. Mound cream cheese on waxed paper and cover with another sheet of waxed paper. Using a rolling pin, roll cream cheese mixture to a 1/2-inch circle. Put cookie sheet in freezer for 10 minutes. Remove sheet from freezer and remove top sheet of waxed paper. Spray the inside of a decorative cookie cutter(s) with nonstick cooking spray. Cut out shapes of the cheese mixture. Transfer to a lettuce lined serving platter. Serve with a variety of vegetables (e.g., sliced cucumber, sliced tomatoes and/or crackers).

Number of Servings: 15+

Ingredients:
1 Lb. thinly sliced dried beef
8-oz. cream cheese
8-oz. horseradish

Instructions:
Mix cream cheese and horseradish until creamy. Spread thinly on slices of dried beef. Roll and cut into bite-size pieces.

Number of Servings: 12

Ingredients:
1 Lb. Chicken livers
2 C. Chopped onion
6 Tbsp. Butter
1 Tbsp. Prepared horseradish
3 Hardboiled eggs, chopped
Salt and pepper to taste

Instructions:
Preheat broiler to 500ºF. Rinse off chicken livers in water. Broil livers for 3 minutes on each side. Remove from oven and finely chop by hand. Melt butter in a skillet, add chopped onion and sauté until just beginning to turn brown. Add chicken livers and sauté another minute. Remove from heat and place in a bowl. Add chopped hardboiled eggs, horseradish and salt and pepper to taste. Mix well. Refrigerate until cool. Serve on toasted pumpernickel or rye rounds with kosher dill pickles on the side.

Number of Servings: 4-6

Ingredients:
1 pkg. 3 oz. cream cheese
1 t. onion juice
2 T. Horseradish
1/2 cup fresh mushrooms – finely chopped
Dash of salt

Instructions:
1 pkg. 3 oz. cream cheese
1 t. onion juice
2 T. Horseradish
1/2 cup fresh mushrooms – finely chopped
Dash of salt

Number of Servings: 1 cup

Ingredients:
3 oz cream cheese, at room temperature
l cup sour cream
1/2 cup chopped dill pickle
2 tsp onion flakes
l Tblsp horseradish

Instructions:
Mix all ingredients. Serve with crackers, potato chips or fresh vegetables.

Number of Servings: 6-8

Ingredients:
1 C. Salad dressing
1 Tsp. Tarragon vinegar
1 Tsp. Cream horseradish
½ Tsp. Curry powder
Vegetables

Instructions:
Mix all the ingredients together, except the vegetables. Best if made the day before or at least refrigerated for 4 – 6 hours. Place in bowl in the center of raw vegetables, such as cauliflower, broccoli, carrots, celery, sliced peppers, etc.

Number of Servings: 4

Ingredients:
1 C. Ketchup
2 Tbsp. Prepared horseradish (or adjust to taste)

Instructions:
Mix ketchup and horseradish. Serve with seafood or fish.

Number of Servings: 2.5 Cups

Ingredients:
1 pkg. (8-oz.) cream cheese at room temperature
½ stick butter or margarine at room temperature
1 Tbsp. prepared horseradish
1 ½ tsp. Worcestershire sauce
1 ½ C. finely chopped red radishes
½ C. thinly sliced green onions
Celery salt or salt to taste

Instructions:
With electric mixer or by hand, beat cream cheese, butter, horseradish and Worcestershire sauce until smooth. Then with a spoon, stir in radish and green onions. Season to taste with celery salt or salt. Refrigerate 4 hours or overnight for flavors to blend. Bring to room temperature and stir again. Serve with crackers and/or vegetables.

Number of Servings: 10

Ingredients:
1 Lb. Velveeta cheese
½ C. milk
1 Tbsp. prepared horseradish

Instructions:
Cube Velveeta cheese and add ½ C. milk in saucepan. Heat, whisking until melted. Stir in 1 Tbsp. horseradish. Serve with bread sticks.

Number of Servings: 8

Ingredients:
½ Lb. thinly sliced Genoa salami
12-oz. cream cheese
3 Tbsp. jarred horseradish

Instructions:
Combine cream cheese and horseradish in a food processor to form a paste. To make stacks, lay 1 slice of salami on a surface and spread with a small amount of paste. Top with another slice and repeat the process until your stack is 8 layers high. Continue the next stack in the same manner. Wrap stacks in plastic wrap and freeze until completely frozen. When ready to serve the stacks, take them out of the freezer, unwrap and place on a cutting board. Use a sharp knife and some force to cut the stacks into 8 wedges, like a pizza. Let the wedges thaw slightly before serving them with toothpicks.

Number of Servings: 6

Ingredients:
1/4 Lb. Cooked shelled shrimp
1 Cup Mayonnaise
1 1/2 Tbsp. Horseradish
1 Tsp. Lemon juice
2 Tbsp. Pickle relish
Salt & pepper

Instructions:
Remove tail from shrimp and fine dice. Combine all ingredients and mix well. Serve on bread, toast or crackers.

Number of Servings: 10-12

Ingredients:
2 pkg. (8-oz. each) reduced-fat cream cheese
1 pkg. (8-oz.) crabmeat
2 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce
4 – 5 drops Tabasco sauce
¼ C. finely chopped walnuts
2 Tbsp. finely chopped onion
Paprika

Instructions:
Stir cream cheese until slightly softened. Blend in remaining ingredients except walnuts and paprika. Spread mixture in a 9-inch pie plate. Top with walnuts and paprika. Bake uncovered at 375º for 25 minutes or until lightly browned. Serve with crudités or chips of choice.

Number of Servings: 4

Ingredients:
16 Large Stuffing mushroom caps
1 Pkg. (8-Oz.) Cream cheese
2 Tbsp. Prepared horseradish
1 Lb. Ground pork sausage
1 C. A-1 or similar steak sauce

Instructions:
In mixing bowl or food processor, combine raw sausage, cream cheese and horseradish. Mix until well blended. Rinse and dry mushroom caps. Place in sprayed casserole dish. Fill each cap with sausage mixture. Spoon steak sauce over each cap. Cover and bake at 400ºF for 15 – 20 minutes. Uncover and place under broiler to brown, just about 1 minute. Remove and serve hot.

Number of Servings: 8

Ingredients:
16 half-inch thick French baguette slices
1 small garlic clove
Olive oil spray
1/3 C. reduced fat mayonnaise
2 Tbsp. softened unsalted butter
2 Tbsp. prepared creamy horseradish
1 Tbsp. snipped fresh dill, plus sprigs to garnish
2-oz. Havarti cheese
6-oz. precooked cocktail shrimp
Drained and sliced pickled cippolini onions to top (optional)

Instructions:
Preheat oven to 425ºF. Cut French baguette into half-inch thick slices. Peel garlic clove and rub both sides of baguette slices. Spritz the baguette slices with olive oil spray on both sides and place on a large non-stick baking sheet. Toast for 5 minutes; turn slices over and toast for 4 minutes; remove from oven and set aside. In a medium non-reactive mixing bowl, combine mayonnaise, butter and horseradish; stir well to thoroughly mix. Wash and dry dill and, using kitchen shears, snip enough to equal 1 Tbsp.; add to bowl. Grate the Havarti directly over bowl. Add shrimp. Stir thoroughly to mix all ingredients. Spread the baguette slices with the saucy nag shrimp spread and place on a non-stick baking sheet. Place the oven rack 4 – 5 inches from broiler. Turn oven temperature to broil. Place the crostini in oven to broil 3 – 4 minutes until bubbly and tops begin to brown. Remove baking sheet from oven; transfer crostini to a serving platter and garnish with dill sprigs. If desired, serve with drained and sliced pickled cippolini onions. These can be made ahead of time. Toast the crostini and prepare the saucy nag shrimp sauce up to three days before serving.

Number of Servings: 12-16

Ingredients:
1 9-inch deep dish prepared piecrust
3 pkg. (8-oz. each) cream cheese, softened
3 Tbsp. prepared horseradish
2 C. shredded cheddar jack cheese
4 Lg. eggs

Instructions:
Preheat oven to 325ºF. In a large bowl, beat cream cheese, horseradish and cheddar cheese at medium speed until well mixed. Add eggs, one at a time, beating after each addition. Pour into prepared crust. Bake for 45 minutes or until center is almost set. Refrigerate for at least 4 hours. Bring to room temperature or warm up before serving. Good as an appetizer with crackers or served by itself at a brunch.

Number of Servings: 10

Ingredients:
1 Box Philadelphia cream cheese
1 Cup Chile sauce
2 Tbsp. Horseradish
1 Can Shrimp
1 Can Crab

Instructions:
Spread Philadelphia cream cheese on plate with rim. Mix together chili sauce and horseradish and spread over cream cheese. Top with 1 can shrimp and 1 can crab.

Number of Servings: 16

Ingredients:
8-oz. pkg. cream cheese
2 C. ketchup
1 C. horseradish
1 Lb. cooked small shrimp (fresh or frozen)

Instructions:
Place softened cream cheese in center of serving plate. Mix ketchup, horseradish and shrimp. Pour over cream cheese and serve with crackers.

Number of Servings: 4

Ingredients:
1 Lb. peeled, boiled and chopped shrimp (you can also use boiled salad shrimp)
1/3 C. ketchup
1 finely chopped toe of garlic
3 – 4 shakes of hot sauce or Tabasco
½ tsp. Worcestershire sauce
1 Tbsp. (heaping) horseradish
½ tsp. lemon juice
1 Tbsp. white vinegar
Salt and pepper to taste

Instructions:
Mix all ingredients together. Chill at least 1 hour. Serve with crackers.

Number of Servings: 6

Ingredients:
4 Cups Restaurant-style corn chips
1 Cup Imitation crab meat, shredded
2 Cups Monterrey Jack cheese
1 Cup Ketchup
2 Tbsp. Horseradish

Instructions:
Arrange nachos on a serving plate. Distribute imitation crab meat and cheese over nachos. Sprinkle with paprika and microwave for 2 minutes or until cheese is melted. Mix ketchup and horseradish together and serve on the side with nachos.

Number of Servings: 12

Ingredients:
36 cleaned white mushrooms, stems removed and chopped fine
1 ½ C. shredded smoked Gouda cheese
4-oz. cream cheese, softened to room temperature
8 slices bacon, cooked and crumbled
1 clove garlic, minced
2 Tbsp. prepared horseradish
Olive oil

Instructions:
Sauté garlic in small amount of olive oil for 30 seconds. Add mushroom stems and sauté until cooked and liquid has evaporated. Turn heat off and add cream cheese in chunks. Stir until well incorporated. Add smoked Gouda cheese, bacon and horseradish. Fill mushroom caps. Place mushrooms on a baking sheet and bake for 20 – 25 minutes at 350º.

Number of Servings: 24

Ingredients:
12 very small red potatoes
5-oz. thinly sliced smoked salmon
½ C. sour cream
2 Tbsp. horseradish
Chopped chives

Instructions:
Boil potatoes until just soft and chill in refrigerator. Meanwhile, mix sour cream with horseradish and salt and pepper to taste. When potatoes are chilled, cut in half and assemble on platter. Cut and divide salmon into 24 pieces, placing each piece on top of potato. Spoon dollop of horseradish mixture on top. Sprinkle generously with chopped chives.

Number of Servings: 10-15

Ingredients:
2 8-Oz. Packages Cream cheese, softened
1 Tbsp. Grated prepared horseradish
1 Tbsp. Stone ground mustard
1/8 Cup Dry white wine
8 Oz. Boneless smoked salmon

Instructions:
In a medium bowl, mix all ingredients thoroughly and chill for three hours before serving with crackers, party rye bread or bagel chips.

Number of Servings: 8

Ingredients:
1 tsp. minced dried onion
1 Tbsp. mayonnaise
1 tsp. garlic salt
2 Tbsp. prepared horseradish
1 (2-oz.) pkg. smoked sliced beef, chopped fine
1 (8-oz.) pkg. cream cheese, softened

Instructions:
Combine dried onion, mayonnaise, garlic salt and horseradish. Add chopped smoked sliced beef and softened cream cheese until well incorporated. Chill for 1 hour. Serve with crackers or bagel chips.

Number of Servings: 16

Ingredients:
1 (3-oz.) pkg. cream cheese, softened
1 tsp. Dijon mustard
1 tsp. prepared horseradish
1 pkg. (8) refrigerated crescent rolls
1 pkg. small smoked sausage links

Instructions:
Beat cream cheese with mustard and horseradish until fluffy. Separate the rolls into triangles; cut each in half for 16 smaller triangles. Spread the first two inches at the bottom of the triangle with 1 tsp. of the mixture and add sausage on top. Roll from the bottom up and place seam side down on a greased baking sheet. Bake at 400º for 10 – 12 minutes.

Number of Servings: 6

Ingredients:
2 cups sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon grated horseradish
1/4 cup finely minced parsley
1/2 teaspoon freshly cracked pepper

Instructions:
Mix all ingredients together well and chill several hours before serving with fresh vegetables. Makes a snappy dip for all to enjoy! Yields approximately 2 1/2 cups dip.

Comments:
The horseradish and cracked pepper can be adjusted to taste.

Number of Servings: 15

Ingredients:
1 can (16 oz.) sour cherries
1 cup sugar
2 packages cherry gelatin
1 cup boiling water
1 (no 2) can crushed pineapple
juice of 1 lemon
3/4 c fine walnuts
1/4 cup fine cut celery
1 tablespoon horseradish

Instructions:
Combine the sugar with the cherries, place on low heat, cook until cherries are wrinkled. Let cool. Add the boiling water to the gelatin, stir until dissolved. Cool.Blend the cherry mixture and gelatin mixture. Add the pineapple (with juice), lemon juice, nutmeats and celery to gelatin mixture. Then add horseradish. Put in 9×13 pan and chill. Cut into squares and serve.

Number of Servings: 8

Ingredients:
4 small cans of refried beans
1 Med. onion, chopped fine
8-oz. shredded pepper jack/cheddar cheese
½ C. salsa
1 tsp. prepared horseradish

Instructions:
Combine all ingredients and microwave or heat until cheese is melted. Adjust the consistency of dip by adding more cheese or more salsa for thicker or thinner dip. Serve with tortilla chips.

Number of Servings: 10

Ingredients:
6 ½ – 8-oz. jar sun-dried tomatoes in olive oil, drained
1 tsp. minced garlic
½ tsp. horseradish
½ tsp. sugar
1 block cream cheese (warm 20 – 25 seconds in microwave)

Instructions:
Combine all ingredients in food processor. Serve with crackers.

Number of Servings: 2 Cups

Ingredients:
1 (12-Oz.) Bottle Chili sauce
1 Cup Mayonnaise
1 Tsp. Vinegar
1 Tsp. Horseradish
1/2 Tsp. Salt
Dash pepper

Instructions:
Combine all ingredients in small mixing bowl. Cover and refrigerate until needed.

Comments: This is excellent with shrimp or almost any kind of fish or seafood.

Number of Servings: 8

Ingredients:
1 Lg. ripe avocado
5 roasted jalapenos, peeled and seeded
1 head roasted garlic
2 ½ tsp. prepared horseradish
Juice from ½ lime
¼ tsp. granulated sugar

Instructions:
To roast the jalapenos and garlic. Preheat oven to 425ºF. Roast jalapenos in oil and put on a foil-lined baking dish in the oven. Slice the bottom off the head of garlic. Drizzle with oil and wrap in foil. Place in oven with jalapenos. Roast for 20 – 25 minutes, turning jalapenos over once during roasting period. Leave garlic in oven for an additional 15 minutes. Remove jalapenos and place in a sealed container until cool enough to handle. Peel and seed jalapenos and place in a medium sized mixing bowl. Remove garlic from oven and squeeze the head, emptying the contents into the bowl with jalapenos. Slice avocado in half, remove seed and set aside. Use a spoon to remove the avocado meat from the peel and add it to the bowl along with the rest of ingredients. Use a fork or pastry cutter to smash ingredients together to desired consistency. Use as a dip for tortilla chips or as a spread on roast beef, chicken or turkey sandwiches.

Number of Servings: 8

Ingredients:
Ingredients: 2 pkgs. (4 serving size) lime flavor gelatin dessert mix
2 C. boiling water
1 (20 oz.) can crushed pineapple (juice pack)
cold water
1 C. cottage cheese
1-2 Tblsp. prepared horseradish

Instructions:
Drain crushed pineapple, reserving juice.
Dissolve gelatin in boiling water.
In a large bowl,mix in the reserved pineapple juice mixed with enough cold water to equal 2 cups.
Refrigerate until gelatin just begins to thicken.
Stir in the cottage cheese, drained pineapple and horseradish and mix thoroughly.
Pour into a prepared 1 1/2quart mold and refrigerate until firm.
When thoroughly set, turn out of mold onto serving plate and garnish as desired.

Number of Servings: Varies

Ingredients:
8 oz softened cream cheese
4 T mayonnaise
1-2 T horseradish
1/4 lb sliced corned beef from deli
dash of salt and pepper
Chopped parsley (optional)

Instructions:
Combine cream cheese, mayonnaise, and horseradish. Slice or tear corned beef into small pieces (save 2 T out). Add rest to cream cheese mixture. Taste for salt and pepper. Place in flat bowl. Sprinkle center with the 2 T of the corned beef. Ring the corned beef with chopped parsley if desired. Refrigerate till ready to serve. Let sit for 20 minutes before serving.

Serve with rye or caraway crackers.

Number of Servings: 8

Ingredients:
4 Oz. Crumbled blue cheese
1/4 Cup Mayonnaise
3 Heaping Tbsp. Prepared horseradish
1 Bunch celery washed and cut into 4-inch pieces

Instructions:
Mix all together, stirring with a fork. Spread on celery, chill 1 hour.

Number of Servings: 6 (Makes 1 1/4 Cups)

Ingredients:
2/3 Cup Mayonnaise
1/4 Cup + 2 Tbsp. Sour cream
2 Tbsp. Tamari soy sauce
2 Tbsp. Horseradish
6 Cups Assorted fresh vegetables, cut julienne

Instructions:
In a small bowl, combine all ingredients except vegetables. Let stand for 1 hour at room temperature before using, then place in center of large, round serving plate. Arrange vegetables around dip. This special dip may be used in cold pasta, coleslaw, chicken salad and on sandwiches. It’s a perfect dip for fresh vegetables.

Number of Servings: 4-6

Ingredients:
1 8-Oz. Package of Cream cheese – softened
2-3 Tbsp. Mayonnaise
1 Tbsp. Parsley (fresh chopped or dried)
3 Strips bacon, cooked and crumbled
2-3 Tbsp. Horseradish

Instructions:
Mix softened cream cheese with mayonnaise and mix until smooth. Add parsley, bacon and horseradish. Mix thoroughly. Serve with your favorite crackers or dipping chips.

Number of Servings: 20

Ingredients:
2 jars prepared white horseradish
1 C. olive oil
2 hard-boiled eggs
Salt and pepper to taste
Garlic powder to taste
Cut fresh vegetables for dipping

Instructions:
Place horseradish and hard-boiled eggs in blender and purée. With blender going, slowly add in oil so it emulsifies as it goes in. Add salt, pepper and garlic powder to taste. Mix thoroughly. Serve with vegetables. Better after 1 day in the refrigerator.

Number of Servings: 6

Ingredients:
1 Can Tuna, packed in water and well-drained
1/2 Cup Mayonnaise
2 Tbsp. Creamy horseradish
1 8-Oz. Package Cream cheese
2 Tbsp. Finely minced onion
Season with dash of Worcestershire – optional

Instructions:
1 Can Tuna, packed in water and well-drained
1/2 Cup Mayonnaise
2 Tbsp. Creamy horseradish
1 8-Oz. Package Cream cheese
2 Tbsp. Finely minced onion
Season with dash of Worcestershire – optional

Number of Servings: 20

Ingredients:
1 Cup Orange marmalade
2 Tsp. Prepared horseradish (not creamy)
Boiled and peeled shrimp

Instructions:
Stir horseradish into marmalade, dip shrimp as one would for conventional cocktail sauce.

Number of Servings: 4

Ingredients:
1 Oz. Horseradish sauce (chilled)
6 Oz. Blue cheese
6 Oz. Mayonnaise (chilled)
2 Oz. Frozen spinach
1 Tbsp. Garlic clove (medium to large)
Salt & pepper (pinch each)

Instructions:

Number of Servings: 4

Ingredients:

Instructions:
Before starting, take frozen spinach out of freezer and place in bowl to thaw, approximately 30 minutes prior to starting. Measure 6 Oz. blue cheese, 1 Oz. horseradish, 6 Oz. mayonnaise, 2 Oz. thawed spinach and 1 Tbsp. garlic clove. Then combine the above first 4 measured ingredients into a new mixing bowl and set aside. On a clean cutting board, peel the garlic clove, cut ends off of clove and mash with the flat part of an eight-inch chefs knife. Add a pinch of the salt to the clove; this will help bring out the garlic juices. Once mashed, add to the first four ingredients and whisk till smooth. Refrigerate for 35 minutes or till chilled in bowl, then transfer to desired presentation bowl. The desired consistency of the mixture is dependent upon its use.

Number of Servings: 4

Ingredients:
1 Oz. Horseradish sauce (chilled)
6 Oz. Blue cheese
6 Oz. Mayonnaise (chilled)
2 Oz. Frozen spinach
1 Tbsp. Garlic clove (medium to large)
Salt & pepper (pinch each)

Instructions:

Number of Servings: 1

Ingredients:
3/4 Oz. Gin
1/2 Oz. Dry Vermouth
1/8 Oz. Horseradish
2 Dashes of lemon juice
1 Small Cocktail onion

Instructions:
Combine all ingredients into cocktail shaker, pour into chilled glass, garnish with a small onion.

Number of Servings: 6

Ingredients:
1 Tbs. Olive oil
1/2 C. Onion or leek, chopped
3 C. White mushrooms, sliced
Salt to taste
Ground black pepper to taste
3 C. Fresh spinach leaves, cleaned and stemmed (5-oz.)
5 Phyllo sheets
1/2 C. Unsalted butter, melted and warm (4-oz.)
1 C. Wisconsin Feta cheese, crumbled (8-oz.)

Instructions:
Preheat oven to 400° F. In large skillet, heat oil; add onion and sauté 1 minute. Add mushrooms and continue cooking on high heat until almost dry. Season with salt and pepper. Continue cooking until mixture is dry. Cool and chill.

Blanch spinach in boiling water quickly (30 seconds). Quickly chill in ice water until cold. Drain and squeeze dry. (Frozen chopped spinach may be substituted, one 10-oz. box, thawed and drained well.) Reserve.

Using a towel as a working surface, lay out one sheet of thawed, room-temperature phyllo. Brush lightly with melted butter. Top with another sheet of phyllo and repeat process with butter and remaining 4 sheets. At bottom of long end of phyllo rectangle, form a line of spinach. Above the line, form a line of mushroom mixture. Then form a line of Feta. Roll up phyllo, encasing fillings, rolling away from you using the towel as a guide to form a log. Brush outside of log with butter. Place on baking sheet and bake 18-20 minutes or until golden and cooked completely through. Cool 15-20 minutes, slice log into 12 slices. Allow 2 slices per serving with 3 Tbs. of Horseradish-Tomato Salsa (recipe follows).

Number of Servings: 6

Ingredients:
1 8-Oz. Block cream cheese
2 Cups Sharp cheddar, hand grated
1 Tbsp. Horseradish sauce (mayonnaise based)
6 Oz. Diced pimentos
1 Tbsp. Sweet gherkin (or bread & butter pickle) pickle juice

Instructions:
Grate sharp cheddar cheese by hand. Combine with cream cheese. Mash cream cheese to combine with cheddar. Add horseradish sauce, pickle juice and pimentos. Stir well to combine, but maintain some texture for interest. Serve in a mound on lettuce with elegant crackers, crustless bread, smoked or sliced almonds, Spanish olives and celery sticks.

Number of Servings: 10

Ingredients:
1 8-Oz. Package of Cream cheese
3 Tbsp. Sharp cheddar cheese
1 Tbsp. Prepared horseradish
1/3 Cup Sliced stuffed green olives with pimentos
1 Cup (2 ý-Oz. jar) Finely cut dried beef

Instructions:
Blend together cream cheese, cheddar cheese, horseradish and olives. Place on waxed paper and refrigerate. When chilled, roll the waxed paper around the mixture and roll into a log. Roll in dried beef slivers. Coat ends. Refrigerate overnight for flavors to season cream cheese. Serve with Triscuit crackers.

Number of Servings: 16

Ingredients:
2 (8-oz.) pkg. cream cheese, softened
¼ C. prepared horseradish
½ C. finely chopped onion
1 tsp. dried Italian seasoning
1 C. finely chopped ham

Instructions:
In a large bowl, mix together all ingredients until well blended. Refrigerate several hours or overnight to allow flavors to mingle. Serve with crackers or spread on celery ribs.

Number of Servings: 24

Ingredients:
1 16-Oz. Loaf Processed cheese-such as Velveeta (at room temperature)
1 8-Oz. Package Cream cheese (at room temperature)
3 Tbsp. Prepared horseradish
3 Green onions-finely chopped
4 Slices bacon-fried crisp and crumbled

Instructions:
Place the processed cheese between 2 14-inch pieces of wax paper. Use a rolling pin to roll into a rectangle, approximately 12″ by 8″. Remove the top piece of wax paper. Combine the cream cheese and horseradish. Spread evenly over the rolled cheese. Sprinkle the green onions and bacon over the cream cheese. Use the bottom piece of wax paper to help roll it into a log. Trim the ends. Transfer the log to a platter-seam side down. Garnish with green onions. Serve with crackers.

Number of Servings: 30

Ingredients:
1 pint non-fat sour cream
16 ozs softened cream cheese
6 tablespoons shredded horseradish
2 teaspoons hot sauce
1 teaspoon chives
Several sprigs of fresh parsley or basil

Instructions:
In medium mixer bowl, combine sour cream, softened cream cheese, horseradish, hot sauce and chives with mixer on low speed. Refrigerate 1 hour. Serve garnished with parsley or sprigs of basil.

Number of Servings: 8 1-1/2 cups

Ingredients:
1 1/2 teaspoons bottled horseradis
2/3 cup low fat cream cheese
2 tablespoons mayonnaise
1 clove garlic
2 tablespoons finely chopped onion
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 cup chopped cooked shrimp
salt & pepper to taste
chopped parsley for garnish

Instructions:
In a blender or food processor blend the horseradish, cream cheese mayonnaise and garlic until smooth. Transfer to small mixing bowl and stir in chopped onion, parsley, dill and shrimp. Season to taste. Place in serving dish and sprinkle with chopped parsley. Serve with snack crackers.

Number of Servings: 10

Ingredients:
1 pt. mayonnaise
1/4 onion – chooped fine
3/4 tsp. paprika
3/4 tsp. Worcestershire sauce
1 tsp. HORSERADISH
8 dropps of Tabasco sauce
1/2 tsp. dry mustard
1/2 tsp curry powder

Instructions:
Combine and mix with an electric mixer ALL ingredients. Use as a dip with fresh veggies.

Number of Servings: 8 (about 1/2 cup per serving)

Ingredients:
4 Large Ripe avocados
1/4 Cup Finely chopped red onion
2 Tbsp. Cream-style horseradish
1 Tbsp. Chopped fresh cilantro
1 Tbsp. Fresh lime juice
2 Tsp. Ground cumin
1 Tsp. Salt
1/4 Tsp. Lemon pepper

Instructions:
Halve and pit avocados. Scoop out avocado flesh into medium bowl. Add remaining ingredients; mix well. Serve with tortilla chips or on taco salads. Refrigerate leftovers.

Number of Servings: 4

Ingredients:
16 cherry tomatoes
Salt
1/2 Cup Spreadable cheese with garlic and herbs
1/2 Cup Fresh mild goat cheese, or shredded mild white cheddar
1 Tsp. Coarsely ground black pepper
2 Tbsp. Prepared horseradish
1 Bunch Dill leaves, optional

Instructions:
Preheat oven to 425º F. Remove a thin slice from stem end of tomatoes and hollow out. Combine cheeses, pepper and horseradish. Stuff about 1 Tbsp. into each tomato. Place in a greased small baking pan. Roast until thoroughly hot, but still firm and cheese melts slightly, 5-6 minutes. Remove and serve hot, warm or at room temperature. Garnish with a tiny sprig of dill, if desired.

Number of Servings: 16

Ingredients:
1/3 C. horseradish sauce
8-oz. cream cheese with chives and onions, softened
1 C. chicken, cooked and chopped or shredded
½ tsp. ground black pepper
2 Tbsp. butter, melted
32 Wonton wrappers, square
Paprika
Parsley

Instructions:
Preheat oven to 350º. In a small bowl, mix chicken, horseradish sauce, cream cheese and pepper. Place wonton wrappers on a flat surface and moisten the outer edge of each wrapper with a little water. Place a dollop (1 Tbsp.) of filling in the center of each wrapper. Bring opposite corners up to meet in the middle and press top edges together. Repeat with other opposite corners so wonton pillows resemble a closed envelope. Place filled wrappers on an ungreased baking sheet. Brush wontons with melted butter and sprinkle with a dash of paprika and parsley for garnish. Bake at 350º for 12 – 15 minutes or until wontons are golden brown.

Number of Servings: 4-6

Ingredients:
8 Oz. Cream cheese
1/2 Cup Sour cream
1 Cup Grated sharp cheddar cheese
1 Tbsp. Dijon mustard
2-3 Tbsp. Grated horseradish
1/2 Tsp. Paprika
Salt and pepper to taste

Instructions:
Beat cream cheese with electric mixer until smooth. Blend in the sour cream, cheddar cheese, Dijon mustard, horseradish and seasonings. Beat until smooth. Chill until serving time. Microwave 1 minute or until heated through. Stir. Serve dip with fresh vegetables, crackers or cubed sourdough bread.

Number of Servings: 24 (Yields about 3 1/2 Cups)

Ingredients:
6 Cups Shredded extra sharp cheddar cheese
1 (3-Oz.) Package Cream cheese, softened
1/4 Cup Butter
3 Tbsp. Prepared horseradish
2/3 Cup Apple juice

Instructions:
In a mixing bowl, beat cheeses, butter, horseradish, and apple juice till smooth. Press into your favorite party mold, coated with a non-stick spray. Cover and chill for 2-3 hours. Run a sharp knife around mold to loosen spread and unmold. Serve it with crackers, raw vegetables or rye bread rounds.

Number of Servings: 4

Ingredients:
1 Lb. Jar sweet gefilte fish (or any variety), drained
OR
12 Oz. Can skinless boneless salmon, drained
1/3 Cup Prepared horseradish
1/4 Cup Tahini (sesame butter), (2 Tbsp. vegetable oil if preferred)
Freshly ground pepper, to taste
1 Tsp. Sweet paprika, optional
1 Tbsp. Freeze dried chives, optional
1 Cup Shredded carrots
¼ Cup Chopped dill, more to taste, plus whole sprigs for garnish

Instructions:
Combine gefilte fish OR salmon, horseradish, spices (pepper, optional paprika and chives) and tahini thoroughly with a potato masher. Or process briefly in the food processor. You should have a coarse pâté texture. Add carrots and dill. Transfer to a shallow bowl. Garnish with dill sprigs if desired.