4 Tbsp. Miracle Whip
4 Tbsp. Ketchup
4 Tbsp. Horseradish
1 Tsp. Worchester steak sauce
1 Dash of lemon juice
Use a medium size bowl. Mix them together, taste to make sure it’s to your liking if it isn’t add a little more or a little less.
4 Large Crusty rolls, hollowed out leaving a ¼-inch thick shell
8 Oz. Lean ground beef
4 Strips Crisp cooked bacon, crumbled
2 Tbsp. Chopped parsley
2 Tbsp. Diced red bell pepper
2 Tbsp. Prepared horseradish
2 Tbsp. Mayonnaise
¼ C. Shredded mozzarella cheese
Place the hollowed out rolls on a baking sheet. Bake at 375ºF 5 minutes. Remove the sheet from the oven and set aside. Leave the oven on. Crumble the ground beef into a non-stick heated skillet. Cook until browned and no longer pink inside. Drain excess fat. Remove from the heat and stir in bacon, parsley, bell pepper, horseradish and mayonnaise. Spoon into bread shells, dividing equally. Sprinkle on the cheese. Return to the oven and bake 6 – 8 minutes or until heated through and the cheese melts.
1 3-Oz. Package Cream cheese
1 Heaping Tbsp. horseradish
2 Tbsp. Milk
6 Slices Bologna
Combine cheese, horseradish and milk. Spread on 5 slices of bologna. Stack together and top with the unspread slice. Chill until cheese is hard. Slice wedges for appetizers.
1 Lb. Hamburger or turkey burger
3 Tbsp. Horseradish
3 Tbsp. Softened cream cheese
Salt to taste
Pepper to taste
Make a thin burger. Make well in center, then place creamed cheese and horseradish creamed together. Make another thin burger, place on top and seal around edges and barbecue. You can add sauteed onions and peppers in the mixture.
1 Lb. Ground beef (ground turkey substitutes well)
1 Medium Yellow onion, chopped
1/4 Tsp. Black pepper
1/8 Tsp. Salt
4 Heaping Tsp. Prepared horseradish
4 Slices Cheddar cheese
Mix ground beef with onions, salt and pepper. Divide into four equal balls and shape into patties 1-inch thick. Barbecue four minutes, then flip. Spread a teaspoon of horseradish on the top of each burger and cook four more minutes or until almost done to your liking. Top each with a slice of cheddar. Leave on grill until begins to melt and serve on buns with the toppings of your choice.
1 Stick Butter
1 Cup Lemon juice
2 Tbsp. Ketchup
2 Tbsp. Cider vinegar
2 Tbsp. Horseradish
1 Tsp. Worcestershire sauce
1 Tsp. Hot sauce
1 Tsp. Salt
Mix all ingredients and simmer 5 minutes. Use as a baste while grilling chicken and serve as a dipping sauce.
1 Clove garlic, minced
1/2 Cup Dry bread crumbs
1 Small onion, grated
½ Tsp. Prepared horseradish
½ Tsp. Salt
1/2 Tsp. Pepper
1 Pound Lean ground beef
In bowl, beat egg; mix in garlic, bread crumbs, seafood sauce, onion, horseradish, salt and pepper. Mix in beef; shape into six 3/4-inch thick patties. Place on greased grill over medium-high heat/coals; cook for 6 minutes per side or until no longer pink inside. Serve on hamburger buns with lettuce, tomato and onion slices.
8 Boiled Potatoes, cut up
1 Cup Mayonnaise
4 Hard boiled eggs, cut up
2 Tbsp. Horseradish
1/4 Tsp. Pepper
A little milk to thin
1/4 Tsp. Salt
6 Pieces Well-cooked bacon, crumbled up in mix + 2 Tbsp. of bacon
1 Onion, cut up
Mix all together and serve. Mixes together more easily if potatoes and eggs are cold.
1 Cup Mayonnaise
1/2 Cup Sour cream
1/2 Cup Plain yogurt
2 Tsp. Horseradish
2 Tsp. Fresh dill, chopped
1 Tsp. Season salt
1/2 Tsp. Crushed dry red pepper
Assorted fresh vegetables cut into pieces for dipping
In blender, blend all ingredients together until smooth and creamy. Place dip in bowl and serve with your favorite fresh vegetables.
1 Lb. Ground beef
4 Tbsp. Prepared horseradish
4 Tbsp. Prepared mustard
1/2 Cup Breadcrumbs
Salt and pepper
4 Hamburger buns
Mix well together meat, horseradish, mustard, egg and breadcrumbs. Add salt and pepper to taste. Form into 4 patties. Grill until done. Place on buns and serve.
Crunchy peanut butter
Your favorite bottled horseradish
Drain 3 Tbsp. horseradish, but not too dry. Set aside. Spread 1 tsp. crunchy peanut butter on each cracker. Distribute approximately ½ tsp. horseradish on the peanut butter.
2 Gal. mayonnaise
1 pkg. dry ranch mix
½ Gal. prepared mustard
½ Gal. horseradish
Mix all ingredients well. Serve on hoagies.
8 Oz. (1 Cup) Herbed cheese spread, such as Boursin, Alouette or Rondele
½ Cup Spicy prepared horseradish
Freshly ground black pepper
1-1/2 – 1-3/4 Lb. Package fully cooked and seasoned beef brisket, sliced (or leftover homemade brisket, sliced)
6 Thick Slices tomato
1 Large Loaf old-fashioned rye bread, thickly sliced
Combine cream cheese, horseradish and pepper. Spread on 12 large slices rye bread. Add brisket and tomato slices. Close sandwiches, wrap in foil and pack, or refrigerate until needed. (Recipe can be halved.)
8 Thin Slices deli turkey breast
4 Green bell pepper strips
2 Cheddar cheese sticks, halved lengthwise
1/4 Cup Mayonnaise
2 Tbsp. Horseradish
Overlap 2 slices of turkey breast. Lay a pepper strip and half of a cheese stick on top. Roll up firmly and secure with a toothpick. Wrap in plastic wrap. Repeat making 4 bundles total. Combine the mayonnaise and horseradish in a plastic container with a lid. Refrigerate both the bundles and the dip till ready to pack in lunch box.
Boil 2 lbs. potatoes (peeled and quartered) with 1 whole head of garlic cloves (peeled only) in lightly salted water for about 25 minutes (or until potatoes are fork-tender). Drain and mash. Using hand beaters, whip in 2 T. of margarine, 1/3 cup sour cream, 1/3 cup buttermilk and 2 Tbs. prepared horseradish, adding salt and pepper to taste.
2 slices whole wheat bread
Toast bread. Spread peanut butter on one slice of bread. Spread horseradish on the other slice of bread. Distribute mayonnaise evenly on top of horseradish. Make a sandwich and enjoy with a can of V-8.
4 Oz. Cream cheese at room temperature
2 Tbsp. Horseradish
4 6-inch Flour tortillas
1/2 Cup Well drained coarsely chopped sauerkraut
1/2 Cup Coarsely crumbled cooked corned beef
Cream the cheese and horseradish together till well blended. Spread over 1 side of each tortilla. Top with the sauerkraut and corned beef. Roll each tortilla up tightly. Wrap in plastic wrap and chill till ready to pack in lunch box.
1 pkg. (16-oz.) sausage links
½ C. mayonnaise
1 Tbsp. bottled white horseradish
1 tsp. fresh lemon juice
Cook sausage links in a skillet. Meanwhile, make the horseradish mayonnaise by combining mayonnaise, horseradish and lemon juice in a bowl. Serve sausage with the dipping sauce.
2 8-Oz. Packages Raspberry flavored jello
1 Bag Frozen raspberries or 1 Lb. fresh raspberries
1 8-Oz. Container Cream cheese
1 Tbsp. Horseradish (more or less to suit your taste)
1/3 Cup Mayonnaise or salad dressing
Prepare 1 package raspberry jello per package directions. Pour into 9 X 13 Pyrex dish. Add raspberries. Refrigerate until set up. Bring cream cheese to room temperature. Mix in horseradish and mayonnaise or salad dressing until smooth. Spread evenly over chilled jello. Refrigerate again to let filling set up. Prepare 2nd box jello per package directions. Pour carefully over filling layer (hold a soup spoon turned over and let the liquid jello pour gently over the back of the spoon onto the set-up filling. It doesn’t disturb the texture that way.) Refrigerate until set. Cut into squares and serve.
1 1/2 Lb. Fresh boneless, skinless chicken breast
3 Eggs, beaten
3 Tsp. Freshly grated horseradish
1 Cup Fine breadcrumbs with Italian herbs
Vegetable oil for skillet-frying
Lightly pound chicken breasts with a cleaver between 2 sheets of parchment or wax paper to ¼-inch thickness. Cut them into thin strips about 5 inches long by ½-inch thick. Combine the beaten eggs and horseradish in a 1 quart or slightly larger bowl. In another bowl, place the seasoned, Italian-flavored breadcrumbs. Dip each strip of chicken into the egg mixture and then into the breadcrumbs. Pour oil into a large, 12″ frying pan until it is 3 inches deep. Heat it until it reaches a temperature of 140ºF or until a cube of bread, dropped into it, sizzles and immediately rises to the surface. Deep-fry the strips of chicken in batches for about 2 minutes until crisp and golden and white inside, when cut into one of the strips. Gently remove them with a slotted spoon to ensure even cooking. Drain chicken strips on paper towels, then serve as an appetizer, entree, on a sandwich or in a salad: Hot or cold.
Combine ½ C. mayonnaise or salad dressing, 2 Tbs. margarine (melted), 1 Tbs. grated onion, ¼ Tsp. each: salt and dry mustard, 1 Tbs. prepared horseradish. Chill for 3-4 hours. Serve over steamed broccoli.
3 Tbsp. Ground horseradish
3 Tbsp. Yellow mustard (prepared)
1 Can Crushed pineapple
1/2 Cup Sugar
2 Tbsp. Cornstarch stirred into 1/4 Cup water
3 Lbs. of boneless chicken breast strips, deep fried
Deep fry chicken breast strips or bake in the oven. In a saucepan over medium heat, add pineapple, horseradish, yellow mustard sugar and cook for about 20 minutes. Raise the heat to high and while stirring constantly bring to a boil, add the cornstarch and water mixture and boil until thickened. Serve with chicken strips or as a dip to chicken or any seafood.
1 C. Mayonnaise
6 Tbsp. Worcestershire sauce
¼ C. Ketchup
Juice of 2 limes
1 to 2 Tsp. Prepared horseradish
1-1/2 Tsp. black pepper
1 Tsp. Dry mustard
½ Tsp. Garlic powder
Mix mayonnaise, Worcestershire sauce, ketchup, lime juice, prepared horseradish, black pepper, dry mustard and garlic powder in a blender. Blend until smooth. Pour into a small container and cover. Allow flavors to meld for ½ to 2 hours in the refrigerator. Makes about 1-1/2 Cups. Serve with French fries, onion rings or sandwiches.
4 Slices Specialty bread – such as sourdough, cracked wheat, 7 grain, rye, etc.
4 Tbsp. Butter
4 Slices of Ham
2 Thick Slices of cheese – such as Velveeta
2 Tsp. Horseradish
Melt 2 Tbsp. butter in a skillet on medium heat. When butter starts sizzling a little, place 2 slices of bread in skillet. Layer on each slide of bread in this order: 1 slice ham, 1 slice cheese, 1 Tsp. horseradish, mustard, another slice of ham, slice of bread. Turn heat down and grill until bread is crunchy and golden brown. Divide the 2 remaining Tbsp. of butter on top of sandwich and flip over and continue grilling until cheese is melted and ham is heated thru.