Side Dishes

Number of Servings: 8

Ingredients:
2 cups shredded cabbage
1 can (8 1/4 oz.) S&W Julienne Beets
1/2 cup sugar (or less.)
Salt & Pepper (to taste)
1/4 cup prepared horseradish

Instructions:
Drain and reserve the juice of the beets. Mix all the other ingredients together. Mix one part vinegar and one part beet juice and add this to the salad, using only enough to cover the ingredients. This keeps ten days if it is covered.

Number of Servings: 8

Ingredients:
3 Cups unpared red or green apples, cored and coarsely chopped
4 1/2 Cups Shredded green cabbage
1 Cup Sour cream
2 Tbsp. Lemon juice
2 Tbsp. Horseradish
1 Tbsp. Sugar
Salt and pepper to taste

Instructions:
In large bowl, lightly toss all ingredients until well blended. Refrigerate at least one hour before serving.

Number of Servings: 4

Ingredients:
2 cloves garlic, finely chopped
2 Tbsp. olive oil
2 Tbsp. mayonnaise
2 Tbsp. prepared white horseradish
½ tsp. sugar
Pinch of ground nutmeg
1 Lb. green beans, trimmed

Instructions:
In small bowl, stir together garlic, olive oil, mayonnaise, horseradish, sugar, salt and nutmeg. Steam green beans until cooked, but still crunchy. Transfer to medium bowl and pour sauce over them. Let cool and transfer to sealable container. Refrigerate until ready to serve or pack to take to the ballgame. Serve green beans chilled or at room temperature.

Number of Servings: 1 1/4 cups

Ingredients:
8 Oz. Prepared brown mustard
2 Tbs. Brown sugar
2 Tbs. Prepared horseradish, well drained
1 Tbs. Caraway seeds
Sauerkraut, drained (optional)

Instructions:
In a small bowl, combine all ingredients. Cover and let stand for 30 minutes for flavors to blend. Use as a condiment for hot dogs or other sausages. If desired, add prepared sauerkraut to the sandwich along with the Bavarian mustard. Note: Mustard may be covered and refrigerated for up to 2 weeks.

Number of Servings: 12

Ingredients:
2 boxes lemon Jello
2 cups boiled water
2 cans shoe string beets with juice
1 jar horseradish

Instructions:
Mix all ingredients in large bowl. Stir well. Pour into 2 quart mold to set.

Number of Servings: 6

Ingredients:
1 Package Lemon Jello
1 15-Oz. Can Shoestring beets
1/4 Cup Sugar
1/2 Cup Cider vinegar
1 Heaping Tbsp. Horseradish

Instructions:
Drain beets and add water to juice to make 1 1/2 Cup liquid. Heat liquid and dissolve jello. Add 1/4 Cup sugar and 1/2 Cup vinegar and horseradish, stir. Pour liquid over beets and allow to gel.

Number of Servings: 12

Ingredients:
1 16-Oz. Can Whole cranberry sauce
1/2 Cup Dairy sour cream
2 Tbsp. Prepared horseradish

Instructions:
In medium size bowl, coarsely mash cranberry sauce. Stir in sour cream and horseradish until well blended. Serve with chicken, turkey or pork. Spread on a roast beef sandwich for a delightful and different taste.

Number of Servings: 6

Ingredients:
½ C. horseradish mayonnaise (recipe below)
¼ C. sour cream
2 tsp. cider vinegar
2 tsp. minced shallots
1 to 2 tsp. spicy brown mustard
½ to 1 tsp. additional horseradish, if desired
½ tsp. salt
1/8 tsp. black pepper
1 C. chopped celery, about 2 stalks
6 medium potatoes, about 2 Lbs., unpeeled
Lettuce leaves

Horseradish Mayonnaise:
2 Tbsp. horseradish
½ Tbsp. grainy mustard
1 ½ Tbsp. orange, lime or lemon juice
1 (16-oz.) jar mayonnaise, about 1 ½ C.

Instructions:
Wash, trim and dice the potatoes into large cubes. Place the diced potatoes into a 4-quart saucepan and add enough water to cover. Bring water to a boil over high heat. Reduce the heat to medium low, cover and cook for 20 to 30 minutes, or until potatoes are tender. In a large bowl, mix together horseradish mayonnaise, sour cream, vinegar, shallots, mustard, additional horseradish, if used, salt, black pepper and celery. Drain potatoes and add to the mayonnaise mixture. Toss gently to coat. Line a serving bowl or platter with lettuce leaves. Spoon the potato salad on top and serve.

Number of Servings: 4

Ingredients:
1 Onion, chopped
2 Tbsp. Olive oil
1 Cup Black olives
2 Tbsp. Horseradish
1 Tsp. Black pepper
1 Tsp. Oregano
1 Can Black beans
3 Cups Cooked rice

Instructions:
Heat olive oil in a nonstick wok until it bubbles around a wooden spoon. Add onions. Stir until brown. Add black olives and horseradish. Heat. Add black beans and remaining seasonings. Heat. Stir in rice. Serve as a main entrée with oranges and with a salad or as a side dish.

Number of Servings: 2

Ingredients:
1/4 Cup Salad dressing
1 Tbsp. Prepared horseradish
6 Slices Bacon
4 Slices Wheat bread
2 Lettuce leaves

Instructions:
Combine first salad dressing and horseradish; set aside. Cook bacon in a large skillet until crisp. Toast bread slices; spread evenly with horseradish mixture. On each of 2 slices, arrange 3 slices bacon and one lettuce leaf; top with remaining toast slices.

Number of Servings: 4-6

Ingredients:
2 Slices Bacon, diced
2 Cloves Garlic, minced
1Onion, chopped
1 (28 oz.) CanReady-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 TspHot 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: 12

Ingredients:
1 small pkg. of lime jello
small pkg. lemon jello
2 cups of hot water
20 oz. crushed pineapple with juice
1 cup evaporated milk
10oz. pkg. cottage cheese
1 cup mayonnaise
2tbsp. prepared horseradish
1/2 cup chopped nuts

Instructions:
Dissolve both Jellos in hot water, add remaining ingredients. stir well, chill until set. Serve over lettuce leaves.

Number of Servings: 4

Ingredients:
1 lb. corn beef shredded
1/2C cabbage shredded
2 Tbs. red pepper diced
1 Tbs. horseradish (creamstyle) to taste
1 Tbs. mustard
2 Tbs. fresh dill
3 Tbs. fresh parsley
2 oz. sour cream
frozen hashbrown potatoes
salt and pepper to taste
3 Tbs. olive oil

Instructions:
Saute cabbage, shallots, and red peppers in olive oil in large skillet over medium heat. In separate pan brown hashbrowns following package directions. Combine corned beef, shallots, cabbage and red pepper mixture, dill, parsley. Add sour cream. Heat corned beef mixture with hashbrowns. Divide onto 4 plates.

Number of Servings: 4-6

Ingredients:
4 Lg. Yukon Gold potatoes, skins on and cut into bite sized chunks
4 Tbsp. prepared horseradish
4 Tbsp. sour cream
1/3 C. milk
5 Tbsp. butter
1 Tbsp. each of: salt substitute, onion powder, garlic powder and dried onion
½ Tbsp. oregano
Fresh ground pepper to taste

Instructions:
Place potatoes in water and boil until soft. Drain. Place in large mixing bowl. Add all other ingredients. Mash contents in bowl together with masher or heavy duty mixer until well combined and potatoes are mostly mashed. Top with cheddar cheese and put until hot broiler until cheese starts to bubble.

Number of Servings: 6

Ingredients:
1 small head fresh cabbage
1 Lg. fresh tomato
1/3 C. horseradish
1 C. salad dressing
1 small onion

Instructions:
Wash fresh vegetables. Chop cabbage coarsely, dice onion and cube tomato. Mix approximately 1 C. salad dressing with 1/3 C. horseradish, blend well. Add salt, onion powder and pepper to taste. Mix together vegetable and sauce blend. Let sit in refrigerate at least 30 minutes to let flavors mingle.

Number of Servings: 1-1/2 lb. Loaf

Ingredients:
1 Cup (packed) Shredded carrots
1 Cup Milk
3 Tbsp. Grated prepared horseradish
3 Cups Bread flour
1 Tsp. Dill weed
1-1/2 Tbsp. Sugar
1 Tsp. Salt
1-1/2 Tbsp. Butter
2 Tsp. Active dry yeast

Instructions:
Place carrots, milk and horseradish in bread machine pan. In separate bowl, stir together bread flour, dill weed, sugar and salt. Carefully place this mixture over milk mixture in bread pan. Cut butter into 4 pieces and place on top of the flour around pan edges. Dig a small well on center of flour mixture and place the yeast. Put pan in bread machine and proceed with the Basic Bread Cycle according to manufacturer’s directions. Cool loaf before slicing.

Number of Servings: 6

Ingredients:
8 carrots, sliced and boiled
½ C. mayonnaise
2 Tbsp. grated onion
2 Tbsp. horseradish
1 tsp. salt
½ tsp. black pepper

Instructions:
Mix all together and place in casserole dish. Bake at 350º for 15 minutes.

Number of Servings: 8

Ingredients:
2 – 3 Lb. cauliflower (1 Lg. head), cut into ½ inch florets
4 Tbsp. butter
2 Tbsp. flour
1 ½ C. milk
½ tsp. dry mustard
2 C. sharp cheddar cheese, shredded
½ tsp. salt
½ tsp. hot red pepper sauce
½ tsp. black pepper
20 Ritz crackers
2 Tbsp. bottled horseradish, drained
Sprinkle of paprika

Instructions:
Preheat oven to 450ºF. Cook cauliflower in a 5- to 6-quart pot of water until just tender, about 6 to 8 minutes. Strain cauliflower and transfer to a buttered 2-quart baking dish. Melt 2 Tbsp. butter in a saucepan over moderately low heat and whisk in flour. Cook over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, mustard, salt, pepper and hot pepper sauce, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine. Coarsely crumble crackers into a bowl. Melt remaining 2 Tbsp. butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat. Sprinkle crumb topping evenly over cauliflower. Sprinkle with paprika. Bake until topping is golden brown, about 10 minutes.

Number of Servings: 4

Ingredients:
1 Can (10-Oz.) Asparagus tips, drained
¼ C. Mayonnaise
½ of 1 Small jar of cream-style horseradish
1 Egg white, beaten
1/3 C. Shredded cheddar cheese
Dried Red pepper flakes to taste (garnish)

Instructions:
Place the asparagus tips in a casserole dish. In a small bowl, thoroughly mix the mayonnaise, horseradish and egg white. Stir the cheese into the mixture (holding a little back for garnish, if you like). Pour/spread the mixture over the asparagus. Bake uncovered for 20 minutes or until heated through at 350ºF. Garnish with remaining cheese and a sprinkling of red pepper flakes. Allow 5 minutes for it to set before serving.

Number of Servings: 6

Ingredients:
3 6-Oz. Boneless chicken breasts
1 Tbsp. Garlic powder
1/4 Cup Paprika
1 Tbsp. Black pepper
2 Tbsp. + 1 Tsp. White sugar
1 Tbsp. Kosher salt
3/4 Cup Mayonnaise
2 Hard boiled eggs
2 Tbsp. Sweet relish
1 Tsp. Tabasco sauce
3 Tbsp. Freshly grated horseradish
1 Tbsp. Whole grain mustard
1 Ripe tomato, seeds removed and chopped
1 Loaf French bread
1/2 Cup Olive oil
Salt and pepper to taste

Instructions:
Mix together the garlic powder, salt, pepper, paprika and the 2 Tbsp. of sugar and use to cover the chicken breasts. Let sit overnight to marinate. Heat 1 Cup canola oil in a heavy pan or skillet until hot and pan fry the chicken breasts until done (approximately 4 minutes per side). Remove from the pan and let cool, then rough chop the chicken and place in a bowl. Mix the chicken with all of the other ingredients except the French bread and olive oil, and combine thoroughly. Adjust seasoning with salt and pepper. Cut the French bread into ½-inch slices, brush with some olive oil, sprinkle with salt and pepper and bake in the oven at 400º for approximately 6-8 minutes or until lightly browned. Serve these with the chicken salad.

Number of Servings: 6

Ingredients:
16 Oz. Bag Fresh cut coleslaw
¾ C. Slaw dressing
¼ C. Creamy horseradish

Instructions:
Pour dressings over slaw and mix well. Let marinate a few hours before serving.

Number of Servings: 6

Ingredients:
1/2 Head Firm green cabbage, cut fine and diced
1 Small White onion, diced
1/3 Cup Low-fat mayonnaise
2 Tbsp. Yellow mustard
4 Tbsp. Horseradish
1/4 Cup Lemon juice (optional)

Instructions:
Combine cabbage and onion in mixing bowl. Combine other ingredients and then mix well with cabbage and onion. Chill well. Especially good with food that needs a spark, not the usual sweet coleslaw. Keeps well for two or three days in refrigerator.

Number of Servings: 4-6

Ingredients:
1/2 Lb. Package Macaroni or medium shells, uncooked
1 10-Oz. Package Frozen shrimp, thawed & drained
1 1/2 Cups Chopped celery
1 Small Cucumber, sliced
2/3 Cup Mayonnaise
1/3 Cup Sour cream
3 Tbsp. Horseradish sauce, or more if you prefer
1 Tbsp. Grated onion

Instructions:
Prepare macaroni or shells according to the package. Then drain. Combine the pasta, shrimp, celery and cucumber in a large bowl. Blend the mayonnaise, sour cream, horseradish sauce and onion in a small bowl. Add this mixture to the pasta and toss to coat. Cover and chill thoroughly. Toss again before serving.

Number of Servings: 4

Ingredients:
3 cups of diced leftover corned beef
2 cups of mashed boiled potatoes
1 15 oz. can of drained beets
2 mashed boiled carrots
1 beaten egg
1 tablespoon of horseradish
1 teaspoon of dill
1 teaspoon of basil
1 teaspoon of salt
freshly ground black pepper to taste
2 tablespoons of rendered fat

Instructions:
Mash the beets. In a mixing bowl thoroughly mix the mashed beets with all of the other ingredients, except the fat. Put the fat in a saute pan, and then add the corned beef mixture onto the pan, Level it out, and cook over medium heat for 40 minutes, or until a brown crust forms on the bottom.

Number of Servings: 8

Ingredients:
1 Cup Horseradish
1 Pack Powdered ranch
3/4 Cup Hot sauce
1 1/2 Cup Cheddar cheese; shredded

Instructions:
Place horseradish and ranch in a bowl. Stir well and combine. Then add the hot sauce to the mixture and mix until the color becomes uniform, about 30 seconds. Add the cheese and stir until the cheese is mixed throughout the sauce. Place sauce on you favorite cold sandwich. Great for leftover roast beef.

Number of Servings: 1-1/2 Cups

Try this reuben sandwich recipe, along with other horseradish recipes for reuben sandwiches including Reuben Wraps and Zesty Reuben Pizza.

Ingredients:
8 Oz. Whipped cream cheese
1/2 Cup Mayonnaise
1 Can Sauerkraut, well-drained and patted dry
1 1/2 Tsp. Prepared horseradish
1 Tbsp. Grainy mustard
1/4 Tsp. Sugar
1/4 Tsp. Caraway seed

Instructions:
Combine cream cheese, mayonnaise, sauerkraut, horseradish, mustard, sugar and caraway seed. Refrigerate in sealed container. Use as a hearty spread for Reuben sandwiches made with rye bread layered with smoked turkey or corned beef and Swiss cheese.

Number of Servings: 8

Ingredients:
12 hard-boiled eggs
1/2 cup mayonnaise
1/4 cup horseradish
1 Tbsp mustard
1 tsp vinegar
salt & pepper to taste
paprika

Instructions:
Split eggs lengthwise, scoop yolks into bowl, set whites aside. Mash yolks, add all ingredients except paprika. Blend well. Fill egg whites with mixture. Sprinkle with paprika to garnish.

Number of Servings: 6-8

Ingredients:
4 C. Sliced carrots
¾ C. Mayonnaise
1 Small Onion, chopped
½ C. Shredded cheddar cheese
2-1/2 Tbsp. Prepared horseradish
Season with salt, pepper and ¼ tsp. sugar

Delicious Topping (optional):
12 Saltine crackers, crushed
3 Tbsp. Butter
2 Tbsp. Chopped parsley
Melt butter and toss with crushed crackers

Instructions:
Cook carrots and drain. Mix mayonnaise, onion, cheese, horseradish, salt, pepper and sugar together and incorporate mixture into carrots. Pour into buttered 2-quart casserole. Top with buttered cracker mixture, if desired. Bake at 350ºF for 30 minutes. Sprinkle with chopped parsley and serve.

Number of Servings: 6 (Makes 12 eggs)

Ingredients:
6 Hard boiled eggs, peeled
1 Tbsp. Horseradish
1 1/2 Tbsp. Mustard
2 Tbsp. Honey-Dijon salad dressing
1 Tsp. Sugar
Cayenne pepper

Instructions:
Cut eggs in half, lengthwise. Remove yolks and put in small bowl. Add rest of ingredients except for cayenne pepper and mix well. Fill egg whites with filling, heaping up. Sprinkle each egg with small amount of cayenne pepper.

Number of Servings: 8-12

Try this Passover recipe, along with other horseradish recipes for a Passover menu, including Herbal Beef Marinade and Zippy Salmon Quenelles.

Ingredients:
2 Boxes Lemon jello
1 Medium Can whole beets
1 Small Head cabbage
1 Slim Jar red horseradish

Instructions:
Coarsely grate the beets and set aside. Finely shred cabbage to make 1-1/2 Cups and set aside. Save the liquid from beets and add enough boiling water to make a total of 3 Cups of liquid, and dissolve the lemon jello. Chill until just firm. Fold in beets, cabbage and all the horseradish. Transfer to a decorative jello mold and chill until ready to serve.

Number of Servings: 4

Ingredients:
4 Large Baking potatoes, cooked
1 Package (5-Oz.) Boursin cheese with fine herbs
1 Tsp. Prepared horseradish
1/2 Cup Finely chopped smoked salmon
1 Tbsp. Chopped dill

Instructions:
Slice off top of cooked potatoes and scoop out part of insides, making a shell to hold stuffing. Set aside. Mash potatoes with cheese and horseradish, blending well. Stir in salmon. Refill potato shells with stuffing. Heat in 350ºF oven until just hot. Sprinkle each with dill.

Number of Servings: 1

Ingredients:
2 eggs
2 Tbsp. salsa (medium or hot)
¼ tsp. horseradish
2 Tbsp. shredded cheddar cheese
Salt and pepper to taste
Hot sauce to taste
Butter/cooking spray

Instructions:
Beat 2 eggs, salsa, horseradish and hot sauce thoroughly in a bowl. Grease a small frying pan with butter (or cooking spray) and heat on stove until butter melts. Pour egg mixture into pan and allow to cook for several minutes, until eggs start to set. Sprinkle in cheddar cheese and scramble with a spatula or fork. When eggs have set and excess liquid has evaporated (should take no more than 5 minutes) take off heat and serve.

Number of Servings: 4

Ingredients:
4 Baking potatoes
1/2 Stick Butter or margarine, melted
½ C. Sour cream
1 Heaping Tbsp. Horseradish
Salt and pepper to taste
¼ C. Parmesan cheese

Instructions:
Bake 4 large potatoes for approximately 1 hour in 400ºF oven. Do not wrap in foil. Check for doneness by inserting a fork for tenderness. Let cool on rack until just warm to the touch. Cut off top of potatoes, from end to end, leaving most of the potato bottom in a boat shape. Scoop out the inside of the potatoes into a small mixing bowl. Leave enough on the sides and bottom of the potato to hold its shape. Set aside. Separate the potato from skin from the cut-off top portion and add to the potato in the mixing bowl. Discard skin. Add melted butter, sour cream, salt and pepper, and horseradish to the potato in the mixing bowl. Beat with hand mixer until creamy, leaving potatoes with some lumps. If potato mixture appears to be too dry, add additional sour cream one tablespoon at a time. When desired consistency is reached, stir in Parmesan cheese by hand. Spoon the potato mixture back into the potato boat filling above the top of the cut. After each potato is full, use the tip of the spoon to make small dips in the top to form peaks. Place on a cookie sheet back in the oven to bake until the top is golden brown.

Number of Servings: 8

Ingredients:
3/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup scallions, chopped
3 tablespoons fresh basil
1 tablespoon fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon bottled horseradish
salt & pepper to taste

Instructions:
In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt & pepper to taste and process briefly to blend flavors. Serve on salad of fresh mixed greens.

Number of Servings: 2

Ingredients:
4 Extra large eggs
2 Tbsp. Cream or 1/2 and 1/2 per egg
1 Tsp. Prepared horseradish per egg
1/4 Red bell pepper, chopped fairly fine
Salt and pepper to taste

Instructions:
Take first 3 ingredients and mix well. Add red pepper and fold in. Heat skillet with a bit of oil (we use bacon fat), and fry gently or till eggs are done to a consistency you like.

Number of Servings: 6-8

Ingredients:
1 (64 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

Instructions:
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.

Number of Servings: 6-8

Ingredients:
2 pound carrots – peeled and sliced
1 med. to lrg. butternut squash(sliced in two, baked at 350 until soft and easy to scrape out.This can be done the day before.)
1 med. onion
1 T. extra virgin olive oil
1 or 2 T. of horseradish, to taste.
1 C. of half and half cream
Fresh ground black pepper
Fresh lemon peel

Instructions:
Boil carrots in 3qts water until very tender. Drain and reserve half of the liquid.
Saute onion in olive oil until translucent. In a food processor, puree carrots, squash and onions together. You may have to do this in portions, depending on the size of your processor. Add puree to reserved water, stirring to blend, and bring to simmer stage. Add horseradish to taste. The result should be mild to moderately hot. In the last 5 minutes of simmering, lower heat and add up to 1 c. of Half and half, blending well. Garnish with a lemon twist. Total cooking time: 45 to 50 minutes – squash should cook at least 45 minutes to an hour at 350 degrees, unattended.
Total prep time: 20 minutes.

Number of Servings: 8

Ingredients:
1 Cup Heavy cream
2 Tbsp. Bottled white horseradish, drained
2 Tsp. White balsamic vinegar
1 Tbsp. Fresh dill, finely chopped

Instructions:
Lightly oil a sheet of waxed or parchment paper. In a medium bowl, whip cream until it forms stiff peaks. Fold in horseradish, vinegar, dill and salt. Place cream mixture in center of prepared paper. Using the paper as a guide, roll the cream into a cylinder that is about 1 1/2-inches around. Freeze roll. When needed, remove from freezer, slice as many 1/4-inch slices as needed and return remainder of cream roll to freezer. Serve with fish, beef and/or vegetables.

Number of Servings: 10

Ingredients:
2 3-Oz. Boxes Lemon gelatin
1/2 Cup Sliced pimento-stuffed olives
4 Cups Diced cooked lamb
1/2 Cup Vinegar
1/4 Cup Prepared horseradish
1 Tbsp. Salt
1/2 Tsp. Worcestershire sauce

Instructions:
Prepare gelatin to package directions. Arrange a tablespoon of the olive slices in a 5″x9″ loaf pan and cover with as thin layer of gelatin; chill until firm. Chill remaining gelatin until partially set; add lamb, vinegar, horseradish, salt, Worcestershire sauce and remaining olive slices; mix well. Pour over the firmly chilled olive layer in the pan and chill until firm.

Number of Servings: 1 quart

Ingredients:
1 Qt. Small cucumbers
1 Tbsp. Salt
1 Tsp. Alum
Cold cider vinegar, enough to cover cucumbers
1 1/4 C. Sugar
1 C. Water
3 Tbsp. Prepared horseradish

Instructions:
STEP ONE: Clean and wash cucumbers. Tightly pack cucumbers in quart canning jar. Add salt, alum and enough cider vinegar to cover cucumbers. Attach lid to jar and set jar aside for four to six weeks to pickle cucumbers.

STEP TWO: After cucumbers have been allowed to pickle, pour off vinegar.

Bring water and sugar to boil on stove over medium heat, stirring frequently. Remove from heat and let cool completely. Once cool, pour over pickles.

Add fresh or prepared horseradish to pickles. Set jar aside for at least one to two weeks.

Number of Servings: 1/2-1 Cup

Ingredients:
3 Tbsp. Finely grated prepared horseradish
1 Cup Chicken (or beef) broth, or 1 Cup water with 1 Cube chicken (or beef) bouillon
2 Slices White bread (do not use wheat or any other)
1/8 Tsp. Salt
Black or white pepper to taste
1 Level Tbsp. Butter (not margarine)

Instructions:
Finely grate the horseradish. Place in a small saucepan with the chicken broth (or water and bouillon). Bring to a boil then immediately turn down heat to a slow simmer. Cook, uncovered, 5 minutes. While horseradish is cooking, trim the crust from the bread slices. Discard the crust. Cut or rip the bread into small pieces. Add to the horseradish, along with the seasoning and butter. Mix well. Taste-you may want to add more seasoning. Cover, and continue to cook for another 5 minutes, or until mixture is of a creamy consistency (it may be lumpy-that’s okay). Do not burn. Bread should have soaked-up all the liquid. If not, mix, recover and cook for one more minute. Remove from heat, and immediately put into a small serving bowl. Best served hot or warm. Can refrigerate up to 3 days, but stir well (and warm) before serving.

Number of Servings: 12

Ingredients:
2 1/2 cups Sour Cream
2/3 cups White Horseradish
3/4 cups Applesauce
2 tablespoons Lemon Juice
1 teaspoons White Pepper
1/4 teaspoons Cream of Tarter
1/8 teaspoons Curry Powder
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Ground Nutmeg
1/2 teaspoons Mustard
2/3 cups Whiskey

Instructions:
Mix all ingredients together thoroughly.
Refrigerate 1 1/2 hours.
Serve over beef and potatoes.

Number of Servings: 8

Ingredients:
1 C. Mayonnaise
2 Tbsp. Horseradish (more to taste)
1 Tsp. Garlic powder

Instructions:
Mix all ingredients together and allow 2 hours in refrigerator to enhance flavor. A family favorite for ham.

Number of Servings: 8

Ingredients:
4 Cups Wild rice, cooked according to package directions
1 Tbsp. Horseradish
2 Cups Grated Muenster cheese
1 Medium Eggplant, peeled and cubed
1 Clove Garlic, minced
1 Medium Onion, chopped
1 20-Oz. Can chopped tomatoes, drained of liquid
3 Small Zucchini, sliced with peel
1 Tsp. Basil
Salt and pepper to taste

Instructions:
Heat oven to 350ºF. Prepare rice according to package directions. Place in a 9×13 baking dish. Heat oil in large skillet. Sauté onions and garlic until soft. Add eggplant and zucchini, basil and salt and pepper to taste for 3 minutes. Add tomatoes and horseradish. (Remember to drain of all liquid.) Pour over rice in baking dish. Sprinkle with cheese over top. Bake 20 minutes or until cheese is melted over top.

Number of Servings: 4-6

Ingredients:
4 Baking potatoes
1/4 – 1/3 C.Meat marinade
1/4 C. Potato cooking water
Margarine

Instructions:
Pare and cut potatoes; cook in boiling salted water until tender. Drain and mash potatoes. Combine meat marinade and water in a small saucepan; bring to boil and cook about 1 minute. Add half to potatoes; mash or beat to mix. Add more horseradish to taste. Beat in margarine.

Number of Servings: 6

Try this hot and spicy mustard recipe, as well as other horseradish recipes for hot and spicy mustard, including Orange Horseradish Mustard and the World’s Best Hot Dog Picnic Spread.

Ingredients:
1/2 Cup Raspberry spreadable fruit
Grated rind and juice from 1 orange
1 Tbsp. Dijon mustard
3 Tbsp. Grated horseradish
1/3 Cup Crushed pineapple, well drained

Instructions:
Mix ingredients, microwave 1 minute. Stir well. Use as a glaze for ham or a pork roast.

Number of Servings: 8

Ingredients:
6-oz. pkg. orange sugar-free Jello
15-oz. can fruit cocktail
½ C. honey
2 tsp. horseradish
4 C. water

Instructions:
In a 2-quart bowl, add horseradish, Jello and honey to 2 C. of boiling water. Stir until Jello dissolves. Add 2 C. of cold water. Refrigerate 1 hour, then add fruit cocktail. Let set for an additional 3 hours.

Number of Servings: 2 Cups

Ingredients:
1 Cup Heavy cream
2 Tbsp. Tarragon vinegar
1 Tbsp. Red wine vinegar
3 Tbsp. Prepared horseradish
3 Slices Bacon, cooked crisp and crumbled
1/4 Tsp. Salt
Freshly ground black pepper

Instructions:
Whip cream; add tarragon vinegar, red wine vinegar, horseradish, salt and freshly ground black pepper. Fold in crumbled bacon. This is a delicious succulent dressing, wonderful with sliced tomatoes, sliced cucumbers, mixed greens or cold meats.

Ingredients:
¼ C. plus 2 tbsp. Oil
1/4C. chopped onion
2 tbsp. Red wine vinegar
1 garlic glove, crushed
2 Tsp. Horseradish
1 tsp. Dijon style mustard
½ tsp. Dried basil, crumbled
½ bay leaf, crushed

Instructions:
Combine marinade ingredients in a shallow dish. Add fish or chicken, (about one pound), turning several times to coat with marinade. Let stand at least one hour, turning occasionally. Then grill, basting frequently.

Number of Servings: 4-6

Ingredients:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
3 tablespoons horse-radish
3 cups cooked, diced beets
1 cup sliced white onions

Instructions:
Melt butter in saucepan. Stir in flour and salt. Add milk gradually. Cook stirring until thick and smooth. Add horse-radish, mix well. Pour sauce over hot beets and sliced onions. Serve immediately. Makes 4 to 6 servings.

Number of Servings: 12

Ingredients:
2 Lb. Shank end of ham with bone in
8 Inches prepared horseradish
1/2 Jar Creamy horseradish
1 Tbsp. Vinegar
1 Pint Sour cream
Salt to taste

Instructions:
Cook ham bone in 2 quarts of water for approximately 2 – 4 hours. Remove bone and discard, strain broth and refrigerate overnight. Skim fat from broth and discard. Add to broth 8 inches of cleaned and slivered prepared horseradish. Bring to boil for 15 minutes. Add creamy horseradish. Cool half way and slowly stir small portions of broth into sour cream. Add mixed sour cream to entire broth mixture. Simmer 30 minutes, but do not bring to boil. Serve with rye bread, hard boil eggs, polish sausage and baked ham.

Number of Servings: Makes approximately 3 Cups

Ingredients:
2 Cups Raw cranberries
1 Small Onion
1/2 Cup Sugar
3/4 Cup Sour cream
2 Tbsp. Horseradish

Instructions:
Grind cranberries and onion, add remaining ingredients and mix place in plastic container and freeze. An hour before serving, remove from freezer and thaw. The relish will be thick and creamy, and shockingly pink. Serve slightly frozen.

Number of Servings: 8

Ingredients:
1 Lb. Cabbage
¾ Lb. Carrots
4 Oz. Rice wine vinegar
4 Tbsp. Sugar
2 Tsp. Salt
¼ Lb. Freshly grated horseradish

Instructions:
Chiffonade the cabbage. Mix the vinegar, sugar and salt and stir to dissolve. Add the freshly grated horseradish and mix well. Julienne the carrots and mix cabbage, carrots and horseradish/vinegar dressing all together. Let sit one hour to 24 hours.

Number of Servings: 10

Ingredients:
1 CUP PREPARED HORSERADISH
2 CUPS HEAVY CREAM
1/4 CUP SUGAR
2 CUPS BREAD CRUMBS

Instructions:
STIR INGREDIENTS TOGETHER. CHILL.

Number of Servings: 5

Ingredients:
1 Cup Sour cream
1/4 Cup Cream cheese, softened
9 Tbsp. Prepared horseradish
2 Tbsp. Lemon Juice
1 Tsp. Salt
Pepper to taste
Pinch of paprika (optional)

Instructions:
Cream softened cream cheese with the sour cream and lemon juice. Add the horseradish and mix well. Add the salt and pepper, adjusting to taste. Pour into individual dishes. Sprinkle with paprika for color.

Number of Servings: 8

Instructions:
Combine1/3 cup low fat sour cream and 2 teaspoons horseradish; whisk thoroughly.

Number of Servings: 8

Ingredients:
3 Medium Red-skinned potatoes
Water to cover
2 Tsp. Salt
1/4 Cup Coarse-grained mustard
1/4 Cup Prepared horseradish
1/3 Cup Olive oil
1/4 Cup Grated Parmesan cheese

Instructions:
Slice potatoes ½-inch thick. Boil in salted water to cover until just tender, about 10 minutes. Drain and arrange overlapping in lightly sprayed shallow 1 1/2 quart casserole. Stir mustard and horseradish together and blend in olive oil. Spoon evenly over potatoes. Sprinkle with Parmesan. Bake 30-40 minutes or until golden and crusty.

Number of Servings: 10

Ingredients:
4 Tbsp. mayonnaise
4 Tbsp. sour cream
4 tsp. white, hot horseradish

Instructions:
Mix all together and serve with any kind of brisket, steak or meat desired.

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared Hot Horseradish
1 tablespoon chopped parsley, fresh or dry
(salt to taste)

Instructions:
Mix it all together.

Number of Servings: 4

Ingredients:
2 Cups All-purpose flour
2 Egg yolks
1/4 Cup Cream or milk
1/4 Cup Beer (enough to make sticky batter)
1 Tbsp. Fresh grated horseradish or more depending on HEAT desired
Salt and white pepper to taste

Instructions:
Mix flour, egg yolks, cream, beer, horseradish, salt and pepper. Beat vigorously until smooth. If batter is too thin, add additional flour until sticks to a spoon. Drop into hot boiling water or broth with a teaspoon, don’t make too big. When dumplings float to the top, they are ready to serve (usually about 8-10 minutes).

Number of Servings: 4

Ingredients:
1/2 Cup Mayonnaise
2 Tbsp. Horseradish
1/4 Cup Chopped sweet red pepper
2 Hard-cooked eggs, chopped
4 Cooked burgers with buns
Arugula leaves for garnish, if desired

Instructions:
In a medium bowl, combine mayonnaise, mustard, horseradish, sweet red pepper and eggs. Mix lightly, but well; set aside for flavors to “marry” while cooking burgers. Spread egg salad sauce evenly on bun halves; place burgers on bottom halves of rolls. Garnish with arugula leaves, if desired, then place top bun halves over burgers. This is a tangy, delicious sauce to accompany burgers of beef, chicken or turkey.

Number of Servings: 8

Ingredients:
4 Lb. Red skin potatoes – cut into 1/4 pieces
1 1/2 Cup Sour cream
1 Stick butter – room temp – cut into cubes
1/4 Cup Horseradish
1/4 Cup Minced garlic – divided in 1/2
1/4 Cup Grated Parmesan or Romano cheese
1 Bunch parsley – coarse chop
Salt & pepper to taste

Instructions:
In large pot, add potatoes and 1/8 Cup of garlic, cover with water and bring to boil. Boil until potatoes are tender. Drain. Return to stovetop and steam off any excess water, shaking pot to prevent burning. Remove from stove. Add rest of ingredients and with sturdy wire whip or potato masher smash potatoes. You want to see some chunks of potatoes. Adjust seasoning with salt and pepper.

Number of Servings: 3 (6-oz.) jars

Ingredients:
2 C. sugar
1 C. white vinegar
¾ C. horseradish
½ bottle liquid pectin
Food coloring, if desired

Instructions:
Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to a boil. Add pectin and stir constantly over high heat until mixture comes to a rolling boil. Remove from heat and skim. Stir in food coloring, if desired. Pour into hot, sterilized jars. Seal with two-piece canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch. Great as a spread for meat, fish or poultry dishes, in salads and sandwich enhancer.

Number of Servings: 4

Ingredients:
1/3 Cup Mayonnaise
1/4 Tsp. Salt
1/4 Cup Milk
1 Tbsp. Lemon juice
1 Tbsp. Prepared horseradish
2 Medium Apples, diced
1 10-Oz. Package Frozen peas

Instructions:
Prepare peas to package directions and set aside to cool. Core and dice apples. In a large bowl, combine mayonnaise, milk and horseradish; mix well. Season with salt and lemon juice. Fold in cooked, well-drained peas and diced apples. Chill and serve.

Number of Servings: 6-8

Ingredients:
6 MEDIUM POTATOES, PEELED AND CUBED
1/4 CUP BUTTER OR MARGARINE, MELTED
3/4 TEASPOON SALT
1/8 TEASPOON PEPPER
1/2 CUP SOUR CREAM
2 TABLESPOONS PREPARED HORSERADISH
1 TEASPOON DILL WEED

Instructions:
Cook the potatoes in boiling salted water until tender.
Add butter, salt, pepper and dill weed.
Whip with an electric mixer.
Add sour cream and horseradish.
Add milk if the potatoes mixture is too stiff.
Mix well.
Serve immediately.

Number of Servings: 6

Ingredients:
1 Pkg. Lemon Jell-O
¼ C. Salad dressing
1-1/2 C. Hot water
4 Tbsp. Horseradish
¼ Tbsp. Salt
1/3 C. Stuffed olives, sliced
½ Tsp. Paprika
½ C. Cream, whipped

Instructions:
Dissolve Jell-O in hot water. Add seasonings. Chill until partially set. Add salad dressing, horseradish, olives and fold in cream. Pour into mold and chill until ready to serve.

Number of Servings: 8-10

Ingredients:
2 pkg. (4-oz.) lemon gelatin
6-oz. horseradish, drained
8-oz. heavy cream, whipped
2 C. boiling water
2 tsp. vinegar
1 tsp. salt

Instructions:
Add 2 C. boiling water to gelatin and stir 2 minutes until completely dissolved. Add salt and vinegar to gelatin. Refrigerate, stirring occasionally, until gelatin mixture is consistency of unbeaten egg whites. While gelatin is setting, whip heavy cream until stiff peaks form, drain horseradish and spray 6-cup mold with cooking spray. Whisk drained horseradish and whipped cream into gelatin. Pour into mold. Refrigerate at least 4 hours or until firm.

Number of Servings: 4

Ingredients:
1 1/2 Lb. New red skinned potatoes, scrubbed clean
3 Tbsp. Olive oil
1 Tbsp. Chopped fresh rosemary
1/3 Cup Finely grated prepared horseradish
1/3 Cup Dijon style mustard.
1 Tsp. Salt
1 Tsp. Fresh cracked pepper

Instructions:
Preheat oven to 400º and brush a large cookie sheet with oil. Toss the potatoes with the oil. Spread evenly on cookie sheet and sprinkle top with the rosemary. Roast until tender about 30 minutes. Meanwhile, combine the horseradish and mustard. Toss onto the potatoes, season with salt and pepper then roast 15 minutes more. Transfer to bowl and serve.

Number of Servings: 4

Ingredients:
2 Lb. Small red-skinned potatoes, scrubbed, halved
1/4 Cup Extra-virgin olive oil
1 Tbsp. Horseradish
1 1/2 Tsp. Paprika
1/4 Tsp. Salt
1 Tbsp. Cilantro, minced

Instructions:
Preheat oven to 400ºF. Arrange potatoes in a single layer in a 13- by 9- by 2-inch baking pan. Set aside. In a blender or food processor, combine olive oil, horseradish, paprika and salt; blend until smooth. Add cilantro; mix well. Pour mixture over potatoes, stirring to coat evenly. Bake, uncovered for 30 minutes or until tender; stir potatoes occasionally to brown evenly.

Number of Servings: 12

Ingredients:
1 pound prepared horseradish. Equal amount of grated Italian Parmesan cheese.
12 Eggs
Salt to taste
1 teaspoon of black pepper

Instructions:
Mix horseradish and cheese and mix until well incorporated. Add 6 slightly beaten eggs, and mix well preferably with a Mixmaster, add the other six eggs one at the time while continuing to mix with the machine. When all ingredients have been thoroughly mixed. Use a 10inch frying pan & cover the bottom with a good Italian Extra Virgin olive oil. Heat until hot.(350) Pour the mixture into the hot oil, and spread it out to the ends of the pan, until you have a pie shape. Cook until the bottom becomes firm and brown. Very carefully place a dish over it and invert it in the pan cook until brown & crusty. Let it cool. Cut into 12 slices and serve. Leftovers kept in the refrigerator and heated in the microwave.

Number of Servings: 4

Ingredients:
1 Lb. Baking potatoes, peeled and chopped into 1-inch pieces
¾ C. All-purpose flour
¼ C. Horseradish
1 Large Whole egg
2 Tsp. Salt
1 Tsp. White pepper
4 Tbsp. Unsalted butter

Instructions:
Cook potatoes in boiling water until completely cooked, approximately 10 minutes. Mash with a mixer. Add ½ Cup of flour, horseradish, egg, salt and pepper. Chill the dough in the refrigerator for 30 minutes. Bring a medium size pot of water to a boil with ½ Tsp. salt. Melt butter in a small 1-quart saucepan and cook for 3 minutes over medium heat or until it turns light brown. Keep warm. Roll out the dough onto a clean cutting board dusted with the remaining flour and roll into 8″ logs. Cut the logs into 1″ pieces and cook in boiling water. Strain and toss in the brown butter. Garnish with fresh parsley and grated Parmesan, if desired.

Number of Servings: 6

Ingredients:
8 Large Idaho potatoes, sliced in 1/4 in width rounds
1/2 Cup prepared horseradish
2 Cup Heavy cream
¼ Cup Minced shallots
Fresh ground pepper to taste
1 Stick Unsalted butter
1 Cup Gruyere cheese shredded
1/2 Cup Finely chopped fresh parsley
Kosher salt to taste

Instructions:
Preheat oven to 325º, butter baking dish (12×18); keep refrigerated. In small saucepan, melt butter over medium heat – do not brown. Add shallots, cook low until soft, add horseradish and cream let the flavors infuse into the cream over low heat for 30 minutes. Strain through fine strainer, reserve liquid – throw away solids, add salt and pepper to taste. Arrange layers of the potatoes in the baking dish. Pour over the cream, bake in oven until potatoes are fork tender and bubbly golden brown. Add cheese and parsley and bake until cheese is melted.

Number of Servings: 10

Ingredients:
5 Lbs. Idaho Russet Potatoes
3 oz. Butter
1 bundle Scallions, minced
4 Tsp. Prepared horseradish
1/2 Tbs. Salt
1 Tsp. Cracked black pepperChives, chopped

Instructions:
Wash potatoes and bake in a 375° F. oven until cooked through, approximately 55-60 minutes. While still hot, split the potatoes in half and scoop the meat out into a bowl, discarding skins. Combine remaining ingredients and work them all into a smooth mixture. Using a 4 Oz. Scooper, scoop and form into 10 equal patties and cool on a sheet pan. Griddle like a pancake. Garnish with chopped chives.

Number of Servings: 2

Ingredients:
4 Medium Boiled red skin potatoes
1 Fresh Salad cucumber
1 Small Onion
1 Tbsp. Fresh grated horseradish
3 Tbsp. Mayonnaise

Instructions:
Slice 3 first ingredients and mix them together. Add mayonnaise and horseradish. Serve as lunch or side dish.

Number of Servings: 16

Ingredients:
½ C. creamy horseradish sauce
1 C. mayonnaise
½ C. sour cream
1/8 tsp. red pepper
¼ tsp. Cajun seasoning or can substitute 1/8 tsp. chili powder and 1/8/ tsp. onion powder
2 cloves garlic, pressed

Instructions:
Mix all ingredients and serve over tossed salad or as a dip for any kind of chips.

Number of Servings: 12

Ingredients:
4 egg yolks
1/2 t. paprika
1/2 cup sugar
1/2 t salt
1/2 t. dry mustard
4 T. white vinegar
2 T. water.
4 beaten egg whites
1 jar horseradish
1 small carton unwhipped real whipping cream

Instructions:
Cook first 7 ingredients until thick, remove from heat and cool. Beat 4 egg whites until thick, add cold horseradish. Beat whipping cream until thick and stir all ingredients together and keep cold.

Number of Servings: 12

Ingredients:
1 ½ C. (packed) grated extra-sharp cheddar cheese (about 8-oz.)
1/3 C. (packed) freshly grated Parmesan cheese (about 1 ¼-oz.)
4 Lb. russet potatoes, peeled, cut into ¼-inch thick rounds
2 tsp. salt
½ tsp. ground black pepper
½ C. finely chopped onion
3 Tbsp. all-purpose flour
4 Tbsp. (1/2 stick) butter
3 C. milk (2% or whole)
¼ C. prepared horseradish

Instructions:
Preheat oven to 400ºF. Lightly butter 13 x 9 x 2 glass baking dish. Mix cheddar cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 1 tsp. of salt and ¼ tsp. pepper. Sprinkle onion over, then flour. Dot with 2 Tbsp. butter. Sprinkle half of cheese mixture over top. Top with remaining potatoes, 1 tsp. salt, ¼ tsp. pepper and 2 Tbsp. butter. Reserve remaining cheese. Pour milk into medium saucepan. Stir in horseradish and simmer for 5 minutes. Pour milk mixture over potatoes. Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish. Sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and re-warm in 375ºF oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Number of Servings: 4-6

Ingredients:
2 pounds baking potatoes, well scrubbed, chunked
1 stick plus 1 tablespoon butter, or margarine, cut small pieces
1 cup sliced leek, tender green and white parts (or scallions)
1 package (10 ounce) frozen chopped kale (or collard greens)
1 tablespoon fresh thyme, crumbled, or 1 teaspoon dried
2-4 tablespoons light cream or half-and-half
¼ cup prepared horseradish
salt and freshly ground white pepper to ta

Instructions:
Boil potatoes in water to cover in a large pot until tender. Drain. Return to pot and evaporate moisture. Remove from heat. Set aside. Melt 2 tablespoons butter in a deep skillet or sauté pan. Add leeks, sauté one minute. Add kale, 2 tablespoons water. Cover and steam until tender. Cook off any remaining moisture. Add to potatoes. Smash with a hand-held old fashioned potato masher, adding remaining butter gradually. Add horseradish, then the cream. Season with salt and pepper to taste. You will have a bright green chunky dish, with a silky texture. Reheat in the sauté pan if necessary. Serves 4-6. This goes very well with corned beef, fresh brisket, or pork chops.

Number of Servings: 4-6

Ingredients:
4 Lg. baking potatoes
1 ½ C. lowfat plain yogurt
2 Tbsp. white prepared horseradish
Salt and pepper
¼ C. grated Parmesan cheese

Instructions:
Pierce potatoes with a fork and bake at 350ºF for 1 hour, until cooked through (or alternatively to save time, microwave potatoes for 7 minutes and then bake in the oven for 15 minutes until the outer peel gets firm and a bit crisp). Remove from oven. Let sit until cool enough to handle and cut in half. Scoop out the inner flesh of the potato, leaving a shell. Combine cooked potato with yogurt, horseradish, salt and pepper and put back into potato shells. Bake another 10 minutes. Remove from oven and sprinkle with cheese and put under broiler for 2 minutes until cheese is browned. Serve hot.

Ingredients:
1/2 Tbls.Prepared horseradish
1/2 Tbls. Honey
1 Oz.Vinegar, rice wine
4 Oz. Roma tomatoes, peeled and seeded, fresh
1/4 Oz. Tomato paste, canned
4 Oz. Olive oil1
4 Tsp.Tarragon, fresh
14 Tsp.Black peppercorns, fresh
1 Tsp.Dijon mustard

Instructions:
Combine horseradish, honey, vinegar, tomatoes, tomato paste, Dijon mustard and black peppercorns in a blender. Blend until smooth. While blender is running, add oil in a thin steady stream until well mixed and thick. Cover and leave at room temperature.

Number of Servings: 8

Ingredients:
3 Tbsp. Butter
2 Green onions
1/4 Cup Breadcrumbs
12 Cups Water
8 Large Red potatoes, diced
6 Knorr’s Chicken bouillons
1/4 Cup White wine
1/2 Tsp. Seasoning salt
1 Jar White horseradish (creamy is best)
1 Pint Container of 1/2 and 1/2
Optional:
Sour cream
1/2 Cup Smoked turkey luncheon meat, finely chopped

Instructions:
Brown the onions and breadcrumbs in the butter. Start the 12 cups of water to a boil. Add the bouillon, wine, seasoning salt and diced potatoes. Boil for 1/2 hour. Add the jar of horseradish and continue to slow boil for another 20 minutes to blend flavors. Add the 1/2 and 1/2 until heated. Blend in a food processor until smooth, thick and creamy. If you prefer it thinner or thicken you can adjust this recipe with the potatoes and additional bouillon water to desired consistency or thickness. Serve with sour cream on the side and smoked turkey sprinkled on the top of each bowl. Serves well with lots of crusty bread!

Number of Servings: 4

Ingredients:
1 bunch fresh broccoli
1 head fresh cauliflower
2 C. chicken bouillon
2 C. cream
2 Tbsp. horseradish

Instructions:
Prepare broccoli and cauliflower by removing leaves and thick stalks. Place in a large non-stick skillet with chicken bouillon. Cover and cook on medium heat for about 10 minutes. Vegetables should be al dente. Add 2 Tbsp. horseradish to 2 C. of cream and whip until smooth. Drain bouillon from broccoli and cauliflower and pour the cream and horseradish sauce over top.

Ingredients:
2 Oz. Margarine
2 Oz. All purpose flour
1 Qt. Milk
1 Bay leaf
3 Tsp. Salt
½ Tsp. White pepper
3/4 C. White beans, cooked (soak in water for 12 hours)
1 C. Prepared horseradish

Instructions:
Melt margarine in medium sauce pot. Add flour and cook over medium heat for three to five minutes, stirring constantly. Gradually add milk. Whisk until mixture is smooth. Add bay leaf, salt and pepper, simmer for 10 minutes. Add cooked white beans and prepared horseradish. Place braised ribs on plate; brush with braising liquid and spoon horseradish sauce over ribs.

Number of Servings: 4

Ingredients:
1 Tbsp. Prepared horseradish
4 Large Potatoes
1 Onion
2 Tbsp. Sour cream
1/4 Cup Cream or milk
Salt and pepper to taste

Instructions:
Peel potatoes and cut into 1/4ths. Peel and chop onion. Boil potatoes and onion until fork inserts easily into potato. Drain and put in mixing bowl. Add remaining ingredients and whip with beaters until smooth. Add salt and pepper to taste.

Number of Servings: 8

Ingredients:
1 C. flour
1 C. milk
½ tsp. salt
2 Lg. eggs
2 Tbsp. horseradish
Roast drippings

Instructions:
Mix all ingredients. Pour in hot roast drippings. Pour into muffin pan and bake at 425º for 20 minutes.

Number of Servings: 12

Ingredients:
(6)Large Eggs, hard boiled
(3T)Mayonnaise
(1 heaping T)Prepared Pure Horseradish (or more to taste)
(1/2tsp)Yellow Mustard
(1T) Sweet Pickle Relish
Salt & Pepper added to taste
(Additional mayonnaise may be added for proper consistency.)

Instructions:
Gently boil eggs till set in medium saucepan.
Rinse/cool and divide eggs in half. Remove yolk and reserve in separate mixing bowl.
Add to yolks, the mayonnaise, horseradish, yellow mustard and sweet pickle relish, salt and pepper to individual taste. Spoon mixture into divided halves, and place in egg dish. Enjoy!

Number of Servings: 4-6

Ingredients:
1 (1 Lb.) bag frozen green beans (any style)
1 tsp. dried garlic
1 tsp. horseradish
2 Tbsp. butter
2 tsp. sesame oil

Instructions:
Put all ingredients into a microwave safe bowl. Cover with lid or plastic wrap. Microwave on high 5 – 7 minutes (microwave power will determine how long you must cook). The beans will be slightly crunchy. Cook longer if desired. Let sit 5 minutes. Uncover carefully taking care not to get a steam burn. Toss and serve.

Number of Servings: 8

Ingredients:
4 Cups Potatoes, julienned
1 Cup Onion, finely chopped
1 Can Cream of chicken soup
3 Cups Sharp cheddar cheese, shredded
3 Eggs
1/4 Cup Creamed horseradish
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tbsp. Paprika

Instructions:
Grease a 9″X14″ lasagna pan. Preheat oven to 400º. Peel and julienne the potatoes. (I recommend using a vertical slicer to cut the potatoes uniformly and quickly.) Chop the onion finely and place in an extra large bowl with the potatoes. In a separate large bowl, combine can of cream of chicken soup, 3 eggs and creamed horseradish. Add the salt and pepper and mix well. Add the wet ingredients to the potatoes and onions in the extra large bowl along with 1 1/2 Cups of the cheddar cheese. Mix well. Pour the mixture into the lasagna pan and flatten out evenly. Sprinkle the remaining cheese on the top of the casserole and sprinkle the cheese with 1 Tbsp. of paprika. Cover with foil and cook for 50 minutes. Remove the foil and allow the top layer of cheese to brown (about 5 minutes).

Number of Servings: 24

Ingredients:
Prepared horseradish sauce
1 – 2 Delicious apples

Instructions:
Grate 1 – 2 Delicious apples and stir into the prepared horseradish sauce. Serve with steak or on a steak sandwich.

Number of Servings: 8

Ingredients:
1 jar (6-oz.) horseradish mustard
2 ½-oz. Worcestershire sauce
½ Lb. margarine
1 C. apple cider vinegar
1 C. water
2 – 3 Tbsp. chili powder
1 heaping Tbsp. salt
15 – 20 wings/wing portions
Salt and pepper

Instructions:
Prepare charcoal grill. Wash and pat dry wings and portions. Mix all ingredients for sauce in boiler and bring to a boil. After wings are done on the grill, place in shallow baking dish and pour sauce over. Put in preheated 350ºF oven and cook for 10 – 12 minutes.

Number of Servings: 12

Ingredients:
12 Ears of Sweet corn
1 1/2 Sticks Sweet butter, softened
3 Tbsp. Fresh or bottled horseradish, grated
Pinch of salt
Pinch of pepper

Instructions:
Soak corn for about an hour in water. Make horseradish butter with rest of ingredients. Set aside, but don’t refrigerate. Peel back cornhusks and remove silk. Spread butter over corn and then recover corn kernels with husks. Tie top of husks with a strip of extra husk (sometimes you have to tie two husk strips together). Using a very low heat, grill corn for about 10 minutes. It’s ok if the husks burn or brown because they will be stripped away. When corn is done, strip husks and serve. Be careful, as corn will be hot. This is very good the next day as well. You can strip kernels from ear of corn and toss with fresh chopped tomatoes and a little Italian Vinaigrette.

Number of Servings: 3-4

Ingredients:
1 1/2 Tbsp. Butter
3 Cups Julienne carrots
3 Tbsp. Slivered, seeded jalapeno peppers
1 1/2 Tbsp. Sugar
2 Tbsp. Horseradish sauce
1 Tsp. Fresh lime juice
1/8 Tsp. Salt/or to taste

Instructions:
In a large skillet, melt the butter over medium-high heat. Add the carrots, peppers; cook, stirring, until tender-crisp, about 3 minutes. Add the rest of ingredients. Cook, stirring, until carrots are glazed and liquid has evaporated, about 5 minutes.
Comments: Great side dish for ham, beef roast or pork roast, even leg of lamb.

Number of Servings: 4

Ingredients:
2 c frozen spinach or other favorite greens
1/3 c sour cream
1/8 tsp. spicy brown mustard
1 1/2 tsp. horseradish
pinch cayenne pepper
1/2 tsp. salt
2 T chopped walnuts

Instructions:
1. In covered 10-inch skillet, steam spinach with 1/4 c. water until cooked, about 4 minutes.
2. Drain thoroughly. (The water is good for you or your plants.)
3. Over low heat, stir in remaining ingredients.
Four one-half cup servings

Number of Servings: 18-20

Ingredients:
8 oz. apple jelly
oz. pineapple preserves
oz. jar horseradish
3 or 4 tsp. dry mustard
This is a sauce to serve over one 8 oz creme cheese package.

Instructions:
Mix all together and put back into jars.
May be stored 6 months in refrigerator.

Comments:
Take 8 oz. creme cheese out of package, put on serving dish, “squoosh” it out. Pour sauce over it and serve with crackers.

Number of Servings: 8

Ingredients:
2 .3 oz pkgs. lime jello
3 1/2 c water
1/2 c Miracle Whip salad dressing
2 tbsps. creamy horseradish
1/2 small carton cottage cheese

Instructions:
Make jello according to pkg directions using 1/2 c less water Thicken until like molasses. Whip together salad dressing horseradish and cottage cheese.Whip mixture into jello. Chill until firm.

Number of Servings: 6+

Ingredients:
6 Large Potatoes
1/2 Cup Chopped carrots
1/2 Cup Chopped celery
3 Tbsp. Prepared horseradish
1 Ready-made piecrust
1 8-Oz. Package cream cheese
6 Tbsp. Butter
1/4 Cup Mayonnaise
Salt & pepper

Instructions:
Line deep pie plate with one of the piecrusts. Boil and mash potatoes, adding salt, pepper and butter to taste. Beat cream cheese into potatoes to make them extra creamy. Set aside. Next, mix together carrots, celery, mayonnaise and horseradish. Line the bottom of the pie with the horseradish mixture. Layer creamy mashed potatoes on top of horseradish mixture. Finish by sealing the other piecrust over the top. Bake for 1 hour, covered at 350º.

Number of Servings: 8

Ingredients:
1 bag shell macaroni
3 stalks celery, chopped
1 onion chopped
4 radishes chopped
1 cup mayonnaise
2 tablespoons horseradish

Instructions:
Boil Macaroni until tender, not overcooked add chopped celery, onion and radishes mix horseradish with mayonnaise, mix all ingredients well, refrigerate 1 hour
add salt and pepper to taste.

Number of Servings: 6

Ingredients:
1 Cup Mayonnaise
1/2 Cup Buttermilk
2 Tbsp. Finely chopped green onions
1 1/2 Tbsp. Prepared horseradish
1/2 Tsp. Salt
1/8 Tsp. Ground white pepper
12 Cups Mixed salad greens, loosely packed

Instructions:
In a pint jar with a lid, combine mayonnaise, buttermilk, green onions, horseradish, salt and pepper. Secure lid tightly on jar; shake until ingredients are well blended. Set aside. Place greens in a large bowl; pour salad dressing over all; toss; serve immediately.

Number of Servings: 12

Try this hot and spicy recipe, along with other horseradish recipes for hot and spicy food, including Spicy Noodles Carbonara and a Fiery Bloody Mary.

Ingredients:
1 box corn muffin mix
1 tsp. horseradish
1 small sweet red pepper, chopped into tiny pieces

Instructions:
Prepare corn muffin mix according to instructions on box. Stir in horseradish and chopped sweet red pepper. Bake in preheated oven according to the directions on the box.

Number of Servings: 6

Ingredients:
2 1/2 Lb. Carrots, julienne
Onion salt to taste
Pepper to taste
1/2 Cup Mayonnaise
1 Tbsp. Horseradish
1 Tbsp. Mustard
2 Tbsp. Butter, softened
Paprika

Instructions:
Cook carrots; drain, reserving liquid. Put carrots in a baking dish; add onion salt and pepper to taste. Cover with a mix of mayonnaise, horseradish, mustard, butter and reserved liquid. Top with paprika. Bake at 375¼ for 15 to 20 minutes.

Number of Servings: 4

Ingredients:
4 Lg. eggs
3 Tbsp. mayonnaise
2 tsp. honey mustard
2 tsp. horseradish
2 pieces cooked bacon, crumbled

Instructions:
Boil eggs to hard boiled stage. Cool and shell. Cut in half, set whites aside. Mash yolks and mix with mayonnaise, honey mustard and horseradish. Fill each half with yolk mixture. Garnish top of eggs with crumbled bacon bits.

Number of Servings: 20

Ingredients:
10 fresh eggs
1 C. mayonnaise
1 tsp. horseradish
2 Tbsp. sherry
1 tsp. Dijon mustard
1 tsp. minced onion
½ tsp. kosher salt
1 tsp. seasoned rice vinegar
¼ C. pistachios
¼ C. hazelnuts

Instructions:
Place eggs in a saucepan with enough cold tap water to cover completely by 1 inch. Bring to a rolling boil over high heat. Once the water is brought to a boil, promptly reduce heat to a lower medium boil and cook an additional 10 minutes. Remove from heat and immediately place eggs under ice-cold water or in a bowl of ice water to chill and help yolks stay bright yellow. Chill for a few minutes in cold water until eggs are completely cooled. Half the eggs lengthwise. Remove yolks and mash with fork. Place shelled nuts in a heavy-duty bag and mash. In a mixing bowl, combine yolks with crushed nuts and remaining ingredients. Stuff mixture into halved egg whites.

Number of Servings: 2

Ingredients:
1/3 Cup Seasoned rice vinegar
1/3 Cup Soy sauce
1/3 Cup Red cooking wine
1 Tsp. Dark sesame oil
1 Tbsp. Horseradish
1 Tsp. Dry ground ginger
1 Tbsp. Dry mustard

Instructions:
Blend all ingredients in a food processor or blender. To use the marinade, marinate about one and a half pounds of fresh tuna or swordfish for 30 minutes, turning once, and grill the fish over a medium-hot flame for about 5 minutes on each side.

Number of Servings: 4-5

Ingredients:
5 Large Baking potatoes
4 Cloves Garlic
1/2 Cup Buttermilk
3 Tbsp. Prepared horseradish
2/3 Cup Shredded smoked Gouda cheese
Salt and pepper to taste

Instructions:
Peel the potatoes and cut into 2-inch cubes. Boil potatoes in a large pot of water till fork tender, drain and place back into pot. Mash potatoes with the buttermilk, horseradish till smooth. Stir in the cheese and salt and pepper. Reheat over low till warmed through.

Number of Servings: 4

Try this hot and spicy mustard recipe, as well as other horseradish recipes for hot and spicy mustard, including Holiday Glaze and the World’s Best Hot Dog Picnic Spread.

Ingredients:
2 Tbsp. Orange marmalade
3 Tbsp. Dijon mustard
1 Tbsp. Grated horseradish
1 Tbsp. Honey
6 Oz. Cream cheese, optional

Instructions:
Blend together the marmalade, mustard, horseradish and honey. Use this as a spread on a ham or chicken sandwich.

Number of Servings: 1-100 (Use only as much needed per serving.)

Ingredients:
Polish Sausage
Sauerkraut
Horseradish creamed
Tortillas
Mustard (if desired)

Instructions:
Cook sausage and cut into links to fit into the tortilla and put on sauerkraut and creamed horseradish, as desired. You may add mustard, if desired.

Number of Servings: 6-8

Ingredients:
2 Lb. Red potatoes
1 1/2 Cups Nonfat sour cream
1 1/2 Tbsp. Prepared horseradish
3/4 tsp. Salt
Scant 1/4 Tsp. Pepper
1/3 Cup Frozen peas, thawed
ý Cup Real bacon bits

Instructions:
Cook potatoes in boiling water 20 minutes or till tender. While potatoes cook, combine sour cream, horseradish, salt and pepper. Drain potatoes and let sit until they are cool enough to handle. Peel and cut into pieces. Combine potatoes, peas and bacon. Add half of dressing and stir until well mixed. Chill one hour or overnight. Bring salad to room temperature and mix in remaining dressing before serving.

Number of Servings: 6

Ingredients:
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

Instructions:
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.

Number of Servings: 4

Ingredients:
2 cups mashed potatoes
1 egg
1/4 cup horseradish
1/4 cup diced fully cooked ham
1 Tablespoon parsley
1 Tablespoon butter

Instructions:
1.) In bowl mix mashed potatoes and egg.
2.) Combine horseradish, ham and parsley into potatoe mixture.
3.) Melt 2 tablespoons butter in 12 inch skillet over medium
heat.
4.) Shape potatoe mixture by 1/2 cupfuls into patties.
5.) Drop patties into skillet.
6.) Fry 7-10 minutes or until golden brown, turning once.

Number of Servings: 8-8 oz glasses

Ingredients:
1 46 oz can tomato juice (1 qt.-14 oz)
2/3 cup horseradish
2 teaspoons celery salt
2 teaspoons fresh ground black pepper
2 teaspoons hot sauce*
1 Tablespoon Worchestershire Sauce

Instructions:
Mix ingredients in two quart pitcher. Fix glasses with ice cubes, pour 1 shot of vodka into each glass, fill with Bloody Mary mix, stir and add a slice of fresh lemon or lime to each glass.
Hot sauce can be increased or decreased accordingly to taste.

Number of Servings: 8

Ingredients:
2 1/2 Lbs. New potatoes
1 Small red onion, thinly sliced
1 Small green pepper, seeded and chopped
1/4 C. Fresh dill
1 8 oz. Bottle Ranch-style dressing
1/4 C. Mustard
1 Tbs. Horseradish
6 Chicken franks, cut into 1/4-inch rounds
Fresh dill for garnish

Instructions:
Place potatoes in a large saucepan; fill with water to cover. Bring to a boil, reduce heat, cover and cook until tender. Drain. While potatoes are hot but easy to handle, cut in half and place in a large bowl with the red onion, green pepper and chopped fresh dill. Meanwhile, in a small bowl, whisk together Ranch-style salad dressing, mustard and horseradish. Pour over potato mixture and let stand for one hour. Fold chicken franks into salad. Garnish with fresh dill.

Number of Servings: 4

Try this roast beef recipe, along with other horseradish recipes for roast beef, including Ranch House Roast Beef Sandwiches and Snappy Roast Beef Sandwiches.

Ingredients:
2 Tbsp. Creamy horseradish sauce
2 Tbsp. Dark-grained mustard
1/2 Tsp. Coarsely cracked black pepper
20 Brine-cured olives, pitted, coarsely chopped
12 Thin slices (about 1/4-Lb.) cooked roast beef
1 Large head romaine lettuce, broken bite-size

Instructions:
In a small bowl, whisk horseradish sauce and mustard to blend well; stir in pepper and chopped olives. Divide the romaine pieces among 4 chilled serving plates, arrange 3 slices of roast beef over each, and drizzle with sauce.

Number of Servings: 10-15

Ingredients:
1 gallon jar
2 cans of tomato juice
2 teaspoons horseradish
2 oz. worcestershire sauce
1 oz. hot sauce
3 teaspoons black pepper
2 teaspoons celery salt
1 teaspoon garlic powder
juice of 3 lemons

Instructions:
Put lid on jar and shake well. In 10 oz. glass mix with one shot of vodka over ice.

Number of Servings: 4

Ingredients:
2 Fuji apples, peeled, cored and chopped
3 Celery stalks, chopped
1 Medium sized Jicama, peeled and chopped
1 Mango, peeled and chopped
3/4 Cup Nonfat plain yogurt
2 Tsp. Creamed horseradish
1 Tbsp. Chopped fresh dill
1 Tbsp. Honey

Instructions:
Add fruit and celery in large bowl. Combine yogurt, horseradish, dill and honey in small bowl, mixing well. Pour yogurt mixture over fruit, tossing to combine. Comments: Jicama is a Mexican fruit that is a combination of apple and potato. If you can’t find jicama, go with more apples!

Number of Servings: 4

(Submitted by Robyn Oro, Raytown, MO)

Ingredients:
6 Large Hard-boiled eggs
1/4 C. Mayonnaise
1 Tbls. Honey mustard
1 1/2 Tsp. Prepared horseradish
3 Strips Cooked bacon, coarsely crumbled

Instructions:
Peel eggs and slice into sixths. In a different bowl, combine mayonnaise, honey mustard, horseradish and bacon; stir well. Add eggs and stir until coated with mixture. Great stuffed into a hollowed-out fresh tomato or spread on a toasted onion bagel.

Number of Servings: 14

Ingredients:
3 Tbsp. Creamed horseradish
1 Head Purple cabbage
1 Head Green cabbage
3 Carrots
1 1/3 Cup Miracle Whip
1 Cup Mayonnaise
2 Tsp. Sweet pickle relish
2 Tsp. Cider vinegar
2 Tsp. Lemon juice
1 Red pepper diced

Instructions:
Process both heads of cabbage and the carrots in a food processor with slicing blade. Shred carrots with grater. Stir Miracle Whip, mayonnaise, pickles, pickle juice and horseradish into cabbage mixture. Add diced red pepper. Refrigerate at least one hour before serving.

Number of Servings: 6-8

Ingredients:
8 Oz. Heavy cream
3 Tbsp. Honey
2 Tsp. Horseradish or more to taste
12 Hard boiled eggs, sliced

Instructions:
Combine cream, honey and horseradish in large bowl. Peel eggs and slice into Å-inch slices using egg slicer. Add eggs to cream mixture and mix gently to incorporate about 1/4 of the yolks into the sauce. Serve as a side dish with baked ham.

Number of Servings: 4

Ingredients:
1 1/2 Lb. New Potatoes (10-12), boiled
1 1/2 Tsp. Kosher salt
1/2 Cup Finely diced red onion
1 10-Oz. Package frozen French style green beans thawed, drained and patted dry
1 Cup Mayonnaise
1/2 Cup Sour cream
1/4 Cup Horseradish
2 Tsp. Lime juice
2 Tbsp. Dry dill weed
1/2 Tsp. Ground black pepper
1 1/2 Lb. Poached or grilled salmon fillets

Instructions:
Slice new potatoes and place them in a large bowl. Toss them with the salt, red onion and green beans. In a separate medium bowl, stir together mayonnaise, sour cream, horseradish, lime juice and dill weed. Mix this into the potato mixture. Break up the salmon fillets into bite size pieces and toss with the mixture in the large bowl. Serve this recipe plated individually on a bed of baby greens.

Number of Servings: 6

Ingredients:
1/2 Cup Finely diced red bell pepper
1/2 Cup Finely diced onion
2 Tbsp. Prepared horseradish
1 Cup Plain yogurt
2 Cups All-purpose baking mix (such as Bisquik)
1/4 Tsp. White pepper

Instructions:
Preheat oven to 400ºF. Coat 12 muffin cups with non-stick cooking spray. Thoroughly mix all ingredients together in a large bowl. Divide the muffin batter among the 12 muffin cups. Bake for 30 to 35 minutes, until golden brown. Let stand 5 minutes before serving.

Number of Servings: 2-4

Ingredients:
3 Medium Beets
3 Tbsp. Sour cream or yogurt
2-3 Tbsp. Prepared horseradish
1/4 Cup Chopped Dulse* sea vegetable
1/4 Tsp. Honey
Dash pepper

Instructions:
Cook beets in boiling water with skins on 15 to 20 minutes. Remove and peel beets, then cut into strips or small cubes (should yield about 2 Cups). Blend the remaining ingredients in a bowl. Add beets, mix and chill. Hint: To peel boiled beets, hold under cold water and rub peel off by hand.
Comments: *Dulse sea vegetable = a hand harvested “seaweed” from Maine or Canada with a soft, chewy texture, distinctive taste and a rich red color.

Number of Servings: 4

Ingredients:
1 Cup Tomato ketchup
1 Tbsp. Horseradish
1 Tbsp. Worcestershire sauce
2 Tsp. Tabasco sauce
1 Lb. Shrimp

Instructions:
Add ketchup, horseradish, Worcestershire sauce and Tabasco sauce with 4 quarts of water and bring to a boil. Lower to a simmer and add shrimp. Add 2 Tbsp. of salt, cayenne pepper and 1/4 Tsp. of garlic powder for seasoning. Simmer for 15 minutes. Garnish with cilantro and diced avocados.

Number of Servings: 4-5

Ingredients:
1 3 oz. package raspberry gelatin.
2 cups tomato juice
1 T. prepared horseradish
1 small ripe avocado

Instructions:
Instructions: Dissolve raspberry gelatin in hot tomato juice. Mix in 1 tablespoon prepared horseradish. Place a little in the bottom of a small mold, chill until sticky firm. On this place slices of avocado and the balance of the gelatin mixture. Chill until firm and unmold.

Number of Servings: 4

Ingredients:
3 Cups V-8 juice
2 Tbsp. Grated horseradish
1/2 Tsp. Lemon zest
To serve: 4 cupped lettuce leaves, 4 green onion fans, long strands of lemon zest, 2 Tbsp. sesame seed

Instructions:
In a covered plastic container, mix the V-8, horseradish and lemon rind. Cover. Freeze until slushy, beat to blend well, cover and freeze until completely frozen. To serve: Place a lettuce leaf cup in a champagne glass, add a medium-sized scoop of the sorbet, add a green onion fan and some lemon zest as a garnish and sprinkle the sorbet with sesame seed. Serve immediately.

Number of Servings: 2 cups (enough for 8 sandwiches)

Ingredients:
2 C. Mayonnaise
1 Tbs. Lemon juice
2 Tsp. Red wine vinegar
2 Tsp. Horseradish
2 Tsp. Prepared mustard
2 Tsp. Worcestershire sauce
1/2 Tsp. Salt
1/4 Tsp. Crushed red pepper
1/2 Tsp. Ground black pepper
1/4 Tsp. Dried basil
1/4 Tsp. Dried thyme
1/4 Tsp. Dehydrated onion
1/4 Tsp. Dehydrated garlic

Instructions:
In a small bowl, combine all ingredients. Whisk until smooth. Let stand for 30 minutes. Whisk again to blend. Refrigerate until serving. Spread on split French bread loaves and fill with any variety of Po’ Boy ingredients.
Cover with roll top and secure with toothpicks. Serve immediately.

Number of Servings: 6

Ingredients:
1 (18 oz.) Can Crushed pineapple
1/3 C. Horseradish
1/2 C.Honey
2 Tbls. Chopped red pepper or pimiento
4 C. Cut carrots or beets, cooked and drained
1/4 C. Toasted sliced almonds, optional

Instructions:
Combine pineapple, horseradish and honey; bring to a boil and simmer 10 minutes. Add red pepper and hot cooked carrots. Stir to mix, heating if necessary. Sprinkle with almonds.

Number of Servings: 4

Ingredients:
1 cup catsup
1 tablespoon Horseradish (or more to taste)
3 tablespoons beer
1 tablespoon fresh lemon juice

Instructions:
In a bowl add catsup and horseradish, mix well.
Add lemon, mix
Add beer

Number of Servings: 3 cups

Ingredients:
1 12-Oz. Bag Cranberries, picked over and washed
2 Firm-ripe Pears, peeled and cut up
1/2 Cup plus 2 Tbsp. Firmly packed light brown sugar
5 Tbsp. Peeled, finely grated prepared horseradish or drained bottled horseradish
2 Tbsp. Red wine vinegar
Salt and freshly ground black pepper

Instructions:
In a food processor, combine cranberries, pears and brown sugar. Pulse until ingredients are chopped coarsely, but thoroughly. Transfer mixture to a bowl and stir in horseradish, vinegar and salt and freshly ground pepper to taste. Cover and chill thoroughly in the refrigerator. Serve with roasted poultry or pork. Keeps well, covered and chilled, for 2 weeks.

Number of Servings: 6-8

Ingredients:
1 small box lime Jello (sugar-free is okay)
1 Med. can crushed pineapple, drain and reserve juice
1 C. small curd cottage cheese
½ C. mayonnaise or salad dressing
2 tsp. horseradish

Instructions:
Dissolve Jello in 1 C. boiling water. Measure reserved pineapple juice and add cold water to equal 2/3 C. Stir into hot Jello mixture, set in refrigerator until thickened. Add mayonnaise and horseradish, beat with mixer on medium speed until fluffy. Fold in drained pineapple and cottage cheese. Place in mold (sprayed lightly with oil for easy removal). Refrigerate until firm. Chopped nuts, walnuts or pecans may also be added during last step.

Number of Servings: 8-10

Ingredients:
12 Hard boiled eggs
1/2 to 3/4 Cup Mayonnaise
1 Tsp. Prepared yellow mustard
2 to 4 Tbsp. Horseradish
Salt to taste
Pepper to taste
Paprika

Instructions:
Halve eggs and remove yolks to bowl. Mash yolks and then add all ingredients except paprika and blend well. Fill whites with yolk mixture and top with paprika to your liking. Chill.

Number of Servings: 6

Ingredients:
2 (10-3/4 oz.) cans tomato purée
1 ¾ C. brown sugar
3 Tbsp. horseradish
2 sticks unsalted butter
5 C. bread cubes (any kind)

Instructions:
Combine tomato purée and sugar in a medium saucepan. Bring to a boil; boil 4 – 5 minutes. Meantime, melt butter in the microwave or on top of the stove. Stir in horseradish. Set aside. Spread bread cubes in the bottom of a medium casserole with cover. Pour butter mixture over cubes. Pour boiling tomato purée over that. Cover and bake in 350º oven for 45 minutes.

Number of Servings: 4

Ingredients:
1 Tbsp. cream-style horseradish
¼ C. sour cream
6-oz. drained tuna canned in water
2 Tbsp. chopped scallions
4 fresh tomatoes
¼ tsp. each oregano, thyme and garlic salt

Instructions:
Mix horseradish, sour cream and seasonings thoroughly. Combine tuna, scallions and sour cream mixture in a large bowl. Refrigerate, covered, for a minimum of 1 hour. To serve, slice up four tomatoes and lay out on serving dish or in four individual salad bowls. Spoon tuna over the tomatoes and serve.

Number of Servings: 8

Ingredients:
2 C. mayonnaise
½ chopped red onion
1 Tbsp. dill weed
1 Tbsp. horseradish
1 tsp. crushed garlic

Instructions:
Mix all ingredients and serve with fried, baked or grilled fish. Best if prepared ahead of time to let the flavors all come together.

Number of Servings: 4

Ingredients:
1 Can Sliced beets
1 Cup Sour cream
3 Tbsp. Horseradish
1/2 Head Shredded cabbage
Bacon bits

Instructions:
Drain canned beets, mix sour cream and horseradish together with beets, set aside. Divide cabbage in fourths and place on four salad plates. Mound Å of beet mixture onto each bed of cabbage. Garnish with bacon bits.

Number of Servings: 12

Ingredients:
4 Tbsp. butter
1 clove garlic, crushed
2 ½ Lb. potatoes (8 medium), peeled and sliced very thin
2 apples, peeled, cored, quartered and sliced very thin
5 oz. Gruyere (or Swiss) cheese, grated
6 Tbsp. prepared horseradish
Salt and fresh ground white pepper, as needed
1 ½ C. milk
1 C. heavy cream
2 eggs

Instructions:
Butter a 9 X 12 inch baking pan. Rub the pan with garlic clove; discard clove. Layer the potatoes, apples, cheese and horseradish in that order, seasoning with salt and pepper. Repeat, finishing last layer with grated cheese. Combine milk and cream in saucepan; bring to simmer. Remove from heat and add egg yolks. Pour mixture over layered potatoes in pan. Bake at 375ºF until cooked through, about 50 minutes. Finish under the broiler until top is golden brown.

Number of Servings: 12 (Makes 1 ½ Cups)

Ingredients:
2/3 Cup Oil
1/3 Cup Cider vinegar
1/2 Cup Ketchup
1 to 3 Tsp. (to one’s personal taste) Creamy horseradish
2 Tbsp. Sugar (or artificial sweetener equivalent)
1/2 Tsp. Salt
1/4 Tsp. Pepper

Instructions:
Combine ingredients in jar. Cover; shake until sugar dissolves. Shake again before serving.

Number of Servings: 4-6

Ingredients:
4 Medium Beets, trimmed and well scrubbed
4 Medium Carrots, grated
¾ Cup Bottled red wine vinegar and oil salad dressing
1/3 Cup Prepared horseradish
1 tsp. Granulated sugar, optional
Freshly ground pepper and salt to taste (salt is optional)
½ Tsp. Caraway seeds, optional
1 Tsp. Ground cumin, optional
1 Tsp. Onion powder
1/3 Cup Golden raisins

Instructions:
Peel beets only if the skin is very thick; young beets need no peeling. Grate FINELY in food processor or on a box grater. Remove to a large bowl. Grate carrots. Add to beets. Mix in raisins. Combine red wine vinegar dressing, horseradish, optional sugar and spices. Fold into salad. Let stand 30 minutes if time allows. Serve at room temperature or slightly chilled.

Number of Servings: 4

Ingredients:
½ tsp. salt
1/8 tsp. cracked black pepper
¼ C. lemon juice
¾ C. olive oil
1 tsp. prepared spicy mustard
1 Tbsp. prepared horseradish
½ C. toasted nuts (walnuts, pecans or pine)
6 C. mixed tossed greens

Instructions:
In a medium sized mixing bowl, blend all ingredients except for greens, with a wire whisk until well incorporated. Place the greens in a large salad bowl, toss with dressing, then top with toasted nuts.

Number of Servings: 4-6

Ingredients:
1 bunch asparagus, ends cut off and cut into bite-size
1 crown of broccoli, cut
1 yellow squash, diced
1 red bell pepper, diced
1 box button mushrooms, sliced
1 tsp. garlic powder
1 dash rosemary
1 dash basil
1 C. plain yogurt
4 tsp. cream-styled horseradish
1 dash cayenne pepper

Instructions:
Place vegetables in baking pan and season with garlic powder, rosemary and basil. Bake vegetables at 350ºF for about 30 minutes until just tender and slightly roasted. Place in serving dish. In a separate bowl, mix yogurt with horseradish and cayenne pepper until evenly blended. Dollop this mixture over the vegetables and serve.

Number of Servings: 6-9

Ingredients:
3 tsp. horseradish
1/2 tsp. dry mustard
3 Tbsp. ketchup
1/4 tsp. garlic salt
Mayonnaise

Instructions:
Mix first 4 ingredients together in bowl. Add mayonnaise to desired smoothness. If some in the family like it hot, mix tabasco sauce in their portions. Dip roast beef bites in sauce and enjoy. This recipe is fast and so easy to prepare.

Number of Servings: 4

Ingredients:
1/2 Cup Prepared horseradish sauce
2/3 Cup Bottled red wine vinaigrette
1 1/4 Lb. Beef flank steak, cut into 1/8-inch strips
Salt and pepper to taste
4 Cups Romaine lettuce, broken bite-size
1 1/2 Cups Red and yellow bell pepper strips, onion and celery slices, cut bite-size

Instructions:
In a bowl, whisk together the horseradish and vinaigrette. Reserve half, and pour remaining half into a self-sealing plastic bag. Add steak strips and turn to coat well. Seal bag, place in pan to avoid leaks and refrigerate for at least 2 hours or up to 6 hours. When ready to serve, remove beef from marinade, discard all but 1 Tbsp., and drain to remove excess liquid. Bring a wok (or large heavy frying pan) to almost smoking on high heat; add oil and heat. Stir-fry beef strips until browned, 3-4 minutes. Salt and pepper to taste. In a bowl, toss together vegetables, romaine and reserved dressing to coat well. Spoon onto serving plates, and top with hot beef strips, dividing evenly. Serve at once.
Comments: Substitute your favorite fresh vegetables. For even faster preparation, cut leftover beef, cooked rare, into strips and omit marinating and stir-frying.

Number of Servings: 6

Ingredients:
2 C. Macaroni (dry)
¾ C. Mayonnaise or salad dressing
¼ C. Pickle relish
2 Tbsp. Horseradish
1 Tbsp. Sugar

Instructions:
Cook macaroni according to package directions. Drain and cool while preparing dressing. Mix mayonnaise, relish, horseradish and sugar in a large mixing bowl. Add drained macaroni and chill at least 3 hours before serving. Add a pinch of shredded cheese on top before serving.

Number of Servings: 12

Ingredients:
1 Orange
4 Red skin new potatoes
4 White turnips1 Rutabaga
2 Carrots
2 Red beets
24 Pearl onions
4 Oz. Margarine
2 Oz. Sugar
3 Oz. Prepared horseradish
1 Tbs. Fresh dill leaves, chopped
Salt to taste and fresh ground white pepper

Instructions:
Remove zest from orange, cut zest into thin strips and blanch in boiling water. Squeeze the juice from the orange and reserve for later use. Tourné (or cut into very large dice) potatoes, turnips, rutabaga, and beets. Cook all vegetables by boiling separately in salted water. When tender, cool in cold water. At time of service, heat margarine in large teflon sauté pan; add vegetables, except beets which should be heated separately and added at the end. When vegetables are lightly browned, add sugar, sauté another 3 minutes. Add horseradish, orange juice, dill, orange zest, salt and pepper. Serve with hearty roasted meat entrée.

Number of Servings: 4

Try this hot and spicy mustard recipe, as well as other horseradish recipes for hot and spicy mustard, including Orange Horseradish Mustard and Holiday Glaze.

Ingredients:
1 Tbsp. prepared horseradish
1 Tbsp. pickle relish
1 Tbsp. mustard
1 Tbsp. mayonnaise

Instructions:
Mix the four ingredients well in a medium dish. Serve with juicy grilled hot dogs and toasted buns.

Number of Servings: 3 Cups

Ingredients:
1 Small Box Velveeta cheese
1/2 Cup Can milk
1 Tsp. Sugar
2 Tsp. Hot horseradish
1 Tsp. Instant minced onion

Instructions:
Cube Velveeta cheese. Add rest of ingredients. Using a microwave safe dish, start melting ingredients at 2 minutes on high. Stir and continue melting and stirring until you have a nice creamy sauce. Takes about 5 minutes total. Use this sauce on vegetables – I serve it as a side dish for potatoes as a gravy – wonderful on meats.

Number of Servings: 4

Ingredients:
2 Cans Cream of mushroom soup (standard 10.75 Oz. size)
1 Cup Milk
1 Cup Water
1 Cup Mushrooms – fresh or canned, drained
1 Cup Cooked chicken, shredded
3 Tbsp. Prepared horseradish

Instructions:
Sauté fresh mushrooms in saucepan (or drain canned mushrooms). Add soup, water, milk, chicken and horseradish. Heat, stirring often. We also toss in 1/2 cup of diced onion.

Number of Servings: 10

Ingredients:
2 3-Oz. Packages Lime jello
2 Cups Boiling water
20 Oz. Can Pineapple tidbits w/juice
14 Oz. Can Sweetened condensed milk
1 1/2 Cups Cottage cheese
1 Cup Real mayonnaise
5 Tbsp. Horseradish

Instructions:
Dissolve jello in boiling water. Add 4 ice cubes to cool. Add pineapple tidbits with juice. Fold in condensed milk, cottage cheese, mayonnaise and horseradish. Pour into 8×8 dish or your favorite jello mold.

Number of Servings: 8

Ingredients:
5 Lb. Bag Potatoes
1 Cup Milk
1/2 Stick Butter
24 Oz. Sour cream
6 Oz. Gouda or cheddar cheese
1 1/2 Tsp. Garlic
1 Tbsp. Horseradish (grated)
Salt and pepper to taste

Instructions:
Wash and peel potatoes leaving a little skin for texture and flavor. Cut them into 1-inch or so pieces. Cover with water and boil on high heat about 20 minutes or until they fall off fork. Drain and add remaining ingredients, mash with potato masher until mostly smooth but not completely. Serve.

Number of Servings: 1 1/2 Cups

Ingredients:
Pan stock from roast meat
2 Tsp. Flour
1 Tsp. Salt
1/2 Cup Prepared horseradish
1 Cup Cream or milk
2 Egg yolks, beaten

Instructions:
Leave 2 Tbsp. pan stock in pan and blend with flour and salt. Add horseradish and cream or milk; cook until thickened, stirring constantly. Pour a small amount of the hot gravy into yolk, stirring constantly. Pour back into gravy and cook about 1 minute longer.

Number of Servings: 10

Ingredients:
4 (15-oz.) cans julienne beets
¾ C. red wine vinegar
¼ C. sugar
2 ½ Tbsp. horseradish

Instructions:
Drain beets. Combine all ingredients in a medium mixing bowl. Chill for at least 2 hours before serving. This dish can be made a day ahead.

Number of Servings: 4-6

Ingredients:
6-8 cooked carrots, cut lengthwise
1/4c. water from cooked carrots
2T. minced onion
2T. Horseradish
1/2c. mayonnaise
1/2t. salt
1/4t. pepper
1/4c. fine bread crumbs
1T. butter
Parsley for garnish (optional)

Instructions:
Spread carrots in a shallow baking dish. In a medium bowl, mix water, onion, Horseradish, mayonnaise, salt and pepper. Pour over the top of the carrots. In a small bowl, mix bread crumbs, butter and paprika. Sprinkle topping mixture over carrots. Bake at 375 for 15-20 mins. Garnish with parsley, if desired.

Number of Servings: 6

Ingredients:
1 Tbsp. Vinegar
1 Tsp. Salt
1/2 Tsp. Sugar
4 Tbsp. Water
4 Cups Thinly sliced cabbage
1/2 Cup Mayonnaise
2 Tbsp. Horseradish
4 Slices Bacon, cooked crisp and crumbled

Instructions:
In a small saucepan, bring vinegar, salt, sugar and water to a boil; pour over cabbage. Cover and marinate for 15 minutes; drain. Add mayonnaise mixed with the horseradish; mix lightly. Sprinkle with crumbled bacon.

Number of Servings: 4-6

Ingredients:
4 cups shredded green cabbage
2/3 cup rice wine vinegar
1 cup shredded carrots
1/3 cup water
1/2 cup sliced radishes horseradish to taste
1/4 cup chopped onion (jarred is fine)
2 tb sugar
1tsp salt

Instructions:
Combine first 4 ingredients in large bowl prepare dressing (next 5 ingredients)in a separate container. Take 1/3 cup dressing and mix into vegtables.
Prepare 1-3 hours before serving as it can get soggy.

Number of Servings: 8

Ingredients:
4 large ripe avocados
1/4 cup finely chopped red onion
2 tablespoons cream-style horseradish
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon 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. About 1/2 cup
per serving; serves 8.

Number of Servings: 10-12

Ingredients:
1 Loaf (1 Lb.) Unsliced Italian bread
1/3 Cup Butter
1/4 Cup Finely chopped onions
1/4 Cup Horseradish
1/2 Lb. Sliced Bacon, cooked and crumbled

Instructions:
Cut bread in half lengthwise. In a microwave safe bowl, combine butter and onion. Cover and microwave on high for 2-3 minutes, stirring once. Stir in horseradish. Spread over cut side of bottom of bread. Sprinkle with bacon. Replace bread top. Wrap in foil. Bake at 350¼ for 25-30 minutes. Slice and serve warm.

Number of Servings: 6

Ingredients:
1 (8-oz) can crushed pineapple
1/3 C. horseradish
½ C. honey
2 Tbsp. chopped red pepper or pimento
4 C. cut carrots or beets, cooked and drained
1/4 C. toasted sliced almo nds, optional

Instructions:
Combine pineapple, horseradish and honey; bring to a boil and simmer 10 minutes. Add red pepper and hot cooked carrots. Stir to mix, heating if necessary. Sprinkle with almonds.

Number of Servings: 8

Ingredients:
2 Cups Cooked diced chicken
1 1/2 Cups Finely chopped celery
1 Small onion, finely minced
1 1/2 Tbsp. Prepared horseradish
1/2 Cup Mayonnaise
1 Tsp. Mustard

Instructions:
Mix all ingredients thoroughly. If you desire a “wetter” salad, add more mayonnaise. Serve as sandwiches or on a bed of lettuce, garnished with fresh tomatoes.

Number of Servings: 6-8

Ingredients:
1 Head Lettuce prepared for salad
1 Cup Bell pepper, chopped
1/4 Cup Mayonnaise with 1/4 Tsp. Horseradish
1 Cup Crumbled bacon
Shredded mozzarella cheese

Instructions:
Wash and drain lettuce. Tear into bite-size pieces. Chop bell pepper into bite-size pieces and set aside. In a large salad bowl, layer 1/2 lettuce, followed by 1/2 bell pepper. Spread a thin layer of the mayonnaise/horseradish mixture. The next layer should be 1/2 of the bacon pieces. Then add 1/2 of the mozzarella cheese and another layer of the mayonnaise/ horseradish mixture. Repeat the entire sequence using the second halves of the ingredients, but end with the mozzarella cheese. Cover and refrigerate overnight. Serve with garlic crackers.

Number of Servings: 6 to 10 muffins

Ingredients:
1 pks Jiffy Corn Muffin Mix
1 egg
1/3 C milk
1 T horseradish

Instructions:
Preheat oven to 400 degrees.
Blend ingredients. Batter will be slightly lumpy.
Let it rest for 3 or 4 minutes while greasing
muffin pans.
Fill muffin cups 1/2 full.
Bake 15 to 20 minutes until golden.