Hot Tomato Juice Cocktail
Horseradish Mold
Oven Horseradish Bread
Horseradish Spread On Pumpernickel Bread
Horseradish Sauce
Salmon With A Horseradish Crust
Carrots Ala Horseradish
Horseradish Jelly

Hot Tomato Juice Cocktail

3 cup tomato juice
2 Tbsp. sugar
1/2 tsp. salt
1 clove garlic, crushed
1 Tbsp. Worcestershire sauce
2 dashes bottled hot sauce
Approximately 1/3 cup dill pickle juice
1/2 cup whipping cream
Horseradish sauce to taste

Bring all ingredients but cream and horseradish sauce to boil. Mix
together cream and horseradish sauce. Serve hot garnished with a dollop of
the cream mixture.



Horseradish Mold

1 (3 oz.) lemon Jello
1 1/4 cup boiling water
5 oz. jar red horseradish
1 cup Dream Whip

Mix Jello and water. Add horseradish (contains beets) juice and all. Let
partially set. Fold in Cool Whip. Pour into mold. Let set. Serves 6.



Oven Horseradish Bread

1/2 cup sour cream
1 bacon and horseradish dip
1 beaten egg
1/4 tsp. salt
1/2 cup milk
2 cup biscuit mix
2 Tbsp. sliced green onions with tops

In mixing bowl, combine sour cream, dip, egg, salt. Mix until well
blended. Remove 1/3 cup of mixture. Set aside. Stir milk into remaining
mixture. Add biscuit mix and green onions. Stir until well blended.
Turn into a greased 8x4x2 inch loaf pan. Spread remaining sour cream
mixture evenly over batter. Bake in 350 degree oven 45 to 50 minutes. Cool
10 minutes before removing from pan. Serve warm. 1 loaf.



Horseradish Spread On Pumpernickel Bread

2 (8 oz.) pkg. Philadelphia cream
cheese
1/4 cup or to taste horseradish
1 tsp. Worcestershire sauce
2 pkg. dried beef "chopped in small
pieces"
Olives "pitted", cut in half

Mix ingredients together and serve on small sliced pumpernickel bread or
crackers.



Horseradish Sauce

1 (8 oz.) pkg. cream cheese, softened
2 Tbsp. prepared horseradish
1 tsp. sugar
1 tsp. dried mustard
1 Tbsp. vinegar
Milk to thin

Mix all ingredients. If too stiff, add milk to sauce consistency.



Salmon With A Horseradish Crust

3 Tbsp. prepared horseradish
3 Tbsp. mayonnaise
2 Tbsp. dry bread crumbs
Salt and pepper
4 salmon steaks, about 1 inch thick

Heat the oven to 425 degrees. Drain the horseradish and combine it with
the mayonnaise. Season the bread crumbs with 1/2 teaspoon salt and 1/4
teaspoon pepper. Pat the salmon steaks dry with paper towels and put them
on a rack in a shallow pan. Coat the tops of the steaks with the
mayonnaise
mixture and sprinkle the bread crumbs on top. Bake in the hot oven until
the fish is almost done, about 20 minutes. Remove from oven and heat the
broiler. Broil the salmon steaks until the crust is browned, 2 to 3
minutes. 4 servings.



Carrots Ala Horseradish

8 carrots, cut in half both ways

Cook and layer in casserole. Mix and pour over carrots: 1 Tbsp. onion,
cut fine 2 Tbsp. horseradish 1/2 cup mayonnaise 1/2 tsp. salt 1/4 tsp.
pepper
1 tsp. paprika
Topping:
1/4 cup bread crumbs
1 Tbsp. butter

Horseradish Jelly
2 cup sugar
1 cup white vinegar
1 cup freshly grated horseradish,
drained
1/2 bottle fruit pectin

Boil sugar and vinegar together for 3 minutes. Add the horseradish and
bring back to boiling. Add pectin and stir constantly until the mixture
reaches a rolling boil. Boil for 1/2 minute. Remove from heat and cool for
several minutes. Skim and pack in sterilized jars. For color, a few strips
of pimento may be added just as the jelly is removed from the heat. Makes
about 3 (6 ounce) jelly glasses of jelly. Excellent for cold roast beef or
seafood.
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