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bolivar[_2_]

"bolivar" > wrote in message news:...
>
> "notbob" > wrote in message
> ...
>>
>> I gotta whole cupboard and fridge full of condiments, sauces, etc,
>> including oriental. Surprisingly, despite Mom having a doz jars of
>> jelly/preserves at any given time, the only things I'm missing are the
>> apple jelly and pineapple preserves. Jes bought new jar of extra hot
>> horseradish and can of mustard pwdr. I jes never heard of jezebel
>> (the sauce). Definitely a "gotta try".
>>
>> nb
>
> Have you just not been paying attention all these years, or what????
>
>
>
> From: ospam (JLynnOne)
> Newsgroups: rec.food.cooking
> Subject: Jezabell Sauce
> Date: 24 Oct 1998 04:03:28 GMT
>
> This is GREAT served over cream cheese and spread on melba tost. Don't let
> the ingredients scare you, this stuff is really great.
>
> Jezabelle Sauce:
>
> 18 ounces of pineapple preserves
> OR
> 9 ounces of apricot preserves and 9 ounces of orange marmalade
> 18 ounces of apply jelly
> 5 ounces of horseradish
> 1 1/8 ounce of dry mustard
>
> Mix all ingredients well.
> Store in an airtight container in the refrigerator. This will keep for
> months.
> When ready to serve, scoop over balls of cream cheese and garinsh with
> orange
> slice twists. Serve with melba toast.
>
> Boli ( I plead the Flip Wilson defense - "The Devil made me do it!!!")
>
>