Horseradish Recipes

Horseradish mayonnaise or salad dressing:

Add prepared horseradish to mayonnaise or salad dressing. The amount to add depends upon personal preference. Use as a spread with meat or fish sandwiches.

Horseradish butter:

Blend together 1/4 cup prepared horseradish and 1/2 cup butter or margarine. Use as a spread for canapes. Decorate canapes with sliced stuffed olives, sieved egg yolks, minced chives, or fresh green onion rings.

Horseradish French dressing:

2/3 cup oil, 3 to 4 tablespoons lemon juice or vinegar, 1 teaspoon salt, 1/ 2 teaspoon paprika, 1/4 cup prepared horseradish. Place all ingredients in a jar with a tight lid. Shake vigorously before using.

Zippy sour cream dip:

2 cups dairy sour cream, 1/4 cup prepared horseradish, 2 teaspoons Worcestershire sauce, 1 teaspoon celery seed, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 cup finely chopped stuffed olives. Blend together all ingredients. Chill. Serve with salty crackers--it's especially good with rye crackers.

Horseradish applesauce:

Stir together 1 cup of applesauce and 3 to 4 tablespoons of prepared horseradish. Serve with pork, ham or veal.

Easy shrimp cocktail sauce:

1/2 cup sweet or sour cream (whipped), 1/4 cup prepared horseradish, soft bread crumbs. Fold horseradish into whipped cream. Add enough soft bread crumbs to give the mixture body. Serve immediately. Good with cold meats.


Tomato juice cocktail:

Add 1 1/2 tablespoons of prepared horseradish and 3/4 teaspoon of Worcestershire sauce to one 46-ounce can of chilled tomato juice. Shake and serve. For a 32-ounce can of juice, add 1 tablespoon of prepared horseradish and 1/2 teaspoon of Worcestershire sauce. For a 6-ounce glass of juice, add 1/4 teaspoon of horseradish and a dash of Worcestershire sauce. Horseradish can also be used in a Bloody Mary.

Horseradish and beet relish:

2 cups diced or julienne-style cooked beets, 1/2 cup sugar, 1/3 cup prepared horseradish, 2 tablespoons onion juice, 1/2 cup vinegar. Pour ingredients into a saucepan, lightly toss together, and bring to a boil. Serve hot or cold with meat or fish. If serving this cold, allow ti to chill overnight.

Horseradish jelly:

2 cups sugar, 1 cup white vinegar, 3/4 cup prepared horseradish, 1/2 bottle liquid pectin. Boil sugar and vinegar together for three 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. Pour jelly into hot, sterilized jars. Seal with new two-piece canning lids and proces 5 minutes in enough boiling water to cover the jars by 1 inch. Makes three 6-ounce jars. Serve with gam, cold meats or fish.

Horseradish curls:

Make like carrot curls. Keep them under ice water until ready to serve. These are hot--a treat for true horseradish lovers!

Meats barbecued outdoors:

Simply add prepared horseradish to your favorite barbecue sauce. If you prefer, grill the meat on one side, turn, and place grated horseradish on top. Finish grilling until done.

Pizza:

Season tomato sauce with horseradish before spreading it on the pizza and baking. Adding before baking gives a different flavor and is less pungent than adding after baking.

Horseradish roll-ups:

Blend cream cheese until soft. Add enough prepared horseradish to give cheese a nippy taste. Spread cheese mixture on chipped beef pieces or on very thinly sliced ham. Roll up and place on plate with rolled end down. Chill. Cut into desired size of pieces before serving.

Horseradish is an excellent seasoning to add to:

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