How much do you like horseradish???


How much do you like horseradish?

First of all - horseradish is part of the mustard family. Usually harvested each spring and fall for its white-fleshed roots. Horseradish packs quite a bit of heat - but it’s not until the oils are released during grating that you will find that out! The fumes can knock your socks off!!

The best way around that - buy it already jarred at the supermarket. It comes “cream-style” and “prepared”.
Cream-style usually consists of horseradish, cream, oil and spices while prepared is usually horseradish mixed with vinegar salt and maybe sugar.

Are you brave enough to make your own? WEAR GLOVES and peel away the outer layer using your veggie peeler or paring knife. If you are really brave you can grate it yourself but a food processor will also do the trick. Remember - the finer it is ground - the more intense the flavor.

If using your processor, cut your horseradish into chunks and add a bit of water; pulse to desired consistency and drain off water.

There is so much you can do with horseradish! Here’s a few from my collection:

Homemade Horseradish

1 cup peeled and cubed horseradish root*
¾ cup white vinegar
2 teaspoons sugar
¼ teaspoon salt

Place all ingredients in a blender or food processor and pulse until desired consistency.

*As noted above, if using your processor, add a bit of water, pulse to consistency and drain off water. If you wait a few minutes before you add vinegar, sugar and salt your finished product will be hotter!

Are you watching your salt intake? Adding salt to this will make the meat tough. Try this recipe:

No Salt Prime Rib

1 4- to 6-pound prime rib
Granulated garlic
Thyme leaves
Coarsely ground black pepper

Sprinkle the roast generously with the granulated garlic. Next, coat the roast with the pepper and thyme. Bake at 325 degrees F for 2 ¾ to 3 ¼ hours (depending on the size of the roast) for medium rare.

Serve with horseradish sauce.

Horseradish Sauce

¼ cup plain nonfat yogurt or sour cream
2 tablespoons mayonnaise
2 tablespoons chopped green onions
2 teaspoon prepared horseradish
1 teaspoon lemon juice

Mix all ingredients together. Store in the refrigerator until ready to use.

Here’s an easy horseradish dill pickle recipe:

1 ½ quart jar of dill pickles
1 jar (6 ounces) horseradish, or more if desired
1 ¼ cups sugar
1/3 cup water
2/3 cup white vinegar

Drain the brine from the pickles. Add the horseradish into the jar of pickles. Bring the sugar, water and vinegar to a boil, then pour into pickle jar. Refrigerate for 48 hours, shaking the jar occasionally.

For a nice variation try adding cauliflower, onions, okra, or garlic to the brine.

Here’s another horseradish recipe using beets:

Approximately 5 pounds fresh beets
Approximately 4-5 large horseradish roots
1 tablespoon salt
½-3/4 cup sugar
½- ¾ cup white vinegar

Boil the unpeeled beets until just barely tender. (Avoid overcooking you don’t want them mushy.) Cool. Peel and grate them on the finest part of the grater.

Peel and grate the horseradish roots on the finest part of the grater. Mix with beets, saving and adding any and all juices. Add the salt, then the sugar and vinegar. Add the vinegar slowly, to taste, until you have achieved the balance you like.

Spoon into sterilized jars*. This is ready to eat immediately.

Maybe you would like to enjoy a nice dip while watching your favorite television program:

1 package (8 ounces) cream cheese, softened
2 ½ tablespoons prepared horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
5 slices bacon, cooked and crumbled
½ cup chopped green onions
Dash of hot pepper sauce

Mix the cream cheese, horseradish, mayonnaise, salt and hot pepper sauce together until well blended. Add the bacon and green onions. Refrigerate until ready to use.

This goes well with crackers or veggies and can also be a great spread on toasted French bread.

How about a different type of cocktail sauce - possibly one with avocado?

1 Large Ripe avocado
1/2 Cup Sour cream
1 or 2 Tbsp. Hot horseradish, depending on your taste
1 Tbsp. Mayonnaise
1 Tbsp. Lemon juice
Salt (optional)

Place all ingredients in a bowl and blend until very creamy. Use slightly heated over eggs, shrimp or fish. Use cold as a chip dip, veggie dip or sandwich spread.

The next time you want a ham and cheese sandwich try this:

Melt butter in skillet and as it starts to sizzle a little, place your bread in the skillet. Sourdough, cracked wheat, seven grain - a good hearty-type bread. On the bread layer one slice of ham, one slice cheese (Velveeta is good for this!), 1 t. horseradish, a dab of mustard, another slice of ham and another slice of bread. Reduce heat and let the bread get crunchy and golden brown. Spread some butter on the top slice of bread, flip and continue grilling until cheese is melted and ham is heated through.

We all love hotdogs! And soon it will be hotdog season again. Try this on your doggies:

1 Tbsp. prepared horseradish
1 Tbsp. pickle relish
1 Tbsp. mustard
1 Tbsp. Mayonnaise

Combine, mixing well.

Would you like a nice cheese sauce for meats?

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

Cube cheese; add remaining ingredients. Using a microwavable dish, begin to melt on HIGH for 2 minutes; stir and continue melting and stirring until nice and creamy. You can also do this in the top of a double boiler. Pour over veggies or serve as a side dish for potatoes and gravy and goes very well with meats!

The next time you reach for a box of corn muffin mix - you just may want to do it this way:

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

Follow directions on corn bread box and stir in horseradish and pepper; bake as directed.

You can always bread your own chicken wings or purchase pre-breaded ones from the frozen food section of your grocers.

12 breaded chicken wings
1 C. hot sauce
¼ C. prepared horseradish
½ C. honey mustard salad dressing
1 stick melted butter or margarine

Combine remaining ingredients. You can coat your wings with this and this also makes a good BBQ sauce when grilling.

Looking for a flavorful snack?

2 Tbsp. Prepared creamy-style horseradish
1/3 Cup Maple syrup
1 Tsp. Salt
1 Tsp. Grated lemon peel
1/4 Cup Fresh lemon juice
2 Cups Shelled large walnut halves

Preheat oven to 425ºF. Lightly oil a baking sheet; set aside. In a medium bowl, combine horseradish, syrup, salt, lemon peel and lemon juice; mix well. Add nuts; toss to coat. Place walnuts on prepared baking sheet. Bake for 6 to 8 minutes, turning occasionally, until walnuts are golden brown. Drain on cooling rack. Cool. Store in an airtight container.

Add horseradish to your salsa for a good kick!

3 Cups Finely dice tomatoes, peeled and drained
1 Cup Finely minced onion, can use white, yellow, red or green
1/2 Cup Finely grated carrot
1/4 Cup Finely minced red and yellow bell peppers
1/8 - 1/4 Cup Grated horseradish
5 Cloves Finely minced garlic
1/4 Cup Cider vinegar
1/4 - 1/2 Cup Granulated sugar
1 Tsp. Salt

Mix all ingredients together. Store covered in refrigerator until ready to serve. Will keep for weeks in refrigerator. Can also add other vegetables as they become available in season.

Have you made a turkey lately? Got any leftover for an open-faced sandwich?

Toast some sourdough (or other home style-type bread) by laying them on a baking sheet; spread with horseradish sauce and layer with sliced turkey, tomato slices and a slice of horseradish cheese. Bake at 350* F. until heated through and cheese is nicely melted - 10 to 15 minutes.

Since Mother Nature really has it in for us this spring and it won?t stop snowing - make a nice oven stew!

1 Lb. Chuck or other lean beef, cut into 2" squares
3 Tbls. Flour, seasoned
4 Tbls. Cooking oil
3 Tbls. Prepared horseradish
2 C. Tomatoes, chopped
2 medium Onion, quartered
2 medium Potatoes, peeled and cubed
2 medium Carrots, quartered
1 C. Lightly crushed corn ships (measured after crushing)

Dredge beef in seasoned flour and brown in cooking oil in Dutch oven or large skillet. Add horseradish, tomatoes, onions, potatoes and carrots. Place ½ C. corn chips in a casserole dish, add stew and top with remaining chips. Cover and bake at 350*F. for one hour. Serve with sourdough bread.

Like chicken?

Flatten skinless boneless chicken breasts and season lightly with salt and pepper. For 4 chicken breasts you would need a 12-oz. tub soft cream cheese. To the tub, add 2 T. creamy horseradish and 4 green onions, thinly sliced; mix thoroughly. Evenly divide between breasts and spread over each; roll each breast with cream cheese inside and wrap each roll with a strip of bacon; seal with a toothpick. Bake in preheated 350* F. oven on lightly oiled (or sprayed) baking sheet) until done - 35 - 40 minutes. This goes great served over hot rice!

Grab your crockpot for this one!

Cut up a package of hotdogs, a package of mild sausage and a package of hot sausage and a package of smoked sausage (about 14 - 16 oz. each) and skillet fry just until browned. Transfer to crockpot and add 1 bottle of ketchup (28 oz.) and 1 can (12 oz.) Coca Cola. Add 1 c. chopped onion and 1 c. chopped green or red bell pepper. Stir in 1 T. horseradish and 1 t. vinegar and a sprinkle of brown sugar. Cook on LOW for 2 hours.

How about a ?ham?burger?

Combine some mayo with horseradish (to taste of course!) and spread on one half of a burger bun. Top with some chipped ham and a slice of cheese. On the other half of the bun, place mustard and pickle relish. Place crown of bun on top and wrap in foil. Bake in 300* F. oven for 20 minutes to heat through and melt cheese.

Use up some leftover cooked chicken and ground ham for this taste bud pleaser!

3/4 Cup Ground ham
3/4 Cup Cut-up cooked chicken
1/2 Cup Chopped celery (go light)
1/3 Cup Mayonnaise
1/16 Tsp. Salt
2 Tbsp. Horseradish
1 Tsp. Lemon juice

Spread on half hard rolls, or split French bread. Bake 450? 10 minutes.