eserve 3/4 cup for horseradish sauce; cool.
For horseradish sauce; make a roux by
b>for 6 to 7 minutes, or until the sauce is thickened.
For
n high heat. Cook beef for 6 mins, turning, until browned
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
Mix the meats together very well.
Mix egg, milk and cracker crumbs together; add to meat mixture and blend thoroughly.
Place mixture in a bread pan and bake at 350F for 45 to 60 minutes.
For the sauce: Place horseradish in a small saucepan.
Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth stirring constantly.
Remove from heat, pour over egg yolk, stirring constantly and return to saucepan; cook for 30 seconds.
Serve at once.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Sauce #1 -- Mix the sour cream, fresh grated horseradish, shallot, worcestershire, lemon juice
eef slices.
Pass around Horseradish Sauce to spoon over beef.
For the roast: Combine seasonings and rub mixture over roast.
Cover and cook on low for 8-10 hours in a slow cooker.
Remove meat and let it rest for 15 minutes.
Cut diagonally across the grain into thin slices.
Serve with horseradish sauce.
While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
Cover and chill.
epper.
Roast the meat for 45 minutes.
Without removing
br>Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken
Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and
Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
Stir mayonnaise and mustard together and spread half of the mixture over the fish.
Broil 6 inches from heat for 6 or 7 minutes.
Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
Garnish with parsley and serve with Horseradish Sauce.
For sauce, beat whipping cream at high speed of electric mixer until foamy.
Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.
onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in
Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
MEAT:.
Place roast in slow cooker and add the remaining \"MEAT\" ingredients over top.
Cover and cook on low for 10 to 12 hours.
About an hour before meat is done, remove bay leaf and shred meat with a fork.
HORSERADISH SAUCE:.
Mix everything together. Refrigerate until ready to use.
TO SERVE:.
Spread a little horseradish sauce on both sides of the toasted rolls.
Add some meat, top with some veggies and then a piece of provolone.
Place under the broiler for a few seconds until cheese is melted.
TOMATO ASPIC:.
Dissolve the gelatin in the boiling water.
Stir in the tomatoes, breaking up large pieces with a fork.
Add the Tabasco sauce to your own taste and mix thoroughly.
Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
HORSERADISH SAUCE.
Combine all of the ingredients and chill for about an hour or so.
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
arge roasting pan.
Bake for 10 minutes.
Decrease oven
n plastic wrap and refrigerate for 48 hours.
Remove marinated