SC - Re: question on your mustard/ho

[L Herr-Gelatt and J R Gelatt]

Sorry about the mix up. It's EITHER the bottled prepared horseradish OR the
fresh Horseradish WITH the vinegar (and hence the sugar later on, if that's
how you like it). I didn't write it like that, but when it was sent,
somewhere between my server and the list's server, it was re-arranged. I've
noticed this about my posts in general, so I think it has something to do
with the automatic word wrap. Live and Learn!

Aoife


At 10:10 PM 4/24/97 -0500, you wrote:
>Greetings,
>
>Thanks for this horseradish sauce recipe, but I'm not sure of
>something because of how the formatting fell out. Perhaps single
>column ingredient lists might be better on the mail list because
>of people having things set differently, gateways etc.
>
>Anyway, what is the alternative to the prepared horseradish below. Is it
>1/4 cup of malt vinegar or is the malt vinegar a seperate ingredient
>and the 1/4 cup of X got clipped? 
>
>Thanks. I like different mustards and horseradish sauces so this looks
>like a neat thing to try.
>
>Stefan li Rous
>markh at risc.sps.mot.com
>=========================
>
>OK. To the inevitable questions:
>
>1 cup heavy cream
>1 small Jar Prepared Horseradish OR 1/2 cup grated fresh horseradish and 1/4
>cup 
>1/2 tsp dry mustard powder                                     malt vinegar  
>  
>sugar to taste if desired (I don't)
>Salt if desired
>
>
>
>
"Many things we need can wait. The child cannot."
				---Gabriela Mistral, Chilean Poet 1889-1957