This is for Sue IL. You could substitute
spicy mustard for the horseradish in
this recipe. You may nee to experiment a
little to recreate the taste that you
had at the restaurant, where you
recently ate. I hope this helps.
Robbie IN
Zingy Coleslaw with Horseradish
2 lg. onions
1 lg. head cabbage, washed
1 lb. carrots
1 1/2 c. Miracle Whip or mayonnaise
2 tbsp. sugar
1 tsp. nutmeg
1 tsp. pepper
2 tbsp. horseradish
Grate the cabbage, carrots, and onions
together. Mix the nutmeg and sugar,
pepper and horseradish into the
mayonnaise, blending well. Add to the
cabbage. Mix well and refrigerate.
Robbie IN
1 1/2 cups blanched pecan halves, walnut
halves or cashews
1/2 cup granulated sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
Line a baking sheet with foil. Butter
the foil, and set aside.
In a heavy 8-inch skillet, combine nuts,
sugar, and butter.
Cook over medium heat, stirring
constantly, for 9 minutes or until sugar
melts and turns a rich brown color.
Don’t let it splatter on you; it would
cause a bad burn.
Remove from heat. Immediately stir in
vanilla extract.
Spread mixture onto the prepared baking
sheet.
Cool completely.Break into small clusters.
Store tightly covered.
