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Results 81 - 89 of 89 for horseradish leaves
81. PICKLED BEETS
1. Scrub beets and cut ... 10 minutes. Add horseradish. 6. Pour over beets. ... over eggs. Cover and refrigerate 2-3 days. Serve with the beets.
82. PICKLED PEPPERS
Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 10 to 18 hours in a cool place. Drain, ...
Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let ...
84. PICKLED PEPPERS
Cut two small slits in each pepper. Wear rubber gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let ...
85. HOT PICKLE MIX
Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables, let ...
86. PICKLED PEPPERS
Cut two slits in each pepper. Wear rubber gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand ...
Select any combination of the above vegetables. Wash and cut into uniform size pieces. Leave vegetables raw or cook as suggested. Pack ...
88. SHRIMP LOUIS
Cut out core of lettuce; separate leaves. Cut out any tough ... onion, parsley and horseradish in a medium-sized bowl. Mix ... bread and broiled tomatoes.
Thaw frozen shrimp. Place shrimp ... cone with overlapping leaves of endive. Fasten endive to ... Serves 12. Combine all ingredients and chill.
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