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Horseradish - Alice Kuhar's Recipes

1 piece horseradish root, whole or half
2 tablespoon water
2 tablespoons white vinegar
1/4 teaspoon salt
Pinch of sugar
Wash and scrape the root, remove any discolored spots. Grate horseradish either fine or coarse on a grater or in a food processor. (Doing this in a processor is much easier, as grating by hand will make your eyes water.) When finished, mix horseradish with water, vinegar, salt and sugar. Mix thoroughly. Spoon mixture into cleans glass jars, then fill to the top with water. Tighten the cap and keep refrigerated when not in use. If it becomes too strong, just add more water.

2-3 medium beets
1 cup grated horseradish
1/2 cup vinegar & water
salt and pepper to taste
Beets for this sauce are best when baked in their skins and peeled while hot. If boiled, they should be steamed in about 1 /2 cup water in a tightly covered saucepan, and the cooing liquid should be used instead of the water with the vinegar called for in the recipe. Slice the cooked, peeled beets thin, cut into strips, and combine with horseradish and seasoning. Add enough liquid to make a medium heavy (not runny) sauce. Store, tightly covered, in refrigerator and use as required. Use with boiled beef and other meats.

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