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WALDINE VAN GEFFEN
VGHC42A-----
1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar -- packed
2 Eggs
2 tb Flour
2 tb Prepared French's yellow --
Mustard
1/2 c Jack Daniel's whiskey
1 Bottle Kraft's horseradish
-(9 ounces) cream sauce
Put honey, vinegar, sugar, eggs and flour into blender a few seconds
to blend at high speed until smooth. Transfer to a 2-quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from
sticking to bottom of pan. It will thicken just as it comes to a
boil. Quickly add mustard and whiskey. Continue to cook and stir
briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat
well. Cool completely. Bottle and cap tightly. Can store refrigerated
6-8 weeks. Freezes for months. Recipe can be halved. Source: Gloria
Pitzer.
Recipe By :
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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