Recipe#764

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

1 qt. French dressing
2 qt. salad dressing
2 cups (1 lb 5 oz) horseradish, prepared
1 cup (8 oz) vinegar
1 3/4 cups (12 oz) sugar, granulated

INSTRUCTIONS

Combine all ingredients. Blend well. Refrigerate 1 to 2 hours before serving.

NOTE: See recipe for French Dressing.