The horseradish that I use is pure horseradish. I have used the cream
horseradish, only when a recipe specifically calls for it.
If I can be of further assistance to you, Judy, you may email me off list.
Marilyn
----- Original Message -----
From: "Judy Hansen" <[email protected]>
To: <[email protected]>
Sent: Monday, April 05, 2010 1:09 PM
Subject: Re: [CnD] LIME HORSERADISH MOLD
Oh this one sounds great, too! I think mine did have the cream cheese in
it. But I wonder if the cream style horseradish is what I usually think
of
as horseradish sauce...a mayonnaise type consistency for spreading on
sandwiches. Comes in a plastic or glass jar. Regular horseradish is what
went into the one I used to make.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Marilyn
Sent: Monday, April 05, 2010 1:05 PM
To: [email protected]
Cc: [email protected]
Subject: [CnD] LIME HORSERADISH MOLD
LEMON LIME HORSERADISH MOLD
1 (3 oz.) pkg. lime Jell-O
1 (3 oz.) pkg. lemon Jell-O
3 c. boiling water
1 1/3 c. drained crushed pineapple
1 c. salad dressing
2 tbsp. cream style horseradish
1 (8 oz.) pkg. cream cheese, softened
Maraschino cherries
Dissolve gelatin in boiling water. Chill until slightly thickened, stir in
pineapple.
Gradually add salad dressing and horseradish to softened cream cheese,
mixing until
well blended. Stir in gelatin mixture. Pour into 9 x 9 inch pan - chill
until firm.
Cut into squares - garnish with cherries. 8-10 servings.
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