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| This recipe came from a lady who was a long-time friend of our best friends on Maui, Tom and Jerry Thompkins. |
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| 1 can |
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Apple jelly (8 ounce jar) |
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| 1 can |
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Peach, apricot or pineapple preserves (8 ounce jar) |
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| 2½ tsp |
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Horseradish sauce |
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| 1 Tbs |
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Dry mustard |
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White pepper |
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| 1 |
Heat the preserves and jelly together gently until liquid. |
| 2 |
Add the horseradish, mustard and pepper gradually. |
| 3 |
Serve over a block of cream cheese, or with ham, etc. |
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| Cooking Tips |
| Keeps forever in the refrigerator! |
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