Jelled Horseradish Relish Recipe

From Dorothy McNett's Recipe Book.

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Jelled Horseradish Relish

From Dorothy McNett's recipes at www.dorothymcnett.com. Sometimes you just have to make the Jello! Serve with meat, chicken, or fish. It's festive and very tasty with ham and roast beef due to the horseradish. I make a newer version so that I am not using artificial lemon flavored / colored Jello...

OLD VERSION:
1 package lemon flavored Jello
1 cup water
3/4 cup cold water
2 tablespoons vinegar
1/4 cup diced red pepper or pimento
1/2 green pepper, cut fine
1/2 cup horseradish
rings of yellow, green or red pepper, for serving

NEW VERSION:
2 envelopes unflavored gelatine
1 cup cold water
1 cup hot water
zest and juice of 1 large lemon
2 tablespoons white vinegar
1/2 red bell pepper, diced
1/2 green bell pepper. diced
1/4 - 1/2 cup creamed horseradish

Old Version: Combine the contents of the lemon Jello with 1 cup water in batter bowl. Microwave on high for 3 minutes. Stir to dissolve. Add the cold water, vinegar, pimiento, green pepper, and horseradish. Pour into a glass bowl or a mold. Chill several hours or until firm. Invert onto platter and cut into slices. Serve with pepper rings as a relish. Or, simply serve it in the bowl to spoon out onto the sweet pepper rings.

New Version: In glass bowl, combine gelatine and cold water. In glass measuring cup, heat the remaining cup of water 1 minute in microwave. Stir into the gelatine, along with the lemon zest and juice and vinegar, diced peppers, and horseradish. Pour into mold, or leave in the bowl. Chill several hours or until firm. Invert onto platter. Serve with crisp crackers, and red and green sweet bell pepper rings, etc.

Recipe created 1997-07-29.

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