NVDAILY.COM | Reader Recipes

Posted December 11, 2013 | comments Leave a comment

Creamy Horseradish Sauce

1 (16 oz.) Kraft Horseradish sauce
½ bottle (8 oz.) chili sauce
2 T. catsup
4 tsp. Worcestershire sauce
2 tsp. Bottle Thick Meat Sauce

Combine all ingredients, mix thoroughly. Refrigerate and serve as dip for raw vegetables.

Margaret Boucher
Resident, The Southerlands


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