Hi Jessy, that meatloaf recipe looks good, thanks! I find horseradish lasts for a long time in the fridge, no need to throw it out. I use it on sandwiches, add some to mashed potatoes, especially if serving with beef. I have mixed it with jams to baste on meats along with some other seasonings. It's good added to some dips.

Shelley

Horse radish looses a lot of the "hot" in a few weeks, but still keeps the horseradish flavor..
I use a little in blue cheese salad dressing....and on roast beef and on a ham sandwich....
I pretty well use up a jar in a couple of months.
Linda C

Can you freeze it? that's my answer to everything..LOL But then I have to REMEMBER that it's in there! LOL

Here's some ideas..I'm just googlin..cuz I don't like Horseradish..
Mashed Potatoes
Horseradish Recipes

You can freeze it. I grate my own horseradish, add the vinegar, put it in small containers and stuff it in the freezer. It stays just as hot as always.

You can also boiling water bath can it, but I haven't tried that method, so can't personally speak to how well it works. You probably wouldn't want to do that with a commercial product anyway. It's already been processed once.

Carol

I make my own cocktail sauce for shrimp. Catsup, horseradish and celery...whizzed in the FP.

Forgot about that....I make my own too....catsup, lemon juice worchestershire and horseradish...
Might have to buy some shrimp to go with all that new horseradish!
Linda C

I use horseradish for sour beef, a favorite here in Baltimore.

I made cranberry Jezebel and it was a hit at dinner today and will probably become a tradition. People who don't usually eat cranberry sauce took seconds of the Jezebel. Very good.

Thanks to LindaC's recipe for Jezebel, the cranberry sauce got rave reviews at our dinner today. DH uses horseradish in his deviled eggs & we always mix ketchup into HR for shrimp sauce, & of course, served with roast beef. Don't think I ever remember throwing any away - we like it too much for it to stay around!

Make yourself a Bloody Mary!!

Hey Jessy, I find that it keeps beyond two months, ignore the date. It may be less potent, but I've kept it for six months with no problem.
I noticed on the WFD thread that Annie & Elery made a pizza that had horseradish. Or you can always get a big jar of gefilte fish... !

Hey Terri I'm trying to NOT freeze stuff. Otherwise I'll have to start a 12 step program. But I'm with you in horseradish - the 'seldome used' category!

Momj47, I'll take that Sour Beef recipe, please.

Ellen, I can't believe Annie made pizza. Now I gotta go see if she LIKED it. I know she tried it. Yeah, gefilte fish...

I know it will last for months but its not one of my standard condiments and its taking up room better served by something else!

I often make a cream cheese-horseradish spread for a snack.

Soften a block of cream cheese (can be low fat) and cream with about 2 Tbs. of blue cheese, 1 Tbs. of horseradish and 1 tsp. Worcestershire sauce. Add finely chopped dried beef or crumbled bacon. Serve on crackers. We like it on garlic melba toast rounds.

All ingredient amounts are approximate. Taste as you go.

Jessyf, I saw your request, but I was at work yesterday when I posted. I'm going to try and find it today and post it. I recall making it frequently, when I had a family with 3 kids and a husband, but the kids are grown and the husband is now an ex, so I have to go hunting for the recipe.

I remember making it once with some fresh horseradish, and while grating it, I took a sniff - OMG - I think my eyes watered for a week.

Here's the recipe. It's not actually sour beef (Sauerbraten), but it's what my kids called it.

Boeuf Bouilli  Boiled Beef
A good pot roast

Bring to a boil - 6 cups water
Put in 3 pounds beef  brisket, bottom round, chuck, etc, etc.

Bring to a boil and add:
1 onion stuck with three cloves
½ cup sliced carrots
½ cup sliced celery with leaves
1 tsp. salt
(1 sliced turnip)
Cover and simmer until tender  3-4 hours

Drain and reserve the stock
Melt 4 tbsp. butter and ¼ cup onions, brown the onions
Then stir in 2 tbsp. flour
Stir in 2 cups of the degreased reserved stock

Season the sauce with
2 tablespoons freshly grated horseradish or prepared horseradish (more or less to taste)
1 cup sour cream
salt
vinegar or lemon juice - adjust to taste if using prepared horseradish, which already has vinegar
(coarse mustard)

Cut the meat into thin slices, against the grain, and reheat in the gravy.

You can make the horseradish sauce separately, chill it and serve it on the side, but I always reheat the meat in a hot gravy, too.

Can be done in a crockpot, great with mashed potatoes. Good comfort food with a nice kick.

Thanks mom! I will tweak this to omit the dairy for my kosher stuff.

Jess, the "original" recipe doesn't have sour cream, so it works fine either way. As you can tell, it's one of those forgiving recipes, and it takes well to tweaking.

I read "somewhere" to put the horseradish jar upside down in the refrig - it seals the air out & the horseradish keeps for months. Mine is at least nine months old & still tastes good.

Kathleen

I make my own horseradish and freeze it all the time. My husband and I love a sour cream horseradish sauce any time we're having roast beef, tri tip or steaks, although most of the time I make it with my yogurt since I almost always have a batch of that going, and rarely have sour cream on hand. Dealing with the fumes while I peel & grate is trouble enough that if I'm doing it, I might as well do a big batch.

I like a thin spread of the horseradish sauce on a lot of different sandwiches as well.

Definitely store the jar upside down! I've had a jar for almost a year before I had to throw it out one time. DH is the only one who eats it. Now, I go thru more of it because I make him a honey mustard salad dressing with about 1/2 t. of horseradish added to it. He'll eat it with pork, or beef. He's put it on sloppy joe sandwiches, turkey...DS experimented making deviled eggs with it, it was a hit for both of them! Our local Polish club has a group of men who make a couple of hundred pound batches a year. We get it from them. If some one would be willing to share a recipe, it would be appreciated. DH's grandmother and uncle used to make it, but we didn't get the recipe. I know not to grate it in the house! Aunt bought uncle a food processor to grate it with and made him do it outside! The guys at the club almost decided not to make any this year, so I may have to start making it for DH. It's better than store bought.

Tami

Don't get too excited Jessica, it wasn't a pizza at all, it was a roasted vegetable tart with a basil crust. LOL

You know how I feel about pizza, although I'd make and/or eat one without red sauce, it's the sauce I really don't care for. Oh, and the pepperoni, I don't like that either. (grin) Or olives. Or.....

Yeah, see why I don't eat pizza?

Annie