Grandma Nancys Horseradish Whip Recipes

WHIPPED HORSERADISH SAUCE

Steps:

• Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

GRANDMA NANCY'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F.
• Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom.
• In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil.
• Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil.
• Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes.

GRANDMA NANCY'S CHEESY POTATOES

Steps:

• Preheat oven to 350. Spray a 9x13 glass baking dish with cooking spray.
• Combine first 5 ingredients in a large bowl. Fold in potatoes and spread into baking dish. Top with shredded monterey jack.
• Bake for 40-50 minutes.

LAWRY'S WHIPPED CREAM HORSERADISH

Steps:

• Whip cream until stiff peaks form.
• Fold in seasoned salt, horseradish and Tabasco until well mixed.
• Make sure to use either the prepared horseradish or the freshly grated horseradish but not both.

WHIPPED HORSERADISH SAUCE

Steps:

• In small bowl, stir all ingredients except whipping cream until well mixed; set aside.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff. Carefully fold into sour cream mixture.
• Store sauce covered in refrigerator.