Recipe - Creamy Mustard

8 ounce Fatfree cream cheese;
softened
3 tablespoon Prepared Fresh Horseradish;
drained, (recipe below) OR
2 tablespoon Fresh horseradish; finely
grated PLUS
1/8 teaspoon Salt
2 tablespoon Dijonstyle mustard

PREPARED FRESH HORSERADISH
One half pound Piece fresh horseradish;
peeled
One half cup Distilled white vinegar; OR
One half teaspoon Salt

Creamy Mustard :In small bowl, with electric mixer on medium speed, beat
cream cheese until smooth and fluffy. Beat in horseradish and mustard until
well blended.

Transfer mustard spread to jar or storage container; cover and refrigerate.
Keeps up to 1 week. Just before serving, spoon into serving glass. Spread
on bread for roastbeef sandwiches, if desired.

Prepared fresh Horseradish: Into large bowl, using a sharp metal grater,
finely grate horseradish. Of slice horseradish crosswise then cut slices
into quarters and process in food processor fitted with chopping blade
until finely chopped and pastelike in consistency.

Add vinegar and salt to grated horseradish; mix well. Transfer to clean
jar; cover and store in the refrigerator. Although it keeps up to 3 months,
it loses its pungency with storage.

NOTES : Creamy Mustard: Less caloric than regular mayonnaise, this mellow
condiment perks up roast beef, smoked chicken and turkey sandwiches.
Prepared Fresh Horseradish: Freshmake horseradish has a pungency lacking
in storebottled versions. If preparing this recipe for use as a table
condiment rather than as a recipe ingredient, substitute whitewine vinegar
for the distilled vinegar .
Recipe by: Country Living (February 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 23,
1998