-USED ON ROAST BEEF, POT-

ROAST AND VEGETABLES
1/4 c Horseradish
1/2 tb Sugar
2 ts Dijon mustard
1 ts White vinegar or lemon juice
1 c Heavy cream, whipped
1/2 ts Salt
1 pn Paprika

The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix
it with the sugar, mustard, salt and paprika until smooth. Gently fold
whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to
use since whipped cream does not keep very well. Chill bowl and beaters to
produce a lighter, fluffier cream.