Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN
VGHC42A-----
1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar -- packed
2 Eggs
2 tb Flour
2 tb Prepared French's yellow --
Mustard
1/2 c Jack Daniel's whiskey
1 Bottle Kraft's horseradish
-(9 ounces) cream sauce

Put honey, vinegar, sugar, eggs and flour into blender a few seconds
to blend at high speed until smooth. Transfer to a 2-quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from
sticking to bottom of pan. It will thicken just as it comes to a
boil. Quickly add mustard and whiskey. Continue to cook and stir
briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat
well. Cool completely. Bottle and cap tightly. Can store refrigerated
6-8 weeks. Freezes for months. Recipe can be halved. Source: Gloria
Pitzer.

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