"notbob" > wrote in message
...
>
> I gotta whole cupboard and fridge full of condiments, sauces, etc,
> including oriental. Surprisingly, despite Mom having a doz jars of
> jelly/preserves at any given time, the only things I'm missing are the
> apple jelly and pineapple preserves. Jes bought new jar of extra hot
> horseradish and can of mustard pwdr. I jes never heard of jezebel
> (the sauce). Definitely a "gotta try".
>
> nb

Have you just not been paying attention all these years, or what????


From: ospam (JLynnOne)
Newsgroups: rec.food.cooking
Subject: Jezabell Sauce
Date: 24 Oct 1998 04:03:28 GMT

This is GREAT served over cream cheese and spread on melba tost. Don't let
the ingredients scare you, this stuff is really great.

Jezabelle Sauce:

18 ounces of pineapple preserves
OR
9 ounces of apricot preserves and 9 ounces of orange marmalade
18 ounces of apply jelly
5 ounces of horseradish
1 1/8 ounce of dry mustard

Mix all ingredients well.
Store in an airtight container in the refrigerator. This will keep for
months.
When ready to serve, scoop over balls of cream cheese and garinsh with
orange
slice twists. Serve with melba toast.

Boli ( I plead the Flip Wilson defense - "The Devil made me do it!!!")