ellen wickberg wrote:

> The Joneses wrote:
> > zxcvbob wrote:
> >
> >
> >>ellen wickberg wrote:
> >>
> >>>Does anyone have a BWBable recipe for a tomato based sauce for dipping
> >>>shrimp in? The commercial ones seem to have horseradish and
> >>>worcestershire sauce as well as some spices.
> >>>Ellen
> >>
> >>You just mix it as you need it; it is just ketchup and prepared
> >>horseradish. (Equal amounts of tomato ketchup, that weird banana
> >>ketchup, and horseradish is a good way to use up the bottle of banana
> >>ketchup that seemed like a good idea when you saw it at the store)
> >>
> >>Bob
> >
> >
> > I like to use a fabulous plum jelly I made one year from not quite ripe
> > plums. The durn birds kept gettin' into them ripe ones. The jelly was kind
> > of sparkling and very tart, better even than cranberry sauce. Anyway mix
> > with one or two spoonfuls of horseradish, a squirt of ketchup, and a splash
> > of worcestershire sauce. A squeeze of lemon juice until it tests 4.6 or
> > under on the pH test strip. I also picked horsey sauce with the least amount
> > of ingredients - cream, methyl sylicate of ding dong, you know what I mean.
> > Edrena
> >
> >
> >
> It sounds as though you didn't BWB the mixture. Am I correct?
> Ellen

I didn't, but one could easily. We just didn't use enough of it to do so.
Edrena