Mr. Food is on my noon news here & every once in a while he does
something inspirational. Today he gave a recipe for Jezebel. We've
been making it from a recipe we got from 'Millie' 40 years ago. I
never knew it wasn't her own invention.,g>

Mr. Food version;
1 (18-ounce) jar apple jelly
1 (18-ounce) jar pineapple preserves
1/2 cup Dijon mustard
2 tablespoons prepared horseradish
Instructions
1.In a large bowl, combine all ingredients and mix with a wire whisk
until well blended. Refrigerate until ready to serve.

But for a 'bit' more flavor- go with
Millie's
1 jar (16 to 18 oz) pineapple preserves or apricot preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper

[if your eyes don't water- you forgot something]
Mix the day before. serve on brick of cream cheese with Wheat
Thins. Or glaze ham-- or serve with ham.
xxx

Jim

On 2011-04-21, Jim Elbrecht > wrote:

> something inspirational. Today he gave a recipe for Jezebel. We've
> been making it from a recipe we got from 'Millie' 40 years ago. I
> never knew it wasn't her own invention.,g>

Never heard of such a thing. 8|

> Mr. Food version;
> 1 (18-ounce) jar apple jelly
> 1 (18-ounce) jar pineapple preserves
> 1/2 cup Dijon mustard
> 2 tablespoons prepared horseradish

Anything with that much horseradish intrigues me. One question: Where
does one find 18 oz jars of anything!?

> [if your eyes don't water- you forgot something]

So basically it's jes a glaze/sauce thing. That's wild. I gotta try
it. Jes happen to have a ham. Thanks.

nb

"notbob" > ha scritto nel messaggio
, Jim Elbrecht > wrote:

>> 1 (18-ounce) jar apple jelly
>> 1 (18-ounce) jar pineapple preserves
>> 1/2 cup Dijon mustard
>> 2 tablespoons prepared horseradish
>
> Anything with that much horseradish intrigues me. One question: Where
> does one find 18 oz jars of anything!?
>
>> [if your eyes don't water- you forgot something]
>
> So basically it's jes a glaze/sauce thing. That's wild. I gotta try
> it. Jes happen to have a ham. Thanks.
>
Look for what used to be two pounds. You can use this as a chutney. Used to
be Americans were really hot for relishes of all kinds. What do you think
happened? No one seems to even think of it, whereas my mother had special
individual dishes to eat them from.

On 2011-04-21, Ranée at Arabian Knits > wrote:

> or condiment. So, they don't. If you were serving mac-n-cheese, pizza,
> hot dogs, hamburgers and quesadillas every week, you'd probably only
> keep ranch, salsa and ketchup around. Maybe mustard.

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

On 2011-04-21, Christine Dabney > wrote:

> It's a southern thang.

Looking it up on the web, it's all over the place. Rachael Ray,
southernfood.about, videos, etc.

One video is a hoot. 10 oz each of apricot and apple jelly, but a
full 5 oz jar of horseradish and whole 1.37 oz can of mustard pwdr!
Yikes!! I'm sweating like a pig jes watching her make it.

http://www.5min.com/Video/Double-Dar...cipe-251789752

nb

On 21 Apr 2011 18:08:05 GMT, notbob > wrote:

>On 2011-04-21, Christine Dabney > wrote:
>
>> It's a southern thang.
>
>Looking it up on the web, it's all over the place. Rachael Ray,
>southernfood.about, videos, etc.
>
>One video is a hoot. 10 oz each of apricot and apple jelly, but a
>full 5 oz jar of horseradish and whole 1.37 oz can of mustard pwdr!
>Yikes!! I'm sweating like a pig jes watching her make it.
>
>http://www.5min.com/Video/Double-Dar...cipe-251789752

So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
medium-- or Betty's double Dare?<g>

Jim

On 2011-04-22, Jim Elbrecht > wrote:

> So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
> medium-- or Betty's double Dare?<g>

Haven't been to the store yet. Our vehicle has been in the shop for a
week. Hope to get it back and do some shopping, today.

nb

On 2011-04-22, Jim Elbrecht > wrote:
>
> So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
> medium-- or Betty's double Dare?<g>

Jes did it, Jim. I'd say I'm closer to Betty's DD. Used 5 oz of
extra hot horseradish.

18 oz apple jelly
10 oz apricot preserves
8 oz crushed pineapple
4 T Colemans mustard pwdr
1 T black pepper
1 T cayenne pepper

Then went at it all w/ stick blender till smooth.

I'd say that fills the bill. Frankly, not really "all that", though
interesting. Might be better after 24 hrs. Also put on top of ham
cooking to instillmag's instructions. Gotta bout and hour left.
We'll see.

nb

"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!!!")

On Tue, 26 Apr 2011 01:22:52 -0400, "bolivar" >
wrote:

>
> "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????
>
Like most of us, we pay attention when it interests us and we ignore
it the rest of the time. Maybe it was mentioned in threads that
didn't interest him. In any case - he's not Southern, so it stands to
reason he hasn't heard it mentioned any place but here. I certainly
haven't and my BIL came from Alabama.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2011-04-26, sf > wrote:

> didn't interest him. In any case - he's not Southern, so it stands to
> reason he hasn't heard it mentioned any place but here. I certainly
> haven't and my BIL came from Alabama.

I lived in TN for two yrs when in the service. Learned to love
Southern cooking. Never heard of it.

nb