Seafood Cocktail Sauce
1 cup catsup
1/2 cup prepared horseradish
juice from 1 lemon or lime
1 tbsp. Worcestershire sauce
dash of TEXAS PETE sauce
Mix together all ingredients.
Makes approximately 12 ounces.
Arnold Harpe
Honey-Mustard Dressing
1/4 cup reduced calorie mayonnaise
3/4 cup plain non-fat yogurt
1/4 cup honey
2 tbsp, DIJON mustard
2 tbsp. coarse-grain prepared mustard
1 tbsp. rice vinegar
Combine all ingredients in a small bowl; cover and chill dressing
thoroughly. Shake before serving.
Makes 1 (8 oz.) jar.
Rita Yuvonne Phillips