Central Methodist recipes
.(JavaScript must be enabled to view this email address) | Posted on Oct 06, 2010 - 02:15 PM
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HOT SAUCE FOR SHRIMP DIPPING
Stuart Woodcock
2 114-oz. containers of ketchup
3½ bottles horseradish
½ c. lemon juice
21 Tbs. Worcestershire sauce
3½ Tbs. Old Bay seasoning
Mix all ingredients together and refrigerate until ready to use. Divide these ingredients by four to make enough sauce for 100 servings.
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