Central Methodist recipes

- Posted on Oct 06, 2010 - 04:15 PM

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.