0.8 oz container of dry mustard 5 oz jar horseradish 18 oz apple jelly 18 oz pineapple topping or preserves
cream cheese crackers
Mix the mustard and horseradish in a bowl. Add the jelly, and topping. Mix thoroughly. Pour over a block of cream cheese and serve with crackers. The sauce can be stored in the refrigerator for the whole season (if it lasts that long!).
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