Cheese Fondue

Someone asked me not long ago if I knew of a recipe for fondue --- who knew, apparently it's making a comeback in some circles. Anyway, this is from my parents' box of recipes: an actual 1970s-era cheese fondue recipe, just for you, H!

1/2 cup cheddar cheese
1/2 cup swiss cheese
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces beer or wine
Garlic to taste
Dash of Tabasco sauce

Melt together all ingredients in a fondue pot.

Fresh Horseradish

My father loved horseradish, and for a few years he even grew his own. Be warned: you definately want to do this outdoors or somewhere well-ventilated; compared to the commercial stuff, fresh horseradish is very powerful stuff!

1 large horseradish root
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Clean horseradish root well and scrape off the skin. Grate it outdoors or near an open window, or use a food processor. Measure one cup of grated horseradish and add lemon juice, olive oil, salt and pepper to taste.
Store in a tightly-covered jar in the refridgerator. Best when used within four weeks.

Grandmom R.'s Salad Dressing

My mother's mother used to make this salad dressing. I don't think I ever saw a store-bought dressing in her house, she just made up another small batch of this every day. It's a simple, tasty recipe, and you can easily change the proportions to suit your own taste.

1/2 cup mayonaise
1/2 cup ketchup
1/2 teaspoon of crushed garlic or garlic juice
1 hard-boiled egg (optional)

Mix together and served chilled.