|½ cup||Spicy cocktail salsa (see recipe); or bottled cocktail sauce|
|2 teaspoons||Freshly grated horseradish|
|8||Fresh; shucked oysters, cut into 3/4-inch pieces if very large|
Date: Sun, 10 Mar 1996 08:45:56 -0600 From: Judy Howle <howle@...>
Here are some interesting recipes I found today on the WWW. Susan Feniger and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles share their own special, exotic, mostly-Mexican cuisine with viewers on Too Hot Tamales. (TV FOOD NETWORK) In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once. Yield: 8 servings
CHILE-HEADS DIGEST V2 #265
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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