KYH,

I have not found the seafood cocktail sauce recipe you mentioned in the other thread. If it is different than mine please share.

Seafood Cocktail Sauce

1/4 c. ketchup
2 tsp prepared horseradish
1/2 tsp. lemon juice
dash worstershire sauce
dash of tobassco

Mix well and serve as a condiment with shrimp, crawfish, oysters, etc.
**Note: May adjust ingredient amounts to siut your tastes.**

Here's a variant of yours that comes from an old favorite cookbook by the spouses of a nonprofit group:

Cocktail Sauce

1 14 oz bottle ketchup
1 teaspoon prepared mustard
1 teaspoon horseradish -- rounded
1 teaspoon worcestershire sauce
1 tablespoon lemon juice
1/2 celery stalk -- chopped
1/2 onion -- chopped
3 dashes Tabasco sauce -- (3-4) to taste

In food processor, add celery and onion together and chop to a fine mixture.

Add all other ingredients to processor and mix well.

Can Man that sounds fabulous! I am going to try adding the celery and onion to mine!

Mine's a little different. But, then, aren't they all.

When Bob Hester had his hunting camp at Mattamuskeet, Tom Burrus did oyster roasts for him. His cocktail sauce was the best I've ever had. He served it warm with the oysters, but it works either warm or cold. After a lot of wheedling and making a nuisance out of myself he finally gave me the recipe.

You can halve or double this recipe, but don't make it larger or smaller than that.

Tom Burrus' Coctail Sauce

1 gal ketchup
1 qut vinegar
Juice of 6 lemons
1 bottle A-1 sauce
1 bottle hot sauce
1 jar prepared horseradish
1/2 cup sugar
2 tsp salt

Combine all ingredients. Simmer 30 minutes.

KYH that sounds mighty good, of-course I would have to half it then we might use it up fast enough!

Thank you, Cathy