Name: Infused Horseradish Oil
Ingredients: 3 oz Fresh Horseradish Root; 1/2 c Olive Oil; 1/2 c Vegetable Oil; Preferably Corn; 1 tb Fresh Lemon Juice; 1/4 ts Salt

Jesus is not indifferent, unconcerned or unable to fulfill His promise. He knows after He returns there will be no opportunity for salvation. His so-called delay “as some count slowness” (2 Pet. 3:9) is a token of His mercy – giving people just a little more time to repent and trust Him. Jesus is being patient for His enemies to come to repentance. It was the same before His judgment with water. “When the patience of God kept waiting in the days of Noah” (1 Pet. 3:20). God is always looking to show mercy to the guilty (cf. Eze. 33:11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Garlic, Sauces	2	servings

INGREDIENTS

3	oz	Fresh Horseradish Root
1/2	c	Olive Oil
1/2	c	Vegetable Oil; Preferably Corn
1	tb	Fresh Lemon Juice
1/4	ts	Salt

INSTRUCTIONS

Here's one that I copied word for word from The Steak Lover's Cookbook by
William Rice.
1. Peel the horseradish root and cut it into small pieces. Turn on the food
processor and drop the pieces through the feed tube, a few at a time, and
process until evenly ground.
2. Combine the olive and vegetable oils, and with the machine running, pour
through the fee tube in a steady stream. Add the lemon juice and salt. Pour
the horseradish oil into a jar, cover tightly, and refrigerate for 8 hours
or overnight.
3. Line a strainer with dampened cheesecloth. Place the strainer over a
bowl and pour the oil into the strainer. Refrigerate the bowl and the
strainer for about 4 hours to allow all the oil to drain into the bowl.
Discard the contents of the strainer. Refrigerate the oil, tightly covered,
for up to 2 weeks. Return to room temperature before using.
NOTES : Makes about 3/4 cup
Recipe by: Rock McNelly (From the Steak Lover's Cookbook)
Posted to bbq-digest by "Judge Dave" <ripnrun@mindspring.com> on Aug 19,
1999, converted by MM_Buster v2.0l.

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