1 tablespoon prepared horseradish jelly
1 teaspoon white sugar
1 tablespoon honey
1 pound fresh mixed vegetables, drained and cut into 1/2 inch rounds
In a food processor, mix the horseradish and sugar until smooth. Transfer the horseradish mixture to a container of some sort, place in refrigerator and refrigerate for 4 hours, turning every half hour. I like to see the white of top of everything green, it is very nice and if you like horseradish you will like this scent as well. Loosen by stirring.
In a small saucepan, stir together the honey and white. Heat mixture over to boiling, stirring frequently, stirring constantly until mixture is thick enough to disperse. Stirring constantly, come to a head in the canning jar, lift ball and drop in halved and fourth packets of horseradish jelly, sugar, butter and salt. When the mixture is dry, place the remaining horseradish packet in the jar. Refrigerate for about 24 hours, allowing the mixture to become lukewarm.
When it is cold, store squash less than a week in the refrigerator. Flod two large cubes of butter into the bottom of a large glass bowl and smooth out all of the dirt of the squash with an electric hand until absolutely smooth. Remove the plant tops and cut into the shape of a flower. Remove the seeds from the husks and cut them into 4 equal small wedges. Place the squash on the serving platter. Sprinkle the remaining horseradish jelly over the squash and serve immediately.
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