3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
1 tablespoon onion salt
2 tablespoons garlic powder
1 teaspoon ground black pepper
2 tablespoons dried sage
1 tablespoon dried sageflower
2 tablespoons dried oregano
2 teaspoons dried parsley
2 tablespoons dried parsley, chopped
1/4 cup dried saffron
1 (8 ounce) can horseradish sauce
1/2 cup finely chopped fresh ginger root
2 tablespoons ketchup
In a medium bowl, mix the ketchup, Worcestershire, brown sugar, onion salt, garlic powder, black pepper, sage, sageflower, oregano, parsley, stems and seasonings.
In a small skillet melt butter or margarine and cut into small pieces. Mix horseradish into two jars or pouches. Use a sterilized glass jar for container.
Place horseradish pods in large glass or metal bowl and pour about 6 teaspoons over pods. Pour approximately 1 gallon of horseradish liquid over pods, cover tightly and refrigerate overnight.
Preheat oven on broiler setting. Add the baking soda and 1/2 cup hot water to the marshmallow mixture and drizzle over the marshmallow.
Bake 20 minutes in the preheated oven, or until under milk seal. While slight browning may occur later on, remove from oven and cool slightly. Pour sauce over the cornbread while still warm.
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