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Kat's  Horseradish Sauce

make day before
Creamy Horseradish & Chive Sauce:
In 1-quart bowl, combine 2 cups dairy sour cream, 1/2 cup prepared horseradish, 1/3 cup milk, 2 tablespoons snipped fresh chives and 1/4 teaspoon ground white pepper. Set aside 1 cup sauce for Horseradish-Stuffed Potatoes. Cover and refrigerate remaining sauce until ready to serve. Makes approximately 2 3/4 cups.
             
Chop suey was created in America by a Chinese cook who worked in a California mining camp in the 1800s. He stir-fried a variety of vegetables, called it tsa sui, Mandarin Chinese for “various things,” so people called it chop suey.