Bruce Cook/BBQ List

Coarse Grain Mustard:

12 Tbl Black mustard seeds
1 Cup Ground mustard
1/2 cup cane vinegar ( u can use cider, but it's harder to 
get here)
1 Bottle beer ( better the beer, better the mustard)
1/2 C brown sugar
2 tsp salt
4 med. garlic cloves chopped fine
1/4 tsp allspice
1 tsp tarragon(dry)
1/4 tsp cloves
2 Tbl honey

I put the mustard seeds and ground mustard in a heavy duty 
blender.  In a saucepan, I put vinegar, water, 1/2 C of the 
beer...nope don't drink the rest..gotta save it...brown 
sugar, salt garlic allspice cloves and tarragon, and bring 
to boil.  Turn off heat, add to mustard/mustard seeds.  
Blend till it starts getting thick ( about a minute).  Let 
it rest for about 1/2 hour, then add the rest of the 1 Cup 
beer, if any left in bottle, u can finish it off now, and 
add the honey.  Blend again, then store in fridge, or jar 
it up like Jerry said.  It's best after a few days and the 
flavors have blended, and it's supposed to keep for about a 
year, but it NEVER makes it that far.  
Let me know if u like it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

As of 1997, Alaskan Seasonal Smoked Porter was the most award
winning beer in the history of the Great American Beer Festival.

Smoked Porter Ale Mustard
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup Rauchbier  (Alaskan Smoked Porter Ale, Produced by the Alaskan Brewing
Company)
1 1/4 cups white wine vinegar
1 cup mustard powder combined with 1 cup water and allowed to stand for 20
minutes
1 tsp. sugar
1 tsp. salt
1 tsp. ground allspice
1/4 tsp. ground turmeric
1/4 tsp. ground mace
In nonreactive container, combine mustard seeds with alcohol and vinegar.
Let sit for 48 hours. Check periodically to make sure that seeds are still
covered by liquid. Add more if necessary. Transfer seeds and liquid to a
food processor. Add remaining ingredients. Process until seeds become
creamy, 4-6 minutes.
(Yields approx 3 cups)

Jim Morrissey/BBQ List

Jim@berk.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Jim Morrissey <Jim@berk.com>
To: Greg Hunter & Nancee Gell <purplefeet@snet.net>; Gary Wiviott <gwiv@pcc.net>
Subject: Mustard Recipes: MS word format
Date: Sunday, January 21, 2001 12:33 PM

-- HOT MUSTARD
1 c. white vinegar
1 lg. (4 oz.) can dry mustard
Mix above together and let set overnight. In a double boiler, put above
mixture plus: 3/4 c. sugar
2 eggs, beaten
Cook approximately 5 minutes, stirring until it sticks to spoon. Keep
refrigerated.
-- SWEET HOT MUSTARD
1 c. sugar
1 1/2 c. dry mustard (4 oz.)
3 beaten eggs
1 c. white vinegar
Dash of salt
Mix sugar and dry mustard together. Add eggs and vinegar and salt. Microwave
on medium-high 5-7 minutes, stirring often until thickened or cook on stove
approximately 10 minutes. Makes 2 cups.
-- C.'S HOT HOMEMADE MUSTARD
4 tsp. flour
2 tsp. sugar
1/2 tsp. dried mustard
A pinch of tumeric
vinegar to thin
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or
with other dishes where hot mustard is desired.
-- JEAN'S FABULOUS MUSTARD
1 (4 oz.) Coleman's mustard (dry)
1 c. cider vinegar
1 c. sugar
2 eggs, beaten
1/2 tsp. salt
2 c. Best Food mayonnaise
Mix together and let stand overnight the dry mustard and cider vinegar. Next
day, add to this mixture the sugar, eggs and salt. Cook over low heat until
it thickens. Let cool. Add mayonnaise. Put in small jars for gifts. Must be
kept refrigerated. Great for Christmas gifts or boutique sales.
-- ZESTY MUSTARD
3/4 c. white wine vinegar
2 tbsp. flour
3/4 c. half & half
1/3 c. dry mustard
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten
Combine vinegar and mustard in top of a non-aluminum double boiler (do not
stir). Cover and let stand at room temperature at least 8 hours. Combine
sugar, flour, and salt; gradually add to mustard mixture, stirring well with
a wire whisk. Blend in half & half. Bring water to a boil; reduce heat and
cook, stirring constantly until slightly thickened. Gradually stir about 1/4
of hot mustard mixture into egg; quickly add to remaining hot mustard
mixture, stirring constantly with a wire whisk. Continue to cook over
simmering water, stirring constantly until smooth and thickened. Remove from
heat, cool and spoon into 1/2 pint jars or airtight containers. Store in
refrigerator. Stir well before serving. Yield: 2 (1/2 pints).
-- SWEET HOT MUSTARD SAUCE
1 c. white vinegar
1 lg. container (4 oz.) dry mustard
Mix vinegar and dry mustard in saucepan; let stand overnight. Next day, mix:
2 beaten eggs
1 c. granulated sugar
Dash of salt
Add to mustard mixture. Cook over low heat, stirring constantly until
mixture coats the spoon. Cool. Refrigerate. The longer it stands, the
"hotter" it gets.
-- HOT HOMEMADE MUSTARD
4 tsp. flour
2 tsp. sugar
1/2 tsp. dried mustard
Pinch of turmeric
Vinegar to thin
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or use
in dishes where hot mustard is desired.
-- MUSTARD DIP (FOR PRETZELS)
1/4 c. dry mustard
2 tbsp. vinegar
1 tbsp. water
1/4 c. sugar
1 egg yolk
8 oz. cream cheese, softened
Cook above ingredients over medium heat until thick. Cool mustard sauce and
whip with 8 oz. cream cheese.
-- MIX YOUR OWN MUSTARD
1 c. sugar
1 c. cider vinegar
3/4 c. (1/2 oz. can) dry mustard
3 eggs
Whirl all ingredients in blender until smooth. Cook and stir in double
boiler over simmering water until thickened, about 10 minutes. Store in
covered sterilized jars in refrigerator. Makes 2 1/4 cups. Optional: You can
add different herbs for flavors.
-- SWEET HOT MUSTARD
1 c. dry mustard
1 c. vinegar
4 eggs
1 c. sugar
1/2 tsp. salt
Mix everything in microwave bowl. Cook on medium high for 3 minutes. Stir
and repeat. Pour into jar and refrigerate.
-- VIRGIL MUSTARD
1/2 c. vinegar
1/2 tsp. dry mustard
1/4 tsp. turmeric
1 rounding tsp. cornstarch
Shake of salt
1/2 c. brown sugar
Heat vinegar to hot, but not boiling. Make a thin paste of dry mustard,
turmeric, cornstarch, and salt. Add to the hot vinegar and cook until
thickened. Add brown sugar. Store at room temperature. Do not refrigerate.
Delicious on baked beans, ham, and meatloaf. (Heard someone who likes it on
turkey sandwiches.)
-- CHAMPAGNE MUSTARD
1 container (2 oz.) of dry mustard
3/4 c. sugar
1/2 c. champagne
1/2 c. cider vinegar
3 eggs, slight beaten
In 2 quart microwave-safe bowl combine mustard and sugar. Whisk in
champagne, vinegar, and eggs. Microwave (high), 6 to 7 minutes, whisking
after every 2 minutes. Serve warm or store in covered jar in refrigerator.
Makes 2 cups. Team this pugent mustard with London Broil, Chinese appetizers
or an assortment of sausage.
-- MUSTARD SAUCE
Mix together in a saucepan:
3 tbsp. flour
2 tbsp. cornstarch
Mix this dry mixture together with:
Add: 1/3 c. vinegar
1 egg, well beaten
Cook together over medium heat, stirring constantly, until fairly thick.
This can be used as a dip for pretzels, cubed cheese, beef log, Kielbalsa
sausage or whatever. This is also a good sauce for baked ham, roast beef, or
a nice spread for lunchmeat sandwiches. It also freezes well if you would
want to make a double batch.
-- HOT MUSTARD
2 (2 oz.) cans Coleman's mustard (dry)
1 c. 8 oz. malt vinegar
Mix well. Let stand overnight. Next day, mix: 1 c. sugar (more if you want
hotter) Beat well. Add that to mustard mixture and cook on low heat until
thick, stirring constantly. Keep refrigerated.
-- ORIGINAL HOMEMADE MUSTARD
--HOT:--
1 c. dry mustard
1 c. cider vinegar
2 egg yolks
1 c. sugar
2 tsp. cornstarch
--MILD:--
1/2 c. dry mustard
1/2 c. cider vinegar
1/2 c. water
2 egg yolks
1 c. sugar
3 tsp. cornstarch
Dissolve mustard in vinegar. Add remaining ingredients, stirring constantly,
cook in double boiler to desired thickness (at least 10 minutes). Pour into
containers, cool, cover and keep refrigerated. Makes two small containers.
-- MUSTARD SPREAD
1 tsp. salt
1 can Coleman's dry mustard
1 c. apple cider vinegar
1 c. sugar
2 beaten eggs
1 1/2 tsp. dry dill
Combine salt, vinegar, mustard and sugar. Stir well. Refrigerate overnight.
Add eggs and dill. Heat over a double boiler. Bring to a boil. Reduce heat
to medium. Cook for 30 minutes. Pour into jars. Makes two small jars or 1
large. Refrigerate when cooled. Delicious on ham and turkey sandwiches.
-- DILLED MUSTARD
1/2 c. water
2 tbsp. mustard seed
2 tbsp. vinegar
1 tbsp. brown sugar
1/2 tsp. dried dill weed
1/4 tsp. salt
Combine all ingredients. Let stand 3 hours. Put in blender and blend about 2
minutes until seeds are finely ground. Makes 3/4 cup.
-- HOT AND SWEET MUSTARD
1 (2 oz.) can dry mustard
1/2 c. sugar
1/2 c. distilled white vinegar
1 egg, beaten
Combine mustard and sugar in top of double boiler. Gradually whisk in
vinegar, then egg. Set over simmering water and cook until mixture darkens
slightly and mellows in flavor, stirring frequently, about 12 minutes.
Transfer to a jar and refrigerate.
-- LOW - SODIUM, LOW - CHOLESTEROL MUSTARD DRESSING
1/4 c. *low cholesterol liquid eggs
1/2 c. sugar
1 1/2 tbsp. flour
1/2 c. vinegar
1 tsp. dry mustard
1/2 c. hot water
1 tbsp. unsalted margarine
Mix low cholesterol liquid eggs, sugar, mustard, and flour. Add water and
vinegar. Cook in double-boiler until smooth and thick. Add butter; cool.
Store in a covered jar in the refrigerator. *If eggs are allowed, substitute
3 egg yolks for 1/2 cup low-cholesterol liquid eggs.
-- GERMAN MUSTARD
1/3 c. whole mustard seed
1/3 c. boiling water
1/3 c. dry mustard
1/3 c. hot water
1 c. cider vinegar
2 tbsp. dark brown sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
3 tbsp. light corn syrup
Combine mustard seed and boiling water in small bowl. In another small bowl
mix dry mustard with hot water. In small saucepan, combine vinegar, brown
sugar, salt, syrup and spices. Bring to boil, then simmer (covered) for 5
minutes. Place vinegar mixture and reserved mustard mixtures in blender.
Blend on high speed, stopping occasionally to scrape down sides with rubber
spatula, until mustard seed is crushed. Pour into small containers with
tight fitting covers. Keep chilled. Yield 2 cups.
-- CHINESE HOT MUSTARD
1 c. dry mustard
6 or more tbsp. water
4 tbsp. vinegar
1 tsp. vegetable oil
1 tsp. sesame oil
Makes 1 cup.
-- CHINESE HOT SWEET MUSTARD
1/4 c. dry mustard
1 c. cider vinegar
3 beaten eggs
1 tbsp. flour
1 c. sugar
Combine dry mustard and vinegar. Let stand 1 hour. Stir in eggs, flour and
sugar. Heat until bubbles. Remove from heat.
-- SPICY FRUITED MUSTARD
3 (10 oz.) jars no sugar added all-fruit apricot spread
1/4 c. plus 2 tbsp. white wine vinegar
1/4 c. dry mustard
1 1/2 tsp. dried whole basil
1 tsp. pepper
Combine apricot spread and vinegar in a medium bowl; stir well. Combine
remaining ingredients; add to apricot mixture, stirring well. store mustard
in an airtight container in refrigerator. Serve with crackers as an
appetizer, or use mustard as a glaze for roast poultry or pork. Yields 3
cups, about 28 calories per tablespoon.
-- GOURMET MUSTARD
1/2 c. white vinegar
1/3 c. dry mustard
1/4 c. water
3/4 c. brown sugar
2 eggs, beaten
In medium saucepan, mix together vinegar and mustard. Use whisk, it really
makes a difference. Add rest of ingredients and bring to a slow boil. Be
sure to stir constantly. Cook and stir about 10 minutes. You'll have the
best tasting mustard for under half the cost. Instead of buying all those
fancy flavored mustards, add your own ingredients to your own gourmet
mustard and you will save a lot of money.
-- GOURMET MUSTARD
1 1/2 cans dry mustard
1/2 c. firmly packed dark brown sugar
1/4 tsp. salt
Black pepper to taste
1/4 c. vegetable oil
1/4 c. cider vinegar
Combine mustard, brown sugar, salt, and pepper in bowl. Pour a small amount
of oil and vinegar alternately into dry ingredients, mixing thoroughly.
After each addition, store in covered container in the refrigerator.
-- TOM AND JERRY'S MUSTARD
1 (2 oz.) can Coleman's Dry Mustard
2 eggs
1 c. cider vinegar
3/4 c. sugar
Mix mustard and vinegar. Cover and let stand overnight at room temperature.
Next day: Beat eggs and sugar with whisk. Combine the two mixtures in the
top of a double boiler. Cook, stirring until desired thickness (about 4-7
minutes). Pour in jars; will keep indefinitely. Delicious served with
Kielbasa!
-- RASPBERRY MUSTARD
1/2 c. fresh raspberries
1 tsp. honey
1 tbsp. red wine vinegar
Marinate 4 hours. Puree and strain. Add to this:
1 c. tomato paste
1/2 tsp. dry mustard
6 1/2 oz. Dijon mustard
Salt & pepper to taste
Heat all ingredients until very thick.
-- MAGNIFICENT MUSTARD
1 c. white vinegar
1 c. dark mustard
2 eggs, well beaten
1 c. sugar
1/8 tsp. salt
Mix vinegar and dry mustard; let it stand overnight. Next morning, stir in
well beaten eggs, sugar and salt. Bring to a slow boil and cook until
mixture coats the spoon, stirring constantly. Cool and refrigerate. Great on
ham. Yield 2 cups.
-- SWEET AND SIMPLE HONEY MUSTARD
1/2 c. all-purpose flour
1/4 c. sugar
1/4 c. mustard powder
2 tsp. ground turmeric
1/2 c. water
1/2 c. honey
2 c. cider vinegar
Combine flour, sugar, mustard, powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours. Combine mustard mixture, honey and vinegar in
top of double boiler. Cook whisking often, over boiling water until mixture
just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking
constantly, until slightly thickened. (Mixture will thicken completely on
standing.) Turn into clean storage jar. Cover and refrigerate at least
overnight or for up to a month. Orange Honey Mustard: Stir grated rind of 1
large orange into just-cooked mustard mixture.
-- HOT HONEY MUSTARD
3/4 c. dry mustard (2 oz.)
3/4 c. distilled white vinegar
1/2 c. honey
2 egg yolks
Combine dry mustard and vinegar in small bowl and stir, let sit overnight at
room temperature. Combine mustard-vinegar mixture, honey and eggs in small
heavy saucepan. Cook over low heat, stirring constantly until thickened
about 7 minutes. Cool and cover. Refrigerate.
-- SWEET MUSTARD
In top of double boiler, soak 1 (4 ounce) can of Coleman dry mustard in 1
cup of malt vinegar. Be sure all lumps are out. Stir in 1 1/2 cups sugar,
cook over water, adding 6 eggs, one at a time, beating well with wire whip
after each addition. Stir and cook until desired consistency, fairly thick.
Malt vinegar comes in 4 ounce bottle, so I use 1/2 bottle and fill cup to
full with rice vinegar. Makes 24 ounces. Refrigerate after filling jars.
-- CHINESE MUSTARD (HOT)
1/4 c. boiling water
1/4 c. dry mustard
1/2 tsp. salt
1 tbsp. cooking oil
Stir boiling water into dry mustard, add salt and oil. For a more yellow
color, add a little turmeric. Makes about 1/3 cup.
-- HORSERADISH MUSTARD
1 c. dry mustard
1/2 c. granulated sugar
1/2 tsp. salt
1/2 c. tarragon vinegar
1/4 c. olive oil
1/2 tsp. lemon juice
4 tbsp. bottled white horseradish, drained
Place all the ingredients in the container of a blender or processor fitted
with steel blade. Process for 1 minute. Scrape down the sides of the
container with a rubber spatula and process for 30 seconds longer. Keep in a
well sealed container and allow to stand overnight before using. Use as a
spread on cold meat sandwiches; serve with meatloaf, cold shrimp, and cold
seafood. Makes approximately 1 cup.
-- MUSTARD PLASTER
1 tbsp. dry mustard
1 tbsp. soda
3 tsp. flour
Vinegar
Water to make a thin paste
Spread on cloth and apply to chest.
-- SWEET AND HOT MUSTARD
1 c. coarse grained mustard
1/4 c. firmly packed brown sugar
3 1/2 tbsp. honey
3 tbsp. sherry wine vinegar
2 tbsp. dry mustard
2 tbsp. prepared mustard
1 tsp. minced garlic
1/4 tsp. hot pepper sauce
Fresh ground pepper
Mix all ingredients in medium bowl. Cover and refrigerate overnight.
(Mustard can be prepared 4 days ahead.) Makes 8 servings.
-- MUSTARD VARIATIONS
--HERBED MUSTARD: (1 cup)--
1 c. powdered dry mustard
1 c. sugar
1 tbsp. cornstarch
1 c. white vinegar
1 egg (optional)
1 tsp. fresh tarragon leaves
1 tsp. basil leaves
--DILL MUSTARD: (1 cup)--
1 c. crushed mustard seeds
1 c. brown sugar
1 tbsp. cornstarch
1 c. apple cider vinegar
1 egg (optional)
1 tsp. fresh dill or 2 tsp. dried dill weed
In bowl combine mustard, sugar and cornstarch; add vinegar. Let stand
overnight in cool place. Next, add egg if used. Cook mix over low heat in
double boiler for 10 minutes or until thicken and smooth. Add herbs of your
choice. Cool. Pour into jars. Cover and keep refrigerated. Tip: These should
not be stored long periods, it is best to make small amounts. 3-4 months.
-- SPICY HORSERADISH MUSTARD
1 c. dry mustard (equivalent to one 4 oz. can)
3/4 c. white wine vinegar
1/3 c. water
1/4 c. sugar
3 tbsp. brown sugar, lightly packed
2 tsp. onion salt
1 tsp. caraway seeds
2 eggs
1 tbsp. horseradish
Combine all ingredients except eggs and horseradish in the top of a double
boiler. Cover and let stand for 5 minutes at room temperature before cooking
so that the flavors will blend. In a separate bowl, lightly beat the eggs
and stir them into the mustard mixture. Cook the mixture slowly over low
heat, stirring constantly for 10 minutes or until the mixture thickens. Stir
in the horseradish, remove from heat, and cool for 10 minutes. Pour into a
sterilized jar and refrigerate for 24 hours before using. Mustard will keep
in the refrigerator for up to 3 minutes.
-- THAT MUSTARD
1 1/2 oz. dry mustard
1/2 c. white vinegar
1/2 tsp. turmeric
3/4 tsp. salt
1/4 tsp. mixed Italian spices
1 c. sugar
2 eggs
Mix first 5 ingredients and put in small saucepan. Add sugar and eggs and
cook over low heat until thickened. Cool. Keep in refrigerator. (Serve this
hot, sweet mustard with cocktail franks or cubes of cheese. Also good on
sandwiches. Put a jar of mustard in cheese baskets. Makes a great gift!)
-- RICH'S MUSTARD
1/2 c. flour
1/4 c. sugar
1/4 c. honey
1/4 c. dry mustard
3/4 c. tarragon vinegar
1/8 tsp. salt
Blend all ingredients together until smooth. Put in glass jar or crock with
a lid. Refrigerate 7 days before using.
-- FRESH HERB MUSTARD
1/4 c. ground mustard
1/4 c. white wine, dry vermouth or any vinegar
1/4 c. fresh herbs (rosemary, thyme and/or oregano)
2 tbsp. honey
1 tbsp. olive oil
Combine mustard and wine, stir until smooth. Microwave until bubbly (30
seconds). Grind herbs in spice blender. Stir herbs, honey and oil into
mustard mixture. Refrigerate.
-- HOMEMADE MUSTARD
4 oz. dry mustard
2 eggs
1 c. cider vinegar
1 c. mayonnaise
1/4 c. honey
1/4 tsp. salt
1/4 c. horseradish (optional)
Bring mustard, eggs, vinegar to boil. Simmer until thick. Store in
refrigerator overnight. Next day add rest of ingredients. Pour in jars,
store in refrigerator.
-- MUSTARD
>From Schonland Hot Dog Company of Bedford N.H. & Portland Maine.
1 1/4 c. sifted flour
1 c. sifted mustard (dry)
1 c. sifted granulated sugar
1 tbsp. salt
Heated white vinegar
Mix flour, mustard, sugar and salt. Add heated vinegar to the consistency
desired; mix well. Makes about 1 pint.
-- HOT MUSTARD
5 tbsp. dry mustard
1/2 c. sugar
1 tbsp. flour
1/2 tsp. salt
Dash of red pepper
2 eggs, beaten
1/2 c. vinegar
1 tbsp. oleo
Combine mustard, sugar, flour, salt, and red pepper in a double boiler. Add
eggs and vinegar; blend thoroughly. Place over boiling water; cook. Stir
until thick. Add butter; stir until melted. Cool mixture; store in jar in
refrigerator.
-- HOMEMADE MUSTARD
1 can (395 g) Eagle Brand sweetened condensed milk
2 tsp. (or less) turmeric
1/4 c. dried mustard
1/3 c. vinegar
Beat and refrigerate. Delicious.
-- HOT HORSERADISH MUSTARD
1/2 c. dry mustard
1/2 c. cider vinegar
3 tbsp. honey
2 tbsp. drained prepared horseradish
1 tsp. red pepper flakes
1/4 c. mustard seeds
1/3 c. white wine vinegar
Combine all ingredients in a blender. Process until smooth. Store in tightly
covered jars for several months.
-- GRAINY SPICY MUSTARD
2/3 c. dry white wine
1/3 c. cider vinegar
1 tbsp. honey
1 tsp. salt
Tie in cheesecloth; 2 tablespoons mixed dry whole spices such as pickling
spice, or anise, fennel, dill, bay leaves. 1/4 cup brown mustard seed, 1/4
cup yellow mustard seed. Simmer everything except mustard seeds with 1/2 cup
water in covered saucepan for 5 minutes. Remove spices and add mustard to
liquid. Let steep for 1 hour Transfer to blender and grind until thick. Add
a bit more water gradually, blending until reasonably smooth but still
thick. Then if necessary with additional wine or water after mustard is
cool.
-- HOME-STYLE BROWN MUSTARD
1/3 c. dry mustard
3 tbsp. mustard seed, slightly crushed
1/2 c. hot water
1/4 c. plus 2 tbsp. cider vinegar
1/3 c. coarsely chopped onion
3 tbsp. packed dark brown sugar
1 clove garlic, cut into quarters
1 tsp. salt
1/2 tsp. dill seed
1/4 tsp. dried marjoram leaves
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
6 whole peppercorns
In small mixing bowl, combine dry mustard and mustard seed. Add water and
mix well. Cover and set aside for 1 hour. In 1-quart casserole, combine all
remaining ingredients. Cover. Microwave at high 3 to 4 minutes or until
onion is tender. Let mixture stand, covered, until cool. Using wire
strainer, strain vinegar mixture into dry mustard mixture, pressing with
back of spoon. Discard onion solids. Stir mustard mixture. Microwave,
uncovered, at high 4 to 5 minutes, or until mixture thickens slightly,
stirring once. Spoon into sterilized jar. Cover and refrigerate overnight
before serving. Store in refrigerator no longer than 3 months. If desired,
mix vinegar or water into cooled mustard to thin. Makes 1 cup mustard.
-- BEST MUSTARD I EVER TASTED
1/2 c. flour
1/2 c. dry mustard
1/2 c. sugar
1/2 c. cider vinegar
Mix thoroughly until smooth. DO NOT COOK.
-- HOT MUSTARD
2 c. sugar
1 tsp. salt
1 1/2 c. cider vinegar
6 oz. dry mustard
1/2 tsp. black pepper
1/4 tsp. red pepper
1/4 tsp. white pepper
3/4 c. cold water
1/2 stick oleo
3 beaten eggs
Heat sugar, salt, and vinegar on low. Add mustard, peppers, and cold water
to make paste. Add to vinegar-sugar mixture. Add oleo and eggs; bring to a
boil, stir constantly. Cook slowly about 6 minutes. Cool and bottle or put
in jars.
-- MAGNIFICENT MUSTARD
1 c. vinegar (white or cider)
1 c. dry mustard
2 eggs, well beaten
1 c. sugar
Mix vinegar and mustard together and let stand overnight. Add eggs and
sugar. Bring to a slow boil and cook until mixture coats the back of the
spoon - about 10 minutes. Cool and then refrigerate. For gift giving, spoon
into small glass jars (a great way to recycle glass spice jars and baby food
jars).
-- NITA'S HOT SWEET MUSTARD
1 c. mustard (4 oz. box)
1 c. white vinegar
1 c. sugar
1/4 tsp. salt
1 tsp. turmeric powder
Garlic and onion juice if desired
Mix and let stand overnight or all day. Then combine with two well beaten
eggs and let cook until thickened. Use rotary beater so it does not lump.
Put in jars and refrigerate.
-- HOT MUSTARD
4 oz. dry mustard
3 c. flour
2 c. sugar
1 tbsp. salt
1 tbsp. turmeric
2 1/2 c. vinegar
2 eggs
Mix all ingredients with beater in a large mixing bowl, until thick. Store
in refrigerator. Makes several jars. Great for gifts.
-- DIJON MUSTARD
2 c. dry white wine
1 c. chopped onions
2 cloves garlic, minced
4 oz. dry mustard
2 tbsp. honey
1 tbsp. vegetable oil
2 tsp. salt
Few drops Tabasco
Combine wine, onion and garlic. Heat to boiling; simmer 5 minutes. Pour into
bowl and cool. Strain wine mixture into dry mustard in small sauce pan,
beating until very smooth. Heat slowly, stirring constantly until mixture
thickens. Cool. Pour into non-metallic container and cover. Chill at last 2
days.
-- BETTY LEGG'S MUSTARD
8 oz. apple jelly
8 oz. pineapple jam
2 oz. dry mustard
5 or 6 oz. horseradish
1 tsp. black pepper
Mix all together and put in jar. You may use any kind of preserves in place
of pineapple. Keep in refrigerator.
-- SKID-ROW MUSTARD
7 tbsp. (2 oz.) dry mustard
2 tbsp. (1 oz.) mustard seed
1/4 c. unbleached white flour
1 tbsp. sugar
1 tsp. salt
1/4 tsp. celery seed
1/8 tsp. nutmeg
1/4 c. water
1 c. cider or red wine vinegar
1 tsp. molasses
2-4 tbsp. white wine
Mix dry ingredients in 2 cup glass measure. Stir in water, then vinegar. Add
molasses. Cook for 3 minutes on Normal or High, stirring frequently. Set
control to Defrost and cook 4 minutes, stirring after 2 minutes. Stir in
white wine until mustard is of the desired consistency. Store in a covered
container in the refrigerator. Makes 1 3/4 cups - 12 ounces.
-- HOT MUSTARD
This no-cook, quick-mix hot mustard costs less than one-third the price of
the commercial variety-with no difference in taste. 2 tbsp. beer 1/4 c.
prepared mustard 2 tsp. prepared horseradish 1/8 tsp. turmeric 1/8 tsp.
white pepper Mix dry mustard and beer to a smooth paste in a 2 cup glass
measure. Add all other ingredients and mix thoroughly. Cover and store in
the refrigerator. Makes 4 1/2 ounces. The recipe just fills a recycled hot
mustard container.
-- HOMEMADE MUSTARD
4 oz. dry Coleman mustard
1/2 c. beer
1/2 c. white vinegar
Mix and let stand 1/2 hour. Beat 3 eggs and add 3/4 cup white sugar and add
to mustard mixture. Cook until thick (about 5 minutes).
-- EMMA'S MAGNIFICENT MUSTARD
1 c. dry mustard
1 c. white vinegar
Mix and let set in refrigerator overnight. In double boiler, whip 2 eggs and
1 cup white sugar. Stir in mustard vinegar mixture. Cook for 18 minutes
stirring with wire whisk. Cool and jar. This will clear out your sinuses!
It's sweet and spicy - it's great!
-- SWEET ONION MUSTARD
4 tbsp. dry mustard
3 tsp. sweet pickle juice
1 tsp. salt
3 tbsp. sweet relish
1 c. vinegar
1 tbsp. sugar
3 egg yolks, beaten
1/2 c. finely diced onions
Beat mustard, vinegar, pickle juice, sugar and salt. Cover and let stand 2-3
hours. Place mixture on top of double boiler over simmering water. Whisk in
egg yolks and continue whisking for 5 minutes until mustard and creamy. Stir
in relish and onion. Yields about 1 1/2 cups. Great on hamburgers.
-- "IT'S REALLY HOT BUT SWEET" MUSTARD
6 oz. dry mustard
1/2 tsp. black pepper
1/4 tsp. white pepper
3-4 oz. cold water
2 c. brown sugar
1 1/2 c. vinegar
Salt to taste
1/2 stick butter
3 eggs
Mix first 4 ingredients to make a paste. Add next 4 ingredients to paste.
Beat well. Add eggs, beaten well to mixture. Bring mixture to a boil and
then remove from heat. Use mixer to blend well. Warning: Stand back from
steam rising from pan as you mix after boiling as fumes are very potent and
will cause tearing. Refrigerate in small jars. Great Christmas gifts for
neighbors. A little goes a long way!
-- CANADIAN MUSTARD
2 eggs, beaten
5 tbsp. dry mustard
1 tbsp. flour
1/2 c. white vinegar
1/2 tsp. salt
1/2 c. sugar
Dash of cayenne
Beat eggs, add mixed flour and seasonings and vinegar. Cook in double boiler
until thick, stir constantly. Add lump of butter to keep moist. Keeps well
in refrigerator.
-- HOMEMADE MUSTARD
1/2 c. dry mustard
1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. boiling water
1/4 c. vinegar
1/4 c. salad oil
Mix first 5 ingredients until paste like. Add oil and vinegar and blend in
blender. May add few drops yellow food coloring, if desired.
-- LOUISE'S MUSTARD
4 oz. Coleman's dry mustard
1 c. brown sugar, packed
2 tbsp. flour
1 c. cider vinegar
1 can beef consomme
3 eggs
Combine ingredients in blender. Cook in a double boiler until thick,
stirring occasionally. Refrigerate when cooled. Better if it sets overnight
before eating.
-- JAPANESE MUSTARD
1/4 c. dry mustard
2 tbsp. cold water
3 tbsp. heavy cream
1/4 tbsp. soy sauce
1 tbsp. toasted sesame seeds, crushed
1 tsp. grated lemon rind
Mix mustard with water and cream. Add soy sauce, seeds, and lemon rind. Mix
until smooth. Good with pork, chicken and shrimp.
-- OLD FASHIONED MUSTARD
1 gal. cider vinegar
1 c. dry mustard
1 c. sugar
1/2 c. salt
1 tsp. alum
Approximately 15 lb. of tiny cucumbers
Mix cider vinegar with rest of ingredients, except cucumbers. Soak and wash
cucumbers in cold water. Pat dry and pack them very thightly in any kind of
jar, can even be placed in a crock. Cover cucumbers with vinegar mixture.
Place lids on and store in cool dark place.
-- PARTY MUSTARD
1/2 c. dry mustard
1 c. sugar
1 c. mayonnaise
1/2 c. apple cider vinegar
2 eggs, well beaten
Mix together the dry mustard and apple cider vinegar. Mix well until no
flecks of mustard are left. Add sugar and well beaten eggs. Cook until thick
like a custard. Let set until cold. Add mayonnaise. Mix well and put in
container and store in refrigerator



 