Name: Homemade Mustard 2
Ingredients: 2 oz Mustard seeds (1/2 cup plus 2 tbl); 1 c White wine; 1/2 c Vinegar (wine;cider,malt, or white); 1/2 c Water; 2 tb Honey; 1/2 ts Pickling salt; 1/2 ts Ground allspice

How, then, may one know how to choose a mate? There are only two absolutely essential requirements: first, that the other person is also a Christian; second, that the two of you not only desire to but growingly give evidence of an ability to face, talk over, and solve problems together from God’s Word in God’s way. While socio-economic, ethnic, chronological, and other factors may rightly enter the picture as minor matters of preference, they are in no sense essentials. Indeed, they are icing on the cake.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains		Sauce	1	1/2 pints

INGREDIENTS

2	oz	Mustard seeds (1/2 cup plus 2 tbl)
1	c	White wine
1/2	c	Vinegar (wine;cider,malt, or white)
1/2	c	Water
2	tb	Honey
1/2	ts	Pickling salt
1/2	ts	Ground allspice

INSTRUCTIONS

Put the mustard seeds in a small bowl, cover with the liquids, and soak
overnight. Remove seeds and liquid to blender or food processor. Add honey,
salt, and allspice. Blend until the mixture is thick and smooth. If the
mustard is too thick, add more vinegar, water or white wine, 1 tablespoon
at a time. Give mixture a final blend and pour into small sterilized jars
with air tight screw-on lids. Store in the refrigator.
Posted to MM-Recipes Digest V4 #204 by "Lamoureaux, Shona"
<lamoureauxs@agresearch.cri.nz> on Aug 6, 1997

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