| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Honey |
| 3/4 |
c |
Mustard; dry |
| 1 |
c |
Cider vinegar |
| 3 |
|
Eggs |
INSTRUCTIONS
Serve with sandwiches, to glaze meats and poultry and in salad dressings.
Also wonderful with cold shrimp and fish.
In the top of a double boiler combine all ingredients, stirring until
smooth. Continue to simmer for 8 to 10 minutes, or until thick and smooth.
Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace. Seal and
process in a boiling water bath for 10 minutes. If you're not going to
process, cool mustard before pouring into jar and refrigerate. Yield: 4
half-pints. Submitted By SIRREDHAWK@AOL.COM (SIRREDHAWK) On 21 AUG 1994
012006 -0400
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 10,
1998
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