Name: Spicy Mustard
Ingredients: 1 c Cider Vinegar; 4 Whole Cloves; 4 Peppercorns; 1 Bay Leaf; 4 Juniper Berries; 1 c Mustard, Dry; 1 tb Worcestershire Sauce; 1 ts Salt; 2 tb Honey; 2 tb Light Brown Sugar; 1/4 ts Ginger, Ground; 1/4 ts Cinnamon, Ground; 1/4 ts Ground Allspice

Ideally, the goal is to see the discipline of child gradually lessen as he or she approaches the teen years (the opposite of what we often see in society) because life lessons have been learned and righteous actions are personally desired. Yet that does not mean parents no longer have a responsibility to discipline their teenager when necessary. In these cases, we have found the best methods to be restitution (a good action toward the one wronged - see Exodus 22) and/or the removal of a privilege (loss of electronics, use of the car, attendance at an event, etc.). Rarely if ever would our teen discipline be 'grounding' (as in unreconciled confinement) or exclusion from family activities or the use of something good as an instrument for 'punishment' (house chores, exercise, writing, etc.).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Condiment	1	Servings

INGREDIENTS

1	c	Cider Vinegar
4		Whole Cloves
4		Peppercorns
1		Bay Leaf
4		Juniper Berries
1	c	Mustard, Dry
1	tb	Worcestershire Sauce
1	ts	Salt
2	tb	Honey
2	tb	Light Brown Sugar
1/4	ts	Ginger, Ground
1/4	ts	Cinnamon, Ground
1/4	ts	Ground Allspice

INSTRUCTIONS

In a small saucepan bring to a boil over medium heat the cider vinegar,
cloves, peppercorns, bay leaf, & juniper berries. Lower the heat & simmer
for 5 minutes.
Place the dry mustard, Worcestershire sauce, salt, honey, light-brown
sugar, ginger, cinnamon, & allspice in the container of a blender or food
processor fitted with a steel blade. Strain the boiled mixture & add to the
container. Process for 1 minute. Scrape down sides of container with rubber
spatula & process 30 seconds longer. Mixture may seeem thin. Keep in a
well-sealed container & allow to stand overnight to thicken before using.
Makes 1 1/4 cups.
Serving Ideas : pates, pork, ham
Posted to FOODWINE Digest 10 Jan 97
Recipe by: The Mustard Cookbook
From:    Randee Fried <Noellekk@AOL.COM>
Date:    Sat, 11 Jan 1997 00:46:26 -0500

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