| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 1 | Servings | ||
INGREDIENTS
| 1 | c | Mustard, Dry |
| 1 | t | Salt |
| 4 | T | Red Wine Vinegar |
| 4 | T | Dry Red Wine |
| 1 | T | Worcestershire Sauce |
| 1 | T | Dried Basil |
| 4 | T | Tomato Paste |
INSTRUCTIONS
Place all ingredients in the container of a blender or food processor fitted with a steel blade. Process for 1 minute. Scrape sides with rubber spatula & process 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using. Makes 1 1/4 cups. Serving Ideas : beef/lamb stew, marinades, barbequed meats 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
A Message from our Provider:
“Jesus is my Lifeguard!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 280
Calories From Fat: 89
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 6027.3mg
Potassium: 1277.5mg
Carbohydrates: 33.5g
Fiber: 10.8g
Sugar: 9.8g
Protein: 15.1g