Ground Mustard Recipes
Spinach-Bacon Salad
1 package spinach
1 head romaine
10 slices bacon, cooked and crumbled
1/4 cup sugar
1 teaspoon salt
1 teaspoon Spice Barn
Ground Mustard
1 tablespoon onion, grated
1/2 cup cider vinegar
3/4 cup oil
1 1/2 cups large curd cottage cheese
Mix sugar, salt, mustard, onion, vinegar, and
oil; chill. Prepare greens and mix. Add cheese and bacon to greens; toss
with dressing.
Appetizer Vegetable Spread
1 large tomato
1 cucumber
1 green pepper
1/2 onion
1 carrot
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon Spice Barn Paprika
1 package unflavored gelatin
1/2 teaspoon Spice Barn
Ground Mustard
1 cup mayonnaise
1/4 cup cold water
Grind tomato, cucumber, green pepper, onion,
and carrot finely. Squeeze to drain well. Soften gelatin in cold water for
5 minutes. Meanwhile, combine, mayonnaise, mustard, worcestershire sauce,
salt, ground mustard, and paprika. Combine gelatin, mayonnaise mixture, and
vegetables well. Chill for several hours. Filling may be used for finger
sandwiches, or a sandwich spread.
Almond Ham Rollups
8 ounces cream cheese
2 tablespoons mayonnaise
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1/4 teaspoon Spice Barn
Ground Mustard
1/4 teaspoon Spice Barn Paprika
1/8 teaspoon ground black pepper
1/8 teaspoon hot sauce
1 tablespoon chopped toasted almonds
12 ounces thinly sliced ham
Combine all ingredients and spread 1
tablespoon mix on each ham slice. Roll up jelly roll style. Chill. Slice
into 1" slices, serve.
Sweet and Spicy Mustard Dip
1 1/2 cups honey
1 cup vinegar
3 eggs
3 ounces Spice Barn Ground
Mustard
1/2 teaspoon salt
pretzels, chicken fingers, sausage slices
In a blender, combine and process the first 5
ingredients. Pour into a saucepan; cook and stir over low heat to 160
degrees. Pour into small jars. Cover and refrigerate up to a week. Serve
with pretzels, chicken fingers, sausage slices, etc.
Walnut-Cheese Romaine Salad
8 cups romaine lettuce, torn into
bite sized pieces
1 package walnut pieces, chopped
3 ounces cream cheese
1 cup salad oil
1/2 cup vinegar
1/3 cup sugar
1/4 cup finely chopped onion
1 teaspoon Spice Barn Celery Seed
4 teaspoons Spice Barn
Ground Mustard
1 teaspoon salt
Roll cream cheese into small balls and roll
in walnuts. Combine oil, vinegar, sugar, onion, mustard, celery seed,
mustard, and salt in a jar and shake well. Combine greens with cheese
balls. Toss with dressing. (refrigerate remaining dressing)
Hot Mustard Sauce
3 tablespoons
Spice Barn Ground Mustard
1 teaspoon superfine sugar
1/4 teaspoons salt
1/2 cup half and half
1 tablespoon white wine vinegar
Combine ingredients and let stand in refrigerator until mixture thickens
slightly. Will keep 3 days in refrigerator. A cold sauce for roast pork.
Very hot! Similar to Chinese Mustard.
Pork Chops with Mustard Sauce
2 tablespoons flour
1 tablespoon Spice Barn
Ground Mustard
1 teaspoon Spice Barn Seasoned Salt
1/8 teaspoon pepper
4 pork chops, 3/4 inch thick
2 tablespoons oil
Combine first 4 ingredients. Dredge pork
chops in mixture. Brown in oil over medium heat. Combine sauce ingredients
and pour over chops. Cover and simmer until tender.
Mustard Sauce: 2 teaspoons Spice Barn Ground Mustard, 1 cup water, 2
tablespoons ketchup, 2 tablespoons orange marmalade, 1 tablespoon soy sauce,
1 tablespoon Dijon mustard.
Shirley's Sweet and Sour Mustard
1 cup
Spice Barn Ground Mustard
1 cup cider vinegar
2 eggs
1 cup sugar
Mix mustard and vinegar. Mix well and cover;
let sit overnight. Beat the eggs and gradually add the sugar. Add to
mustard mix. Cook over medium heat until thick, approximately 10 minutes.
Pour into small jars and store in the refrigerator.
Submitted by: Tara
Sweet and Hot Swedish Mustard
2 eggs
1/2 cup sugar
5 tablespoons Spice Barn
Ground Mustard
2 teaspoons salt
dash ground pepper
1 cup whipping cream
1/4 cup white vinegar
Place eggs in top of double boiler over
gently simmering water and whisk until light. Add sugar, mustard, salt and
pepper, and blend well. Gradually add cream, stirring constantly with
wooden spoon until it drops in thin ribbon, about 8-10 minutes. Do not boil
or mixture will curdle. Remove from heat and slowly add vinegar, beating
constantly to blend. Mixture will thicken as it cools. Store in
refrigerator.
Homemade Mustard
2 eggs
1/2 cup brown sugar
1/2 cup canned consommé
1/2 cup white wine vinegar
1/4 cup Spice Barn Ground
Mustard
1 1/2 teaspoons flour
dash hot pepper sauce
Beat eggs in medium bowl. Add remaining
ingredients and mix well. Pour into saucepan and cook over low heat until
thickened, stirring constantly, about 10 minutes. Pour into sterilized jar
and seal. Let cool. Store in refrigerator.
Cheddar Crackers
1 pound coarsely grated sharp cheddar
cheese
1 cup unsalted butter, softened
1 large egg yolk
1/4 cup Dijon mustard
2 tablespoons ground mustard
2 teaspoons salt
2 cups all purpose flour
In food processor, blend butter and cheese;
add remaining ingredients. Pulse just until combined; transfer to
bowl. Cover and refrigerate 15 minutes. Divide dough in half and
roll into 12 inch logs on a lightly floured surface. Wrap in waxed
paper and place in zip lock bag. Refrigerate at least 2 hours.
Preheat oven to 350 degrees. Grease a baking sheet. Slice dough
into 1/8 inch thick slices and place on baking sheet. Bake until
golden, about 12 minutes. Cool on racks.
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