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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.

Bourbon Pork Tenderloin with Mustard Sauce
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 pounds pork tenderloin

Combine marinade ingredients in baking dish; add tenderloin.  Cover and refrigerate at least 2 hour, turning occasionally.  Remove from marinade, discarding marinade.  Place on a rack in a shallow roasting pan.  Bake at 325 degrees for 45 minutes or until thermometer registers 160 degrees when inserted into the thickest portion.  Serve with mustard sauce.

Mustard Sauce:  Combine 2/3 cup sour cream, 2/3 cup mayonnaise, 2 tablespoons Spice Barn Ground Mustard, and 2 tablespoons green minced onion.  Cover and chill.

Curry-Almond Cheese Spread
2 (8-ounce) packages cream cheese, softened
1 (9-ounce) jar mango chutney
1 cup slivered almonds, toasted
1 tablespoon Spice Barn Curry Powder
1/2 teaspoon Spice Barn Ground Mustard
Toasted slivered almonds
Garnishes: thinly sliced Granny Smith apple, fresh parsley sprigs, fresh cranberries
Assorted crackers

Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Shape mixture into a round. Chill until ready to serve. Sprinkle with almonds. Garnish, if desired. Serve with assorted crackers.

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.