I LOVE this stuff...put it on a grilled Swiss sandwich or dab a dollop
on a salmon filet....HEAVEN!

Use a nice clean jar that has a lid.

Fill i/3 of the jar with mustard powder.
Add apple cider vinegar to the 2/3 "mark".

Stir or shake til the powder and vinegar are completely mixed and store
in the fridge over night.
Next day, add brown sugar to take up the final 1/3. Mix again and
refridgerate 24 hours.

Also fab on ham, roast potk, porkchops, beef, chicken.... and a LITTLE
goes a LONG way, because it IS HOT. I mean, it will make yer NOSE run!
You'll holler, "HOOOO-BOY!"

Lass

WoooHooo a hot & sweet mustard recipe that doesn't have any egg which
means it will keep... and it's simple too. Yahoo! Thanks Lass, ah
love's me mustard.


Copied and saved.

Oh, add corned beef to the list of meats where sweet & hot mustard is
appropriate.

```````````

On Mon, 8 Dec 2008 11:29:12 -0500, (Lass
Chance_2) wrote:

>I LOVE this stuff...put it on a grilled Swiss sandwich or dab a dollop
>on a salmon filet....HEAVEN!
>
>Use a nice clean jar that has a lid.
>
>Fill i/3 of the jar with mustard powder.
>Add apple cider vinegar to the 2/3 "mark".
>
>Stir or shake til the powder and vinegar are completely mixed and store
>in the fridge over night.
>Next day, add brown sugar to take up the final 1/3. Mix again and
>refridgerate 24 hours.
>
>Also fab on ham, roast potk, porkchops, beef, chicken.... and a LITTLE
>goes a LONG way, because it IS HOT. I mean, it will make yer NOSE run!
>You'll holler, "HOOOO-BOY!"
>
>Lass



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West