Sunday, September 28, 2014
YELLOW MUSTARD for Deviled Eggs
Mash yolks of 6 hard cooked eggs + 1/4 Cup of Sour Cream + 1 Tbsp Yellow mustard + 1 Tbsp Chopped Chives + 1/4 Tsp salt, then spoon into the cooked whites.
DIJON MUSTARD for Fish Topping
1 Tbsp Dijon Mustard + 2 Tbsp Mayonnaise + 1 Tbsp chopped Dill then spread on 6 Flounder or Cod Fillets. Broil for 3 minutes then serve.
GRAINY MUSTARD for Salad Dressing
3 Tbsp Olive Oil + 1 1/2 Tbsp White Balsamic Vinegar + 1/2 Tsp Grated Orange Peel, then toss with your salad and some orange segments.
HONEY MUSTARD for Cole Slaw
3 Tbsp Honey Mustard + 2 Tbsp Rice Vinegar + 1/4 Tsp Salt. Toss with a package of ready made slaw and 1 Chopped Mango.