Eeew, freeze-dried by now, I should think!
Here's one for you. I've never posted it. Six blues at the Fair, plus "Best Mustard" in 1996, last time I entered it. I've given hundreds of jars as gifts.
* Exported from MasterCook Mac *
Sweet-Hot Mustard
Recipe By : Barb Schaller, posted to rec.food.cooking 12-14-05 Serving Size : 60 Preparation Time :0:00 Categories : Condiments Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces dry mustard (approximately 3-4 cup) 1 cup white vinegar 1 1-4 cups sugar 6 eggs
Combine the dry mustard powder and vinegar and let stand for a couple of hours (or overnight). Combine with rest of ingredients in a blender container, or with a wire whisk in a bowl, and blend till smooth. Put in a medium saucepan and cook over low-to-medium heat, stirring constantly, until it thickens and just comes to a boil. ThatÕs all there is to it!!
I cook it in a stainless steel saucepan.
Makes about 3-1-2 cups. Must be refrigerated.
Note: A pinch of turmeric brightens the color. Add it when you blend the whole thing. Recipe is easily halved; I recommend it unless you really eat a lot of mustard on sandwiches at your house. I was told that the ÒoriginalÓ recipe calls for 4 oz. of dry mustard (it maybe comes in that size can in the grocery store) but that that amount makes a really hot mustard. I buy the dry mustard powder i bulk at Valley Natural Foods in Burnsville -- the food co-op. The End. 9-9-89
NOTES : First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992, 1996.
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