Recipe - Apricot Mustard

1 cup Sweet 'N' Hot mustard
One half cup Apricot jam
Three fourths cup Dry mustard

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Thu, 8 Feb 1996 13:44:04 0500
Mix together in a bowl. Transfer to a jar with a tightfitting lid. Age in
a cool dark place for 2 to 8 weeks, then refrigerate. An exotic mustard
that's great with stout cheeses.

Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0914667076 Published
by Culinary Arts Ltd..

Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in
Jersey J.ZIOLA on GEnie CBTN00C on *P*

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MMRECIPES@IDISCOVER.NET

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