Recipe - Jack Daniels Honey Mustard

One half cup Honey
One half cup Dark vinegar
One half cup Dark brown sugar; packed
2 Eggs
2 tablespoon Flour
2 tablespoon Prepared French's yellow
mustard
One half cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish
(9 ounces) cream sauce

Put honeoy, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only One half minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly. Can store refrigerated 68 weeks. Freezes for months.
Recipe can be halved. Source: Gloria Pitzer.
Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 11, 1997