Recipes

VIRGIL MUSTARD

1/2 c. vinegar
1/2 tsp. Colman's Mustard
1/4 tsp. turmeric
1 rounding tsp. cornstarch
Shake of salt
1/2 c. brown sugar

Heat vinegar to hot, but not boiling. Make a thin paste of dry mustard, turmeric, cornstarch, and salt. Add to the hot vinegar and cook until thickened. Add brown sugar. Store at room temperature. Do not refrigerate. Delicious on baked beans, ham, and meatloaf. (Heard someone who likes it on turkey sandwiches.)

Posted by Sara on KitchenLink.com ( June 04, 1997 at 00:18:17)

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