6 oz cream cheese
1 teaspoon hot pepper garlic vinegar
4 teaspoons milk
1 tablespoon "The Blend"
Combine in small bowl. Mix well. Cover tightly and let sit in refrigerator for a few hours. This is great as a dip or on canapes.
1/2 cup brown sugar
6 tablespoons olive oil
4 tablespoons tarragon vinegar
3 medium garlic cloves crushed
3 tablespoons country mustard
4 tablespoons lemon juice
1 1/2 teaspoons salt (optional)
Mix ingredients well. Place in container for marinating. Add meat, poultry or fish. cover all sides and soak for at least 15 minutes. Longer for more intense flavor. This marinade is excellent prepared with chicken and vegetable kabobs!
Mix 2 cups confectioners sugar, 1 teaspoon vanilla or rose water and 2-3 tablespoons of evaporated milk.
Preheat oven to 375 degrees.
Cream butter and sugar. Add egg and mix. Sift flour and salt together. Mix into creamed mixture. Add Rose water. Devide dough in half. Roll dough 1/8 inch thick on floured board. Cut into desired shapes. (We like hearts) Bake on ungreased cookie sheet for 6-8 minutes. Glaze with icing when cool.
Great with chicken, prime rib, or tempura vegetables. Just combine equal parts Sour Cream and Nasturtium Mustard!
Melt butter. Add vinegar, stir in mustard, then heavy cream. Simmer for 2-3 minutes. Makes enough for 4 grilled chicken breasts.
Easy mustard recipes submitted by Peggy Samuelson, Medina, Minnesota
