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HOT MUSTARD |
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Category: |
Dip |
Quantity: |
2
cups |
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Notes: |
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INGREDIENTS: |
3
T cornstarch |
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2/3
C vinegar |
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1
t salt |
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½
C water |
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½
C sugar |
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2
oz can colman’s dry mustart |
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1/3
t tumeric |
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¼
C water |
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¼
stick oleo |
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INSTRUCTIONS: |
Blend
cornstarch, salt, sugar, vinegar and water and cook over low heat until thick
and smooth. Add a paste made of colmans and ¼ cup water. Stir into hot
mixture. Add 1/8 teaspoon tumeric and ¼ stick oleo. Stir constantly while
cooking until oleo melts. Very
good with ham. Sometimes
you can’t find Colman’s mustard so any dry mustard will work. |