Mustard

Recipe of the Month: Apricot Mustard Glazed Ham

INGREDIENTS:

3/4 cup apricot preserves
1/3 cup yellow mustard

Cowgirl Biscuits & Gravy

1 C. Brown lentils, rinsed and drained
¼ C. Olive oil
½ C. Finely chopped onion

Bacon Blue Cheese Grilled Potato Salad

1 1/2 lb. Large red potatoes
1 1/4 C. Chunky blue cheese dressing, divided

Recipe: Chipped Beef Cracker Spread

3 1/2 oz. dried chipped beef
2 Tbsp. butter
8 oz. cream cheese, at room temperature

Recipe: Grilled Shrimp with Remoulade Sauce

Remoulade Sauce
3/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoon hot sauce

Recipe: Wisconsin Cheese and Grilled Chicken Salad

3 C. Grilled chicken breast, cut into 3/4-inch cubes
1 C. Red wine vinegar and oil salad dressing

Recipe: Spicy Georgia Peach Chicken

4 Boneless skinless chicken breast halves
Salt and pepper
2 Tbsp. Olive oil

Recipe: Smoked Chicken Salad With Penne Pasta

1½ Lb. Penne pasta, cooked, drained and cooled*
2 C. Smoked white meat chicken or turkey, cut into ¼-inch strips

Recipe: Pork Loin with Sweet and Hot Mustard Glaze

2-1/2 to 3 lbs. pork loin, boneless
3 jars Chelten House Sweet and Hot Mustard

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