"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tangy Mustard Sauce Recipe

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This recipe for Tangy Mustard Sauce, by , is from The Blue Ridge Community College Phi Theta Kappa Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Althea Crawford
Added: Sunday, December 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp horseradish
2 Tbsp Worchestershire sauce
1 8 oz bottle mustard
1 14 oz can sweetened condensed milk

Directions:
Directions:
Mix all ingredients together, blending well. Use as a dip with chicken tenders, pretzels, etc. May make ahead and refrigerate up to three months.

 

 

 

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