"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet and Tangy Mustard Recipe

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This recipe for Sweet and Tangy Mustard, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Whipple
Added: Thursday, April 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sweetened condensed milk
(or 1/2 of a 14oz can)
1 8oz. bottle of prepared yellow mustard
2 1/2 tablespoons prepared horseradish
(I like it spicy so I use 3)
3 tablespoons worcestershire sauce

Directions:
Directions:
Stir together all ingredients until well blended. Store in the refrigerator for up to 3 months. Serve with pretzels, egg rolls, or with a holiday ham.

Personal Notes:
Personal Notes:
I put this in decorative glass jars at Christmas and give as a gift with a bag of pretzels.....People love it.

 

 

 

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