Apricot Mustard

Title: Apricot Mustard
Categories: Sauce
Yield: 1 Servings

1 c Sweet ‘N’ Hot mustard
1/2 c Apricot jam
3/4 c Dry mustard

From: Wendy Lockman

Date: Thu, 8 Feb 1996 13:44:04 -0500
Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in
a cool dark place for 2 to 8 weeks, then refrigerate. An exotic mustard
that’s great with stout cheeses.

Recipe by Helene Sawyer in “Gourmet Mustards” ISBN# 0-914667-07-6 Published
by Culinary Arts Ltd..

Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in
Jersey – J.ZIOLA on GEnie – CBTN00C on *P*

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

MM-RECIPES@IDISCOVER.NET

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