Gourmet Sandwich

Ingredients:

Slices of hearty rye or wheat bread
Slices of smoked turkey
Slices of smoked cheddar cheese
Thin slices of pears, apples, or avocado

Directions:

Combine as you wish and spread with Mustard Girl mustard of your choice.

Baked Potato Stroganoff Recipe

1 sweet Vidalia onion
1/4 can water
1 teaspoon Worcestershire sauce
1 tablespoon MUSTARD GIRL AMERICAN DIJON
½ teaspoon garlic powder
salt and pepper to taste
1 - 4 oz can of Mushroom slices, drained
1 - 8 oz can condensed cream of mushroom soup
4 oz tomato paste
4 oz sour cream

Sauté onion and mushroom slices. Mix in condensed cream of mushroom soup thinned with about 1/4 can water. Season with Worcestershire sauce, tomato paste, MUSTARD GIRL AMERICAN DIJON mustard, garlic powder, salt and pepper. Stir in sour cream. Heat to simmering. Serve mixture over split and fluffed microwave-baked potatoes.

VEGETABLE VINAGRETTE RECIPES: for salads, asparagus, tomatoes, leeks, potatoes

3 tablespoons olive oil
2 tablespoons lemon juice-or red wine vinegar
2 teaspoons MUSTARD GIRL AMERICAN DIJON
1/2 teaspoon ground black pepper
1/4 teaspoon salt
¼ teaspoon brown sugar

Or-

2 tablespoons MUSTARD GIRL AMERICAN DIJON
2 tablespoons red wine vinegar
2 garlic cloves minced
1 tablespoon fresh basil
¼ cup extra virgin olive oil
¼ teaspoon salt
1/8 teaspoon ground pepper

MUSTARD GIRL’s COLESLAW RECIPE

1 large head cabbage (about 3 pounds)—cored
1 pound pared and shredded carrots
1 chopped green bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon salt
2 teaspoons MUSTARD GIRL AMERICAN DIJON
1 cup sugar

This coleslaw recipe is great with chopped BBQ or sliced barbeque. Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.
In saucepan, bring to boil: vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.

MUSTARD GIRL’ S CUCUMBER RECIPE

6 large cucumbers
3 medium onions cut into 1/8 inch slices
3 cups vinegar
4 teaspoons canning/pickling salt
3 cups sugar
2 teaspoons MUSTARD GIRL AMERICAN DIJON
½ teaspoon alum
1 teaspoon dill

In a large container, combine cucumbers and onions.  Combine the remaining ingredients in a large bowl, stir until sugar is dissolved. Pour over cucumber mixture; mix well.  Cover and chill overnight.

Mustard Girl’s Dipping Sauce Recipe

2/3 cup mayonnaise
2 tablespoons Mustard Girl American Dijon
1 1/3 cups sour cream
3 tablespoons finely chopped fresh chives
1 teaspoon fresh lime juice

Blend together and serve with salmon cakes, or vegetables.

Mustard Girl’s Favorite Salmon Recipe

1/2 cup plain yogurt
1/4 cup MUSTARD GIRL AMERICAN DIJON MUSTARD
1 tablespoon honey
1/4 cup fresh lemon juice
3 tablespoons chopped fresh dill
--
1 pound salmon
1 cup white wine
1/2 cup water
1/4 cup chopped shallots

In a small bowl, blend the plain yogurt, Mustard Girl American Dijon mustard, honey, lemon juice and dill.  Cover and refrigerate overnight. In a medium saucepan over medium heat, place salmon in the white wine and water. Adjust the amount of water necessary to just cover the fish. Sprinkle with shallots. Cover and cook 10 to 12 minutes, until salmon is easily flaked with a fork.  Drain and serve with the yogurt sauce.  Very tasty!!