MISC

HOT MUSTARD

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• 1/2 c dry Mustard
• 1 c cider Vinegar
• 3 Eggs, beaten
• 1 c Sugar
• Mix mustard and vinegar together
• Cover and let stand overnight
• In saucepan combine the beaten eggs and sugar and add the mustard mixture
• Cook over low heat until thick, stirring constantly
• Refrigerate