MISC

HOT MUSTARD


  • 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
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