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    Stuffed Pork Burgers

    Stuffed Pork Burgers MAKES: 4 servings 1/2 cup chopped fresh mushrooms 1/4 cup sliced green onions 1/4 teaspoon garlic powder 1 tablespoon butter 2 tablespoons Worcestershire sauce 1 teaspoon ground mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1-1/2 pounds ground pork 4 kaiser rolls, split 4...
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    Herb & Cheese-Stuffed Burgers

    Herb & Cheese-Stuffed Burgers MAKES: 4 servings 1/4 cup shredded cheddar cheese 2 tablespoons cream cheese, softened 2 tablespoons minced fresh parsley 3 teaspoons Dijon mustard, divided 2 green onions, thinly sliced 3 tablespoons dry bread crumbs 2 tablespoons ketchup 1/2 teaspoon salt 1/2...
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    Deli Chicken Wraps

    Deli Chicken Wraps 1 pound grilled chicken, cut into strips 1/2 cup brown mustard, divided 1/4 cup French-style salad dressing 4 (10-inch) flour tortillas, heated 1 cup shredded cheese 1 cup shredded lettuce Toss chicken with 1/4 cup of the mustard and salad dressing; set aside. Spread each...
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    Puffed Turkey Sandwiches

    6 slices Vienna bread, 1/2" thick 1/2 cup cranberry sauce or cranberry-orange relish Sliced cooked turkey 2 egg whites 1/4 tsp. dry mustard 1/4 cup mayonnaise or salad dressing Heat oven to 400F. Spread bread with cranberry sauce. Place slices on baking sheet; top each slice with turkey. Beat...
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    Beef Roast in the Coals

    3 1/2 - 4 lb beef sirloin tip roast, about 4" thick 1 jar (6oz) prepared mustard About 1 cup salt Prepare fire so that coals are very hot. It is a good idea to keep a "feeding fire" nearby so that fresh coals can be added during cooking to maintain heat. Cover entire surface of meat with...
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    Luncheon Meat (Spam, Klik) Stack-Ups

    Cut 1 can (12 oz) pork luncheon meat into 8 slices. Spread 4 slices with prepared mustard; top with remaining slices. Place meat on rack in broiler pan. Broiling time 10 minutes; turn once. Broil 4-5 inches from heat at 550F/Broil
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    Baked Ham With Spinach Stuffing

    1 pkg (10 oz) frozen chopped spinach 1/4 cup diced celery 1 can (3 oz) chopped mushrooms, drained 2 tsp. instant minced onion 1/4 tsp. salt 1/8 tsp. pepper 2 fully cooked smoked ham slices (about 1/2 lb each), 1/2" thick Mustard Sauce Thaw spinach; drain well. Mix spinach, celery, mushrooms...
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    Mustard Sauce

    2 tbsp. butter 2 tbsp. flour Salt and pepper 1 1/4 cups milk 1/8 tsp. nutmeg 1 tbsp. well-drained horseradish 1 tbsp. prepared mustard Melt butter over low heat; blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; gradually stir in...
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    Hot Mustard Fruits

    Mix 1/4 cup butter, melted, 1/2 cup brown sugar (packed) and 2 tbsp. prepared mustard; reserve 2 tbsp. Toss remaining mustard mixture, 1 can (16 oz) slices peaches, drained, 1 can (13 1/2 oz) pineapple tidbits, drained, 1 jar (4 oz) maraschino cherries, drained, and 2 bananas, sliced. Divide...
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    Hors D'Oeuvres (Variety)

    Avocado Spread: Mix 1 avocado, mashed, 1 tsp. lemon juice, 1/4 tsp. salt and 1/8 tsp. paprika. Toast bread strips, 3x1", on one side; cover other side with spread. Dip edges in finely snipped parsley. Cornucopias: Roll salami slices into cornucopias; secure with wooden picks. Fill with potato...
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    Deviled Ham Rolls

    Mix 4 cans (4 1/2 oz each) deviled ham and 3/4 cup finely chopped olives; chill until firm. Shape mixture into 4 rolls. Blend 4 packages (3 oz each) cream cheese, softened, and 1 tbsp. plus 1 tsp. prepared mustard; spread over rolls. Cover; chill at least 2 hours.
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    Shrimp Roll Appetizers

    Partially thaw 2 pkg. (5oz each) frozen shrimp egg rolls. Prepare sauces (link below). In metal fondue pot, heat salad oil (2") to 350F; transfer pot to source of heat at table. Adjust heat when necessary to maintain oil temperature. Spear egg rolls with fondue forks and place in hot oil. Cook...
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    Chicken And Pork Fondue

    Partially freeze 1 lb. pork tenderloin; cut across grain into 1/8" slices (or have meat retailer cut meat). Partially freeze 1 1/2 lbs. chicken breasts, boned; cut across grain into bite-sized pieces (1/4" thick). Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from...
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    Orange-Mint Sauce

    Heat 1/4 cup orange marmalade and 2 tbsp. prepared mustard over low heat, stirring constantly, until marmalade melts. Stir in 2 tbsp. snipped mint leaves. About 1/2 cup.
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    Beef Fondue

    Trim fat from 2 lbs. beef tenderloin, tenderloin tip or boneless beef sirloin. Cut meat into 1" cubes; arrange on lettuce or parsley lined serving plates. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving. In metal fondue pot...
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    Mini Meatballs

    1 lb. ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1 egg 1 tbsp. instant minced onion 1 tsp. parsley flakes 1 tsp. salt 1/2 tsp. Worcestershire sauce 1/8 tsp. pepper Sauces (below) Mix all ingredients except sauces. Shape mixture by rounded teaspoonfuls into 3/4" balls. Prepare sauces...
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    Frank - Sauerkraut Sandwich

    Drop 1 lb. frankfurters (8 to 10) into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 oz) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches
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    Corn Relish

    1 cup sugar 1 tsp. salt 1 tsp. celery seed 1/2 tsp. mustard seed 1 cup vinegar 1/2 tsp. red pepper sauce 2 cans (12 oz each) whole kernel corn 1/4 cup chopped green pepper 2 tbsp. chopped pimiento 2 tbsp. instant minced onion In medium saucepan, heat sugar, salt, celery seed, mustard seed...
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    Grilled Fish Steaks

    Mustard Butter (below) 3 lbs. fish steaks (salmon, tuna, halibut), 3/4 to 1" thick Prepare mustard butter. Place fish on lightly greased grill (or used hinged grill for easier turning) 4" from medium coals. Cook 6 to 8 minutes on each side or until fish flakes easily with fork. Baste frequently...
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    For each lb. of hamburger, add: 1 tsp. curing salt 1/2 tsp. mustard seed 1/2 tsp. pepper 1/2 tsp. garlic salt 1/2 tsp. liquid smoke Mix and refrigerate for 3 days- mixing well each day. On the 4th day, form into rolls and let dry in oven 8 hours at 150F. Can be frozen for further use.