Yield: 1 Servings
|2 cans||(small) Colemans powdered mustard|
|1 cup||Malt vinegar|
This recipe is definitely TNT...we love it with grilled or fried chicken fingers and on sandwhiches.
>From Carle Family Cookbook Vol 2 Recipe by Danny Osterkamp Mix mustard and vinegar and let stand overnight in refrigerator. Stir in sugar and eggs. Cook until thickened. Pour into storage container and refrigerate.
Note: I have used Red Wine Vinegar in a pinch, but we prefer the Malt Vinegar. Others in my family have used other flavors of vinegar.
Posted to TNT Recipes Digest by Bosch Family <djptjj@...> on May 6, 1998