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Recipe Name: Apricot Mustard Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Sweet 'N' Hot mustard, Sweet 'N' Hot mustard
1/2 Cup(s) Apricot jam
3/4 Cup(s) Dry mustard
71511 53, GT Cookbook echo moderator at net/node 004/005
Directions:
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Thu, 8 Feb 1996
13:44:04 -0500 Mix together in a bowl. Transfer to a jar with a
tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then
refrigerate. An exotic mustard that's great with stout cheeses.
Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6
Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct
11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA on GEnie -
CBTN00C on P From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST
SERVER From the MealMaster recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 522
Calories From Fat: 66
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 2317.6mg
Potassium: 357.2mg
Carbohydrates: 114.6g
Fiber: 5.3g
Sugar: 69.4g
Protein: 9.5g


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