Recipe Archives->Preserving->Mustard Spread 01

MUSTARD SPREAD

1 tsp. salt
1 can Coleman's dry mustard
1 c. apple cider vinegar
1 c. sugar
2 beaten eggs
1 1/2 tsp. dry dill

Combine salt, vinegar, mustard and sugar. Stir well. Refrigerate
overnight. Add eggs and dill. Heat over a double boiler. Bring to
a boil. Reduce heat to medium. Cook for 30 minutes. Pour into jars.
Makes two small jars or 1 large. Refrigerate when cooled. Delicious
on ham and turkey sandwiches.

Printable version: mustard-spread01.txt.