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LOCATION: Recipes >> Preserving >> Mustard 14

Print this Recipe    Mustard 14

MUSTARD

1/2 c. vinegar
1/2 tsp. dry mustard
1/4 tsp. turmeric
1 rounding tsp. cornstarch
Shake of salt
1/2 c. brown sugar

Heat vinegar to hot, but not boiling. Make a thin paste of dry
mustard, turmeric, cornstarch, and salt. Add to the hot vinegar
and cook until thickened. Add brown sugar. Store at room temperature.
Do not refrigerate. Delicious on baked beans, ham, turkey and
meatloaf.

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