Mustard/2 recipes

This recipe can be made with the regular and rapid bake cycles.

Tourtiere, a traditional French-Canadian pork pie seasoned with sage, thyme, cloves, and dry mustard. Ground pork and mashed potato filling in a double-crust pastry.

French toasted ham and cheese sandwiches on party rye with Swiss cheese, ham, orange marmalade, and dry mustard, dipped in egg wash and oven-baked until golden brown.

Polish noodle casserole with egg noodles baked in a creamy mix of sour cream, cottage cheese, onion, and dry mustard. Crispy browned noodles on top, soft and tangy underneath.

Creamy poppy seed salad dressing with cottage cheese, sugar, dry mustard, and dried onion. A sweet-tangy homemade dressing that brings spinach salads and fruit greens to life.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Pecan-crusted catfish with sweet potato chips: catfish fingers brushed with honey-mustard, breaded in toasted pecans, and pan-fried alongside crispy sweet potato rounds. A Southern weeknight plate.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

Bread and butter green tomato relish, a sweet-tangy way to use up end-of-season green tomatoes. Crisp cabbage, onions, and peppers in a turmeric-gold mustard brine, water-bath canned for the pantry.

Mac and cheese stuffed hot dogs baked with extra cheddar on top. Split frankfurters filled with homemade stovetop macaroni and cheese, then broiled golden.

Chicken breasts braised in white wine with plumped apricots, dried cranberries, and warm North African spices like cumin, coriander, and cinnamon. Elegant enough for company, easy enough for Tuesday.

Cubed round steak simmered in a tangy sauce of ketchup, vinegar, and Worcestershire until fork-tender, served over rice or noodles.

Indian cabbage, carrot, and onion curry with mustard seeds, cumin, turmeric, and coriander cooked in ghee. A vegetarian dry curry side dish ready in 35 minutes.

Granny Fearing's baked beans: a Southern-style classic with canned pork and beans doctored up with ketchup, molasses, brown sugar, and smoked bacon. A sweet-and-smoky side ready in 90 minutes.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.