Recipe Talk

I was wondering if anyone here has any super tasty recipes that incorporate mustard? has anyone here used a mustard like Grey Poupon Mustard in some of their favorite recipes?

MUSTARD CHICKEN

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2 Tbsp. dry mustard
1 1/2 c. soft bread crumbs
4 whole chicken breasts, split
2 Tbsp. lemon juice
1 to 2 Tbsp. olive oil
Mustard Sauce

Mustard Sauce:
3 Tbsp. butter or oleo
1 Tbsp. instant minced onion
1/4 c. all-purpose flour
2 c. milk
2 Tbsp. Dijon mustard
1/4 tsp. salt
dash of white pepper

Combine dry mustard and bread crumbs; set aside. Rub
chicken with lemon juice and oil. Dredge chicken in bread
crumb mixture, and place skin side up in a 15 x 10 x 1-inch
jelly roll pan. Bake at 425 degrees for 35 minutes in upper third of
oven. Serve with Mustard Sauce. Yield: 8 servings.
Mustard Sauce: Melt butter in a heavy saucepan over low
heat; saute onion in butter until brown. Add flour and cook 1
minute, stirring constantly, until bubbly. Gradually add milk;
cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in mustard, salt and pepper. Yield: about 2
cups.

MUSTARD-GLAZED PORK CHOPS

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4 pork loin chops
1 lb. whole tiny new potatoes
1/4 c. snipped dried apricots
2 Tbsp. brown sugar
1 green onion
1 tsp. instant chicken
bouillon cubes
1/4 tsp. ground turmeric
1/2 c. cold water
1 Tbsp. cornstarch
2 Tbsp. brown mustard or 1
tsp. hot oriental mustard

Preheat broiler. Trim excess fat from chops. Place
chops on unheated rack of broiler pan. Broil chops 3 to
4-inches from heat for 20 to 25 minutes, turning once. Place
sliced potatoes in steamer basket and season to taste with salt
and pepper. Cover and steam for 10 to 12 minutes. Stir
mustard and 1 teaspoon water in small bowl. This is for
mustard glaze. Combine the first 1/2 cup water in large
saucepan. Add apricots, sugar, vinegar, green onion, bouillon
cube and turmeric. Bring to boiling; reduce. Cover and simmer
for 5 to 10 minutes or until apricot is tender. In a small
mixing bowl, stir cornstarch in 1/2 cup cold water. Stir into
apricot mixture and cook until thick. Stir in mustard glaze
and spoon over chops.

GLAZED HAM LOAF

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1/2 c. milk
1 egg
1 Tbsp. catsup
1 Tbsp. prepared mustard
1 c. soft bread crumbs
2 Tbsp. finely chopped onion
1 Tbsp. chopped parsley
1 lb. ground ham
1/2 lb. ground veal
1/8 tsp. pepper

Mix milk, egg, catsup, mustard and pepper. Beat until
blended. Add crumbs; let stand 2 minutes. Add rest of ingre-
dients. Mix and shape into a loaf. Bake, uncovered, 30
minutes. Pour glaze over loaf and bake 30 minutes longer.
Serve with mustard sauce and buttered cabbage wedges.

Glaze for Ham Loaf:
1 can (8 3/4 oz.) fruits for
salad
1 1/4 c. brown sugar
2 Tbsp. vinegar
Drain syrup from fruit. Add sugar and vinegar to syrup.
Bring to a boil, stirring. Add fruit; reduce heat and simmer 5
minutes.

Mustard Sauce for Ham Loaf:
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. prepared mustard
1 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 c. milk
1 Tbsp. sugar
Melt butter. Stir in flour, salt and pepper until
smooth. Add milk. Bring to boil, stirring over medium heat
until thick. Gradually stir in mustard, sugar, vinegar and
Worcestershire sauce. Reduce heat and simmer 2 minutes. Serve
warm. Makes 1 1/4 cups.

BRUSSELS SPROUTS WITH MUSTARD SAUCE

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2 1/2 lb. small fresh Brussels
sprouts, trimmed and
cross-cut at base
1/4 c. (1/2 stick) butter
1 tsp. salt
fresh ground pepper
2 Tbsp. white mustard seed or
1 Tbsp. white and 1 Tbsp.
brown
1/4 c. coarse grained French
mustard

Cook Brussels sprouts in large saucepan of boiling
salted water until crisp-tender, 10 to 12 minutes. Drain.
Just before serving, stir butter and mustard seed in
heavy large skillet over medium heat until butter browns
lightly. Blend in mustard and Brussels sprouts. Add salt and
pepper. Stir until hot, 2 to 3 minutes. Serve immediately.
Makes 12 servings.

STEAMED CABBAGE WITH MUSTARD BUTTER

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1 medium head cabbage, cut in
bite-size pieces
1/4 c. butter or margarine,
softened
2 Tbsp. prepared mustard
salt
pepper
hard-cooked eggs, cut in
wedges

For tangier version use horseradish, mustard or Dijon
mustard. Place cabbage in steamer over boiling water in a 4
quart Dutch oven (water should not touch steamer basket).
Cover. Steam about 5 minutes or until cabbage is tender.
Drain well. Combine butter with mustard. Toss with cabbage.
Season with salt and pepper to taste. Place in serving bowl.
Garnish with hard-cooked egg wedges. Serve at once.

SPINACH BALLS WITH MUSTARD SAUCE

Balls:

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2 pkg. chopped spinach,
frozen, thawed and drained
3/4 c. melted butter
6 eggs, slightly beaten
1 box chicken Stove Top
stuffing mix (use all dry
contents)
1 c. grated Parmesan cheese

Mustard Sauce:
1/2 c. dry mustard
1/2 c. white vinegar
1/4 c. sugar
1 egg yolk

Balls: Lightly beat eggs (do not use mixer). Add other
ingredients, add spinach last. Cool in refrigerator. Shape
into small balls. Bake on ungreased cookie sheet at 350 degrees for 7
to 10 minutes. Will sizzle when done. Or freeze balls on
cookie sheet. When frozen transfer to freezer bag for storing.
Bake when desired at 350 degrees for 10 to 15 minutes.
Sauce: Combine mustard and vinegar in a small bowl.
Let stand at room temperature for 4 hours. Transfer to a small
saucepan and cook stirring until slightly thickened. Chill.
Remove from refrigerator 30 minutes before serving.

MUSTARD POTATOES

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2 garlic cloves, crushed
2 Tbsp. butter
2 Tbsp. olive oil
paprika
1 yellow onion, thinly sliced
salt and pepper
2 Tbsp. Dijon mustard
3 large red potatoes, unpeeled
and thinly sliced

Saute the garlic in butter and oil until soft. Add the
potatoes and saute until brown on both sides, one layer at a
time. When done, transfer to a plate and set aside. Add the
onion to remaining oil and saute until soft. Pour off oil;
return potatoes and onion to pan. Season with salt, pepper,
paprika to taste. Add mustard and toss carefully to coat all
potatoes. Serve immediately. Serves 4.

DIJON DRESSED VEGETABLES

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3 medium boiled potatoes
1 c. broccoli
1 c. cauliflower
1 c. carrots
4 oz. shredded Muenster cheese
3/4 c. plain yogurt
1 tsp. Dijon mustard
1/4 c. chopped green onions
dash of pepper

Slice potatoes and layer on bottom of 9 x 9-inch pan.
Add vegetables after partially cooking. Combine yogurt,
mustard, pepper and onions; spread on top of vegetables. Broil
7 minutes or until topping is browned. Serves 2 to 4 people.
Note: Fresh or frozen vegetables may be used. Topping
may be used on any type of vegetable.

WALLA WALLA SWEETS CASSEROLE

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3 c Walla Walla sweet onions,
cut in 3/4-inch wedges
2 Tbsp. butter
2 Tbsp. flour
1 c. chicken broth
1/4 c. half and half
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. white wine
1 tsp Dijon mustard
1 1/2 stalks celery, finely
chopped
1/3 c. sliced toasted almonds
1/2 c. dry fine bread crumbs
1/3 c. grated Cheddar cheese
chopped parsley for garnish

Parboil onions in small amount of water until tender-

crisp. Drain well. Melt butter in saucepan. Blend in flour.
Add chicken broth, half and half, salt, pepper, wine and Dijon
mustard. Cook, stirring constantly, until smooth. Place
onions in buttered 8 x 8-inch baking dish or 9-inch quiche pan.
Combine sauce with celery and almonds. Pour over onions. Bake
in 350 degrees oven for 35 to 40 minutes until onions are tender.
Combine bread crumbs and cheese. Remove casserole from oven.
Sprinkle with mixture. Place under broiler to brown, watching
carefully not to burn. Sprinkle chopped parsley just before
serving. Serves 6 to 8.

MUSTARD GLAZED CARROTS

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2 lb. carrots, cut diagonally
into 1/4-inch thick slices
3 Tbsp. each: Dijon mustard
and butter
2 Tbsp. firmly packed brown
sugar
chopped parsley

Boil carrots in a covered pan until crisp to bite (5 to
10 minutes). Drain well. Stir in mustard, butter and sugar.
Cook, stirring, over medium heat until carrots are glazed (1 or
2 minutes). Sprinkle with parsley. Serves 6.

ASPARAGUS WITH MUSTARD SAUCE

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2 lb. fresh asparagus, tough
stalks trimmed

Sauce:
2 Tbsp. butter or margarine
3 Tbsp. flour
1 c. chicken broth
1 c. half and half
1/4 c. Dijon mustard
2 tsp. lemon juice
dash of white pepper

Melt butter. Add flour and cook 1 minute. Add chicken
broth and half and half, stirring constantly with whisk. Bring
to boiling; lower heat, simmer 5 minutes, stirring constantly.
Remove from heat. Whisk in mustard, lemon juice and pepper.
Keep warm. Steam asparagus 5 to 6 minutes until tender-crisp.
Arrange on platter and pour over sauce.

wow. thats alot of amazing recipes Patty...i was wondering if you have used any Grey Poupon Mustard (www.greypoupon.com) when making those delicious recipes. i just got the 3 new flavors from Grey Poupon Mustard and i think those dishes would go really well with the new flavors. one flavor harvest coarse ground would go well with that meatloaf of urs and another flavor Hearty Spicy Brown would go excellent on those porkchops! definently worth checking out next time you're @ the grocery store.