English Mustard

Mix equal parts of dry mustard and sugar with a dash of salt. Add just enough cold water to make a stiff paste, then slowly stir in vinegar until mixture is of the desired consistency.

Chinese Mustard

Combine 4 tablespoons dry mustard with 2 tablespoons water and 1 tablespoon soy sauce; cover and let stand several hours to blend flavors.

Curry Sauce

This sauce can be used to convert cooked meat, seafood, hard-cooked eggs, or cooked vegetables into a tasty dish. It also can accompany Appetizer Meatballs (recipe on 7).

1 cup (1lb.) butter or margarine 1 large onion, chopped

1 clove garlic, minced or mashed

2 tablespoons curry powder 1/2 cup flour

1 tablespoon cornstarch

2 teaspoons sugar 1/2 teaspoon salt

Dash of cayenne

2 cups regular-strength chicken broth

1 cup whipping cream

Melt butter or margarine in a heavy pan; add chopped onion and saute until limp. Stir in garlic and curry powder; cook about 1 minute more. Add flour, cornstarch, sugar, salt, and cayenne; stir over low heat until blended and bubbly.

Gradually stir in chicken broth and whipping cream; cook over low heat, stirring, until thickened. Makes about 3 cups sauce.

This sauce was designed to accompany the Appetizer Meatballs recipe printed on 7.

But you can also use it with cooked shrimp, pieces of cooked chicken, turkey, or roast pork, or crisp fried won ton to make a Chinese-style main dish. You can easily cut the recipe in half to make a smaller amount of sauce.

2 cans (about 14 oz. each) pineapple chunks, drained (reserve syrup)

1/2 cups regular-strength chicken broth 1/2 cup brown sugar 1/2 cup vinegar

1 tablespoon each soy sauce and catsup 1/2 cup cornstarch

1 cup thinly sliced green onions

3 green peppers, seeded and cut in 1-inch squares

Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup, and cornstarch. Cook, stirring, until thickened. At this point, you can refrigerate the sauce as much as a day ahead.

Shortly before you want to use the sauce, heat it slowly, stirring until bubbly. Add onions and green peppers. Cook 1 minute longer. Remove from heat and add pineapple chunks. Makes about 1/2 cups liquid sauce (plus vegetables and fruit).

 

Recent Posts

No Responses to “English Mustard”

Leave a Reply

Your email address will not be published. Required fields are marked *


*