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                Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 T Flour
2 T French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish-9 oz cream sauce

Put honey, vinegar, sugar, eggs and flour in blender a few seconds to 
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook 
on medium high, whipping briskly with whisk to prevent it from sticking 
to bottom of pan. It will thicken just as it comes to a boil. Quickly 
add mustard and whiskey. Continue to cook and stir briskly only 1/2 
minute. Remove from heat. Add the horseradish. Beat well. Cool 
completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. 
Freezes for months. Recipe can be halved.  



Honey & Mustard Nugget Sauce 1/4 Honey 2 Prepared mustard. Mix. makes 1/3 c sauce. Refg. covered.
Use within 1 month. Secret Fast 
Food.



ESKIMO JOE'S HONEY MUSTARD DRESSING 1/4 CUP + 1 T SPICY BROWN MUSTARD 1 T YELLOW MUSTARD 1 T. WHITE VINEGAR DASH ONION SALT DASH RED PEPPER ------------------------------------------------------------------------ MIX THE ABOVE INGREDIENTS, THEN ADD: 1 1/2 CUP MAYONNAISE 1/4 CUP LIGHT KARO SYRUP 1/4 CUP HONEY 1/4 CUP SALAD OIL MIX WELL AND REFRIGERATE. MAKES APPROX. 3 CUPS.
CHILI'S HONEY-LIME DRESSING 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 1/2 T sugar 1 Tsesame oil 1 1/2 T apple cider vinegar 1 1/2 t lime juice Mix with an electric mixer. Cover and chill.
Artistic Honey-Mustard Chicken 3 tablespoons honey 3 tablespoons grainy mustard 1 tablespoon vegetable oil, preferably canola oil 1 1/2 teaspoons curry powder, preferably Madras (for more on curry, see Questions of Taste) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 3-pound chicken, skin removed, trimmed of fat and cut into 8 pieces
Preheat oven to 400°F. Line a baking sheet with
aluminum foil, spray a rack with nonstick cooking spray
and set it on top. In a small bowl, combine honey,
mustard, oil, curry powder, salt and pepper. Using a
brush, coat chicken pieces all over with the mustard
glaze; set the pieces on the rack. Bake, basting
occasionally, until the chicken is golden on the outside
and no longer pink in the center, about 35 to 40 minutes.