---------- Recipe via Meal-Master (tm) v8.02

     Title: APRICOT MUSTARD
Categories: Condiments, Christmas
     Yield: 12 servings

     1 c  SWEET 'N' HOT MUSTARD
   1/2 c  Apricot jam
   3/4 c  Dry mustard

 Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in
 a cool dark place for 2 to 8 weeks, then refrigerate.

 An exotic mustard that's great with stout cheeses.

 Makes 2 tb per "serving"

 Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published
 by Culinary Arts Ltd..

 Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in
 Jersey - J.ZIOLA on GEnie - CBTN00C on *P*

 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
 71511,2253, GT Cookbook echo moderator at net/node 004/005

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