|The Colman's Mustard Cookbook|
|by Paul Hartley|
This gift/cookery book features 50 searingly hot recipes for lovers of the much loved and iconic mustard from Norwich.
1 - 10 of 30 for mustard pickles chow chow
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Let the first ... the flour, sugar, mustard, and turmeric. ... and seal. Process in hot water bath for 10 minutes, if desired. Makes 10 (1/2 pint) jars.
Make a salad ... with mayonnaise, milk, mustard, and seasonings. ... time, toss with chow mein noodles, place ... eggs and paprika. Excellent for luncheons.
Wash cucumbers - don't peel. Cut lengthwise, scrape out seeds, grind up with coarse grinder. Put salt on ground up mixture. Let set, drain. Make ...
Chop the above ... with flour and mustard. Mix. Bring ... thick. Pack in jars and let stand until it looks dry on top and put paraffin wax on top and seal.
Total bell peppers should equal 6 to 6 1/2 cups. Combine all vegetables in large bowl and sprinkle with salt. Let stand overnight. Rinse and drain ...
Soak the cucumbers in brine 2 days, scald the rest in strong salt water, drain and pack in jars (pints are best), then take: Tie spices in a bag, mix ...
In large enamel or stainless steel pan, combine vegetables. Add remaining ingredients and toss well. Bring mixture to a boil, lower heat and simmer ...
Using coarse blade ... sugar, vinegar, water, mustard seed, celery seed ... (start timing when water covering jars returns to boiling.) Makes about 6 pints.
Grind cabbage, tomatoes, and onions coarsely. Let stand several hours with salt sprinkled over them. Drain overnight in a cloth bag. Mix with spices, ...
Tomatoes, peppers, onions and cabbage may be put through coarse chopper. Add salt. Cover with cold water and let stand overnight. Drain. Add ...
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