|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.
Results 1 - 10 of 30 for mustard pickles chow chow
Result Page: 1
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.
Soak vegetables in brine made of 1 cup salt to 3 quarts cold water. Let stand overnight covered. Drain vegetables. Add fresh brine and cook until ...
Chop all ingredients ... hours; drain. Mix mustard, turmeric, sugar ... boil 10 minutes. Add celery. Pack in jars and process in water bath for 15 minutes.
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 ...
Tomatoes, peppers, onions and cabbage may be put through coarse chopper. Add salt. Cover with cold water and let stand overnight. Drain. Add ...
Grind cabbage, tomatoes, and onions coarsely. Let stand several hours with salt sprinkled over them. Drain overnight in a cloth bag. Mix with spices, ...
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.
Combine vegetables and ... of vinegar into mustard. Combine mustard, ... minutes. Pack in pint jars. Process in boiling water bath 10 minutes. Yields 10 pints.
Chop all vegetables and salt to taste. Boil sugar, vinegar and spices (tied in a bag) 5 minutes. Pour over vegetables and cook 20 minutes or until ...
Result Page: 1
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