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| SWEET-HOT MUSTARD SAUCE | |
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2 cans (2 oz. each) Coleman's dry mustard 1 c. white vinegar 4 eggs 1 c. sugar 1. In small bowl, mix dry mustard and vinegar; set aside for 6 hours. 2. In a separate bowl mix eggs and sugar with a whisk. 3. Place all ingredients in top of double boiler over rapidly boiling water; stir until thickened. Cover and cool. Refrigerate. Makes 9 ounces. Great with ham! | |
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