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18 oz. jar apple jelly 18 oz. jar pineapple preserves 1 sm. can dry mustard 1 sm. jar horseradish 1 tsp. black pepper Mix and store in refrigerator. Serve as dip for chicken nuggets or beef kabobs. My Daddy eats this with his purple hull peas and pinto beans. | |
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recipe reviews #34211
Donna Eggleston (Texas) says:
This is the recipe that I have used for years and LOVE. However, I cannot find a small can of mustard and I don't know what the equivalent would be. Does anyone know how many tablespoons were in the small can? I call McCormick and they were not very helpful.
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