Title: Dill Mustard
Categories: Sauce
Yield: 2 Cups

1	c	Dry mustard
1	c	Cider vinegar
3/4	c	Sugar
1/4	c	Water
2	ts	Salt
1 1/2	ts	Dill weed
2		Eggs, lightly beaten

In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator. Source: A Taste of Home Dec/Jan'94 : pg 15

From the collection of K.Deck

Posted By kdeck@epaus.island.net (Karen Deck) On rec.food.recipes or rec.food.cooking By "Rick Matejka" on 97

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