Title: Sweet-And-Sour-Mustard
Categories: Egg Condiment
Yield: 1 Servings

1	c	Packed brown sugar
1/2	c	Cider OR raspberry vinegar
1/3	c	Dry mustard
2	tb	Water
2		Eggs, lightly beaten

In a saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars and refrigerate. Yield: 1 1/2 cups. SOURCE:*Cheri White, Richlane, MI, Country Woman Magazine Dec/Jan 93 POSTED BY: Jim Bodle

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