Makes 2 big servings of coleslaw or 4 small side dish servings of coleslaw
INGREDIENTS:
1/3 package coleslaw mix
1/2 c just mayo
1 tbsp sugar
1 tbsp raspberry wine vinegar
1 tbsp Real Lemon lemon juice
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp ploughman’s mustard
1/4 tsp celery salt (optional)
DIRECTIONS:
Mix dressing first. (Adjust proportions to your taste as your family prefers)
Add coleslaw mix.
Enjoy!
Ingredients:
3 tablespoons Just Mayo
1 tbsp cream cheese [optional]
1-1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice [a squeeze of fresh lemon juice]
6 hard-boiled eggs, coarsely chopped
2 scallions, chopped
1 stalk celery, chopped
1/4 c chopped dill (a small handful)
5 chopped olives (or pimientos) [optional]
1 tsp sweet relish [optional]
1 tsp chopped parsley [optional]
To serve:
bread, lettuce, sliced radishes
Directions:
Mix well.
NOTE1: Some people separate the yolks and mix with the mayo.
INGREDIENTS:
2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
11/2 teaspoons white wine vinegar
11/2 teaspoon Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
1 cup silken soft tofu
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice
DIRECTIONS:
Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency. Add in the lemon juice.
NOTE: For vegan, omit parmesan.
NOTE2: Vegetarian/vegan worcestershire sauce is available.
http://www.foodnetwork.com/recipes/nigella-lawson/welsh-rarebit-muffins-recipe.html
Ingredients
For the muffins:
1 1/2 cups self-rising flour
1/3 cup rye flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon English mustard powder
Generous 1/2 cup grated sharp Cheddar
6 tablespoons vegetable oil
1/2 cup plus 2 tablespoons plain whole-milk yogurt (or greek yogurt)
1/2 cup whole milk
1 egg
2 tablespoons Worcestershire sauce
For the topping:
2 tablespoons grated sharp Cheddar
Worcestershire sauce, for garnish
Special equipment: 12-cup muffin pan lined with 12 paper baking cups
Directions:
Preheat the oven to 400 degrees F.
Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.
Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.
Mary Berry Recipe from Mary Berry’s Stress Free Kitchen
Ingredients:
75 g (3 oz) shelled walnuts
75 g (3 oz) Stilton cheese, or any leftover blue cheese, grated (Americans should probably use cheddar cheese)
1 tsp English mustard powder (Americans should use 1 tsp gray poupon dijon mustard or coleman’s mustard)
150 g (5 oz) plain flour (I’m guessing this is all purpose flour)
100 g (4 oz) butter at room temperature
salt and pepper to taste
50 g (2 0z) parmesan cheese, coarsely grated
Directions:
1. Preheat oven to 180 C.
2. Blend walnuts, coarsely, in a food processor. Add in all the rest of the ingredients (except for 1/3 of the parmesan cheese, which you should save for the topping). Blend for 3 seconds.
3. Turn out dough onto floured surface. Divide into two. Roll out into log shape about 6 in long and 2.5 in in diameter. Wrap dough in cling film and fridge until firm.
4. Slice log into discs about 1/4 in thick. Spread onto two baking sheets greased, lined with parchment paper, or on a silpat. Sprinkle with reserved parmesan cheese.
5. Bake 15-20 min, or until pale golden at the edges.
6. Cool and enjoy!
Ingredients:
1/4 c Strong dijon mustard (grey poupon, coleman’s)
1/4 c Good raspberry jam
Directions:
1. Mix mustard and jam.
Use as a dipping sauce for pretzels, breads, with cheese. Great on sandwiches.
What you make tastes like this: http://www.amazon.com/Robert-Rothschild-Farm-Raspberry-Mustard/dp/B000M4EE9C/ref=sr_1_1?ie=UTF8&qid=1434292961&sr=8-1&keywords=raspberry+mustard
Make It For Me Now 