Recipes

Chicken breast
Vegetables cut into one inch pieces
Lemon dill mustard about one tablespoons per piece of chicken

Preheat oven to 350 Degrees.  Place vegetables on piece of aluminum foil large enough to wrap vegetables and chicken.  Place chicken on top of vegetables.  Spread lemon dill mustard on chicken.  Cover with aluminum foil and seal.  Place packet on baking sheet.  Bake for twenty minutes or until chicken is fully cooked and vegetables are desired tenderness.

Makes one serving.   Multiple servings may be done at once by increasing the number of chicken pieces, mustard, vegetables and size of foil.

One tablespoon Cranberry Orange Mustard
One tablespoon Honey

Combine mustard and honey in small bowl.  Mix until thoroughly combined.  

Makes one serving.  Honey can be increased or reduced to make dressing sweet or less sweet depending on your specific taste. Can be used over salads or as a dip.

Six hard boiled eggs
One quarter cup lemon dill mustard
One quarter cup salad dressing
Paprika

Peel and cut boiled eggs in half lengthwise.  Remove yolks and place in bowl.  Crush yolks into fine crumbs.  Add mustard and salad dressing to yolks.  Mix until well blended.  Spoon mixture back into eggs.  Sprinkle paprika over eggs as desired.  Chill in refrigerator for thirty minutes then serve.  

Serves two.  Mayonnaise may be used in place of the salad dressing.  Other mustard flavors may be used for a variety of flavored eggs.  Use an immersion blender to make filling a smoother consistency if desired.

Four pound pot roast
One large yellow onion
One quarter cup rosemary garlic mustard
One cups water
One teaspoon oil
Black pepper

Coat medium sized crock pot with oil or crock pot liner.  Slice Onion into crock pot.  Place roast on top of onions.  Pour water over roast.   Spread mustard over roast.  Cook on high for six hours for a roast you can slice.  Cook eight hours on high for a roast that falls apart  Flip roast over half way through cooking time.  Add more water if needed.  Remove roast from crock pot when done and place on cutting board.  While roast cools, sprinkle black pepper over sauce in crock pot.  Blend sauce with immersion blender until smooth consistency.  Slice roast.  Serve roast with sauce on the side.

Serves six to eight.

Two cups white flour
One cup oat flour
Three to four cups whole wheat flour
Two packaged active dry yeast
One and three forth cups milk
One cup rolled oats
One third cup molasses
One third cup oil
Two eggs
One third cup rosemary garlic mustard

Combine white flour and yeast in large mixing bowl.  Heat milk, rolled oats, molasses and oil to 115 to 120 degrees stirring constantly.  Add to flour mixture. Mixing until combined. Add eggs and mustard.  Blend until combined.  Add oat flour and two cups of whole wheat flour. Mix scraping side of bowl until combined.  Turn out on floured surface.  Knead in as much of the remaining whole wheat flour to make smooth and elastic moderately soft dough.  Shape into ball.  Place in greased bowl and cover with towel or plastic wrap.  Let rise in warm place until doubled in bulk.  Lightly grease baking pan.  Punch down dough.  Pinch off enough dough to make a two inch roll,  Place on baking pan.  Continue to make two inch balls until all the dough is used making sure rolls have a half of an inch gap between rolls.  Set pan in warm place until they have nearly doubled.  Rolls may be covered in egg whisked with on tablespoon water and topped with rolled oats.  Replace milk with yogurt, whey or kefir for lighter rolls.  Makes approximately 24 rolls.  Dough can be divided in half and placed in two loaf pans for loaf bread instead of rolls.

Four ounce Salmon filet
One teaspoon lemon dill mustard

Preheat oven to 400 degrees.  Place salmon skin side down on lightly oiled baking dish.  Spread top of fish with mustard.  Place fish in oven and bake for 15 minutes and fish flakes.  Thick slices of fish may take slightly longer to cook.  Serves one.

Recipe may be increased by increasing the number of pieces of fish and mustard.

One cup pecan halves
One tablespoon Cranberry Orange Mustard
One tablespoon Honey

Preheat oven to 350 degrees.  Place foil on cookie sheet.  Lightly cover foil with butter, oil or butter flavored baking spray.   In a bowl large enough to hold the pecans, mix honey and mustard together until thoroughly combined.  Pour pecans on cookie sheet spreading pecans out until they are in a single layer.  Roast pecans in oven for 15 minutes.  Let cool until you can handle the pecans.  Remove pecans from cookie sheet and place in serving dish.

One Cup Minced Ham
One tablespoon Cranberry Orange Mustard
One tablespoon Mayonnaise or Salad Dressing
One teaspoon Sweet Pickle Relish

Blend ingredients together.  Spread on sandwiches, crackers or vegetables

4 whole baked or boiled potatoes pealed
1/2 Diced onion (Cooked if desired)
Two boiled eggs
Heaping tablespoon sweet pickle relish
Heaping tablespoon salad dressing or mayonnaise
One tablespoon lemon dill mustard
1/2 cup diced celery

In a quart size bowl, cut potatoes into 1/2 inch pieces. Cut eggs into quarters and slice into 1/2 inch pieces into bowl. Add diced celery and onion. Add sweet pickle relish, salad dressing or mayo and mustard. Mix until combined. Refrigerate for at one hour before serving.  Serves four to six