Ingredients:

• 1 dozen eggs
• 1/2 cup light mayo (more if desired)
• 1 tablespoon of Mustard Girl Sweet N’ Fancy Yellow Mustard (add more if desired)
• ½ teaspoon Hungarian paprika
• Salt and pepper to taste
• For garnish:
• 10 thinly sliced cornichon pickles
• 1 finely chopped roasted red pepper soaked in olive oil

Directions:

Place dozen eggs in cold water and add tbsp of salt. Over maximum heat, bring eggs to full boil then turn off heat, cover and let sit for 10 minutes. Drain and cover with cold water. Peel eggs cut them in half lengthwise, pop out and reserve yolks and set aside egg whites.Mash the egg yolks thoroughly with a fork. Add ½ cup mayo, Mustard Girl Mustard, then tablespoon in rest of mayo until it reaches your desired consistency. You don’t have to use all mayo and you can use mayo light if watching calories!

Spoon mixture into eggs or fill mixture in pastry bag and pipe it in with a large star tip. For garnish add chopped cornichon on top with a tiny sliver of marinated roasted red pepper on top of cornichon if desired, sprinkle with Paprika.

Ingredients:

• 2 slices of buttered fresh toasted bread
• 2 eggs
• Salt pepper to taste
• Pinch of paprika
• 2 tablespoons Mustard Girl Sweet N’ Fancy Yellow Mustard

Directions:

First, fry the eggs in pan. Then spread Mustard Girl Mustard on buttered toast. Place fried eggs on toast. Garnish with salt and pepper and a pinch of paprika to taste. (Add tomatoes or avocados for added zest).

Ingredients:

• 1 pound pork tenderloin
• 6 strips of bacon
• 1 cup finely chopped pecans
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Mustard Girl Carolina Sauce (see below)

Directions:

Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks. Set aside 1 cup of the Mustard Girl Carolina Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.

Ingredients:

• 3/4 cup Mustard Girl Sweet N’ Fancy Yellow Mustard
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 2 tablespoons ketchup ( Our favorite 78 Ketchup Red)
• 1 tablespoon brown sugar
• 2 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• ½ teaspoon cayenne pepper

Directions:

In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to 2 weeks.

Ingredients:

• 1/3 cup Mustard Girl American Dijon Mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoon steak sauce
• 4 skinless boneless chicken breasts

Directions:

Preheat the grill for medium heat. In a shallow bowl, mix the Mustard Girl Mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Ingredients:

• 2 slices of buttered fresh bread
• 2 tablespoons Mustard Girl Fancy N’ Yellow Mustard
• 1 slice of Wisconsin sharp cheddar cheese
• 1 slice of Colby cheese

Directions:

Spread Mustard Girl Mustard on unbuttered sides of buttered bread, add cheese, put pieces together and grill in pan 3 minutes per side. Use sweet pickles to taste. You can also cut the grilled cheese sandwich into cubes and put them in your tomato soup!

Ingredients:

• 4.5 pounds russet potatoes, sliced and cubed
• 2 ribs celery, finely chopped
• 1/2 cup yellow onion, (skinned) finely chopped
• 3 tablespoons chopped pimento, drained
• 1 tablespoons apple cider vinegar
• 2 tablespoons sweet pickle relish
• 2 tablespoons sweet pickle juice
• 1/4 cup light mayo ( add more if needed)
• ½ cup sour cream
• 2 tablespoons cup Mustard Girl Sweet N’ Fancy Yellow Mustard (Add more if desired)
• Salt and Pepper
• 1 tablespoons chopped fresh parsley,
• 2 tablespoons chopped fresh Dill
• 1 teaspoon paprika
• 6 hard-boiled eggs

Directions:

Boil potatoes in salted water 10 to 12 minutes, or until tender. Drain the potatoes and spread out on to a cookie sheet to cool quickly (about 10 minutes). In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard. Combine cooled potatoes with other ingredients including herbs. Stir in pickle juice and season with salt and pepper. Peel hard-boiled eggs and place each egg in egg slicer. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.

Ingredients:

• 2 ½ cups dried red kidney beans
• 2 tablespoons butter
• 1 medium onion
• 1 to 2 garlic cloves, minced
• 1 tablespoons all-purpose flour
• 1 pound cooked smoked sausage Andouille or Kielbasa
• 1 meaty smoked ham shank or pork hock
• 1 teaspoon ground pepper
• ½ teaspoon salt
• 2 tablespoons Mustard Girl Sweet N’ Fancy Yellow Mustard
• 5 cups hot, cooked white or brown rice

Directions:

Rinse Beans and combine with rice. Bring to boil and drain al dente. In pan, melt butter, add onion and garlic. Sprinkle with flour slowly add beans, Mustard Girl Mustard, sausage, ham shank, black pepper and 6 cups of fresh water. Bring to boiling and simmer for 1/½ hours. Remove ham shank. Cut meat off bone and put meat back in pot. Simmer for 20 minutes more. Serve beans over rice. Very yummy in tummy.