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Spreads, Sandwiches & Wraps Happily, sandwiches have kept up with the times, with trendy ingredients, while retaining their down-home appeal. Sandwiches have been elevated to a high art form. The only rule is to make your sandwiches with high quality ingredients. Use the best bread you can buy or make, the best seasonal produce, fresh herbs, cheeses, meats and tasty condiments. You can make a sandwich spread from almost anything. A paste or spread of some sort can be made in advance and kept in the refrigerator. The following collection of spreads will be a starting point for you to come up with your own recipes that reflect your tastes. Simply use different breads and different spreads to make variations of your favorite sandwiches.

1/2 cup dry mustard 1/2 cup rice wine vinegar 1 large egg 1/3 cup clover honey In a small bowl, combine the dry mustard and the vinegar. Cover and allow to stand for at least 4 hours at room temperature. Pour the mustard mixture into a blender; add the egg and the honey and blend until smooth. Heat a double boiler over simmering water. Add the mustard mixture and cook until thickened to a pudding consistency, about five minutes. Remove the top pan

HONEY MUSTARD This will keep for up to three months in the refrigerator. It will become a staple for many of your sandwiches. 151

Honey Mustard

April 2012 Tidewater Times  

April 2012 Tidewater Times

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