Ingredients:1 lb. Ground beef.
Cook meat and onion. Drain. Cook macaroni and drain. Add next 7
ingredients and top with cheese. Bake at 350° for about 1 hour or
until cheese is melted and browning.
1 gallon water
3 cups coarse kosher salt
1 6 ½ lb. bone-in pork shoulder roast (Boston butt),
excess fat trimmed
3 large heads of garlic, halved crosswise
1 ½ tsp. whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 lb. carrots, peeled, cut crosswise in half,
then quartered lengthwise
Mendocino Mustard Hot & Sweet and/or
Mendocino Mustard Seeds & Suds
Combine 1 gallon of water and salt in heavy large pot.
Stir until salt dissolves. Add pork. Cover and
refrigerate for 1 day.
Bring pork in salt water to a boil. Boil 10 minutes.
Carefully drain salt water. Fill pot with enough cold
water to cover pork. Bring water to boil over high heat.
Add garlic and peppercorns. Reduce heat to medium-low.
Cover; simmer gently until pork is very tender, about
3 hours. Transfer pork to large pan. Cover; keep warm.
Add cabbage and carrots to cooking liquid. Boil until
vegetables are almost tender, about 15 minutes. Using
slotted spoon, transfer vegetables and garlic to serving
Cut pork into thick slices; arrange on platter with vege-
tables. Spoon some hot cooking liquid over pork and vege-
tables. Serve with Mendocino Mustard.
6 - 6 oz. filet mignon steaks
1 qt. fresh shelled oysters, drained
1 1/2 cup extra virgin olive oil
2 cups dry vermouth
4 cloves of garlic
3 Tbsp Creole seasoning
2 cups sour cream
4 Tbsp. prepared horseradish
2 Tbsp. Mendocino Mustard Hot & Sweet
2 Tbsp. chili sauce
1 1/2 cups green onions, thinly sliced
1 cup fresh parsley, finely minced
2 dozen fresh spinach leaves, cleaned and crisped
4 large lemons, wedged
6 servings cooked rice
Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlic
and Creole seasoning. Let stand 20 minutes, turning steaks occasionally.
In mixing bowl, combine sour cream, horseradish, mustard, chili sauce,
green onions and parsley. Sauté steaks in heavy skillet on high heat in
remaining olive oil. Cook 3 minutes on each side for medium rare. While
steaks are cooking, heat oysters and marinade in saucepan over medium
heat 6 minutes or until edges curl.
Decorate 6 heated serving plates with spinach. Arrange oysters next to
steaks and rice on plates. Spoon sour cream sauce beside steaks and
oysters and over cooked rice. Garnish with lemon.
sesame-rye bread, sliced
sharp cheddar cheese, sliced
green apple, sliced thin
red apple, sliced thin
almonds, sliced and toasted
Mendocino Mustard Hot & Sweet
salt and pepper to taste
Form beef into patties and cook as desired.
Toast bread and spread with Hot & Sweet mustard and horseradish.
Add burger and top with layered apples, cheese and almonds.
4 sirloin lamb chops 1" thick
3 Tbsp. Mendocino Mustard Seeds & Suds
1 cup red wine
1/4 tsp. pepper
Paint both sides of chops with mustard. Sprinkle with salt and pepper. Cover
with wine and marinate overnight in refrigerator. Spread again with mustard just
before broiling or pan-frying to desired doneness.
6 pork loin chops, cut 1-1/2" thick
2 tsp. vegetable oil
2 cups apple cider or apple juice
1/3 cup Mendocino Mustard Seeds & Suds
3 baking apples, cored and sliced 1/2" thick
1/2 cup currants or raisins
1/2 cup sliced green onions
2 Tbsp. cornstarch
1/4 cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season
and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over
medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10
minutes longer. Remove pork chops and apples and place on a serving platter. Keep
warm. Combine cornstarch and water. Slowly add, while stirring, to remaining sauce.
Cook and stir until thickened. Serve sauce over pork chops and apples.
Serves 4Return to Recipes index
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