BLACKBERRY MUSTARD SAUCE.
Position knife blade in
To make the mustard sauce: Bring the cream to a
Arrange the pork chops in a single layer
ngredients. Rub mixture all over pork. **Note: At this point, you
ven to 250.
Rub pork loin with seasoning salt.
In a bowl, combine the first four ingredients.
Dredge pork chops in flour mixture.
In a skillet brown chops on both sides in oil, about 8 minutes.
Combine all the mustard sauce ingredients; pour over pork chops.
Cover and simmer until meat is tender, about 20 minutes.
Spoon sauce over chops when serving.
side.
To make the Mustard Sauce: Stir together all ingredients in
In a 11x7 baking dish combine first 3 ingredients then add the tenderloin.
Cover and refrigerate for 2 hours or more turning the meat at least twice.
Remove meat from marinade and place on rack in a roasting pan.
Reserve the marinade for basting, and bake for 45 minutes at 325 degrees, basting the meat occasionally.
(Don't baste last 15 minutes as marinade could contaminate pork) Combine all ingredients for the sauce in a small mixing bowl, cover and chill.
Serve pork either warm or cold with mustard sauce on the side.
Dry chops and cover with the flour, salt and pepper.
Brown in hot butter on both sides, about 20 minutes.
Add wine and lemon juice and simmer for about 45 or 50 minutes, or until tender. Remove to warm serving platter.
Make mustard sauce. Stir flour into drippings in skillet until smooth.
Stir in cream, mustard and cayenne.
Boil, stirring 1 minute.
Serve chops with sauce.
Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves
ooking.
Meanwhile, for the mustard cheese sauce, melt butter in a
r at room temperature with mustard sauce.
Mustard Sauce: Combine first 9 ingredients
Combine first 3 ingredients in an 11 x 7 x 1 1/2-inch baking dish.
Add tenderloins.
Cover and refrigerate 2 hours, turning occasionally.
Remove from marinade and throw away marinade.
Place on rack in a shallow roasting pan.
Bake at 325\u00b0 for 45 to 50 minutes.
Serve with mustard sauce.
re in the fridge, prepare sauce. Combine all ingredients, mix well
Combine the ingredients for the mustard sauce in a small bowl and
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
iquid.
To make the mustard sauce, melt butter in a saucepan
Preheat oven to 300\u00b0.
Sprinkle salt and pepper on the ribs, then place them in a large baking pan and bake in the oven until tender, about 1 hour.
Drizzle with the Mustard Sauce.
arm.
Add garlic and mustard to pan. Cook, stirring, for
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.