Apricot Mustard -

1/2 c Apricot jam

3/4 c Dry mustard

2 to 8 weeks, then refrigerate. An exotic mustard that's great with stout cheeses. Makes

2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN

0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct

11, 1992 by J.ZIOLA

00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, GT Cookbook echo moderator at net/node