Nutrition Facts (1/4 cup): Calories: 150, Fat: 9g, Cholesterol: 5mg, Sodium: 150mg, Carbohydrates: 16g, Dietary Fiber: 0g, Protein: 5g

HONEY MUSTARD PRETZEL

Try this buttery, home-baked version of a popular snack.

Preparation time: 10 min Baking time: 1 hrs
Yield: 6 cups

3 tablespoons Butter, melted
3 tablespoons prepared mustard (On Everything Mustard)
2 tablespoons honey
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 cups mini twists, sticks and/or nugget pretzels

Heat oven to 250°F. Spray 15x10x1-inch baking pan with no-stick cooking spray. Combine butter, mustard, honey, Worcestershire sauce and garlic powder in medium bowl; mix well. Add pretzels; toss gently until well coated.

Place pretzels into prepared pan. Bake for 1 hour, stirring every 15 minutes. Cool completely. Store in tightly covered container.

Recipe Tip
Prepared yellow mustard is actually made from ground white mustard seeds, sugar, vinegar and turmeric. The turmeric gives the mustard its distinctive yellow color. White mustard seeds are larger but not as strongly flavored as brown or black mustard seeds. Dijon and Chinese mustards are made from ground brown mustard seeds and have a hotter, more pungent flavor than prepared mustard.

Nutrition Facts (1/4 cup): Calories: 60, Fat: 2g, Cholesterol: <5mg, Sodium: 220mg, Carbohydrates: 10g, Dietary Fiber: 0g, Protein: 1g

FARTLESS PINTO BEANS

16 oz. pinto beanz
6 cups good water
1 Seasoning Packet: (9 spices)

Optional: 1/2 cup fresh chopped mexican cilantro thrown in at last minute
Optional: 2 Slices of Bacon (chopprd)
Optional: 1 pound ground beef
Optional: 1 small onion, chopped
Optional: 1 large green bell pepper, chopped
Optional: 1 (6-ounce) can tomato paste

2 cups pinto beans, rinsed, sorted, soaked for 4 hours and then drained.
The secret is included with every order!

PLACE water and beans in large stockpot. Bring to a boil. Reduce heat to low; cook, partially covered, for 1 1/2 hours or until beans are tender.
Add seasoning packet; and any of the optional items and cook for additional 30 to 60 minutes or CROCK POT.
You will have a very rich, gravylike pot of killer, ALMOST FARTLESS, beans

GRANNIES BUTTERMILK CORNBREAD

"This is grannies cornbread recipe and it's the best - sweet and moist!"

PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min

INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 small can chopped green chiles or 1/2 cup chopped green bell pepper

DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly
add eggs and beat until well blended. Add chiles or bell peppers.

Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in
the center comes out clean.

MEXICAN FARTLESS PINTO BEAN & MEAT BURRITO

This easy and flavorful hot turkey, chicken, ham or beef sandwich is rolled up in a tortilla and served burrito-style.
Preparation time: 10 min Cooking time: 5 min
Yield: 4 burritos

4 (10-inch) flour tortillas
1 cup fartless pinto beans
1/4 pound thinly sliced deli turkey, chicken, ham or beef
4 ounces Hot Pepper Monterey Jack Cheese, cut into 8 slices*
1/2 cup sliced green onions
2 tablespoons Butter

Spread each tortilla with 3 tablespoons fartless pinto beans. Layer each tortilla with meat, 2 slices cheese and 2 tablespoons green onion; roll up burrito style.

Melt butter in 12-inch skillet until sizzling; add burritos. Cook over medium heat, turning once, until golden brown and heated through (5 to 6 minutes).

*Substitute 4 (1-ounce) slices Deli Jalapeño Jack Cheese.

GRILLED SHRIMP

24 large shrimp, unshelled
6 Tbsp. butter
3 Tbsp. lime juice
8-ounces On Everything Mustard
6 six-inch skewers

Preheat gas grill or build fire in charcoal grill. In small pan, melt butter over low heat. Stir in lime juice. Set aside. Peel shrimp leaving tail on. With small sharp knife, slit open top of each shrimp and remove vein. Dip shrimp in the lime-butter mixture, and thread four on each skewer. Brush with On Everything Mustard. Grill for approximately 8 minutes total; turning once and brushing occasionally with remaining butter mixture and On Everything Mustard. (Do not overcook or shrimp will be tough.) Serve with plenty of On Everything Mustard for dunking!
Broiler method: Proceed as above, broiling shrimp for about 4-6 minutes, or until they turn pink.

TWICE DIPPED ZUCCHINI

3 small zucchini
Oil for deep frying
1 cup flour
3/4 cup ice water
2 egg yolks
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. white pepper
1/2 tsp. sesame oil
8-ounces On Everything Mustard

Wash and thoroughly dry zucchini. Cut into 2 1/2" strips (approximate) and pat dry again. In medium saucepan, heat oil slowly to frying temperature (375°F). In small bowl, mix together the next six ingredients. With slotted spoon, dip zucchini strips into mixture a few at a time, and fry for about 2 minutes or until golden. Drain on paper towels, keep warm in very low oven, until all are done. Dip immediately into a jar of On Everything Mustard.
Variation: Water chestnuts can be substituted for zucchini. Drain and thoroughly dry one 19 oz can whole
water chestnuts. Proceed as above; fry for about four minutes, or until golden.

DEVILED EGGS

Hard boil as many eggs as you need. Cool and peel. Split eggs lengthwise; place yolks in a mixing bowl. For every egg (count whole ones) add 1 Tbsp. On Everything Mustard. Mix. Add salt to taste. Place the mix in the egg whites. Sprinkle with paprika. For thinner yolks add more mustard.

MARINATED VEGETABLES

1/2 cup On Everything Mustard
1/4 cup cider or wine vinegar
1/4 cup salad oil
1/8 tsp. pepper

Mix all ingredients. Pour mixture over any combination of the following vegetables equal to 1 quart: raw quartered mushrooms, sliced purple onion, blanched cauliflower flowerets, blanched broccoli flowerets, blanched julienne carrots. Marinate in non-metal container in refrigerator several hours or overnight.

SALAD DRESSING

Mix 1 Tbsp. On Everything Mustard with 2/3 cup oil, 1/3 cup cider vinegar, and salt and pepper to taste. Also try adding On Everything Mustard to your favorite Caesar salad, potato salad, and egg salad recipes!

CHICKEN STRIPS

2/3 cup finely chopped walnuts or pecans
3 Tbsp. sesame seeds
3 Tbsp. bread crumbs
1/4 tsp. black pepper
1/4 tsp. salt
4 Tbsp. mayonnaise
1 chicken breast, boned
4 Tbsp. On Everything Mustard

Preheat oven to 400F. Lightly grease a small cookie sheet. In a small bowl, thoroughly combine walnuts, sesame seeds, bread crumbs, salt, and pepper. Place mayonnaise in a separate bowl and stir in On Everything Mustard. Cut chicken into finger-size strips (approximately 2" by 1/2"), dip into mustard/mayonnaise mixture to coat, and roll in nut mixture. Place chicken pieces on cookie sheet and bake 10-20 minutes or until brown. Serve with plenty of On Everything Mustard for dipping!

CRAB SPREAD

8 oz. cream cheese, softened
3 Tbsp. On Everything Mustard
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. prepared horseradish
1 Tbsp. minced green onion
1/2 cup finely chopped celery
6 oz. can crab meat, rinsed and drained

Mix all ingredients except crab meat. Blend well. Add crab meat and mix just until blended. Do not over mix. Chill several hours before serving. Serve with crackers. Yield: approximately 2 cups.

SAVORY PATÉ

1/4 lb. mushrooms, chopped
1/2 lb. chicken livers
1/2 tsp. paprika
1/4 cup margarine or butter
2 Tbsp. plus 2 tsp. green onion, chopped
2 Tbsp On Everything Mustard
1/4 cup white wine
2 Tbsp margarine or butter

In an 8" frying pan, place mushrooms, chicken livers, paprika, and 1/4 cup margarine or butter. Cover and simmer over medium heat for 5 minutes. Add On Everything Mustard and wine, stir to blend. Cover and simmer slowly over low heat for 10 minutes until livers are firm. Remove from heat, cool for 10 minutes. Put liver mixture into blender. Blend on low speed one minute or until smooth. Blend 2 Tbsp.margarine or butter one minute on low speed. Place in a 3 cup container, cover, and chill in refrigerator until ready to serve. Yield: 2 cups paté.

HOT ORIENTAL DIPP

2 Tbsp. cornstarch
1/2 cup water
1 cup canned double strength chicken broth
2 Tbsp. soy sauce
On Everything Mustard (8 oz.)

Place cornstarch in medium saucepan. Gradually add water. Stir until dissolved. Add chicken broth and soy sauce. Cook over medium-high heat until thickened, stirring frequently. Add On Everything Mustard and cook until heated through, stirring often. Serve with cooked shrimp, chicken fingers, egg rolls, or bite-size pieces of brown and serve sausage. Yield: 1 pint.

SAUCY MEAT LOAF

3/4 lb. lean ground beef
3 Tbsp. tomato sauce
1/4 cup plus 1 Tbsp. On Everything Mustard
1/4 cup plus 2 Tbsp. Uncooked oatmeal
1/4 cup onion, chopped into 1/4" pieces

SAUCE

1 egg white from a large egg
2 Tbsp. plus 2 tsp. tomato ketchup
1 Tbsp. On Everything Mustard

Preheat oven to 350F. Line 8x8" baking dish with foil. Combine all ingredients for meat loaf (not for sauce) in a medium bowl; mix for one minute (or until ingredients are well blended) with a wooden spoon. Place meat mixture into pan. Insert meat thermometer if desired. Bake in preheated oven for 1 hour or until thermometer reaches 170°F.
While meatloaf is baking, mix sauce ingredients together in a small cup. Brush top of loaf with all of
sauce during last 10 minutes of baking. Yield 3 4oz. servings.

BAKED BEANS

1 #10 can (117 oz.) baked beans (brand of your choice)
1 cup ketchup
On Everything Mustard (8 oz.)
1 lb. brown sugar
½ cup finely chopped onion
1 lb. sliced bacon

Remove and discard top layer of excess liquid from beans (approx. one cup). Combine first five
ingredients in baking dish. Top with bacon slices. Cover and bake at 350°F for 2.5 hours. Bake uncovered at 350°F for another half hour. Yield: One Tailgate Party.

MUSTARD HAM PINWHEELS

1 package refrigerated crescent roll dough (8 oz.)
1 can deviled ham (4 ¼ oz.)
2 Tbsp. On Everything Mustard

Heat oven to 375°F. Unroll dough into 4 long rectangles. Press perforations to seal. Mix deviled ham and On Everything Mustard. Place 1/4 of the ham mixture on each of the 4 rectangles. Spread the ham mixture to the long edges of each rectangle and to within 1/2 inch of each of the short edges. Beginning at one short end, tightly roll up each rectangle, sealing the opposite short end to the roll. Cut each roll into 5 slices. Place cut side down on ungreased cookie sheet. Bake at 375F for 15-20 minutes or until golden brown. Immediately remove from cookie sheet. Yield: 20 appetizers.

CHICKEN

1st Place Recipe Contest Winner

1½ boxes 6-oz. stove top stuffing mix
1 stick low-fat margarine
2 cups hot chicken broth
3 whole chicken breasts (cooked and chopped)
½ cup chopped onions
1 cup chopped celery
¾ tsp. salt
2 eggs (or egg substitute)
1½ cups low-fat milk
1 can cream of mushroom soup
1 cup low-fat mayonnaise
½ cup On Everything Mustard

Mix margarine, broth and stuffing mix. Spread ½ of mixture into bottom of a 9"x13" casserole dish. Mix chicken, celery, onions, salt, mayo and mustard. Spread over stuffing mixture. Beat eggs and milk together and pour over mixture. Add remaining stuffing mixture. Refrigerate overnight. Remove from refrigerator one hour before baking and spread mushroom soup over top. Bake uncovered at 325 degrees for 40 minutes. Serves 8.

THE REUBEN CASSEROLE

2nd Place Recipe Contest Winner

Assemble layers of casserole in order listed below:
8-10 slices of pumpernickel bread (use half of bread for bottom and reserve half for top of casserole)
¼ lb. (1 stick) butter or margarine (soften and spread on bread slices)
¼ cup (or more for more flavor) On Everything Mustard (spread generously on bread slices)
1 12-oz. can sauerkraut (drained)
1 can (or 12 oz. fresh cut) corned beef
8 oz. sour cream
1 tsp. caraway seeds
8 oz. shredded Swiss cheese (reserve ¼ cup for topping)
8 oz. shredded Jack or marble cheese (reserve ¼ cup for topping)
Top with the reserved bread (sliced or cubed)

NOTE: If assembling ahead of time-cover and refrigerate until ready to bake.

Spray a 9"x13" pan with non-stick spray. Use deep pan if available. Layer the above ingredients in the order given, reserving half the bread for the topping. Sprinkle top with the reserved shredded cheese. Bake uncovered at 350 degrees for 30 minutes (45 minutes if casserole was refrigerated prior to baking). Serves 8.
Options: Add onions or scallions and garnish with parsley for presentation. For a healthier version, use low- or reduced-fat content ingredients. Rinse and drain sauerkraut to reduce sodium content. To reduce fat and cholesterol, substitute turkey ham or soy ham in place of the corned beef and increase sauerkraut for flavor. To add fiber and texture, add one or two Tbsp. oat bran (soluble fiber), wheat bran (insoluble fiber), wheat germ or Grape-Nuts® Cereal before sprinkling on the shredded cheeses.

CORDON BLEU

4 Boneless, skinless chicken breast halves
8-ounces On Everything Mustard
1-2 Tbsp. water
Flour
Bread crumbs
4 slices Deli-style Virginia baked ham
4 slices Deli-style Domestic Swiss Cheese

Clean chicken thoroughly and pat dry. Dredge in flour. Mix the On Everything Mustard and water together to desired consistency. Dredge the floured chicken in the mustard mixture; then dredge the chicken breasts in bread crumbs. Bake 30 minutes at 350° or until done. Remove from oven and place one folded slice of ham on top of each piece of chicken and top with a slice of Swiss cheese. Return to oven until cheese has melted. Serves 4.