JALAPENO MUSTARD

Ingredients:

2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water — cold
3 Garlic cloves – peeled and chopped
1 small Onion — peeled & chopped
3 small Jalpeno peppers — seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine

Instructions:

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave
on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a
mortar or blender, them mix them and the powdered mustard into the water and let
stand for at least three hours. Mix the remaining ingredients and pulverize in a
blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil,
then lower the heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint

APPLE, CINNAMON, WALNUT OATMEAL MIX

APPLE, CINNAMON, WALNUT OATMEAL MIX

Ingredients:

1 package {7 oz.} dried apples
1 container {18 oz.} quick-cooking oats
1 jar {3 oz.} non-dairy creamer
1/2 cup firmly-packed brown sugar
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons ground cinnamon

Instructions:

Place dried apples in a processor; process until finely chopped. Add remaining
ingredients and process until well blended. Store in airtight container. Give with
serving instructions. Makes 7 1/2 cups mix; about 15 servings.

ATTACH TO JAR OR CONTAINER: Stir 2/3 cup boiling water into 1/2 cup oatmeal
mix until well blended. Let stand until thickened.