Good for you for spicing up your party! Here are a few recipes that might help

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ENGLISH MUSTARD

1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white wine vinegar
1 cup mustard powder combined with 1 cup water and allowed to stand for 20
minutes
1 tsp sugar
1 tsp salt
1 tsp ground allspice
1/4 tsp ground turmeric
1/4 tsp ground mace

In nonreactive container, combine mustard seeds with alcohol and vinegar. Let
sit for 48 hours. Check periodically to make sure that seeds are still covered by
liquid. Add more if necessary. Transfer seeds and liquid to a food processor.
Add remaining ingredients. Process until seeds become creamy, 4-6 minutes.

(Yields approx 3 cups)

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Sweet and Hot Mustard

Recipe By Judy

In a 4 cup measure mix: 1 can(4oz.) dry mustard (I like Coleman the best) and
1 cup cider vinegar.

Let set overnight.

Beat in 2 eggs, 1 cup sugar, and 1/4 teaspoon salt. Microwave on medium for
8-9 minutes or until mixture thickens. Stir every 45 seconds as egg will curdle if
overcooked.

For milder flavor, when cooked, add 1 1/2 cup real mayonnaise (do not use
light or fat free.) Keep refrigerated.
______________________________Brown Sugar Mustard

1 cup Colman's Mustard
1/2 cup light brown sugar
1/2 teaspoon dried marjoram
1 teaspoon salt
Dash of cayenne pepper
1/2 cup white vinegar
1/4 cup olive oil

Place all the ingredients in the container of a blender or processor fitted with
steel blade. Process for one minute.

Scrape down the sides of the container with a rubber spatula and process for
30 seconds longer. Keep in a well-sealed container and allow to stand
overnight before using.

Serve with hot or cold baked ham, sausages of any kind. Also use as a glaze
when baking ham, tongue, or corned beef.
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Easy Honey Mustard Dressing

1/2c. mayonaise
1-TBSP dry mustard
1-tsp. minced onion
1/4c honey
1-TBSP minced parsely

Mix all ingredients well. Excellent
with romaine lettuce!

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FIERY CHILE MUSTARD RELISH (BENGALI KASUNDI)
(Indian)
5 oz Fresh hot red chiles
1 tb Mustard seeds
4 Garlic cloves, peeled
1 sm Green mango, peeled,
-shredded
1 pn Salt, or to taste

This relish from Bengal, an eastern region of India, is for those who
like fiery flavors. Try it with tandoori dishes, kebabs and shellfish
currieses. It's great in sandwiches, too.

Combine all ingredients and blend smoothly. Cover and store up to 2
weeks in the refrigerator.

Makes 1/2 cup.
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Garlic Spread

1 1/2 cups nonfat plain yogurt -- strained overnight
1 head garlic
1 tablespoon fresh parsley -- chopped
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35
minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.

Blend the garlic, yogurt and parsley, pepper and salt.

CAUTION: If you overstir strained yogurt, it will become thin.______________________________EASY CHEESE SPREAD

2 lb Pk Velveeta Cheese
1 c Mayonnaise, NOT salad
-dressing
1 c Horseradish, undrained

Melt Velveeta in top of double boiler. Take off stove
and add mayonnaise and horseradish. Mix well and pour
in containers. Refrigerate. Will keep for a long time.

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SPICY JALAPENO SPREAD

4 c Cheddar cheese -- grated
1 Medium onion -- finely chopped
2 Cloves garlic -- minced
6 Jalapeno peppers, chopped
1 c Mayonnaise
1/2 c Green onion -- chopped
1 t Garlic salt

In a large mixing bowl, combine all ingredients. Stir until well blended.
Refrigerate overnight to allow flavors to blend before serving.
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CREAM CHEESE-HORSERADISH SPREAD

8 oz cream cheese
3 t prepared horseradish
2 t milk

combine cream cheese and horseradish in a food processor process until well blended
add milk and continue to process, until smooth
serve slightly chilled.______________________________

ROASTED RED PEPPER SPREAD

1 sl Whole-wheat bread
12 oz Roasted red sweet peppers
, roasted -- ¥
1/4 ts Salt
Sliced French bread -OR-
-- crusts trimmed
-- drained
1 Garlic clove
2 tb Olive oil
Crackers

In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth.

With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup.

Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife.


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Roasted Garlic Spread

1 Head garlic (try elephant
-garlic)

Heat oven to 300 degrees. Remove loose, papery skins from garlic. Put whole head, root end down in a shallow baking dish. Roast for 1 to 1 1/4 hours,until garlic is very soft. Cool until easy to handle. Squeeze the soft garlic out of the skin. Spread on toast or bread for a delicious treat.

Variation: Mix the roasted garlic with 3 cups cooked white beans. Process in blender or food processor until smooth. Add 1/4 teaspoon crushed red pepper for hot spice.
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Chive Roquefort Spread

1/4 cup cream cheese
1/2 cup roquefort cheese -- crumbled
1/2 cup butter or margarine
2 1/2 tablespoons chives -- chopped
salt and pepper to taste

Blend together and store in refrigerator.
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MUSTARD CANAPE SPREAD

1 t prepared mustard
1/2 c unsalted butter

combine mustard and butter-mix well
season to taste with salt and white pepper
cover and chill for 4-96 hours
adjust seasonings as needed
use slightly chilled or at room temperature___________________________

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Brandied Cheddar Spread

1 lb sharp cheddar cheese 2 tb heavy cream
1/3 c brandy 1 ea dash nutmeg
3 tb butter (room temp) 1 ea dash cayenne pepper

Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other
ingredients. Mix well. Chill in the refrigerator. Remove from the
refrigerator about a half-hour before serving so the cheese may be spread
easily. A good bourbon may be substituted for brandy with excellent
results. Makes about two cups.

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Blue Cheese Spread

1/2 cup Walnut pieces
1/2 cup Maytag, Oregon
Danish or bleu cheese
1/4 cup Cream cheese
1 teaspoon Cognac
1 teaspoon Minced walnuts -- for garnish

Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the blue cheese and cream cheese, and process until they are thoroughly combined. Add the cognac, process until well
mixed

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Low Fat Cream Cheese Spread

1/2 Cup Fat Free Ricotta Cheese
3 Ounces Fat Free Cream Cheese
1/4 Cup Nonfat Yogurt
2 Cloves Roasted Garlic*
1 Tablespoon Fresh Chives -- Chopped
1 Tablespoon Fresh Basil -- Chopped**
1 Tablespoon Fresh Parsley -- Chopped
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
8 Slices Whole Grain Bread -- Or Bagels
Shredded Lettuce
Shredded Fresh Spinach
Spicy Sprouts
Red And Green Bell Peppers -- Sliced In Rings
Red Or/And White Onions -- Sliced In Rings
Tomato -- Sliced

In a bowl mix together the cheeses,
yogurt, garlic, herbs, salt and pepper
until smooth.

Spread mixture on 4 slices of bread or bagels. Top with sliced vegetables and remaining bread.

*Original recipe calls for 1 clove of garlic, crushed.
** 1 teaspoon dried basil can be substituted for fresh.___________________

Lemon Honey Spread

1 lb Sugar
4 oz Butter
4 eggs

And, finely grated rind and the juice from 4 lemons.(try to avoid the white part when grating, as this tends to be bitter), and strain the
juice.

Beat the eggs just a little, put all ingredients into a double boiler or a bowl standing in hot water. Cook slowly until thick, checking
every now and then to make sure all the water in the bottom pan hasn't boiled away. Should be nice and thick and smooth. Put into HOT jars, and cover when cold.