ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Homemade mustard from the Kerr canning book of early 80's

Misc.
I made this several years ago and loved it. I lost my cookbook in a move and I haven't been able to find the recipe since. It used dry mustard. Thanks.
MsgID: 206812
Shared by: Kim in So. Illinois
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Homemade mustard from the Kerr canning book of early 80's
  Kim in So. Illinois
2 Sorry, I don't have that recipe. (nt)
  Linda Lou,WA
3 Recipe: Tangy Sweet Mustard
  carolyn, Mich.
ADVERTISEMENT
Random Recipes
  • Eggnog Gift Fudge
  • EGGNOG GIFT FUDGE 3/4 cup eggnog 2 tablespoons light corn syrup 2 tablespoons butter or margarine 2 cups sugar 1 teaspoon vanilla Butter 8-inch square pan. Lightly butter inside of heavy, medium saucepan. Combine e...
  • Eggnog Cheesecake Bars with Nutmeg Crust
  • Eggnog Cheesecake Bars with Nutmeg Crust FOR THE CRUST: 1/3 cup sugar 1/2 cup butter, softened 1 1/2 cups all-purpose flour 1/2 teaspoon ground nutmeg FOR THE FILLING: 1/2 cup sugar 1/2 cup eggnog 2 packages (8 oun...
  • Red Cross Baked Spaghetti from 1933
  • RED CROSS BAKED SPAGHETTI FROM 1933 1 pkg Red Cross Spaghetti 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 cup grated cheese 1/2 cup soft bread crumbs Cook the spaghetti until tender and drain. Make a whit...
  • Assorted Quick Tips
  • ASSORTED QUICK TIPS PROTECTING PIE CRUST RIMS 1. Cut the center out of a disposable foil pie plate. 2. Place the trimmed pie plate, top side down, over the rim of the crust during...
  • Potted Shrimp (food processor)
  • POTTED SHRIMP "An easy, old-fashioned appetizer of cooked shrimp pureed with butter and lightly seasoned with cayenne pepper and sherry - a tasty spread for plain crackers." 1/2 cup butter, softened 1 pound large shr...
  • Tomato and Cheese Filled Focaccia
  • TOMATO AND CHEESE FILLED FOCACCIA FOR THE DOUGH: 1 package active dry yeast 3/4 cup warm water (105 to 115 degrees) 2 cups all-purpose flour 1/2 teaspoon salt 6 tablespoons olive oil, divided...
ADVERTISEMENT
  • Coffee Cake (Sour Cream Nut Cake) (using cake mix)
  • COFFEE CAKE (SOUR CREAM NUT CAKE) 1 (2-layer size) pkg. yellow cake mix (butter recipe) 1 (8 oz.) carton sour cream 3/4 cup vegetable oil 4 eggs 1/2 cup sugar 1 tsp. butter flavoring 1 tsp. vanilla 1 cup chopped pecan...
  • Dixie Celery Casserole
  • DIXIE CELERY CASSEROLE 3 cups celery, cut in 1 inch slices 1 tsp salt Water to cover 1 (10 3/4 oz) can cream of chicken soup 1/2 cup milk or half and half 1/2 tsp tabasco sauce 1/2 of and 8 oz can water chestnuts, abo...
  • Six-Can Casserole (using chow mein noodles)
  • SIX-CAN CASSEROLE 1 (10 3/4 oz) can condensed cream of chicken soup 1 (10 3/4 oz) can condensed cream of celery soup 1 (5 oz) can evaporated milk (2/3 cup) 2 cans (5 oz each) chicken 1 (5 oz) can chow mein noodles 1 (...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Homemade mustard from the Kerr canning book of early 80's
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!