In article >,
Sheryl > wrote:

<snipped>
> Still slightly crisp, bright green flavor and then the mustard hits..
> and then the horseradish zings you as it hit the back of throat!
>
> I'm making them this way again!
>
> I like this mustard as a sauce for chicken cutlets, or with corned beef,
> or cold roast beef, or I'll make a salad dressing with it. (It's great
> in a vinaigrette for chicken salad). Good stuff.

Thanks for the idea. Green beans have been a good price lately. :-)
--
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