On Mon, 06 Nov 2006 23:24:36 GMT, Lou Decruss >
wrote:

>On Mon, 06 Nov 2006 15:33:48 -0600, Damsel in dis Dress
> wrote:
>
>>On Mon, 06 Nov 2006 18:53:43 GMT, Lou Decruss >
>>wrote:
>>
>>>The Mustard Museum comes up here from time to time. I've never heard
>>>anything bad about them. The owner was a very successful lawyer.
>>>I've heard he's a real character.
>>
>>Pamjd, Mustard Queen of Wisconsin, has sent us postcards from the
>>museum. They are wonderfully terrible. I'd love to visit this place
>>sometime.
>
>Mustard Queen of Wisconsin? LOL Only in a cooking group could that
>be a compliment.

I generally call her Lady Pamela. Here's her recipe for the best
mustard I've ever eaten:


* Exported from MasterCook *

Pam's Robust German Mustard

Recipe By :Pam
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Preserved Goods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brown musard seeds -- ground
5 tablespoons mustard powder
1/3 cup water -- or beer
3/4 cup cider vinegar
2 tablespoons cold water
2 large onions -- sliced
1 tablespoon honey
1 teaspoon molasses
2 cloves garlic -- halved
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3
cup of water and add with 1/4 cup of the vinegar. Let stand for 3
hours so the bitterness of the mustard disappears.

Meanwhile, put all the remaining ingredients in a saucepan and boil
for 1 minute. Remove the pan from the heat, cover, and let stand for 1
hour.

Put everything into a food processor. . Process until it is the
desired coarseness.

Put in the top of a double boiler and cook over simmering water for 25
minutes, or until thickened. Remove from heat.

Ladle into a sterile jar. Cap tightly and label. The mustard will
thicken as it cools. Store in the refrigerator for about 1 month.