1 Pound Campanelle Shaped Dry Pasta (Can use Elbow Macaroni)
2 Cups Mayonnaise
4 TBS Yellow Mustard
2 TBS Brine from Pickle Jar
6 Large Hard Boiled Eggs
3 Ribs Celery, Very Small Dice
1/2 Medium Red Onion, Small Dice
1/3 Cup Sweet Relish
Large Pinch of Sea Salt and Several turns of a Pepper Grinder to taste
For Garnish use A Generous Sprinkle of Smoked Paprika
Prepare the pasta according to the directions on the box. EXCEPT, for chewier Al Dente style cooking, boil for one less minute than recommended on package.
Drain and shake dry. Do not rinse as this will wash away the starch that helps the pasta stick to the sauce (mayonnaise in this case), keeping your pasta coated and not runny.
Remove hard boiled eggs from their shells, dice in large chunks (just slightly smaller than the size of the pasta.
Combine all your other ingredient, except the eggs. You want to add those very last so you can fold them in gently.
Add pasta to your sauce and mix well. Fold in your boiled egg. Garnish with paprika.
Serve Chilled and ENJOY
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1/4 cup butter OR margarine
1 Tbls. minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. process American cheese food (Velveeta®) – cubed
1/4 cup shredded cheddar cheese
2 Tbls. bleu cheese crumbles
1 tsp. salt
1 dash black pepper
1/4 tsp. ground mustard
1/4 lb. rotini pasta – cooked al dente
Cook onions in butter until transparent. Stir in flour and cook 2 minutes. Slowly stir in the milk. Stir in the cheeses, salt, pepper, and mustard. Continue to cook over medium heat, stirring constantly, until thickened. Stir in prepared pasta.
Lightly butter a casserole dish and pour pasta mixture to dish. Bake in a 400 degree oven for 20 minutes.
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.