1 c mayonnaise
1 tsp. curry powder
1 tsp. vinegar
2 tsp. Lee’s Sweet Hot Mustard
Use on raw vegetables or chips
1 tsp. garlic powder
1 tsp. onion salt
Mustard Salad Dressing
1 c. rounded of mayonnaise
2/3 c. Lee’s Sweet Hot Mustard
Beat together with spoon. Makes 1 pint.
Potatoe Salad
2 qts. diced potatoes, cooked in skins
2 c. diced celery
2 tsp. diced onion
MIX
2 c. mayonnaise
¼ c. Lee’s Sweet Hot Mustard
1 tsp. salt
¼ tsp pepper
Add mix
to potatoe mixture. Last add 6 hard cooked eggs
Green Onion Dip
1 c. mayonnaise
½
c. sliced green onions
1 clove of minced garlic
2 tsp. Lee’s Sweet Hot Mustard
1 c. sour cream ½ c. parsley
In blender, place all ingredients and process until
almost smooth. Cover; chill. Serve with fresh vegetables, crackers,
or chips
Easy Macaroni Salad
1 c. mayonnaise
4 tsp Lee’s Sweet Hot Mustard
¼
c. chopped onion
1 c. chopped green/red bell pepper
8 oz. elbow macaroni, cooked, rinsed with cold water and drained
¼ tsp. pepper
1 c. celery
1 tsp. salt
In large bowl, combine mayonnaise, Lee’s Sweet
Mustard, salt and pepper. Add macaroni, celery green pepper and onion;
toss to coat well. Cover; chill. Garnish as desired.
Lee's Sweet Hot Deviled Eggs
6 hard cooked eggs, peeled
2 tsp. Lee’s Sweet Hot Mustard
1 tsp. finely chopped green pepper
¼ c. mayonnaise
Cut the tips off o both ends of each egg to create
a flat surface for the eggs to stand on. Slice each egg in half crosswise.
Remove yolks; place in small bowl and mash. Add green onion, Lee’s
Sweet Hot Mustard; blend well. Spoon about 1 tsp. of yolk mixture
into each eggshell. Top with chili powder for garnish.
