Maine Crab Cakes
Sue Wilmot, Maine
1 lb fresh crabmeat (2-8 oz containers)
1 red pepper, chopped fine
1/2 Vidalia or sweet onion, chopped fine
1/2 C mayonnaise
1/4 C sour cream
1/4 C lemon juice and zest/rind gratings
2 T Raye’s Old World Gourmet Mustard
1 T Old Bay Seasoning
1/2 T Worcestershire sauce
4 drops Tabasco

1/2 C Panko, Japanese style bread crumbs Saute red pepper and onions in olive oil until slightly brown and onions are translucent. Set aside to cool. Put crabmeat in a large mixing bowl and set aside. In small bowl combine mayonnaise, sour cream, lemon juice and lemon zest, mustard, Old Bay Seasoning, Worcestershire sauce and Tabasco. Mix well. Add red pepper and onions and mix together. Sprinkle the bread crumbs over the crabmeat and pour the mayonnaise mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the mixture into mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, yet still hold their shape. Saute in olive oil, butter, or a combination of both until browned on both sides, turning only once. Serve hot with Raye’s Lemon Pepper Mustard. This recipe makes eight to nine cakes.

Mustard Tenderloin
Chuck Eaton, Georgia
Rinse and dry tenderloin. Start a charcoal fire. Use 6-8 lbs of charcoal. Cover tenderloin with Raye’s Downeast Schooner Mustard, and pack mustard with coarse ground black pepper. Continue until mustard and pepper are 1/4 to 1/2 inch thick. Pack pepper until it’s black. Use 1 qt mustard and 1 lb pepper for 2 lb roast. Lay it on hot coals and stack coals on top. Cover completely! Allow to cook for 30 minutes. Carefully remove from coals and break away the crust. You’ll find a wonderful juicy roast inside!

"Too Easy Mustard Mill Vinaigrette"
Submitted by: Kathryn Booth, Dream Deer Farms, Canaseraga, NY

1 lb. ripe tomatoes, peeled and chopped
2 garlic cloves
1 Tbs. sweet paprika
Quarter cup red wine vinegar
One-half cup olive oil
2 Tbs. Winter garden mustard (adjust for taste)

Puree all ingredients. Use on any greens or salad, especially nice on salmon.

Mustard Custard
Jim Mueller, New Jersey & Maine
(Spread for crackers or a dip for vegetables)
1 C cream or half and half
1 T cornstarch
2 egg yolks
1/4 C good parmesan or other finely grated
hard cheese
1/4 C Raye’s Spicy Horseradish Mustard

Beat the egg yolks in a small bowl. Mix the cornstarch with the cold cream and scald together. Very slowly add the scalded cream mixture to the egg yolks. Cook this mixture in the double boiler (or in a small pan in a larger one, over water) until it coats a spoon well. Add the cheese and mustard. Mix well and pour into two custard cups. Set the custard cups in a pan of water and bake at 325° for about an hour. Remove and chill for several hours or overnight. The custard will not hold its shape when unmolded, therefore it is best to serve it right in the custard cup and surround it with crackers or vegetables.

South Western Mustard Soup
Paula Zenker, Minnesota
2 sweet red peppers, diced
2 medium onions, diced
2 medium potatoes, diced
6 cloves garlic, chopped
(or 1 1/2 tsp garlic powder)
1/4 C fresh cilantro, chopped
2 T tomato paste
1 14 oz. can crushed tomatoes
4 1/2 C water
1/2 tsp salt
1/2 tsp coarse black pepper
1/8 tsp cayenne pepper
1/4 tsp ginger
2 T sugar
1 - 15 oz. can black beans, including juice
1 - 11 oz. can whole kernel corn, including
juice
14 oz. jar Raye’s Brown Ginger Mustard

Cook all ingredients in your crock pot until fresh veggies are done. (Time will vary with individual appliances.) Garnish with crushed tortilla, grated cheddar cheese, and/or sour cream. Easy, pretty, tasty, and “good for you,” too!

"Seared Scallops with Bacon, Honey & Mustard"
Submitted by: Terri of Piñon Bistro Restaurant, AZ

12 medium sized scallops
8 strips bacon
1 /2 cup Raye’s Old World Gourmet Mustard
1 /2 teaspoon honey (or more to taste)
Fresh lemon

Sauté bacon in skillet until just starting to crisp. Drain on paper towels. Remove all but a thin layer of bacon grease from skillet. Heat mustard and honey in small pan. Stir to combine. Cover to keep warm. Squeeze a liberal amount of fresh lemon juice over scallops. Sear scallops in hot skillet over high heat until golden brown on one side. Turn scallops over and cook for a minute more, then turn off heat. Line scallops up in skillet three to a row and weave bacon between them. Brush with honey mustard mixture. Using large spatula, transfer each scallop and honey “assembly” to one of four warmed plates. Drizzle with remaining sauce and serve. Serves four as an appetizer.

"Shrimp in Hot & Spicy Mustard Sauce"
Submitted by: Jeannie K. Alwine, Chelmsford, MA

9 oz medium sized shrimp
1/4 C Half-and-Half
1 T Raye’s Hot & Spicy Mustard
1/8 tsp cumin
1/4 tsp curry powder
1 tsp olive oil
1 garlic clove, minced

Shell and de-vein shrimp, leave last segment of tail in place. Mix half & half with mustard, cumin and curry powder. Heat oil in skillet, add shrimp and cook 2-3 min. until shrimp turns pink, add half & half mixture and bring to boil, reduce heat and simmer 1-2 min. until liquid thickens slightly. Remove shrimp to serving plate. Cook sauce until liquid reduces by half, pour over shrimp. Garnish with fresh parsley. Great served with rice and salad. Serves two

"Zucchini Bake"
Submitted by: Sue McIver, Baileyville, ME

6 C sliced unpeeled zucchini
1 large chopped onion
1 /2 C margarine
2 T parsley flakes
1 /2 tsp salt
1 /2 tsp pepper
1 /2 tsp garlic powder
1 /2 tsp basil
1 /2 tsp oregano
1 tsp Italian seasoning
2 eggs, well beaten
1 C shredded Monterey Jack cheese
1 C shredded Mozzarella cheese
Crust:
1 1 /2 can (8 oz size) Crescent dinner rolls
2 T Raye’s Sweet & Spicy Mustard

Preheat oven to 375°

In large skillet cook zucchini and onion in margarine until tender, approx 15 minutes. Stir in seasonings. In large bowl blend eggs and cheeses. Stir in vegetable mixture. For crust: Separate dough by rolling out 1 1/2 can crescent dinner rolls. Place dough in ungreased 9 1/2 in. x 13 1/2 in. baking dish. Spread crust with mustard. Pour vegetable mixture evenly onto crust. Bake for 18-22 minutes, or until knife inserted into middle comes out clean. Let stand 8-10 minutes before serving. Cut into squares, serve hot. This is great!! Serves 6-8

"Chicken With Tarragon Cream"
Submitted by: Richard (Dick) Zieg, Bed & Breakfast Owner

2 boneless, skinless chicken breasts
1 Tbs. Old World Gourmet mustard
1 egg
3/4 cup dry, seasoned bread crumbs
2 Tbs. olive oil
1/2 cup white wine
1/2 cup chicken broth, can use cube or powder
1 tsp. dried tarragon
1/3 cup heavy cream

1. Place chicken breasts between plastic wrap and lightly pound to even out thickness.
   
2. On a small late, stir with fork the egg & Old World Gourmet mustard until blended. Dip chicken into egg mixture, then coat with bread crumbs, patting to make them adhere.
   
3. Heat 2 Tbs. olive oil in skillet and sauté chicken breasts 5 minutes or until browned, then turn and cook 5 minutes more until pink goes out of meat. Transfer to plate and cover to keep warm.
4. Add 1/2 cup wine to deglaze pan on medium high heat for 4 minutes, while scraping brown bits from pan. Add 1 tsp. tarragon, 1/2 cup chicken broth and 1/3 cup heavy cream. Cover over medium-high heat, stirring 8 minutes or until half reduced. Stir in 1 Tbs. Fall Harvest (coarse-grained) mustard and remove from heat. Serve over chicken.

Chipotle Deviled Eggs
Richard & Candace Womack, Texas

An eggcellent appetizer-people love sliders.
18 large fresh eggs
3/4 C finely minced onion (about 4 oz)
4 oz. finely minced ham
1/2 C Raye's Fall Harvest Mustard
1/4 C mayonnaise
1/4 C Sweet Pickle Relish
2 tsp Chipotle Pepper Powder
1 tsp Black Pepper, fresh ground
11/2 tsp salt

Place eggs carefully in a large pot with cold tap water just to cover. If eggs are straight out of the refrigerator, let eggs sit in water for a few minutes so they will equalize to room temperature. Add a tablespoon of salt and a tablespoon of cooking oil to the water to keep it from foaming and bring eggs to a rolling boil over high heat. Reduce heat to medium high and boil eggs uncovered for 10 minutes. Remove the pot from the heat, pour off the hot water and cool eggs with cold tap water. After eggs have cooled, crack the eggs and peel under cold tap water, set aside on paper towels to dry. While the eggs are boiling, mince onions and ham very finely; a food processor works well for this, especially if filling is to be piped in. In a large bowl, combine onions, ham, mustard, mayonnaise, relish, chipotle pepper, black pepper and salt. Slice eggs in half lengthwise using a cheese wire or very sharp knife. Carefully remove the yolk: set whites aside on waxed paper and process yolks in a food processor or mash yolks well with a fork. Add yolks to ham mix and blend in using a rubber spatula till yolks are thoroughly mixed and no yellow color remains.

Place egg mixture into pastry bag with 1/4 inch opening straight or fluted nozzle. Pipe filling generously into whites, keeping mix back slightly from edge of egg white. When the eggs are finished, sprinkle with a little extra chipotle pepper, cover with plastic wrap and refrigerate before serving. Yield: 36 deviled eggs, Prep. Time approximately 45 minutes. This should be enough for about 12 guests but don't be surprised if some consume 6 or more each!

Raye's Harvest Surprise Chicken
Carol A. Hurlbrink, Pennsylvania

4 boneless, skinless chicken breast halves
1/3 C yogurt (plain, vanilla, or lemon)
1/3 C apricot or raspberry preserves
3 T Raye's Fall Harvest Mustard

Preheat oven to 350 F. Rinse chicken breasts in cold water; pat dry with paper towel. Arrange in a small, shallow baking dish in a single layer. Combine yogurt, preserves, and mustard in a separate bowl. Spread mixture over the chicken breasts. Bake uncovered for 45 minutes. Tender and tasty chicken will surprise the most skeptical. PS, You can try other Raye's Mustards to surprise yourself again!!

Old World Gourmet Mustard Bacon & Cheese Strata
Carol Stanley, Texas

6 slices bacon - cooked crisp & crumbled
6 T Raye's Old World Gourmet Mustard
12 slices firm white bread
8 oz. sharp cheddar cheese, grated
9 large eggs
3 C whole milk
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Grease a 13" x 19" ceramic or glass dish. Spread 1/2 T Raye's Old World Gourmet Mustard on one side of each bread slice. Arrange 6 bread slices, mustard side up, in bottom of baking dish, cutting slices to fit if necessary, sprinkle with half of cheese, top with all but 2 T crumbled bacon. Then remaining bread slices, mustard side up. In large bowl, with wire whisk, beat eggs, milk, salt & pepper until blended, slowly pour egg mixture over bread slices, press bread down to help it absorb egg mixture. If necessary, spoon egg mixture over any uncoated bread, top with remaining cheese & bacon. Let stand at room temperature 15 minutes or cover and refrigerate overnight. Preheat oven to 350 F. Bake for 40 minutes or until golden, and knife inserted in center comes out clean. Let stand 15 minutes before serving. Optional: substitute chopped ham or cooked sausage for bacon.

Mid West "Brat Fry"
Jim Belling, Wisconsin

1 large package fresh Bratwurst, about 8
2 large white onions, sliced fine
1 green pepper, sliced thin
4 Hoagie Rolls split lengthwise with some of
the middle scooped out on the tops and bottoms
1 12 oz bottle of beer, your choice
8 slices of Muenster cheese
1-4 oz. jar of Raye's Sweet & Spicy Mustard

Light and set gas grill to medium heat or light charcoal grill and wait till the coals are burning white. Grill bratwurst over medium heat until golden brown and cooked through, turning occasionally. NO FORKS use tongs to prevent piercing the sausage skin and to prevent flare-ups, about 10 minutes. Meanwhile in a large saucepan over medium heat combine onions, pepper and beer, bring to a boil. When the onions and peppers are softened, about 7 to 10 minutes. Take off heat and blend in 3 tablespoons of Raye's Sweet & Spicy mustard. Place grilled brats into the mixture, cover and steep for about 10 minutes. To assemble sandwiches, spread insides of the rolls with Raye's Sweet & Spicy mustard; drain sausage and beer mixture. Mound onion and pepper mixture the length of the bottom of roll, place two brats end to end on onions and place 1 slice of cheese on each brat. Cover with roll top. Cut sandwiches in half at an angle between the 2 brats. Serving Suggestions: Enjoy with creamy potato salad, chilled, crisp dill pickle and the beverage of your choice. Serves 6 to 8.