It's definitely springtime at our house. The birds are busy building nests, the weeds are already starting to show their faces all over the place and my rhubarb plant is starting to poke out and look like it will come back again this year!
Spring is a great time of the year for cleaning out cupboards and organizing things and watching sports. I have enjoyed watching my children's sporting events this winter but now that spring is here we have a new dimension of sporting events. It's time for track and field, spring soccer, softball and even some baseball. Watching sports in the spring means packing enough clothes, blankets and winter gear for a crowd because undoubtedly it will either snow or hail at some point of the event.
It was during basketball season that I met "Uncle Roy" McDougal, an uncle of one of my friends. He is a great fan of Crook County sports and he attends as many of his great-nieces' and nephews' events that he can. You will find him hanging out at softball and baseball games this spring. He may even be seen at a couple of middle school track meets. Uncle Roy is quite the cook and was one of those who encouraged me to try corned beef and cabbage this last St. Patrick's Day. One day at a basketball game he was telling me about making sweet hot mustard. I surprised him once again with my lack of culinary experience when I admitted that I had never tried it. He had just made a batch for himself and his family and I talked him into sharing the recipe with me. He surprised me by bringing me a generous sample of this versatile spread.
It's quite tasty and we decided it would be good on not only sandwiches, but also with prime rib. I have enjoyed it several times with summer sausage, pepperoni, cheddar cheese or turkey breast. One tip that Uncle Roy shared with me was that dry mustard can be found in the bulk section of Food 4 Less much cheaper than buying it in the smaller containers at any of the local stores.
I sure appreciate you sharing your mother's recipe with me, Uncle Roy, and thanks again for the encouragement to try something new!
Sweet Hot Mustard
4 oz dry mustard
1 cup cider vinegar
1 cup sugar
1/4 tsp salt
1 1/2 cups mayonnaise
Dash of horseradish, if desired
Mix mustard and cider vinegar together and let stand overnight. Beat in eggs, sugar and salt until well mixed. Transfer this into a double boiler and cook over simmering/boiling water. Stir with a whisk until it thickens. Remove double boiler from the pan and let mixture cool. When completely cool, beat in mayonnaise and then refrigerate in an airtight container. Keeps well and makes about 1 quart.