Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 T Flour
2 T French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish-9 oz cream sauce

Put honey, vinegar, sugar, eggs and flour in blender a few seconds to 
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook 
on medium high, whipping briskly with whisk to prevent it from sticking 
to bottom of pan. It will thicken just as it comes to a boil. Quickly 
add mustard and whiskey. Continue to cook and stir briskly only 1/2 
minute. Remove from heat. Add the horseradish. Beat well. Cool 
completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. 
Freezes for months. Recipe can be halved.  



                Honey & Mustard Nugget Sauce

1/4 Honey
2 Prepared mustard.

Mix. makes 1/3 c sauce. Refg. covered. 

Use within 1 month. Secret Fast 
Food.



             ESKIMO JOE'S HONEY MUSTARD DRESSING

1/4 CUP + 1 T SPICY BROWN MUSTARD
1 T YELLOW MUSTARD
1 T. WHITE VINEGAR
DASH ONION SALT
DASH RED PEPPER
------------------------------------------------------------------------
MIX THE ABOVE INGREDIENTS, THEN ADD:
1 1/2 CUP MAYONNAISE
1/4 CUP LIGHT KARO SYRUP
1/4 CUP HONEY
1/4 CUP SALAD OIL
MIX WELL AND REFRIGERATE. MAKES APPROX. 3 CUPS.




                 CHILI'S HONEY-LIME DRESSING

1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 T sugar
1 Tsesame oil
1 1/2 T apple cider vinegar
1 1/2 t lime juice
Mix with an electric mixer. Cover and chill.





                                                                            

                     Artistic Honey-Mustard Chicken
                                                                            
3 tablespoons honey
3 tablespoons grainy
mustard
1 tablespoon
vegetable oil,
preferably canola oil
1 1/2 teaspoons curry
powder, preferably
Madras (for more on
curry, see Questions
of Taste)
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
1 3-pound chicken,
skin removed,
trimmed of fat and cut
into 8 pieces 

Preheat oven to 400°F. Line a baking sheet with
aluminum foil, spray a rack with nonstick cooking spray
and set it on top. In a small bowl, combine honey,
mustard, oil, curry powder, salt and pepper. Using a
brush, coat chicken pieces all over with the mustard
glaze; set the pieces on the rack. Bake, basting
occasionally, until the chicken is golden on the outside
and no longer pink in the center, about 35 to 40 minutes.