Hi Landers, the other day Jim sent in his mustard recipe for Sweet and Spicy Mustard.

Here is the one my family has used for years. I usually make it at Christmas time for my kids. I save the pretty little jars that you buy jelly in and use them for the mustard. The malt vinegar is about the only difference in the recipe, but what a difference. I use a little of this in the yolks when making deviled eggs. WOW !!
Jim, if you make this, please let us have your opinion. Thank you.

Bonne's Mustard Sauce
3/4 cup Coleman's dry mustard
1 cup MALT vinegar

Mix together and let set overnight.
This step is necessary.

Next day:
Add 3 eggs and 1 cup sugar to the mustard sauce beating well.
Cook over medium heat
until of mustard consistency stirring all the time.

Do Not Double Recipe -- It Does Not Work -- I Speak From Experience !!!
Southern Lou

http://www.nancyskitchen