JALAPENO MUSTARD

2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water -- cold
3 Garlic cloves
- peeled and chopped
1 small Onion -- peeled & chopped
3 small Jalpeno peppers -- seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave
on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a
mortar or blender, them mix them and the powdered mustard into the water and let
stand for at least three hours. Mix the remaining ingredients and pulverize in a
blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil,
then lower the heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint

LAYERED DRIED BEAN SOUP MIX IN A JAR

DRIED BEAN MIX:
1/2 cup of each of the following:
kidney beans
split yellow peas
black beans
red lentils
small red beans
split green peas
SEASONING MIX:
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1-1/2 teaspoons salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar
For dried bean mix, layer each type of bean in a clear gift container. You will
need a 24-oz jar. For seasoning mix, combine ingredients. Store in a resealable
plastic bag. Attach to jar and give with recipe for Seasoned Bean Soup. Yield:
about 3 cups dried bean mix and 1/4 cup seasoning mix.
Attach To Jar:
SEASONED BEAN SOUP
Dried Bean Mix ( 3 cups)
2 cans ( 14 1/2 ounces each ) stewed tomatoes
Seasoning Mix ( 1/4 cup )
1 teaspoon liquid smoke ( optional )
Rinse beans and place in large Dutch oven or stock pot. Pour 4 cups boiling water
over beans; cover and let soak overnight. Drain beans and return to stock pot. Add
6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and
simmer 1 to 1/2 hours or until beans are almost tender. Add tomatoes and seasoning
mix. Stirring occasionally, cover and simmer 30 minutes. Uncover beans and continue
to simmer about 1 hour longer or until beans are tender and soup thickens. Serve
warm. YIELD: about 10 cups soup.