THAT MUSTARD IN A JAR RECIPE

1 1/2 ounces dry mustard
1/2 cup white vinegar
1/2 teaspoon turmeric
3/4 teaspoon salt
1/4 teaspoon mixed Italian spices
1 cup sugar
2 eggs
Mix first 5 ingredients and put in small saucepan. Add sugar and eggs and cook over
low heat until thickened. Cool. Keep in refrigerator. (Serve this hot, sweet
mustard with cocktail franks or cubes of cheese. Also good on sandwiches.)

"TO DIE FOR" HOT CHOCOLATE MIX

3 cups instant nonfat dry milk
2 cups semi-sweet chocolate chips (12 oz.)
Put 1 1/2 cups dry milk and 1 cup chips in food processor or blender, whirl until
finely ground. If using a blender, stop motor once to scrape mixture away from
blades; do not continue mixing after finely ground or the mixture may clump. Pour
into bag or jar, repeat with remaining half of milk and chips. Cover tightly. Use,
or store airtight up to 6 months. For each serving of hot chocolate, place 3
heaping tbsp. mix into a mug. Add 3/4 cup boiling water and stir until well
combined. Makes 4-5 cups mix, enough for 12-15 servings.
VARIATIONS:
Hot Mocha Mix: Add 1/2 instant coffee powder with the dry milk.
Orange-Cinnamon Mix: Thoroughly stir in with marshmallows 1 tbsp. grated orange
peel and 2 tsp. cinnamon.
Butterscotch or Peanut Butter Mix: Decrease chocolate chips to 1 cup and add 1 cup
peanut butter or butterscotch chips.
Malted Milk Hot Chocolate: Instead of using all dry nonfat milk, substitute 1/2 of
the nonfat dry milk with malted milk powder.
Mint Chocolate: substitute mint chocolate chips
Raspberry Chocolate: substitute raspberry chocolate chips
Milk chocolate: substitute milk chocolate chips