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Grammy Faith's Mustard Sauce

Reviewed: Oct. 18, 2008
Try this sauce with and old fashioned boiled dinner (corned beef, cabbage, turnip, potatoes, carrots, onions). I was glad to find this version after I lost this page from my Fannie Farmer cookbook. I did find it later and others may like this version, which is not so sweet: 2 Tbsp mustard 1 tsp flour 1 c light cream 1 egg yolk 1 tsp sugar 1/2 c vinegar, hot salt Blend mustard, flour and 1/4 c cream. Heat the remainder of the cream and add the mustard mix to it. Beat the egg yolk and add to 2 Tbsp of the hot mixture before blending into the pot. Add the sugar, cook until thickened. Add vinegar at the end.
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Bacon-Wrapped Venison

Reviewed: Dec. 2, 2006
My husband and I just finished a very nice dinner made with this recipe and tenderloins from a buck he harvested last week. I used baby portobello mushrooms and served the sliced tenderloins and mushroom sauce over wild rice (Uncle Ben's) and it was delectable. The only thing I might try is to incorporate some dry red wine into the sauce, but having it in the glass to accompany the dish was terrific! I will definitely make this recipe again!
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8 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 3, 2006
Classic comfort food! This is my pot roast recipe, minus the water and I only use 1 can of the soup. I cook it for at least 8 hours on low and I add a 1/2-1 teaspoon of "Superior Touch Better Than Boullion Beef Base" for extra richness. If you like a thicker gravy, you can also whisk in a packet of Knorr's Classic Brown gravy mix into the liquid just before serving.
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5 users found this review helpful

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