*  Exported from  MasterCook  *
 
                              Mustard Bouquet
 
 Recipe By     : Key Gourmet CD Rom
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      quart         sm. white onions
    6                    green peppers
    3                    red peppers
    1      quart         string beans
    2      bunches       carrots
    1      quart         green tomatoes
    2      large         cauliflower
    1                    doz sm. sour pickles
    2      quarts        lima beans
                         ***BRINE:***
    1      cup           salt to 1 gal. water
                         ***SAUCE:***
    1      cup           flour
    1      tablespoon    turmeric
      1/2  cup           sugar
    6      tablespoons   dry mustard
    2      quarts        cider vinegar
 
 Prepare vegetables carefully.  Cut peppers in strips, carrots and green tomatoe
 s, sliced and cauliflower divided in small pieces.  Boil all except pickles in 
 water to cover until tender but not mushy.  Drain and soak in brine overnight. 
  Drain.
 
  To prepare sauce, scald vinegar and sugar, add flour, mustard and turmeric mix
 ed with a little water until smooth and creamy.  Boil carefully a few minutes; 
 then add the vegetables and cook until heated through.  If vinegar is too stron
 g, dilute with a little water.  Put in small jars and seal.
 
 busted by sooz
 
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