---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Christmas
       Yield: 12 servings
       1 c  SWEET 'N' HOT MUSTARD
     1/2 c  Apricot jam
     3/4 c  Dry mustard
   Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in
   a cool dark place for 2 to 8 weeks, then refrigerate.
   An exotic mustard that’s great with stout cheeses.
   Makes 2 tb per “serving”
   Recipe by Helene Sawyer in “Gourmet Mustards” ISBN# 0-914667-07-6 Published
   by Culinary Arts Ltd..
   Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in
   Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
   From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator at net/node 004/005