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Take two cups of flour and add a teaspoon of salt and a teaspoon of rumsford baking powder. Cut in six ounces of butter. Beat two eggs and throw into bowl with flour mixture, add 6 ounces of grated cheddar, and then add half and half till you have thick dough. Chop up 12 thick salami slices and mix with dough. Cut some pieces out with floured spoon, knife, whatever, place on pan and bake in a preheated 450 degree oven and bake till just turning brown. Or just use bisquick biscuit recipe and add the cheese and salami and eggs, much better with real butter though.
Take 3 ounces of brown mustard seed, 3ounces of yellow mustard seed, 3 ounces of white vinegar, 3 ounces of water, and put them all in bowl and cover and let sit for a day. Toss the soaked mustard seeds in the blender and turn it on high, you'll have to add more of a 1/2 water and 1/2 vinegar mixture to get all the seeds ground, but you can leave some or most whole if you like them that way.
Add seasoning, spices, wine ect. I made a batch with tumeric (what yellow mustard tastes like) and it turned out very good. This stuff keeps forever in the refrigerator and at least a month on the counter in the summer and probably longer.
Dig up some horseradish now before the ground freezes. Clean and peel and chop into 1/2 inch peices. Mix some water and vinegar about 5 to 3 ratio. Get a long extension cord and take your blender outside and plug it in. Toss some horse radish and water vinegar mixture in the blender and puree. Add 1/2 teaspoon of salt to finished horseradish. Sorry I don't have exact amounts of horseradish and water mixture to add, but its almost equal amounts by weight.
If you skip this step take your blender outside you will cry, as will every one in the house.
Quote: Acidic_Sloth said: drinking meals is so much more convenient than eating them.
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