*  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         small white onions
   6                    green peppers
   3                    red peppers
   1      quart         string beans
   2      bunches       carrots
   1      quart         green tomatoes
   2      large         cauliflower
  12      small         sour pickles
   2      quarts        lima beans
                        ***BRINE:***
   1      cup           salt -- dissolved in:
   1      gallon        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 tomatoes, 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 mixed 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 strong, dilute with a little
water.  Put in small jars and seal.

busted by sooz

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