Mustard Girl All American Mustards

Remodeled in 2011

2010-12-14T07:38:00.000-08:00

Blog site being remodeled please check back after January 2011 for Mustard Girl Sunshine Entries! Big Squeeze to All and Happy Holidays

Happy Fourth of July!

2010-06-30T18:18:00.000-07:00

What better way to celebrate the birth of the United States of America then to fire up the grill and enjoy a delicious brat! This is my favorite way to do it...

MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N' FANCY YELLOW MUSTARD

Mustard Girl Brat

Ingredients:
10 uncooked brats
4 cans Pabst Blue Ribbon

2 medium yellow onions, sliced
MUSTARD GIRL SWEET N' FANCY YELLOW MUSTARD
10 brat buns

Directions:
Put all of the brats into the bottom of a large pot. Add the onion and cover with beer. Bring the beer to a boil, then reduce heat and let simmer, uncovered, for 30 minutes.

Remove the brats from the pot and discard remaining contents.

Place the brats onto a medium grill and turn slowly until cooked.

Put each brat into a bun and top with MUSTARD GIRL SWEET N' FANCY MUSTARD

Serves: 10

TIP: If cutting onions makes your eyes water, try putting them in the refrigerator a few hours before cutting.

Mustard Fun Fact: National Mustard Day is August 1st.

Happy Birthday to America and to all of the courageous heroes in our history that helped give birth to our Beautiful America- never forgotten. May fireworks light up your Fabulous Fourth of July Weekend, (along with some mustard girl mustard to light up those brats!) be merry and safe, and May God Bless America!

Grill Candy...

2010-06-16T11:39:00.000-07:00

Any meat lover would agree that there is nothing better than the perfect hamburger...this Mustard Girl hamburger is the closest to perfection that I have ever tasted!

MOST IMPORTANT INGREDIENTS IN THIS RECIPE: MUSTARD GIRL STONE GROUND MUSTARD AND MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD

Mustard Girl's Perfect Burger

Ingredients:
1 pound lean ground hamburger
1 pound ground lamb
1 cup onion, minced
1 Tablespoon of Worcestershire sauce
¼ cup MUSTARD GIRL STONE GROUND MUSTARD
½ teaspoon kosher salt
¼ teaspoon ground pepper
6 of your favorite hamburger buns
Your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD

Directions:
Heat your grill.

In a large bowl mix together the hamburger, lamb, onion, Worcestershire, MUSTARD GIRL STONE GROUND MUSTARD, salt, and pepper with a fork. Form the mixture into 6 hamburger patties, making sure to keep them at an even width from edge to center.

Place the hamburgers on the grill over medium heat. Cook for 5-7 minutes per side for medium rare or to your liking.

Place the hamburgers into the buns and top with your favorite condiments, including MUSTARD GIRL SWEET N’ FANCY YELLOW MUSTARD.
Serves: 6

TIP: To produce a uniform thickness for your hamburgers, form the meat into a ball and then push down the center with your fingers and thumbs while turning the meat inside your palms to form the circle.

Mustard Fun Fact: Yellow mustard gets its color from the spice turmeric.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

Mustard Girl Slow Ribs

2010-06-09T12:01:00.000-07:00

These ribs take almost all day, but they are fairly low maintenance and absolutely delicious! They are perfect for summer and can be accompanied by Mustard Girl Sweet N Fancy Yellow Potato Salad, macaroni and cheese, or cornbread along with your favorite vegetable or salad. Enjoy!

MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

Mustard Girl Slow Ribs

Ingredients

Ribs:

2 racks of pork ribs

1 1/2 Tablespoons kosher salt

1 teaspoon paprika

1/4 teaspoon ground cumin

1/8 teaspoon celery seed

1 teaspoon chili powder

1/4 teaspoon freshly ground pepper

Sauce:

3 Tablespoons unsalted butter

1/2 cup minced onion

2 cups ketchup

1/4 cup MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

1/2 cup cider vinegar

2 teaspoons Worcestershire sauce

8 dashes hot sauce

2 cans of Pabst Blue Ribbon beer

Directions:

Ribs:

Remove the ribs from the refrigerator and pat dry with paper towels. Lay the ribs on a jelly roll pan.

In a small bowl mix together salt, paprika, cumin, celery seed, chili powder, and pepper. Rub the mixture all over the ribs, covering both the back and the front of each rack.

Cover the jelly roll pan with plastic wrap and let sit in the refrigerator for 4-6 hours.

Preheat the oven to 250 degrees. Prepare 4 pieces of wide heavy duty aluminum foil that are approximately one foot longer than each rack of ribs. Place each rack of ribs on top of 2 sheets of aluminum foil, bring the long sides up over the ribs, and roll to seal tightly. Fold over one of the short ends and roll to seal. Pour one can of beer into the open end and then seal that side as well. Place the aluminum foil packet on the jelly roll pan and repeat with the second rack. When both racks are prepared place them in the oven on the jelly roll pan and cook for 4-5 hours.

Remove the pan from the oven and let sit for 10 minutes. Carefully open the packets to release the steam. Remove the ribs, brush with barbeque sauce, and serve.

Sauce:In a medium saucepan over medium heat melt butter. Add the onions and sauté 3 minutes, being careful not to burn them.

Add ketchup, brown sugar, MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD, cider vinegar, Worcestershire sauce, and hot sauce. Mix the ingredients together until the sugar has dissolved. Turn the heat down to low and let the sauce simmer for 10 minutes.

Serves: 4 people (easily doubles or quadruples)

TIP: When making barbeque sauce, double the recipe...you can always make pulled pork or barbeque chicken the next day!

Mustard Fun Fact: The National Mustard Museum is located in Middleton, Wisconsin.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

Mustard Girl Savory Wow Waffle

2010-06-02T11:44:00.000-07:00

This savory waffle is great for those who like savory or sweet. It is perfect for breakfast, lunch or dinner. You can even split up the waffles into several pieces and serve it as a side dish with chicken or pork. It is incredibly versatile. For a vegetarian, omit the bacon; for a lower fat option, omit 4 of the 12 tablespoons of butter; for a spicier dish, add an extra Tablespoon of mustard. The sky is the limit with this delish dish!

MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL STONEGROUND DELI MUSTARD

Mustard Girl Savory Wow Waffle

Ingredients:

1 ¾ cup flour

1 Tablespoon baking powder

½ teaspoon salt

3 extra large eggs

12 Tablespoons unsalted butter, melted (1 ½ sticks)

1 ½ cups reduced-fat milk
1 Tablespoon MUSTARD GIRL STONEGROUND DELI MUSTARD

½ pound thick cut bacon, cooked and crumbled
2 Tablespoons scallions, white and green parts sliced (1-2 scallions)
1 teaspoon tarragon, minced
¼ cup white cheddar cheese, shredded

Directions:
Preheat the waffle iron.

In a large bowl mix together the flour, baking powder, and salt. Make a well in the ingredients and set aside.

In a small bowl whisk together the eggs, butter, milk, and mustard.
Pour the wet ingredients to the dry ingredients and whisk until just combined.

Add the bacon, scallions, and tarragon and mix thoroughly. Add the cheese and stir until it is spread throughout.

Ladle the batter into the waffle iron and cook until lightly browned.

Serve immediately.

Serves: 4-5 people, makes 4-5 large waffles

TIP: When using baking powder in a recipe, use all of the batter right away. Leaving batter in the refrigerator that contains baking powder will cause it to fail to rise properly when cooked.

Mustard Fun Fact: Canada produces more mustard seed than any other country in the world.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

Happy Memorial Day Weekend Everyone!

2010-05-30T16:50:00.000-07:00

I hope everyone has a safe and wonderful Memorial Day Weekend! If you do some barbecuing this weekend make sure to pick up some Mustard Girl Mustards-certainly a yummy way to spread a little sunshine on all those Hot Dogs, Brats and mouth watering Hamburgers to keep those tastebuds happy!

Mustard Girl will be attending the Memorial Day Parade and the Silver Lake Memorial Day Picnic put on by the Lions Club this weekend that honors her Vets in her hometown of Laona, Wisconsin! Hopefully we all will be able to take the time at some point this weekend, or at any time we can, to honor our treasured and noble soldiers- those heroes who are with us, and for those heroes who selflessly sacrificed their lives fighting for Freedom for our Country. May we also stay committed to our moral obligation to our country everyday in the pursuit of liberty, justice and freedom for all...Please remember to thank a Vet any chance you get, God Bless and have a wonderful weekend!

Interesting Mustard Facts!
Americans use more mustard then any other place in the world and is the preferred condiment of choice at family picnics!

The saying, “cut the mustard,” means to live up to a challenge.... so hopefully we all will be having a good time this weekend with family and friends,cutting the mustard by consuming lots of mustard this weekend, as well as cutting the rug on that dance floor too!

Enjoy!

Along with Mustard Girl Sweet N Fancy Yellow on your Hot Dogs try this Yummy Red Bean and Rice Mustard Girl Fancy Yellow Dish as well- great for a side at any barbecue!

Mustard Girl Fancy Yellow Red Beans and Rice

2 ½ cups dried red kidney beans
2 tablespoons butter
1 medium onion
1 to 2 garlic cloves, minced
1 tablespoon all-purpose flour
1 pound cooked smoked sausage andoiulle or kielbasa
1 meaty smoked ham shank or pork hock
1 teaspoon ground pepper
½ teaspoon salt
2 tablespoons Mustard Girl Sweet N Fancy Yellow Mustard
5 cups hot, cooked white or brown rice

Rinse Beans. Combine. Bring to boil and drain al dente. In pan, melt butter, add onion and garlic. Sprinkle with flour slowly add beans, mustard, sausage, ham shank, black pepper and 6 cups of fresh water. Bring to boiling and simmer for 1/½ hours . Remove ham shank. Cut meat off bone and put meat back in pot. Simmer for 20 minutes more. Serve beans over rice.

Enjoy!

Potato Salad: A Mustard Girl Classic

2010-05-19T06:22:00.000-07:00

This recipe is a Mustard Girl classic!

Where I am from, Potato Salad is a necessity at any outdoor event. It is the best side dish that your barbeque could ask for. I find that the mustard in the Potato Salad is a perfect complement to the mustard on your brat, burger, or dog. The days are getting warmer, the chances for outdoor cooking more often, and the parties more abundant…make sure to bring this to your next party, it is a side dish that your host will most definitely appreciate!

MOST IMPORTANT INGREDIENT IN THIS RECIPE: MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

Mustard Girl Sweet N Fancy Yellow Potato Salad

Ingredients:

2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed

2 ribs celery, finely chopped

1/2 cup small to medium yellow skinned onion, finely chopped

3 Tablespoons chopped pimento, drained

2 Tablespoons sweet pickle relish

2 Tablespoons sweet pickle juice

1/3 cup light mayo

1/3 cup MUSTARD GIRL SWEET N FANCY YELLOW MUSTARD

Salt and Pepper
2 Tablespoons chopped parsley, optional
1 Tsp paprika
6 hard boiled eggs

Directions:
1. Boil potatoes in salted water 10 to 12 minutes, or until tender.

2. Drain the potatoes and spread out on to a cookie sheet to cool quickly, about 10 minutes.

3. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.

4. Combine cooled potatoes with other ingredients. Stir in pickle juice and season with salt and pepper.

5. Peel hardboiled eggs, place each egg in egg slicer.

6. Decorate egg slices in a circle on top of potato salad in the bowl then sprinkle with parsley and paprika on top.

7. Enjoy!

Serves 8-10

TIP: For perfect hard boiled eggs every time, follow these instructions...1. Place the eggs in a saucepan and enough cold water to cover the eggs plus an extra inch. 2. Let the water come to a boil. 3. After 3 minutes remove the pan from the heat and put the lid on. 4. Let the eggs sit in the pan with the water for 8 minutes. 5. Run cold water over the eggs and let them sit for several minutes. 6. Peel and eat.

Mustard Fun Fact: A large amount of mustard seeds were put into King Tut’s tomb for his enjoyment in the world beyond.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

A Delightful Tortellini Salad

2010-05-12T06:30:00.000-07:00

Summer will be here before we know it. This tortellini salad is great served warm on a cool summer evening, room temperature at a picnic, or as a cold and refreshing dinner after a warm day at the lake. It is easy to make and keeps well for a few days in the refrigerator. Enjoy!

MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL STONEGROUND DELI MUSTARD

Mustard Girl Tortellini Salad

Ingredients:
10 oz. package of cheese tortellini
1 Tablespoon olive oil
3 scallions, white and green parts, sliced
4 loosely packed cups of raw spinach, stemmed
1/4 teaspoon kosher salt
2 Tablespoons of currants

1/4 cup part-skim ricotta cheese
1 Tablespoon MUSTARD GIRL STONEGROUND DELI MUSTARD

1/4 cup Parmesan cheese, plus extra for topping, grated

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper
1 pint of grape tomatoes, sliced in half

Directions:
Cook the tortellini according to the instructions on the package. Drain and set aside.

While the tortellini is cooking, heat a large skillet over medium high heat. Add olive oil. When the olive oil is warm, add the scallions and cook, stirring occasionally for 2 minutes. Add the spinach and kosher salt. Cook until the spinach has just begun to wilt, stirring occasionally. Remove the skillet from the stove top and set aside.

Place the currants into a bowl of water and let stand for 10 minutes. When the time has passed, drain the currants and set aside.

In a large bowl mix the ricotta cheese, the MUSTARD GIRL STONEGROUND DELI MUSTARD, the Parmesan cheese, 1/4 teaspoon salt, and pepper. Add the tortellini to the bowl while still warm and mix together. Add the spinach mixture and tomatoes and mix again. Divide into bowls and top with additional Parmesan cheese.

Serves: 4

TIP: You can tell that your pan is hot when the olive oil easily swirls around the pan when you pick it up.

Mustard Fun Fact: In some countries it is believed that spreading mustard seeds around the outside of your home keeps out the evil spirits.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

Mustard Girl visits the Kentucky Derby...

2010-05-08T18:55:00.000-07:00

The Kentucky Derby was a blast! The races were spectacular and although it rained cats and dogs, it was nothing that a clear poncho (so I could still show off the great dress), a wide brimmed hat, and a few mint juleps couldn’t fix. While trying to learn which horses were the “mudders” I watched the ladies bounce their beautiful feather hat brims together everywhere they went and the men practice old school chivalry in their colorful seersucker jackets. It certainly was a treasured experience I will never forget, and a big squeeze to Mr. Murphy for inviting me!

I attended the Oaks Race on Friday where guests were asked to wear pink to support Breast Cancer Awareness. Just before the 11th race the women all paraded around the track in their pink couture…it was a lovely sea of pink!

Then there was the food…with a constant background of clinking mint julep glasses ringing in my ears, I feasted on Kentucky Hot Browns (see Mustard Girl’s twist on this recipe), hot dogs doused in Mustard Girl Fancy Yellow Mustard, and all the delicious sides that go hand in hand with the charm of the South.

It was truly a great time, and although nothing can replace On Wisconsin as Mustard Girl’s native song, the warmth of the people of Kentucky have made My Old Kentucky Home a close second. Mustard Girl was able to bring some sunshine to the track and managed to keep those Kentucky hot dogs happy. Thank you to the great people of Louisville…I am sending a big squeeze your way…keep on spreading that sunshine!

Mostaza Nina!

2010-05-05T05:45:00.000-07:00

Whenever the weather begins to get warmer, I have a hankering for Mexican Food. This classic Mexican dish, the taco, has been ratcheted up to the next level with a yummy Mustard Girl and sour cream sauce and the brilliant substitution of avocados for the traditional ingredient of meat.

If I could find a way to add mustard to a margarita I would, but my best suggestion is to make your favorite version of the drink and enjoy it with these tacos.

Remember: Introduce a Friend to Mustard Girl…it will be a match made in heaven!

MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL SWEET AND SPICEY HONEY MUSTARD

Mustard Girl Avocado Tacos

Ingredients:
Tacos
4 avocados, sliced
12 corn tortillas
24 grape tomatoes, halved lengthwise
4 scallions, white and green parts, thinly sliced
4 large romaine lettuce leaves, shredded
1 cup cheddar cheese, shredded
2 to 4 cups canola oil

Dipping Sauce
1 cup sour cream
1/4 cup MUSTARD GIRL SWEET AND SPICEY HONEY MUSTARD

Directions:
Tacos
Pour 1-inch of oil into a heavy bottomed deep skillet or pot and heat to 360 degrees. When the oil is fully heated place the first corn tortilla into the oil, fry it for 15-30 seconds on each side, turning with tongs and cooking until it is stiff but not browned. Remove the tortilla from the oil, place into two doubled up paper towels layered on top of each other in your hand and form into a taco shell shape. Fill the taco with the avocado, tomatoes, scallions, lettuce, and cheese. Repeat with the remaining 11 tortillas. Serve with dipping sauce.

Dipping Sauce
Place the sour cream and MUSTARD GIRL SWEET AND SPICEY HONEY MUSTARD into a bowl and mix. Serve beside the avocado tacos as a dipping sauce.

Serves: 4, 3 tacos and ¼ cup of dipping sauce per person

TIP: Coring an avocado is easier then you might think. Slice the avocado around the core, lengthwise, and twist to separate the two halves. Hold the half that still contains the core in your hand and use a large knife to “whack” the core. Twist the knife handle and the core will be extracted cleanly. Use caution handling the knife so as not to cut yourself.

Mustard Fun Fact: Every part of the mustard plant is edible.

Where in the World is Mustard Girl?

Thursday, May 6th Mustard Girl will be doing a demonstration at the Whole Foods located at 3060 Excelsior Boulevard in Minneapolis, Minnesota.

Friday, May 7th Mustard Girl will be doing a demonstration at the Whole Foods located at 30 Fairview Avenue South in St. Paul, Minnesota.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

Cinco de Mayo Recipe Coming Soon!

2010-05-03T16:43:00.000-07:00

On Wednesday I will be posting a recipe for avocado tacos with a MUSTARD GIRL and sour cream dipping sauce! Perfect for vegetarians and carnivores alike! Prepararse!

...and they're off!

2010-04-28T05:47:00.000-07:00

For the first official post to this weekly blog, I thought it appropriate to bust out of the gates with a phenomenal recipe for one of my favorite local Louisville delights…the Kentucky Hot Brown!

Even if you don’t love the Derby, you will love this delicious sandwich! Although the original Kentucky Hot Brown does not have mustard, the addition of my favorite condiment takes this sandwich from superb to supreme! I chose to use the MUSTARD GIRL AMERICAN DIJON MUSTARD in this recipe, but the MUSTARD GIRL HORSERADISH MUSTARD would also be a great choice. Make your plans with good friends to kick back with this meal post mint julep on Derby Day.

Mustard Girl is heading to Louisville for my first trip to the Derby this weekend, but don’t worry, even if I win big in the betting, I will still be making mustard.

Remember: Introduce a Friend to Mustard Girl…it will be a match made in heaven!

MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL AMERICAN DIJON MUSTARD

Mustard Girl Kentucky Hot Brown

Ingredients:
1 stick unsalted butter
6 Tablespoons all-purpose flour
3 ¼ cups 1% or 2% milk, warmed
1 egg, beaten
1 ½ Tablespoons MUSTARD GIRL AMERICAN DIJON MUSTARD
¾ cup finely grated parmesan cheese
Salt and pepper to taste
1 whole beefsteak tomato, sliced ½ inch thick
1 ½ to 2 pounds roasted turkey breast, sliced ½ inch thick then diced into 1 inch pieces
4 1-inch slices of sourdough bread
8 slices of bacon, cooked

Directions:

Preheat the broiler. Place the bread on a cookie sheet and broil until a light brown. Turn the bread over and broil the other side until light brown as well. Remove the bread and set aside.

In a medium sauce pan, melt the butter over medium heat. When the butter is completely melted, whisk in flour. Continue to whisk until the mixture turns a light tan (approximately 2 minutes). Add the warm milk one cup at a time and whisk after each addition. Cook for 2 minutes. Whisk in 6 tablespoons of the parmesan cheese, egg, and MUSTARD GIRL AMERICAN DIJON MUSTARD. Season with salt and pepper. Cook the mixture for 5 minutes, stirring constantly and being careful not to let the mixture boil. Remove from heat.

Preheat the broiler once again. Place a slice of bread in each of four oven safe plates or large bowls. Top each piece of bread with a slice of tomato and a liberal amount of turkey. Ladle a generous amount of sauce over the top of the turkey, covering the bread and toppings. Sprinkle with the remaining parmesan. Place the dish under the broiler until the top is lightly browned and bubbly. Remove from the broiler, place two pieces of bacon crossed over the top, and serve immediately.

Serves: 4

Simple Mint Julep

Ingredients:
5 sprigs of fresh mint
2 ½ ounces of bourbon
1 teaspoon powdered sugar
2 teaspoons of water
Crushed ice

Directions:
Muddle the mint leaves, powdered sugar, and water in a glass. Fill the glass with crushed ice and add bourbon. Garnish with a mint sprig.

Serves: 1

TIP: Growing your own mint is fairly easy; however, it is best to consider a contained pot for this herb since it tends to spread.

Mustard Fun Fact: Pope John XXII created a post at the Vatican grand moutardier du pape, his very own mustard maker.

Where in the World is Mustard Girl?
Wednesday, April 28th Mustard Girl will be doing a demonstration at the Whole Foods located at 3640 North Halsted Street in Chicago, Illinois.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl

Coming Up: Mustard Girl Kentucky Hot Browns!

2010-04-26T12:58:00.000-07:00

Look for an amazing recipe for Mustard Girl Kentucky Hot Browns this Wednesday as well as an update on what is going on in the world of Mustard Girl!

About the Mustard

2010-04-13T09:54:00.001-07:00

Sweet n’ Fancy Yellow - This unique, mouthwatering yellow is by far one of the best tasting yellow mustards out there! A little on the sweeter side, its tangy flavor is definitely putting smiles on faces across America. This flavor goes great with corned beef, pastrami, tuna salad, burgers, hot dogs and French fries.

Zesty Horseradish - Horseradish lovers will be in heaven with this wonderful horseradish mustard! Perfect for salami, pastrami, roast beef, brats and sausages, and great for vegetable dipping as well. It has just a right amount of zest to truly make those tastebuds happy and keep coming back for more.

Sweet n’ Spicey Honey - This savory honey mustard is top of line, with the perfect combination of honey and spice. Perfect when used as a marinade or dipping sauce, this flavor compliments any seafood, poultry, pork, meat, sausage or cheese. Try it once and you won’t be able to imagine food without it!

Stoneground Deli - Stone ground aficionados will never want to run out of this perfectly-blended stone ground mustard! Made with three different types of mustard seeds and flavorful secret spices, this product is a perfect compliment for any choice of meat, wild game, poultry, pork or seafood. It’s also a favorite for pretzel dipping, brats and sandwiches, as well as a stand-alone marinade or basting sauce.

American Dijon - Exactly what a real Dijon should be, this American Dijon definitely gives the French folks a run for its mustard! A perfect combination of white wine, wine vinegar and ground mustard, this product’s texture is smooth with the right amount of heat to satisfy any palate. It can be used on any type of meat, poultry, seafood or sandwich, is excellent in salad dressings, and enhances the flavor of all foods in cooking.

About Mustard Girl Mustard

2010-04-13T09:49:00.000-07:00

The Mustard Girl Company is quickly spreading sunshine across America! Launched in 2007, Jennifer Connor, young woman entrepreneur and founder of Mustard Girl All-American Mustards, finally brings true mustard to America’s kitchen tables.

Connor has always had a passion for mustard, and one day she came across an old mustard farmer’s amazing secret recipe in the hills of Madison, Wisconsin. Connor believed that this was the mustard that truly made food happy. Unsure about the risks involved with starting such a company alone, she needed a sign. Connor decided to go to Church in search of the word ‘yellow,’ when suddenly the sermon of the mustard seed began. Against all odds, Connor ultimately decided to move forward with her dream, having faith in herself and her mustard seed.

Mustard Girl All-American Mustards are made up of a very unique line of all-natural, gluten-free, Kosher, gourmet mustards, and rank highest in categories of taste, texture, body, and nutritional value. Mustard Girl Mustards can also be used as dipping sauces or sandwich spreads for all of your family’s favorite foods, boasting flavors excellent for cooking or as stand-alone marinades. Not only are these savory mustards superior in taste, but they are healthy for you as well. Made from the finest quality ingredients including turmeric, and the highest grade of mustard seed, Mustard Girl Mustards contain no fat, no preservatives, has lower sodium, fewer calories, and cost less than traditional retail mustards. The result is a healthier, happier mustard for everyone to enjoy.

Current flavors include Sweet n’ Spicy Honey, Stoneground Deli, Sweet n’ Fancy Yellow, American Dijon and Zesty Horseradish. Mustard Girl Mustards are currently sold in more than 750 grocery stores throughout the Midwest and parts of the Southeast, including Whole Foods Markets, Pic N Save, Copps, Woodman’s, Sweet Bay, Schnucks and Dierburg Markets, and also can be found on the tabletops and used in the kitchens of major restaurants in the Midwest.

Jennifer and her Mustard Girl products have recently been featured on NPR, NBC-Milwaukee, ABC-Minneapolis, NBC-Madison, WIBA-AM Madison, WGN-Chicago, Fox-St. Louis, TCW Magazine, Wisconsin State Journal, Hungry Girl, and the Chicago Tribune. Mustard Girl Mustards are also prominently on display at the National Mustard Museum in Middleton, Wisconsin. Mustard Girl mustards are also used by top chefs in various award-winning restaurants throughout the Midwest. In support of Jennifer’s philanthropic nature, a small portion of all Mustard Girl proceeds go to Midwest-area food banks and children’s charities.

For more information on the Mustard Girl Company and products, visit www.mustardgirl.com .

Where to buy the Mustard

2010-04-12T11:09:00.000-07:00

In Stores:
Wisconsin
Whole Foods
Woodman’s Food Markets
Roundy’s: Copps, Pick n’ Save, Rainbow
Sentry
Mars Cheese Castle

Illinois
Whole Foods
Woodmans
Peapod
Potash
Treasure Island
Food Life

Missouri
Dierburgs
Schnucks

Minnesota
Whole Foods
Rainbow

Indiana
Strack & Van Til
Ultra
Wiseway

Order Individual bottles:
Mustard Museum www.mustardmuseum.com
or
Basketree Gifts www.basketreegifts.com

Order Git Baskets:
Basketree Gifts
Call Basketree Gifts - 1.608.276.8116

In Restaurants:
Double Buck Cafe, Laona, WI
Weary Traveler, Madison, WI
Lux Bar, Chicago, IL
BB’s , Chicago, IL
Stanley’s, Chicago, IL
Five Faces, Chicago, IL
HUB 51, Chicago, IL
Rockstar Dogs, Chicago, IL