Sunday, May 30, 2010

Happy Memorial Day Weekend Everyone!

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!

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