Why Mustard Recipe Have Become Very Popular All Over the World
Mustards today are being extensively used in the preparation of different recipes. Infact mustard recipes have become very popular all over the world. This popularity is not a present day phenomenon but since prehistoric times mustard has been popular. Enamored by its tantalizing flavour and its medicinal properties people since ages have been using mustard. Infact it is said that mustards medicinal properties were discovered earlier and its culinary properties have been discovered only recently. Whatever the history might say but today unarguably mustard has established itself as an important ingredient in the preparation of recipes. Mustard recipes both vegetarian as well as non-vegetarians can be cooked easily at home and can be enjoyed at many restaurants. Mustards can be used with sandwiches, with salads, with finger chips, with hot dogs, with meats and so on. Infact just think of a dish and you will find that mustard can become an ingredient to it. Mustards can be used for the preparation of recipes in different ways. There are recipes from prepared mustards, recipes from mustard seeds and recipes from dry mustard and homemade mustard. The mustard seeds used for preparing recipes can either be partially crushed or ground or it can also be used as a whole. Some of the mustard recipes are Chicken Wi, Chicken Meatball Chili Soupngs, Crawfish Stuffed Artichokes Pacifica, Barbecued Jerky, French Onion Sou, Pork Loin Steaks with Mushroom Stroganoff Saucep Gratinee (Soupe a L’Oignon Gratinee), Rhubarb Chutney, Warm Potato Salad with Beer Dressing,Curried, Tuna SpooksAcorn Squash and there are hundreds of other recipes prepared from mustard. The only thing to keep in mind while preparing these recipes is that proper amount of water, vinegar and other ingredients should be added and the preparation should be kept at a particular temperature. This will ensure great flavour and great color of the recipe. People often commit few blunders while preparing mustard recipes from liquid mustard because of which the original taste gets lost. Mustard powder needs to be properly mixed with requisite amount of water and vinegar at appropriate temperature preferably the room temperature. Paste should be properly prepared so that the heat and flavour develops adequately. Addition of salt or vinegar is very much essentially as it helps in restoring the developed flavour and also helps in preventing the paste from getting spoiled. Air should be removed from the mixture as it may spoil the mustard paste and can also change the color of the paste. Infact the flavour may also get lost due to extra air; this is why extra vinegar is added as it reduces the chances of mustard paste losing its flavour. Once the paste is prepared it is essential that it should be properly kept in a container, fully covered for about 2-4 weeks. This will enhance the color and taste of the mustard to a great extent. Whereas the above procedure is true for making any recipes using liquid mustard but there might be slight variation in preparing some dishes such as hot dog using liquid mustard. Mustard recipes are really great; it has enchanted the food lovers which no other recipe has done till date.
Fancy Crabmeat baked in Ramekins with Toast
1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 lemon, juiced
1 whole clove minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage
7 strips bacon, crisply fried and crumbled
6 tablespoons freshly grated Parmesan Cheese
Large Croutons, recipe follows, or toast points, accompaniment
Preheat the oven to 400 degrees F.
Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet, and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic, mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being careful not to break up the lumps.
• Divide the mixture among the prepared dishes and top each portion with 1 tablespoon each of the bacon and cheese.
• Bake until the crabmeat is hot and the cheese is golden brown on top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with croutons on the side.
Mayonnaise:
1 large egg
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons water
1 1/4 cups vegetable oil
1/4 cup olive oil
1/8 teaspoon cayenne, optional
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, and salt in the bowl of a food processor or blender.
• Process on high speed for 20 seconds.
• With the motor running, pour the oil in a thin stream through the feed tube and process until the mixture begins to thicken.
• When half of the oil has been incorporated, add the remaining tablespoon of water.
• With the motor running, add the remaining oil in a thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed.
Cook’s note: The mayonnaise will keep, stored in an airtight container in the refrigerator, for 24 hours.
Yield: 2 cups
Large Croutons:
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.
Yield: 12 to 20 croutons
Serves 6
JERK CHICKEN
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well combined. Place chicken in a 3 1/2-quart (or larger) slow cooker/Crock Pot and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
CROCKPOT CRANBERRY PORK ROAST
Serves: 4 to 6
4 medium potatoes, peeled and cut into 1″ chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
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1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce.
CROCKPOT CRANBERRY CHICKEN
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold
water
salt
-In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).
-Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken.
Makes 6 servings.
-REAL WORLD COOKING: I cooked at a higher heat setting than they did because I was in a hurry. I also did not remove the chicken, just threw the cornstarch in and stirred it in and then cranked up the heat a bit. Didn’t stir again more than once. Then dumped it onto a big platter. It was fine. I also chose to use 7 chicken breasts instead of the 12 thighs. It also didn’t take as long as 6 1/2 hours.
CROCKPOT COLA HAM
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola (Coca Cola(r), Pepsi, etc)
3 to 4 pound pre-cooked ham
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crockpot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours. Serves 9 to 12.
CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
-Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
-In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.
-Cover CP with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.
Ham Souffle
3 cups cubed french bread
1/2 pound cubed cheddar cheese
3 cups cubed ham
1 cup canned mushrooms
1 can sliced ripe olives
3 tablespoons flour
1 tablespoon dry mustard
melted butter
4 eggs — beaten
3 cups milk
salt and pepper to taste
Put bread, ham, cheese, mushrooms and olives in buttered 9 x 12″ pans. Mix flour and mustard. Sprinkle over layer. Repeat until all is used. Pour a little melted butter over top. Beat eggs and milk together. Pour over mixture in pan. Sprinkle with salt and pepper.
Refrigerate overnight. Remove 1 hour before baking. Bake 1 hour at 350 degrees.
Per Serving (excluding unknown items): 464 Calories; 28g Fat (54.4% calories from fat); 32g Protein; 21g Carbohydrate; 1g Dietary Fiber; 236mg Cholesterol; 1426mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat.
Rice Meatloaf - Uncle Ben
3/4 pound lean ground beef
3/4 pound lean ground pork
1/2 cup raw converted rice
1/2 cup milk
1/4 cup minced onion
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 eggs — slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large bowl, mix all ingredients together until well blended. Pack into a 9×5 (2L) loaf pan, cover with foil, and bake at 350F 180C for 1-1/4 to 1-1/2 hrs (removing foil after 30 minutes), or until loaf is well-browned and meat is cooked through with an internal temperature of 106F 70C. Even when cooked through, meat will still be slightly pink because of the ketchup.
Drain off fat, and let the meatloaf rest for 5 minutes before slicing to serve.
Per Serving (excluding unknown items): 404 Calories; 26g Fat (59.4% calories from fat); 24g Protein; 16g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Spam Strudels With Mustard Sauce
1 12-oz can Spam luncheon meat — chopped
1 cup shredded swiss cheese
1 cup sliced mushrooms
1 egg — beaten
1/4 cup chopped green onions
8 frozen phyllo leaves — thawed
1/2 cup butter or margarine — melted
MUSTARD SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1 tablespoon dry mustard
1/2 teaspoon sugar
Heat oven to 350F. Combine first 5 ingredients. Brush 1 phyllo sheet with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter.
Place 1/3 cup SPAM mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place seam side down on baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo sheets.
Bake 20 minutes or until golden. Serve with Mustard Sauce.
MUSTARD SAUCE: In saucepan, combine all ingredients. Heat over low heat, stirring occasionally, until warm.
Per Serving (excluding unknown items): 459 Calories; 40g Fat (77.4% calories from fat); 14g Protein; 12g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 922mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
Deviled Egg Slices
6 hard cooked eggs
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon onion juice
2 tablespoons mayonnaise
Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley. Makes about 30 slices.
Cheese Chili Bites
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon hot chili powder
1 lg pinch cayenne pepper
1/4 cup butter or margarine
1/2 cup cheddar cheese — finely grate
1 egg — beaten
1 tablespoon water — cold
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Preheat oven to 400:. Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12×6″ rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
LONE STAR STEAK SAUCE
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.
Indian Stir Fried Vegetables In Coconut Masala
Masala:
2 cups chopped fresh coconut
1 1/2 cups water
2 tablespoons peanut oil
2 tablespoons butter
2 tablespoons grated fresh ginger
6 cloves garlic; minced
1 medium onion; chopped
1 tablespoon crushed dried hot chilies
1/2 tablespoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
1/2 tablespoon sugar
1/4 cup water
salt and crushed dried hot chilies; to taste
2 tablespoons peanut oil
2 tablespoons water
1 large carrot cut into 1/4″ diagonal slices and b
1 small yellow summer squash cut into 1/4″ slices
2 small slim dried red chilies
1 red bell pepper seeded and cut into thin rings
2 small fresh hot chilies seeded and cut into thin rings
1 small yellow summer squash cut into 1/4″ slices
6 green onions and 3 tops cut into 2-inch lengths
3 tablespoons minced fresh cilantro
Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and saute until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chilies and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick sauce results. Taste and add salt and more chilies to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute.
Serving Ideas : Spoon into a bowl and serve hot.
NOTES : Yield: 6 servings.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
Lentil-Walnut Burgers
3/4 c Dry lentils
1 1/2 c Water
2 ts Cider vinegar
1 tb Butter
1 c Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
1/2 c Walnuts; finely minced
1 sm Celery stalk; finely minced
1 ts Salt
Freshly ground black pepper 1/2 ts Dry mustard
1 tb Dry sherry
1/2 c Raw wheat germ
This takes about 40 minutes to prepare: you can do “part 1″ while “part 2″ is cooking, plus about 1 hour to chill, then 15 minutes to cook. Makes between 4 to 6 servings, depending on the size of patties you make and the hunger of participants. Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well. Add wheat germ and mix again. Chill for about 1 hour.
The Burgers: 1. Make 4-inch patties from chilled burger-mixture. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually). 2. Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem. 3. Serve either as patties, or as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also.
Fried Crab Cakes
1 lb Crabmeat
1 Egg yolk
1 1/2 ts Salt
-Pepper to taste 1 t Dry mustard
2 ts Worcestershire sauce
1 tb Mayonnaise
1 tb Chopped parsley
1/2 ts Paprika
1 tb Melted butter
-Bread crumbs (1/2 to 1 -cup) 1/4 c Butter or oil
1 Lemon, cut into wedges for garnish
combine all ingredients except oil and lemon; mix gently. Shape into 6 cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both sides.
Boston Baked Corn
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons packed brown sugar
1 cup catsup
1 small onion — diced
2 12 oz cans whole kernel corn — drained
3 slices bacon
Preheat oven to 350°. Combine mustard, salt, brown sugar and catsup. Add onion and corn, mix well. Pour into greased 1 1/2 quart casserole. Top with bacon. Bake for 40 minutes or until bacon is crisp.
A1-Sauce
1/2 C Dark Molasses
2 Green onions — chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic — crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop — or
1 tbsp Anchovey paste
6 tbsp Fresh taramind — or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat. Pour into crock or tuperware container (2qt) Let stand covered for 1 week. Then strain thru cheese- cloth, six times. bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
Beef and Rice Crisp
1 lb Lean ground beef
1 c Coarsely-chopped onion
1/2 c Coarsely-chopped green pepper
2 tb Ketchup
1/4 ts Salt
1/2 ts Dry mustard
1 1/2 c Cooked rice
1 c Milk
1 (10 oz) can cream of Mushroom soup
1 1/2 c Shredded Cheddar cheese
1 ts Worcestershire sauce
2 c Corn flakes, coarsely crushed
3 tb Butter, melted
Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375 degree F oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings.
Asparagus-Egg Casserole
1/2 c Celery; chopped
1/4 c Butter
1/4 c Flour
1/2 ts Salt
1/2 ts Dry mustard
1 ds Pepper
1 3/4 c Milk
1 ts Chicken bouillon granules
4 oz Mushrooms, chopped; drained
16 oz Asparagus, frozen cut
3 Egg; hard-cooked, sliced
1/2 c Ritz crackers; crushed (12)
In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10″x6″x2″ baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.
24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage — shredded/not chopped
2 lg red onions — thinly sliced
Hot Dressing — see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.