Are you planning a bog get together this Easter, are you looking for something to make your meal extra special? Well I have a great suggestion for you all. Colman’s Mustard, a great ingredient and accompaniment to any holiday meal. Here is a little more information about Colman’s Mustard from the website:
I was very fortunate to be able to check out two versions of Colman’s Mustard:
Colman’s Double Superfine Dry Mustard Powder is long-lasting and economical, with an ultra-fine consistency that delivers layers of flavor and maximum kick when added to Easter favorites.
Colman’s Prepared Mustard is truly gourmet and at the ready to add smoldering heat to any dish. As always, Colman’s contains no dyes, chemicals, preservatives, or gluten – just 100% pure, irresistible tastiness.
New Ways to use Colman’s in Easter Dinner Favorites:
· Whisk prepared mustard into a favorite salad dressing and drizzle over spring greens or crisp baby asparagus
· Add a pinch or two to creamy carrot soup for a delicious and smoldering flavor
· Deepen flavor profiles with Colman’s Superfine Dry Mustard Powder stirred into meat and vegetable marinades.
· Use Colman’s Superfine Dry Mustard Powder as a dry rub for ham or roast beef before roasting.
This Holiday, call on Colman’s quality for this spring’s most celebrated meal and Complete Your Cooking with Colman’s™.
HAM AND ASPARAGUS AU GRATIN3 1/2 tablespoons butter
3 1/2 tablespoons flour
1 teaspoon Colman's Prepared Mustard
½ teaspoon black pepper
1 ¾ cups reduced fat milk
1 cup grated aged cheddar cheese
1 pound asparagus spears (about 16 spears)
8 slices cooked ham
2 cups cooked spinach noodles
Melt butter in a sauce pan. Whisk in flour and seasonings. Gradually add milk. Bring to boil, stirring constantly. Simmer until smooth and thickened. Add cheese and stir until melted. Cook asparagus in boiling water until tender-crisp (about 1 min). Roll two asparagus spears in each ham slice. Place noodles, then ham rolls, in baking dish; cover with sauce. Garnish with red pepper slices, if desired. Bake, uncovered, 20 min at 350° F. Makes 4 servings, or 2 rolls each.
For more recipe ideas please visit www.colmansusa.com.
For me, the holidays are about being with the family and enjoying each other’s company and of course the great food.
Sure the main course is important but for me it is the side dishes that make the meal. To get ready for Easter, I whipped up a practice batch of green beans, not just any old plain green beans. I made mustard honey glazed beans. This was a very simple recipe, here is all you need.
Canned or Frozen green beans
Honey ½ table spoon
Coleman’s Mustard Powder ¼ tablespoon
Dash of Hot sauce (if you like a kick)
Salt and pepper
Simply cook the green beans as directed by the package. In a separate bowl combine, honey, mustard powder and if you wish a splash of hot sauce. We like things to have a little spice, so I added the hot sauce for my family. Mix well then toss with the cooked and strained green beans sprinkle pepper and salt on the top and then serve.
This was just the right amount to give the beans a nice flavor, and I have to admit these were very easy to make, and they were the best tasting green beans I have ever eaten. With just 3 simple ingredients, it is amazing how great a side dish can be.
So if you are looking for some great recipe ideas make sure to check out the Coleman’s Mustard website, they have a great variety of recipes that the whole family will love.
You can purchase Coleman’s Mustard products at your local supermarket
Make sure to follow Coleman’s Mustard social channels for some great recipes and information, on Facebook and Twitter
Susan S. Disclosure: The reviews and or opinions on this blog are my own opinions . I received mustard to review. No monitory compensation was received. I was not required to write a positive review. Your experience may differ. The opinions I have expressed are my own I am disclosing this in accordance with the Federal Trade Commissions 16 CFR Part 255: Guides Concerning the Use of Endorsement and Testimonials in Advertising .
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