I’ve written about my (almost) obscene collection of cookbooks. I have many local cookbooks put together by various groups as a fundraiser; cookbooks by famous authors (Martha Stewart, Ree Drummond, Ina Garten, etc.); White House cookbooks; a good start on the Foods of the World series by Time-Life books; Ideals cookbooks; ethnic cookbooks, the list goes on. I also have cookbooks using specific ingredients, such as sweet potatoes, asparagus, avocados, and many more. Among those volumes is one put out by Grey Poupon Mustard.
Oh, those recipes look good! One we tried and loved is Sauce Dijon a la Provencal, which is excellent over egg noodles. Jamey and I were looking for something a little extra to go with some boneless, skinless chicken breasts and this recipe is a hit! Not only that, but the ingredients are probably already found in your pantry.
1, 14.5 oz. can of stewed tomatoes, undrained
2 small onions, quartered
1/4 c. Grey Poupon Dijon Mustard
1 t. sugar
In medium saucepan over medium heat, heat tomatoes, onions, mustard and sugar to a boil, reduce heat. Cover, simmer for 25 minutes or until onions are tender, stirring occasionally. Serve warm sauce over chicken, beef, fish or pasta. Makes about 2 cups.
This also leftovers well.