DESERT FLOWER Gourmet Honey Mustard

A singularly unique meld of honey, mustard and mayo which will seduce your taste buds however you choose to use it. Delightful on freshly prepared fruit or your favorite toasted bread or roll. Adds an alluring nuance to chicken and meat entrees. Your imagination will blossom with ideas for this non traditional honey mustard.
*Baked Glazed Chicken* 1- 3 to 4 lb. chicken, cut up 1/4 cup Ben Jack Larado’s Desert Flower Honey Mustard 1/4 cup honey 1/4 cup lemon juice 1/4 cup catsup 1/4 cup soy sauce Mix honey, catsup, honey mustard, lemon juice and soy sauce. Pour over chicken and marinate for 8 or more hours, turning occasionally. Bake in preheated oven 350 degrees in a greased pan for 1 hour.
*Creamy Egg Salad* 6 hardboiled eggs, chopped 1/8 cup sugar 1 small, sweet onion, finely chopped 2 large dill pickles, finely chopped or pickled relish 2 medium stalks celery, diced 1/4 cup Ben Jack Larado’s White Lightnin’ gourmet dressing 1/4 cup Ben Jack Larado’s Desert Flower Honey Mustard 1/4 cup mayonnaise 2 tbsp. white vinegar 1/2 tbsp. garlic powder 1/2 tbsp. salt 1/4 tsp. dry mustard 1/4 tsp. black pepper 1/4 tsp. paprika 2 tbsp. olive oil Beat all ingredients, except eggs, until clear and thick. Blend in eggs and mix well. Scoop with an ice cream scoop on spinach leaves and garnish with cooked strips of boneless chicken breast or serve on your favorite bread as a sandwich. You can enhance your sandwich with fried bacon slices and lettuce leaves.
*Honey Ham Tortilla Rolls* 1 can (4 1/4 oz.) honey ham spread 1 tsp. honey 1 - 3oz. pkg. cream cheese softened 1/4 cup crushed pineapple, well drained 1 tbsp. chopped green onion 1/4 cup Ben Jack Larado’s Breath-O-Fire Horseradish Dressing 4 - 8” flour tortillas With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion, honey and Breath-O-Fire. Spread 1/4 cup ham mixture on each flour tortilla to within 1/2 inch of edges. Roll up each tortilla starting from one edge; wrap in plastic wrap and refrigerate 2 to 8 hours before serving. To serve, cut each tortilla roll into 1/2 inch slices and arrange on platter. Makes appetizer servings for 8. For delicious dipping, open a jar of Ben Jack Larado’s Desert Flower Honey Mustard.
*Scalloped Shrimp* 2 tbsp. minced onion 1 tbsp. minced green pepper 1 tbsp. Ben Jack Larado’s Desert Flower Honey Mustard 2 cups milk 4 tbsp. butter, melted 4 tbsp. flour 2 cups boiled shrimp 1 cup buttered crumbs Saute onion and green pepper in butter in skillet until tender. Blend in flour and honey mustard, add milk. Cook until thick, stirring constantly. Add shrimp. Pour into greased casserole, top with buttered crumbs. Bake at 350 degrees for 25 - 30 minutes.
*Honey Grilled Chicken* 2 lbs. boneless chicken breasts 2 tbsp. melted butter 2 tbsp. honey 1 tsp. dried basil 1 tsp. dried parsley 1/4 tsp. oregano 2 tbsp. Ben Jack Larado’s Desert Flower Honey Mustard 2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard Place chicken on preheated grill. Combine remaining ingredients. During last 3 to 4 minutes per side of grilling time, brush chicken with sauce, continuously, until no sauce is left and chicken juices are clear.
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