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French’s Mustard has helped bring food, family and fun together, making today’s meals tomorrow’s memories ever since it first introduced its Classic Yellow Mustard in 1904 at the St. Louis World’s Fair. This year, put a twist on the traditional favorite in honor of National Mustard Day by using a bit of French’s to add more flavor to your favorite every day recipes. While mustard remains the most popular condiment for hot dogs, it’s a cooking secret that many home chefs are just now starting to share. So whether you prefer Classic Yellow, Spicy Brown, Dijon, Horseradish, Honey or Honey Dijon, French’s has a flavor that will take your family favorite recipe from ordinary to extraordinary.
In addition, with a brand new museum designed to celebrate this flavorful favorite, why not take a summer road trip to the National Mustard Museum in Middleton, Wisconsin ( www.mustardmuseum.com ), just steps from downtown Madison, Wisconsin’s 2nd largest city. On Saturday, August 6th, 2011, visit Mustard’s new “home” and experience a fun-filled day for the entire family at the annual festival that has made mustard an integral part of celebrating summer across America.
“While most of us recognize mustard for its popularity as a condiment used on hot dogs, burgers and sandwiches, mustard is about so much more,” says Barry Levenson, Curator at the National Mustard Museum. “It’s the versatility of French’s mustard that also makes it ideal for adding a boost of flavor to everyday recipes.” This year’s visitors can expect a fun-filled day for the entire family when National Mustard Day kicks- off at 10 a.m. with free hot dogs, live music, games, mustard samples and more. Festivities continue all day until 4 p.m.
National Mustard Day 2011 Activities include:
• Opening ceremonies with Dr. Mustard
• Onsite appearances by the French’s Mustard Man
• Live music by the Red Hot Horn Dawgs
• Free Hot Dogs (*mustard required)
• Mustard Games that raise money for Restoring Hope Transplant House
• Magic by Wayne the Wizard
• Klements onsite grilling brats
• Oscar Mayer Weinermobile
• FREE Mustard sampling
Even if you can’t make it to National Mustard Day, you can celebrate the day with these great summer recipes.
BEEF KABOBS WITH DIJON STEAK DRESSING
Prep Time: 20 mins
Cook Time: 10 mins
Makes 6 servings, 2 skewers each
· ¾ cup French's Dijon Mustard
· ¼ cup olive oil plus additional for skewers
· ¼ cup honey
· 1 Tbsp. French's Extra Tenderizing Worcestershire Sauce
· 12 bamboo skewers, soaked in water
· 2 lb. boneless sirloin steak, cut into 1-in. cubes; season to taste with salt and pepper
· 2 large red bell peppers, cut into chunks
· 2 large red onions, cut into chunks
1. WHISK mustard, 1/4 cup oil, honey and Worcestershire in bowl; set aside.
2. THREAD 4 steak cubes, 4 bell pepper chunks and 3 red onion chunks on each skewer. Brush steak skewers lightly with olive oil.
3. GRILL kabobs over medium-heat for 10 min. or until desired doneness, turning frequently.
4. DRIZZLE kabobs with Dijon sauce and serve extra on the side.
SWEET & TANGY GRILLED PORK CHOPS
Prep Time: 5 mins
Cook Time: 15 mins
Makes 6 servings
· 2/3 cup mayonnaise
· 1/3 Cup French's Classic Yellow or Honey Mustard
· ¼ cup dark brown sugar
· 1 tsp. minced garlic
· ¾ tsp. dried thyme leaves
· 6 (1/2-in. thick) pork chops, seasoned to taste with salt and pepper
1. MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 2/3 cup mixture over pork.
2. MARINATE chops in refrigerator 30 min. or up to 3 hours.
3. GRILL* pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.
* Tip: Chops may be broiled, or bake at 350°F about 20 min. until done.
FRENCH'S PARTY DEVILED EGGS RECIPE
Prep Time: 25 mins
Cook Time: 0 mins
Makes: 12 servings
· 12 large, eggs, hard-cooked, halved
· 6 tbsp. light sour cream
· 2 tbsp. French's Classic Yellow Mustard
· ½ tsp. salt
1. REMOVE yolks from whites and place in bowl.
2. MASH yolks and blend in sour cream, mustard and salt.
3. SPOON yolk mixture into egg white halves. Arrange on lettuce-lined platter.
4. CHILL, covered. Sprinkle with paprika or minced parsley, if desired.
Nutritional Analysis Per Serving (1 egg):
90 Calories, 6 g Fat, 2 g Saturated Fat, 214 mg Cholesterol, 6 g Protein, 1 g Carbohydrates, 0 g Dietary Fiber, 192 mg Sodium
EASY CHEESY MAC & CHEESE RECIPE
Prep Time: 10 mins
Cook Time: 35 mins
Makes 6 servings
· 8 oz. uncooked elbow macaroni (4 cups cooked)
· 1 (10¾ oz.) can Campbell’S Condensed Cheddar Cheese Soup
· 1½ cups milk
· 2 to 3 tbsp. French’s Classic Yellow Mustard
· 3 cups (12 oz.) shredded American or Cheddar cheese
· 2 tbsp. butter, cut into pieces
1. COOK macaroni according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish.
2. MIX soup, milk and mustard. Pour over pasta and stir in 2 cups cheese. Top with butter.
3. BAKE at 350°F for 30 min. or until hot and bubbly. Stir. Top with remaining cheese. Bake 5 min. until cheese melts.
Variation: substitute other types of shredded cheese such as Jack, Mexican blend or sharp Cheddar.
TANGY RANCH GRILLED CHICKEN
Prep Time: 5 mins
Cook Time: 15 mins
Makes 4 servings
· 2/3 cup Ranch dressing
· 1/3 cup French’s Classic Yellow Mustard
· 3 tbsp. brown sugar
· 4 large boneless skinless chicken breasts
1. MIX salad dressing, mustard and sugar. Pour 2/3 cup sauce over chicken.
2. MARINATE chicken in refrigerator for 30 min.
3. GRILL or broil chicken 10 to 15 min. until done. Serve chicken with remaining mustard sauce.
Set out your favorite toppings and enjoy the game!
Prep Time: 5 mins
Cook Time: 20 mins
Makes 8 servings
· 2 lbs. ground beef
· 1 large onion, chopped
· 1 (28 oz.) can crushed tomatoes in purée
· 1 (15 to 19 oz.) can red kidney beans, drained and rinsed
· 1/2 cup French’s Extra Tenderizing Worcestershire Sauce
· 1/4 cup French’s Classic Yellow Mustard
· 1/4 cup ground chili powder
· 2 tbsp. ground cumin
1. BROWN beef in large nonstick pot. Add onion; cook 3 min. Drain.
2. STIR in remaining ingredients. Heat to boiling. Simmer, partially covered, 15 min. until flavors are blended; stirring often.
FRENCH’S Foods, a division of Reckitt Benckiser Inc., the maker of French’s mustards, is a leading manufacturer, marketer, and distributor of food and household products. Some other well known, trusted household names in the Reckitt Benckiser Inc. family of food products include Frank’s Redhot Cayenne Pepper Sauce, French’s French Fried Onions and French’s Worcestershire sauce.
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