These juicy tenderloin steaks, lightly crusted with blue cheese and bread crumbs, are special enough for holiday dining. When drizzled with wine sauce, the beef melts in your mouth. —Tiffany Vancil, San Diego, California
In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator—and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home!
Of course, I like using this mustard in my own kitchen as well—in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip".
Our home's in the country, I grow both
Here's a deliciously different way to serve good-for-you vegetables to your family. The creamy trimmed-down sauce with its subtle Dijon flavor drapes nicely over cauliflower, carrots or most any vegetable. "I like to blanch broccoli florets and toss them with the sauce", notes Jan Allen from Lander, Wyoming.
"I used to work in a sandwich and ice cream parlor, and this deli club was one of our most popular," writes Esther Lehman of Fayetteville, Pennsylvania. Chili sauce and pickle relish add spark to the special sauce that makes this layered sandwich deliciously different.
A sweet and spicy apricot sauce gives lots of flavor to the tender chicken in this dish from Diana Duda of Glenwood, Illinois. "It's especially fast because it's made with instant rice," she notes. "Serve it with crusty bread, fresh fruit and a green salad."