Sassy Mustard Vinaigrette

Directions:

Combine vinegar and minced shallot and let sit for 5 minutes. Add all other ingredients and combine until emulsified. I like to do this in a jar.

Sassy Mustard Meatloaf

Directions:

Preheat oven to 350°F. Combine topping sauce ingredients and put aside. Mix all meatloaf ingredients together. Place the meatloaf mixture into a large loaf pan (mine is about 9x5 ½). Bake for about 50 minutes. I like to take it out at this point and check the middle with a fork. Go a lile longer if it’s not done. When it’s done, drain the fat, and cover it with the sauce. Bake 10-15 more minutes and remove from oven. Let rest for 10 minutes before slicing. We LOVE to slice cold meatloaf the next day and fry it in a pan. It’s good alone or makes a great sandwich!

Sassy Mustard Ham Salad

Directions:

Combine ham and green onions and pulse in Cuisinart until combined. Mix together the next 4 ingredients and pulse with the ham and green onions. Stir in the chopped pecans by hand. Refrigerate at least 1-2 hours before serving. is is MUCH beer made a day before serving. Wonderful on a sandwich or served as an appetizer with crackers.

Sassy Mustard Marinated Grilled Chicken

Directions:

Mix Sassy Mustard, soy sauce and lemon juice. Reserve 3 tablespoons of the Sassy Mustard sauce. Place chicken breasts in a Ziploc bag and add the remaining sauce. Marinate for 4-5 hours in the refrigerator. Preheat your grill to medium heat and grill the chicken for 7 minutes on each side or until the juices run clear. The internal temperature of the chicken should reach 165 degrees.

Sassy Southern Deviled Eggs

Directions:

Hard boil your eggs and let them cool before peeling. Slice eggs in half long-ways. Remove the yolks and mash with a fork until smooth. Add the Sassy Mustard, dill pickle relish, and pepper and mix into yolks. Either spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with a little Paprika to garnish.

Sassy Black-Eyed Pea Salad

Directions: Combine the first 7 ingredients in a bowl. Whisk the last 4 ingredients to make the

dressing. Add to bowl and stir well to combine. Chill at least 2-3 hours or overnight to meld flavors.