Cordon Bleu - Herlocher Style

GRILLED SHRIMP

24 large shrimp, unshelled
6 Tbsp. butter
3 Tbsp. lime juice
1 8-ounce jar Herlocher's Dipping Mustard
6 six-inch skewers

Preheat gas grill or build fire in charcoal grill. In small pan, melt butter over low heat. Stir in limejuice. Set aside. Peel shrimp leaving tail on. With small sharp knife, slit open top of each shrimp and remove vein. Dip shrimp in the lime-butter mixture, and thread four on each skewer. Brush with Herlocher's Dipping Mustard. Grill for approximately 8 minutes total; turning once and brushing occasionally with remaining butter mixture and Herlocher's Dipping Mustard. (Do not overcook or shrimp will be tough.) Serve with plenty of Herlocher's Dipping Mustard for dunking!
Broiler method: Proceed as above, broiling shrimp for about 4-6 minutes, or until they turn pink.

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TWICE DIPPED ZUCCHINI

3 small zucchini
Oil for deep frying
1 cup flour
3/4 cup ice water
2 egg yolks
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. white pepper
1/2 tsp. sesame oil
1 8-ounce jar Herlocher's Dipping Mustard

Wash and thoroughly dry zucchini. Cut into 2 1/2" strips (approximate) and pat dry again. In medium saucepan, heat oil slowly to frying temperature (375°F). In small bowl, mix together the next six ingredients. With slotted spoon, dip zucchini strips into mixture a few at a time, and fry for about 2 minutes or until golden. Drain on paper towels, keep warm in very low oven, until all are done. Dip immediately into a jar of Herlocher's Dipping Mustard.
Variation: Water chestnuts can be substituted for zucchini. Drain and thoroughly dry one 19 oz can whole
water chestnuts. Proceed as above; fry for about four minutes, or until golden.

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DEVILED EGGS

Hard boil as many eggs as you need. Cool and peel. Split eggs lengthwise; place yolks in a mixing bowl. For every egg (count whole ones) add 1 Tbsp. Herlocher's Dipping Mustard. Mix. Add salt to taste. Place the mix in the egg whites. Sprinkle with paprika. For thinner yolks add more mustard.

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MARINATED VEGETABLES

1/2 cup Herlocher's Dipping Mustard
1/4 cup cider or wine vinegar
1/4 cup salad oil
1/8 tsp. pepper

Mix all ingredients. Pour mixture over any combination of the following vegetables equal to 1 quart: raw quartered mushrooms, sliced purple onion, blanched cauliflower flowerets, blanched broccoli flowerets, blanched julienne carrots. Marinate in non-metal container in refrigerator several hours or overnight.

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SALAD DRESSING

Mix 1 Tbsp. Herlocher's Dipping Mustard with 2/3 cup oil, 1/3 cup cider vinegar, and salt and pepper to taste. Also try adding Herlocher's Dipping Mustard to your favorite Caesar salad, potato salad, and egg salad recipes!

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CHICKEN STRIPS

2/3 cup finely chopped walnuts or pecans
3 Tbsp. sesame seeds
3 Tbsp. bread crumbs
1/4 tsp. black pepper
1/4 tsp. salt
4 Tbsp. mayonnaise
1 chicken breast, boned
4 Tbsp. Herlocher's Dipping Mustard

Preheat oven to 400F. Lightly grease a small cookie sheet. In a small bowl, thoroughly combine walnuts, sesame seeds, bread crumbs, salt, and pepper. Place mayonnaise in a separate bowl and stir in Herlocher's Dipping Mustard. Cut chicken into finger-size strips (approximately 2" by 1/2"), dip into mustard/mayonnaise mixture to coat, and roll in nut mixture. Place chicken pieces on cookie sheet and bake 10-20 minutes or until brown. Serve with plenty of Herlocher's Dipping Mustard for dipping!

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CRAB SPREAD

8 oz. cream cheese, softened
3 Tbsp. Herlocher's Dipping Mustard
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1/2 tsp. prepared horseradish
1 Tbsp. minced green onion
1/2 cup finely chopped celery
6 oz. can crab meat, rinsed and drained

Mix all ingredients except crabmeat. Blend well. Add crabmeat and mix just until blended. Do not overmix. Chill several hours before serving. Serve with crackers. Yield: approximately 2 cups.

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SAVORY PATÉ

1/4 lb. mushrooms, chopped
1/2 lb. chicken livers
1/2 tsp. paprika
1/4 cup margarine or butter
2 Tbsp. plus 2 tsp. green onion, chopped
2 Tbsp Herlocher's Dipping Mustard
1/4 cup white wine
2 Tbsp margarine or butter

In an 8" frying pan, place mushrooms, chicken livers, paprika, and 1/4 cup margarine or butter. Cover and simmer over medium heat for 5 minutes. Add Herlocher's Dipping Mustard and wine, stir to blend. Cover and simmer slowly over low heat for 10 minutes until livers are firm. Remove from heat, cool for 10 minutes. Put liver mixture into blender. Blend on low speed one minute or until smooth. Blend 2 Tbsp.margarine or butter one minute on low speed. Place in a 3 cup container, cover, and chill in refrigerator until ready to serve. Yield: 2 cups paté.

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HOT ORIENTAL DIPP

2 Tbsp. cornstarch
1/2 cup water
1 cup canned double strength chicken broth
2 Tbsp. soy sauce
1 jar Herlocher's Dipping Mustard (8 oz.)

Place cornstarch in medium saucepan. Gradually add water. Stir until dissolved. Add chicken broth and soy sauce. Cook over medium-high heat until thickened, stirring frequently. Add Herlocher's Dipping Mustard and cook until heated through, stirring often. Serve with cooked shrimp, chicken fingers, egg rolls, or bite-size pieces of brown and serve sausage. Yield: 1 pint.

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SAUCY MEATLOAF

3/4 lb. lean ground beef
3 Tbsp. tomato sauce
1/4 cup plus 1 Tbsp. Herlocher's Dipping Mustard
1/4 cup plus 2 Tbsp. Uncooked oatmeal
1/4 cup onion, chopped into 1/4" pieces

SAUCE

1 egg white from a large egg
2 Tbsp. plus 2 tsp. tomato ketchup
1 Tbsp. Herlocher's Dipping Mustard
Preheat oven to 350F. Line 8x8" baking dish with foil. Combine all ingredients for meatloaf (not for sauce) in a medium bowl; mix for one minute (or until ingredients are well blended) with a wooden spoon. Place meat mixture into pan. Insert meat thermometer if desired. Bake in preheated oven for 1 hour or until thermometer reaches 170°F.
While meatloaf is baking, mix sauce ingredients together in a small cup. Brush top of loaf with all of
sauce during last 10 minutes of baking. Yield 3 4oz. servings.

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BAKED BEANS

1 #10 can (117 oz.) baked beans (brand of your choice)
1 cup ketchup
1 jar Herlocher's Dipping Mustard (8 oz.)
1 lb. brown sugar
½ cup finely chopped onion
1 lb. sliced bacon

Remove and discard top layer of excess liquid from beans (approx. one cup). Combine first five
ingredients in baking dish. Top with bacon slices. Cover and bake at 350°F for 2.5 hours. Bake uncovered at 350°F for another half hour. Yield: One Tailgate Party.

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MUSTARD HAM PINWHEELS

1 package refrigerated crescent roll dough (8 oz.)
1 can deviled ham (4 ¼ oz.)
2 Tbsp. Herlocher's Dipping Mustard (8 oz.)

Heat oven to 375°F. Unroll dough into 4 long rectangles. Press perforations to seal. Mix deviled ham and Herlocher's Dipping Mustard. Place 1/4 of the ham mixture on each of the 4 rectangles. Spread the ham mixture to the long edges of each rectangle and to within 1/2 inch of each of the short edges. Beginning at one short end, tightly roll up each rectangle, sealing the opposite short end to the roll. Cut each roll into 5 slices. Place cut side down on ungreased cookie sheet. Bake at 375F for 15-20 minutes or until golden brown. Immediately remove from cookie sheet. Yield: 20 appetizers.

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HERLOCHER'S CHICKEN

From Ivelize M. of Sparta, Ill.
1st Place Recipe Contest Winner

1½ boxes 6-oz. stovetop stuffing mix
1 stick low-fat margarine
2 cups hot chicken broth
3 whole chicken breasts (cooked and chopped)
½ cup chopped onions
1 cup chopped celery
¾ tsp. salt
2 eggs (or egg substitute)
1½ cups low-fat milk
1 can cream of mushroom soup
1 cup low-fat mayonnaise
½ cup Herlocher's Dipping Mustard
Mix margarine, broth and stuffing mix. Spread ½ of mixture into bottom of a 9"x13" casserole dish. Mix chicken, celery, onions, salt, mayo and mustard. Spread over stuffing mixture. Beat eggs and milk together and pour over mixture. Add remaining stuffing mixture. Refrigerate overnight. Remove from refrigerator one hour before baking and spread mushroom soup over top. Bake uncovered at 325 degrees for 40 minutes. Serves 8.

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HERLOCHER'S REUBEN CASSEROLE

From Susan C. of Cleveland Heights, OH.
2nd Place Recipe Contest Winner

Assemble layers of casserole in order listed below:
8-10 slices of pumpernickel bread (use half of bread for bottom and reserve half for top of casserole)
¼ lb. (1 stick) butter or margarine (soften and spread on bread slices)
¼ cup (or more for more flavor) Herlocher's Dipping Mustard (spread generously on bread slices)
1 12-oz. can sauerkraut (drained)
1 can (or 12 oz. fresh cut) corned beef
8 oz. sour cream
1 tsp. caraway seeds
8 oz. shredded Swiss cheese (reserve ¼ cup for topping)
8 oz. shredded Jack or marble cheese (reserve ¼ cup for topping)
Top with the reserved bread (sliced or cubed)

NOTE: If assembling ahead of time-cover and refrigerate until ready to bake.

Spray a 9"x13" pan with non-stick spray. Use deep pan if available. Layer the above ingredients in the order given, reserving half the bread for the topping. Sprinkle top with the reserved shredded cheese. Bake uncovered at 350 degrees for 30 minutes (45 minutes if casserole was refrigerated prior to baking). Serves 8.
Options: Add onions or scallions and garnish with parsley for presentation. For a healthier version, use low- or reduced-fat content ingredients. Rinse and drain sauerkraut to reduce sodium content. To reduce fat and cholesterol, substitute turkey ham or soy ham in place of the corned beef and increase sauerkraut for flavor. To add fiber and texture, add one or two Tbsp. oat bran (soluble fiber), wheat bran (insoluble fiber), wheat germ or Grape-Nuts® Cereal before sprinkling on the shredded cheeses.

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CORDON BLEU – HERLOCHER STYLE
From Pat R, Quakertown, PA

4 Boneless, skinless chicken breast halves
1 8-oz. jar Herlocher’s Dipping Mustard
1-2 Tbsp. water
Flour
Bread crumbs
4 slices Deli-style Virginia baked ham
4 slices Deli-style Domestic Swiss Cheese

Clean chicken thoroughly and pat dry. Dredge in flour. Mix the Herlocher’s Dipping Mustard and water together to desired consistency. Dredge the floured chicken in the mustard mixture; then dredge the chicken breasts in bread crumbs. Bake 30 minutes at 350° or until done. Remove from oven and place one folded slice of ham on top of each piece of chicken and top with a slice of Swiss cheese. Return to oven until cheese has melted. Serves 4.

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Experiment with Herlocher's Dipping Mustard. Send us your favorite recipes using Herlocher's Dipping Mustard. We will publish on our website whenever possible.