Categories: Condiments, Christmas 
      Yield: 12 servings 
  
      1 c  SWEET 'N' HOT MUSTARD 
    1/2 c  Apricot jam 
    3/4 c  Dry mustard 
  
  Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in 
  a cool dark place for 2 to 8 weeks, then refrigerate. 
   
  An exotic mustard that's great with stout cheeses. 
   
  Makes 2 tb per "serving" 
   
  Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published 
  by Culinary Arts Ltd.. 
   
  Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in 
  Jersey - J.ZIOLA on GEnie - CBTN00C on *P* 
   
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 
  71511,2253, GT Cookbook echo moderator at net/node 004/005