Illegitimate Sun

1 Can (14 oz.) Sweetened Condensed Milk
1/4 Cup Ground or Prepared Mustard
3 Tbsp. Prepared Horseradish
1 Tbsp. Worchestershire Sauce

In a bowl combine all ingredients until smooth (mustard will thicken as it stands). Store in refrigerator. Yields 1 1/2 cups.

Note! To make hot & zippy dip for pretzels and egg rolls, use ground mustard. To make a milder sweeter sauce that’s very good with ham & turkey, use prepared mustard.

**Very good (original recipe) spread over a ham before baking.

This recipe came with a gift from Katie to Amy:

1/4 Cup Vinegar
2 Teaspoons Granulated Sugar
1 Teaspoon Minced Garlic (About 1 Clove)
1/2 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1/2 Teaspoon Ground Chili Powder (We use ground chipotle)
3/4 Cup Salad Oil (We use extra-virign olive oil)

Combine & shake or stir vigorously

Dip bread in the sauce for a tasty appetizer

Edited on 02/07/2006
Tried this and turns out it is really nasty. I withdraw my recommendation.

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs