The following recipes are a compilation of our customer's favorite recipes. Northeast Kingdom Mustard Co.'s mustards, chutney, and jelly are perfect in various ways and as customers have developed uses for these gourmet products, they have shared them with us! We are sharing them with you to demonstrate how universal these all-natural products really are.

Spruce up your next grilled cheese sandwich by spreading some Sweet Hot Mustard on the cheese before you cook or glaze your next tenderloin with a spoonful of Maple Apple Chutney before you grill!

Scan the recipes, grab some Northeast Kingdom Mustard Co. mustard, chutney and/or jelly and enjoy an incredible new dish! Share one of your new addictive recipes with us and we will supply you with a free 2.4 oz. jar of your choice with your next order!

NEK Pepper Jelly Cutlets

6 turkey cutlets
garlic powder
1/2 cup NEK Jalapeno Pepper Jelly
1/3 cup water

Season turkey cutlets with garlic powder and brown in skillet, drain. Place in shallow baking dish and top with jelly. Add water and cover tightly. Bake at 375 degrees F for 30 minutes, or until done.

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Dilly Mustard Vegetable Dip

Cream together 8 oz. cream cheese and 2 tablespoons of NEK Dill & Honey Mustard. Serve with carrots, celery, green peppers, cauliflower, broccoli, cucumbers & other raw veggies.

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Northeast Kingdom Grill

Brush NEK Sweet Garlic, Hot or Mild Mustard on skinned boneless chicken or turkey cutlets, pork or beef tenderloins, or salmon, sprinkle with pepper and broil until done.

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Easy Appetizer

Pour 1/2 jar of any NEK Condiment over an 8 oz. brick of cream cheese and serve with crackers.

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Northeast Kingdom Vinaigrette

Combine 2 tablespoons of any NEK Condiment, 3/4 cup salad oil, 1/4 cup wine vinegar. Blend thoroughly and serve over tossed salad.

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Willoughby Vegetable Dip

Combine:
3 TBSP NEK Sweet Garlic Mustard
1/4 cup mayonnaise
2 TBSP fresh chopped dill
1 cup sour cream or yogurt

Mix well and serve with vegetables.

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1 pound small new potatoes, quartered
1 10 oz. package frozen green beans
1 cup cherry tomatoes, halved
1/3 cup wine vinegar
2 TBSP olive oil
1 - 2 TBSP NEK Dill & Honey Mustard

Cook potatoes in boiling water to cover until tender; drain and set aside. Keep warm. Cook green beans according to package directions until crisp and tender. Drain. Combine with potatoes and tomatoes in a large bowl. Combine vinegar, oil, and mustard; add to potato mixture, tossing gently. Serve warm.

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6 pork tenderloins
garlic powder
1/2 cup NEK Maple Apple Chutney
1/3 cup water

Season pork tenderloins with garlic powder and brown in skillet, drain. Place in shallow baking dish and top with chutney. Add water and cover tightly. Bake at 375 degrees F for 30 minutes, or until done.

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4 cups shredded cabbage
1/4 cup finely chopped onion
1 cup grated carrot
1/3 cup nonfat sour cream
1/3 cup nonfat or reduced fat mayonnaise
1 - 2 TBSP NEK Spicy Maple Mustard
Salt & Pepper to taste

Combine cabbage, carrot, and onion. Blend sour cream, mayonnaise, and mustard; pour over slaw, toss and chill.

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Toss together:
2 cups diced cooked chicken
1 small can pineapple tidbits, drained
1 cup thinly sliced celery
1/2 cup sliced green onions
1/4 cup unsalted peanuts

Combine:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 TBSP lime juice
1/2 tsp grated lime rind
3 TBSP NEK Maple Apple Chutney

Pour over above mixture and chill before serving.

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2 pounds unpeeled new potatoes
1/3 cup finely chopped carrots
1/3 cup chopped onion
1 cup frozen green peas, thawed

Dressing:
2/3 cup plain, nonfat yogurt or 1/3 cup nonfat sour cream plus 1/3 cup mayonnaise
1/4 NEK Dill & Honey Mustard
fresh ground pepper

Cut potatoes in 3/4" pieces. Cook until tender, about 8 to 10 minutes. Rinse with cool water and drain.

Place potatoes in large bowl. Add the peas, carrots, and onions.

Combine dressing ingredients in a small bowl and stir to mix well. Pour over potato mixture and toss gently to mix.

Cover the salad and chill for at least 2 hours or overnight before serving. Yields 9 servings.

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Combine 1 can 8 oz. pineapple slices, undrained, with 2 TBSP lemon juice and 1 - 2 TBSP NEK Sweet Garlic Mustard in a shallow glass dish. Add 5 boneless chicken breast halves; turn to coat, cover, marinate 15 minutes in refrigerator.

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Puree 1/2 cup Maple Apple Chutney. Glaze ham or pork roast and bake.

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1-1/2 pounds small red potatoes, quartered
1 jumbo onion (1 pound) cut into eighths
4 tsp olive oil
4 medium chicken breast halves, skin removed
2 TBSP NEK Sweet Hot or Sweet Garlic Mustard

Preheat oven to 450 degrees F. In 13" x 9" metal baking pan, toss potatoes and onion with olive oil. Salt and pepper to taste. Bake 25 minutes on middle oven rack.

Meanwhile, place chicken breast halves in small roasting pan. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables. Return pan to oven, placing pan on lower oven rack. Place chicken on upper rack.

After chicken has baked 10 minutes, remove from oven, brush with mustard. Bake chicken and vegetables 12 to 15 minutes longer until juices run clear when thickest part of chicken is pierced with a knife and vegetables are golden and tender. Makes 4 main dish servings.

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