My sweet friend Cassie (I call her Classy Cassie), sends me the most scrumptious recipes.  I took special interest in this one because it reminds me of a recipe my high school best friend brought me in the 60’s.  She called it Mustard Cream and poured over hamloaf.  Cassie wrote me a history of this and had traced it all the way back to 1963.  Mine was 1968.   Besides being one of my favorite people, Cassie is a cutie who loves to cook.  We could talk (and eat) all day!

This is Cassie.  Can you see why I like her?  She was actually wearing this in church.  (Just kidding, but she would!!)

MUSTARD CUSTARD

1 2 oz. can Coleman’s mustard

1 cup white vinegar

Stir and make a day ahead (or not)

Serving Day:

Beat 2 eggs in top of double boiler with One Cup Sugar and pinch of salt

Add mustard, vinegar solution

Cook, stirring, until smooth and about as thick as paint.  (Will not be as thick as gravy).  Keeps in fridge for a long time.  This original recipe from a church cookbook from Cassie gives the credit to a young lady named Marjorie Monnett.

Okay!  Here is just one more reason why I love Cassie.  We have a LOT in common.  Little did she know when she sent me the above recipe that I also have a very similar one.  My dear friend from High School, Carolyn Wright Neilsen, made this for dinner one night and served it over sliced ham.  Strange how lives intertwine and bring back wonderful, precious memories!

CAROLYN’S MUSTARD SAUCE FOR HAM