Preheat oven to 400 degrees

Take a whole boneless breast of chicken (one per person ) Butterfly and pound with a meat mallet to flatten evenly. Flour Breast lightly and Lay open face on a broiling pan.

in a bowl take 1/4 cup cranberry sauce
1/8 cup Orange juice ( or 1/2 of a Seedless Orange pureed )
3 tablespoons Mother's Mountain Zesty Honey Mustard.
Mix together and coat breast evenly on top surface.

When oven is at temperature bake breast for 15 minutes. Flip and coat second side. Bake 10 minutes more then reapply Glaze. Switch Oven to Top Broiler for 5 minutes to Sear chicken breast.

Serve with Whole Grain Rice and Salad greens with Mother's Mountain Dijon Dill Mustard vinaigrette

Ham Loaf with Spicy Mustard Glaze
Submitted by Betty Edwards, Anderson, Indiana

2 lbs Ground Ham
3 eggs
1/4 tsp salt
1 cup Oatmeal
4 Tbls. Milk
2 tsp. Mothers Mtn BBQ Sauce
2 tsp. Mothers Mtn Classic Honey Mustard

mix thouroughly and form into a loaf.

Glaze : 1 Tbls Maple Syrup
2 tsp Mothers Mtn Zesty Honey Mustard
Mix thouroughly and brush onto loaf

Bake 325 degrees for 1 1/4 hour

Pecan-Crusted Salmon
Submitted By Elaine Sweet Granbury, TX

1 lb Salmon Fillet
2 Tsp Greek Seasoning
2 TB Mother's Mountain Zesty Honey Mustard
1/3 C Chopped Pecans
1/3 C Chopped Parsley
1 TB Butter

Spray oven-ready pan with cooking spray or rub butter on bottom and sides. Place 1# Salmon fillet in pan, sprinkle greek seasoning over top. Spread the 2 TB zesty honey mustard evenly over fish. Next,Sprinkle Pecans and Parsley on top, dot with butter and place in preheated 375 degree oven for 20 minutes.

(This is my husband's All Time Favorite Meal, it is simple but unbelievably delicious!)

Macaroni and Cheese Casserole
Submitted by Sallie Johnson, Vienna, VA

2 cups (8 oz) macaroni
4 oz shredded sharp low-fat Cheddar cheese
2 tablespoons cornstarch
2 cups skim milk
2 teaspoons Worcestershire sauce
2-3 drops Mothers Mountain Fire Eater Hot Pepper Sauce ( or to taste )
* teaspoon pepper

Cook macaroni according to directions. Drain thoroughly.
Whisk milk and cornstarch in a medium-size saucepan until blended.
Place saucepan over medium heat until simmering and thickened.
Stir in half of the cheese, reduce heat to low and stir just until cheese melts.
Add remaining cheese, remove pan from heat and let cheese melt.
Stir in remaining ingredients.
Toss macaroni and cheese mixture and bake in casserole for 10 minutes at 350 degrees F.

Serve immediately.

For variations: add 10 oz package of chopped spinach (thawed and drained) to milk just before adding cheese sprinkle top of casserole with corn bread stuffing mix or bread crumbs before baking

Garlic Party Sandwich
Submitted by Sue Hess, Barnhart, Mo

1 loaf of French Bread
2 extra large garlic cloves or equivelant, crushed
16 large fresh Sage leaves, whole
4 T. olive oil
2 large bunches, flat leaf parsley, chopped
1/4 cup mayonaise or creamy dressing
1 red onion, thinly sliced
1/4 lb. red leaf lettuce
1 T. balsamic vinegar
2 T. Mothers Mountain Peppercorn Dijon Mustard

In 2 T. olive oil toast the 2 french bread halves (lengthwise) on a long pancake griddle. Spread one side with the Mothers Mountain Peppercorn Dijon Mustard and the other half with a mixture of garlic, parsley and mayonnaise. Spread red onions evenly on the dijon side then layer of red leaf lettuce. Drizzle balsamic vinegar over lettuce. Sautee sage leaves in 2 T. olive oil, press into mayonaise half of bread. Join both halves and cut into sandwiches.