Yellow Mustard "Yellow Jack"
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Gourmet Mustard


You have never experienced the true flavor of your grilled hot dog or the mouth watering flavor of your favorite sausage, until you have spread your hot dog bun or sourdough roll with this rich and robust gourmet mustard.  A must on ham and cheese.

Cheeseburger Casserole

8 slices day old bread                1 cup grated cheddar cheese

1/2 lb. ground beef                    1 egg, beaten

1/4 cup chopped onion                3/4 cup milk

2 tbsp. chopped celery               1/2 tsp. salt

1 tbsp. Ben Jack Larado's Fire & Lace Gourmet Mustard

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

Heat oven to 350 degrees. Toast bread. Lightly butter both sides & cut diagonally. Mix ground beef, onion, celery, Yellow Jack and salt in frying pan. Cook over medium heat until meat is browned. Arrange toast, cheese, hamburger mixture in layers in greased 9 inch square pan, ending with cheese as a top layer. Mix egg, milk, Fire & Lace, salt & pepper. Pour over layers in pan. Sprinkle with paprika. Bake 30 to 35 minutes or until done.

Trail Hash

1/2 head cabbage shredded        1 tsp. sugar

3 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 cup water                 1/2 cup heavy cream

Steam 10 - 12 minutes in saucepan.

In skillet place:

1/4 cup olive oil          2 large grated potatoes

Cook 10 - 12 minutes.

Add 1 lb. thin sliced corned beef.

Mix well.

Make 8 pockets in hash, add 8 whole eggs, one in each pocket. Cover & steam until done. Place cabbage mixture on plate and add ham & eggs to complete.

Old Settler's Baked Beans

Brown 1 lb. ground beef, drain. Fry 1/2 lb. bacon, chopped. Pour bacon and bacon grease into the following:

1 medium onion, chopped                           1 can butter beans           

1 can kidney beans, drained                         1/3 cup brown sugar

1 can lima beans, drained                             1 can pork-n-beans

1/4 cup white sugar                                   1/4 cup bbq sauce

1/4 cup catsup                                           1 tsp. chili powder

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

2 tbsp. molasses

Bake at 350 degrees for 1 hour. May be frozen before or after baking.

Italian Red Rice

1 1/3 cups Minute  Rice

2 tbsp. chopped white onion                               1/2 tsp. salt

1 tsp. worcestershire sauce                            Pepper to taste

1/4 cup sliced Ben Jack Larado's Hot Spanish Angels

1 tsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

3 tbsp. Ben Jack Larado's Italian Dippin Red Sauce

2 tbsp. butter                                                     1 1/3 cups water

Press two large squares of heavy duty aluminum foil into a deep mixing bowl. Put rice and onion in foil lined bowl. Mix remaining ingredients together and pour over rice and onions. Pull corners of foil together, fold and seal tightly to form pouch. Place on grill with medium heat coals. Cook 20 - 25 minutes. Open pouch and gently fluff with fork before serving.

Sausage Balls

1 lb. hot sausage                                 2 pkgs. biscuit mix (dry)

1 lb. sharp cheddar cheese (grated)

Mix all together. Roll in small balls. Freeze overnight and bake 15 minutes at 350 degrees. Bake all or part. Serve with a jar of Ben Jack Larado's Yellow Jack Gourmet Mustard. 

Poor Man's Steak

1 lb. ground beef    1 tsp. worcestershire sauce

1/2 tsp. salt                     1/8 tsp. black pepper

4 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

4 thin slices bacon       1 tsp. dry parsley flakes

Combine ground beef, salt, pepper, worcestershire sauce, Yellow Jack gourmet mustard  and parsley in bowl, mix well. Shape into 4 meat patties. Place 1 slice bacon around each pattie. Fasten with toothpick. Cook on grill or under broiler to the desired degree of doneness.

Crab Quiche

1 - 9 inch unbaked pie shell                 1 cup grated swiss cheese

1 - 7 1/2 oz. can crab                          2 green onions

3 beaten eggs                                     1 cup light cream

1/2 tsp. salt                                         1/2 tsp. lemon peel

Dash of mace                                     1/4 cup sliced almonds

Ben Jack Larado's Yellow Jack Gourmet Mustard

Spread bottom of shell with Yellow Jack gourmet mustard (lightly). Put cheese on bottom of shell. Sprinkle with green onions. Top with crab meat. Combine eggs, cream, salt, lemon peel, and mace. Pour over crab. Top with sliced almonds. Bake at 325 degrees for 45 minutes. Let stand 10 minutes before serving.

Saucy Calico Beans

1 - 15 oz. can kidney beans                            1-15 oz. can butter beans

1/2 lb. bacon, cut up                                       1 lb. ground beef

1 med. onion, chopped                                    1/2 cup brown sugar 

1-32 oz. can pork-n-beans                               1/2 cup catsup   

1 tsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

Drain kidney beans and butter beans; reserve liquid. Sauté bacon, ground beef and onion in skillet until browned. Combine beans with beef mixture. Arrange in greased 9 x 13 pan. Mix brown sugar, catsup and salt together. Pour over bacon mixture. Add part of the reserved liquid if mixture looks too dry. Bake in preheated 350 degree oven for 1 hour.

Ranch House Round Steak

3 lb. beef round steak                1/4 cup flour

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 1/2 tsp. salt                         1/8 tsp. pepper

1/2 cup water       1 tbsp. worcestershire sauce

Round steak should be 1/2 inch thick and then cut into serving pieces.

Trim excess fat from meat; pound slightly. Combine flour, salt and pepper; coat meat with Yellow Jack gourmet mustard and then in flour mixture. Reserve remaining flour mixture. In skillet, brown meat on both sides in hot fat. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet.

Breakfast Hash

1 box seasoned croutons                        2 lbs. sausage (cooked & drained)

2 cups milk                                8 eggs, beaten

1 cup grated cheddar cheese

1 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 cup mushrooms

1 can  mushroom soup             4 green chilies, chopped

Layer in 4 qt. casseroles, croutons, sausage, cheese and mushrooms. Beat eggs and milk until frothy; add soup and Yellow Jack gourmet mustard. Pour mixture over layers. Store in refrigerator overnight or several hours before baking. Bake at 325 degrees for 1 hour. Serves 10 - 12.