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Calves Liver with Texas Sassy Mustard and Herbs
Calves Liver
Texas Sassy Mustard Sauce
Olive Oil
Pepper
Oregano
Onions
Optional:  Melting Cheese, Green Beans and French Bread

Dry liver (can use paper towels)
Rub Texas Sassy Mustard Sauce on both sides
Baste with olive oil
Cut calves liver ½” thick
Roll in Corn Flake crumbs
Place on Jelly Roll pan
Pepper to taste
Dust crumbled dried oregano on liver pieces
Bake 20 mins. at 400-425 degrees F (Rotate after 10 mins.)
Put sliced onions on at the end.
If desired, can use a melting cheese on top

Serve over egg noodles with onions or with green beans.
Serve with French bread.

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Galen's Texas Sassy Chicken with Mustard Sauce
4 Chicken breast, boneless
1 jar Texas Sassy Mustard Sauce
4 Tbsp Texas Sassy Pickle Sauce
Salt & Pepper to taste

Coat each chicken breast with Texas Sassy Mustard Sauce.  Place chicken in casserole dish.  Bake 375 degrees 30-40 minutes or until internal temp is 160 degrees. Check at 20 minute intervals.  When done, remove from oven.  Evenly spread juices from casserole dish over chicken.  Sprinkle a tbsp of Texas Sassy Pickle Sauce over each chicken breast.  Serve with wild rice and steamed vegetables.

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Texas Sassy Chicken Salad
1 lb. Boneless Chicken Breasts
1/4 cup Texas Sassy Mustard Sauce
3 Tbsp Texas Sassy Pickle Sauce
Salt & Pepper to taste

Preheat oven to 450 degrees.  Season chicken with salt & pepper. Heat oil in ovenproof skillet over high heat.  Sear the chicken for 2 minutes on each side. Place skillet in oven for 4-5 mins. Remove and allow to cool. Cut chicken into 3/4 inch pieces to make 2 cups of chicken pieces.  Mix Texas Sassy Mustard Sauce and Pickle Sauce. Optional:  Add any other veggies to complete your salad.

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Pete's Texas Sassy Cole Slaw
1 Lg Head of cabbage or a 2 bags of ready made Cole Slaw Mix
3 Lg carrots shredded (if using the bag mix, you may opt not to add)
1 jar Texas Sassy Pickles and chopped fine with juice (depends on how creamy you want it)
1 red onion (optional)
1/2 + cup Mayo
1/2 + cup Texas Sassy Mustard Sauce
Salt & Pepper to taste

Mix all ingredients and let set 1 hour in refrigerator to blend flavors.  Add Mayo and Mustard in equal parts to reach desired creaminess.

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Texas Sassy Grilled Bacon Mushroom Cheese Burger
l lb ground beef
8 slices cooked bacon
1 sm can sliced mushrooms or cook them fresh
4 slices Swiss cheese
4 onion rolls
Texas Sassy Mustard Sauce

Shape ground beef into 4 - 1/2" thick patties and grill over medium heat uncovered 13-15 mins or until juices show no pink, turn occasionally. Drain mushrooms and place in microwave-safe bowl, cook 30 seconds.  Heat the rolls.  Spread rolls with Texas Sassy Mustard Sauce and assemble burgers.  Yields 4 burgers.

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Texas Sassy Mustard Pork Roast
1 (4 - 4 1/2 lb.) center-cut boneless pork roast, butterflied
3 ounces fresh baby spinach, whole leaf
1/2 bunch Italian flat leaf parsley, coarsely chopped
12 ounces (1 bottle) Texas Sassy Mustard Sauce, mixed use

Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Cover pork, top and bottom, with 6 to 8 ounces of Texas Sassy Mustard Sauce. Place in covered container and marinate in refrigerator over night.

Before cooking remove roast from container and lay open on work surface. Place chopped parsley and whole spinach down the middle of the roast. Roll roast tightly and secure with butchers twine. Place on rack in roasting pan and glaze with more sauce. Roast in oven at 425 degrees until internal temperature reaches 145 degrees. Let stand 15 minutes before slicing.

Serve with more Texas Sassy Mustard Sauce.

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