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Appetizer, broccoli and turkey |
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Chicken breast |
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Deviled eggs |
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Roast beef appetizer rolls |
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Appetizer, bruschetta |
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Cold pasta salad |
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2 broccoli heads, washed 1/3 cup mayonnaise (light or regular) 2 Tbsp Muirhead Horseradish or Dijon Mustard 1 lb deli turkey, thinly sliced |
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| Muirhead – 2008 |
| Muirhead – 2004 |
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4 boneless chicken breasts 4 tbsp Muirhead Horseradish Mustard 3 tbsp butter |
1 cup heavy cream ½ cup chicken stock |
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Coat 4 chicken breasts with 1 tbsp Muirhead Horseradish Mustard for each piece. Sauté both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de-glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4. |
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½ Rotini Pasta (cooked) ½ lb. Julienne roast beef sweet red pepper, ¼" diced 2 tbsp. parsley, chopped |
1 cup mayonnaise 4 stalks celery, sliced 1 tsp lemon juice 2 tbsp Muirhead Horseradish Mustard |
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Cook and cool pasta, according to package directions. Combine mayonnaise and mustard, then combine with remaining ingredients. Toss, adjust salt and pepper. Serves 4. |
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| Muirhead – 2007 |
| Muirhead – 2005 |
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