Q: In the Cheesy Potato Breakfast Casserole with Cheddar and Tomatoes, what do you consider "hot mustard"? Dijon, English, dry mustard, grainy?
Sent by Janet
Editor: So much mustard, so little time. At least that's how I feel! I love the stuff, but sometimes the terminology can be a little vague. In this instance, we're talking about any mustard with nose-punching heat. Dijon, Coleman's mustard, grainy — any other hot-tasting mustard is fair game. Even those little yellow packets that come with Chinese takeout count! Just skip the honey mustard.
A note on the Coleman's mustard: If you have the powdered mustard, about 1 teaspoon is equivalent to 1 tablespoon of the regular mustard. That stuff is powerful!