Tired of the same old rut? Go Wild with Moosetard!

Anyone can put mustard on a sandwich, so be creative and go Wild with Moosetard. Use our mustards to make a glaze for roasts and fish. Substitute it for your usual mustard in potato, noodle and egg salad dishes. Dress up your bratwurst and other sausages with your favorite flavor. Mix it with mayonnaise or cream cheese to make a tasty spread in a tortilla wrap. Even tofu dogs and garden burgers get rave reviews from non-vegetarians with a little of our mustards. Fairbanks locals enjoy it on game meats, such as moose, bison, caribou, duck and grouse.

These are some recipes from family and friends. If you find something new to cook with Moosetard let us know, we would be glad to share it with our visitors.


Moosetard Dip

Mix well, then refrigerate for an hour so the flavor sets in. Serve as a dip or spread. We like to put it into sandwich wraps or spread on slices of a baguette topped with either a slice of cucumber or tomato.
- Kasha Ostbloom

Moosetard Pear/Onion and Cheese Strudel

Preheat oven to 375 degrees. Melt 2 TB butter in medium skillet over medium heat. Add onion and saute until brown, add pear and saute for another 3 minutes. Transfer to bowl and allow to cool slightly. Stir in cheese, mustard and salt. Melt remaining butter in small sauce pan or in a microwave safe bowl for 30 seconds on High. Place phyllo sheet on work surface. Keep remaining phyllo in a gallon ziplock to prevent drying. Brush with melted butter then place second sheet of phyllo on top. Brush top layer with butter then arrange pear mixture along short end of phyllo in a log stopping 1 inch from ends. Fold on sides and roll up tightly into log. Brush all over with butter. Place on large baking sheet and repeat with remaining phyllo and pear mixture. Bake until golden brown, about 18 minutes. Allow to cool for 5 minutes then slice each strudel diagonally into approximately 12 pieces. This strudel can be made a day in advance and refrigerated until ready to cook.
- Moreen and Janice

Deviled Eggs

Place eggs in saucepan covered with water and bring it to a boil over high heat. Allow eggs to boil for 10 minutes. Remove from heat and run cold water over the eggs then let sit until cool (we add ice to the water to cool the eggs faster). Peel eggs and cut in half lengthwise. Place whites on platter and yolks into a bowl. Mix yolk and remaining ingredients (if you find mixture to be a little dry add another spoon of mayo or two until creamy). Fill mixture back into egg whites and serve. Ginger Birch, Curried Apricot and Alaska Wildfire are our favorites.
- Paul Ostbloom

Pea Salad

Put peas, eggs, onion and cheese in large bowl and set aside. In a smaller bowl, mix the remaining ingredients until well blended. Pour over peas and stir until evenly coated. Can be served immediately but tastes better if refrigerated for a couple of hours.
- Kasha Ostbloom


Alaska Baked Beans

Cook bacon until crisp, then crumble. Cook onion in bacon drippings until tender. Add crumbled bacon, pork and beans, brown sugar, Worcestershire sauce and Moosetard. Mix well and bake uncovered in 1 1/2 quart casserole dish at 325° for 1 1/2 to 1 ² hours.
- Lori Ostbloom


Moosetard Roast

Preheat oven to 350. Mix oil and Moosetard then baste roast. Cover with tin foil and cook for two hours or until meat falls apart.
- Deb Beck


Meatloaf

Lightly mix ingredients and form a loaf. Place in bread pan and bake at 350° oven.

Combine: Pour over meatloaf in oven a little at a time. Bake for 1 1/2 to 2 hours at 350°. Serves 6.
- Kasha's great great aunt Ebba


Fred's Baked Halibut

Grease baking dish with spray Pam and pre-heat oven to 350°. Melt butter and stir in Parmesan cheese and lemon. Cut halibut into 1/2ä thick portion and roll in butter mixture then roll oiled halibut in breadcrumbs until coated. Bake in greased dish for 20 minutes. Remove from oven and generously spread sour cream mixed with Moosetard on the top and sides of halibut fillet. Sprinkle with Cheddar cheese. Return to oven and bake for an additional 20 minutes or until fillet is done. Sour cream should be slightly brown.
- Fred Villa


Glazed Salmon

Spread Moosetard over salmon then place a layer of sliced onions over the top. Grill or bake salmon at 350° for 45 minutes. Baste Salmon with drippings several times while cooking.
- Kasha Ostbloom


Cranberry Chicken

Sauce: Brown chicken breasts on both sides in large skillet. Melt butter in sauce pan. Blend flour into milk. Stir mixture into butter and continue to stir on medium heat. Continue until mixture starts to thicken and add spices. Pour Cranberry Sauce over chicken and let cook on low for 10 minutes. Serve chicken with sauce over bed of wild rice or pasta. Garnish with fresh cranberries.
- Kasha Ostbloom


Anna's Grilled Cheese Sandwiches

Spread softened butter on one side of both slices of bread. Spread Moosetard on opposite side of one slice Place Cheddar cheese inside sandwich with buttered sides out. Fry over medium hear until brown on each side. Eat.
- Anna Villa, age 10


Grilled Sausages

Slice sausages and thread onto skewers alternating sausages and fruit. Mix oil and Moosetard then brush onto kabobs. Refrigerate for 1-2 hours then grill.
- Kasha Ostbloom


Moosetard Caramelized Onions

Cut your onion like a blooming onion, making slices from top to bottom without cutting all the way through the bottom. Put either a pat of butter or brush the top with olive oil. Put one spoonful of any Moosetard on top. Place in the center of a square of tin foil and pull the corners to the center and twist the top. Place on the grill or in the oven with your roast for approximately a half hour until it's soft and slightly browned.
- Kasha Ostbloom


Moosetard and Peaches Pork Chops

Heat olive oil in a skillet and brown the pork chops on both sides. Top each chop with a spoonful of Porter Moosetard and spread it evenly. Place 1/4 of the peaches on top of each chop. Turn the heat down to low and cover. Allow to simmer for about a half hour
- Gretchen Pearce


Potato Salad

Cook potatoes (need 6 cups when cooked and quartered), eggs and bacon. In a large bowl - combine the ingredients and gently mix. Cover and allow the flavors to mingle for a few hours in the fridge.

Enjoy! Makes 10 -- 1/2 cup serving
-Scott and Cherie Stihler


Stir-fry Veggies

Heat a little bit of oil in a pan and in the onions, celery and carrots until the carrots are just barely tender. Add the broccoli, zucchini and peas. As soon as the broccoli starts to turn dark green add the Moosetard and quickly mix it in
- Lori Chase


Moosetard Omelet

Mix eggs and milk or cottage cheese in a bowl. Spray pan with cooking spray, saute onions and peppers on medium heat (if it starts to get too hot sprinkle a little water in). When they start to soften and onion become clear place to the side on plate or in bowl and mix in Moosetard. Wipe out pan, spray again and return to medium heat. Pour in egg mixture, cover with lid and reduce heat. When eggs start to become solid sprinkle with cheese and onion/pepper mixture. Cover again for 2-3 minutes. Use spatula to flip one side of egg onto the other.

For a healthier version exchange the eggs for Egg Beaters, the milk for 1/4 cup non fat cottage cheese and the cheddar for 2 slices of a lite Jarlsberg.
- Rebecca Mulholand


Alaska Wild Fire Ribs with Onion Sauce

Preheat oven to 450° and bake ribs in shallow pan for 30-40 minutes. Meanwhile, cook onion & garlic in a little olive oil til tender. Add next ingredients to 2 C measuring cup (so you can measure as you go) and whip or stir til blended. Add to skillet and simmer for ten minutes.

Turn oven down to 350°. Drain off excess fat from the pan of meat. Clump onions/garlic from sauce onto ribs evenly and pour remaining sauce over all. Bake 1 1/2 hrs or till well done, brushing occasionally with the sauce.
- KC McDonald


Moosetard
2298 Stevens Ave.
Fairbanks, AK 99709
1-866-261-6142 (Alaska standard time 8 a.m. to 9 p.m.)
mustards@moosetard.com