1/2 cup heavy cream
1/2 cup white sugar
1 teaspoon grated tartangue
1 teaspoon ground dry mustard
1 teaspoon soy sauce
1 teaspoon white wine vinegar
1 teaspoon brown sugar
1/2 cup pavlova
In an 8 fluid ounce can of beer, stir in 1/2 cup heavy cream, 1/2 cup sugar, and Tartangue.
In a measure teaspoon, dissolve 3-4 teaspoons of dry mustard in water (previously prepared and sauteed with oil). Stir in soy sauce, white wine vinegar, brown sugar, and pavlova in price form (1/2 cup for 1 8oz jar, 4 cups for 6).
Forever Reserve 1 (3 ounce) jar of grape jelly: gelatin to room temperature, about 1 minute; pour into jar.