HIGH Visibility aside, mustard has other ambitions besides hot dogs and hamburgers. More subtly but nonetheless effective, mustard -- whether dry or prepared -- adds kick and texture as an ingredient as well as a condiment.

Dry mustard, the powder left over after the oil has been pressed from mustard seeds, is often used in recipes for salad dressing, pickles and glazes. The most familiar powders are English or Chinese, but there is a green cousin the Japanese call wasabi powder, which comes not from seeds but from the horseradish root, also a member of the mustard family. When added to liquids, dry mustard needs at least 20 minutes to develop its flavor; wasabi powder, similarly mixed with water to a paste to accompany sushi or sashimi, should be used within an hour or it will lose its strength.

To make prepared mustard, manufacturers mix mustard powder with liquids such as water, wine, vinegar or even flat beer. Seasonings, spices, whole mustard seeks, tumeric for coloring or thickeners may also be added.

In recipes, it is wise to use the type of mustard listed or adjust quantities for the types you have since the strength of each type of mustard varies. Flavors of prepared mustards also vary greatly, so taste before including in a recipe.

Here are some recipes using both the dry and prepared mustards. CREAMY CAESAR-STYLE DRESSING (8 to 10 servings) 3 large garlic cloves, peeled, halved 2 teaspoons salt 4 anchovy fillets 1 teaspoon Coleman's dry mustard 2 teaspoons worchestershire sauce 2 tablespoons fresh lemon juice 2 1/2 tablespoons red wine vinegar 3/4 cup olive oil 1 egg, well beaten

Place the garlic in the work bowl of a food processor fitted with the steel blade and mince it. Add the salt, anchovy fillets and dry mustard. Process 10 seconds. Add the worchestershire sauce, lemon juice and red wine vinegar and process 10 seconds. With the machine running, slowly add all the olive oil, then drizzle in the egg until a creamy emulsion has formed. Refrigerate.

Let dressing stand half an hour at room temperature before tossing with greens. The dressing will keep refrigerated for about 5 days. MOM'S BEAUTY PASTE (Makes about 1/3 cup) 2 tablespoons dry mustard, English or Chinese 3 tablespoons bacon drippings or butter, at room temperature

Mix the mustard into the bacon drippings or butter. Spread on top of a roast of beef or leg of lamb prior to roasting. Do not use at temperature above 350 or the paste will burn. HAM GLAZE (Makes about 1/2 cup) 1/4 cup dry mustard 1 tablespoon brown sugar 1/8 teaspoon powdered cloves 2 tablespoons white vinegar

Mix the mustard, brown sugar and cloves. Add vinegar and stir well. Score the top of a ham. Pour glaze over meat and bake for 20 minutes or until juices begin to run. Add 1/2 cup of water to pan juices and baste every 15 minutes until meat is done. To serve, skim fat from liquid and serve pan juices unthickened as a sauce over the meat. SALMON WITH MEAUX MOUTARDE (2 servings) 1 pound salmon fillet, skin intact 1 tablespoon butter Zest of 1 lemon, grated or minced 1 teaspoon salt 2 tablespoons meaux mustard 1/2 cup creme fraiche

Lay the well-chilled salmon fillet skin side down on a cutting board. Cut 4 thin scallops from the fillet, using a sharp thin knife held at a 30-degree angle to the board. Press your free hand over the fillet being cut to steady the fish. Thinly slice any remaining fish, reserve these slices and discard skin.

Grease a heavy cookie sheet with the softened butter, and lay the four fillets on the sheet. Add the extra slices of salmon to the fillets until all is used and the four pieces are of equal size.

Mix the salt, lemon zest, meaux mustard and creme faiche. Do not use the food processor or this will thin the mixture too much. Spread the creme fraiche over the salmon and refrigerate until serving time.

Preheat the broiler for 5 minutes. Broil the fish 4 inches from the broiler for 3 to 5 minutes. Do not overcook. Servie immediately. Tender crisp green beans, parlseyed new potatoes and a light green salad are a good choice to compliment the salmon.