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Refrigerator corn relish
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| Artist: |
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| Categories: |
Cereals, Corn, Dips & Spreads, Holidays, Relishes, Vegetables |
| Yield: |
20 |
| Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 2
| cup | Corn, Fresh, cut (4 ears) | | | OR | | 10
| oz | Corn, frozen, whole kernel | | 1
| tbsp | Cornstarch | | 1/2
| cup | Vinegar | | 1/3
| cup | Cold water | | 1/4
| cup | Chopped onion | | 1/4
| cup | Chopped celery | | 1/4
| cup | Sweet pepper, green and red | | | Chopped | | 2
| tbsp | Pimiento, Chopped | | 1
| tsp | Turmeric, ground | | 1/2
| tsp | Salt | | 1/2
| tsp | Dry mustard | | 1 3/4
| tsp | Equal Measure | | | OR | | 6
| pack | Equal Sweetener |
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Procedures:
| 1 | Directions: cook corn in boiling water for 5 to 7 minutes or until crisp tender; drain and set aside. | | 2 | In a saucepan combine cornstarch, vinegar and water. | | 3 | Stir in the corn, onion, celery, chopped pepper, pimiento, turmeric, salt and mustard. | | 4 | Cook and stir until thickened and bubbly. | | 5 | Cook and stir for 2 minutes more. | | 6 | Remove from heat. | | 7 | Stir in equal measure. | | 8 | Cool. | | 9 | Cover and store in the refrigerator for up to 4 weeks. | | 10 | Serve with beef, pork or poultry. | | 11 | Makes 2-?c (20 two-tablespoon servings). | | 12 | Nutrition information per serving: calories: 22 exchanges: ?bread values: 1 g prot, 5 g carb, 0 fat, 0 chol, 57 mg sodium |
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