*  Exported from  MasterCook II  *
                                CORN RELISH
 Recipe By     : The Cook’s Book of Uncommon Recipes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Uncommon Recipes Not Sent
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ears          corn
    2      stalks        celery
    2                    green bell peppers
    2                    red bell peppers
    1      large         onion
    1      tablespoon    celery seed
    1      tablespoon    salt
    1      tablespoon    turmeric
    1      tablespoon    mustard seed
    1      tablespoon    dry mustard
    2      cups          water
    2      cups          white vinegar
    1      cup           sugar
 In a kettle large enough to hold the corn, bring water to a boil. Remove the
 husks and silk from the corn and add the corn, all at one time, to the
 boiling water. Cook for 5 minutes. While the corn cooks prepare a large bowl
 of ice water. When the corn is cooked, remove the ears from the boiling
 water and immediately plunge them into the ice water to stop the cooking.
 When cool, remove from the water and cut the kernels from the cobs. You
 should have about 2 quarts of kernels for this recipe.
 Chop the celery, green and red peppers, and onion into very small pieces. In
 a large kettle combine the corn kernels, chopped vegetables, spices, water,
 vinegar, and sugar. Bring to a boil and then reduce heat and cook,
 uncovered, for 20 minutes. Stir from time to time. This will make a thinnish
 sort of liquid with the relish. If you preper a thickened sauce, simply
 combine 2 Tbsp flour with 1/4 cup water and mix until lump-free (the easiest
 way is to put flour and water in a small jar put on a screw top lid and
 shake vigorously) then add the flour-water combination to the boiling relish.
 Process in a boiling water bath for 15 minutes.
 YIELD: about 6 pints
                    - - - - - - - - - - - - - - - - - -