Recipe#878

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 cups French Dressing recipe, prepared
3 qt. (6 lb or 1 1/4-No. 10 cn) corn, canned, whole kernel, drained
3 cups (1 lb) celery, fresh, finely diced
3 cups (1 lb) onions, dry, minced
1 1/2 cups (8 oz) peppers, sweet, fresh, finely diced
1 cup (7 oz or 1/4-No. 2 1/2 cn) pimientos, canned, drained, diced
1 tsp. pepper, black

INSTRUCTIONS

Trim, wash, and prepare vegetables. Prepare 1/8 recipe for French Dressing recipe; set aside. Combine corn, celery, onions, peppers, pimientos, and pepper. Add French dressing; mix well. Cover; refrigerate 6 hours or until flavors blend. Keep refrigerated until ready to serve.

NOTE: 1. 1 lb 6 oz fresh celery A.P. will yield 1 lb finely diced celery.
2. 1 lb 2 oz dry onions A.P. will yield 1 lb minced onions.
3. 10 oz fresh sweet peppers A.P. will yield 8 oz finely diced peppers.
4. Serve as a relish with meat or fish. If served as a salad, double recipe. EACH PORTION: 1/3 Cup.