Corn Relish M.Salads, Salad Dressings, and Relishes No.076
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, French | | 2.00 Cup | 2. Prepare 1/8 recipe for French |
| | | | Dressing (Recipe No. M-58). |
| | | | Set aside for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Corn, Whole Kernel | 6LB | 3.00 Qrt | 3. Combine corn, celery, onions, |
|Celery | 1LB | 3.00 Cup | peppers, pimientos, and |
|Dehydrated Onions | 1LB | 3.00 Cup | pepper. |
|Peppers, Sweet | 8OZ| 1.50 Cup | 4. Add French dressing; mix |
|Pimiento | 7OZ| 1.00 Cup | well. |
|Pepper, Black, Groun| | 1.00 Tspn| 5. Cover; refrigerate 6 hours or |
|d | | | until flavors blend. Keep |
| | | | refrigerated until ready to |
| | | | serve. |
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NOTE: 1. In Step 1: 1 lb 6 oz fresh celery A.P. will yield 1 lb
finely diced celery. 1 lb 2 oz dry onions A.P. will yield
1 lb minced onions.
2. In Step 1, 10 oz fresh sweet peppers A.P. will yield 8 oz
finely diced peppers.
3. In Step 3, 2 oz (1 2/3 cups) dehyrated onions and 1 1/4 oz
(1 cup) dehydrated green peppers (See Recipe A-11) or
1 1/4 oz frozen diced green peppers may be used.
4. In Step 2, 1-7 oz cn canned pimientos may be used.
5. Serve as a relish with meat or fish. If served as a salad,
double recipe. EACH PORTION: 1/3 Cup.