Frank's Recipes! Corn Relish for 100

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Corn Relish for 100

Servings: 1 Gallon

2 cups French Dressing recipe, prepared
3 quart (6 lb or 1 1/4-No. 10 can) 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 can) pimientos, canned, drained, diced
1 teaspoon pepper, black

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 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.

10 oz fresh sweet peppers A.P. will yield 8 oz finely diced peppers.

Serve as a relish with meat or fish. If served as a salad, double recipe.

EACH PORTION: 1/3 Cup.