| CORN RELISH SALAD |
|
|
|
Prep time: 10 minutes Cook time: 4 minutes Serves 8-103/4 cup sugar 1/2 cup CRISCO Oil 1/4 cup white vinegar 1/2 teaspoon celery seed 1/4 teaspoon whole mustard seed 1 can (17 ounces) whole kernel corn, drained 1 can (16 ounces) sauerkraut, pressed to remove excess liquid 1/2 cup chopped green pepper 1/3 cup chopped onion 1 jar (2 ounces) diced pimiento, drained In a saucepan over medium heat, combine sugar, Crisco Oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves. Mix remaining ingredients in a medium mixing bowl; pour dressing over. Mix well. Cover and refrigerate at least 8 hours or overnight. Drain and stir before serving. |
