Corn Relish Salad
Prep time: 10 minutes
Cook time: 4 minutes
Makes 8 to 10 servings
Ingredients:
3/4 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.
B-man 