Corn Relish

Addie Ringo, D.H.S. 2 (12 oz) cans whole kernel corn, drained1 cup chopped green pepper1 (4 oz) jar pimentos, drained and chopped1 cup diced celery1/2 cup bottled Italian dressing3 Tbsp finely chopped onion Combine all ingredients; toss lightly. Cover and chill until ready to serve. This can be prepared in advance and refrigerated until needed. … Continue reading Corn Relish

Corn Relish

Helen Story, B.H.S. 2 quart corn2 cups diced sweet red peppers2 cups diced green peppers4 cups chopped celery1 cup sliced onion1 cup sugar1 quart vinegr1 tsp salt2 tsp celery seed2 tsp dry mustard1/4 cup flour1/2 cup water Prepare corn by removing husks and simmering in boiling water 10 minutes. Remove from boiling water; plunge in … Continue reading Corn Relish

Crisp Pickle Slices (Bread and Butter Pickles

Helen Story, B.H.S. 4 quart sliced, unpeeled medium cucumbers, sliced not too thin6 medium white onions, sliced (6 cups)2 green peppers, sliced (1 2/3 cup)3 cloves of garlic (optional)1/3 cup pickling saltCracked ice5 cups sugar3 cup cider vinegar2 Tbsp mustard seed1 1/2 tsp turmeric1 1/2 tsp celery seed Combine cucumbers, onions, green peppers, garlic, and … Continue reading Crisp Pickle Slices (Bread and Butter Pickles

French Fried Cheese

Jatis Skains, D.H.S. Cheese, cut in cubes or sticks1 cup flour1 1/2 tsp baking powder1/2 tsp salt2 beaten eggs1/2 cup milk Mix flour, baking powder, salt, eggs, and milk. Stir until batter is smooth. Coat cheese with milk batter. Fry until golden brown, approximately 1 minute.