I was given some strange things in jars today, and I'm wondering if
anyone has any thoughts on what a person would do with them.

One is pepper and onion relish and the other is calico corn relish.

I don't do relishes and chutneys and things of that order, so right
now, all I can do is stare at the jars and wonder .....

Help! Pleeeeeeeease.

Carol

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"Damsel in dis Dress" > wrote in message
...
> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

the price was right though.

--
C.D

On Wed, 15 Apr 2009 18:20:37 -0400, "C.D" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>
>> I was given some strange things in jars today, and I'm wondering if
>> anyone has any thoughts on what a person would do with them.
>>
>> One is pepper and onion relish and the other is calico corn relish.
>>
>> I don't do relishes and chutneys and things of that order, so right
>> now, all I can do is stare at the jars and wonder .....
>>
>> Help! Pleeeeeeeease.
>
>the price was right though.

ROFL! You got that right! Any suggestions??

Carol

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On Wed 15 Apr 2009 02:45:49p, Damsel in dis Dress told us...

> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol
>

I love relishes of all sorts. I'm be most inclined to eat them along with
cold sliced beef, but also good as an accompaniment with any meal. The
pepper and onion relish might be good with cheese as well.

--
Wayne Boatwright
------------------------------------------------------------------------
Oh, the tiger will love you. There is no sincerer love than the
love of food. ~George Bernard Shaw, Man and Superman

Damsel in dis Dress wrote:
> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol


When I grew up, we always had relish at the table. We put it on pinto
beans, black-eyed peas, cooked cabbage, turnip greens, kale.


Becca

On Wed, 15 Apr 2009 17:28:00 -0500, Becca > wrote:

>Damsel in dis Dress wrote:
>> I was given some strange things in jars today, and I'm wondering if
>> anyone has any thoughts on what a person would do with them.
>>
>> One is pepper and onion relish and the other is calico corn relish.
>>
>> I don't do relishes and chutneys and things of that order, so right
>> now, all I can do is stare at the jars and wonder .....
>>
>> Help! Pleeeeeeeease.
>
>When I grew up, we always had relish at the table. We put it on pinto
>beans, black-eyed peas, cooked cabbage, turnip greens, kale.

Well, I have cabbage ... I'll give it a shot later tonight (I just
ate) or sometime tomorrow. Sounds intriguing.

Carol

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Damsel in dis Dress wrote:
> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol
>

Pepper and Onion Relish would be good served as a condiment with a pork
roast, or perhaps sausages of some sort.
Corn Relish is delicious just as a condiment on the plate, particularly
with roast poultry and such.
Goomba

On Wed, 15 Apr 2009 16:28:36 -0600, Christine Dabney
> wrote:

>You said one was a corn relish...
>
>Last May, I had a steak salad in a cafe in Santa Fe, of which one of
>the ingredients seemed to be sort of a corn relish. It was very, very
>good!!
>
>Don't know if something like that would appeal to you, or would even
>fit into your plans...

That fits perfectly with Wayne's suggestion for cold beef! I have
some dreadfully tough steaks in the freezer that I plan to make chili
with. I'll save some out for a salad. Maybe if I slice it thin
enough, I'll actually be able to chew it.

Thanks, you two!
Carol

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On Wed, 15 Apr 2009 18:34:50 -0400, Goomba >
wrote:

>Damsel in dis Dress wrote:
>> I was given some strange things in jars today, and I'm wondering if
>> anyone has any thoughts on what a person would do with them.
>>
>> One is pepper and onion relish and the other is calico corn relish.
>>
>> I don't do relishes and chutneys and things of that order, so right
>> now, all I can do is stare at the jars and wonder .....
>>
>> Help! Pleeeeeeeease.
>>
>> Carol
>>
>
>Pepper and Onion Relish would be good served as a condiment with a pork
>roast, or perhaps sausages of some sort.

Pork loin roast is next week. It does sound good!

>Corn Relish is delicious just as a condiment on the plate, particularly
>with roast poultry and such.

I'll be roasting a small chicken this weekend. Sounds like a plan!

>Goomba

I'm so glad I have you guys! I'm trying to expand my horizons, and a
person needs guidance. I've never had anything like these relishes in
my life. Only pickle relish.

Thanks!
Carol

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On Wed 15 Apr 2009 03:35:30p, Damsel in dis Dress told us...

> On Wed, 15 Apr 2009 16:28:36 -0600, Christine Dabney
> > wrote:
>
>>You said one was a corn relish...
>>
>>Last May, I had a steak salad in a cafe in Santa Fe, of which one of
>>the ingredients seemed to be sort of a corn relish. It was very, very
>>good!!
>>
>>Don't know if something like that would appeal to you, or would even
>>fit into your plans...
>
> That fits perfectly with Wayne's suggestion for cold beef! I have
> some dreadfully tough steaks in the freezer that I plan to make chili
> with. I'll save some out for a salad. Maybe if I slice it thin
> enough, I'll actually be able to chew it.
>
> Thanks, you two!
> Carol
>

You're most welcome!

--
Wayne Boatwright
------------------------------------------------------------------------
There is no sincerer love than the love of food. ~George Bernard Shaw

On Wed 15 Apr 2009 03:28:00p, Becca told us...

> Damsel in dis Dress wrote:
>> I was given some strange things in jars today, and I'm wondering if
>> anyone has any thoughts on what a person would do with them.
>>
>> One is pepper and onion relish and the other is calico corn relish.
>>
>> I don't do relishes and chutneys and things of that order, so right
>> now, all I can do is stare at the jars and wonder .....
>>
>> Help! Pleeeeeeeease.
>>
>> Carol
>
>
> When I grew up, we always had relish at the table. We put it on pinto
> beans, black-eyed peas, cooked cabbage, turnip greens, kale.
>
>
> Becca
>

Geez, I had forgotten about that. We did that at home when I was growing
up, too.

--
Wayne Boatwright
------------------------------------------------------------------------
I like my coffee like I like my women. In a plastic cup. ~Eddie Izzard

On Wed, 15 Apr 2009 16:45:49 -0500, Damsel in dis Dress
> wrote:

>I was given some strange things in jars today, and I'm wondering if
>anyone has any thoughts on what a person would do with them.
>
>One is pepper and onion relish

spread it on a cold cut sandwich


>and the other is calico corn relish.
>
Eat it along side and along with rice, beans, plainly seasoned
chicken or fish.
Toss with diced tomatoes, cucumbers, etc. for a salad
Toss with salsa and scoop with tortilla chips

Tara

Tara

On Wed, 15 Apr 2009 16:40:17 -0600, Christine Dabney
> wrote:

>On Wed, 15 Apr 2009 17:35:30 -0500, Damsel in dis Dress
> wrote:
>
>>That fits perfectly with Wayne's suggestion for cold beef! I have
>>some dreadfully tough steaks in the freezer that I plan to make chili
>>with. I'll save some out for a salad. Maybe if I slice it thin
>>enough, I'll actually be able to chew it.
>>
>>Thanks, you two!
>>Carol
>
>Are they already cooked? If not, make sure they are only cooked
>medium at the most. This salad I had was of rarish beef, sliced thin.
>It was served with greens, and I forget what else, besides the corn
>relish. The relish was all mixed up in the salad.
>
>I keep on meaning to try to recreate it.

Nope, they're raw. Medium-rare, check. Slice across the grain, and
at an angle?

Carol

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On Apr 15, 2:45*pm, Damsel in dis Dress >
wrote:
> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them. *
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! *Pleeeeeeeease.
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

I put relish like that on baked snapper, pork, chicken...mmmmmmm good!

Wayne Boatwright wrote:
> On Wed 15 Apr 2009 03:28:00p, Becca told us...
>
>> When I grew up, we always had relish at the table. We put it on pinto
>> beans, black-eyed peas, cooked cabbage, turnip greens, kale.
>>
>>
>> Becca
>>
>>
>
> Geez, I had forgotten about that. We did that at home when I was growing
> up, too.

One of the relishes I enjoyed, was a pear relish. We made it with pears,
bell peppers, onions, sugar, vinegar, spices. We grew the pears, onions
and peppers in the garden, so it was fresh. Making relish is not fun
when you are a kid. lol


We also had chopped onions, and a couple of jalapenos that were cut in
half, packed in a jar of vinegar and water. Using a slotted spoon, you
would add the onions to your beans, salad, potato salad or whatever, and
it would be just hot enough to flavor your food.


Growing up in the Gulf Coast of Texas, we had a strange mix of Southern
cooking, alongside German, Cajun and Mexican, but when you are a kid, it
is was all home cooking.


Becca

In article >,
Damsel in dis Dress > wrote:

> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol


Put the corn relish at the side of your plate. Put your fork into and
put it into your mouth. Chew, swallow, repeat. "-0) Some people put
it on hot dogs; Rob puts it on a fork and eats it. Don't complicate
this, Toots. It's good with most meats.

Put the pepper and onion relish on a hot dog or a burger.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
Damsel in dis Dress > wrote:

> I'm so glad I have you guys! I'm trying to expand my horizons, and a
> person needs guidance. I've never had anything like these relishes in
> my life. Only pickle relish.
>
> Thanks!
> Carol

Treat them all pretty much the same way. That's my recommendation and
I'm sticking to it!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Wed 15 Apr 2009 05:07:35p, Becca told us...

> Wayne Boatwright wrote:
>> On Wed 15 Apr 2009 03:28:00p, Becca told us...
>>
>>> When I grew up, we always had relish at the table. We put it on pinto
>>> beans, black-eyed peas, cooked cabbage, turnip greens, kale.
>>>
>>>
>>> Becca
>>>
>>>
>>
>> Geez, I had forgotten about that. We did that at home when I was
growing
>> up, too.
>
> One of the relishes I enjoyed, was a pear relish. We made it with pears,
> bell peppers, onions, sugar, vinegar, spices. We grew the pears, onions
> and peppers in the garden, so it was fresh. Making relish is not fun
> when you are a kid. lol
>
>
> We also had chopped onions, and a couple of jalapenos that were cut in
> half, packed in a jar of vinegar and water. Using a slotted spoon, you
> would add the onions to your beans, salad, potato salad or whatever, and
> it would be just hot enough to flavor your food.
>
>
> Growing up in the Gulf Coast of Texas, we had a strange mix of Southern
> cooking, alongside German, Cajun and Mexican, but when you are a kid, it
> is was all home cooking.
>
>
> Becca
>

It all sounds good to me, Becca. My grandmother in Mississippi always had
numerous homemade relishes, usually from homegrown veggies. Besides
relishes, there always seemed to be wedges of fresh onion and homemade
pepper "sauce" (a bottle full of small red hot peppers with vinegar) on the
table.

--
Wayne Boatwright
------------------------------------------------------------------------
A jazz musician can improvise based on his knowledge of music. He
understands how things go together. For a chef, once you have that
basis, that’s when cuisine is truly exciting. ~Charlie Trotter

Damsel in dis Dress wrote:
>
> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol
>
>

They are both good on cheese sandwiches. Or meatloaf sandwiches...

Dams slather that there pepper/onion relish on a nice brat or pour it
over a square of cream cheese warm to room temp and eat it up on
crackers or pita chips. good eats.

On Wed, 15 Apr 2009 19:39:29 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> I was given some strange things in jars today, and I'm wondering if
>> anyone has any thoughts on what a person would do with them.
>>
>> One is pepper and onion relish and the other is calico corn relish.
>>
>> I don't do relishes and chutneys and things of that order, so right
>> now, all I can do is stare at the jars and wonder .....
>>
>> Help! Pleeeeeeeease.
>
>Put the corn relish at the side of your plate. Put your fork into and
>put it into your mouth. Chew, swallow, repeat. "-0) Some people put
>it on hot dogs; Rob puts it on a fork and eats it. Don't complicate
>this, Toots. It's good with most meats.
>
>Put the pepper and onion relish on a hot dog or a burger.

Wow! You really take the fear out of opening those jars!

So many good ideas, so little relish. Thank you to everyone who has
replied during my recent nap. I'll report back, I promise.

Carol

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On Wed, 15 Apr 2009 16:45:49 -0500, Damsel in dis Dress
> wrote:

>I was given some strange things in jars today, and I'm wondering if
>anyone has any thoughts on what a person would do with them.
>
>One is pepper and onion relish and the other is calico corn relish.
>
>I don't do relishes and chutneys and things of that order, so right
>now, all I can do is stare at the jars and wonder .....
>
>Help! Pleeeeeeeease.
>
I'd think a big pot of beans would be in order, Dams. Cook the beans
and garnish with relish(s) to taste.
--

modom

Damsel in dis Dress > wrote in
:

> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them.
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! Pleeeeeeeease.
>
> Carol
>

Well, you've received lots of good suggestions so far. I certainly enjoy
relishes on sandwiches with meats and cheese.

Now, given the differences I've seen over the years between foodstuffs in
the US and here, I'll not make any assumptions that your corn relish is
similar to what I might buy here. This is the sort of thing you'd find in
the supermarket here - http://tinyurl.com/cjbfaz

A fairly common use of this is to make corn relish dip - mix corn relish
with sour cream. Nice with corn chips.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Apr 15, 6:09*pm, Damsel in dis Dress >
wrote:
> On Wed, 15 Apr 2009 16:40:17 -0600, Christine Dabney
>
>
>
> > wrote:
> >On Wed, 15 Apr 2009 17:35:30 -0500, Damsel in dis Dress
> > wrote:
>
> >>That fits perfectly with Wayne's suggestion for cold beef! *I have
> >>some dreadfully tough steaks in the freezer that I plan to make chili
> >>with. *I'll save some out for a salad. *Maybe if I slice it thin
> >>enough, I'll actually be able to chew it. *
>
> >>Thanks, you two!
> >>Carol
>
> >Are they already cooked? *If not, make sure they are only cooked
> >medium at the most. *This salad I had was of rarish beef, sliced thin.
> >It was served with greens, and I forget what else, besides the corn
> >relish. *The relish was all mixed up in the salad.
>
> >I keep on meaning to try to recreate it.
>
> Nope, they're raw. *Medium-rare, check. *Slice across the grain, and
> at an angle?
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

For heaven's sake, don't cook them any further if they are well sealed
and packed in a vinegar - sugar - salt brine. The corn relish may have
a clear slightly thickened "sauce" that's got cornstarch in it. On
second thought, do send them to me. I'll check 'em out. <vbg>
Lynn in Fargo

On Apr 15, 4:45*pm, Damsel in dis Dress >
wrote:
> I was given some strange things in jars today, and I'm wondering if
> anyone has any thoughts on what a person would do with them. *
>
> One is pepper and onion relish and the other is calico corn relish.
>
> I don't do relishes and chutneys and things of that order, so right
> now, all I can do is stare at the jars and wonder .....
>
> Help! *Pleeeeeeeease.
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

Donate to a food pantry or regift. If you don't "do" them, then don't
try to use them in something. ;-)

N.

On Thu, 16 Apr 2009 09:34:50 -0700 (PDT), Nancy2
> wrote:

>On Apr 15, 4:45*pm, Damsel in dis Dress >
>wrote:
>> I was given some strange things in jars today, and I'm wondering if
>> anyone has any thoughts on what a person would do with them. *
>>
>> One is pepper and onion relish and the other is calico corn relish.
>>
>> I don't do relishes and chutneys and things of that order, so right
>> now, all I can do is stare at the jars and wonder .....
>>
>> Help! *Pleeeeeeeease.
>
>Donate to a food pantry or regift. If you don't "do" them, then don't
>try to use them in something. ;-)

I don't do them, only because I've never had the opportunity or motive
before. I would like to check them out. I'm getting lots of great
ideas. I want to try Lady Pamela's suggestion with the cream cheese,
relish, and crackers most of all.

Carol

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"Damsel in dis Dress" > wrote in message
...
> On Thu, 16 Apr 2009 09:34:50 -0700 (PDT), Nancy2
> > wrote:
>
>>On Apr 15, 4:45 pm, Damsel in dis Dress >
>>wrote:
>>> I was given some strange things in jars today, and I'm wondering if
>>> anyone has any thoughts on what a person would do with them.
>>>
>>> One is pepper and onion relish and the other is calico corn relish.
>>>
>>> I don't do relishes and chutneys and things of that order, so right
>>> now, all I can do is stare at the jars and wonder .....
>>>
>>> Help! Pleeeeeeeease.
>>
>>Donate to a food pantry or regift. If you don't "do" them, then don't
>>try to use them in something. ;-)
>
> I don't do them, only because I've never had the opportunity or motive
> before. I would like to check them out. I'm getting lots of great
> ideas. I want to try Lady Pamela's suggestion with the cream cheese,
> relish, and crackers most of all.
>
> Carol
>
My dad used to eat corn relish with scalloped potatoes. Seems that was what
his family did when he was growing up on the farm. Dunno if it was just his
family's thing or a farming community thing.

Debbie

Christine Dabney wrote:

> On Wed, 15 Apr 2009 17:26:26 -0500, Damsel in dis Dress
> > wrote:
>
>
> >ROFL! You got that right! Any suggestions??
> >
> >Carol
>
> You said one was a corn relish...
>
> Last May, I had a steak salad in a cafe in Santa Fe, of which one of
> the ingredients seemed to be sort of a corn relish. It was very, very
> good!!
>
> Don't know if something like that would appeal to you, or would even
> fit into your plans...


The relishes Dams mentioned are staples for summer BBQ's, every summer I
make some of these. When I used to can, I'd put up a coupla dozen pints
every year. Now you can take the basic recipes and put them into Ball jars
or whatever, no need to vacuum seal as they'll keep for awhile in the
fridge. Peeps love them so they don't stick around very long. If you
don't have fresh corn for the corn relish, frozen is perfectly okay...

Corn/calico relish was one of the very first things I learned to make when I
started to can, very easy and there are many variations. I like lotsa
garlic and red bell pepper in mine...and a tish of curry powder.


--
Best
Greg

Damsel in dis Dress wrote:

> On Wed, 15 Apr 2009 18:34:50 -0400, Goomba >
> wrote:
>
> >Damsel in dis Dress wrote:
> >> I was given some strange things in jars today, and I'm wondering if
> >> anyone has any thoughts on what a person would do with them.
> >>
> >> One is pepper and onion relish and the other is calico corn relish.
> >>
> >> I don't do relishes and chutneys and things of that order, so right
> >> now, all I can do is stare at the jars and wonder .....
> >>
> >> Help! Pleeeeeeeease.
> >>
> >> Carol
> >>
> >
> >Pepper and Onion Relish would be good served as a condiment with a pork
> >roast, or perhaps sausages of some sort.
>
> Pork loin roast is next week. It does sound good!
>
> >Corn Relish is delicious just as a condiment on the plate, particularly
> >with roast poultry and such.
>
> I'll be roasting a small chicken this weekend. Sounds like a plan!
>
> >Goomba
>
> I'm so glad I have you guys! I'm trying to expand my horizons, and a
> person needs guidance. I've never had anything like these relishes in
> my life. Only pickle relish.


These relishes are "Midwest staples", Carol, had you not seen them much
before? Such relishes used to be on every farm table, maybe they are
considered somewhat "old-fashioned" and so have fallen outta favor...

Pickled beets and beet relish are another one of these "staples" - type
relishes...


--
Best
Greg
..

On Thu, 16 Apr 2009 16:42:36 -0500, "Gregory Morrow"
> wrote:

>These relishes are "Midwest staples", Carol, had you not seen them much
>before? Such relishes used to be on every farm table, maybe they are
>considered somewhat "old-fashioned" and so have fallen outta favor...

It's not that I haven't seen them much. I haven't seen them at all!
Mom canned, but never anything like this.

>Pickled beets and beet relish are another one of these "staples" - type
>relishes...

Never heard of beet relish, but I kinda like pickled beets. Honest to
God, the only relish I've ever experienced has been a choice between
sweet or dill pickle reliish.

I'm starting to feel like I just stepped off of a spaceship or
something. Hmmmm ... that would explain a lot.

Carol

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On Thu, 16 Apr 2009 17:14:37 -0500, Damsel in dis Dress
> wrote:

>Never heard of beet relish, but I kinda like pickled beets. Honest to
>God, the only relish I've ever experienced has been a choice between
>sweet or dill pickle reliish.
>
>I'm starting to feel like I just stepped off of a spaceship or
>something. Hmmmm ... that would explain a lot.
>
>Carol


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beet Relish
Categories: Relishes
Yield: 2 Cups

2 c Shredded cooked Beets
2 tb Chopped red onion
2 tb Red wine vinegar
1 ts Sugar
2 tb Dijon mustard
3 tb Vegetable oil
Salt and pepper to taste

Combine all ingredients in a small bowl and blend well. Chill
thoroughly.

http://www.foodforu.ca

MMMMM

On Thu, 16 Apr 2009 17:25:34 -0600, Christine Dabney
> wrote:

>On Thu, 16 Apr 2009 18:15:40 -0500, Damsel in dis Dress
> wrote:
>
>
>>> Title: Beet Relish
>
>>Thank you! I might make this for the cook-in.
>>
>>Carol
>
>Well, if you make that, you can count on one person not indulging in
>it...if she comes to your cook-in.
>
>Me, I would eat it up. I love beets.
>
>Christine

I'd come

On Thu, 16 Apr 2009 18:40:35 -0500, wrote:

>On Thu, 16 Apr 2009 17:25:34 -0600, Christine Dabney
> wrote:
>
>>On Thu, 16 Apr 2009 18:15:40 -0500, Damsel in dis Dress
> wrote:
>>
>>
>>>> Title: Beet Relish
>>
>>>Thank you! I might make this for the cook-in.
>>>
>>>Carol
>>
>>Well, if you make that, you can count on one person not indulging in
>>it...if she comes to your cook-in.
>>
>>Me, I would eat it up. I love beets.
>>
>>Christine
>
>I'd come

It will be in Albert Lea, Minnesota.

I'll start a separate thread once we find a new place to live and are
set up there. But we've decided to have the cook-in in August instead
of the end of June. Moving is going to be energy and cash consuming.

Carol

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On Thu, 16 Apr 2009 18:51:26 -0500, Damsel in dis Dress
> wrote:

>On Thu, 16 Apr 2009 18:40:35 -0500, wrote:
>
>>On Thu, 16 Apr 2009 17:25:34 -0600, Christine Dabney
> wrote:
>>
>>>On Thu, 16 Apr 2009 18:15:40 -0500, Damsel in dis Dress
> wrote:
>>>
>>>
>>>>> Title: Beet Relish
>>>
>>>>Thank you! I might make this for the cook-in.
>>>>
>>>>Carol
>>>
>>>Well, if you make that, you can count on one person not indulging in
>>>it...if she comes to your cook-in.
>>>
>>>Me, I would eat it up. I love beets.
>>>
>>>Christine
>>
>>I'd come
>
>It will be in Albert Lea, Minnesota.

I'm only in Winnipeg, not that far

>
>I'll start a separate thread once we find a new place to live and are
>set up there. But we've decided to have the cook-in in August instead
>of the end of June. Moving is going to be energy and cash consuming.

We just moved. Found less is more.
God we had junk.
>
>Carol

"Damsel in dis Dress" > wrote in message
...
..
>
> I'll start a separate thread once we find a new place to live and are
> set up there. But we've decided to have the cook-in in August instead
> of the end of June. Moving is going to be energy and cash consuming.
>
> Carol
>
>


Didn't you just recently move? I remember you had heating problems and were
much more patient than I would have been .
> Change "invalid" to JamesBond's agent number to reply.

On Fri, 17 Apr 2009 03:38:51 -0500, "Phyllis Stone" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>.
>> I'll start a separate thread once we find a new place to live and are
>> set up there. But we've decided to have the cook-in in August instead
>> of the end of June. Moving is going to be energy and cash consuming.
>
>Didn't you just recently move? I remember you had heating problems and were
>much more patient than I would have been .

The heating problems still aren't resolved. The electricity in the
kitchen still doesn't work. We still have no screens on our windows.
I'm looking at some other places today, and we're moving out of this
hell-hole as soon as is humanly possible.

Meanwhile, the City and County are heavily involved in our situation.

Thanks for inquiring.

Carol

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On Thu, 16 Apr 2009 12:24:30 GMT, Rhonda Anderson
> wrote:

>Now, given the differences I've seen over the years between foodstuffs in
>the US and here, I'll not make any assumptions that your corn relish is
>similar to what I might buy here. This is the sort of thing you'd find in
>the supermarket here - http://tinyurl.com/cjbfaz

Here is the ingredient list: Corn, onions, sugar, red bell peppers,
vinegar, water, modified food starch, salt, mustard flour, celery
seed, turmeric, spice.

Doesn't sound anything like what you're accustomed to, Rhonda. It's
so interesting to learn about the similarities and differences on this
planet.

Carol

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Damsel in dis Dress > wrote in
:

> Here is the ingredient list: Corn, onions, sugar, red bell peppers,
> vinegar, water, modified food starch, salt, mustard flour, celery
> seed, turmeric, spice.

I think the ingredients are fairly similar - the Masterfoods one here lists
acetic and ascorbic acids rather than vinegar, and the ingredients are in
different order, but otherwise much the same. Don't know what yours looks
like though - might have a look around on the net when I have time.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

In article >,
Damsel in dis Dress > wrote:

> On Thu, 16 Apr 2009 12:24:30 GMT, Rhonda Anderson
> > wrote:
>
> >Now, given the differences I've seen over the years between foodstuffs in
> >the US and here, I'll not make any assumptions that your corn relish is
> >similar to what I might buy here. This is the sort of thing you'd find in
> >the supermarket here - http://tinyurl.com/cjbfaz
>
> Here is the ingredient list: Corn, onions, sugar, red bell peppers,
> vinegar, water, modified food starch, salt, mustard flour, celery
> seed, turmeric, spice.
>
> Doesn't sound anything like what you're accustomed to, Rhonda. It's
> so interesting to learn about the similarities and differences on this
> planet.
>
> Carol

Does it look anything like this:
<http://web.me.com/barbschaller/Hangi...ed_Lady/Fair_F
are/Entries/2006/8/10_Entry_1.html> Watch for line break.
Michael has made this, I think. It would be very easy, if you like it,
to make half or a third of the recipe, Dams. It keeps forfreakin'ever
in the fridge, even without processing.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
Rhonda Anderson > wrote:

> Damsel in dis Dress > wrote in
> :
>
> > Here is the ingredient list: Corn, onions, sugar, red bell peppers,
> > vinegar, water, modified food starch, salt, mustard flour, celery
> > seed, turmeric, spice.
>
> I think the ingredients are fairly similar - the Masterfoods one here lists
> acetic and ascorbic acids rather than vinegar,

Acetic acid and vinegar are the same thing.

--
Dan Abel
Petaluma, California USA

"Dan Abel = Duplicitous NetKKKop [WAS: DK StinKin' MOTHER****ER]"
(subject of post on rec.food.cooking dated April 15, 2009}