Name: Spicy Corn Relish
Ingredients: 1 c Chopped red onion; 1 c Chopped red bell pepper; 1 c Cider vinegar; 1/2 c Finely chopped celery; 1 4-oz can diced mild green chilies, drained; 1/3 c Packed golden brown sugar; 2 tb Dry mustard; 2 1/4 ts Mustard seeds; 2 ts Finely chopped garlic

It is so diabolical! So many people, so often in my own life, convinced they are right when there are so grossly deceived. I see people falling for Satan’s lies hook, line and sinker! Somehow they believe that they will be happier if they disobey God as if Satan really has our best interest in mind. He comes as an evil foe with malicious suggestions and at times an angel of light speaking the Word of God. He works through our desires and human weakness and doubts. Yet remember this, he is always lying, always seeking to destroy and always opposed to God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Fatfree	1	Servings

INGREDIENTS

1	c	Chopped red onion
1	c	Chopped red bell pepper
1	c	Cider vinegar
1/2	c	Finely chopped celery
1		4-oz can diced mild green chilies, drained
1/3	c	Packed golden brown sugar
2	tb	Dry mustard
2 1/4	ts	Mustard seeds
2	ts	Finely chopped garlic

INSTRUCTIONS

Combine all ingredients in heavy large saucepan.  Bring to boil, stirring
occasionally.  Reduce heat; simmer until almost all liquid has evaporated,
stirring occasionally, about 45 minutes.  Cool completely.
This recipe for Spicy Corn Relish comes from Bon Appetit (June 1994), p 48.
The relish is good to use as a sandwich condiment, a dip for tortilla
chips, or tossed w/ cold cooked pasta for a light salad. Makes 4 cups.
(Can be made 5 days ahead. Cover; chill.  Bring to room temperature before
using.)
Shared by Marcia Mascolini, marcia.mascolini@wmich.edu
Fat Free Digest Vol. 8, Issue 39, Tues. May 31, 1994
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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