| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Import |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head green cabbage; Chopped |
| 1 |
lb |
Green tomatoes; chopped |
| 1 |
lb |
Ripe tomatoes; chopped |
| 1 1/2 |
c |
Cauliflower florets; (up to 2) |
| 1 |
lg |
Green bell pepper (capsicum), seeded and chopped |
| 2 |
ts |
Crushed Dried Red Pepper Flakes |
| 1 |
c |
Dark brown sugar; packed |
| 2 |
|
Onions; Chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Corn kernels |
| 1 1/2 |
ts |
Ground ginger |
| 3/4 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Ground cloves |
| 1 |
tb |
Ground turmeric |
| 3/4 |
ts |
Curry powder |
| 3/4 |
ts |
Celery seed |
| 1 1/2 |
ts |
Coarse salt |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry mustard |
| 1 |
c |
Cider vinegar |
INSTRUCTIONS
Chow-chow is a vegetable relish that is put up at harvest time when an
excess of vegetables is on hand. The word is thought to stem from the
Chinese who came over to work on the railroads and may be a derivation of
the word choy, which is Cantonese for vegetables. Combine all the
ingredients from the cabbage through the salt in a large heavy pot or dutch
oven.
Mix the cornstarch with the mustard and vinegar in a bowl until smooth. Add
to vegetable mixture. Heat to boiling, reduce the heat and simmer,
uncovered, stirring frequently, for 1 hour. Pour into sterilized jars and
seal. Store in a cool place.
Yield: 4 pints
Formatted by suechef@sover.net
Recipe by: DEAN FEARING #HE1A04
Posted to MC-Recipe Digest V1 #791 by Sue <suechef@sover.net> on Sep 19,
1997
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