Earnestine's Corn Relish


1 1/2 c. sugar
1/2 tsp. EACH: salt, celery seed
1 tsp. dry mustard
1 1/2 c. vinegar
1 tsp. hot sauce (Texas Pete)
2 (15 oz) cans whole-kernel golden
sweet corn, drained
1 (1 1/2 oz) jar diced pimento, drained
1/3 c. finely chopped onion
1 c. chopped green bell pepper

In a large saucepan, heat sugar, salt, celery seed,
mustard, vinegar and hot sauce.
Bring the ingredients to a boil and
let boil for 2 min. Remove from heat,
stir in corn, pimento, onion and pepper.
Cover and cool. Place in refrigerator
for several days to allow flavors to blend.
Makes 8 servings.
Nutrients: 288 cal., 3g protein, 67g carb.,
.81g fat (2% total calories), no cholesterol,
5g fiber, 728 mg sodium.