Recipe - Texas Chow-Chow

1 Head green cabbage; Chopped
1 pound Green tomatoes; chopped
1 pound Ripe tomatoes; chopped
1 One half cup Cauliflower florets; (up to
2)
1 lg Green bell pepper
(capsicum), seeded and
chopped
2 teaspoon Crushed Dried Red Pepper
Flakes
1 cup Dark brown sugar; packed
2 Onions; Chopped
1 Clove garlic; minced
One half cup Corn kernels
1 One half teaspoon Ground ginger
Three fourths teaspoon Ground cinnamon
Three fourths teaspoon Ground cloves
1 tablespoon Ground turmeric
Three fourths teaspoon Curry powder
Three fourths teaspoon Celery seed
1 One half teaspoon Coarse salt
1 tablespoon Cornstarch
1 tablespoon Dry mustard
1 cup Cider vinegar

Chowchow 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 MCRecipe Digest V1 #791 by Sue suechef@sover.net on Sep 19,
1997