Friday, March 7, 2014


This is another recipe from my 1967 Better Homes and Gardens cooking with Herbs and Spices.

1 tablespoon cornstarch
1/4 cup water
1 12-ounce can (1 1/2 cups) Mexican-style whole-kernel corn, undrained
1/3 cup sugar
1/3 cup vinegar
1 teaspoon turmeric
1 teaspoon instant minced onion
1/2 teaspoon celery seed

In saucepan, blend cornstarch and water. Add remaining ingredients. Cook and stir over medium heat till mixture thickens and boils. Chill. Makes 2 cups.


~~louise~~ said...

Hi Linda!

I don't see me making this corn relish any time soon. I did find my Better Homes Herbs & Spices booklet but not the hard cover, yet:) Thanks for sharing, I think, lol...

Linda Wilson said...

Louise, Glad you found your cook booklet!