Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Corn Relish
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 039 00
CORN RELISH
Yield 100
Portion 2-1/2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
27 cal
6g
1g
0g
0 mg
95 mg
4 mg
Ingredient
Weight
Measure
Issue
CORN,CANNED,WHOLE KERNEL,DRAINED
4-1/3 lbs
3 qts
CELERY,FRESH,CHOPPED
1 lbs
3-3/4 cup
1-3/8 lbs
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
8 oz
1-1/2 cup
9-3/4 oz
PEPPERS,GREEN,FRESH,CHOPPED
PIMIENTO,CANNED,DRAINED,CHOPPED
4-1/4 oz
1/2 cup 2 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
SALAD DRESSING,FRENCH,FAT FREE
1-1/8 lbs
2 cup
Method
1 Combine corn, celery, onions, peppers, pimientos, and pepper.
2 Add Fat Free French Dressing or French Dressing Recipe No. M 058 00; mix well.
3 Cover; refrigerate 6 hours or until flavors are blended. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or
lower.
Notes
1 Serve as a relish with meat or fish. If served as a salad, double recipe. EACH PORTION: 1/3 Cup or 2 ounces.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/corn_relish.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2-1/2 Tablespoons |
| Calories: | 27 cal |
| Carbohydrates: | 6g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 95 mg |
| Calcium: | 4 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CORN,CANNED,WHOLE KERNEL,DRAINED | 4-1/3 lbs | 3 qts | |
| CELERY,FRESH,CHOPPED | 1 lbs | 3-3/4 cup | 1-3/8 lbs |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 8 oz | 1-1/2 cup | 9-3/4 oz |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 4-1/4 oz | 1/2 cup 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| SALAD DRESSING,FRENCH,FAT FREE | 1-1/8 lbs | 2 cup |
| Method: | |
|
1 Combine corn, celery, onions, peppers, pimientos, and pepper. 2 Add Fat Free French Dressing or French Dressing Recipe No. M 058 00; mix well. 3 Cover; refrigerate 6 hours or until flavors are blended. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower. Notes 1 Serve as a relish with meat or fish. If served as a salad, double recipe. EACH PORTION: 1/3 Cup or 2 ounces. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence