You'r very welcomed! And don't forget CHOW CHOW!!



Chow Chow Relish

1 quart chopped cabbage
3 cups cauliflowerets
2 cups chopped green tomatoes
2 cups chopped sweet green peppers
1 cup chopped sweet red peppers
3 tablespoons salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2 1/2 cups vinegar


Combine vegetables; sprinkle with salt. let stand 4 to 6 hours in a cool place. Drain well. rinse and drain. Combine sugar, spices and vinegar in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 more minutes. Bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 4 pints

I love chow chow. It's one of those salads that's only made at home. The color of the peppers suits that well. Maybe I'll go find a nice farmers market with some of the other items fresh from the garden. Tomatoes ought to be coming in now. I don't recall using cabbage in when I last made chow chow.

Do you like Piccalilli?? I have recipes for that too!

I think any type of stir fry would be well suited for such colorful and fresh peppers. Add a few mushrooms, bamboo shoots, water chestnuts, onions and either chicken or beef and you will have a wonderful stir fry dish. You can either make your own seasoning combination or try the Tone's Asian Grill and Stir Fry seasoning.

You could also make a rice dish with peppers, mushrooms, onions, beef or chicken and old bay seasoning.

Fajitas, of course!