CORN RECIPE

Corn Happy's

2 stalks celery, peeled and chopped
1 red bell pepper, seeded and chopped
1 white onion, chopped
1 cup sugar
1 cup white vinegar
1 tbsp. salt
1/2 tsp. celery seed
2 tbsp. flour
1 tbsp. dry mustard
1 tsp. turmeric
8 cups fresh corn kernels

Put celery, bell peppers, onions, sugar, vinegar, salt, celery seed, and 1 cup water in a large,
heavy pot. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes.
Meanwhile, mix together flour, mustard, turmeric and 1/4 cup cold water in a small bowl, then add
to vegetables, along with the corn. Bring to a boil and cook for 5 minutes.
Cover and refrigerate until ready to serve.

Spanish Corn and Zucchini

1/2 cup chopped onion
1/4 cup green pepper, chopped
1 clove garlic, minced
1/3 cup butter
1 lb. zucchini, thinly sliced
1 can whole kernel corn, drained
1 8-oz. can tomato juice
1 tsp. sugar
1/2 tsp. salt
dash pepper
1/2 tsp. chili powder
dash oregano

Sauté onion, green pepper and garlic in butter for 5 minutes. Add zucchini and sauté another
10 minutes. Add remaining ingredients and cook over low heat 20 minutes.
Serve hot.