Chow-chow 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 email@example.com Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (31%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 880.7mg||30 %|
|Potassium 245.4mg||6 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 8.5g|
|Protein 2.9g||4 %|
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Calories per serving: 75
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