Cook Book!- Spiralbound Cookbook #40

Apparently, we put out a previous version of a Kaposia cookbook in 2003.  I have NO recollection of this, but, have several recipes in it.  No idea why we put it together, but here's the cookbook:

Here are a couple of the section dividers:

The recipe I've chosen to feature is for PICCALILLI CORN SALAD, attributed to student Sam Kraus:

Piccalilli Corn Salad

6 medium size ears of corn
1 c. diced (1/4 inch) seedless cucumber
1 c. cored, seeded and diced (1/4 inch) green pepper
1 medium-sized tomato, seeded and cut into 1/4 inch dice
1/4 c. finely chopped red onion
1 scallion (wiht 3 inches of green left on), thinly sliced on the diagonal
3 T. olive oil
2 T. cider vinegar
1/2 tsp. Dijon style mustard
1/2 tsp. minced garlic
1/2 tsp. sugar
pinch of curry powder
salt and freshly ground black pepper, to taste
2 T. chopped flat leaf parsley

Cut corn off cob.  Cook kernels in boiling water for 2 to 3 minutes, refresh under cold water; drain.

Mix corn, cucumber, bell pepper, tomato, red onion and scallions.

Combine oil, vinegar, mustard, garlic, sugar, curry powder, salt and pepper.  Pour over corn salad.

Combine well.  Before serving, toss with parsley.

Enjoy!