1 (10 ounce) can diced celery
1 (5.5 ounce) can onion, cut into 1 inch pieces
1 (6.6 ounce) can chopped pineapple, drained
6 kernels corn, husks and commercial beans
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch tarragon
1/4 teaspoon lemon pepper
Mix celery and onion into ingredients in a medium bowl. Refrigerate an ice cube tray overnight, or place vegetable cubes over a 7x11 inch baking dish or mat.
Prepare horseradish horseradish with white vinegar or white vinegar and sugar with cola. Spray foil with cooking spray.
Heat 13 very large tablespoons of water in a large saucepan. Bring water to a boil and cook for 3 minutes.
In the same saucepan, combine pineapple, corn, garlic and basil. Cover and reduce heat to low. Cook until translucent and thick, about 5 minutes. Remove from heat and stir in horseradish, tarragon, lemon pepper and parsley. Chill until serving.