1 (16 ounce) can pickle relish
1 (8 ounce) can yellow squash
1 fresh cherry
1 green bell pepper, seeded and chopped
2 tablespoons prepared mustard
In a medium bowl, mix Pickle relish, squash, lemon squash, and cherry. Cover soup canister, pouring about one cup of relish in each canister. Pour into 6 serving dishes; sprinkle with mustard.
Cover, and refrigerate for 2 hours.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove ice covers and frills; place corned beef on center of each serving circle, and shake to coat. Serve with chopped cherry and green pepper.