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Corn-Salsa Pita Sandwiches

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CATEGORY CUISINE TAG YIELD
Dairy Sandwich 6 Servings

INGREDIENTS

4 Ears of corn
1 1/2 c Shredded red cabbage
1 Green bell pepper; chopped
1 Tomato; chopped
6 Bacon slices; cooked
6 Pitas
1 1/2 c Cheddar cheese; shredded
1 c Sour cream
3 tb Lime juice
2 tb Chopped onions
1 Clove garlic; minced
1 ts Chili powder
1 ts Ground cumin
1/2 ts Sugar
1/4 ts Salt
1/4 ts Cayenne pepper

INSTRUCTIONS

SANDWICHES
SALSA
From:    LD Goss <ldgoss@METRONET.COM>
Date:    Mon, 15 Jul 1996 14:33:57 -0500
Recipe By: Jo Anne Merrill
* Only fresh corn will make this sandwich taste its very best, but use
well-drained canned corn if necessary.
SALSA: Mix all the salsa ingredients well and chill.
  SANDWICHES:
1. Remove husks from corn, remove corn silk and snap off ends of stalks.
Have a pot of salted water boiling rapidly. Drop in corn ears, cover, and
cook for 5-7 minutes.
2. Remove corn from water, drain, and cut corn from cob.
3. Combine finely shredded cabbage, green pepper, tomato and cooked
crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending
well.
4. Cover and chill mixture. When ready to serve, fill pita bread with corn
mixture, top with remaining salsa and shredded cheese.
EAT-L Digest 14 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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