| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Corn, Salads | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh corn kernels |
| 1 | c | Cubed cooked chicken or turkey |
| 1 | c | Diced or coarsely shredded smoked cheese (Vermont cheddar or Gouda) |
| 1/2 | c | Sliced ripe olives |
| 1/4 | c | Chopped sweet red onion |
| 1/4 | c | Diced red bell pepper |
| 1/2 | c | Light mayonnaise |
| 1/2 | c | Light sour cream |
| Salt to taste | ||
| Freshly ground black pepper to taste |
INSTRUCTIONS
This one's especially good stuffed into pita pockets or scooped-out ripe tomatoes. Steam kernels until tender-crisp. Cool. Mix with chicken, cheese, olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt and pepper. Fold into corn mixture. Chill several hours to combine flavors. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”