Corn Salad

Here is another recipe that is super easy to make but usually a big hit at gatherings. Give it a chance...I know it sounds odd when you look at the ingredients, but it is really, really tasty!!

Corn Salad

2 cans White Shoepeg Corn (drain what little juice there is)

5 - 6 green onions, sliced fairly thin

1 small tomato, seeded and diced

mayonnaise

black pepper (fresh ground preferred) to taste

cayenne pepper to taste (you want it to have a little bit of a zing

Mix all ingredients in a bowl. I usually start with a couple of heaping spoonfuls of mayo, and add to it if it doesn't seem moist enough. Let chill for at least a few hours so all of the flavors mingle.

Crab Rangoon Dip

Wow!! I really suck at keeping up with this! So sorry. And to those of you who asked for the recipe a couple of weeks ago, I am sorry for taking so long to post this.

My disclaimer: I don't measure, so I will give you ingredients and approximations, but do to taste.

Crab Rangoon Dip

Cream Cheese, Softened (I usually use 2 bricks)

Fake Crab, Finely chopped (About 4 - 6 oz.)

Grated Swiss Cheese (About a cup)

Water Chestnuts, finely chopped (1/2 - 3/4 of a small can)

Green Onion, sliced fairly small (1/4 - 1/2 cup-ish)

1 Jar Sweet and Sour Sauce

1 pkg wonton wrappers

Preheat oven to 350 degrees. Mix all ingredients except sweet and sour sauce and wonton wrappers. Spread in baking dish of choice. Spread sweet and sour sauce over the top. ( I usually don't use the whole jar, but again that is to taste.) Bake for approx. 30 minutes or until edges are just starting to brown and cheese has melted. Meanwhile, cut wonton wrappers in half diagonally, and either fry in hot oil until golden brown on both sides (only takes a few seconds depending on oil temp) or place on a baking stone, lightly spritz with oil, and bake for 8 - 10 minutes at 375 degrees. Serve while hot.