----------------- Meal-Master ------------------
 
      Title: Mexi-Corn Salsa
 Categories: Poultry, Salsas, 1990 Dccc, Finalist
   Servings: 12 ounces
 
      11 oz Corn, whole kernel
            -- drained
       2 md Tomatoes, Roma, seeded, 
            -- diced
       4 oz Chilies, green, chopped
            -- undrained
     1/4 c  Onions, green, sliced
       2 tb Juice, lemon
       1 tb Cilantro, minced
       1 sm Pepper, Jalapeno, finely
            -- chopped
       1 sm Garlic, clove, minced
     1/4 ts Salt
 
      In a small bowl, mix together all of the ingredients, and set aside.
 
      Cook:  Nancy Labrie, New Hampshire
 
      Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
      :       Delmarva Poultry Industries, Inc.
      :       Georgetown, Delaware, 19947-9622
 
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