Financial Report (password required)

At the May 16th meeting of the PGRS we all took food to share for lunch. Bill and I took a corn salsa that a lot of people liked and asked for the recipe. So here it is. It is easy and a good summer accompaniment. On the health scale it’s not too bad, either. Enjoy!

Jill Fallecker

Corn Salsa

This is intended to be served at room temperature with Scoops or similar corn chips.

1 can of corn (drained) Mix with chopped fresh veggies of your choice. For each can, I usually add a few tablespoons of onion, a few ribs of celery, some red pepper and some yellow or orange pepper. (It’s also good with carrots fresh parsley and any other veggies your family likes.)

Dressing: In a small saucepan mix

• 1/3 cup sugar

• 1/3 cup cider vinegar

• ¼ cup olive oil (or Crisco oil, or whatever you like)

Mix and bring to a boil. Stir for about a minute until sugar is dissolved. Pour over your veggie mixture. It needs to sit for about an hour to take on flavor, but can be eaten right away. It should be served at room temp so the oil does not “clot”.

For a large crowd I use 3 or 4 cans of corn and alter the rest accordingly. Three or 4 cans are enough to fill a large mixing bowl.