#3235 - Vinegar Corn Salad

(by Shirley McNevich)

1 - 15oz. can sweet kernel corn (drained) OR the same amount of cooked fresh sweet corn
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/3 cup chopped sweet onions
1 tomato (chopped)
3 TBSP cider vinegar
2 TBSP white sugar
1 TBSP olive oil
1 TBSP water
a pinch of salt
fresh ground black pepper (to your taste)

In a bowl add corn kernels, chopped peppers (green, red and yellow) and chopped onions--toss to mix. In a bowl add cider vinegar, white sugar, olive oil, water, salt and pepper--stir to mix. Pour the vinegar mixture over the corn mixture--stir to coat. If too dry, repeat making vinegar mixture as necessary and adding to the corn mixture--stir to mix. Cover and refrigerate until cold. When ready to serve, add chopped tomatoes--stir well.

#1199 - Chicken in a Bag

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt and pepper to taste OR chicken rub
1 of each--red pepper, yellow pepper, green pepper, orange pepper
1 onion
1 TBSP butter
1/2 cup water

Rinse the chicken breasts and pat them dry--place them on a cutting board. Salt and pepper (or chicken rub) the tops, then press down on them with the back of a fork. Flip the chicken breasts and repeat on the other side with the salt and pepper (or chicken rub). Clean the peppers and onions and cut them into small pieces. Spray the inside of a foil cooking bag with Pam OR spray a large piece of foil with Pam. Place the cooking bag or the foil in the bottom of a greased 9 x 13 glass dish. Place the chicken breasts on the bottom of the bag or foil in a single layer. Sprinkle the peppers and onions on top of the chicken breasts. Dot the top of the peppers with the butter. Pour the 1/2 cup water towards the chicken breasts. Close up the bag OR place a second greased piece of foil over the first piece of foil (and crimp the edges shut). Use a sharp knife to make holes in the top of the bag or foil (if you skip this step the bag/foil will burst all over your oven). Bake at 350 degrees for 1 hour--test chicken for tenderness--you may need to bake it longer.