6 ears fresh picked corn, cooked and the kernels cut off or about five cups frozen corn thawed.One each orange and red pepper diced fine
1 cup Diced red onion
1 1/2 cup Diced tomatoes
Mix all but tomatoes, and dress with dressing. Let marinade a couple of hours in the fridge. Just before serving add tomatoes.
Dressing1/2 c. Olive oil
3 T sherry vinegar, or red wine vinegar
2 tsp. chili powder
1 tsp. cumin
1/4 c. Chopped cilantro
Mix well and pour over salad.
Grandma’s Potato Soup
5 to 6 Large Washington Russet Potatoes washed, peeled, and chunked
2 to 3 Smoked Ham Hocks
1 Large Onion cut into small pieces
1 to 2 Quarts Water
8 Whole Allspice
1 Quart Whole Milk
2 cups Sour Cream
Salt and Pepper
1 teaspoon Fresh Parsley (if wanted)
In a large soup pot put the water, smoked ham hocks, onion, and whole allspice - the water should cover the meat. Boil until meat can be pulled off the bones about 1 to 1 ½ hours. Take ham hocks out and pick off the meat, discarding gristle, fat and bone.Scoop out the allspice and to the pot add 5 or 6 large Washington potatoes and the cleaned meat. At this point if the water doesn’t cover the potatoes add enough so it does. Simmer till the potatoes are soft. Mash the potatoes in the pot and add the whole milk. Simmer a bit, salt and pepper to taste. Now just before serving add the sour cream. Stir until all mixed in. Do not let the soup boil since it will curdle. If soup is too thin you can thicken it with a little instant mashed potato flakes. Sprinkle with fresh minced parsley if you want. Our kids didn't like it so we don't .