Corn Chips                                                                                                      
10 ears fresh corn kernels
2 cups corn meal
     Blend in blender until smooth.  
Spread onto dehydrator sheets,
score triangularly, and dehydrate
at 110° F until crisp.


          Salsa
1 each large green, red pepper, ripe tomato (quartered)
1/2 onion
1/2 jalapeño pepper
2 cloves garlic
A few sprigs of cilantro
1 lemon, juiced
     With S blade chop jalapeño and garic first; pulse in
other ingredients, adding tomato last.  Eat with corn chips. 

 

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© 2002 Annette Larkins