Corn salad

Adapted by Betty Theis

Ingredients

• 4 ears fresh corn on the cob, cleaned and washed
• 1 (10.5 ounce) package grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into bite size pieces
• 10 basil leaves, chiffonade (roll leaves and slice thinly)
• ¼ cup fresh lemon juice
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground coarse black pepper

Instructions

1. Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.
2. Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.  
3. Shake to combine.  
4. Pour dressing over salad.  Toss to combine.

Betty's Notes:
Yes, I subbed with bottled dressing...squeezed a lime to the corn for increased flavor. A little sea salt too. Cooking fresh corn on the cob is optional.... I cut the corn off the cob first. Steamed it for about four minutes in microwave, cooled it. Then, assemble as indicated on recipe.

Marzetti Roasted Garlic Italian sub.

Betty Theis Chicken in wine sauce over Angel Hair

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The sauce is merely low sodium chicken broth and white wine. A reduction sauce is simmered to reduce and concentrate the flavors. My favorite sauce over heavier gravies or red sauces.

First, salt & pepper chicken pieces, brown in a Teaspoon of oil. 
Remove chicken from pan, keep warm. 
In reserved drippings soften & lightly brown Sweet onion, red, yellow sweet peppers. 
Grate in lemon peel and minced garlic. 
Next, add chicken broth & wine. 
Low simmer until reduced by half, add more of both as necessary to have adequate sauce to pour over pasta. 
In the last five minutes of cooking, add 
quartered canned artichokes, 
chopped tomatoes, 
capers, 
chopped fresh basil and
juice of a half of lemon
Lemon is essential to the final flavor but don't add too much... 
You don't want to taste the lemon only compliment the wine reduction sauce. 
Serve topped with grated Parmesan cheese.

-30-

Light and Lemony Fruit Salad

Ingredients

1 (3 1/2 ounce) packages instant lemon pudding
1 (10 ounce) bottles maraschino cherries, halved,drained...
1 (8 ounce) containers Cool Whip, thawed
1 (21 ounce) cans chunk pineapple, do not drain
1 (12 ounce) cans mandarin oranges, drained
2 cups mini marshmallows

Directions

In serving bowl, dump can of undrained pineapple.
Pour pudding mix over and mix into juices.
Set aside for 5 minutes to slightly set.
Meanwhile drain oranges and cherries, patting dry if necessary.
Mix into pineapple mixture along with marshmallows.
Gently fold in cool whip.