Cobble Creek Kitchen

3 reg size cans of "sweet corn", thoroughly drained
3 green peppers, chopped
2 cans chopped green chilies, drained
1 bunch green onions, chopped
1 c mayonnaise
1 c sour cream
1/4 t garlic powder
1 T sugar
Juice of one lime
1/4 t seasoning salt
Pepper to taste


Mix all together & chill.  **I like to use the different colored peppers in place of a couple of the green ones because it looks nice, I don't think it changes the taste a whole lot.

Submitted by: Sarah Schaaf

Categories: Appetizers , Sarah Schaaf , Vegetables

2 pounds small red potatoes
2 tablespoons olive oil
1 clove garlic, peeled and minced
1 teaspoon salt
1tablespoon fresh rosemary chopped

Wash and dry potatoes.  The cut them in half or quarters depending on size.  Combine olive oil, garlic, rosemary and salt.  Toss potatoes and oil mixture.  Spread evenly on a sided cookie sheet.  Bake or roast at 425 degrees for 35-40 minutes.  Or until tender and browned.

You can add other vegetables such as carrot, parsnips, squashes.

Submitted by: Peggy Stevens

Categories: Peggy Stevens , Side Dishes , Vegetables