2 lb Frozen corn, cut
2 lb Rattlesnake, cooked, diced
4 medium Tomatoes, diced
1 medium Red onion, diced
6 Green onions, sliced
1 bunch Cilantro, chopped
1 tbsp Black pepper
1 tbsp Salt
4 large Jalapenos, diced
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Mix all ingredients together and chill for one hour.
Recipe by: Executive Chef John Billings, Y.O. Ranch Hilton-Kerrville
Formatted by Sarah G. sitm@ne.infi.net posted to recipelu 3-20-98
Recipe by: Texas Cookbook
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 20, 1998
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