Gulliver's Creamed Corn

2 pkgs.  (20 oz.) frozen kernel corn

16 oz.  Half and Half

1 tsp.   salt

¼ tsp.  Accent seasoning

6 tsp.   sugar

Pinch  white pepper

2 Tbsp. melted butter

2 Tbsp. flour

Combine all ingredients except last two in a pot and bring to a boil.  Simmer 5 minutes.  Blend butter with flour, add to the corn, mix well and remove from heat.

Chicken Marinade

¼ c. cider vinegar

3 tbsp. whole grain mustard (or ground mustard)

3 cloves garlic, peeled and minced

1 lime, juiced

½ lemon, juiced

½ c. brown sugar

1 ½ tsp. salt

6 tbsp. olive oil

Ground black pepper

6 boneless, skinless chicken breast halves

In large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in mixture. Cover and marinate chicken in the fridge for 8 hours or overnight. Remove chicken from marinate just before you turn on the grill or broiler to let come up a few degrees. Discard marinade.

Salsa

1 qt. tomatoes

1 small can green chilies

1 diced onion

(mashed in bowl)

1 bunch cilantro

1 tsp. cumin

2 tsp. salt

1 tsp. garlic powder

2 tsp. sugar

1 small can tomato sauce

2 diced jalapeño peppers