Singapore Corn Salsa Recipe

Directions

Preheat the oven to 375 degrees F (190 degrees C).

In a medium skillet, melt margarine and saute the sausages for 5 minutes on each side or until done.

Add soy sauce and garlic powder and saute for 5 minutes, then stir in tamarind paste and green pepper powder.

Sterilize garlic packs in food processor or blender and fold over a large dollop of tomato. Mix in sesame seeds, tomato, shrimp, chicken and green bean; toss evenly. Sprinkle with salt and pepper.

In a blender, combine olive oil, salt and pepper and very slowly pour mixture through tubes. Beat until distributed in a thick syrup, then stir in cream cheese and cream cheese spread. Pour into a 9x13-inch baking dish. Sprinkle to cover and place lid on baking dish. Let cool for 45 minutes. Sprinkle with 1 1/2 cups crushed corn tortilla chips. Use 4 cups to pack in the filling of the dish, if making pizza, add 4 cups or more depending on time availability of the crust.

Bake uncovered for 45 minutes in the preheated oven; leave uncovered for 20 minutes. Cool completely. Melt remaining margarine in small bowl or bowl, then in small skillet, saute browning garlic in toasted teaspoon for 5 minutes over a large pan.

Preheat oven to 350 degrees F (175 degrees C). Sift together remaining wisps of margarine and olive oil in medium bowl. Spread over the corn salsa. Grease the bottom of a 9x13 inch baking dish. Spread sauce over the corn salsa.

Bake in preheated oven for 15 minutes, or until warmed through.

Meanwhile, carefully peel and slice the pork chops, as they can be too hard with their raw edges. Cut slices into long slices. Place fork over bottom of prepared baking dish and spoon sauce over chops.

Bake pretzel sticks at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Spread pretzels over chops. Cover loosely with aluminum foil and refrigerate until serving.