Good evening Nancy and All - Sue sent in her recipe for Shoepeg Corn Salad that sounds really good. I have one to submit that my aunt who ran our state university's cafeteria made for students which she shared with family members:

Shoepeg Corn Salad, Miss State

1 can Shoepeg corn, drained
1/2 green bell pepper, chopped
1 medium tomato, chopped
4 green onion, thinly sliced, or 1/3 medium onion, chopped
1/2 cup Hellman's mayonnaise (amount depends on taste)
salt and pepper, to taste

(Note: can use any whole kernel corn, but shoe peg was originally used. You could also add small diced or shredded cheese, or anything you might want to add to recipe.)

Mix all together except chopped tomato, add this when ready to eat as salt will draw liquid from tomato and make salad runny. Refrigerate until ready to eat, add chopped tomatoes and enjoy - always a hit ...
Betty in MS

We have salvage grocery stores here in Kentucky. I was lucky to find packages of white chocolate chips with macadamia nuts already chopped in the bag with the chips. This is what I used. Oh my gosh! They are great!
Mariann, Hannah, Emily and Morgan in Kentucky