Recipe - French Gulch Corn Casserole

2 tablespoon Butter or margarine
Three fourths cup Minced onion
1 md Red bell pepper,stemmed,
seeded,and minced
2 cn Creamstyle corn
1 tablespoon Chopped fresh cilantro
1/3 cup Tomatoes,peeled,seeded and
chopped
2 tablespoon Cornstarch,blended with
2 tablespoon Water
One half cup Sharp cheddar or jack
cheese,shredded

Uneasy sit the haunches of those constrained to ride the fluttery windup
planes that carry travelers beyond the hub airports to land or rather,
skip and frolic ~ on gopherpocked grassy fields. Most of these nervous
passengers merely bite their nails; the toughminded struggle to get some
work done, take notes, or make plans.

Dr. Gary Fauskin prefers to devise recipes, and his French Gulch Corn
Casserole is the happy result of his selfadminstered inflight
psychotherapy.

On a recent trip from San Jose to Redding en route to French Gulch, he
warded off apprehension by considering the inadequacies of existing corn
casseroles and planning improvements. This is his winning formula.

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Melt butter in a 1012" frying pan over mediumhigh heat. Add onion and
bell pepper; stir often until vegetables are limp, 58 minutes. Remove

from heat and mix in corn, cilantro, tomatoes, cornstarch mixture, and salt
and pepper to taste.

Scrape mixture into a shallow 1One half quart casserole; sprinkle with cheese.
Bake in a 350'F. oven until bubbling around edges, 3040 minutes.

Per serving: 159 calories; 4.2 grams protein; 5.8 grams fat; (3.4 grams
saturated fat); 26 grams carbohydrates; 418 milligrams sodium; 15
milligrams cholesterol.

~ Dr. Gary Fauskin, El Cajon, California

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini