Recipe - Mexican Corn And Potatoes

1 Serrano Chiles; *
1 cup Onion; Chopped, 1 Lg
2 tablespoon Margarine Or Butter
2 cup Whole Kernel Corn
2 cup Potatoes; Cooked, Cubed
1 One half teaspoon Red Chiles; Ground
One half teaspoon Salt

* Use either 1 or 2 of the chiles that have been seeded and chopped.
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Cook and stir the chiles and onion in the margarine in a 10inch skillet
until the onion is tender. Stir in the remaining ingredients, cook,
stirring occasionally, until heat through, about 4 minutes.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip