Recipe - Mexican Rarebit

3 tablespoon Chopped green pepper
1 tablespoon Butter
One half cup Canned tomatos, drained and
chopped
1 (8 oz.) can whole kernel
corn
2 tablespoon Diced canned green chilies
One fourth teaspoon Salt
1 pound Sharp Cheddar or Monterey
Jack cheese, or a
combination of both
One fourth cup Bread crumbs
1 Egg, lightly beaten

Mexican Rarebit

Sliced pimento Minced parsley

In the top of a double boiler, saute green pepper in butter till tender.
Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir
till wellblended and cheese is melted. Blend in crumbs and egg. Cook and
stir till mixture is thickened. Put ina chafing dish, garnish with cut or sliced up
pimento and minced parsley.

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