3 tb Chopped green pepper
1 tb Butter
1/2 c Canned tomatos, drained and
-chopped 1 (8 oz.) can whole kernel
-corn 2 tb Diced canned green chilies
1/4 ts Salt
1 lb Sharp Cheddar or Monterey
-Jack cheese, or a -combination of both 1/4 c 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 well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley.