| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Cheese/eggs, Mexican |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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