Mexican Rarebit

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

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.