Mexican Rabbit
INGREDIENTS:
3 tb Chopped green pepper 1/4 ts Salt
1 tb Butter 1 lb Sharp Cheddar or Monterey
1/2 c Canned tomatos, drained and -Jack cheese, or a
-chopped -combination of both
1 (8 oz.) can whole kernel 1/4 c Bread crumbs
-corn 1 Egg, lightly beaten
2 tb Diced canned green chilies
3 tb Chopped green pepper 1/4 ts Salt
1 tb Butter 1 lb Sharp Cheddar or Monterey
1/2 c Canned tomatos, drained and -Jack cheese, or a
-chopped -combination of both
1 (8 oz.) can whole kernel 1/4 c Bread crumbs
-corn 1 Egg, lightly beaten
2 tb Diced canned green chilies
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.
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.