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Mexican Rarebit



  1. In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted.
  2. Blend in crumbs and egg. Cook and stir until mixture is thickened.
  3. Put into a chafing dish, garnish with sliced pimiento and minced parsley, and serve over toast.


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