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CORN A LA MEXICO | |
2 tbsp. butter 1 sm. onion, chopped 1 lb. zucchini, sliced 1 green pepper, diced Heat butter in fry pan and stir in vegetables. Cover and cook over high heat for 6 minutes. Add: 1 lg. tomato, peeled and diced 1 1/2 c. whole kernel corn Salt to taste Cook 5 minutes longer. Stir often. |
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