MEXICAN VEGETABLE CASSEROLE 
1 1/2 c. fresh or frozen whole kernel corn
1/2 c. chopped onion
1/2 c. green pepper strips
1/2 c. water
1 c. chopped yellow summer squash or zucchini
1 lg. tomato, chopped (1 c.)
1 c. shredded cheddar cheese (4 oz.)
2/3 c. cornmeal
1/2 c. milk
2 slightly beaten eggs
3/4 tsp. salt
1/4 tsp. pepper
Several dashes bottled hot pepper sauce
Tomato slice, halved
Thin green pepper slice

 

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