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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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