6 tablespoons margarine 6 large green peppers 3 pounds cheese 12 eggs

2 qts. canned corn, fresh grated corn, or kornlet 1 tablespoon salt 1 qt. coarsely cut tomato

Wash peppers, remove seeds and white portions, and chop coarsely. Melt margarine, add chopped pepper, then cook slowly until softened. Turn into double boiler, add cheese, corn, salt, and tomato. When cheese is melted and mixture sufficiently cooked, add to beaten eggs, and stir until mixture is hot and thickened. Serve on crackers, or on bed of boiled rice or hominy.