Chili-Corn on English Muffins

2 cups canned chili con carne with beans
Small can whole kernel corn, drained
1/2 cup chopped onion
1/4 cup chopped green pepper
8 English muffins
2 tablespoons sliced ripe olives

Combine chile, corn, onion and green pepper in a saucepan over low heat. Meanwhile, cut a thinslice off the top of each English muffin and scoop out centers to form cups. Arrange muffin cups on broiler rack and toast under broiler until lightly browned – watch carefully to avoid burning. To serve, fill toasted muffin cups with hot chili-corn mixture and garnish with sliced ripe olives.

Serves 4 to 8
Preparation time: 15 MIN.

Approximate calories per serving… 260

Tossed Green Salad
Chili-Corn on English Muffins
Pineapple Boats with Fruit Salad

©1973 Curtin publications, Inc., New York, N.Y. Printed in U.S.A.

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