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2 Tbsp. chopped green pepper
2 Tbsp. chopped onion
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 (17 oz.) can cream-style
1/4 tsp. dry mustard
1/8 tsp. black pepper
2 eggs, slightly beaten
1 c. milk
1/2 tsp. salt
1/4 tsp. paprika

Place green pepper, onions and butter in a 1 1/2 quart
glass casserole dish. Cover and microwave 2 to 3 minutes or
until tender. Stir in flour. Gradually stir in remaining
ingredients except eggs. Cover and microwave 6 to 8 minutes.
Stir twice during cooking. Stir a small amount of the hot corn
mixture into the eggs. Stir eggs into hot corn mixture. Cover
and let stand 5 minutes. Makes 4 servings.

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