1/2 cup chopped onion
2 T. margarine
2 T. flour
1/4 lb. Velveeta cheese spread,
cubed
2 cups diced fresh tomatoes
2 cups (1 lb. can) whole kernel
corn, drained
1/2 tsp. salt
dash of pepper
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Cook onion in margarine;
blend in flour. Stir in Velveeta
& tomatoes; cook until Velveeta
is melted. Add corn & seasonings;
continue cooking 5 minutes,
stirring occasionally.