Recipe Collection
Recipe Collection |
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Recipe: Scalloped Corn and Tomatoes
Categories: Vegetable
Yield: 4 Servings
2 tb Onion; minced
2 tb Green bell pepper; minced
3 tb Butter
1 1/4 c Ripe tomatoes; chopped
1/2 -- (up to)
2/3 c Cooked corn
2 tb Slivered ripe olives
1 ts Granulated sugar
1/4 ts Salt
1/4 ts Dried oregano or sage;
-- crumbled
1/8 ts Fresh ground black pepper
1/2 c Stale bread; cubed
1/4 c Parmesan crumb topping
Preaheat oven to 350 degrees. Saute onion and bell pepper in 2 tablespoons butter until softened. Combine with tomatoes, corn, olives, sugar, seasonings and bread. Adjust seasonings and transfer to shallow baking dish.
Sprinkle evenly with topping. Dot with remaining 1 tablespoon butter and bake in preheated oven 15-20 minutes, or until heated through and lightly browned. Serves 3-4.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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