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| RECIPE FOR BAKED TOMATOES AND CORN |
Title: Baked Tomatoes And Corn
Category: Side Dish -vegetarian
Serves: 6
Ingredients:
| 1.00 | cn | (16 oz) tomatoes | | 1.00 | tb | Sugar | | | Pinch rosemary | | | Pinch black pepper | | 16.00 | oz | Frozen corn kernels | | 1.00 | | Green bell pepper, chopped | | 2.00 | | Onions, chopped | | 2.00 | tb | Chili colorado (or you can | | | Use any hot sauce - use | | | Less if you like) | | 1.00 | tb | Margarine | | 0.50 | ts | Salt | | 2.00 | c | Dry bread crumbs | | 1.00 | c | Grated cheese |
Instructions:
Pour off the liquid from the canned tomatoes.
Simmer the tomatoes with the sugar and spices for about 5 minutes.
Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt.
Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray.
Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese.
Bake in a 400 degree oven for about 20 minutes, or until the top is brown.
Serves 6.
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