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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetables 6 Servings

INGREDIENTS

1 cn (16 oz) tomatoes
1 tb Sugar
Pinch rosemary
Pinch black pepper
16 oz Frozen corn kernels
1 Green bell pepper, chopped
2 Onions, chopped
2 tb Chili colorado (or you can
Use any hot sauce – use
Less if you like)
1 tb Margarine
1/2 ts Salt
2 c Dry bread crumbs
1 c Grated cheese

INSTRUCTIONS

Contributed to the echo by: Leti Labell Baked Tomatoes and Corn
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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