| 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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