| 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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