| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Casserole |
6 |
Servings |
INGREDIENTS
| 6 |
|
Bacon |
| 6 |
|
Ears fresh corn |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 1 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 2 |
|
Fresh tomatoes, peeled and |
|
|
sliced |
INSTRUCTIONS
In a large skillet, cook bacon until crisp. Remove from skillet, drain
on paper towels and crumble. Remove all but 2 Tablespoons bacon fat
from skillet. Cut corn from cobs. Add corn, green pepper and onion to
bacon fat. Cook over high heat for 5 minutes. Add crumbled bacon, salt
and pepper. In a 2 quart casserole, alternate layers of the corn
mixture and tomato slices. Bake, uncovered, at 350ø for 30 to 40
minutes, until corn is tender. Yield: 6 servings. KAREN VALENTINE
SANDERS (MRS. BRANT) BIRMINGHAM, AL From <Traditions: A Taste of the
Good Life>, by the Little Rock (AR) Junior League. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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