| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Casserole |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 6 |
|
Ears fresh corn |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 1 |
ts |
Salt |
| 1/8 |
ts |
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 350° 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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