| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | tb | Onion; minced |
| 2 | tb | Green bell pepper; minced |
| 3 | tb | Butter |
| 1 1/4 | c | Ripe tomatoes; chopped (up to) |
| 2/3 | c | Cooked corn |
| 2 | tb | Slivered ripe olives |
| 1 | ts | Granulated sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano or sage; crumbled |
| 1/8 | ts | Fresh ground black pepper |
| 1/2 | c | Stale bread; cubed |
| 1/4 | c | Parmesan crumb topping |
INSTRUCTIONS
Preaheat oven to 350 degrees. Saute onion and bell pepper in 2 tablespoons butter until softened. Combine with tomatoes, corn, olives, sugar, seasonings and bread. Adjust seasonings and transfer to shallow baking dish. Sprinkle evenly with topping. Dot with remaining 1 tablespoon butter and bake in preheated oven 15-20 minutes, or until heated through and lightly browned. Serves 3-4. FROM NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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