Scalloped Corn And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | T | Onion, minced |
| 2 | T | Green bell pepper, minced |
| 3 | T | Butter |
| 1 1/4 | c | Ripe tomatoes, chopped |
| 1/2 | up to | |
| 2/3 | c | Cooked corn |
| 2 | T | Slivered ripe olives |
| 1 | t | Granulated sugar |
| 1/4 | t | Salt |
| 1/4 | t | Dried oregano or sage |
| crumbled | ||
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 22.9mg
Sodium: 565.1mg
Potassium: 200.6mg
Carbohydrates: 24.6g
Fiber: 1.3g
Sugar: 3.2g
Protein: 1.7g