| 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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