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Baked Tomatoes and Corn

Ingredients:
1 cn (16 oz) tomatoes
2 tb Chili colorado (or you can Use any hot sauce - use Less if you like)
1 tb Sugar
Pinch rosemary
Pinch black pepper
1 tb Margarine
16 oz Frozen corn kernels
1/2 ts Salt
1 Green bell pepper, chopped
2 c Dry bread crumbs
2 Onions, chopped
1 c Grated cheese

Preparation:
Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.

Serves: 6

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This recipe was added on 28-Nov-2001 and has been viewed 870 times.




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