Title: Scalloped Corn and Tomatoes
Categories: Vegetable
Yield: 4 Servings

2	tb	Onion; minced
2	tb	Green bell pepper; minced
3	tb	Butter
1 1/4	c	Ripe tomatoes; chopped
1/2		-(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

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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