Yield: 6 Servings
|6 \N||Ears fresh corn|
|½ cup||Chopped green pepper|
|½ cup||Chopped onion|
|2 \N||Fresh tomatoes; peeled and sliced|
In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat.
Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2 quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350ø for 30 to 40 minutes, until corn is tender. Yield: 6 servings.
KAREN VALENTINE SANDERS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .