Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Onion; minced |
| 2 tablespoons | Green bell pepper; minced |
| 3 tablespoons | Butter |
| 1¼ cup | Ripe tomatoes; chopped (up to) |
| ⅔ cup | Cooked corn |
| 2 tablespoons | Slivered ripe olives |
| 1 teaspoon | Granulated sugar |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Dried oregano or sage; crumbled |
| ⅛ teaspoon | Fresh ground black pepper |
| ½ cup | Stale bread; cubed |
| ¼ cup | 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, .