Yield: 4 Servings
|2 tablespoons||Onion; minced|
|2 tablespoons||Green bell pepper; minced|
|1¼ cup||Ripe tomatoes; chopped (up to)|
|⅔ cup||Cooked corn|
|2 tablespoons||Slivered ripe olives|
|1 teaspoon||Granulated sugar|
|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, .