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EDDY
ROBEY'S RECIPES  |
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Scalloped Corn and Tomatoes |
8/1/2002 |
Issue: 3.08 |
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2 cups cut Corn, fresh or frozen
1 (1 pound) tin sliced Tomatoes, drained 1 medium Onion, diced 3/4 cup diced Celery 3 tablespoons Butter or Margarine 1 cup Cracker Crumbs Salt and Pepper to taste Method Melt the Butter in a skillet. Add the Celery and Onions. Cook, over medium heat until the Onions are slightly browned. Remove from heat. Stir in Corn, Tomatoes, Salt, and Pepper. Lightly Oil an 8 or 9-inch square glass baking dish. Place half the Corn mixture in the dish, and top with half the Cracker Crumbs. Repeat with the other half of the Corn mixture, and remaining Crumbs. Bake at 350 degrees for about 30 minutes, or until browned. Serve Copyright 2002 Eddy Robey Excerpts from It's Not Just Chicken Soup. hosted by the Gantseh Megillah Back to the recipe list. |
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