Recipe - Fresh Corn And Bacon Casserole

6 sl Bacon
6 Ears fresh corn
One half cup Chopped green pepper
One half cup Chopped onion
1 teaspoon Salt
1/8 teaspoon Pepper
2 Fresh tomatoes; peeled and
cut or sliced up

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

(MRS. BRANT)

BIRMINGHAM, AL

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.