Recipe - Scalloped Corn And Tomatoes

2 tablespoon Onion; minced
2 tablespoon Green bell pepper; minced
3 tablespoon Butter
1 One fourth cup Ripe tomatoes; chopped
One half (up to)
2/3 cup Cooked corn
2 tablespoon Slivered ripe olives
1 teaspoon Granulated sugar
One fourth teaspoon Salt
One fourth teaspoon Dried oregano or sage;
crumbled
1/8 teaspoon Fresh ground black pepper
One half cup Stale bread; cubed
One fourth 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 1520 minutes, or until heated through and lightly
browned. Serves 34.

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, http://www.erols.com/hosey.