Baked Corn and Tomatoes

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Baked Corn and Tomatoes Ingredients

1 1/2 lb BREAD CUBES	8 oz ONIONS DRY
8 oz BUTTER PRINT SURE	2 oz SUGAR; GRANULATED 10 LB
2 oz BUTTER PRINT SURE	1 ts PEPPER BLACK 1 LB CN
12 2/3 lb CORN WHOLE CN #10	1 1/2 ts SALT TABLE 5LB
12 3/4 lb TOMATOES # 10 CAN

Instructions for Baked Corn and Tomatoes

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. 2. DRAIN CORN; COMBINE WITH ONIONS, TOMATOES, SUGAR, SALT, AND PEPPER. 3. PLACE AND EQUAL QUANTITY OF MIXTURE IN EACH LIGHTLY GREASED PAN. 4. POUR BUTTER OR MARGARINE OVER BREAD CUBES. 5. SPRINKLE 3 CUPS BREAD CUBES OVER MIXTURE IN EACH PAN. 6. BAKE 30 MINUTES OR UNTIL BREAD CUBES ARE BROWNED. NOTE: 1. IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 2. IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ FINELY CHOPPED ONIONS. NOTE: 3. IN STEP 2, 8 LB 12 OZ FROZEN WHOLE KERNEL CORN MAY BE USED FOR CANNED CORN. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02600 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: TomatoesCuisine: Uncategorized

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