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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 350? for 30 to 40 minutes, until corn is tender. Yield: 6 servings. KAREN VALENTINE SANDERS (MRS. BRANT) BIRMINGHAM, AL From
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 125 (56%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2g|
|Cholesterol 19mg||6 %|
|Sodium 249.7mg||9 %|
|Potassium 376.8mg||10 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 18.4g|
|Protein 6.8g||10 %|
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Calories per serving: 225
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