1 can (16 oz) tomatoes
1 tbsp sugar
1 pinch rosemary
1 pinch black pepper
16 oz frozen corn kernels
1 green bell pepper, chopped
2 onions, chopped
2 tbsp chili colorado (or you can
1 use any hot sauce - use
1 less if you like)
1 tbsp margarine
1/2 tsp salt
2 cup dry bread crumbs
1 cup grated cheese
Directions
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn
Pour off the liquid from the canned tomatoes. Simmer the tomatoes
with the sugar and spices for about 5 minutes. Add the corn, green or
red pepper, onion, chili colorado or chili sauce, margarine, and
salt. Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray. Place alternate
layers of vegetable mixture, bread crumbs, and cheese, ending up with
a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or
until the top is brown.
Serves 6.
Servings: 6 servings
Baked Tomatoes & Corn Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
The History of Recipes
Historians have tracked the existence of recipes far back into ancient history, in fact as far back as ancient Egypt, and possibly even further. However, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Over the next few centuries, the rich and powerful families of the West strove to offer the most exotic meals, and as a result chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery books were greatly in demand mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Baked Tomatoes & Corn recipe.
