CORN AND TOMATOES
4 slices bacon
1 can whole kernel corn – drained
2 small or 1 large can tomatoes w/juice
2 Tbsp fat
1 small onion - minced (or 2 tsp dry)
2 tsp sugar or to taste
salt and pepper to taste
3-4 slices bread torn into small pieces
In large skillet or dutch oven fry bacon until crisp. Crumble and set aside. To the bacon grease, add corn, tomatoes and onions. Bring to a boil and heat thoroughly. Add seasonings and breadcrumbs. Simmer until thick. Add crumbled bacon. Serve hot.
This dish can also be served in a casserole dish. (Top with crushed Ritz crackers or shredded cheese.) Heat in 350 degree oven for a few minutes.
BetK 