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| 2 Esslöffel | onions minced |
| 2 Esslöffel | green bell pepper minced |
| 3 Esslöffel | butter |
| 1 1/4 Tasse | Ripe tomatoes chopped |
| 1/2 | (up to) |
| 2/3 Tasse | corn cooked |
| 2 Esslöffel | Slivered ripe olives |
| 1 Teelöffel | sugar granulated |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | Dried oregano or sage; crumbled |
| 1/8 Teelöffel | black pepper freshly ground |
| 1/2 Tasse | Stale bread; cubed |
| 1/4 Tasse | Parmesan crumb topping |
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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 15-20 minutes, or until heated through and lightly browned. Serves 3-4.
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
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