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 <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,