Ingredients:
Tomatoes - 6(medium)
Celery - 1/2 cup (finely chopped)
Green Pepper - 1/2 cup(chopped)
Onion - 1/2 cup (chopped)
Corn - 2 cups (fresh and cut from cob)
Eggs - 3 (boiled and sliced)
White sauce - 2 cups
Salt to taste
Method:
Tomatoes - 6(medium)
Celery - 1/2 cup (finely chopped)
Green Pepper - 1/2 cup(chopped)
Onion - 1/2 cup (chopped)
Corn - 2 cups (fresh and cut from cob)
Eggs - 3 (boiled and sliced)
White sauce - 2 cups
Salt to taste
Method:
- Peel and chop 5 tomatoes, place in saucepan.
- Add celery, pepper and onion.
- Cook, stirring occasionally, for 15 minutes. Stir in salt.
- Place half the mixture in casserole, add half the corn.
- Arrange egg slices over corn, add half the white sauce.
- Add remaining tomato mixture, top up with remaining corn.
- cover with remaining white sauce.
- Bake in preheated oven about 45 minutes or until set.
- Slice remaining tomato, arrange on casserole.
- Broil until tomatoes are hot.
- Garnish with parsley.
No comments:
Post a Comment