Tomato Cheese Soybeans Recipe
Ingredients
| Soybeans | 1 Cup (16 tbs), drained | |
| Water | 4 Cup (16 tbs) | |
| 2 cups cooked kernel corn | ||
| Tomatoes | 2 1/3 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Seasoned salt | 1 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Soft bread crumbs | 1 Cup (16 tbs), buttered | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Paprika | ||
Directions
Cover beans with water, bring to boil, and boil for 2 minutes.
Cover and let stand for 1 hour; then cook until tender.
Drain and arrange beans in alternate layers with corn in a shallow baking dish.
Mix tomatoes, sugar, and seasonings; pour over bean mixture.
Top with crumbs and sprinkle with cheese and paprika.
Bake, uncovered, in preheated moderate oven (375°F.) for about 30 minutes.
Cover and let stand for 1 hour; then cook until tender.
Drain and arrange beans in alternate layers with corn in a shallow baking dish.
Mix tomatoes, sugar, and seasonings; pour over bean mixture.
Top with crumbs and sprinkle with cheese and paprika.
Bake, uncovered, in preheated moderate oven (375°F.) for about 30 minutes.
Chef
