Corn Sauced Onions
|Onions||6 Medium, peeled and cut into wedges|
|Canned cream style corn||17 Ounce (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped canned pimiento||1 Tablespoon|
|Ground cloves||1 Dash|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
In saucepan cook onion wedges, covered, in large amount of boiling salted water for 20 minutes; drain.
Combine the corn, green pepper, pimiento, salt, and cloves; stir in the onions.
Turn into 1 1/2 quart casserole.
Toss bread crumbs with butter.
Sprinkle over vegetables.
Bake at 350° till heated through, 25 to 30 minutes.