Tomato Cheese Soybeans
|Dried soybeans||1 Cup (16 tbs), washed and drained|
|Water||4 Cup (64 tbs)|
|Cooked corn kernels||2 Cup (32 tbs)|
|Canned tomatoes||19 Ounce (2 1/3 Cups Or 1 Can Of 1 Pound And 3 Ounces)|
|Seasoned salt||1 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Buttered soft bread crumbs||1 Cup (16 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
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.