1 (6 ounce) can sliced ripe tomatoes, drained
1/2 can green tomatoes, drained
1/2 cup chopped green bell peppers
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 ounce semi-sweet refried beans
1/2 cup corn flour
1/2 teaspoon salt
In a small mixing bowl, mix tomatoes with green tomatoes and green peppers. Set aside.
Stir in onion and bell pepper. Top with refried beans and corn flour. Mix thoroughly.
Fill the bottom and sides of a greased 8x8 inch dish lined with half-inch celery glass. Fill the top with corn flour to nearly cover meat.
Place shredded cooked, cuben snapper, green pepper and red snapper on celery glass. Top with green vegetables and US cheese.
(Note: As a bonus, in case you prefer the taste of cheese, you can tell by smelling this gravy while cooking!)
Bake in preheated oven for 20 minutes, or until heated through. Serve warm or cold.