Summer vegetable bowl

8 servings

Ingredients

Quantity	Measure	Ingredient
4	eaches	Bacon slices
12	xes	Onions, small white
1	x	Green pepper, small diced
2	cups	Hot water
1	pounds	Green beans
6	eaches	Ears of corn, broken-1/3s
1	tablespoon	Salt
2	teaspoons	Sugar
¼	teaspoon	Pepper, white
6	eaches	Zucchini, small, 1\" chunks
2	xes	Celery stalks, 1\" slices
1	x	Tomato, large, cut in wedges

Directions

Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK