Yield: 8 servings
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 |
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