Summer vegetable bowl
8 servings
Ingredients
| Quantity | 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