Summer vegetable bowl

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

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