Summer vegetable recipes
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Slices bacon | |
| 12 | smalls | White onions |
| 1 | small | Green bell pepper; diced |
| 2 | cups | Hot water |
| 1 | pounds | Green beans |
| 6 | Ears corn; broken into 3rd's | |
| 1 | tablespoon | Salt ~ |
| 2 | teaspoons | Sugar |
| ¼ | teaspoon | White pepper |
| 6 | smalls | Zucchini; cut into 1\" slices |
| 2 | larges | Ribs celery; cut 1\" slices |
| 1 | large | Tomato; cut into wedges |
Directions
In 6 qt. Dutch oven, fry bacon over medium heat until crisp; drain on paper towel. To drippings in Dutch oven, add onions and green bell pepper; cook until golden; add hot water and next five ingredients. Heat to boiling; reduce heat to low; cover and simmer for 10 minutes. Add zucchini and celery; cover and cook another 8 to 10 minutes - until all vegetables are thender. With slotted spoon, arrange vegetables on large platter. Crumble bacon into bits, sprinkle on top. Arrange tomato wedges on top.
Serves 6 to 8.
~ Kay Berger, Blanco, Tx. from "Texas Farmer * Stockman" magazine, August 1995 ~ typed and posted by teri chesser 8/95 Submitted By TERI CHESSER On 08-04-95