4 ea Bacon slices
12 x Onions, small white
1 x Green pepper, small diced
2 c Hot water
1 lb Green beans
6 ea Ears of corn, broken-1/3s
1 T Salt
2 t Sugar
1/4 t Pepper, white
6 ea Zucchini, small, 1″ chunks
2 x 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