Title: Summer Vegetable Bowl
Categories: Vegetable
Yield: 8 Servings
| 4 | | Bacon slices |
| 12 | x | Onions, small white |
| | | Green pepper, small diced |
| 2 | c | Hot water |
| 1 | lb | Green beans |
| 6 | | Ears of corn, broken-1/3s |
| 1 | tb | Salt |
| 2 | ts | Sugar |
| 1/4 | ts | Pepper, white |
| 6 | | Zucchini, small, 1" chunks |
| 2 | x | Celery stalks, 1" slices |
| | | 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
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