Summer Vegetable Bowl

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