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

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