Fry bacon in skillet until crisp. Drain on paper towels. In grease from
bacon, saute celery, green peppers and onions until soft. Add peas,
tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20
minutes. If you like things a little spicy, use 1 can Ro-tel tomatoes and
green chilies instead of regular tomatoes, or use half regular tomatoes and
half Ro-tel (my preference).
Recipe by: Taste of Texas Cookbook, 1987, p. 133
Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997
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