| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Vegetables |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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