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SUMMER VEGETABLE BOWL

Category:    Vegetables
Yield:8 servings
 
      4 ea Bacon slices                        1 tb Salt
     12 x  Onions, small white                 2 ts Sugar
      1 x  Green pepper, small diced         1/4 ts Pepper, white
      2 c  Hot water                           6 ea Zucchini, small, 1" chunks
      1 lb Green beans                         2 x  Celery stalks, 1" slices
      6 ea Ears of corn, broken-1/3s           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
 

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