Recipe for Summer Vegetable Bowl 
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Yield:
8
Ingredients:
Amount Ingredient
4 x Bacon slices
12 x Onions, small white
1 x Green pepper, small diced
2 cup Hot water
1 lb Green beans
6 x Ears of corn, broken-1/3s
1 tsp Salt
2 tsp Sugar
1/4 tsp Pepper, white
6 x Zucchini, small, 1" chunks
2 x Celery stalks, 1" slices
1 x Tomato, large, cut in wedges
Preparation and cooking: 1 hour
Instructions:
Instructions: 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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