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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is one of my adopted recipes. I have not made it yet, so I don't know if I will be making revisions or not. As of now, I don't think I will be revising this recipe. Ingredients:
4 slices bacon |
12 small white onions |
1 green pepper, diced |
2 cups hot water |
1 lb green beans |
6 ears corn, broken-1/3s |
1 tablespoon salt |
2 teaspoons sugar |
1/4 teaspoon pepper, white |
6 small zucchini, 1-inch chunks |
2 stalks celery, 1-inch slices |
1 large tomato, cut in wedges |
Directions:
1. THIS IS A BEAUTIFULLY COLORFUL DISH.
2. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.
3. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients.
4. Heat to boiling; reduce heat to low, cover; simmer 10 minutes.
5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
6. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top.
7. Arrange tomato wedges on top.
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