4 each Bacon slices
Onions -- small white
Green pepper -- small diced
2 cups Hot water
1 pound Green beans
6 each Ears of corn -- broken-1/3s
1 tablespoon Salt
2 teaspoons Sugar
1/4 teaspoon Pepper -- white
6 each Zucchini, small -- 1" chunks
Celery stalks -- 1" slices
Tomato, large -- cut in wedges
Procedures
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.
