Summer Vegetable Bowl

Ingredients:
• 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

Preparation and cooking: 1 hour

Directions:
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.