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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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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