4 med. zucchini, sliced
2 med. onions, sliced
Bacon drippings and olive oil
Garlic powder
Fresh ground pepper to taste
Pinch of sugar
1 tsp. leaf marjoram or oregano
1 tbsp. red wine
1 tbsp. tomato paste
1 tbsp. Parmesan cheese, grated
4 drops liquid hot pepper seasoning

Cut short piece from each end of squash and wash. Slice thin. Slice onion thin. Heat bacon drippings and olive oil in pan. Toss vegetables in warm oils. Dust heavily with garlic powder and fresh ground pepper. Move vegetables around as they cook.

Add sugar, marjoram or oregano (or both). Between stirrings, combine wine, tomato paste, cheese, hot liquid pepper seasoning. Add this to vegetables when slices are beginning to become transparent. Serve when all is warmed and mixed, but zucchini are still firm and somewhat crisp.