4 bacon slices
12 pearl onions
1 sm. green pepper, diced
2 c. hot water
1 lb. green beans
6 ears corn, cut in thirds
1 tbsp. salt
2 tsp. sugar
1/4 tsp. white pepper
6 sm. zucchini, cut in chunks
2 lg. celery stalks, cut in 1 inch pieces
1 lg. tomato, cut in wedges

In Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. To drippings, add onion and green pepper; cook until golden. Add hot water and next 5 ingredients. Heat to boiling, reduce heat to low, cover and simmer 10 minutes. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. Arrange vegetables on platter. Crumble bacon over top. Arrange tomato wedges on top.