1 red pepper, sliced in thin strips
1 green pepper, sliced in thin strips
1 lg. onion, sliced
3 sm. zucchini, sliced diagonally
1 (20 oz.) can chunk pineapple
1 sm. jar red maraschino cherries with juice
1 1/4 lbs. Polish Kielbasa, sliced diagonally
1 beef bouillon
1 c. hot water
1 c. cold water
1 1/2 tbsp. cornstarch
1 tbsp. Worcestershire sauce
1 tbsp. crushed parsley
Salt and pepper to taste
1 lg. ripe tomato, sliced in thin wedges

In a large oiled skillet, fry peppers and onion lightly. Add zucchini and bouillon dissolved in hot water. Boil 10 minutes on medium high flame. Add Kielbasa, Worcestershire sauce, cherries and juice, pineapple and juice, salt and pepper, and parsley. Cook for 10 minutes. Stir cornstarch in cold water. Bring ingredients in pan to a boil, and add cornstarch mixture, stirring constantly until thickened. Turn stove off and add tomatoes, stir. Serve with rice. Serves approximately 6.