8 sm. yellow summer squash, thinly sliced
1 lg. green bell pepper, cut into thin 1" strips
2 hot yellow banana peppers (optional)
1 lg. sweet onion, cut into thin 1" strips
Olive oil or peanut oil; bacon grease optional
Garlic salt
Onion salt
Salt & pepper
Oregano
Italian tomatoes, peeled
1/2 lb. bacon, fried until crisp

Put about 1/4 inch oil in large, deep cast iron frying pan; heat. Add squash, pepper and onion, stirring constantly until vegetables are limp and slightly browned. Cover with water and bring to a boil. Reduce to simmer and season to taste.

Crush Italian tomatoes with your hands over frying pan and add tomatoes. Cook over low heat about 20-30 minutes until tomatoes are of consistency of stewed tomatoes. Pour into serving dish, and crumble bacon on top before serving.