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ZUCCHINI DIXSON •v Jean Litlard
Flint Hill
In a large saucepan, cook 6 strips of bacon, chopped, till crisp. Remove bacon, reserve it, drain most of fat. In remaining fat, cook one medium onion, chopped, till golden. Add 2 cups coarsely chopped zucchini, 1 small green pepper chopped, the reserved bacon, a pinch of thyme and salt and pepper to taste. Cook mixture until zucchini is tender and transfer to a casserole. Cover top with grated Parmesan cheese and bake in moderate oven (350 degrees) till cheese is melted and brown.
Mrs. Frances Lyne's pepper jelly from last week should be called Hot Pepper Jelly not Green Pepper Jelly as was previoualy printed. According to one of her many fans, the jelly is delicious served on crackers as an appetizer.
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