TOTAL TIME: Prep: 10 min. Cook: 7 hours In Westgate, Iowa, Kathy Westendorf simmers and assortment of garden-fresh vegetables into a satisfying side dish. "My sister-in-law shared this recipe with me. It's a favorite at holiday gatherings and potlucks," she assures

4 celery ribs, cut into 1-inch pieces 4 small carrots, cut into 1-inch pieces 2 medium tomatoes, cut into chunks 2 medium onions, thinly sliced 2 cups cut fresh green beans (1-inch pieces) 1 medium green pepper, cut into 1-inch pieces 1/4 cup butter, melted 3 tablespoons quick-cooking tapioca 1 tablespoon sugar 2 teaspoons salt, optional 1/8 teaspoon pepper

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt if desired and pepper; pour over vegetables and stir well.

Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 8 servings.