3 sl Lean Bacon 2 Med. Onions, thinly sliced -(1 1/2 cups) 2 Med. Potatoes, peeled and -thinly sliced 2 lb Chicken Drumsticks 2 Med. Tomatoes, chopped 2 Med. Zucchini, thinly sliced 2 tb Lemon Juice 1 tb Fresh Marjoram or Dill 1/4 c Chopped Parsley Salt and Pepper to taste Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing. Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley. SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93