Vegetables

DUTCH OVEN FRIED POTATOES

WITH BACON

TWICE BAKED CAMP POTATOES

pepper

foil

medium potatoes thin sliced with skin on

green onions, chopped

slices bacon

medium potatoes

tbs shortening

tsp onion flakes

/4 cups evaporated milk

tbs margarine

/2 tsp salt

/2 cups water

tbs parsley flakes

cup shredded Cheddar cheese

Arrange potato slices in large pot lid. Sprinkle with

green onions. Pour water over potatoes and onions.

Arrange bacon slices on top and sprinkle with

pepper. Cover with foil and bake in pre-heated

Dutch oven for 40 minutes. Uncover and cook until

potatoes are tender and bacon is slightly crisp

foil

Scrub potatoes well. Rub skins with shortening and

pierce well with fork to allow steam to escape. Bake

potatoes in coals for 1 hour, turning occasionally.

While potatoes are baking, add onion to evaporated

milk and let stand. When potatoes are done, cut in

halves lengthwise. Scoop out insides. Reserve

shells. Mash potatoes and beat in margarine, milk-

onion mixture, salt, and parsley. Blend in cheese.

Spoon mixture back into shells. Place in pre-heated

Dutch oven about 10 minutes. Serve.

(

15min) Serve.

SUGAR BROWNED POTATOES

lb. new potatoes

/2 cup margarine

/2 cups sugar

tsp salt

tbs water

NATIVE AMERICAN CASSEROLE

Heat salted water in large pot (1 tsp salt to 1 cup

water) to boiling. Add potatoes and heat to boiling.

Reduce heat to simmer. Cover and cook 20-25

minutes. Cook and stir margarine, sugar, and salt in

large skillet over medium heat until mixture starts to

turn golden brown. Remove from heat and cool

slightly. Stir in water until blended. Drain water from

potatoes. Add potatoes to skillet. cook over low

heat, turning potatoes to coat with sugar mixture.

Serve.

1 lb cans whole white hominy, drained

1 lb cans cream style golden corn

tbs margarine

slices white bread, crust trimmed, then slices

crumbled

Pre heat foil lined greased Dutch oven. In a medium

pot, melt margarine, then remove from heat. Stir in

bread crumbs. Mix hominy and corn in Dutch oven.

Sprinkle crumb mixture over hominy and corn.

Cover oven and bake about 30 minutes.

DELMONICO POTATOES

BAKED POTATO SLICES

/4 cups melted margarine

cups thinly sliced potatoes with skin on

/4 cups minced onions

tsp salt

/2 tsp pepper

cup grated Swiss cheese

egg, beaten

large baking potatoes

large sweet potatoes

/2 cups melted margarine

tbs Mrs. Dash no-salt seasoning

Tobasco to taste

tbs garlic flakes

cup milk

Line Dutch oven with foil and pre heat.

Cut

unpeeled potatoes into 1/D4 inch thick slices. Mix

potato slices, margarine, and seasoning in large pot

until each potato slice is coated with mixture. Add

Tobasco to margarine mixture, if desired. Spread

potato slices in layers in .Dutch oven. Bake about

Pre-heat Dutch oven.

Combine margarine,

potatoes, garlic, onions, salt, and pepper in large pot

and mix well. Place in Dutch oven and bake for 10

minutes. Scald milk in small pot, then add to

potatoes. Cook another 20 minutes. Add grated

Swiss cheese and egg to 1potatoes and mix well.

Bake another 10 minutes. Serve.

0 minutes. Serve warm. Variation -- after layering

potatoes, top with shredded cheddar, mozzarella,

co-jack, or swiss cheese, or a mixture of all of them.

The Geezer Cookbook

-- 79 --

Dwayne Pritchett