Sunday, December 14, 2008

Dutch Oven - Taters and Onions

"Line the bottom of a dutch oven with bacon. Place on the coals and fry the bacon until it's almost done. Add slices of potatoes and onions. Salt more than you ever think it could take and pepper lightly. Put the lid on, then put coals on the lid and cook for about 20 or 30 minutes depending on your fire. Stir only if needed. Taste often to make sure they are done just right.

VARIATIONS: Try green peppers, mushrooms or whatever you think you would like. Taters can be sliced, french fried or cut in pieces.

COOKING HINTS: Use lots of bacon grease and lots of salt. Don't stir very much. Serve immediately. Make plenty because they seem to disappear."

(Source: "A Taste of the Old West or Dutch Oven Cooking Made Easy and Sourdough Hints" by Ken Benson)

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