| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Dutch, Oven | 1 | Servings |
INGREDIENTS
| 4 | lb | Roast |
| 3 | Onions | |
| 8 | Potatoes, cubed | |
| 3 | Stalks celery, sliced | |
| 1/2 | lb | Bacon, cut 1/2 inch pieces |
| 2 | Bread | |
| 3 | Carrots, sliced | |
| 1 | Cauliflower, broken up | |
| Any other vegetables you | ||
| fancy | ||
| Salt and pepper to taste | ||
| 1 | ds | Cayenne pepper |
INSTRUCTIONS
The roast can be coated with any chicken flavoring mix. In preheated oven brown bacon and add diced onion and roast after rolling it in bacon grease. Place on hot coals until browned then on medium coals until almost done. Cover with cut up vegetables, being sure some get underneath the meat. Put on medium to hot coals and cook until vegetables are done. 2 2/3 cup of water can be added to vegetables. Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe Digest V1 #640 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4599
Calories From Fat: 1439
Total Fat: 159.5g
Cholesterol: 1767.9mg
Sodium: 3135mg
Potassium: 8329.1mg
Carbohydrates: 133.9g
Fiber: 24g
Sugar: 34.7g
Protein: 620.4g