INGREDIENTS

INSTRUCTIONS

Keep potatoes covered with water until ready to use or they turn dark and
loose much of their appeal. Brown bacon in preheated oven with or without
the lid on. If it's windy, or many people moving around, it's safer with
the lid on. Add onions, and cook until transparent. Place potatoes in oven
a layer at a time, seasoning as you go. Go easy on the salt because of the
bacon. When all potatoes are in, stire thoroughly so seasoning and bacon
and grease are well distributed throughout. Place lide on oven and cover
with coals. Beginners be careful, and inspect often. Some cooks say stir at
each inspection, thus insuring the bottom isn't burning. Personally, I
think this results in broken and mushy potatoes. I, after the initial
stirring, leave them alone. If i'm doubtful about the bottom, I take a
spatula or spoon and slip under the potatoes and lift enough to check the
progress then slip spatula out, leaving potatoes disturbed as little as
possible by sampling frequently you can announce when done. (usually around
20    minutes)
NOTES : 1.  If you are cooking meat or chicken with potatoes, cook meat in
preheated oven until almost done.  Remove to another oven and put potatoes
in meat oven.  Stir well and cook as in recipe.  Finish cooking meat in new
oven over slow coals. 2. A refinement I've found people like is to add
other vegetables to potatoes. Add 1/3 amount of carrots, 1/5 amount of
celery, cauliflower as desired, some like broccoli. Tomatoes have even been
added.  If the group isn't too large and your only have one oven, just push
meat to one side and cook potatoes or vegetables in same oven, or just
altogether. The skies the limit. If there is too much juice or grease in
meat oven to suit your fancy, pour excess off before putting in vegetables.
Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe
Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997

A Message from our Provider:

“You’re never too young for God”