Sunday, July 26, 2009

Byron’s Dutch Oven Potatoes

This is one of the delicious recipes from Youth Conference.

Byron’s Dutch Oven Potatoes

1 lb Bacon, diced
1 (10½ oz) Cheddar cheese soup
2 med onions, sliced
1 C Sour Cream
5 Cloves garlic, minced
2 Tbsp Worcestershire Sauce
1½ C Mushrooms, sliced
1 Tbsp Soy sauce
10 med Potatoes, sliced
Salt and pepper to taste
1 (10½ oz) can cream of something soup (chicken, mushroom, celery)

In 12” Dutch oven, fry bacon until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Place all 24 briquettes under the Dutch oven for frying.

Add potatoes.

Combine remaining ingredients mix well and pour over potatoes. Cover and cook 60 minutes. (8 briquettes bottom, 16 top.) Conventional oven 350°.

Submitted by: Karen Tucker

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