DUTCH OVEN POTATOES & ONIONS

½ lb. bacon
¼” vegetable oil
12 potatoes, sliced
6 onions, sliced
½ lb. butter
salt & pepper, lots
1 can cr. of mushroom soup
2 pounds mushrooms, fresh
sharp cheddar cheese

In 12” Dutch oven, cook cut up bacon until crisp. Add oil then potatoes & onions. Add butter & salt & pepper. Stir every 5-10 min. depending on how hot the coals are. When ¾ done, drain excess oil & add soup. When done, sauté mushrooms on bottom of oven lid. Cover potatoes with cheese & add mushrooms.

Teresa Moore (Karen Green)