Bob Wakeman Recipe

Companys Commin Vegetable Bake.

By Bob Wakeman Bigcatfish


I found this in The How to cook in a dutch oven cook book.But of corse I could not leave well enough alone...So yes I made a chang or two...


Recipe Rating:
 3 Ratings
Serves:
6 Or More
Prep Time:
Cook Time:
Cooking Method:
No-Cook or Other

Ingredients

1 can(s)
15oz can new potatos drained.
2 lb
frozen peas & carrots
2 can(s)
water chestnuts
2 can(s)
cream of mushroom soup, undiluted
2 tsp
worcestershire sauce
1 lb
chedder cheese,greated
2 Tbsp
butter
Find more recipes at goboldwithbutter.com
1 lb
fresh green beans
1 medium
zucchini,large dice
1/2 lb
sliced mushrooms,your choice.
1 c
walnut halves
1 c
sherry
tabasco to taste
1/2 lb
bacon
3/4 c
rich cracker crumbs
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
You will need a cast iron skillet and a 4qt cast iron dutch oven...In the skillet melt butter add cracker crumbs,mix well. remove from heat and set a side..
2
In the dutch oven fry bacon till almost well done.cut into 1/2 inch peices Add vegetables and cook till barely tender..Drain.. Combine mushrooms and water chestnuts..Cook 2-4 minutes..Now add every thing elae except the cracker crumbs..Mix with all the vegetables.Cover and bake at 350 for 40-50 min. If cooking over the fire.8 to 10 coals under oven 12-16 on top.for the last 10 to 15 minutes top with cracker crumbe and a little chedder cheese.Let crumbs brown a little and cheese melt. I serve this over rice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy