Night Riders' Supper Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 c potatoes, New or Red, sliced 1/4 inch thick with the skin on
1 tbsp. cooking oil
1 medium yellow onion, diced
1 garlic clove, diced
1 green pepper, sliced
1/2 green or red chili pepper, diced
1 jalapeño pepper, seeded and diced
10 oz. can Ro-Tel© diced tomatoes and green chilies with liquid
1/4 c pimento, chopped
1 c celery, chopped
1 can or 1 c cooked corn, drained
1 lb Cheddar Cheese, shredded
1/2 tsp. salt
4 c cooked ham, sliced into small pieces
3 c polish sausage, thinly sliced
2 cans cream of chicken soup, undiluted
3 eggs, lightly beaten
2 c fresh spinach, finely chopped
1 c sour cream
1/2 c corn flakes, crushed
6 parsley sprigs
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Directions: |
Directions:In a 12 inch Dutch oven
1. Preheat oven to 350ºF.
2. Sauté onions, garlic, and peppers in the cooking oil until onions are translucent.
3. Add Ro-Tel© mix, pimentos, celery, corn, most of the cheese, salt, ham, and sausage slices.
4. Add potato slices and mix well.
5. Bake for 1 hour at 350ºF. At around 30 minutes remove any excess liquid that may appear.
6. Serve topped with crushed corn flakes, shredded cheese, and parsley garnish |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: A good Boy Scouter cold weather recipe. Most famously it was made the Martin Luther King Weekend campout at Vicksburg when it got down into the mid teens and snowed.
For outdoor cooking use 15 Kingsford© charcoal briquettes on top and 9 briquettes underneath, cooking time may vary.
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