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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrots and Potatos and Bacon Recipe

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This recipe for Carrots and Potatos and Bacon is from The Lehmann Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potatos enough for your family
Carrots enough for your family
Bacon
Salt, pepper
Parsley, thyme, other herbs
Directions:
Directions:
Cut up potatoes thinly and carrots as well, lengthwise. Put in a large bowl and toss well with seasonings such as salt, pepper, thyme, parsley, and what ever else you think would be good. Press flat into a greased covered casserole dish and cover with strips of raw bacon. Cover and bake at 350 degrees for about one hour.
For a barbecue treat I learned from the late Joan Harmon, to make Carrots and Potatoes on the barbecue, put cut up vegetables on heavy duty foil and season well. Fold the foil closed and place package on the barbecue when lighting to cook steaks. When you are ready to cook the steaks, turn the package and place on the top shelf of the barbecue. When the steaks are done, so will your vegetables be done.

 

 

 

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