Sloppy Joe #2
INGREDIENTS:
8 sl Bacon, coarsely chopped -Monterey Jack cheese
2 lb Russet potatoes, peeled, 1 tb Butter (1/4 stick)
-cut into 1/2-inch pieces lg Onion, chopped
1 c Packed grated hot pepper
8 sl Bacon, coarsely chopped -Monterey Jack cheese
2 lb Russet potatoes, peeled, 1 tb Butter (1/4 stick)
-cut into 1/2-inch pieces lg Onion, chopped
1 c Packed grated hot pepper
Preheat the oven to 350F. Butter a 13-
x 9-
x 2-inch glass baking dish. Cook the chopped bacon over medium heat in a heavy large skillet until brown and crisp. Transfer the bacon, using a slotted spoon, to paper towels and drain. Combine the bacon, potatoes and onion in the prepared baking dish. Season with salt and pepper and sprinkle with the Monterye Jack cheese. Dot with the butter. Cover with aluminum foil and bake until the potatoes and onions are very tender, about 1 hour. Preheat the broiler. Uncover the baking dish and broil until the top of the potato mixture is brown and crisp, about 2 minutes. Makes 8 servings. [Gretchen Davis; Chesterfield, Missouri] [Too Busy to Cook?
x 9-
x 2-inch glass baking dish. Cook the chopped bacon over medium heat in a heavy large skillet until brown and crisp. Transfer the bacon, using a slotted spoon, to paper towels and drain. Combine the bacon, potatoes and onion in the prepared baking dish. Season with salt and pepper and sprinkle with the Monterye Jack cheese. Dot with the butter. Cover with aluminum foil and bake until the potatoes and onions are very tender, about 1 hour. Preheat the broiler. Uncover the baking dish and broil until the top of the potato mixture is brown and crisp, about 2 minutes. Makes 8 servings. [Gretchen Davis; Chesterfield, Missouri] [Too Busy to Cook?