| previous | next |
Title: Cowboy Hot-Pot
Categories: Vegetarian Entree Rice
Yield: 1 Servings
| 3 | tb | Sunflower oil |
| 1 | Onion, sliced | |
| 1 | Red pepper, sliced | |
| 1 | Sweet potato or 2 carrots, -chopped | |
| 1/2 | c | Chopped green beans (scant) |
| 14 | oz | Can baked beans |
| 7 | oz | Can corn |
| 1 | tb | Tomato paste |
| 1 | ts | Barbecue spice seasoning |
| 4 | oz | Cheese, diced (smoked if -possible) |
| 1 | lb | Potatoes, thinly sliced |
| 2 | tb | Butter, melted |
| Salt | ||
| Ground black pepper |
Preheat the oven to 375F. HEat the oil in a frying pan and gently fry the onion, pepper and sweet potato or carrots until softened but not browned. Transfer to a flameproof casserole.
Add the green beans, baked beens, corn 9and liquid), tomato paste and barbecue spice seasoning. Bring to a boil, then simmer ofr 5 minutes.
Cover the vegetable and cheese mixture wih the sliced potato, brush with water, season with salt and pepper and bake for 30-40 minutes until golden brown on top and the potato is cooked.
From: Dandelion@edeneast.Com
| previous | next |