FBD

Layered Dutch Oven Veggies

AmericanChickenIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 2 large onions, sliced ingredients and 2 cups drained liquid to beans. Mix
  • 1 green pepper, sliced adding small amounts of saved liquid if necessary.
  • 1 can corn
  • 1 can peas, OZARK BAKED CORN
  • 1/2 lb mushrooms, sliced
  • 5 cans tomato sauce 1 cup whole kernel corn
  • 1 tsp thyme 1/2 cups corn meal
  • 1 tsp dry mustard 1 tsp garlic salt
  • 1 tsp basil 2 cups grated cheddar cheese
  • 2 tsp chili powder 1 tsp baking powder
  • 1/2 tsp cinnamon 1/4 cups oil
  • 1/8 tsp sage 2eggs beaten
  • 2 cloves garlic, minced 1/2 cups chopped bell peppers
  • 2 cloves garlic, minced
  • 6 potatoes, unpeeled but sliced Drain liquid into a separate pan. Add other
  • 1 zucchini, sliced
  • SAUCE 1 cup cream style corn
  • 2 tbs parsley flakes 1 4oz can green chilies
  • minutes. 2 cans green beans, drained2 onions, thinly sliced,
  • then separated into rings

Instructions

  1. 1

    Place beans in water in Dutch oven and soak

  2. 2

    overnight. Add salt and cook 1 hour or until tender.

  3. 3

    2 carrots, sliced well, cover and bake 4-5 hours. Check occasionally,

  4. 4

    Combine corn, corn meal, garlic salt, cheese, baking

  5. 5

    powder, and oil in medium pot. Beat eggs and add

  6. 6

    to mixture. Add chilies and peppers. Place mixture GRECIAN GREEN BEANS

Tags

soupamericangeezer-cookbook