SPANISH VEGETABLES
Source of Recipe
Elaine Tarwater's Collection - Old Family Recipe
List of Ingredients
(put harder to cook items in first - do not add more liquid)
Carrots, thinly sliced
Potatoes, thinly sliced
Cabbage, thinly sliced
Onions, thinly sliced
Bell Peppers, thinly sliced
Large can Whole Tomatoes
Bacon Slices - cut in halfRecipe
Using a 9 x 13 baking dish (or larger if for more people), make layers of each vegetable in the order listed - adding salt and pepper as you go. Put the whole tomatoes on top, opening them with your fingers and spreading them out over the top. If you use a larger, deeper pan, repeat the layers.
Cut bacon slices in half and place on top of the vegetables, covering as much as you can. Cook slowly at 325 to 350 degrees for 2 hours or until tender and blended together. You can test with a fork.
If desired, cover the entire dish lightly with aluminum foil, and remove it the last 20 - 30 minutes to brown bacon.
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