1 pkg. bacon
2 large cooking onions
1 tbsp. butter
2 cans peas & carrots
2 cans niblet corn
8 white potatoes(may use russet)
Season to taste with salt & pepper
Chop your bacon into small pieces and set aside
Peel and cut your onion in half then slice thinly lengthwise.Set aside
Peel your potatos and cut into quarters and cube about 2 inches. Rinse and place on high to boil. Remember to rinse at least 3x under cold water to prevent foaming.Throw all your canned vegetables into a medium pot in its own juices and bring to a boil and turn down to a slow simmer for about 10 minutes.
Preheat your oven on 400F for half an hour and turn down to 350F.
While your potatos and vegetables are cooking place your onions into a skillet with butter and sautee till they are transparent. Throw in your bacon and continue to fry on medium-high till bacon is slightly crisp. Now remove.
When your potatos are soft when pierced with fork , then drain and place in a foil lined 9x12 baking pan 2 inches high. Drain the vegetables and throw them in with the potatos and gently mix. Usually I sprinkle all over with salt,toss,and sprinkle once more with salt, and a little pepper.Toss again gently.
Now saturate all your vegetables with the bacon and onions along with their drippings. Toss gently and fold in sides of foil to cover. Place in oven 1 hour or on BBQ 15 minutes on top rack so as not to burn. Serve with your favorite meat dish along with salad.