Bandits Cove Brittanys 

I have hade many requests for this recipe and I only print it about every other year

Potatoes and Bacon

INGREDIENTS
1 pound of bacon
1 medium Onion
3 pounds peeled and sliced potatoes
salt to taste
course ground black pepper to taste

Directions
this is a simple recipe for hunters or working people or when it’s cold outside and you just want to cook something easy.

Cook a pound of bacon but not to crisp. Set aside.
Drain fat from bacon except for about a tablespoon.

Peel a medium onion and dice it then set aside.

Peel approx 3 pounds of potatoes (it does not matter which type) slice or Julianne them into a skillet or Dutch oven.

Add the onions and bacon with bacon grease and cook until the potatoes are able to be cut with a fork. (If you let the bottoms go crisp, it is very tasty)

serve either alone or with ketchup, peppers or cornbread.

This recipe was my fathers' William J Gardenhire and we had it many times while we were hunting or out working fence line. It can be made for breakfast with eggs, lunch alone or for dinner when you have some venison or beef to round it out.

And for all you Quail Hunters

Quail with Rice

Ingredients

• 4 bacon strips, halved
• 8 quail (about 2 lbs.)
• 1 cup carrots, shredded
• 1/2 cup green onions, sliced
• 1/2 cup parsley
• 3-1/2 cups chicken broth
• 1 cup uncooked long grain rice
• 1/2 cup of wild rice
• 1/2 tsp. salt
• 1/4 tsp. lemon-pepper seasoning

Directions:  In a large skillet, cook bacon until almost crisp. Remove and drain reserving 2 TBS drippings. Brown quail in drippings then remove and keep warm. Sauté carrots, onions, and parsley in drippings until tender. Add broth rice, salt and lemon pepper and bring to a boil. Place quail over rice, place one bacon strip on each. Reduce heat, cover and simmer for 25-30 minutes or until rice is tender.

This is Good on a Cold Day 

TOMATO SOUP WITH BASIL

Ingredients
1 teaspoon olive oil
1 link sweet or hot Italian sausage, removed from the casing and crumbled
1 large leek, white and pale green parts only, well rinsed and thinly sliced
1 teaspoon minced garlic
1 medium rib celery, thinly sliced
1 cup chopped yellow onions
Pinch of two of sugar
2 pounds fresh, ripe tomatoes, peeled, seeded and chopped
3 cups beef broth
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
6 tablespoons finely chopped fresh basil leaves
Hot sauce to taste (optional)

How to Cook it.

Heat the oil in a large soup pot over medium-high heat. Ad the sausage and cook, stirring, until it is browned, about 10 minutes. Add the leek, garlic, celery and onions and cook, stirring, until the vegetables are lightly golden, about 10 minutes. Add the sugar, tomatoes and broth. Bring to a boil, then reduce the heat to medium-low. Cover and cook until the mixture thickens, about 30 minutes. Remove from the heat and let cool for about 10 minutes. Puree the soup in batches in a food processor or blender. Return it to the pot. Season with salt and pepper. Heat the soup over medium heat. Add the lemon juice, four tablespoons of the basil and the hot sauce, if you wish. When the soup has heated through, about five minutes, serve garnished with the remaining basil. Makes 6 servings

Serve along with crackers and some sliced medium or sharp Chedder Cheese.