Troop 910 Potatoes

1⁄2 – 1 lb. bacon
1 cup cooking oil or shortening
12 potatoes
3 onions
1 lb. fresh mushrooms
2 cups grated cheese
1⁄4 lb. margarine
salt and pepper
1 can cream of mushroom soup (undiluted)

Cook cut up bacon until crisp. Add 1⁄4 inch oil. Add sliced potatoes and onions, margarine, and lots of salt and pepper. Stir every 5 to 10 minutes
When potatoes are almost done drain excess oil from dutch oven and add soup and mushrooms, cook about 10 more minutes, or until potatoes and mushrooms are tender. Then sprinkle with cheese on top. Put lid back on, remove coals, cook with charcoals on lid until cheese melts.

~Joshua A. Bevan

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