Sweet 'N Sour Potato Medley

• 2 slices bacon
• 1 can cream of mushroom soup
• 2 c. water
• 1 Tbsp. sugar
• 3 Tbsp. vinegar
• 1 medium clove garlic, crushed
• 4 or 5 drops red pepper sauce
• 1 (5.5 oz.) pkg. au gratin potato mix
• 2 medium carrots, thinly sliced (about 1 c.)
• 1/2 c. frozen green peas
• 1 medium tomato, chopped (about 1 c.)

1. Cook bacon in 10-inch skillet until crisp. Drain and crumble. Stir soup, water, sugar, vinegar, garlic and pepper sauce into skillet.
2. Stir in potato slices and sauce mix from au gratin potato package and carrots.
3. Heat to boiling, stirring frequently. Reduce heat.
4. Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes.
5. Stir in peas.
6. Cook 5 minutes longer.
7. Stir in tomatoes.
8. Garnish with crumbled bacon.

bacon, cream of mushroom soup, water, sugar, vinegar, clove garlic, drops red pepper sauce, carrots, frozen green peas, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613051 (may not work)