3 slice bacon
2 c. water
1 tbsp. sugar
3 tbsp. vinegar
1 med. clove garlic, crushed
4-5 drops red pepper sauce
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 pkg. Au Gratin potatoes
1 c. thinly sliced carrot
1 1/2 c. frozen green peas
1 c. chopped tomato

Fry bacon in a 10 inch skillet until crisp, drain and crumble. Stir water, sugar, vinegar, garlic, pepper sauce, and soup into bacon fat in skillet. Stir in potatoes, sauce mix and carrots. Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes. Add peas; cook 5 minutes longer. Stir in tomato. Garnish with crumbled bacon.

MICROWAVE: Place bacon in 2 quart round microwave casserole. Cover loosely and microwave on high (100%) until crisp, 2-3 minutes; drain and crumble. Stir potatoes, 2 1/4 cups boiling water, the garlic and carrots into casserole. Cover with waxed paper in microwave 12 minutes. Stir in sugar, vinegar, pepper sauce, soup, sauce mix and peas. Cover and microwave until potatoes are tender, 4-7 minutes longer, stir in tomato. Garnish with crumbled bacon. Makes 6 servings.