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Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication
Contents:
Introduction
What Your Oven Can Do
A Little About the Dutch Oven
Other Things You Will Need
Preparation of Your Oven
Cleaning Your Oven
A Few NO-NOs
Tips on Cooking Techniques
Measurements
Substitutions
Recipes
Beef Main Dishes
Chicken Main Dishes
Pork Main Dishes
Seafood Main Dishes
Veggies & Soups
Breads
Cakes, Cookies & Desserts
Breakfast Dishes
Miscellaneous Dishes
Other Dishes
The reason for this book is to provide reference material for an
individual who is planning or cooking a meal for six to ten people.
For larger groups, most of the recipes can be easily doubled or
tripled and two or more Dutch ovens may be needed. Most of the
information has been targeted toward the first time Dutch oven user,
although, the more experienced cook may find a tidbit or two here and
there.
I hope this book will entice all of you potential Dutch oven cooks to
"giv 'er a try" and you will see why I call them "man's best friend".
This book is intended to be reproduced by and for Boy Scout Troops,
any other use whether or not used for profit is a violation of
copyright laws and is punishable by fines or imprisionment or both.
If you wish to contribute to the growing of this book, please send
your favorite recipes to me at the following address and I will give
you and your troop credit in the next issue:
Mike Audleman
1209 Beachview Dr.
Ft Walton Beach, Fl 32548
Cooking techniques such as roasting, baking simmering, stewing,
frying, boiling, steaming, and many others are easily done on the
campfire with only a single utensil, the Dutch oven. Think of the
possibilities, delicious fresh baked bread that will rise up and lift
the lid, cobblers made from berries picked fresh at the campsite,
incredible deep-dish pizzas, stews, quiches that melt in your mouth,
Cornish game hens roasted to perfection, and imagine a chocolate cake
a foot in diameter. These and many, many more are very possible and
sometimes easier than they are at home. With very few exceptions, I
have been able to duplicate my home recipes on the campfire using the
Dutch oven.
All recipes use one of two Dutch oven techniques, cooking with your
Dutch oven or cooking in it. The first is when the food is placed
directly in the bottom of the Dutch oven. In the second method, food
is placed in a second dish and this dish is then placed onto a trivitt
in the bottom of the Dutch oven. The reason for the trivitt is to
elevate the dish above the bottom of the oven to prevent burning.
Before we get started, we should review some of the things you will
need to know before purchasing your first Dutch oven. There are
literally hundreds of option and size combinations available, so it
would be impractical for me to tell you which oven is the one for you.
Because each type of oven is designed for a different type of cooking
situation. I will go over the various options and you will have to
decide which ones you will look for.
In shopping for an oven, you should look for one that is obviously
well made. Look at the bail handle, it should be of heavy gauge wire
and securely attached to molded tangs on the side of the oven. Ovens
that have riveted tabs should be avoided. Most oven handles will lay
down against the side of the oven in both directions, but if you look
hard enough, you will find some that allow the handle to stand up at a
45 degree angle on one side. This allows you easier access to it when
positioning or removing the oven from the fire.
Another area that bears close examination is the handle on the lid. It
should be a loop attached to the lid on both ends and hollow in the
center allowing it to be easily hooked. Stay away from the ones that
have a molded solid tab on the lid for a handle. These are very
difficult to grasp and manage with a load of coals. The loop style
offers much better control.
While examining the lid, check that it has a lip or ridge around the outer edge. The lip keeps the coals from sliding off of the lid. Don't get me wrong, the ridgeless ones can be used but it is difficult to keep coals on the lid and if you are not meticulous in cleaning the ash from the lid each and every time you open the oven, you will end up with ash and/or sand in your food. The lip virtually eliminates the problem and the lid can be lifted even fully loaded with ash and coals with little difficulty.
Another feature to look at is the legs. The most common variety is
one with three legs, although flatbottomed ones and four legged ones
can also be had. For outdoor cooking, legs are a necessity, they
maintain the height of the oven above ground allowing air for the
coals underneath. The flat bottomed ones can be set up on rocks(which
are scarce as hen's teeth here in Florida) or up on steel tent pegs.
If you figure in Murphy's Law here, the flatbottom ovens are best left
in the store or on the kitchen stove where they were intended. I
highly reccommend three legs over four simply for the stability factor.
It is much more stable with three legs sitting on rough ground than
with four.
The last option to look at is a second handle attached to the lid or
upper rim on the oven base. Some ovens are offered with a skillet type
handle attached to the lid. This, in theory, is a good idea, but in
reality they seem to be more in the way than of assistance. The handle
does assist in using the lid upside down as a skillet or griddle but
when using it as a lid, they get in the way of the bail handle and
also misbalance the lid when lifting by the center hoop. They also
tend to be in the way during storage and packing situations. Fixed
handles on the oven base, with one exception, should be absolutely
avoided. I believe the theory behind these handles was to make the oven
easier to position in a deep fire pit. If you insist on considering
the handle, take a couple of red bricks with you to the store and
place them in the oven. Then give her a lift by the handle and you
will see the uselessness in the handle. A loaded 12" oven can weigh 20
to 25 pounds, a real wrist breaker. The one exception is a small tab
sometimes offered which is about 1 to 1-1/2" deep and 2-3" wide on the
upper lip of the oven. This tab makes pouring liquids from the oven
very easy and its small size has never caused storage or packing
problems for me.
When someone mentions "Dutch Oven" most people immediately think "Cast
Iron", but Dutch ovens are supplied in aluminum also. An aluminum oven
weighs only 6-1/2 to 7 pounds opposed to around 18 pounds for the
cast iron oven. There are advantages and disadvantages to each.
The most obvious aluminum advantage is weight, 11 pounds lighter.
Additionally, because aluminum doesn't rust, care is restricted to
simple washing with soap and water. Aluminum tends to heat faster
requiring less preheating time but they don't retain the heat very
long after the coals are removed. Also because aluminum reflects more
heat than cast iron, more coals will be required to reach and maintain
a set temperature. Also on windy days, you will see a greater variation
in temperature than one of cast iron. Where weight is very critical,
most of the disadvantages can be overcome. For canoeing, backpacking
or trips where weight is a problem, aluminum ovens are the answer.
When weight is not a problem, the cast iron oven has the upper hand.
Cast iron reacts more slowly to temperature changes so don't burn food
as easily if the fire flares up and they retain heat for quite a while
after the coals have been removed, keeping food warmer longer. Also,
because they retain heat well, they fair better on windy days with
smaller variations in temperature. Cast iron absorbs a great deal of
heat, consequently, they require fewer coals to reach and maintain a
set temperature. Weight is its obvious disadvantage, but there are
others. Clean up is not as simple, but done regularly and correctly,
it is not much of a chore. Rust is the other, bare cast iron will
literally rust overnight if not protected. This protection naturally
must be done each time it is used but is part of the cleanup
procedure and fairly simple. After all, I 've got Tenderfoot Scouts
that are 11 years old that do it like clockwork.
The last thing you must consider is the size of the oven. They range
from the tiny 4" to the giant 24" monsters. Personally, I have ovens
ranging in size from 6" to 18". For small group or patrol situations,
10"-12" will serve rather adequately for almost all circumstances.
As a review, you should look for a 10"-12" oven that is obviously well
made and of good design. It should have three legs, loop type handle
and a lip on the lid and a strong bail type handle for the bottom. You
can choose other options but those are personal preferences and
totally up the the user. Whether to choose cast iron or aluminum
should be based on the service conditions the oven is going to be MOST
used in.
Now that you have decided the type, style and options, where do you
find one? Check your Boy Scout Troop Equipment Catalog or your local
Boy Scout Equipment Center. Many good sporting goods or camping supply
stores also will carry them. Also, restaurant supply houses may stock
them or will have a catalog they can order them from. From my
experiences, the restaurant houses typically cost a bit more but the
ovens are commercial quality and they usually have a better selection
to choose from. Another option is mail order. Companies such as REI,
Campmor, etc may carry them but look out for the shipping charges on
the cast iron ones. In your shopping around by mail, it is best to
request their shipping charges and add that in when comparing to
local prices.
If you go into the store armed with information, you should have
little problem in selecting an oven for your needs and it will be the
start of some long lived happy memories. One word of fair warning,
SHOP AROUND! I have seen the same 10" oven by the same manufacturer
range in price from $25 up to their mighty proud $60, so be careful.
Demand quality, a poorly made oven with lots of options is not worth
the time to carry it to the car.
A good pair of leather gloves can save time and prove invaluable
around a hot fire. A pair of Work Style gloves will do, but I
reccommend you look at a Fire and Safety Supply house or a store that
supplies fireplace accessories and locate a pair of fire handling
gloves. Although these typically cost more, they offer thicker leather
and an inner insulating lining. They allow you to literally place your
hand into hot coals, though I don't reccommend doing so. Because of my
experience on the Fire Department, the extra protection and quality
far outweigh the few extra dollars they cost. You will have to weigh
the quality against the higher price for yourself.
Something else you will need is a shovel. The standard garden type
will be sufficient. It will be used for stirring the coals and lifting
them out of the firepit to the oven. The style and length of the
handle is up to you, the user. The longer ones are great but not
practical on hikes and canoe trips. While the short "ARMY" folders are
great for hiking and canoes, they suffer from short handles, getting
you and your hands closer to the fire.
Another item which will prove to be worth their weight in gold is a
pair of hot pot pliers. The pair listed in the Boy Scout Troop/Patrol
Equipment catalog are probably the best designed for the job. They are
inexpensive, well built, and light weight. The pliers have a specially
designed jaw that grips the oven lid very securely. The handle has a
hook that is used to grab the bail handle when it is too hot to hold
by hand or when it is hanging down in the coals.
For aluminum, your pretreatment is simply washing well with soap and
water. Some aluminum ovens are shipped with a protective coating and a
simple washing will remove it. Since aluminum doesn't rust, no further
protection is required, however, I have found that if you treat the
aluminum like the cast iron oven, food will not stick near as often as
the untreated oven. This pretreatment is at the user's option, so if
you just want to wash it and be done with it, you can.
Cast iron ovens, if properly cared for, will last many a generation. I
know several individuals that have Dutch ovens belonging to
great-great-grandmothers, dating back well into the 1800s. Personally,
I have an oven that belonged to my grandmother and dates back before
the turn of the century.
Although this book is oriented toward Dutch ovens, the treatment and
care instructions are applicable to any cast iron skillet, griddle
etc.. The secret of cast iron's long life is really no secret at all.
Constant and proper care beginning with the day it is purchased will
keep the oven in service for many years. All quality ovens are shipped
with a protective coating that must be removed. This will require a
good scrubbing with steel wool and some elbow grease. Once removed,
the oven needs to be rinsed well, towel dried and let air dry. While
it is drying, this would be a good time to pre-heat your kitchen oven
to 350. After it appears dry, place the Dutch oven on the center rack
with it's lid ajar. Allow the Dutch oven to warm slowly so it is just
barely too hot to handle with bare hands. This pre-heating does two
things, it drives any remaining moisture out of the metal and opens
the pores of the metal.
Now, using a clean rag or preferably a paper towel, apply a thin layer
of salt-free cooking oil. Oils such as peanut, olive or plain vegetable
oil will be fine. Tallow or lard will do also but these animal fats
tend to break down during the storage periods that typical Boy Scout
Dutch ovens experience between campouts and are not recommended. Make
sure the oil covers every inch of the oven, inside and out and replace
the oven onto the center shelf, again with the lid ajar. Bake it for
about an hour or so at 350. This baking hardens the oil into a
protective coating over the metal
After baking, allow the oven to cool slowly. When it is cool enough to
be handled, apply another thin coating of oil. Repeat the baking and
cooling process. Again reapply a thin coating of oil when it can be
handled again. Allow the oven to cool completely now. It should have
three layers of oil, two baked on and one applied when it was warm.
The oven is now ready to use or store.
This pre-treatment procedure only needs to be done once, unless rust
forms or the coating is damaged in storage or use. This baked on
coating will darken and eventually turn black with age. This darkening
is a sign of a well kept oven and of it's use. The pre-treatment
coating's purpose is two fold, first and most important, it forms a
barrier between moisture in the air and the surface of the metal. This
effectively prevents the metal from rusting. The second purpose is to
provide a non-stick coating on the inside of the oven. When properly
maintained, this coating is as non-stick as most of the commercially
applied coatings.
For aluminum ovens, the cleaning is the same as for ordinary pots and
pans. Use soap, water and scrub as usual for your other pans. More
often than not, cleaning cast iron ovens is much easier than scrubbing
pots and pans. For cast iron ovens, the clean process is in two
steps. First, food is removed and second, maintenance of the coating.
To remove stuck on food, place some warm clean water into the oven and
heat until almost boiling. Using a plastic mesh scrubber or coarse
sponge and NO SOAP, gently break loose the food and wipe away. After
all traces have been removed, rinse with clean warm water. Soap is not
recommended because its flavor will get into the pores of the metal and
will taint the flavor of your next meal.
After cleaning and rinsing, allow it to air dry. Heat over the fire
just until it it hot to the touch. Apply a thin coating of oil to the
inside of the oven and the underside of the lid. Allow the oven to
cool completely. The outside will need little attention other than a
good wipe down unless you see signs of rust forming. As a suggestion,
it is a good idea to keep a scrubber for cast iron and never use it
with soap.
A FEW NO NOs
* Never, and I repeat, NEVER allow cast iron to sit in water or
allow water to stand in or on it. It will rust despite a good
coating.
* Never use soap on cast iron. The soap will get into the pores of
the metal and won't come out very easy, but will return to taint
your next meal, though. If soap is used accidentally, the oven
should be put through the pretreatment procedure, including
removal of the present coating.
* Do not place an empty cast iron pan or oven over a hot fire.
Aluminum and many other metals can tolerate it better but cast
iron will crack or warp, ruining it.
* Do not get in a hurry to heat cast iron, you will end up with
burned food or a damaged oven or pan.
* Never put cold liquid into a very hot cast iron pan or oven. They
will crack on the spot!
Enough about the oven and on to what you can do with it!
ROASTING: The heat source should come from the top and bottom equally.
Coals should be placed under the oven and on the lid at a 1 to 1
ratio.
BAKING: Usually done with more heat from the top than from the bottom.
Coals should be placed under the oven and on the lid at a 1 to 3
ratio, having more on the lid.
FRYING, BOILING ETC: All of the heat should come from the bottom.
Coals will be placed under the oven only.
STEWING, SIMMERING: Almost all heat will be from the bottom. Place the
coals under and on the oven at a 4 to 1 ratio with more underneath
than on the lid.
THE LID!: The lid can be placed on the fire or stove upside down and
used as a skillet or griddle. Using the lid in this fashion, you can
make virtually error free pancakes and eggs that don't run all over.
This is because most lids are shaped like a very shallow bowl so
things naturally stay in the center, even if the lid is not level!
Here are the abbreviations that will be used here:
oz - Ounce tsp - Tea Spoon
lb - Pound Tbs - Table Spoon
pt - Pint c - Cup (8 oz)
qt - Quart pkg - Package
gl - Gallon
Here are a few measurement conversions you may need:
1 Tbs = 3 tsp 1 Stick Butter = 1/4 lb or 1/2 c or 8 Tbs
2 Tbs = 1 oz
1/4c = 4 Tbs 1 lb bread loaf = About 17 slices
1/3c = 5 1/3 Tbs 1 1/4 lb loaf = About 20
1/2c = 8 Tbs 1 1/2 lb loaf = About 23
1 c = 8 oz
1 qt = 4 c
1 gl = 4 qt
2 c = 1 pt
1 c Milk = 1/2 c evaporated milk + 1/2 c water
1 c reconstituted dry milk + 2 tsp margarine or butter
1 c Buttermilk = 1 tbs vinegar + 1 c sweet milk
1/4c butter + 3/4c milk
1 1/2 tsp cornstarch = 1 tbs all purpose flour
1 c Honey = 1 1/4c sugar + 1/4c water or other liquid
Emergency should be the only excuse for substituting ingredients in a
recipe.
Sausage Balls
1 lb Sausage (Mild or hot) 1 Egg
6 oz Grated Cheddar Cheese 3 c Bisquik
Mix all ingredients together. Mixes best with your hands. Pinch off
small pieces and form into balls. Cook 10-15 min at 350 in Dutch oven.
Makes 6 dozen.
Poor Man's Steak
2 lb pkg Ground beef 1 1/3 c Milk
2 tsp Salt Margarine
1/4 tsp Pepper 2 cans Mushroom Soup
2 c Cracker Crumbs 1 c Water
Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf
pans. Let stand in refrigerator overnight or as least 6 hours. Cut
into slices and brown in margarine. Mix soup with 1 c of water and
pour over meat placed in Dutch oven. Bake at 350 for 1-1/2 hours.
Pizza Hot Dish
2 pkg Crescent rolls 8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce 8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef
Brown ground beef, drain. Line Dutch oven with 1 pkg of crescent
rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and
use second pkg of rolls to form a top crust. Bake 30 min. at 350
Hungarian Goulash
2 lb beef tips, 2" cubes 2 tsp paprika
1 sm onion 1-1/2 tsp salt
3 tbs Wesson oil 1/4 tsp pepper
1 can whole tomatoes 1 c sour cream
4 oz whole mushrooms 2 tbs flour
Brown beef tips and onion in oil, add whole tomatoes, mushrooms and
seasonings. Cover and simmer. Stir occasionally until meat is tender,
about 1-1/2 hours. Blend flour and sour cream. Gradually stir into
meat mixture. Heat to serving temperature.
Beef Goulash
3 lb beef, cubed 1 tsp salt
2 tbs Cooking oil 1 can mushroom soup
Brown the beef in cooking oil. Add salt and soup. Cover and simmer
about 1 hour.
Beef Burgundy
2 lb beef round roast 2 cans beef gravy (or pkgs of instant)
1 clove of Garlic 1/4 tsp oregano
3 med onions, sliced 1/2 c Burgundy wine
4 tbs butter 1/2 pt sour cream
Cut beef into 1 inch cubes. Sprinkle with tenderizer. Saute garlic and
onions in butter slowly until onions are clear or slightly browned.
Remove onions and brown meat slowly in the drippings. Add beef gravy,
salt, pepper and onions to pan. Simmer 15 min. Serve over rice.
Swiss Steak
3 lb round steak 3 stalks celery, peeled, chopped fine
3 tbs butter 1/2 c catsup
1 tsp salt 1 tbs chopped parsley
1 lg onion, diced
Brown steak in butter. Add celery, catsup, parsley, and onion. Cover
and simmer 2 to 2-1/2 hours. 1/2 c water may be needed if mixture
thickens too much.
Steak & Mushrooms
1 lb mushrooms sliced 1/2 tsp salt
2 c onions, diced 1/2 tsp pepper
1/4 lb butter 1 round steak
8 oz can tomato sauce flour
1 tbs Worcestershire sauce
Cut meat into strips and coat with flour. Saute in melted butter for 5
min. Add onion and mushrooms, cook another 5 min or until onion turn
clear. Add remaining ingredients and stir well. Simmer 1 to 1-1/2
hours. Serve over rice.
French Style Roast Beef
3 lb Boneless chuck or 1 tsp salt
rolled rump roast 1 tsp thyme
6 whole cloves 5 peppercorns
1 bay leaf 1 lg clove, garlic
4 c water 4 med. carrots cut into quarters
2 med. onions, quartered 2 med. turnips cut into quarters
2 med. stalks celery, cut into 1" pieces
Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic
in Dutch oven, add water. Heat to boiling, reduce heat and simmer
covered for 2-1/2 hours. Add remaining ingredients. Cover and simmer
until beef and vegetables are tender, about 30 min. Remove beef and
vegetables. Cut beef into 1/4" slices. Strain broth and serve with
beef and vegetables.
Corned Beef & Cabbage
2 lb well trimmed corned beef 1 sm onion, quartered
boneless brisket or round 1 clove garlic, crushed
1 sm head green cabbage, cut into 6 wedges
6 med carrots cut into quarters
Pour enough cold water on corned beef in Dutch oven to just cover. Add
onion and garlic. Heat to boiling, reduce head. Cover and simmer until
beef is tender, about 2 hours. Remove beef to warm platter, keep warm.
Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce
heat and simmer uncovered 15 min.
Round Steak Hawaiian
1/4 c cooking oil 1 can sliced water chestnuts, drained
1-1/2 lb round steak 1 jar homestyle beef gravy
1 bell pepper cut into strips Chow Mein noodles
1 lb mushrooms, sliced 1/2 tsp salt
Cut steak into 1/4" strips. Heat oil over medium-high heat. Add steak,
onion, green pepper, mushrooms and salt. Cook until meat is brown,
stirring constantly. Drain and add water chestnuts and gravy. Cover
and simmer 1-1/2 to 2 hours, stirring occasionally. Serve over rice
and sprinkle with chow Mein noodles.
Flank Steak Teriyaki
4-6 flank steaks 4-6 pineapple slices
1 tbs salad oil 1/2 c soy sauce
1/4 c sugar 2 tbs sherry (optional)
1 tsp ginger 1 clove garlic, crushed
1/2 tsp MSG
To form marinade, combine all except steaks and pineapple. Mix well
and pour over steaks. Let marinate 1 to 1-1/2 hours. Fry steaks in
very hot hot oven or skillet brushing once with marinade. Add pineapple
during last few minutes, brush with marinade and cover. Cook 3-5 min.
Serve over rice.
Meat Loaf
3 lb ground beef 1/2 c bell pepper
1-1/2 c quick oats 2 pkg onion soup mix
2 eggs 1-1/2 tsp salt
1/2 tsp dry mustard 1/4 tsp marjoram
Mix all ingredients and put in casserole pan. Place in Dutch oven.
Bake 1 hour, covered.
Corned Beef with Dijon Glaze
3 lb corned beef brisket 4 c water
1/4 c vineger 1/4 c Worcestershire Sauce
2 bay leaves 8 whole cloves
3 cloves garlic, crushed 1/2 c Dijon mustard
1/2 c orange marmalade 2 tbs horseradish
2 tbs Worcestershire Sauce
Place brisket in Dutch oven. Add water and next 5 ingredients, bring
to a boil. Cover, reduce heat and simmer 2-1/2 to 3 hours or until
tender. In a small saucepan, combine Dijon mustard, marmalade,
horseradish, and Worcestershire sauce. Cook over medium heat, stirring
constantly, until bubbly. Remove brisket and drain. Return to oven and
spread with 1/2 c glaze. Bake at 350 for 20 min. Serve with remaining
glaze.
Spaghetti & Meatballs
1 lg onion 1 clove garlic, crushed
1 tsp sugar 1 tsp oregano leaves
3/4 tsp salt 3/4 tsp basil leaves
1/2 tsp marjoram leaves 1 can(8 oz) tomato sauce
4 c hot cooked spaghetti 1 can(16 oz) whole tomatoes
For Meatballs:
1 lb ground beef 1/2 c dry bread crumbs
1/4 c milk 3/4 tsp salt
1/2 tsp Worcestershire sauce 1/4 tsp pepper
1 sm onion diced (1/4 c) 1 egg
Meatballs: Mix all ingredients, shape into 1-1/2 inch meatballs. Place
in Dutch oven and bake at 400 until done and light brown, 20 to 25
min.
Prepair spaghetti according to package instructions. Mix all
ingredients except meatballs, break up tomatoes. Heat to boiling,
reduce heat. Cover and simmer, stirring occasionally, 30 min. Stir
meatballs onto mixture, Cover and simmer stirring occasionally, 30 min
longer. Serve over spaghetti and if desired, with grated parmesan
cheese.
Mess
1-1/2 lb ground beef 1 can(16 oz) French style green beans
1 can tomato soup 1 sm onion chopped
1 can mushrooms
In Dutch oven or large pot, brown ground beef and onion until onion is
clear. Drain and add other ingredients. Heat through and salt to
taste. Serve plain or on top of noodles or spaghetti. By Lynne Waltz,
Troop 546, Niceville, FL
Mike's Chili
2 lb ground beef 4 tbs water
1 tbs oil 2 tsp ea:salt,sugar, Worcestershire
1/2 tbs tabasco sauce sauce, cocoa, ground cumin, oregano
1 lg onion chopped 1-1/2 tbs chili powder
2 cans kidney beans 3 c canned tomatoes
Brown ground beef in oil. Add onion and cook until it turns clear. Add
remaining ingredients except kidney beans and simmer 1 hour covered.
Add kidney beans and cook 1 additional hour uncovered.
Salisbury Steaks
2 lb ground beef 2/3 c bread crumbs
1 tsp salt 1/2 tsp pepper
2 eggs 2 lg onions, sliced
2 cans(10 oz) condensed beef 2 cans (4 oz) mushrooms, drained
broth 1/4 c cold water
4 tbs cornstarch
Mix ground beef, bread crumbs, salt, pepper and eggs, shape into 8
oval patties, each about 3/4" thick. Cook patties over medium heat,
turning occasionally, until brown, about 10 min, drain. Add onions
broth and mushrooms. Heat to boiling, reduce heat. Cover and simmer
until beef is done, about 10 min.
Onion Swiss Steak
3 lb round steak, 3/4" thick 2 pkg onion soup mix
1-1/2 tsp salt 2 cans (10 oz) tomatoes
1/4 tsp pepper
Cut steak into serving pieces, season with salt and pepper and place
into Dutch oven. Sprinkle onion soup mix over top and pour tomatoes
over all. Cover and cook over slow fire for 2 to 3 hours or until meet
is done and tender.
Beef Pot Roast
3-4 lb rump roast or 3 med potatoes, pared and halved
pot roast 3 med carrots, cut into 2" pieces
1 tsp salt 2 med onions, halved
1/4 tsp pepper 1/2 c water or beef broth
Brown roast in oven on all sides in small amount of oil. Remove meat,
salt and pepper. Place half of vegetables in bottom of oven, return
meat to oven and add remaining vegetables and liquid. Cover and cook
at 300 for 3-5 hours depending upon size of roast and degree of
doneness desired. Remove meat and vegetables carefully and place on
serving platter.
Beef Stew
2 lb stew meat, 1" cubes 1 lg onion, sliced
3 tbs oil 1 can (1lb 12oz) tomatoes
1/2 c flour 1 clove garlic, minced
2 tsp salt 1/3 c water
1/2 tsp pepper 1 bay leaf
6 carrots, cut into 1" pieces 3 med potatoes, peeled, cubed
Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot
oil in bottom of oven. While oven is still hot, pour water in and
scrape brown bits from bottom. Place remaining ingredients into oven
and cover. Simmer 1 to 2 hours or until meat is tender and potatoes
are done.
Taco Pie
1-1/2 lb ground beef 1 med jar Taco sauce
4 lg corn tortillas 1 8 oz pkg shredded cheddar cheese
1 can (8 oz) tomato puree
Brown ground beef, drain. Combine taco sauce and tomato puree. Line
Dutch oven with aluminum foil. Place 2 tortilla shells in Dutch oven.
Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place 2
more tortilla shells on top and place in rest of beef and pour
remaining taco sauce on top. Sprinkle with cheese. Cover and bake
until cheese is melted. Variations: Add chopped onions, mushrooms or
tomatoes to meat. By Lynne Waltz, Troop 546, Niceville, FL
Ann's Brisket
3-4 lb beef brisket seasoned tenderizer
2-3 tbs flour salt
pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty
foil. Refrigerate overnight. Place in Dutch oven, cover and cook 225
to 250 for 6 to 7 hours. You can cook it faster but it is juicier
cooked slow. Remove from foil and place on warm serving plate. Using
the juice, flour, salt and pepper, make a thin gravy. Pour gravy over
brisked before serving.
By Ann Audleman, Ft Walton Beach, Fl
Texas Chili
2 lb lean chuck roast 1 large onion
bacon grease 6 cloves garlic, minced
6 Jalapino peppers, seeded 2 tsp salt
& chopped 4 tbs chili powder
1 tbs cumin 1 tbs oregano
1 (20oz) can tomatoes, chopped
Brown meat, garlic and onions in bacon grease. Add Jalapino peppers
and mix well. Add remaining ingredients, cover and cook 1 hour
Homestyle Chili
1 lb ground beef 1 lg yellow onion, chopped
3 cloves garlic, minced 1 tbs cumin
2 tbs chili powder 1 tbs Worcestershire sauce
1 (20oz) can tomatoes, chopped 1 green bell pepper, chopped
1 c red wine(dry) salt & pepper to taste
1 lb uncooked kidney beans
Cover beans with 2"-3" water. Bring to boil, remove from heat and let
stand 1 hour. Drain and set aside. Brown ground beef with onion and
garlic. Add remaining ingredients. Cover and simmer about 1 hour.
Variations: Use black beans instead of kidney beans. Add fresh ground
ginger, paprika or cocoa.
Easy Chicken Casserole
1 Whole chicken 2 cans Cream on chicken Soup
cooked, boned, chopped 1 c Mayonnaise
1 box "Stove Top" stuffing, chicken flavor
Combine soup and mayonnaise in a large bowl. Add seasoning pkg from
stuffing mix and 3/4c stuffing crumbs. Add chicken and mix well. Place
in Dutch oven and top with remaining crumbs. Bake at 350 for 30 min or
until bubbly and crumbs are brown. Variation: Substitute 1 can Golden
Mushroom soup for Cream of Chicken soup. Add shredded cheddar cheese
in soup mixture or sprinkle on top.
Chicken Cacciatore
3 lb frying chicken, cut up 1/4 tsp black pepper
3 tbs oil 1/4 tsp cayenne pepper
2 med onions, thinly sliced 1 tsp oregano
2 cloves garlic, minced 1/2 tsp basil
1 can (1 lb) tomatoes 1/2 tsp celery salt
1 can (8 oz) tomato sauce 1 bay leaf
1/3 c minced green pepper 1/4 c Chianti wine
1 tsp salt
Brown chicken pieces in hot oil in lid of oven. Layer onions in oven.
Put browned chicken pieces on top of onions and add remaining
ingredients. Cover and cook 1 to 2 hours. Discard bay leaf and serve
chicken and sauce over buttered spaghetti.
Chicken in a Pot
3-4 lb whole frying chicken 1 tsp poultry seasoning
1/2 tsp salt 1/4 tsp basil
1/4 tsp pepper
Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and
poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover
and bake for 4 to 6 hours or until tender.
Arroz con Pollo
3-4 lb chicken, cut up 2 bouillon cubes
1 c chopped onion 1 c diced ham
1 c green pepper, chopped 1 can (14 oz) tomatoes
1 jar (2 oz) pimento, diced 1 pkg (10 oz) frozen peas, thawed
3/4 tsp chili powder 1 tsp salt
1 jar (3-1/2 oz) stuffed green 1/2 tsp white pepper
olives, drained 1 tsp paprika
2 cloves garlic, minced 1 c raw rice (long grain)
Mix salt, pepper, and paprika together. Season chicken with this
mixture. Put all ingredients except rice and peas in Dutch oven. Cover
and cook at 300 for about 2 to 3 hours. Add rice and peas and cook at
375 for 1 hour. Water may be needed near end of cooking.
Apricot Glazed Cornish Hens
6 Cornish Game Hens Wild rice and sausage dressing mix
(1-1-1/2 lb) 1 jar (12 oz) Apricot preserves
Salt 1/2 c water
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt.
Lightly stuff each hen with about 1 c of dressing. Tie legs together
with string. Place into Dutch oven. In small saucepan, combine
preserves and water and bring to a boil, stirring occasionally, set
aside. Place hens on a rack in Dutch oven. Do not place on bottom,
they will burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender.
During last 1/2 hour of baking, baste hens frequently with preserves
mixture. Remove strings before serving. If desired, split in half for
smaller servings. Serve with remaining preserves.
Chicken Pot Pie
3-3-1/2 lb Chicken Chopped parsley
2-1/2 tsp salt 4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped 1 med onion, chopped
1/2 tsp saffron 4 med potatoes, peeled, cut
4 stalks celery, thinly sliced 1/4 tsp pepper
Dough:
2 c sifted flour 2 eggs
1/2 tsp salt 4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion and
saffron. Add water to almost cover chicken. Bring to a boil, reduce
heat, cover and simmer about 1 hour or until the chicken is tender. Do
not overcook. Remove the chicken from the broth to make dough, place
the flour into a mixing bowl. Make a well in the center of the flour
and add the eggs and salt. Gradually work eggs into the flour, adding
only enough water to make a soft but not sticky dough. Knead five
minutes. Cover the dough with clean cloth and let rest 30 minutes.
Divide the dough in half and roll out each as thinly as possible into
a 15" square and cut each square into 2" squares with a sharp knife.
Add potatoes and celery to the broth, simmer 25 min. until vegetables
are tender. Taste the broth and add more salt or pepper if needed. Add
the chicken pieces and bring to boil. Slide the squares of dough into
the broth, a few at a time, pushing them down gently. Cover and simmer
20 min. Ladle the pot pie into large soup bowls and garnish with
chopped parsley and the wedges of hard cooked eggs.
Festive Chicken Bake
1/4 c flour 2/3 c light molasses
1 tsp salt 1/4 tsp pepper
2-1/2-3 lb frier chicken 1 tbs prepared mustard
2 tbs oil 1 tbs cider vinegar
1 can (8 oz) Sliced pineapple 1 can (16 oz) sweet potatoes, drained
Combine flour, salt and pepper. Coat chicken pieces in flour mixture.
Brown in hot oil. Drain pineapple, reserving juice. Combine juice,
molasses, mustard, and vinegar, mix well. Place chicken in Dutch
oven, arrange potatoes around chicken. Brush with half of the sauce.
Cover and bake at 350 for 30 minutes. Top with pineapple, brush with
remaining sauce, cook 30 min more.
Duck with Saurkraut
2 qt Saurkraut 2 med onion, quartered
3 tbs brown sugar salt
pepper 1 c water
1 whole game duck
Bake duck in 375 oven for 25 to 30 min. Pour saurkraut, water, onions,
brown sugar, salt and pepper over duck and stir well. Simmer for
1-1/2 hours. Good served with mashed potatoes.
Baked Chicken with Cheese
8 chicken breasts, de-boned 6 tbs peanut oil
2 tbs lemon juice 2 tbs thyme
salt pepper
8 slices of boiled ham 8 slices of cheese
8 slices of tomato
Cut foil into 12" squares, place chicken in center. Combine oil, lemon
juice, thyme and mix well. Spoon over breasts. Seal foil well and
place in 350 Dutch oven. Bake 30 min. Open foil and place one slice
ham, cheese and tomato over each breast. Bake open for 3 to 5 min.
Remove from foil and place on serving platter.
Chicken Gumbo
2 lb chicken breasts, 1" cubes 2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring
often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of
water. Add salt and pepper to taste. Add cut-up tomatoes, okra and
celery. Cover and cook about 30 min, until vegetables are done. Add
chicken and simmer an additional 6 min.
Barger Pork Chops
1 c Soy Sauce 1 tsp Garlic Salt
1/2 c Brown sugar 1 tsp Molasses
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chops for a marinade. Pour over chops and
marinate overnight in refrigerator. Place chops about 6"-8" above fire.
Turn frequently and baist with marinade while cooking. Done in 35 to
45 min.
Pork Chops & Garden Vegetables
6 (1" thick) pork chops 3 tbs butter, melted
3 carrots, cut 1/2" slices 1-1/2 c fresh green beans, cut 1" lengths
3 sm potatoes,peeled, 1/2" cubes 1 tsp basil
6 (1/4 oz) instant onion soup mix 2 c water
Brown chops on both sides in butter in bottom of oven, drain. Place
vegetables in bottom of oven and replace chops on top. Combine dry
soup mix and water, mixing well. Pour over chops and bring to a boil.
Cover and reduce heat, simmer 45 min or until chops are tender
Northshore Jampalaya
1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2" slices
1/4 c vegetable oil 1/4 c all-purpose flour
1 c chopped onion 1 c chopped celery
1 bunch green onions, chopped 4 cloves garlic, minced
1 tbs chopped parsley 1 (8oz) can tomato sauce
1 tsp garlic salt 1/2 tsp pepper
1/2 tsp Hungarian paprika 1/2 tsp dried thyme
1/4 tsp red pepper 6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook rice
according to package and set aside. Heat oil in Dutch oven, add oil
and cook over medium-high heat stirring constantly, until rue turns
dark brown. Stir in onion, celery, 1/2 of green onion, garlic and
parsley. Cook over medium heat 10 min stirring frequently. Add tomato
sauce and seasonings. Reduce heat and simmer 5 min, stirring
occasionally. Stir in meat and remaining green onions. Cook until
thoroughly heated. Add cooked rice and mix well. Simmer 5 min covered.
Green Chili
2 lb lean pork 2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped 1/2 c Ortega Green Chilis
6 cloves garlic, minced 3 tbs Jalapino pepper sauce
Brown pork in a dab of oil. Add remaining ingredients and mix well.
Add 1-2 cups water. Cover and simmer 45min to 1 hour. If it is too
thin, remove cover and continue to simmer until thickened.
Texas Pork Roast
1 small leg of pork 2 tbs lemon juice
1 tsp salt dash of tabasco sauce
pepper to taste 1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder 1 tbs Worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper, allspice
and chili powder. Combine remaining ingredients, and spread evenly on
pork. Roast at 350 for 30 min per pound. Baste frequently with well
seasoned drippings in the pan. Serves 14-16.
Ham & Chicken la King
1-1/2 c baked ham, 1/2" cubes 3 tbs flour
1/2 c cooked chicken, 1/2" cubes 1 c hot chicken stock
1 c sliced mushrooms or liquid from mushrooms
1 c light sour cream salt
1 lg green pepper, chopped ground pepper
3 tbs butter 1 lg pimento cut in small squares
Saute mushrooms and green pepper in butter; remove to a hot platter.
Add flour to the oven and blend well. Gradually stir in hot stock,
cream, salt and pepper. Place over low heat and simmer for about 10
min. Keep hot. Combine chicken, ham, mushroom mixture and pimento,
and add to the sauce. Heat thoroughly. Serves 8 to 10.
Red-Hots with Kidney Beans
1 lb franfurters 1 tbs lemon juice
2 slices bacon, chopped 1 tbs Worcestershire sauce
1/4 c chopped onion 1 tbs brown sugar
1 (8oz) can tomato sauce 1 tsp salt
1 can kidney beans 1/2 tsp chili powder
1/4 c catsup 1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve
bits. Saute onions in bacon fat until light brown. Add tomato sauce
into which flour has been blended. Cook until slightly thickened,
stirring constantly. Add kidney beans and bean liquid. Blend together
liquid and dry seasonings separately; then combine them and stir
thoroughly into bean mixture. Cover and simmer 15 min. Cut
frankfurters into 1" pieces. Add to beans, cover and cook for 8 min
longer. Sprinkle with bacon bits.
Lobster Chowder
1 lg onion, chopped 1 tomato, seeded, peeled & chopped
3 green leeks, slivered 2 med carrots, peeled, diced
2 c clam juice 4 tbs flour
5 tbs butter 1 c oysters
1 c shredded lobster 3 c lobster shells & tails, broken up
Saute onion, tomato, leeks, and carrot in 1 tbs of butter until onion
turns clear. Add oyster juice and lobster shells. Bring to boil,
reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove
most of vegetables and set aside. Strain liquid to remove small bits
of shell. Make a rue using 4 tbs butter and 4 tbs flour. Cook until it
turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add
rest of liquid while stirring constantly. Bring to a boil stirring
occasionally. Add vegetables, lobster meat and oysters. Simmer 5 to 10
min. Variation: use clams instead of oysters, add celery or bell
pepper.
Shrimp Etoufee
(Pronounced A-TO-FAY)
3/4 lb butter 5 c diced onion (or equal volume to meat)
1 c parsley, chopped 3 tbs salt
1 tbs Louisiana Hot Sauce 2 tbs lemon juice
4 lb peeled shrimp 2 tbs Worcestershire Sauce
Cook onion in butter until clear. Add parsley, salt, lemon juice, hot
sauce and Worcestershire sauce and simmer 5 min. Add shrimp, cover and
simmer until shrimp turns pink and are done.
Fish Court Bouillon
3 tbs olive oil 4 c diced onion
1 c celery, chopped 2 c parsley, chopped
3/4 c bell pepper, chopped 3 c green onion, chopped
1 c grated carrot 1 tbs minced garlic
2 tbs lemon juice 1 tbs soy sauce
2 tbs Worcestershire Sauce 1 tbs Louisiana Hot Sauce
2 c Chablis Wine 6 tbs salt
4 lb fish, chopped 12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley,
green onion and grated carrot in and saute until onion starts to turn
clear. Add garlic and lemon juice and stir and simmer some more. Add
remaining ingredients except water, and stir and simmer some more.
Pour just enough water to cover mixture. Bring to boil, reduce heat
and cover. Simmer for about 30 min.
Catfish Etoufee
(Pronounced A-TO-FAY)
2 c court bouillon 4 tbs brown rue
1 c onions, chopped 1 c scallions, chopped (including
1/2 c celery, chopped some of the green tops)
1/2 c bell pepper 1 tsp minced garlic
1 can (1 lb) tomatoes, drained 4 c cooked rice
and coarsely chopped 2 lemon slices, 1/4" thick
1 tbs Worcestershire sauce 1 bay leaf
1/4 tsp thyme 1 tsp black pepper
2 tsp salt 2 lb catfish cut into 1" chunks
1/2 c parsley, chopped
If rue is not fresh, warm over low heat stirring frequently. Add
onions, scallions, celery, green pepper and garlic. Cook 5 min,
stirring often, until soft but not brown. Add court bouillon stirring
constantly. Add tomatoes, lemon, and seasonings. Reduce heat and
simmer, partially covered, 30 min. Add catfish and parsley, stir
gently to moisten fish evenly. Simmer partially covered and without
stirring, 10 min. Taste for seasoning. Serve immediately.
Scallop Gumbo
2 lb small scallops 2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring
often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of
water. Add salt and pepper to taste. Add cut-up tomatoes, okra and
celery. Cover and cook about 30 min, until vegetables are done. Add
scallops and simmer an additional 6 min.
Mike's Broccoli Pie
2 10 oz pkg Chopped Broccoli 3 c Shredded Cheddar Cheese
2/3 c Chopped onion 1 1/3 c milk
3 eggs 3/4 c Bisquick
3/4 tsp Salt 1/4 tsp white pepper
Mix broccoli, 2 c of cheese, and onion in Dutch oven. Beat eggs, milk,
bisquick, salt and pepper until smooth. Pour into oven. Bake until
toothpick comes out clean, 25-30 min at 400. Top with remaining cheese
and melt, 1-2 min longer.
Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced 2 c Milk
3 c Potatoes, Diced Seasoned Salt and Pepper
4 tbs Margarine 1/2 c Grated Cheese
1 onion, minced 2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and saute' onion. Blend in flour to make a light rue.
Gradually add milk and cook; stirring until thickened. Add pepper and
seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle
cheese and bread crumbs over top. Bake at 400 for 20 min.
Old Fashioned Macaroni and Cheese
8 oz macaroni 8 oz sour cream
2 c cottage cheese 8 oz cream cheese
1 sm onion, chopped salt & pepper
8 oz sharp cheddar cheese
Prepair macaroni according to package instructions. Mix all
ingredients together and place in pan. Put pan in 350 Dutch oven for
30 min or until cheese is melted and bubbly.
By Rosie Higher, Ft Walton Beach, Fl
Asparagus Tart
1 precooked pie shell 1 c Shredded Cheddar cheese
1 lb asparagus, trimmed, cut 3 tbs red pepper strips
1-1/2", cooked tender-crisp 2 tbs cornstarch
1/2 tsp salt Pinch of pepper
1-1/2 c half-&-half 3 eggs, slightly beaten
1/4 c grated parmesen cheese
Line shell with cheese. Top with asparagus and pepper strips. In
medium bowl combine cornstarch, salt and pepper. Gradually stir in
half and half until smooth. Stir in eggs and parmesen until well
blended. Pour into pastry shell. Bake in 375 oven 35 to 40 min or
until knife inserted in center comes out clean. Let stand for 5 to 10
min before serving.
Beef-Vegetable Soup
2 beef soup bones 7 c water
1-1/2 lb stew beef, 1" cubes 1-1/2 tsp salt
1 tsp pepper 4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper 1/2 small cabbage, coarsely chopped
1 (17oz) can whole kernel corn 1 (15oz) can English peas
Drain corn and peas reserving liquid. Add liquid, water and bones in
large Dutch oven, bring to a boil. Cover, reduce heat and simmer 1
hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more.
Add all except corn and peas, cover and simmer 40 min. Add corn and
peas and simmer uncovered 30 min. Makes 4-1/2 quarts
Cowboy Soup
Potato chunks 1 can peas
1 lb ground beef 1 can green beans
1 med onion 1 can baked beans
Chili powder 1 can tomato soup
1 can corn 1 can tomatoes
Bay leaf nutmeg,salt, pepper
Brown ground beef and onion together. Add all except seasonings. Do
not drain vegetables. Cook until potatoes are done. Add seasonings and
cook 30 min.
Potatoes and Broth
2 lb new potatoes, well washed 6 c water
6 beef broth cubes
Heat water to boiling and add cubes to form cube. Place potatoes in
broth and simmer 45 min or until potatoes are done. Serve as a soup
with a potato.
Homemade Biscuits
1c + 2tbs flour 1/4 tsp baking soda
1 tsp baking powder pinch of salt
2 tbs Crisco(solid) 1/2 c buttermilk
Place 1 tbs Crisco in bottom of oven. Place coals on oven to bring
temperature to 500 while making dough. Combine flour, baking soda,
salt and baking soda in bowl. Cut in Crisco until mixture becomes
grainy. Add buttermilk and stir with fork until it forms dough. Turn
out on floured surface and briefly kneed. Do not over-kneed. Flatten
to 1/2" thick. Cut out with glass or cup. Place in oven and turn once
to coat on both sides. Bake at 500 for 10 min. or until done.
Monkey Bread
4 cans Biscuits 1 c Sugar
1 c Brown sugar 4 tbs Cinnamon
1 stick oleo
Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag.
Drop quarters into bag and coat well. Place in Dutch oven. Melt oleo
in lid and pour over quarters. Bake 350 for 35 min.
Grandma Audleman's Bread Puddin'
2 c Milk 2 tsp cinnamon or nutmeg
1/4 c Butter 1/4 tsp salt
2 eggs 8 slices week old bread
1/2 c Sugar 1/2 c Raisins
Dice bread into small cubes. Beat eggs and salt together. Place milk
and butter in 2 qt saucepan and heat until scalded. Mix in bread sugar
cinnamon and eggs. Stir until bread is well soaked. Stir in raisins
and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven
on a trivitt. Bake until toothpick comes out clean at 350, about 30-40
min. Top with cinnamon sugar or brown sugar. By Magretta Audleman,
Shalimar, Fl
Indian Bread Pudding
2 c milk 1/4 tsp Ginger
1/4 c Yellow cornmeal 1 egg
2 tbs Sugar 1/4 c Molasses
1/2 tsp Salt 1 tbs butter
1/2 tsp Cinnamon
Place 1 1/2c milk in Dutch oven and heat to scalding. Combine
cornmeal, sugar, salt, cinnamon and ginger, add to milk stirring
constantly. Cook 2 min. Combine egg, molasses and butter. Add small
amount of the hot milk mixture, slowly. Then add to remaining milk
mixture. Stir and cook until thickened, 2-5 minutes. Pour remaining
milk OVER (do not stir in!) pudding. Cook until set, 5 minutes. LET
STAND 10 to 15 minutes before serving
Dump Cobbler
1 pkg yellow or white cake mix 2 cans pie filling or
cinnamon 1 lg can fruit cocktail
butter
Pour cans of filling or fruit cocktail in bottom of Dutch oven.
Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with
cinnamon and cut pads of butter and let fall on surface. DO NOT STIR,
it will burn. Cover and bake until bubbly and top is lightly browned,
about 30-45 min. Any combination of fruits can be used. I reccommend 1
can apple filling and 1 can of fruit cocktail.
Giant Cinnamon-Pecan Ring
2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar 1/2 c packed brown sugar
2 tsp cinnamon 1/2 c chopped pecans
1-1/4 c sifted powdered sugar 1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks(optional) Pecan Halves (Optional)
Lightly grease inside of Dutch oven. On a lightly floured surface,
flatten thawed dough slightly. Cut each loaf into 4 pieces(total of
8). Form each piece into a rope about 18" long. Brush each rope on all
sides with melted butter. Stir together sugar, brown sugar, and
cinnamon. Place mixture on sheet of foil. Roll rope in sugar mixture
to coat evenly. Shape rope into a coil in the center of the Dutch
oven. Roll another rope in sugar. Attach securely to end of first rope
and continue coil. Continue coating ropes and attaching to form a
10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with
chopped pecans. Cover and let rise in a warm place for about 30-40
min. Bake at 350 for 30 to 3 min or till done. Cover with foil last 15
minutes to prevent over browning if necessary. Cool about 15 min. Stir
together powdered sugar, vanilla, and enough milk to make a thick
glaze. Spoon over top of cake. Decorate with cinnamon sticks and pecan
halves. Serves 16 By Ann Audleman, Ft Walton Beach, Fl
Chocolate Chip Cookies
2-1/4 c all purpose flour 2 eggs
1 c butter, softened 1 (12oz) semi-sweet morsels
3/4 c sugar 3/4 c brown sugar
1 tsp vanilla extract
In large bowl, combine butter, sugar, brown sugar, and vanilla
extract. Beat until smooth. Beat in egg. Gradually add flour. Stir in
chocolate chips. Drop onto ungreased pie tin or aluminum pan. Place on
trivitt or inverted pie tin in 350 Dutch oven
Sugar Cookies
1/2 c softened butter 1/2 tsp salt
1 c sugar 2 tsp baking powder
1 egg 2 c flour
1/2 tsp vanilla extract
Combine butter and sugar, stirring until well mixed. Blend in egg and
vanilla. Add remaining ingredients and mix well. Drop onto greased pie
tin or aluminum pan. Place on trivitt or inverted pie tin in 400 Dutch
oven. Bake for 6 to 7 min.
Hawaiian Pie
1 stick margarine 1/2 c chopped nuts (pecans, peanuts,almonds)
1 c sugar 1 tsp vanilla
2 eggs 1 tsp vinegar
1/2 c coconut 1 unbaked pie shell
1/2 c raisins
Combine margarine, sugar and slightly beaten eggs. Add remaining
ingredients. Mix well and pour into pie shell. Place on trivitt or
inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven
about 5 min after removing coals.
Cherry Crisp
2 cans cherry pie filling 2 sticks butter, melted
1 white cake mix 1-3/4 c chopped nuts
Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO
NOT STIR. Top with nuts. Pour melted butter over top. Bake for about
30 min at 350
Maple Custard Pie
1 c brown sugar 1-1/2 c scalded milk
1/4 tsp maple extract 2 tbs melted butter
1 tbs cornstarch 1/2 c cold milk
3 beaten eggs pinch of salt
2 uncooked pie shells nutmeg
Makes 2 pies
Into scalded milk, mix sugar, extract and melted butter. Combine cold
milk and cornstarch and mix well. Add to mixture along with salt and
eggs. Beat well. Pour into pie shell. Place on top of inverted pie tin
and bake at 450 for 10 min. Top with nutmeg and bake another 25 min at
350
Breakfast Muffins
1/2 lb butter, softened 2 c sugar
2 c boiling water 5 tsp baking soda
4 eggs 1 qt buttermilk
5 c flour 6 c raisin bran
Warning: This makes 6 dozen. Can be refrigerated for up to 6 weeks
covered.
Combine water and baking soda. Allow to cool slightly. Cream together
butter and sugar. Mix in eggs. Gradually add flour and buttermilk
alternately. Blend in water mixture. Mix in raisin bran. Bake in 375
oven for 25-30 min.
Biscuits & Gravy
1/2 lb ground sausage 3 tbs chopped onion
2 tbs flour 2 c hot milk
black pepper to taste
Prepare Homemade Biscuit recipe. Brown sausage and onion together.
Pour off excess grease. Stir in flour. Slowly add milk while stirring.
Cook until thickened. Serve biscuits split with gravy on top.
Blueberry Muffins
2 c flour 1/2 c Milk
2/3 c sugar 1/2 c melted butter
1 tbs baking powder 3/4 c blueberries
1/2 tsp salt 1/4 c sliced almonds
1/2 tsp nutmeg 1 tbs sugar
2 eggs, beaten
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and
butter. Add to dry ingredients. Stir until well moistened. Toss
blueberries with reserved flour mixture. Stir into batter. Spoon into
greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15
min at 400
Crustless Quiche
1/4 lb Butter 3 oz Cream cheese
1/2 c Flour 2 c Cottage Cheese
1/2 dz Eggs 1 tsp Baking Powder
1 c Milk 1 tsp Salt
1 lb Monterey Jack Cheese 1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3
cheeses , baking powder, salt and sugar together. Stir into rue until
well blended. Pour into Dutch oven and bake 350 for 45 min.
Chili Relleno Casserole
2 lg cans whole green chillies 1 lb cheddar cheese
1 lb Monterey Jack Cheese 1 can (13 oz) evaporated milk
3 tbs flour 4 eggs, separated
salt & Pepper
Place 1/2 of chillies in bottom of greased casserole dish, cover with
all of cheddar cheese. Top with rest of chillies. Cover with all of
jack cheese. Beat egg whites until stiff. Beat yolks with flour, milk,
salt and pepper in large bowl. Fold egg whites into yolk mixture. Pour
over casserole. Bake in 325 Dutch oven for 45 minutes or until knife
inserted in center comes out clean.
By Rosie Highers, Ft Walton Beach, Fl
Squirrel Stew, Georgia Style
2 squirrels, cleaned, cut 2 c bouillon
into 6 pieces each leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes 2 c fresh Lima beans
2 tbs flour 2 lg ripe tomatoes, peeled
1 tsp salt 1 c fresh corn kernels
1/4 tsp pepper 1 tsp Worcestershire sauce
2 lg onions, thinly sliced 1-2 tbs flour
Fry salt pork until very crisp, then remove pieces from the pan.
Dredge squirrel in seasoned flour and saute in pork fat until brown on
all sides. When nearly brown, add onions and cook until soft. Place
meat in Dutch oven, together with broth and celery tops. Cover and
bake at 350 for 1 hour. Remove celery tops, add Lima beans, tomatoes,
corn and Worcestershire sauce. Cover and bake until vegetables are
tender-about 30 min. Skim off excess fat and thicken gravy with flour
and 1/2 c cold water. Serve hot topped with crisp pork cracklings.
Some of these recipes do not really pertain to the Dutch oven but I
have included them for you to consider in other cooking situations.
Corn Meal Mush
1 qt boiling water 1 c cornmeal
salt
Bring water to boil with salt. Slowly stir in cornmeal. Cook 20 min
stirring often.
Hasty Pudding
(Fried Cornmeal Mush)
1 recipe cornmeal mush flour
1 tbs oil
Mold mush and refrigerate overnight. Slice into 1/2" slices. Flour
lightly and pan fry in small amount of oil until brown, about 15 min
a side.
Indian Pemmican
2 lb dried beef 1 c raisins
1/2 c yellow raisins Beef suet
Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just
enough to break up raisins. Turn into bowl and mix well. Pour melted
suet over top, using only enough to hold beef and raisins together.
Allow to cool slightly. Turn onto a jelly roll pan and allow to cool
completely. Cut into strips and then into bars about 1" wide and 4"
long. Store in Ziplock bags. These bars can be stored for several
months.
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Modified: 08/22/95