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MOUNTAIN MAN BREAKFAST TOP BREAKFAST & BISCUITS

Ingredients: (6 servings)

• ½ pound bacon (or pre-cooked sausage)
• 1 medium onion
• 1 2-pound bag of hash brown potatoes
• ½ pound grated cheddar
• 1 dozen eggs
• 1 small jar salsa (optional)

Instructions:

The following requires 6-9 bottom coals and 12-15 top coals: Pre-heat Dutch oven. Slice bacon and onion into small pieces and brown in the bottom of the Dutch oven until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes). Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10-15 minutes). Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.
Optional: Cover cheese/egg mixture with a small jar (1 cup) of SALSA. Cover and cook for an additional 3-5 minutes.
Slice and server like quiche. (Real men don’t eat quiche but I sure get lots of requests to cook up the Mountain Man.)
Cooking times will vary with the weather and your state of awake but its almost impossible to mess up.

BREAKFAST PIZZA TOP BREAKFAST & BISCUITS

Ingredients:

• biscuit dough, pre-made from the store or homemade if you have the time
• eggs
• ham, bacon, and sausage, your preference or all three
• cheese

Instructions:

Stretch the biscuit dough thin and spread it over the bottom of the Dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up.

EASY BREAKFAST CASSEROLE TOP BREAKFAST & BISCUITS

Ingredients:

• 8 slices bread
• 2 pounds sausage
• 16 ounces grated cheddar cheese
• 12 eggs
• 1 quart milk
• 1½ teaspoon dry mustard
• 1 teaspoon salt

Instructions:

Line a 12” Dutch oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 teaspoon salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 to 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast for a crowd!

FARM BISCUITS TOP BREAKFAST & BISCUITS

Ingredients: (makes 30 biscuits)

• 3 cups flour
• 6 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons cooking oil
• 1 cup milk

Instructions:

Mix all ingredients. Roll on flat, floured surface, cut out and place in bottom of oven. Cover with lid and bake about 15 minutes.

MEXICAN ROLL-UPS TOP BREAKFAST & BISCUITS

Ingredients: (8 servings)

• 2 medium potatoes, diced
• 2 tablespoons olive oil
• ½ medium bell pepper (red or green), chopped
• 1 small onion, chopped
• salt and pepper, to taste
• 2 tablespoons chopped cilantro (if you've got it)
• 2 eggs, beaten
• 8 to 10 corn tortillas, warmed
• ½ cup shredded pepper Jack or Cheddar cheese
• ½ cup salsa

Instructions:

In Dutch oven, add diced potatoes and cover with water. Cook potatoes until almost done. Remove potatoes and empty water. Heat oil in oven and add potatoes, bell pepper, onion, salt, pepper and cilantro. When all is cooked, stir in eggs and heat just a minute until set. Divide filling into 8 to 10 portions; place each portion on a warm tortilla, top with cheese and salsa and roll up tortillas.

BACON AND HOMINY SCRAMBLE TOP BREAKFAST & BISCUITS

Ingredients: (6 servings)

• ¼ pound bacon
• 20 ounces hominy, yellow
• 6 eggs
• ½ teaspoon salt
• 1 dash pepper

Instructions:

Cook the bacon in a Dutch oven until crisp. Remove bacon and drain all but 2 tablespoons of bacon grease. Drain the can of hominy and add to the bacon drippings. Fry over medium heat until hominy is lightly brown. Beat together the eggs, salt and pepper. Add to hominy and cook, stirring frequently, until eggs are done. Crumble bacon over the top and serve. Shredded cheese may be melted over the top.

BEEF HASH WITH GRAVY TOP BREAKFAST & BISCUITS

Ingredients: (4 servings)

• 8 ounces dried beef, cooked (or 8 oz. of any ground meat or sausage instead)
• 1 tablespoon dry milk
• 2 teaspoons Butter Buds®
• 2 tablespoons dried onions
• ½ cup mashed potato flakes
• 4 tablespoons butter or margarine
• 1 package instant gravy mix
• 3 cups water

Instructions:

Boil 2 cups water in a Dutch oven. Add the dried beef and onion, cover, and simmer for 2 to 3 min. Remove from the heat, add the potatoes, butter buds and dried milk; stir; cover and let sit for a few minutes. Heat 3 to 4 tablespoons butter or margarine in a frying pan. Fry the "hash" over medium heat until browned on one side. Rinse out the pot that the hash was in and boil 1 cup water in it. Add the instant gravy and cook 1 min. Turn the hash. Pour the gravy over the top. Brown the side that is down.

BREAKFAST CASSEROLE TOP BREAKFAST & BISCUITS

Ingredients: (6 servings)

• 1 pound sausage links, sliced
• 5 slices bread
• 1 cup cheddar cheese, shredded
• 6 eggs
• 2 cups milk
• 1 teaspoon dry mustard
• salt to taste
• pepper to taste

Instructions:

In a Dutch oven, brown and drain the sausage. Grease 12-inch Dutch oven. Tear the bread into 1-inch pieces and arrange them evenly in the pan. Spoon the sausage over the bread and sprinkle with the shredded cheese. Beat together the eggs, milk, mustard, salt and pepper and pour it over the mixture in the baking dish. Cover and refrigerate several hours or overnight, if possible. If a baking pan is used, place it into a preheated Dutch oven, setting it on several stones to keep it off of the bottom. Bake at 350-degree F for 30 to 40 minutes or until set. If the recipe is increased allow a little longer baking time.
Variations:

1. Substitute browned corned beef hash or diced ham for the browned sausage. Add raw or sautéed onions or mushrooms and/or chopped, cooked potatoes.
2. For a meatless version, replace the sausage with chopped raw broccoli or spinach. The spinach version is particularly elegant if you use a combination of Swiss and feta cheese and add chopped green onions and a touch of tarragon. Thawed, well-drained frozen spinach works fine.
3. Different cheeses or breads will give the dish a different character.

CREAMED DRIED BEEF TOP BREAKFAST & BISCUITS

Ingredients: (6 servings)

• 2 pounds dried beef
• 4 tablespoons flour
• 1 cup milk
• 6 slices bread

Instructions:

In a Dutch oven, sauté chipped dried beef in butter until it starts to brown and get a little crisp. Add enough flour to lightly coat the pieces of dried beef. Cook several minutes. Pour enough milk over meat to just cover it. Bring to boil and lower heat. Cook gently until milk has thickened and formed a gravy. Pour over toast to serve.

BREAKFAST IN A PAN TOP BREAKFAST & BISCUITS

Ingredients: (serves 2)

• 3 potatoes, boiled or baked
• 5 tablespoons oil
• 1 cup ham cubes
• 4 eggs
• salt
• pepper

Instructions:

Slice the potatoes. Melt the margarine in large Dutch oven. Brown the potato slices and ham pieces, stirring gently. Sprinkle the potato slices with salt and pepper. In a small bowl or pot, beat the eggs until they are smooth and yellow. Pour the eggs into oven with the rest of the ingredients and mix. Stir until the eggs are set. Serve hot.

BRIGHTEN-UP HOBO BREAKFAST TOP BREAKFAST & BISCUITS

Ingredients: (4 servings)

• ½ pound bacon
• 4 large potatoes, cooked and shredded
• 6 eggs
• 1 medium onion, chopped
• 1 green pepper, chopped
• ½ cup milk
• 3 cups cheese, shredded
• salt
• black pepper

Instructions:

Fry the bacon in Dutch oven, drain off grease and crumble bacon. Mix the potatoes, onion and green pepper. Pat into the oven and cook over low heat until the bottom is crisp & brown. Scramble the eggs with milk, pepper and salt. Pour over the potatoes. Top with the cheese and the crumbled bacon. Fry over low heat until the eggs are cooked, about 10 minutes.

PITA POCKET BREAKFAST TOP BREAKFAST & BISCUITS

Ingredients:

• 1 pound sausage (pork, turkey or ground beef)
• 1 medium onion, minced
• 2 tablespoons olive oil, optional
• 1 clove garlic, minced
• 1 bell pepper, diced
• 12 eggs, beaten
• 1 jar salsa
• 6 Pita breads, medium

Instructions:

Pre-heat Dutch oven (12 coals on the bottom). Brown sausage and drain fat, saving 2 tablespoons. Stir in onion, garlic, pepper, sauté with sausage. Add eggs, sausage fat and cook together until eggs are scrambled. Spoon into Pita Pockets top with salsa to taste.
Hints:
Brown sausage and sauté garlic onions and peppers in advance, refrigerate or freeze in ziploc bags. Add 2 tablespoons of olive oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will need to be disposed.

DUTCH OVEN COBBLER TOP DESSERTS & BREADS

Ingredients: (serves 10)

• 2 #2½ cans fruit or pie mix (peaches, apples, pineapple, etc.)
• 1 box white or yellow cake mix
• ¼ pound butter

Instructions:

Butter inside of Dutch oven (use only ovens with lipped top because you need to put coals on top of oven). Alternatively, you can line the inside of the Dutch oven with aluminum foil. Place fruit in bottom of oven. Cover with cake mix and level it. Cut butter into about 10 pieces and scatter over cake mix. It is ready to bake. (Note: If you use peaches, you may need to dispose of about ½ of the liquid. Crushed pineapple has about the right amount of liquid.)
Place about 8 coals under the Dutch oven and about 16-20 coals on top of oven. Check after 30 minutes. Baking is often complete at 45 minutes. Final Note: Because the Troop often has 100 or so people to feed and a substantial use of Dutch ovens, we have in recent years doubled the recipes in each oven. The number of coals for baking remains the same. Watch the baking closely since it is easier to burn the top of the cobbler with the double recipe.

BAKED APPLES TOP DESSERTS & BREADS

Ingredients: (8 servings)
8 apples (varieties vary)
1 cup raisins
1 cup sugar or brown sugar
¼ pound butter
¼ teaspoon cinnamon or allspice
water

Instructions:
Wash and core apples. Mix raisins, sugar, and cinnamon in bowl. Place mixture in cored apple. Add a dab of butter to top of apple. Place the apples on a wire rack or in a pie tin that has been raised a little off the bottom of the Dutch oven. Cover Dutch oven and add coals to top and bottom (if 12” Dutch oven is used, place 10-12 briquettes on top and 8-10 briquettes on the bottom). Cook for 15-20 minutes until apples are tender. Let cool 15 minutes before serving.

APPLE CAKE TOP DESSERTS & BREADS

Ingredients:
4 apples (varieties vary), pared, cored and sliced
1 tablespoon butter or margarine
½ cup brown sugar
1/3 cup finely chopped nuts
1 package spice cake mix (you will need to get ingredients for cake)

Instructions:
Prepare apples. Line the bottom of the Dutch oven with aluminum foil. Melt butter and pour on bottom of Dutch oven. Spread brown sugar evenly over the bottom. Arrange apple slices in rows. Sprinkle with nuts and cherries. Prepare cake mix according to package directions. Pour over apple slices. Bake, uncovered for 40 to 50 minutes or until tooth pick inserted in center comes out clean.

PINEAPPLE UPSIDE DOWN CAKE TOP DESSERTS & BREADS

Ingredients:
16 ounce can sliced pineapple
½ cup brown sugar
1/3 cup butter
1 package yellow cake mix
maraschino cherries (optional)
2 eggs

Instructions:
Preheat Dutch oven and spray with no-stick. Place 1/3 cup butter and ½ cup brown sugar in oven. Heat to melt butter. Place pineapple slices (save pineapple juice) in the butter and place halved cherries in each pineapple center with round side down, and sugar mixture. (If the oven is too hot the sugar, butter and pineapple will burn). Mix yellow cake mix as directed on package using pineapple juice as part of your liquid. Pour batter over pineapple. Cover oven and place in over 12 coals. Place 9 coals on the lid. Bake, covered for 30 to 40 minutes or until tooth pick inserted in center comes out clean. Allow to cool for 10 minutes and then invert on foil covered cardboard.

MONKEY BREAD TOP DESSERTS & BREADS

Ingredients:
4 cans biscuits
1 cup sugar
1 cup brown sugar
4 tablespoons cinnamon
1 stick oleo

Instructions:
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 degrees F for 35 minutes.

COFFEE CAKE TOP DESSERTS & BREADS

Ingredients:
shortening
7 teaspoons sugar
2 teaspoons cinnamon
2 cups plus 1 tablespoon biscuit mix
2 tablespoons butter of margarine
1 egg
¾ cup milk

Instructions:
Preheat Dutch oven. Put 2 tablespoons of shorting in a small pan and place near the heat to melt. Grease cake pan with melted shorting. Mix 4 tablespoons sugar, 2 teaspoons cinnamon, 1 tablespoon of biscuit mix and 2 tablespoons of soft butter together lightly in a small bowl. This is the topping. In a medium bowl, mix 2 cups biscuit mix and 3 tablespoons sugar. Add egg, ¾ cups of milk, and s tablespoons of melted shorting and mix thoroughly. Spread dough in greased cake pan. Sprinkle topping on top of dough. Place the cake pan on a rack in the preheated Dutch oven. Cook for 25-30 minutes. Check for doneness with a splinter.

DESSERT APPLES TOP DESSERTS & BREADS

Ingredients: (6 servings)
6 large apples, cored
3 tablespoons butter
2 tablespoons lemon juice
½ teaspoon cloves, ground
1 teaspoon cinnamon
1 cup sugar
1½ cup water

Instructions:
Slice apples into ½" thick rings. In a skillet, sauté apples in butter for 6-8 minutes. Combine water, sugar, cinnamon, cloves, and lemon juice in a pan. Boil for 5 minutes. Pour over apples.
Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold.

CORNMEAL BREAD TOP DESSERTS & BREADS

Ingredients:
1/3 cup soft shortening
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup yellow cornmeal
1 egg
1 cup milk

Instructions:
Preheat oven. Sift the flour, sugar, salt, and baking powder together. Cut in shorting until you feel no globs of shorting when you rub it between your fingers. Beat the egg and milk together and add it to the dry mixture. Mix until just blended. Pour it into well grease 8x8 pan. Place a rack of a shallow faced pan face down in the Dutch oven and place the pan with the batter on top. Cover oven and place over 12 coal and add 9 coals to the lid. Bake for 25 minutes or until done. A sliver of wood inserted in the center should come out clean.

JALAPENO CORNBREAD TOP DESSERTS & BREADS

Ingredients:
2 6-ounce packages cornbread mix (check package for other ingredients)
1 cup shredded cheddar or Monterey jack cheese
1 cup chopped onion
1/3 to ½ cup finely chopped jalapeno peppers.

Instructions:
Preheat Dutch oven. Mix cornbread per instructions on package. Add other ingredients and mix well. Place a rack of a shallow faced pan face down in the Dutch oven and place the pan with the batter on top. Cover oven and place over 12 coals and add 9 coals to the lid. Bake for 35 minutes or until done. A sliver of wood inserted in the center should come out clean.

ANOTHER COBBLER TOP DESSERTS & BREADS

Ingredients:
2 28-ounce cans sliced peaches
1½ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
3½ cups biscuit mix
3 tablespoons margarine or butter
2 eggs
1 cup milk

Instructions:
Line Dutch oven with aluminum foil and grease. Preheat oven.
Put in peaches, one can drained and one can not drained. Add ½ cup of biscuit mix, cinnamon, nutmeg and 1 cup of sugar. Stir, cover and place on 10-12 coals with none on lid. In a mixing bowl, put in 2 cups biscuit mix. Cut in 3 tablespoons butter. Add 2 eggs and 1 cup of milk and mix until ingredients are evenly mixed. Remove lid from oven. The mixture in the oven should be boiling. Drop dough one spoonful at a time onto the top of the fruit. Recover oven quickly. Add nine coals to lid. Cook for 30 to 40 minutes until topping is done. Allow to cool several minutes before serving.

ORANGE OATMEAL CAKE TOP DESSERTS & BREADS

Ingredients:
1¼ cups quick rolled oats
1½ cups orange juice (warm)
½ cup margarine
¾ cup brown sugar
2 eggs
2 teaspoons vanilla
1½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon sweet nutmeg
¼ teaspoon cloves
1 cup raisins
¾ cup sugar

Instructions:
Line Dutch oven with aluminum foil and grease. Preheat oven.
Combine rolled oats and orange juice, let cool. Cream margarine, sugar, and brown sugar until fluffy. Add eggs and juice mixture alternating. Shift flour, baking soda, salt, cinnamon, nutmeg and cloves and add to first mixture. Add raisins and mix well. Pour into oven. Bake for 35 minutes or until done.

HAWAIIAN PIE TOP DESSERTS & BREADS

Ingredients:
1 stick margarine
½ cup can hopped nuts (pecans, peanuts, almonds)
1 cup sugar
1 teaspoon vanilla
2 eggs
1 teaspoon vinegar
½ cup coconut
½ cup raisins
1 unbaked pie shell

Instructions:
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into pie shell. Place on inverted pie tin in 350 degree F Dutch oven. Bake for 30 minutes. Let stand in oven about 5 minutes after removing coals.

GIANT CINNAMON-PECAN RING TOP DESSERTS & BREADS

Ingredients: (serves 16)
2 1-pound loaves frozen bread dough
½ cup butter, melted
½ cup sugar
½ cup packed brown sugar
2 teaspoons cinnamon
½ cup chopped pecans
1¼ cup sifted powdered sugar
½ teaspoon vanilla
4 teaspoons milk
cinnamon sticks (optional)
pecan halves (optional)

Instructions:
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 minutes Bake at 350 degrees F for 30 minutes or until done. Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 minutes 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.

BLUEBERRY MUFFINS TOP DESSERTS & BREADS

Ingredients:
2 cups flour
½ cup milk
2/3 cup sugar
½ cup melted butter
1 tablespoon baking powder
¾ cup blueberries
½ teaspoon salt
¼ cup sliced almonds
½ teaspoon nutmeg
1 tablespoon sugar
2 eggs, beaten

Instructions:
Combine dry ingredients. Save 1 tablespoon 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 tablespoon sugar. Bake 15 minutes at 400 degrees F.

MEMPHIS MOLLY TOP DESSERTS & BREADS

Ingredients:
1 16-ounce can tart cherries (not pie filling)
1 16-ounce can blueberries (not pie filling)
1 smaller can crushed pineapple
1 small package chopped walnuts
2 boxes Jiffy cake mix
½ stick butter pats

Instructions:
Add ingredients order, spread fruit and nuts in bottom of Dutch oven. Sprinkle cake mix over all and put butter pats on top. Cook 20 -30 minutes or until “cake” is done.

CHOCOLATE CHIP COOKIES TOP DESSERTS & BREADS

Ingredients:
2¼ cups all purpose flour
2 eggs
1 cup butter, softened
1 12-ounce semi-sweet morsels
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla extract

Instructions:
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 trivet or inverted pie tin in 350 degree F Dutch oven for about 20 minutes or until done.

APPLE FRITTERS TOP DESSERTS & BREADS

Ingredients: (6 servings)
1 egg
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
¾ cup flour
1 cup powdered sugar
6 apples (or bananas)
cooking oil

Instructions:
Combine the egg, salt, baking powder, milk and flour to make a batter. Put at least 1" of vegetable oil in a deep pan and heat until hot. Dip slices fruit into the batter and deep fry in the oil. Roll in powdered sugar.

DEVIL’S TOOTH CHEESECAKE TOP DESSERTS & BREADS

Ingredients:
Crust:
½ cube melted butter
1 package chocolate cookie wafers (Nabisco), crushed

Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides
at least 1-inch.

Filling:
2 packages 8-ounce cream cheese
1 cup sugar
16 ounce tube ricotta
6 eggs
½ cup sour cream
1½ teaspoons almond flavoring
1½ teaspoons vanilla
12 ounces Nestles chocolate chips
¼ cup butter
½ cup whipping cream

Instructions:
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch oven.
This is very dense and takes about 1¼ hours to bake, so be patient. It is done when the top cracks and is firm. This dessert is great warm, but to true chocoholics, it becomes the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a cup of morning coffee.

INDIAN BREAD PUDDING TOP DESSERTS & BREADS

Ingredients:
2 cups milk
¼ teaspoon ginger
¼ cup yellow cornmeal
1 egg
2 tablespoons sugar
¼ cup molasses
½ teaspoon salt
1 tablespoon butter
½ teaspoon cinnamon

Instructions:
Place 1½ cups milk in Dutch oven and heat to scalding. Combine cornmeal, sugar, salt, cinnamon and ginger, add to milk stirring constantly. Cook 2 minutes. Combine egg, molasses and butter. Add small amount of the hot milk mixture, slowly. 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.

CAMPING TRIP DUMP CAKE TOP DESSERTS & BREADS

Ingredients:
¼ pound butter, melt
1 30-ounce can cherry pie filling or apricot or mincemeat or apple pie filling
1 package yellow cake mix or spice or apple cake mix
¼ cup sugar

Instructions:
Preheat coal. Using 1 tablespoon butter, lightly grease bottom of Dutch oven. Pour in pie filling. Sprinkle dry cake mix on top & smooth out. Pour remaining butter evenly over cake. Add sugar topping if desired. Cover Dutch oven with lid & place directly in coals. Using tongs, place 11 hot coals on top of Dutch oven, evenly spaced. Bake 10 minutes; carefully remove cover, check if pie filling is boiling evenly; if so, replace cover with coals on top, leave 5 to 10 minutes or until top is browned. Slice and serve.

BANANA DUMP COBBLER TOP DESSERTS & BREADS

Ingredients:
1 package yellow cake mix
1 pound brown sugar
½ pound margarine
5 pounds bananas
3 tablespoons white sugar
1 tablespoon cinnamon

Instructions:
Heat Dutch oven and cover with coals for 15 minutes. Slice bananas lengthwise and set aside. Prepare cake mix, with or without eggs, and set aside. Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter. Add bananas and sauté for three minutes over fire. Pour cake mixture over bananas. Fold banana-sugar mixture up over cake mixture a few times. Sprinkle with cinnamon and white sugar. Bake 35 minutes. For the first 10 minutes use coals on the bottom only. Then add coals to oven top and continue baking until done.

BROWN BETTY TOP DESSERTS & BREADS

Ingredients: (8 servings)
3 cups apples, peeled and cored
1½ cups bread crumbs, Dry and fine
graham cracker crumbs
½ cup butter, melted
1½ cups brown sugar, packed
1½ tablespoons cinnamon
1 teaspoon cloves, ground
½ cup lemon juice

Instructions:
Mix crumbs and butter, grease the sides and bottom of the Dutch oven, and press the buttered crumbs thickly on the bottom and sides to form a crust. Mix the sugar and spices together. Peel and core the apples. Slice them into about ¼ to ½ inch thick slices. Put a layer of apples on the bottom of the pan, and sprinkle with brown sugar mixture and a few drops of lemon juice. Continue adding layers until the apples are used up. Spread a layer of buttered crumbs on the top, and dot with butter. Cover the oven and bake in coals for 30 to 40 minutes at 300 degrees F. Traditionally served in bowls with cream.
Variations:
a. Use almost any fruit; peaches, pears, apricots, cherries or berries all work.
b. Canned fruits may also be used. Drain them well, reduce the sugar by half, and mix ¼ cup of the fruit's syrup with ¼ cup lemon juice rather than using pure lemon juice.

CHICKEN POT PIE TOP

Ingredients:
Filling:
3 to 3½ pounds chicken
chopped parsley
2½ teaspoons salt
4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped
1 medium onion, chopped
½ teaspoon saffron
4 large potatoes, peeled, cut
4 stalks celery, thinly sliced
¼ teaspoon pepper

Dough:
2 cups sifted flour
2 eggs
½ teaspoon salt
4-6 tablespoons water

Instructions:
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 minutes 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 minutes Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs.

BAKED CHICKEN WITH CHEESE TOP

Ingredients:
8 chicken breasts, deboned
6 tablespoons peanut oil
2 tablespoons lemon juice
2 tablespoons thyme
salt and pepper
8 slices boiled ham
8 slices cheese
8 slices tomato

Instructions:
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 degree F heated Dutch oven. Bake 30 minutes. Open foil and place one slice ham, cheese and tomato over each breast. Bake open for 3 to 5 minutes Remove from foil and place on serving platter.

BREAST OF CHICKEN PAPRIKA TOP

Ingredients: (6 servings)
3 chicken breasts, skinned and deboned, cut in half
3 tablespoons paprika
3 tablespoons chopped shallots
¼ cups butter
2 cups champagne (or sparkling apple cider)
3 cups heavy cream
salt and pepper to taste

Instructions:
Sprinkle the chicken with paprika, salt and pepper.. Place in Dutch oven and add shallots, butter and champagne. Cover and bake at 350 degrees F until chicken is done (about 25 minutes). Remove chicken and keep warm. Reduce cooking liquid by 2/3. Over medium heat, pour in heavy cream, stirring until thickening take place. Strain the sauce over the warm chicken breasts and serve immediately.

BAKED CHICKEN WITH RICE TOP

Ingredients: (6 servings-8)
4 skinless chicken breasts (cut into halves)
2 cups rice uncooked regular long grain rice (wild rice may also be used)
1 package dry Lipton Onion Soup Mix
2 cans chicken broth
2 cans cream of mushroom soup
½ teaspoon paprika
½ teaspoon pepper
1 can water

Instructions:
Line 4 quart Dutch oven with aluminum foil. Pour uncooked rice into Dutch oven.
In a separate bowl, combine chicken broth, cream of mushroom soup and 1 can of water. Pour mixture over the rice and mix well with rice.
Place cut up chicken parts on top of rice and sauce mixture. Sprinkle Lipton Onion Soup Mix, paprika, and pepper over chicken. Bake at 350 degrees F for about 45 minutes or until chicken and rice are done.

CHICKEN AND DUMPLINGS TOP

Ingredients: (serves 2-3)
1 envelope chicken noodle soup mix (NOT single serving size)
1 6½-ounce can boned chicken
buttermilk biscuit mix (check box for additional ingredients)

Instructions:
Mix soup mix with about half the normal water, add boned chicken and bring to a boil. Mix biscuit mix and drop by spoonfuls on the chicken mix. Cover tightly and SIMMER (not too hot) until dumplings are done (usually takes 12-20 minutes). I have made a double recipe and served six by adding a small can of mixed vegetables.

APRICOT GLAZED CORNISH HENS TOP

Ingredients:
6 Cornish game hens
wild rice and sausage dressing mix (1 to 1½ pounds)
1 12-ounce jar apricot preserves
salt
½ cup water

Instructions:
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about 1 cup 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 degrees F for 1½ to 2 hours or until tender. During last ½ 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 GUMBO TOP

Ingredients:
2 pounds chicken breasts, cut into 1” cubes
2 pounds fresh okra, sliced ¼” slices
2 large onions, chopped
2 large bell peppers, chopped
½ cup celery, chopped
4 tablespoons cooking oil
3 tablespoons flour
3 large tomatoes, cut up
2 cloves garlic, minced
salt & pepper to taste

Instructions:
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 minutes, until vegetables are done. Add chicken and simmer an additional 6 minutes.

CHICKEN PIE TOP

Ingredients:
1 4 pound ready to cook stewing chicken
4 cups water
1 cup chopped onion
1 rutabaga, peeled and cut in chunks
½ cup sliced celery
½ teaspoon ground sage
1/3 cup all purpose flour
1 beaten egg

Instructions:
In a Dutch oven, combine chicken, water, onion, 1 tablespoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 1½ hours. Remove chicken and cool. Remove meat from bones, discard skin. Cut up meat and set aside. Skim fat from broth; remove ½ cup of broth and set aside. Measure 3¼ cups of the remaining broth; return to Dutch oven. Add rutabaga, celery and sage. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes. Meanwhile, prepare the lattice crust. Blend the reserved ½ cup of broth slowly into flour and stir into vegetable mixture. Cook and stir until thickened. Add chicken and heat through. Transfer mixture into 2 quart casserole. Place 5 pastry strips atop hot mixture. Place 5 more strips atop at right angles. Trim to fit (or weave a lattice on waxed paper and flip on top of pie.) Place remaining 3 strips around edge of casserole and trim to fit. Seal and flute edges. Brush with egg. Place pie on baking sheet on oven rack. Bake at 375 degrees F until the crust is browned, 35 to 40 minutes.
Lattice Crust... 1¼ cup all purpose flour ¾ teaspoon salt 1/3 cup of lard 1 beaten egg 2 tablespoons cold water. Mix flour and salt; cut in lard until pieces are the size of small peas. Combine egg and cold water; sprinkle over flour mixture, 1 tablespoon at a time. Gently toss with fork. Repeat until all is moistened. Form into a ball. Roll on a lightly floured surface to a 10 x 9 ¾ inch rectangle. Cut into 13 10 x ¾ inch strips.

ARROZ CON POLLO TOP

Ingredients:
3-4 pound chicken, cut up
2 bouillon cubes
1 cup chopped onion
1 cup diced ham
1 cup green pepper, chopped
1 14-ounce can tomatoes
1 2-ounce jar pimento, diced
1 10-ounce package frozen peas, thawed
¾ teaspoon chili powder
1 teaspoon salt
1 3½-ounce jar stuffed green olives, drained
½ teaspoon white pepper
1 teaspoon paprika
2 cloves garlic, minced
1 cup raw rice (long grain)

Instructions:
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 degrees F for about 2 to 3 hours. Add rice and peas and cook at 375 degrees F for 1 hour. Water may be needed near end of cooking.

EIGHTY CLOVES OF GARLIC TOP

Ingredients: (8 servings)
4 tablespoons butter
1 teaspoon dried thyme
2 tablespoon olive oil
2 teaspoons salt
2 chickens, cut up
½ teaspoon freshly ground black pepper
80 garlic cloves, unpeeled
4 tablespoons lemon juice

Instructions:
In a large Dutch oven, melt the butter in the olive oil. Add the chicken pieces and cook until golden on all sides (approximately 5 to 10 minutes). Remove all but 2 tablespoons of the fat. Add the garlic and stir until it is coated. Sprinkle garlic/chicken mixture with the remaining ingredients and add ½ cup of water. Cover tightly and bake for 1½ hours.

HOOPLA CHICKEN LASAGNA TOP

Ingredients:
1 1-pound package Creamette lasagna, cooked and drained
1 cups chopped onion
2 garlic cloves, chopped
2 tablespoons margarine or butter
2 26-ounce cans Classico pasta sauce, any flavor
½ cup water
1 4-ounce can chopped green chilies, drained
1 teaspoon ground cumin
1 8-ounce package cream cheese, softened
2 teaspoons Wyler’s or Steero Chicken Flavor Instant Bouillon
3 cups chopped cooked chicken
4 cups shredded mozzarella cheese
¾ cup chopped celery

Instructions:
Preheat Dutch oven to 375 degrees F. In Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery. On bottom of Dutch oven, spread ¾ cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1½ cups mozzarella. Repeat layering, ending with sauce. Cover; bake 45 minutes or until hot and bubbly. Uncover. Top with remaining 1½ cups mozzarella. Bake 5 minutes longer. Refrigerate leftovers.

POTATOES AND CHICKEN DIJON TOP

Ingredients:
4 medium potatoes, cut into ¼ inch slices
1 pound chicken breasts, boned and skinned, cut into ½ inch slices
2 tablespoons vegetable oil
¼ cup prepared honey-Dijon barbecue sauce
1 teaspoon dried tarragon

Instructions:
Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until just tender. Remove potatoes and water. Add oil, cook chicken until done. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through.

POTATOES AND CHICKEN ROSEMARY TOP

Ingredients:
1 1/3 pounds (4 medium) potatoes, cut into ¼-inch slices
1 pound chicken breasts, boned and skinned, cut into ½ inch slices
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons dried rosemary, crumbled
salt and pepper, to taste

Instructions:
Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until just tender. Remove potatoes and water. Add oil, and cook chicken and garlic until done. Add potatoes; toss until potatoes are lightly browned. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

POTATOES AND CHICKEN SANTA FE TOP

Ingredients:
1 1/3 pounds (4 medium) potatoes, cut into ¼-inch slices
1 pound chicken breasts, boned and skinned, cut into ½ inch slices
2 tablespoons olive oil
1 cup prepared tomato salsa
1 8-¾ ounce can whole kernel corn, drained

Instructions:
Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until just tender. Remove potatoes and water. Add oil, and cook chicken until done. Add potatoes; toss until potatoes are lightly browned. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.

CHICKEN CREOLE TOP

Ingredients:
1 broiler-fryer (about 3 pounds), cut up
¼ cup flour
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon pepper
2 tablespoon oil
1 large onion, chopped (1 cup)
½ large green pepper, chopped (½ cup)
1 large clove garlic, crushed
1 16-ounce can tomatoes, cut up
1 cup chicken broth or bouillon
1 10-ounce package frozen whole okra, thawed slightly to separate (optional)

Instructions:
Coat chicken with mixture of flour, chili powder, salt and pepper. Brown on all sides in hot oil in Dutch oven; push to one side. Add onion, green pepper and garlic; sauté until tender. Add tomatoes and broth; bring to boil. Stir in rice; cover and simmer 40 minutes, stirring occasionally, or until chicken and rice are tender and most of the liquid is absorbed. Add okra; cover and cook 10 minutes or until okra is barely tender.

HONEY BAKED CHICKEN TOP

Ingredients: (6 servings)
3½ pounds cut-up chicken
¼ cup honey
1 tablespoon mustard, prepared
1 teaspoon curry powder
¼ cup butter

Instructions:
Melt butter in Dutch oven. Add honey, mustard, and curry powder to melted butter and mix well. Coat chicken pieces on all sides with mixture. Place chicken in oven skin side down. Bake at 350 degrees F for ½ hour. Turn chicken pieces over and baste. Cover and bake another ½ hour. Serve with rice and vegetables.

CHICKEN BREASTS WITH RICE TOP

Ingredients: (8 servings)
2 2½-ounce jars dried beef
4 stalks celery, chopped
2 small onion, chopped
2 tablespoons butter or margarine
4 cups cooked rice
4 tablespoons chopped parsley
2 1-ounce jars pine nuts (optional)
4 chicken breasts, cut in half, deboned
1 teaspoons seasoned salt
2 teaspoons paprika

Instructions:
Snip beef into small pieces. Place in Dutch oven. Add celery, onion and margarine and cook until onions are crisp tender. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts to outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and cook at 350 degrees F for 30 minutes or until chicken is fully cooked.

CHICKEN BAKE (WITH HAM & BACON) TOP

Ingredients: (8 servings)
8 thin ham slices
4 chicken breasts, deboned, skinned, cut in half
16 slices bacon
1 can cream of chicken soup
1 can regular milk
10 ounces sour cream

Instructions:
Place ham slices on chicken breast halves and wrap each with two slices of bacon. Secure bacon with a toothpick through the side of the chicken breast. Place chicken into hot Dutch oven and cook until bacon is cooked. In a separate bowl, combine soup, milk and sour cream. Mix well. Pour over chicken. Cover with aluminum foil. Cover oven and bake at 350 degrees F for about 1 hour.

20-MINUTE CHICKEN CREOLE TOP

Ingredients: (8 servings)
8 medium chicken breast halves(3 pounds total), skinned, boned, cut into 1-inch strips*
4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil, crushed
2 14-ounce cans tomatoes, cut up
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
2 cups low sodium chili sauce
3 cups chopped green pepper
½ teaspoon crushed red pepper
½ teaspoon salt
1 cup chopped celery
nonstick spray coating
½ cup chopped onion

Instructions:
Spray Dutch oven with nonstick spray coating. Preheat oven over high heat. Cook chicken in oven, stirring, for 3 to 5 minutes, or until no longer pink.
Reduce heat. Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice or whole wheat pasta.
*You can substitute 1 pound boneless, skinless, chicken breasts, cut into 1-inch strips, if desired.

SONOMA SUPPER CASSOULET TOP

Ingredients: (4 servings)
1 pound smoked turkey sausage, cut on the diagonal into ¼ inch slices
3 15½-ounce cans cannelloni (white kidney) beans, rinsed and drained
1 jar (8 ounces) Sonoma marinated dried tomatoes, drained and coarsely chopped
¾ cup chicken bouillon (made from instant granules)
1 teaspoon dried thyme leaves
salt and pepper, to taste

Instructions:
In Dutch oven, over medium-high heat cook sausage, tossing occasionally, until lightly browned, about 10 minutes. Reduce heat to medium; add beans, tomatoes, bouillon and thyme. Cook about 20 minutes, tossing occasionally, or until heated through. Season with salt and pepper.

OVEN FRIED CHICKEN TOP

Ingredients: (8 servings)
2/3 cup oil
2/3 cup butter
2 cups all-purpose flour
2 teaspoons salt
3 teaspoons ground black pepper
2 teaspoons garlic salt
2 teaspoons dried marjoram (optional)
16 chicken pieces (legs, thighs, breasts)

Instructions:
Place butter and oil in Dutch oven and melt butter over low heat.
In a large sack, combine flour, and seasonings. Coat two pieces of chicken with butter and oil mixture. Put chicken into sack and shake well, insuring all the chicken is coated. Place coated chicken into Dutch oven, skin side down, and repeat with remain chicken until all pieces have been coated. Cover oven and bake at 375 degrees F for 45 minutes. Remove lid and turn pieces over. Replace lid and bake and additional 10 minutes. Can be eaten hot or cold.

LEMON CHICKEN TOP

Ingredients: (8 servings)
2 fryer chickens
4 tablespoons butter
4 tablespoons olive oil
8 garlic cloves, cut into thin slices
½ cup chopped parsley
2 teaspoons oregano
1 teaspoon cumin
½ cup dry white wine
2/3 cup chicken broth
salt and pepper to taste

Instructions:
Sprinkle chicken with salt and pepper. Heat butter and oil in Dutch oven. Brown chicken on all sides then remove from oven. Add garlic to oven and cook to golden brown. Add wine and stir to dissolve all brown particles in oven. Cook until wine almost evaporates. Add broth, lemon juice, parsley, oregano and cumin. Return chicken to Dutch oven. Cover and cook at 300 degrees F for about 45 minutes or until chicken is tender. Serve with rice if desired.

LEMON CHICKEN II TOP

Ingredients: (6 servings)
3 pounds frying chicken, cut up
2 tablespoons butter
2 tablespoons oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dried oregano leaves
¼ teaspoon pepper
4 medium baking potatoes

Instructions:
Peel and cut potatoes into wedges, cutting lengthwise through potato. Brush chicken with butter on both sides Beat oil, lemon juice, salt, pepper and oregano leaves in small bowl. Brush mixture on both sides of chicken. Place chicken skin side down in Dutch oven (pieces should not touch). Bake at 350 degrees F for 15 minutes. Baste chicken with juices. Bake another 15 minutes. Turn pieces over and place in potato wedges. Baste chicken and potato wedges with juices. Bake another 25 minutes or until chicken and potatoes are brown and tender .

SPANISH RICE WITH CHICKEN TOP

Ingredients: (8 servings)
6 pounds fryer chicken, cut up
4 tablespoons oleo
2 cups regular rice, uncooked
2 16-ounce cans tomatoes, chopped, drained
2 cups boiling water
2 tablespoons minced onion
4 teaspoons parsley flakes
2 tablespoons dried green pepper flakes
1 teaspoon sugar
¼ teaspoon mince garlic
salt and pepper to taste

Instructions:
In Dutch oven over medium heat, cook rice in oleo until golden brown in color. Stir constantly while cooking rice. Stir in tomatoes, water, onions, garlic, sugar, pepper flakes, parsley flakes and ½ teaspoon of salt. Bring to boil, then remove ½ mixture. Arrange chicken pieces in Dutch oven over remaining mixture. Sprinkle lightly with salt and pepper. Pour removed mixture over chicken and cover with aluminum foil. Place cover on Dutch oven and bake at 350 degrees F for 1 hour or until chicken is tender.

CHICKEN BAKED WITH HONEY TOP

Ingredients: (6 servings)
2 young chickens, cut-up
¼ cup butter
1 cup chopped onions
1 teaspoon salt
½ teaspoon pepper
½ teaspoon rosemary
1 tablespoon honey for each piece of chicken
1 cup chicken stock
flour as needed

Instructions:
Sprinkle each pieces of chicken with flour. Melt butter in Dutch oven and sauté chicken on both sides. Remove chicken to paper toweling. Sauté onions until golden brown. Place chicken in oven on onions and sprinkle with salt, pepper, rosemary and drizzle each piece of chicken with honey. Cover and bake at 350 degrees F for about 1 hour. BASTE FREQUENTLY.

OVEN BAKED CHICKEN II TOP
Ingredients: (4 servings)
1/8 teaspoon marjoram
1/8 teaspoon rosemary, crushed
5 cups corn flakes, crushed
2½ pounds cut up broiler-fryer -chicken pieces
½ cup butter or margarine, melted
1/3 cup all-purpose flour
1½ teaspoons salt
1/8 teaspoon thyme

Instructions:
In medium bowl combine butter, flour, salt, thyme, rosemary and marjoram. In shallow dish place cereal. Dip chicken in butter mixture; roll in cereal to coat. Place in Dutch oven and bake at 375 degrees F for about 1 hour or until golden brown.

CHICKEN AND DUMPLINGS II TOP

Ingredients:
1 chicken, cut up
3 small onions, cut in quarters
4 carrots, sliced
2 celery stalks, sliced
1 can Campbell's Chicken Broth
2½ teaspoons salt
2 bay leaves
1/8 teaspoon pepper
¼ teaspoon thyme
3 cups water
2 tablespoons lemon juice
6 tablespoons flour
Dumplings:
1 cup bisquick
1/3 cup milk

Instructions:
Put all ingredients in Dutch oven, except 1½ cups water and flour. Bring to a boil, reduce heat and simmer 35 minutes. Add ½ cup water and 6 tablespoons flour (mix together first). Bring to a boil, then reduce heat and simmer. Make dumplings by mixing the bisquick and milk. Drop on top. Cook uncovered for 10 minutes, then cover and cook 10 more minutes.

SZECHWAN CHICKEN TOP

Ingredients: (6 servings)
6 tablespoons peanut oil
3 small red chili peppers, seeded and broken up
1 cup chopped carrots
8 skinned and boned chicken thighs, cubed
2 bunches green onions, chopped
3 tablespoons chopped garlic
½ cup water
4 tablespoons soy sauce
4 teaspoons vinegar
4 tablespoons cornstarch
4 tablespoons sugar
steamed rice

Instructions:
Add oil to Dutch Oven. When oil begins to smoke, add crushed peppers and carrots. As the carrots become limp, add chicken. When the chicken is about 90 percent cooked, add the onions and garlic. Cook an additional 3 minutes or until the chicken is cooked through. Combine water, soy sauce, vinegar, cornstarch and sugar and stir into the oven until sauce thickens slightly. Note: the recipe called for 6 tablespoons of soy sauce and no water, but we liked a less salty flavor.

PEACHY CHICKEN TOP

Ingredients: (6 servings)
3 pounds chicken, cut up
1 cup whole wheat flour
1 cup white wine
½ cup butter
½ cup water
8 cup sliced peaches
1 cup chopped walnuts

Instructions:
In Dutch oven, melt together wine, butter, and water. Roll chicken in flour; place in oven Bake at 350 degrees for 30 minutes. Add peaches and walnuts. Bake another 30 minutes to finish.

ARROZ CON POLLO (RICE WITH CHICKEN) TOP

Ingredients: (4 servings)
2-3 pounds chicken pieces, drumstricks,
½ cup onion, chopped
1 clove garlic, minced
1 large tomato, chopped
3 cups water
1 cup uncooked rice
1 tablespoon parsley, minced
2 tablespoons salt
½ teaspoon paprika
¼ teaspoon black pepper
1-2 teaspoons hot curry powder (Indian curry)
1 bay leaf

Instructions:
Heat a bit of oil in Dutch oven. Brown chicken for approximately 5 minutes. Throw everything else into the Dutch oven. Bring to boil, then reduce heat and simmer for approximately 45 minutes or until thickest part of the chicken is tender. The rice may not absorb all of the water, but that's OK -- what remains will thicken when it cools a bit.

COQ AU VIN TOP

Ingredients: (6 servings)
3 pound boiler-fryer chicken, cut up and skinned
1 slice bacon, chopped
1 cup chopped onion
½ cup chopped carrot
1 tablespoon all-purpose flour
1 cup dry red wine
1 tablespoon snipped fresh parsley
¼ teaspoon salt
½ teaspoon dried thyme, crushed
1 bay leaf
½ pound (3 cups) fresh small whole mushrooms

Instructions:
Rinse chicken and pat dry. In a Dutch oven, cook bacon, onion and carrot until onion is tender, but not brown. Stir in flour. Stir in wine all at once. Cook and stir until slightly thickened and bubbly. Add chicken parsley, salt, thyme and bay leaf. Cover and simmer for 30 minutes; stir in mushrooms. Cover and simmer for 10 minutes more or until chicken and mushrooms are tender. Transfer chicken and mushrooms to serving platter; pour sauce over chicken.

DUTCH OVEN STEWED CHICKEN TOP

Ingredients: (6 servings)
4 pounds chicken, 6 portions
4 tablespoons oil
1 cup flour
1 teaspoon salt
½ teaspoon pepper
1 jar spaghetti sauce, large
16 ounces tomatoes, stewed
16 ounces egg noodles
1 tablespoon sugar

Instructions:
Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry. Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper). Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces. Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed.
Pour the jar of spaghetti sauce and can of stewed tomatoes over the oven-fried chicken. Add 1 tablespoon sugar. Put lid on oven and add coals on top. Bake over medium heat, for 40 minutes, about 1 hour total cooking time. Cook egg noodles and pour sauce from the oven over them

DUTCH OVEN ORANGE HONEY GINGER CHICKEN TOP

Ingredients:
1 3 to 4 pound whole chicken
1 6-ounce can orange juice concentrate
1 can Fresca or Squirt
1 cup honey
½ teaspoon paprika
½ teaspoon tarragon
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground pepper
2 tablespoon canola oil
¼ cup wild rice
¾ cup long rice
1 cups water
½ pound fresh pea pods
cherry tomatoes for garnish

Instructions:
In a bowl mix orange juice, soda pop, honey, & spices. Reserve 1 cup of mixture. Brush chicken inside and out with the mixture. Tie the legs together and tuck the tail between them to close the chicken. Place the chicken into a heated 12 inch deep Dutch oven. Cook using top and bottom heat for 1½ to 2 hours. Baste with the honey mixture several times while cooking. About 40 minutes before chicken is finished, sauté both rices in hot oil in a 10 inch oven. Stir until toasted. Add 1½ cups water and ½ cup of the reserve mixture. Cover & cook until liquid disappears and rice is soft and flaky. About 15 minutes before chicken is finished, steam pea pods, for 5 minutes over the rice. Serve by placing rice on 12 inch Dutch oven lid. Place chicken on rice bed and garnish with pea pods, and tomatoes sliced in half.

CHICKEN CACCIATORE TOP

Ingredients: (4 servings)
3 pounds chicken legs, skins removed and cut into leg/thigh pieces
1 tablespoon oil
1 large onion
½ cup converted long-grain white rice
1 28-ounce can crushed tomatoes
1 cup water
1 tablespoon minced garlic
1 teaspoon dried rosemary, crumbles
1 teaspoon salt
¼ teaspoon crushed red pepper
2 large green bell peppers, cut into ¼” pieces

Instructions:
Heat oil in Dutch oven. Add chicken and cook on medium-high heat about 7 minutes, turning the chicken occasionally. Remove chicken. Add onions and rice. Stir 3-4 minutes until onions are translucent. Stir in tomatoes, water, garlic, rosemary, salt and crushed pepper. Return chicken to oven. Bring to boil. Scatter bell pepper over chicken, reduce heat, cover and simmer 25 minutes or until chicken and rice are tender.

FESTIVE CHICKEN BAKE TOP

Ingredients:
¼ cup flour
2/3 cup light molasses
1 teaspoon salt
¼ teaspoon pepper
2½ to 3 pound fryer chicken
1 tablespoon prepared mustard
2 tablespoons oil
1 tablespoon cider vinegar
1 8-ounce can sliced pineapple
1 16-ounce can sweet potatoes, drained

Instructions:
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 degrees F for 30 minutes. Top with pineapple, brush with remaining sauce, cook 30 minutes more.

CORNED BEEF AND CABBAGE TOP

Ingredients: (4 servings)
1 medium cabbage
4 slices bacon
1½ to 2 teaspoons crushed red pepper
1/8 teaspoon salt
2½ cups water
1 12-ounce can corned beef, sliced

Instructions:
Wash cabbage, and cut into 4 wedges (do not separate leaves).
Cook bacon in a Dutch oven until crisp; remove and drain bacon. Leave 3 tablespoons of drippings in Dutch oven. Crumble bacon when cool.
Combine cabbage, bacon, red pepper, salt, and water in Dutch oven. Cover and cook over medium heat for 30 minutes. Add corned beef, and cook an additional 10 minutes.
(From The Southern Living Cookbook)

CHUCK WAGON DELIGHT TOP

Ingredients:
2½ to 3 pounds beef brisket
1 12-ounce package macaroni
water (you can add tomato juice or beef stock to water if you like)

Instructions:
Place Dutch oven directly on coals and add a little oil or shorting. Add brisket and brown well on both sides. Add water to almost cover the brisket. Cover oven and place coals on the oven lid and cook until meat is tender, about two hours.
Remove meat from cooking juices and wrap in foil to keep warm. Add macaroni to cooking juices and place oven directly on hot coals. Boil, uncovered until pasta is tender, about 20 minutes.

POT ROAST TOP

Ingredients:
3-4 pounds pot roast
3 cups water
3 teaspoons salt
2 teaspoons pepper
3 teaspoons pickling spices
1 48-ounce can tomato juice
6 medium potatoes
6 large carrots
1 medium onion
3 cloves garlic
3 tablespoons cooking oil
1 cup flour

Instructions:
While the Dutch oven is preheating, peel the potatoes, carrots, and onions and cut them into 2 inch sections and mash the garlic.
In a pan, mix the flour, salt and pepper. Cut excess fat from roast and place roast in the flour mixture. Coat the roast with flour using hands to press flour into meat.
In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the pot roast and brown until it is dark brown and crusty on all sides. Remove the roast to a holding plate.
Pour out excess fat from the oven and add a rack to the bottom. Put the roast on the rack and add 3 cups of water. Replace the lid and place oven on a bed of 12-14 coals. None should be needed for top. Cook ½ hour for each pound of roast.
One-half hour before the roast is done, open the lid and add the vegetables. If more water is needed, add some. Replace the lid and cook the remainder ½ hour. Coals may be added at this time if extra brown potatoes are desired.
Gravy may be made by mixing the left over flour mixture with cold water until it is smooth. Add to the broth slowly until the desired thickness is achieved. The broth must be boiling to do this.

BEEF AND NOODLES TOP

Ingredients:
1 pound ground beef
1 package wide noodles
3 teaspoons salt
3 teaspoons pickling spices
1 48-ounce can tomato juice
1 large onion
3 cloves garlic
3 tablespoons cooking oil

Instructions:
While the Dutch oven is preheating, peel the carrots and onions and cut them into 2 inch sections and mash the garlic.
In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the ground beef and brown. Pour off excess grease. Add the vegetables to the ground beef and mix. Add the dry noodles to the top of the ground beef. Pour in the tomato juice over noodles.
Cover and place over 12 coals. Cook 45 minutes until noodles and onions are tender.

BEEF BURGUNDY TOP

Ingredients:
2 pounds beef round roast
2 cans beef gravy (or packages of instant)
1 clove garlic
¼ teaspoon oregano
3 medium onions, sliced
½ cup burgundy wine (optional)
4 teaspoons butter
½ pint sour cream

Instructions:
Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté 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 minutes Serve over rice.

FRENCH STYLE ROAST BEEF TOP
Ingredients:
3 pounds boneless chuck or rolled rump roast
1 teaspoon salt
1 teaspoon thyme
6 whole cloves
5 peppercorns
1 bay leaf
1 large garlic clove
4 cups water
4 medium carrots cut into quarters
2 medium onions, quartered
2 medium turnips cut into quarters
2 medium stalks celery, cut into 1” pieces

Instructions:
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 2½ hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 minutes
Remove beef and vegetables. Cut beef into ¼” slices. Strain broth and serve with beef and vegetables.

BEEF GOULASH TOP

Ingredients:
3 pounds beef, cubed
1 teaspoon salt
2 tablespoons cooking oil
1 can cream of mushroom soup

Instructions:
Brown the beef in cooking oil. Add salt and soup. Cover and simmer about 1 hour.

SPAGHETTI AND MEATBALLS TOP

Ingredients:
For Spaghetti:
1 large onion
1 clove garlic, crushed
1 teaspoon sugar
1 teaspoon oregano leaves
¾ teaspoon salt
¾ teaspoon basil leaves
½ teaspoon marjoram leaves
1 8-ounce can tomato sauce
4 cups hot cooked spaghetti
1 16-ounce can whole tomatoes

For Meatballs:
1 pound ground beef
½ cup dry bread crumbs
¼ cup milk
¾ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion, diced (¼ cup)
1 egg

Instructions:
Meatballs: Mix all ingredients, shape into 1½ inch meatballs. Place in Dutch oven and bake at 400 until done and light brown, 20 to 25 minutes
Prepare spaghetti according to package instructions.
Mix all ingredients except meatballs, break up tomatoes. Heat to boiling, reduce heat. Cover and simmer, stirring occasionally, 30 minutes Stir meatballs onto mixture.
Cover and simmer, stirring occasionally, 30 minutes longer. Serve over spaghetti and if desired, with grated parmesan cheese.

POOR MAN’S STEAK TOP

Ingredients:
2 pounds ground beef
1 1/3 cups milk
2 teaspoons salt
margarine or butter
¼ teaspoon pepper
2 cans cream of mushroom soup
2 cups cracker crumbs
1 cup water

Instructions:
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 cup of water and pour over meat placed in Dutch oven. Bake at 350 degrees F for 1½ hours.

HUNGARIAN GOULASH TOP

Ingredients:
2 pounds beef tips, cut into 2” cubes
2 teaspoons paprika
1 small onion
1½ teaspoons salt
3 teaspoons cooking oil
¼ teaspoon pepper
1 can whole tomatoes
1 cup sour cream
4 ounces whole mushrooms
2 tablespoons flour

Instructions:
Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1½ hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.

ROUND STEAK HAWAIIAN TOP

Ingredients:
¼ cup cooking oil
1 can sliced water chestnuts, drained
1½ pounds round steak
1 jar home-style beef gravy
1 bell pepper, cut into stripes
chow mien noodles
1 pound mushrooms, sliced
½ teaspoon salt

Instructions:
Cut steak into ¼” 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 1½ to 2 hours, stirring occasionally. Serve over rice and sprinkle with chow mien noodles.

SWISS STEAK TOP

Ingredients:
3 pounds round steak
3 stalks celery, peeled, chopped fine
3 tablespoons butter
½ cup catsup
1 teaspoon salt
1 tablespoon chopped parsley
1 large onion, diced

Instructions:
Brown steak in butter. Add celery, catsup, parsley, and onion. Cover and simmer 2 to 2½ hours. ½ cup water may be needed if mixture thickens too much.

STEAK AND MUSHROOMS TOP

Ingredients:
1 round steak
1 pound mushrooms sliced
½ teaspoon salt
2 cups onions, diced
½ teaspoon pepper
¼ pound butter
1 8-ounce can tomato sauce
flour
1 tablespoon Worcestershire sauce

Instructions:
Cut meat into strips and coat with flour. Sauté in melted butter for 5 minutes. Add onion and mushrooms, cook another 5 minutes or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1½ hours.
Serve over rice.

ANN’S BRISKET TOP

Ingredients:
3-4 pound beef brisket
seasoned tenderizer
2-3 tablespoons flour
salt and pepper

Instructions:
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in Dutch oven, cover and cook 250 degrees F 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 brisket before serving.

ONION SWISS STEAK TOP

Ingredients:
3 pounds round steak, ¾” thick
2 packages onion soup mix
1½ teaspoons salt
2 10-ounce cans tomatoes
¼ teaspoon pepper

Instructions:
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 TOP

Ingredients:
3-4 pounds rump roast or pot roast
3 medium potatoes, pared and halved
3 medium carrots, cut into 2” pieces
2 medium onions, halved
1 teaspoon salt
¼ teaspoon pepper
½ cup water or beef broth

Instructions:
Brown roast in Dutch 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 degrees F for 3-5 hours depending upon size of roast and degree of doneness desired.
Remove meat and vegetables carefully and place on serving platter.

FLANK STEAK TERIYAKI TOP
Ingredients:
6 flank steaks
6 pineapple slices
1 tablespoon salad oil
½ cup soy sauce
¼ cup sugar
2 tablespoons sherry (optional)
1 teaspoon ginger
1 clove garlic, crushed
½ teaspoon MSG (optional)

Instructions:
To form marinade, combine all except steaks and pineapple. Mix well and pour over steaks. Let marinate 1 to 1½ hours. Fry steaks in very hot Dutch oven brushing once with marinade. Add pineapple during last few minutes, brush with marinade and cover. Cook 3-5 minutes. Serve over rice.

CORNED BEEF BRISKET WITH DIJON GLAZE TOP

Ingredients:
3 pounds corned beef brisket
4 cups water
¼ cup vinegar
¼ cup Worcestershire Sauce
2 bay leaves
8 whole cloves
3 cloves garlic, crushed
½ cup Dijon mustard
½ cup orange marmalade
2 tablespoons horseradish
2 tablespoons Worcestershire sauce

Instructions:
Place brisket in Dutch oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce heat and simmer 2½ 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 ½ cup glaze. Bake at 350 degrees F for 20 minutes. Serve with remaining glaze.

MESS TOP

Ingredients:
1½ pounds ground beef
1 16-ounce can French style green beans
1 can tomato soup
1 small onion, chopped
1 can mushrooms

Instructions:
In Dutch oven, brown ground beef and onion until onion is clear. Drain and add other ingredients. Heat about 30 minutes and season to taste. Serve plain or on top of noodles or spaghetti.

CAPTAIN MUTTS LOST RECIPE MEATLOAF TOP

Ingredients: (6 servings)
2 pounds ground beef
3 onions, chopped
3 potatoes, with skin, ½” cube
2 carrots, grated (with saw?)
1 cup potato chips
2 large marshmallows
2/3 cup catsup
2 ounces Tabasco

Instructions:
Mash ingredients together. Place in Dutch oven. Put the lid on, and place over small pile of hot coals (4-5) and cover lid with additional coals (4-5). Cook for approximately 30 minutes.
Actual recipe from a Current River Canoe Trip.

DUTCH OVEN DELIGHT TOP

Ingredients: (8 servings to 10)
2 ounces lean ground round
3 tablespoons cooking oil
8 ounces elbow macaroni
1 large onion, chopped
¼ cup finely chopped bell pepper
¼ cup finely chopped celery
¼ cup finely chopped green onion
1 16-ounce can stewed tomatoes
1 16-ounce can tomato sauce with tomato bits
2 cups water
2 tablespoons Worcestershire sauce
8 dashes Tabasco sauce
1 teaspoon seasoned salt
½ teaspoon seasoned pepper
½ teaspoon celery salt
2 16-ounce can kidney beans

Instructions:
In large Dutch oven brown meat in cooking oil. Drain and retain liquid. Return 3 tablespoons of liquid to pot and sauté , onion, bell pepper, celery, and green onion for about 5 minutes, stirring constantly. Return meat to pot, add tomato sauce, macaroni, stewed tomatoes, and water. Mix together. Add the remainder of the ingredients, except for the kidney beans, and mix thoroughly. Cover and simmer for 25 minutes, stirring frequently to prevent sticking. If ingredients appear a bit dry during the cooking, more water may be added. Add kidney beans and simmer for an additional 10 minutes.

BARBECUED BRISKET OF BEEF TOP

Ingredients:
3 cups apple cider
¼ cups honey
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons brown sugar, packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sprigs fresh thyme
1 brisket of beef (2½ pounds)
1 cup white wine (optional)

Instructions:
Combine, white wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven. Add brisket. Cover tightly and place in oven. Heat oven to 350 degrees F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon.
Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.

POTLUCK SURPRISE TOP

Ingredients:
1½ pounds lean ground beef
1½ cups elbow macaroni; uncooked
½ cup onion; chopped
1 teaspoon Italian seasoning
1 small eggplant, cut into ½ inch cubes
¼ cup Pimento; Chopped
1½ teaspoons salt
¼ teaspoon pepper
1 cup dairy sour cream
2 cups cheddar cheese; shredded

Instructions:
Heat Dutch oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.

HAMBURGER STROGANOFF TOP

Ingredients: (8 servings)
2 pounds ground beef
2 can cream of chicken soup
1 can milk
1 cup sour cream

Instructions:
Brown ground beef in Dutch oven. Drain fat. Add soup, milk and sour cream. Mix well. Simmer about 20 minutes. Serve over hot rice or tortilla chips.

SPAGHETTI BAKE TOP

Ingredients: (8 servings)
2 pounds ground beef
½ cup chopped onion
¼ teaspoon garlic powder
32 oz spaghetti sauce
8 ounces spaghetti, broken into 2” pieces and cooked
8 oounces mozzarella cheese, shredded
½ cup parmesan cheese, grated

Instructions:
In Dutch oven, cook ground beef and onion until golden brown. Drain fat. Add in sauce and garlic powder. Bring mixture to boil and simmer for 15 minutes. Remove ½ of mixture. Add cooked spaghetti to oven and mix well. Sprinkle with mozzarella cheese. Top with remaining mixture and sprinkle on parmesan cheese. Bake at 350 degrees F for 30 minutes.

BEEF BRISKET TOP

Ingredients: (8 servings)
6 pounds beef brisket
2 teaspoons garlic powder
1 teaspoons pepper
1 tablespoon celery seed
1 10¾-ounce can cream of mushroom soup
1 large onion
paprika to taste

Instructions:
Place brisket on a large piece of heavy duty aluminum foil. Season to taste using pepper, garlic powder and celery seed. Spread soup over brisket and top with onion slices. Wrap brisket tightly in foil and refrigerate overnight. To bake, let stand at room temperature for 1 hour. Place wrapped brisket into Dutch over on a raised wire rack. Bake at 325 degrees F for 2½ hours. Uncover brisket and sprinkle with paprika. Return uncovered brisket to oven and bake another ½ hour. Slice thinly across the grain to serve.

ALL AMERICAN POT ROAST TOP

Ingredients: (8 servings)
1 large onion
1 bag of carrots
1 rib of celery
1 tablespoon vegetable oil
3½ pounds chuck roast
½ teaspoon thyme, dried
1 bay leaf
2 tablespoons flour
salt and pepper to taste

Instructions:
Cut onion, carrot and celery in 2" chunks. Heat oil in a Dutch oven . Brown roast on all sides, about 15 minutes. Remove meat from oven. Add vegetables to oven and cook until golden, about 10 minutes.
Return meat to pot and add 1 cup of water, 2 teaspoons salt, ½ teaspoon pepper, thyme and bay leaf. Bring to a boil and then reduce heat and simmer, covered, for about 2½ hours.
Turn meat occasionally. Remove meat to a platter. Cover loosely with foil to keep warm.
Discard all the vegetables and the bay leaf. Skim fat from pan juices. Gradually add ½ cup water into the flour. Add the flour mixture to the pan and cook, stirring, until the gravy comes to a boil and thickens.

SLOPPY JOES TOP

Ingredients:
1 pound ground beef (very lean)
½ cup chopped onion OR 2 tablespoons dry onions (just as good & much easier)
1/8 teaspoon pepper
1 tablespoon flour
1 cup water
2 teaspoons Worcestershire sauce
¾ cup ketchup

Instructions:
In Dutch oven, put in meat and next 3 ingredients. Cook until meat loses red color, stirring occasionally. Drain off any fat. Stir in water, Worcestershire sauce, and ketchup. Cook uncovered for about 20 minutes.

ITALIAN BEEF TOP

Ingredients: (serves 12)
1 5-pound chuck roast
1½ tablespoons salt
1½ cup water
1½ tablespoons dried oregano
6 cloves garlic, crushed
1½ teaspoon crushed dried red pepper (opt.)
2 bay leaves
½ teaspoon garlic powder
2 tablespoons dried basil

Instructions:
Place roast in Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to boil. Cover, reduce heat and simmer for 3 hours or until tender. Let cool. Cover and chill.
Remove roast from broth. Cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves.

CHIP 'N' CHILI CASSEROLE TOP

Ingredients: (6 servings)
1 pound ground beef
1 cup corn chips
1 cup American cheese, grated
1 can chili with beans
1 teaspoon minced onions

Instructions:
Brown ground beef in Dutch oven. Drain fat. Add chili and simmer 5 minutes. Remove mixture.
Place ½ mixture in bottom of Dutch oven. Add ½ corn chips then ½ of cheese. Repeat layers. Cover and bake at 350 degrees F for 20 minutes.

MEAT PIE TOP

Ingredients: (8 servings)
6 slices bacon, cut up
½ pound lean ground beef
1 pound ground pork
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
2 teaspoon ground-rubbed sage
¼ teaspoon salt
¼ teaspoon pepper
1¼ cups water
2 tablespoons cornstarch
pastry for double crust pie

Instructions:
In a Dutch oven , brown the bacon pieces. Remove bacon from oven and then brown the ground pork and ground beef. Drain off fat. Return bacon pieces to the meat mixture. Stir in celery, onion, garlic, sage, salt, and pepper. Stir in 1 cup of the water; bring meat-vegetable mixture to boiling. Reduce heat and simmer (covered) for 10-15 minutes or until onion is tender, stirring frequently. Combine cornstarch and the remaining ¼ cup water. Add to hot meat-vegetable mixture, cooking and stirring until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat; cool slightly. Fill pastry shell with meat-vegetable mixture. Cut slits in top pastry and carefully place on top. Seal and flute pastry edges. Bake meat pie in a 400 degree F oven about 25 minutes or until golden brown. Let stand for 15 minutes before serving.

EASY BEEF & SALSA BURRITOS TOP

Ingredients: (makes 8 burritos)
1 pound lean ground beef
1 tablespoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
1 10-ounce package frozen chopped spinach, defrosted, well drained
1 cup prepared chunky salsa
¾ cup shredded Co_Jack cheese
8 medium flour tortillas, warmed

Instructions:
In Dutch oven, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon ½ cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

DRAGON HOT DISH TOP

Ingredients: (6 servings)
1 pound ground beef
1 can mixed vegetables
2 cans cream of mushroom soup
1 small onion , chopped fine
1¼ cups milk
1 cup water
salt and pepper to taste
1 cup rice, uncooked
16 ounces Chow Mein Noodles

Instructions:
Brown hamburger and onion in a frying pan, season with salt and pepper. Drain the grease and add undrained, canned vegetables, rice, and 1 cup water. Bring to a boil, cover and simmer for 10 minutes. Add 1 can of Cream of Mushroom soup and 1¼ cup of milk. If hot dish seems dry add the other can of soup. Cook until slightly thickened. Serve over chow mien noodles.

SZECHWAN BEEF TOP

Ingredients: (4 servings)
½ pound lean beef
2 cups salad oil
½ cup water
1 teaspoon chili pepper powder
2 tablespoons soy sauce
1 tablespoon minced garlic
2 tablespoons can cornstarch
1 tablespoon vinegar
1½ teaspoons sugar
few drops sesame oil
dash of pepper
¼ cup slivered green onions
1 pound Chinese cabbage

Instructions:
Thinly slice beef. Combine water, 1 tablespoon of the soy sauce, cornstarch, ½ teaspoon of the sugar, and the pepper; add beef and marinate for at least 20 minutes or in refrigerator overnight. Cut cabbage in 1-inch pieces; blanch. Drain and place on serving platter. In a Dutch oven, heat the salad oil. Add 1 tablespoon of the hot oil to the chili pepper powder; return to Dutch oven. Deep-fry beef for 1 minute; drain oil. Add garlic, the remaining 1 tablespoon soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef. Add green onions and stir-fry a few more seconds; place on cabbage.

TIN PLATE SPECIAL TOP

Ingredients: (8 servings)
1 pound pinto beans, dry
6 pounds beef rump roast
1 tablespoon lard or shortening
1 cup green or banana pepper, strips
1 sliced medium onion
2 cups tomato juice
8 ounces tomato sauce, can
½ cup water
2 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon thyme

Instructions:
Wash beans, cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour. Drain water and discard. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake at 350 degrees F for 2½ - 3 hours or until beans are tender and meat is done.

SLUM GULLION TOP

Ingredients: (8 servings)
3 pounds ground beef
½ pound bacon, diced
4 medium onions, chopped
10 medium potatoes, diced
2 8-ounce cans tomato puree
1 pound cheddar cheese, cubed
1 tablespoon salt

Instructions:
Bring the potatoes and salt to boiling in 3 cups water. Cook until done, about 20 minutes. Dice the bacon into ½" squares and fry to a crisp in another pot. When the bacon is done drain off the grease and add chopped onions. Add crumbled ground meat a little at a time, stirring constantly until it browns. Next add the tomato puree and the cheese, cut into ½ inch cubes. Keep over low fire and stir frequently until cheese is melted. Drain water off potatoes and add to the meat mix. Season to taste.

SPANISH RICE AND BEEF CASSEROLE TOP

Ingredients: (4 servings)
1 pound boneless beef sirloin steak, cut ¾-inch thick
2 teaspoons chili powder
1½ tablespoons olive oil
¾ teaspoon salt
½ cup chopped green bell pepper
1/8 teaspoon pepper
1/3 cup chopped onion
1 14½-ounce can Mexican-style diced tomatoes, undrained.
1 clove garlic, crushed
1 cup water
¾ cup uncooked regular long grain rice.
¾ cup frozen peas, defrosted

Instructions:
Heat oven to 350 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into ¼-inch thick strips. In Dutch oven, heat oil over medium-high heat until hot. Add beef, bell pepper, onion and garlic (half at a time) and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Stir in rice, chili powder, salt and pepper. Add tomatoes and water. Bake in 350 degrees F oven, tightly covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven; stir in peas.

EASY BEEF STEW TOP

Ingredients:
2 pounds stew meat
3 large onions
3 lagre potatoes
2 cups corn corn
2 cups carrotscarrots
1 cup peas
½ cup cauliflower
2 beef bouillon cubes
½ cup mushrooms
seasonings
cornstarch
water
Kitchen Bouquet

Instructions:
Cut meat into pieces of eating size, cut onion into quarters, cut vegetables and potatoes into desired size for eating. Put ¼ inch of oil in Dutch oven and place on coals. When oil is hot, add meat and onions. Cook until meat is browned. Remove pot from fire and drain off excess oil. Add all vegetables, potatoes, and mushrooms. Add seasoning to taste. Add bouillon cubes. Add enough warm water to cover vegetables. Cover and place oven on coals. Put 10 coals on top. Cook until vegetables are tender. When vegetables are tender, add corn starch to thicken water mixture. Add some Kitchen Bouquet to create browner gravy.

VEGETABLE BEEF STEW TOP

Ingredients: (8 servings-10 people)
2 pounds beef, bite sized cubes (round, 7 bone, blade, or chuck)
2 medium onions, chopped or minced (may use dehydrated)
2 tablespoons cooking oil
2 pounds potatoes, bite sized cubes
2 28-ounce can tomatoes
2 11 to15-ounce cans corn
1 pound carrots, diced
1 teaspoon parsley flakes
1 teaspoon salt
½ teaspoon pepper
heavy duty aluminum foil
water as required

Instructions:
Line 6 quart Dutch oven with foil. Triple fold sheets if necessary. Brown beef and onions using the cooking oil and drain well. Add potatoes, tomatoes, corn, carrots, parsley, salt and pepper. Be sure to use all liquid in the cans. Add enough water to cover the vegetables. Cover with lid and simmer until potatoes can be broken with a fork and meat is tender, generally about 45 minutes. Stir occasionally. Season to taste.

CAMP STEW TOP

Ingredients: (8 servings)
2 pounds hamburger
1 can stewed tomatoes
1 can corn
8 ounces elbow macaroni
½ cup chopped onions
1 cup water
¼ pound longhorn cheddar cheese

Instructions:
Brown beef in Dutch oven, kettle, or skillet. Drain. Stir in tomatoes, corn, macaroni, and water. Cook until done. Just before serving add cheese.

HAM CHOWDER TOP

Ingredients: (6 servings)
1½ tablespoons butter
1 large white onion, chopped
2 cloves garlic, minced
1½ cups water
2 tablespoons dry sherry
½ cup water
½ pound lean bacon
6 stalks celery sliced diagonally
3 cups cubed new potatoes w/skin
1½ cups milk, cream or yogurt
4 tablespoons flour

Instructions:
In Dutch oven, sauté bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1½ cups water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste.

STEW TOP

Ingredients:
2 pounds stew meat
2 teaspoons salt
dash of pepper
2 teaspoons pickling spices
1 48-ounce can tomato juice
6 medium potatoes
6 large carrots
1 large onion
3 tablespoons cooking oil
2 cups flour

Instructions:
While the Dutch oven is preheating, peel the potatoes, carrots, and onions and cut them into 2 inch sections. Cube the meat into bite sized pieces. In a plastic bag, mix the flour, salt and pepper. Add a few pieces of meat at a time into the bag and shake until meat is coated. Remove meat to a holding plate and continue to preparing meat until all meat cubes have been coated. In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the meat and brown until it is dark brown and crusty on all sides. Pour in the tomato juice and pickling spices and cover the oven. Place oven on 12 coals. Let cook for 1½ hours. Remove the lid, add vegetables and replace the lid. Cook for 20 minutes longer or until vegetables are tender.

ELLEN’S BEEF STEW TOP

Ingredients:
1¾ pounds chuck; or round, cubed
1/3 cup flour
¼ teaspoon pepper
½ teaspoon salt
3 teaspoons oil
½ onion; chopped
1 clove garlic; minced
2¾ cups boiling water
28 ounces tomatoes; canned
½ teaspoon salt
½ teaspoon Worcestershire
1 pinch basil
1 pinch dill
1 pinch thyme
4 medium potatoes; quartered
2 onions; quartered
1 pound carrots; 2 inch pieces
1 cup peas

Instructions:
Combine flour, pepper, and salt in bag. Add meat and shake until coated. Heat oil in Dutch oven. Brown meat on all sides. Add onion, garlic, water, tomatoes, salt, and Worcestershire. Cover, reduce heat to low and simmer 2 hours, until meat begins to get tender. Add potatoes, onions, and carrots. Cook 30-45 minutes, until vegetables are done. Add peas. Cook until heated.

GERMAN SAUSAGE CHOWDER TOP

Ingredients: (6 servings)
1 pound cooked bratwurst or knackwurst cut in ¼’’ pieces (Polish sausage works good too)
2 medium potatoes, peeled & coarsely chopped
1 medium onion, chopped
1 small head cabbage, shredded
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded aged Swiss cheese (no substitutions)
snipped parsley (if desired)

Instructions:
In Dutch oven, combine sausage, potatoes, onion, ½ teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender. Stir in 2½ cups of the milk. Stir remaining ½ cup milk into flour; stir into soup. Cook and stir until thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese until melted. Garnish with parsley.

IRISH LAMB STEW TOP

Ingredients:
1 large onion, sliced
2 tablespoons olive oil
1½ pounds lamb stew meat (cubed)
4 tablespoon flour
1 teaspoon salt
¼ teaspoon pepper
1 cup dry sherry
1½ cups water
2 beef bouillon cubes
1 teaspoon dried dill weed
3 large potatoes, pared and thickly sliced
3 large carrots, cut in chunks
½ pound peas

Instructions:
In Dutch oven, sauté the sliced onion in the heated oil until translucent, but not brown. Add the cubed meat, sprinkle with flour, salt and pepper, and cook for 5 minutes, stirring all the time. The meat should simply turn gray, not brown. Add water, sherry, bouillon cubes and dill, cooking and stirring until slightly thickened, but not lumpy. Cover and simmer for 1 hour. Add the potatoes and carrots, cover and simmer for another 20 minutes. Add peas and cook for 15 minutes more.

RANCHER'S CHOWDER TOP
Ingredients:
3 slices bacon, chopped
1 medium onion, chopped
1 pound ground beef
3-4 teaspoons instant beef bouillon
3½ cups water
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
1 can red kidney beans, drained (about 9 ounces)
3½ cups hot cooked rice

Instructions:
Cook the bacon until crisp in Dutch oven. Remove bacon and drain on paper towels. Add onion to the drippings and sauté until soft. Add beef; cook until browned. Stir in tomatoes, beef bouillon, water, salt, pepper, chili powder and kidney beans. Simmer about 20 minutes; stirring occasionally. Put ½ cup rice into a bowl and pour chowder on top, sprinkle with reserved crumbled bacon.

BEEF STEW WITH HOMEMADE DUMPLINGS TOP

Ingredients: (4 servings)
1 pound beef chuck steak, cut into 1-inch cubes
½ pound carrots
¼ cup flour
1 large onion
1 teaspoon thyme leaves
3 medium potatoes
½ teaspoon each salt and pepper
2 stalks celery
2 tablespoons vegetable oil
2 cups biscuit mix
fresh parsley
dumplings
1 bay leaf
2/3 cup milk
3 cups beef broth
¼ cup red wine

Instructions:
Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a Dutch oven, sauté beef in oil over med-high heat to brown. Add bay leaf, broth and wine. Bring liquid to a boil. Reduce heat to low; cover and simmer 1 hour. Stir occasionally. Cut carrots, onion, potatoes, and celery into 1-inch chunks. Add vegetables to stew. Bring to a boil. Reduce heat to low; cover and simmer 40 min. Mix dumplings and drop batter by spoonfuls onto boiling stew. Cook dumplings uncovered 10 min. Cover stew and cook dumplings 10 minutes longer. To serve, sprinkle with chopped parsley if desired.

POLISH STEW TOP

Ingredients: (8 servings)
1 pound Polish sausage, cut ½"
1½ pounds beef, cubed
3 tablespoons oil
2 onions, sliced
2 cups mushrooms, sliced
1 pound sauerkraut, canned
1 cup white wine
1 8-ounce tomato sauce
2 teaspoons soy sauce
1 teaspoon caraway seeds
¼ teaspoon vegetable seasoning

Instructions:
Sauté sausage 15 minutes in a Dutch oven. Remove sausage. Add oil to sausage drippings and brown beef in oil, about 10 minutes and remove from Dutch oven. Sauté onions and add to sausage. Sauté mushrooms with sauerkraut and wine. Add sausage, beef, and onion mixture to oven. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Cover and bake at 375 degrees F for 2 to 2½ hours. Stir casserole every 30 minutes.

CHUCKWAGON STEW TOP

Ingredients: (6 servings)
2½ pounds beef, cubed
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon chili powder
2 teaspoon salt
3 tablespoon lard
3 sliced onions
2 cloves garlic, minced
28 ounces canned tomatoes
3 tablespoons chili powder
1 tablespoon cinnamon
1 teaspoon ground cloves
½ teaspoon red pepper, dried
2 cups potatoes, chopped
2 cups carrots, chopped

Instructions:
Coat beef in a mixture of flour, paprika,1 teaspoon chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hours Add potatoes and carrots and cook until vegetables are done, about 45 minutes.

SAUSAGE AND POTATO STEW TOP

Ingredients:
12 ounces hot or sweet Italian sausage, cut into ½” pieces
2 cups water
1 tablespoon plus 1 teaspoon all purpose flour
1 large green bell pepper, cored and cut into bite sized pieces
2 large all-purpose potatoes, peeled and cut into bite sized pieces
1 large onion, cut into thin wedges
1 teaspoon minced garlic
½ teaspoon salt
1/s teaspoon dried thyme

Instructions:
In a Dutch oven, bring sausage and ¼ cup water to boil. Reduce heat, cover, and cook 5 minutes until sausage firms up. Uncover and cook until water evaporates. Reduce heat to low. Sprinkle flower into drippings and stir 1 minute. Stir in remaining water and bring to boil. Add remaining ingredients, reduce heat, cover and simmer 15-20 minutes , stirring occasionally, until potatoes are barely tender. Uncover and cook 8-10 minutes more until potatoes are tender and sauce thickens.

SEASONING YOUR DUTCH OVEN

The trick to a good dutch oven is proper seasoning prior to use. Old Ironware was coated with varnish or laquer to prevent rusting. "Seasoning" was a term which referred to scrubbing or burning off the coating. Modern day ovens still need a good washing in hot sudsy water and then completly dried. This is the only time you should ever wash your dutch oven in water. Next, heat your oven and boil greese in it. Use a clean rag to completly coat the inside, outside, top and bottom of your oven. When the greese starts to smoke, remove the oven from the heat and wipe it out. Leave a little grease as a protective coating.

HEATING

Although a dutch oven can be hung over an open fire it can also be buried in a pit of coals. For hole in the ground cooking, dig a pit larger and deeper than the dutch oven. Line it with small stones or you could even use aluminum foil to reflect the heat. Build your fire in the hole and burn down your charcoal till there are only hot coals. Remove some of the coals to later be placed on top. Put your oven in the hole and cover with dirt about 4- 6 inches thick. Add your remaining coals on top of the dirt to speed up your cooking time. Most dishes will require 4-6 hours of cooking in this method but remember, higher altitudes will require more cooking time.

Ralph Webb, a Western outdoorsman, used this method to cook several Thanksgiving turkeys one year. He cleaned out the inside of the uncooked bird and basted it inside and out with barqeque sauce. Several hours later the meat was falling off the bird and was the highlight of the feast.

Dutch ovens are most generally used for cooking on the ground. Build a wood fire or use charcoal coals. Ususally you will not need more than ten to twelve briquets under the oven and fifteen or less on the lid. Make sure you distribute them evenly. You can regulate the heat by spreading them further apart, removing coals or mixing ashes with the coals.

DUTCH OVEN ACCESSORIES

You will need a thick hooked stick to remove the heavy lid with or there are commercially made lid removers you can purchase that are an iron rod about 2 feet long with a hook on one end and a handle on the other.

A small shovel can also be a good tool for digging pits or to aid in moving hot coals around.

DAMAGING TIPS

Follow a few tips and your dutch oven should last many generations.

- Do not use strong detergents or scour with a cleaning pad. This will ruin your seasoning process.

- Do not pour cold water into your hot oven. You will run the risk of cracking it.

COOKING SECRETS

A slow cooking dutch oven will give you a temperature of about 300 degrees. Moderate ovens are 350 degrees and a hot oven is 400 - 450 degrees farenhiet. To help determine your heat, add a pinch of flour to the inside of your hot dutch oven. In 5 minutes your flour will turn light brown for a slow oven temperature. Golden brown for a moderate oven and dark brown will determine that your oven is considered a hot temperature.