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:
-
Substitute browned corned
beef hash or diced ham for the
browned sausage. Add raw or
sautéed onions or
mushrooms and/or chopped,
cooked potatoes.
-
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.
-
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.
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