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