BEEF



BEEF

Adirondack Beans

1/2 lb. hamburger

1/4 lb. bacon cut into small pieces

1/2 cup chopped onion

1/2 cup brown sugar

1/2 cup catsup

1/4 cup molasses

1 tsp mustard

1 can pork and beans

1 can chili beans (drain and discard excess liquid)

1 can kidney beans ( drain and discard excess liquid)

Utensils: Dutch oven, mixing spoons, knife, can opener

Fry hamburger, onion, and bacon together in bottom of Dutch oven. When meat is brown, drain off excess grease. Add all remaining ingredients, cover, and place hot coals under and on top of the oven. Bake for one to one and one half hours, stirring occasionally.

Ann's Brisket

3-4 lb beef brisket

Seasoned tenderizer

2-3 tbs flour

Salt and pepper

Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in

Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a thin gravy. Pour gravy over brisket before serving.

Australian Beef 'N' Beer

1 lb. Chuck steak or similar (diced)

1 packet of French Onion Soup mix

1 tablespoon brown sugar

Pinch of dry mustard

1 can beer (our cans are 375 ml or about 12 oz)

Combine ingredients in the oven and cook slowly for 3 - 4 hours. Note there is no alcohol left after the cooking, and you can use low alcohol beer if you like. Bruce Ward, Australian Scouter

Authentic Beef Enchiladas

3 garlic cloves, minced

3 tbsp chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tsp sugar

Salt

1-1.25 lbs blade or chuck steaks, trimmed

1 tbsp vegetable oil

1 15 oz can tomato sauce

½ cup water

2 cups shred Monterey Jack or mild cheddar

¼ cup chopped cilantro

¼ cup canned japapenos, chopped fine

12 (6-inch) corn tortillas, white or yellow

1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a small bowl. Pat the meat dry and sprinkle with salt. Heat oil in a dutch oven (or I used just a deep saucepan) over med high heat. Cook meat until browned on both sides. Transfer the meat to a plate. Add chopped onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic mixture and cook till fragrent, about 1 minute. Add tomato sauce and water, bring to a boil. Return meat and juices to the pot, cover, reduce heat to low, and gently simmer till meat is tender and can br broken apart with a wooden spoon or fork, about 1½ hours.

2. Adjust oven rack t the middle position and heat oven to 350. Strain the beef mixture over a medium bowl, breaking meat into small pieces, reserve the sauce. Transfer meat to a bowl and mix with the cilantro, jalapenos, and 1 cup of cheese.

3. Spread ¾ cup of sauce in the bottom of a 9x13 baking dish. Microwave tortillas 6 at a time until soft, 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly, and set in baking dish seam side down. Repeat with remaining tortillas and beef, you may have to fit a few down sides of the pan. Pour the remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese over, wrap with foil, and baked until heated through, 20 to 25 minutes. Remove foil and continue baking till cheese browns slightly, 5 minutes. Serve with yellow rice, refried beans, and sour cream!

Basic Hamburger, Beans & Biscuits

2 lb lean Hamburger or Turkey Hamburger

2 2 lb cans of Pork & Beans

1 jar Hickory Smoked BBQ sauce

1 jar Mesquite BBQ sauce

1 jar Regular BBQ sauce

1 cup shredded Cheese

Ketchup

Mustard

Onions

Your favorite Rollout Biscuit Mix

Brown and drain the Hamburger. Add both cans of Pork & Beans. Fix well. Add as much or as little of 3 BBQ sauces to mix. Again, mix well. Add Ketchup and Mustard to taste. Once all is mixed, add a handful of chopped onions (the finer the better). Let simmer on low heat for 15 minutes. Make your Rollout Biscuits. Cut out in circles. Cut circles in half giving two half circles. Stir the Beans & Hamburger. Arrange biscuit halves on top of simmering beans. Stand biscuit halves on end so that round halves are up. Cover the complete top of the beans and hamburger mix with biscuit halves. Add all shredded cheese on top of biscuits. Bake for 30 minutes at 400 degrees. It's done when the biscuits are done.

Beef Burgundy

2 lb beef round roast

2 cans beef gravy (or pkgs of instant)

1 clove of Garlic

1/4 tsp oregano

3 medium onions, sliced

1/2 c burgundy wine

4 tbs butter

1/2 pt sour cream

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 min. Serve over rice.

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 Pot Roast

3-4 lb rump roast or pot roast

3 medium potatoes, pared and halved

3 medium carrots, cut into 2" pieces

2 medium onions, halved

1 tsp salt

1/4 tsp pepper

1/2 c water or beef broth

Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat and vegetables carefully and place on serving platter.

Chili Rellano Casserole

2 large cans whole green chilies

1 lb cheddar cheese

1 lb Monterey Jack Cheese

1 can (13 oz) evaporated milk

3 tbs flour

4 eggs, separated

Salt & Pepper

Place 1/2 of chilies in bottom of greased casserole dish, cover with all of

cheddar cheese. Top with rest of chilies. 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.

Corned Beef & Cabbage

2 lb well trimmed corned beef

1 small onion, quartered

Boneless brisket or round

1 clove garlic, crushed

1 small head green cabbage, cut into 6 wedges

6 medium carrots cut into quarters

Pour enough cold water on corned beef in Dutch oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carats, heat to boiling. Reduce heat and simmer uncovered 15 min.

Corned Beef with Dijon Glaze

3 lb corned beef brisket

4 c water

1/4 c vinegar

1/4 c Worcestershire Sauce

2 bay leaves

8 whole cloves

3 cloves garlic, crushed

1/2 c Dijon mustard

1/2 c orange marmalade

2 tbs horseradish

2 tbs Worcestershire Sauce

Place brisket in Dutch oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce heat and simmer 2-1/2 to 3 hours or until tender. In a small saucepan, combine Dijon mustard, marmalade, horseradish, and Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Return to oven and spread with 1/2 c glaze. Bake at 350 for 20 min. Serve with remaining glaze.

Dutch Oven Pot Roast

1 tbsp. cooking oil

1 (3 lb.) beef chuck pot roast

½ tsp. dried thyme, crushed

1 clove garlic, minced

½ tsp. pepper

¼ tsp. salt

1 c. water

Heat oil over medium heat in an oven-going Dutch oven. Add roast; brown on both sides. Sprinkle roast with thyme, garlic, 1/2 teaspoon pepper, 1/4 teaspoon salt. Add water. Roast, covered, in a 325 degree F. oven 2 hours. (For a browner roast, uncover meat the last 10 minutes.) Remove meat to platter; cover to keep warm.

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 oven or skillet brushing once with marinade. Add pineapple during last few minutes, brush with marinade and cover. Cook 3-5 min. Serve over rice.

French Style Roast Beef

3 lb Boneless chuck or rolled rump roast

6 whole cloves

1 bay leaf

4 c water

2 med. onions, quartered

2 med. stalks celery, cut into 1" pieces

1 tsp salt

5 peppercorns

1 large clove, garlic

4 med. carrots cut into quarters

2 med. turnips cut into quarters

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to boiling, reduce heat and simmer covered for 2-1/2 hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

Hamburger Stroganoff

2 pounds ground beef

2 can cream of chicken soup

1 can milk

1 cup sour cream

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.

HUBERT'S CABBAGE CASSEROLE

1 lb lean ground meat

1 small cabbage head, shredded

1 can rotel tomatoes

1 large onion, chopped

1 cup raw rice

1 1/2 cups water

salt to taste

Season the meat, add the onion and cook until brown. Layer meat, cabbage, rice and tomatoes in a 14 inch Dutch oven, add water, and cook at 350 degrees for 1 hour, covered.

Hungarian Goulash

2 lb beef tips, 2" cubes

2 tsp paprika

1 small 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.

Indian Pemmican

2 lb dried beef

1 c raisins

1/2 c yellow raisins

Beef suet

Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just enough to break up raisins. Turn

into bowl and mix well. Pour melted suet over top, using only enough to hold beef and raisins together.

Allow to cool slightly. Turn onto a jelly roll pan and allow to cool completely. Cut into strips and then into bars about 1" wide and 4" long. Store in Ziplock bags. These bars can be stored for several months.

Meat Loaf

3 lb ground beef

1/2 c bell pepper

1-1/2 c quick oats

2 pkg onion soup mix

2 eggs

1-1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp marjoram

Mix all ingredients and put in casserole pan. Place in Dutch oven. Bake 1 hour, covered.

Meat Loaf 2

2 pounds ground round

1 1/2 pounds hot pan sausage

8 ounces sliced mushrooms

2 cups bread crumbs

1 red onion chopped

1 small jar salsa

3 eggs

Preheat a 12" Dutch Oven w/8-10 charcoal briquettes under the oven and 16-18 on top.

Put everything in a large baggie and mix it up. Dump it in the oven and bake till done about an hour. Serves several. Jerry says "it might be a little spicy".

Mess

1-1/2 lb ground beef

1 can(16 oz) French style green beans

1 can tomato soup

1 small 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.

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.

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.

RICE CASSEROLE

1 1/2 lbs ground beef or sausage 1 chopped bell pepper

1 can whole kernel corn, drained 1 can Rotel tomatoes

1 pkg onion soup 2 cups cooked rice (or instant rice uncooked)

1 can cream of mushroom soup 1 cup grated cheddar cheese

Saute meat & bell pepper. Add all remaining ingredients except cheese. Simmer 30 minutes in a 10 inch Dutch oven (greased). Top with cheese, let it melt and serve.

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.

Salisbury Steaks

2 lb ground beef

2/3 c bread crumbs

1 tsp salt

1/2 tsp pepper

2 eggs

2 large onions, sliced

2 cans(10 oz) condensed beef

2 cans (4 oz) mushrooms, drained

Broth

1/4 c cold water

4 tbs cornstarch

Mix ground beef, bread crumbs, salt, pepper and eggs, shape into 8 oval patties, each about 3/4" thick.

Cook patties over medium heat, turning occasionally, until brown, about 10 min, drain. Add onions broth and mushrooms. Heat to boiling, reduce heat. Cover and simmer until beef is done, about 10 min.

SHEPHERD'S PIE

2 lbs ground meat

grated Mozzerella cheese

1 cup thin sliced mushrooms

1 can whole kernel corn

1 medium chopped onion

salt and pepper

1 tbsp minced garlic

mashed potatoes

1 cube beef bouillon

1 tbsp thyme

1 tbsp rosemary

minced parsley

Brown meat in Dutch oven, then drain. Add mushrooms, onions, garlic and bouillon (dissolve bouillon in 1/2 cup of warm water). Add rosemary and thyme and saute' until onions are clear. Add corn using all the liquid in the can. Salt and pepper to taste.

Cover ingredients with a layer of mashed potatoes about an inch thick, sealing around the edges. Bake this about 40 minutes.

During the last 10 minutes, add the cheese and garnish with parsley.

Sirloin Roast In Dutch Oven

3-4 pound sirloin roast

½ package onion soup mix

1 cup water or beef broth

2 potatoes sliced (optional)

1 cup mini carrots (optional)

2 onions chopped (optional)

2 stalks celery chopped (optional)

Coat roast with onion soup mix. Put 1 cup water or broth in bottom of Dutch oven and add meat. Cover and cook 1 hour at 300 degrees. Remove and add vegetables. Cook in oven for an additional hour.

Steak & Mushrooms

1 lb mushrooms sliced

1/2 tsp salt

1 c onions, diced

1/2 tsp pepper

1/4 lb butter

1 round steak

8 oz can tomato sauce

flour

1 tbs Worcestershire sauce

Cut meat into strips and coat with flour. Sauté in melted butter for 5 min. Add onion and mushrooms, cook another 5 min or until onion turn clear. Add remaining ingredients and stir well. Simmer 1-1½ hours. 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 large 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.

Taco Bake

1 lb. ground beef

1/2 c. chopped green pepper

1/2 c. chopped onion

1 pkg. taco mix

1/2 c. Miracle Whip

8 corn tortillas

1 jar salsa

1 c. shredded Monterey jack cheese

3/4 c. water

Brown meat with green pepper and onion. Drain. Stir in taco mix and cook five minutes. Arrange tortillas to over lap on bottem of dutch. Top tortillas with meat mixture, and then with cheese. Let stand for 15 minutes. The Taco Bake will take roughly 30 minutes to cook in a 10 inch Dutch oven.

Taco Chili Pie

2 lbs ground beef

1 15oz can kidney (or Pinto) beans

1 8 oz. can tomato sauce

2 medium onions, chopped

2 pkg taco seasoning mix

1/2 tsp salt

1 tablespoon butter

2 6oz. pkgs cornbread mix

Heat up coals (about 16-18). Brown beef and onions in the butter in open Dutch oven.

Add beans, tomato sauce. taco powder, salt and cook for 15-20 minutes in covered

Dutch oven. (8 coals under--10 on top should do).

Mix the cornbread as directed on package and add to top of meat and beans.

Place lid on Dutch oven and cook for 20-30 minutes, until cornbread is done.

Taco Pie

1-1/2 lb ground beef

1 medium jar Taco sauce

4 large corn tortillas

1 8 oz pkg shredded cheddar cheese

1 can (8 oz) tomato puree

Brown ground beef, drain. Combine taco sauce and tomato puree. Line Dutch oven with aluminum foil.

Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place

2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with

cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat.

Tamale Pie

2 lbs. ground beef

1 cup chopped onion

1 cup chopped green pepper

Cook in Dutch oven until meat is browned and vegetables are tender.

***Stir in:

4 cups tomato sauce

1 large can black olives, chopped

1 clove garlic, minced

1 Tsp. sugar

1 tsp. salt

1 Tsp. chili powder

1 large can (2 cups) whole kernel corn

***Simmer 20 to 25 minutes.

Stir in:

3 cups shredded sharp cheese

In small sauce pan combine:

3/4 cup yellow cornmeal

1/2 tsp. salt

2 cups cold water

***Cook until thick. Add and mix well:

1 Tsp. butter

Spoon over your hot tamale pie. Bake 40 minutes at 375 degrees.

Tex-Mex Lasagna

1 1/2 lbs. of ground beef

1 can refried beans

3 16 oz. jars salsa

15 large flour tortillas

1 pkg of taco seasoning

6 cups grated cheddar cheese

Season the beef with taco seasoning and brown. Drain off fat. Remove from heat ans set aside. Line bottom f Dutch oven with a layer of tortillias. Add a layer of refried beans; a layer of meat; a layer of salsa; a layer of cheese; and repeat each layer in the same order. Bake at 350 degrees for one hour. Top dish with sour cream and sprinkle with jalapeno slices.

CHICKEN

Apricot Glazed Cornish Hens

6 Cornish Game Hens

Wild rice and sausage dressing mix (1 to 1-1/2 lb)

1 jar (12 oz) Apricot preserves

Salt

1/2 c water

Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about 1 c of

dressing. Tie legs together with string. Place into Dutch oven. In small saucepan, combine preserves and water and bring to a boil, stirring occasionally, set aside. Place hens on a rack in Dutch oven. Do not place on bottom, they will burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender. During last 1/2 hour of baking, baste hens frequently with preserves mixture. Remove strings before serving. If desired, split in half for smaller servings. Serve with remaining preserves.

Arroz con Pollo

3-4 lb chicken, cut up

2 bouillon cubes

1 c chopped onion

1 c diced ham

1 c green pepper, chopped

1 can (14 oz) tomatoes

1 jar (2 oz) pimento, diced

1 pkg (10 oz) frozen peas, thawed

3/4 tsp chili powder

1 tsp salt

1 jar (3-1/2 oz) stuffed green olives, drained

1/2 tsp white pepper

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 2-3 hours. Add rice and peas and cook at 375 for 1 hour. Water may be needed near end of cooking.

Arroz Con Pollo 2

Vegetable cooking spray

1 c Onion; chopped

½ c Celery; chopped

2 cl Garlic; finely chopped

1 lb Chicken thighs; skinless

16 oz Tomatoes, diced; undrained

1 c Rice, long-grain; uncooked

2 chicken Bouillon cubes

1/4 ts Pepper, ground;

10 oz Green peas, frozen; optl

Spray Dutch oven with vegetable spray and place over medium heat. Add onion, celery and garlic; cook 3-5 minutes, or until tender, stirring often. Add remaining ingredients except peas; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Add peas, cover and simmer 10 minutes longer.

Baked Chicken And Rice

1 cups long grain rice

2 cloves garlic; minced

2 teas. worcestershire sauce

1 can cream of chicken soup

1 cans water

½ cup sour cream

3-4 chicken breasts with bones

1 small onion; diced

1 tsp. poultry seasoning

1 stalk celery; diced

salt and pepper to taste

To a 12" Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture. Cover Dutch oven and bake at 300 degrees for 90 minutes.

Baked Chicken with Cheese

8 chicken breasts, de-boned

6 tbs peanut oil

2 tbs lemon juice

2 tbs thyme

Salt, pepper

8 slices of boiled ham

8 slices of cheese

8 slices of tomato

Cut foil into 12" squares, place chicken in center. Combine oil, lemon juice, thyme and mix well. Spoon over breasts. Seal foil well and place in 350 Dutch oven. Bake 30 min. Open foil and place one slice ham, cheese and tomato over each breast. Bake open for 3 to 5 min. Remove from foil and place on serving platter.

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken

Onion chunks

Unpeeled apple wedges

10 chunks celery

Fill cavity with apple, onions and celery. Place in Pam-sprayed Dutch oven deep enough to later be sealed in foil without foil touching skin of chicken.

¼ cup vegetable oil

1 tablespoon honey

1 tablespoon lime juice

¼ teaspoon paprika

Seasoned salt

Mix all ingredients in saucepan and warm melting honey. Put on skin of chicken. Bake at 350 for 1 hour 30 minutes, basting chicken without turning, 3-4 times during baking, until browned. Immediately seal baking dish tightly in foil and let stand 20 minutes before serving.

Braised Paprika Chicken

3# bone-in skinless chicken, (thighs, drumsticks, breasts)

¾ teaspoon coarse salt, divided

½ teaspoon freshly ground pepper

2 tablespoons canola oil

1 tablespoon butter

4 cups finely diced onions

Pinch of sugar

1 cup diced red bell pepper

½ cup diced green bell pepper

2 tablespoons tomato paste

2 tablespoons sweet paprika

1 teaspoon crushed red pepper

1 teaspoon dried marjoram

1 cup reduced-sodium chicken broth

½ cup reduced-fat sour cream

1 tablespoon all-purpose flour

2 tbsp. minced parsley, dill&chives

Pat chicken dry with toweling and season with ½ teaspoon salt and pepper. Heat oil and butter in Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until onions are soft and light brown, 10-15 minutes. Stir in peppers, tomato paste, paprika and red pepper. Add chicken and stir gently into onion mixture. Sprinkle with marjoram and add broth. Cover pot with lid and simmer over medium heat until chicken is very tender, about 50 minutes. Just before chicken is done, whisk sour cream, flour and remaining ¼ teaspoon salt in small bowl until smooth. When chicken is done, remove it to a plate. Stir sour cream mixture into sauce; return to a simmer and cook, stirring, until sauce coats spoon. Reduce heat to low, return chicken to sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

Calabrese Chicken One-Pot

1 tablespoon olive oil, +more for drizzling

4 bone-in, skin-on chicken breasts

Salt and freshly ground black pepper

¼ pound sliced calabrese salami, chopped

1 onion, chopped or thinly sliced

2 small ribs celery, chopped

1 cubanelle pepper, chopped

3 to 4 cloves garlic, chopped

1½ teaspoons smoked paprika

1 teaspoon fennel seed

1 cup red wine

1 (28-ounce) can stewed tomatoes

1 (14-ounce) can tomato sauce

1 teaspoon fresh parsley, finely chopped

Heat a Dutch oven with olive oil, a turn of pan, over medium-high heat until very hot. Season chicken breasts with salt and pepper, add to pan and brown on both sides and cook through. Remove chicken to plate.

Add salami to pan and stir 1 minute, then add in onions, celery, peppers, garlic and stir a couple of minutes more. Add fennel seed and paprika. Deglaze pan with red wine, then add tomatoes, tomato sauce, parsley, and reserved chicken. Bring mixture to a boil and reduce to a simmer. Add chicken, cover with wet mixture and simmer the entire mixture for about 10 minutes before serving.

Calico Chicken

6 chicken breast, boneless, skinless

4 oz. can diced green chiles; drained

1 packet taco seasoning

11 oz. can mexicorn; drained

8 oz. pepper jack cheese

15 oz. can black beans; drained

¼ cup melted butter

(1) 16 oz. can diced tomatoes

½ cup melted butter

½ cup black olives; sliced

½ cup corn flakes; crushed

½ cup green onions; sliced

Place 1 chicken breast between 2 pieces of waxed paper and pound with meat mallet until about 1/8" thick. Repeat with all chicken. Sprinkle ½ tsp. taco seasoning on boned side of breasts. Place ½ x 1½" slice of pepper jack cheese on each breast then roll up. Tuck in ends and seal well with toothpick. Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to coat. Place in greased 12" Dutch oven. Bake at 350 for 35-45 minutes or until chicken is lightly browned. Remove chicken from oven and remove toothpicks.

In a large bowl mix together green chiles, mexicorn, black beans, tomato, olives, green onions and 2 Tbs. of the taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top of vegetables. Grate remaining cheese and sprinkle over chicken rolls. Cover and bake an additional 10-15 minutes until vegetables are warmed thru and cheese has melted.

Chicken a la Dutch

3 to 3 1/2 pounds frying chicken with bone or 2 1/2 pounds uncooked chicken breasts de-boned

1/4 cup flour

1/4 cup butter

2/3 cup Evaporated milk

1 can cream of mushroom soup

1 cup grated cheddar or colby cheese

2 to 3 medium onions, peeled and sliced thin

1 can mushroom slices salt and pepper to taste

dash of paprika for garnish

Warm a 12" Dutch Oven over 1 ring of coals and place in butter to melt. Place raw washed chicken in the 1/4 cup flour to coat and then put pieces in the Dutch oven, turn to brown both sides. While this is browning, in a bowl mix the milk, soup, cheese, onions, mushrooms and salt and pepper. Pour over chicken. Put on lid and add 1 1/2 rings coals. Let cook 1 hour. Check after 30 minutes to see if the heat needs to be reduced by removing some briquettes.

Chicken and Dumplings

1 envelope chicken noodle soup mix (NOT single serving size)

1 6-1/2 oz can boned chicken

Buttermilk biscuit mix

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 one (usually takes 12-20 minutes). Serves two or three. I have made a double recipe and served six by dding a small can of mixed vegetables.

Chicken and Egg Noodles

1 tablespoon extra-virgin olive oil

4 slices good quality bacon, chopped

½ cup flour plus 2 tablespoons

2# chicken, cut into 1½”-2” pieces

Salt and pepper

½ pound button mushrooms, quartered

3 ribs celery, chopped

1 carrots, peeled and chopped

2 parsnips, peeled and chopped

2 tablespoons chopped fresh thyme

4 tablespoons butter, divided

3 cups chicken stock

2 cups frozen pearl onions

1 pound extra-wide egg noodles

A handful flat-leaf parsley, finely chopped

Heat Dutch oven over medium-high heat with olive oil. Add bacon, cook until crisp, about 5 minutes, remove. Heat pot of water to boil for egg noodles. While bacon crisps, scatter ½ cup flour on shallow dish. Season chopped chicken with salt and pepper and add to flour. Toss chicken to coat and shake off excess as you add it to hot bacon drippings. Lightly brown chicken about 3 minutes on each side then remove. Add mushrooms to pan and add celery, carrots and parsnips as you chop them. Season with salt, pepper and thyme. Cook vegetables 5-6 minutes to tenderize. Scoot vegetables off to sides of pan forming a well. Add 2 tablespoons butter to well and melt them, whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to pan and stir in onions. Simmer chicken 10 minutes. Adjust seasoning. Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with salt and pepper, to taste, and garnish with parsley.

Chicken And Potato Delight

8-10 boneless, skinless chicken breasts

1 cup sour cream

½ lb. bacon

3 cups grated cheddar cheese

2 medium yellow onions; diced

1½ tsp. seasoning salt

1½ cup fresh mushrooms; sliced

1½ tsp. poultry seasoning

12-14 med potatoes; peeled, sliced

½ tsp. garlic salt

1 can cream of chicken soup

salt and pepper to taste

1 can cream of mushroom soup

Heat 12" deep Dutch oven until hot. Cut bacon into 1” slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of seasoning salt to bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.

Chicken and Sausage Gumbo

10 lbs. chicken parts

water

5 lbs. sausage, sliced into bite size pieces

roux (cooked flour and water)

cayenne pepper

celery

salt

green onions pepper

yellow or white onions

bell peppers, red & green

4 cups rice

butter

7 cups water

salt

Cook chicken parts in water until tender and falling off bone. Remove from broth, cool and remove chicken from bones. Add sausage, celery, onions, and bell pepper to water along with seasoning to your taste. Simmer until vegetables are tender, add chicken and simmer. Add more roux for desired thickness and color. Cook with coals on bottom of Dutch oven only. Rinse rice, place in DO oven with water, salt and butter. Cover and cook with coals on top until water is absorbed and rice is tender. Top rice with gumbo and yum!

Chicken Cacciatore

3 lb frying chicken, cut up

1/4 tsp black pepper

3 tbs oil

1/4 tsp cayenne pepper

2 medium 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 Creole

2 chicken breasts

1 can diced tomatos

1 cup uncooked rice

1 1/2 cup water

1/2 cup honey

Cajun seasoning mix

Preheat dutch oven to 350 degrees.

Pour in tomatoes and rice.

Fill tomato can with water and pour in.

Add about another 1/4 to 1/2 can of water.

Shake cajun seasoning over rice - as much as your taste prefers.

Place chicken breasts on top of rice.

Pour honey over the chicken.

Shake more seasoning on top.

Cover and cook for 1 hour.

Chicken Gumbo

2 lb chicken breasts, 1" cubes

2 lb fresh okra, sliced 1/4" slices

2 medium onions, chopped

2 medium bell peppers, chopped

1/2 c celery, chopped

4 tbs cooking oil

3 tbs flour

3 medium tomatoes, cut up

2 cloves garlic, minced

Salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery. Cover and cook about 30 min, until vegetables are done. Add chicken and simmer an additional 6 min.

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.

Chicken 'n Rice

Boneless chicken sauteed in Italian dressing and garlic

2 chicken bouillon cubes

1 can cream of mushroom soup

1 can cream of chicken soup

3 cups water

3/4 cup mild picante sauce

Heat and mix well

Add:

3 cups rice

1 bag frozen veggies

2 cups cheddar cheese

1 pkg. of onion soup mix

Stir well and bake about 45 minutes. Then cover top with french fried onion rings and cook 15 minutes more.

Chicken Pot Pie

3 to 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 medium onion, chopped

1/2 tsp saffron

4 medium potatoes, peeled, cut

4 stalks celery, thinly sliced

1/4 tsp pepper

Dough:

2 c sifted flour

2 eggs

1/2 tsp salt

4-6 tbs water

Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do not overcook. Remove the chicken from the broth to make dough, place the flour into a mixing bowl. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15" square and cut each square into 2" squares with a sharp knife. Add potatoes and celery to the broth, simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 min. Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs.

Chicken Tarragon Loki

medium onions, cut into ¼" rings

3 Tbls olive oil

½ tsp kosher Salt

½ tsp freshly ground black pepper

1 tsp dried tarragon or 5-6 Sprigs fresh

¾ cup vermouth

1 four pound fryer

3 Tbls Dijon mustard

1. Separate onion rings and place in a large bowl; add 2 T oil, salt, pepper and tarragon, and toss til' all is well coated; add vermouth by pouring over, then lightly toss again, set aside.

2. Clean chicken, wash inside, pat dry, cut out backbone, and break breastbone so chicken lays flat.

3. Rub the inside of the chicken with the mustard, set aside.

4. Preheat Dutch oven top and bottom 3 minutes or so

5. Remove from coals and swab with olive oil

6. Place onions in bottom of Dutch oven, layering evenly, place chicken, mustard side down, over onions.

7. Rub the top (skin side) of chicken with the mustard, lightly brush with 1 Tbls olive oil and sprinkle with freshly ground black pepper.

8. Set Dutch oven over 14 fresh coals, place 10 fresh coals on lid.

9. Roast for 1 hour, checking at every 15 minutes and basting with juices each time you check.

10. Adjust coals if necessary, keeping them fresh.

11. Serves 4

Dilly Chicken and Potatoes

***First Part:

3-Pound Chicken cut into pieces

1/2 Cup melted butter 1/4 tsp Salt

1/4 tsp Black Pepper

1 tsp Season-All

1/8 tsp Onion Powder

1 tsp Dill Weed

1/4 tsp Paprika

Flour

Clean and dry chicken. Dip in mixture of butter, salt, pepper, Season-All, onion powder, dill weed and paprika. Dredge in flour and place, skin side down, in Dutch oven. Spoon any remaining seasoned butter over chicken. In a 12 inch Dutch oven, with lid ajar cook at high heat (425 F.) for 30 minutes. Turn chicken, add small amount water, cover and continue cooking 15 minutes or until tender and brown. Serves 3 to 4.

***Second Part:

4 Medium (6 oz) potatoes Chicken bouillon mix

2 TS butter

1/4 tsp Seasoned Salt

1/4 tsp Seasoned Pepper

1/8 tsp Basil

1/8 tsp Parsley

1/4 Cup shredded cheddar cheese

1/4 Cup sour cream

1/4 tsp Dill Weed

Scrub potatoes with skin on. Pare any bad spots. Cut every 1/3 inch on the diagonal to about 3/4 depth. Turn and repeat on other diagonal. Boil in 1/2 inch chicken bouillon until almost done (about 40 minutes). Drain. Place between chicken and bake. Just before chicken is done melt butter; add salt, pepper, basil, and parsley. Spoon over potatoes. Top with cheese and bake to melt. Top with sour cream, sprinkle with dill and serve.

Duck with Sauerkraut

2 qt Sauerkraut

2 medium 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 sauerkraut, water, onions, brown sugar, salt and pepper over duck and stir well. Simmer for 1-1/2 hours. Good served with mashed potatoes.

Easy Chicken Casserole

1 Whole chicken cooked, boned, chopped

2 cans Cream of Chicken Soup

1 c Mayonnaise

1 box "Stove Top" stuffing, chicken flavor

Combine soup and mayonnaise in a large bowl. Add seasoning pkg from stuffing mix and 3/4c stuffing

crumbs. Add chicken and mix well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for

30 min or until bubbly and crumbs are brown. Variation: Substitute 1 can Golden Mushroom soup for

Cream of Chicken soup. Add shredd cheddar cheese in soup mixture or sprinkle on top.

Easy Chicken Dinner

2 Chickens

Flour

Seasonings

Potatoes

Carrots

Broccoli

Cut vegetables and potatoes into small pieces for eating. Cut chicken into 8 parts. Skin chicken. Mix flour and seasonings in plastic bag. Place 2 chicken parts at a time in bag and shake. Remove chicken from bag when coated and repeat until all chicken is coated. Place potatoes in bag and shake. Remove potatoes from bag. Put about 1/2 inch of oil in Dutch oven and place on coals. When oil is hot, add chicken and completely brown on all sides. Remove chicken from pot and drain excess oil from pot. Put chicken back in pot. Add approximately 1/4 inch of warm water. Place potatoes and vegetables over chicken. Cover pot and place back on coals. Put 10 coals on top of oven. Cook for 1 hour or until chicken is tender. Check periodically to ensure there is always a small amount of moisture in Dutch oven.

Festive Chicken Bake

1/4 c flour

2/3 c light molasses

1 tsp salt

1/4 tsp pepper

2-1/2-3 lb fryer chicken

1 tbs prepared mustard

2 tbs oil

1 tbs cider vinegar

1 can (8 oz) Sliced pineapple

1 can (16 oz) sweet potatoes, drained

Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in hot oil. Drain pineapple,

reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in Dutch oven,

arrange potatoes around chicken. Brush with half of the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple, brush with remaining sauce, cook 30 min more.

Fiesta Chicken With Black Beans

2 (15 oz.) cans corn; drained

3 Tbs. ground cumin

2 (15 oz.) cans black beans; drained

2 Tbs. chili powder

2 yellow onions; thinly sliced

2 tsp. salt (to taste)

2 green bell peppers; cut in strips

1-2 tsp. ground black pepper

6 cloves garlic; minced

8 chicken breast; strips

30 oz. tomatoes drained, chopped

Emeril's Southwest Spice* to taste

2 (6 oz.) cans tomato paste

1 lb. pepper jack cheese; grated

8 oz. diced green chiles; drained

2 lb. cheddar cheese; grated

In a 12" Dutch oven combine corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, chiles, cumin, chili powser, salt and black pepper; stir to mix well. Taste and adjust for seasoning. Season chicken with Emeril's Southwest Spice then add to Dutch oven contents; stir to mix in. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Spread cheese over top replace lid and bake for 5 additional minutes until cheese has melted. Serve with warmed flour tortillas or over rice.

Kathi Jo's Recipe for Chicken Pot Pie.

Pastry: 2 cups flour

1 tsp salt

1 stick butter, cubed

1 large egg

2-3 tbl water

2 twelve-inch sheets waxed paper

Filling: 4 cups COOKED diced, boneless, skinless chicken

2 cups crumbled Italian or Boudin Sausage, casings removed

1 medium onion

10 oz. Frozen spinach, thawed and drained

1 tsp olive oil

1 LB fresh mushrooms

2-tbl tomato paste

3/4 cup shredded mozzarella

1/4 cup dry white wine or water

1-1/2 cups whipping cream

2-tbl flour

3/4 tsp dried basil

1/2 tsp salt

1/2 tsp black pepper

3/4 cups chicken broth - low sodium

1. Start coals

2. Chop onions & mushrooms. Peel casings and crumble sausage.

3. Preheat oven

4. Prepare dough. In a medium bowl, mix together flour and salt. Cut butter into flour until coarse crumbs form.

5. In small bowl, beat together egg and water. Add to hlour mixture and mix until soft dough forms. Shape dough into 10-12” disk to top filling. Wrap and reserve 6. In bottom of oven, brown sausage for 4 minutes in hot olive oil, turning once.

7. Stir in onions and mushrooms and cook 5 minutes.

8. Add wine and spinach and cook 2 minutes.

9. Add cooked chicken.

10. In medium bowl, whisk together cream, flour, and spices. Incorporate broth and tomato paste.

11. Pour broth mixture over filling.

12. Sprinkle cheese over filling. Place dough on top of filling. Bake at 400* for 30 minutes.

King Ranch Chicken

1 chicken, boilted in salted water, boned, and cut into chunks

1 medium onion, minced and sauted

15 flour tortillas

1/2 lb cheddar cheese, grated

1 tsp chili powder

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Rotel tomatoes w/ peppers oncluding juice

3 cups chicken broth

Mix soup, tomatoes, chicken broth and chili powder together. Line bottom of an oiled 12 inch Dutch oven with whole tortillas and then cut up remaining tortillas into strips. Put a layer of chicken chunks, onions, soup mix and cheese. Repeat 2 more times, putting a layer of tortilla strips between layers. End up with a layer of cheese op top. Bake at 350F for an hour.

Kotmir Chicken - Chicken with Cilantro - Serves 8

12 chicken thighs, about 4 Ibs. - skinned

1 tablespoon peeled and minced ginger root

1 tablespoon minced garlic

1/4 cup fresh lime or lemon juice

Salt to taste

2 tablespoons oil

2 cups finely sliced onions - sliced lengthwise with the grain

1½ tablespoons fresh coarse ground pepper

4 cups chopped cilantro leaves - divided

Marinate chicken in mixture of ginger, garlic, lemon juice and salt for 1 1/2 hour.

Heat oil in a large skillet or wok. Sauté onions about 5 minutes until golden.

Add pepper and sauté one more minute.

Add chicken with marinade and brown 4 - 5 minutes.

Stir in 2 cups cilantro and 2 tablespoons water. Cover and simmer until chicken is tender, stirring occasionally to mix chicken with 'masala'.

Mix remaining cilantro with chicken just before serving.

Lemon Pepper Chicken Supreme

4 chicken breasts, boneless & skinless

1 12-ounce bottle Lawry's Lemon Pepper Marinade

16 fresh asparagus spears

1 cup crab meat

4 medium mushrooms, sliced

1 small onion, sliced

8 tablespoons shredded Monterey Jack and cheddar cheese mixture

4 slices of bacon

2 sandwich-size slices Swiss or Mozzarella cheese

2 sandwich-size slices American cheese

1 medium avocado

1 Roma tomato

2 tablespoons sliced almonds

1/2 tablespoon sesame seeds

Lemon Pepper

Seasoned Salt

Cook in a 12 inch Dutch oven. Butterfly cut each chicken breast, leaving the halves attached. Place them in one-half of the Lawry's marinade sauce and let them sit for at least 30 minutes. Remove the marinated breasts and lay them open on a flat surface. Discard the excess used marinade. Sprinkle each breast with Lawry's Lemon Pepper and Lawry's Seasoned Salt to taste. Place four asparagus spears on one half of each breast. Spread 1/4 of the crabmeat over the asparagus on each breast. Evenly distribute mushroom and onion slices on top of the asparagus spears. On top of the slices, sprinkle one tablespoon of shredded cheese. Fold over the remaining breast half onto the mixture to form a sandwich. Wrap one slice of bacon around each sandwich and place them in a 12 inch Dutch oven. Pour one-half of the remaining unused marinade sauce over the chicken. Sprinkle the sesame seeds and almond slices over the breasts. Cook at about 350F. (8-10 charcoal briquettes under the Dutch oven and 16-18 on top) for about 45 minutes or until done. Maintain an even cooking temperature by rotating the Dutch oven between the layers of charcoal every 10 to 15 minutes. Do this by turning the oven 90 degrees in one direction and then rotating the lid back 90 degrees. While the chicken is cooking, cut each slice of cheese along both diagonals to create four triangles. Peel and slice the avocado and slice the tomato into round slices. When the chicken is done, carefully remove each piece and place it on a serving platter. On top of each chicken breast, arrange four cheese triangles in alternating layers presenting a colorful V pattern. The heat from the chicken will melt the cheese slices. On top of the cheese, garnish with slices of avocado and tomato on each breast. Drizzle some of the remaining marinade sauce over chicken. Top it off with about 1 tablespoon of shredded cheese. Serves 4.

Mexican Skillet Chicken Deliscioso

2 cups corn tortilla chips (slightly broken)

2½ cups cooked chicken – diced

1 cup sour cream

1 can cream of chicken soup – undiluted

1 (4 oz.) can green chilies, diced and peeled

1 chopped onion

1 cup grated Monterey Jack Cheese w/Jalapenos

2 (6 oz.) pkgs Cornbread Mix

1 cup grated cheddar cheese

1. Heat oven to 400 degrees. Grease large cast-iron skillet.

2. Combine sour cream, soup, chilies, onions and chicken.

3. Make your cornbread (w/milk), following instructions on package. Add 1 cup grated cheddar cheese.

4. Cover bottom of skillet w/broken chips.

5. Sprinkle grated MJack Cheese over chips.

6. Spread chicken mixture over chips.

7. Spread cornbread batter over chicken.

8. Bake 400 for 25-30 minutes, until golden.

Nutty Chicken

1 to 2 cups chopped pecans

2 to 3 pounds chicken tenders cut into bite-sized pieces

1 cup chopped yellow or green onions

herb seasoning to taste, whatever you like

salt and pepper to taste

8 ounces shredded sharp cheese

2 bags baby spinach or spring mix greens

2 Tbls balsamic vinegar

Lightly toast pecans in Dutch oven and remove. Spray oven with cooking spray and add chicken, Layer on onions, herbs, salt and pepper, and toasted pecans. Bake 30 minutes at 350-375. Add cheese and melt it. Add greens, cover and wilt them, Sprinkle with vinegar and serve.

Salsa Chicken & Rice

2lb chicken

1 package taco Seasoning

3 cups raw rice

water see direction below

1 cup green onions sliced

To taste tomato chicken soup bouillon

2 Tbls cominos

To taste pepper

1 jar salsa (your favorite)

1 or 2 - 12 oz bags cheese shredded taco cheese

4 jalapenos

1/2 cup oil

Preheat oven to 3500

Dice chicken into bite size pieces and place into a plastic bag. Pour the taco seasoning into the bag and shake well. Using 1/4 cup of the oil sear the chicken in a frying pan. Set aside. Place the rice into a frying pan with the remaining oil and fry until slightly golden. Take care not to burn the rice as it fries quickly once it gets to temperature. Place the rice into a deep baking dish and add water (enough to cover rice about 1 inch). Add the bouillon until it's salty enough for your taste (add slowly). Add the green onions, the cominos and the pepper. Stir well. Place the chicken on top of the rice. Place into oven and bake at 350F for approximately one hour or until rice is tender. During the last 10 to I5 minutes of cooking, pour the salsa onto the chicken and cover with cheese. Continue baking until the cheese is fully melted. Garnish with Jalepeno peppers sliced lengthwise and serve. 6 Servings

San Fransisco Chicken

5 lbs chicken thighs;

2 28 oz bottles BBQ sauce

5 fresh jalapenos, sliced with seeds and all

1 handful each of dried : apricots, pear halves, apples, raisins and cranberries;

1 orange thinly sliced

1.5 oz bottle of tabasco pepper sauce

Put everything in a 12-inch Dutch oven except the orange slices. Cook with 12 coals on the bottom and 18 on top for an hour, then add the orange slices and cook for another 20 minutes.

Tex/Mex Enchiladas

Serves about 8

45 oz of canned chicken, or 4 roasted chickens from the deli (de-boned and brocken into chunks)

2 cans cream of mushroom soup [undiluted]

2 cans cream of chicken soup [undiluted]

15 oz Rotel tomatoes [or some other canned tomatoes with Mexican spices]- don't drain

1 1/2 lbs sharp cheddar cheese, grated

About 12 corn tortillas

3 onions [diced finely]

6 TBs red chili powder, or Carribean Jerk seasoning

A little cooking oil or margarine to grease the Dutch oven

1 4 lb bag "instant" charcoal briquettes

Get the briquettes going. On a camp stove heat the two soups, about a third of the grated cheese, and all of the chopped onions, tomatoes, and chili powder or Carribean Jerk seasoning. Oil the Dutch oven, bottom and sides. Ready to bake.

Cover the bottom with a little of the pre-heated soup stuff. Then, layer in three tortillas (flat). Then, layer in some chicken and some cheese and some more of the soup stuff. Now three more tortillas and some more chicken, cheese, and soup stuff. Repeat again. Repeat again. End up with some chicken, cheese, and soup stuff on top, but no tortillas on top. Neatness of stacking won't be noticed at serving time. If the last layer of stuff touches the dutch oven lid, squash the whole concoction down some.

Place the oven on top of 5 red hot briquettes, evenly spaced. Put the rest on the lid - 25 or so.

Check in 30 minutes. If the bottom is burning, remove the oven from the underneath coals.

Done when top is golden brown and bubbly and the concoction is hot throughout - maybe 40 minutes total.

Two nice extras:

(1) Serve with frijoles - canned refried beans. Buy 2 16-oz cans. Heat the beans by the "double boiler meathod: Open the top of each can but do not empty the contents. Instead put each can in a larger pot (from the Troop cook kit), fill each pot with water up to about 1 inch below the top of the bean can. Now boil each pot on a stove until the beans are hot. (This process saves heating the beans directly in the pot, which inevitably ends up with a burned bottom.)

(2) Serve with a green salad - a 24-oz bag of pre-packaged salad does fine, along with a small bottle [plastic, if possible] of salad dressing.

Ultimate Chicken Cacciatore

6 red bell peppers

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

1½ cups all-purpose flour

2 tablespoons garlic powder

1 tablespoon dried oregano

1 egg

2 cups milk

1 (3½#) whole chicken, cut in 8 pieces

6 garlic cloves, halved lengthwise

1 onion, sliced thin

2 ripe tomatoes, coarsely chopped

½ lemon, sliced in paper-thin circles

3 anchovy fillets

1 tablespoon capers

1 teaspoon red pepper flakes

½ bunch fresh basil, hand-torn

1 cup dry white wine

Preheat broiler. Remove cores of red peppers; halve lengthwise and remove ribs and seeds. Toss peppers with olive oil, salt, and pepper. Place on a cookie sheet, skin side up, and broil 10 minutes, until charred and blistered. Put peppers into a bowl, cover with plastic wrap, and steam 10 minutes to loosen skins. Peel peppers and roughly chop into chunks; set aside. Season flour with garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk egg and milk together in a shallow bowl. Dredge chicken in flour and tap off excess. Dip each piece in egg wash to coat and dredge with flour again. Place Dutch oven over medium and pour in ¼” of oil. Pan-fry chicken in batches, skin side down, until crisp, about 8 minutes. Turn chicken over and brown other side 10 minutes longer. Remove chicken to a side plate, pour out oil, and clean pot. Put pot back on stove and coat with ¼ cup of oil. Add garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half roasted red peppers, and half basil. Season with salt and pepper. Simmer 20 minutes, stirring often, until everything breaks down and makes a fragrant base. Add rest of roasted peppers and asil. Tuck chicken into stewed peppers and pour in wine. Turn heat down to low, cover, and simmer 20 minutes, until chicken is cooked.

Zachary's Spicy Chicken Rollups

8 chicken thighs, boneless and skinless

12 strips of bacon, I use peppered, thick sliced.

16 fresh asparagus spears

1 large red onion cut into rings

1 large yellow onion cut into rings

2 large fresh jalapeno peppers, stemmed and quartered do not seed

1 12oz bottle of marinade, I use Stubbs.

3 tbl spoons soy sauce

1 tbl spoon Tabasco Pepper Sauce

4 oz shredded Monterey Jack Cheese w/jalapenos

Tony Chacheres Creole Seasoning

Dust chicken with Tony's and place in large zip lock bag with marinade and Tabasco Pepper Sauce. Trim asparagus to uniform length of 5-6”. Break onion rings so they are the same lengths as asparagus. Lightly dust vegetables (jalapenos, onions and asparagus) with Tony's and place in a separate gallon zip lock bag with soy sauce.

Assemble Rollups by placing a piece of marinated chicken on a flat surface. Place 4 asparagus spears, 2-3 pieces of each color onion and a quarter of jalapeno pepper on chicken. Roll up and wrap with a slice of bacon and secure with a wooden toothpick. Dispose of used marinade. Preheat a 12" Dutch Oven w/8-10 charcoal briquettes under oven and 16-18 on top. Heat other 4 slices of bacon for grease and add rollups. Turn chicken and rotate 1/4 turn oven on coals and lid on oven every 15-20 minutes until done, about an hour. Arrange rollups in center of oven and cover with cheese. Return lid and let stand for 5 more minutes. Serve while hot. (Alternately this can be cooked in 350 degree oven for a little over an hour in the Dutch oven.)

PORK

Barger Pork Chops

1 c Soy Sauce

1 tsp Garlic Salt

1/2 c Brown sugar

1 tsp Molasses

1/2 c Sherry Family pkg Pork Chops (8)

2 tsp Cinnamon

Combine all except pork chops for a marinade. Pour over chops and marinate overnight in refrigerator.

Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking. Done in 35-45 min.

Barbecue Pork Spare Ribs

3-4 Slabs of Pork Spare Ribs

1 Pint Barbecue Sauce

2 Cups Water, Juice or Broth

Vegetable Oil

Black Pepper

Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan in oven bottom. This prevents ribs on bottom from sticking and burning. Place dutch oven on charcoal grill and add browned ribs. Slow cook/simmer ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with foil to ease clean up. Add briquettes to fire as necessary. When pot is half full of ribs I add BBQ sauce) to those on bottom only. Continue loading oven with browned ribs.

Country Ham With Redeye Gravy

Several thick slices of ham

2 tblsp. Oil

1/4 cup brown sugar

1/2 cup strong coffee

Water

Score fat edges of ham slices to keep them from curling. Heat oil and saute ham over medium heat, turning until lightly browned on both sides - 20 to 25 minutes. Remove ham and keep warm. Stir sugar into pan juices and cook at low heat stirring constantly until sugar dissolves. Add coffee and simmer until gravy turns rich brown (5 minutes) do not boil. Add water if necessary to thin. Pour gravy over ham and serve.

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 sauté' 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.

Ham & Chicken LA

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 large green pepper, chopped

Ground pepper

3 tbs butter

1 large pimento cut in small squares

Sauté 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 & pepper. Place over low heat and simmer for about 10 min.

Combine chicken, ham, mushroom mixture and pimento, and add to the sauce. Heat thoroughly. Serves

8 to 10.

Manana Sausage Casserole

9 slices white bread cut into 1/2" cubes

some softened butter

2 lbs sausage, browned and drained

1/4 lb green onions, sliced

1/4 cup green pepper, finely chopped

1/2 cup fresh mushrooms, sliced thinly

1/4 cup red peppers or pimientos, chopped

2 1/4 cups cheese, coarsely grated

1 dozen large eggs, well beaten

2 cups half 'n half

2 Tbls Worcestershire

2 Tbls cooking sherry

1 tsp seasoned salt

2 tsp dry mustard

1 tsp freshly ground pepper

Cut the crusts off bread, spread both sides with softened butter, and cut into cubes. Place 1/3 of the bread into each of 3 well greased 9" cake tins. Saute vegetables and sausage, drain well, and spoon 1/3 of it into each cake tin over the bread. Spread 1/3 of the cheese over the sausage in each tin. Combine eggs, half and kalf, and all spices, Worcestershire, and sherry. Beat well and divide evenly among tins. Cover and refrigerate over night. Bake in Dutch oven on a wire rack at 350F for about 45 minutes or until eggs are set. Split coals top and bottom, 12/12 and check at 9 minute intervals. Adjust heat as needed. Serve on hot flour tortillas.

Northshore Jambalaya

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 (8 oz) 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.

Pork Chops & Garden Vegetables

6 (1" thick) pork chops

3 tbs butter, melted

3 carrots, cut 1/2" slices

1 tsp basil

6 (1/4 oz) instant onion soup mix

2 c water

1-1/2 c fresh green beans, cut 1" lengths

3 small potatoes, peeled, 1/2" cubes

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

Potato/Ham Brunch Bake

1 pkg Betty Crocker scalloped potatoes

2 cups water

2/3 cup milk

1/2 tsp dry mustard

1/8 tsp pepper

1-12 oz pkg chopped ham patties, or chopped ham and cheese patties

1/4 cup chopped green pepper

1/2 cup chopped onion

6 boiled eggs chopped

1/2 cup shredded cheddar cheese

Heat oven to 400F. Mix potatoes, sauce mix from potatoes, onion, pepper, water, milk, mustard and pepper in a Dutch oven that has been sprayed with Pam. Arrange chopped ham patties on top of the potatoes. Bake for 30 minutes. Top with boiled eggs and cheese and bake until cheese is melted. If the sauce is too watery after the first 30 minutes, leave the lid off until it thickens up.

Pulled Pork Tacos

1 teaspoon dried oregano

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

2 teaspoons salt

½ teaspoon freshly ground black pepper

1 (3½#) boneless pork butt, cut into 3” chunks

1 medium onion, peeled and quartered

4 cloves garlic, smashed

1 cup chicken stock

1 small can tomato puree

1 tablespoons honey

1 orange, halved and juiced

1 lime, halved and juiced

1 package corn tortillas, warmed

Chopped cilantro, sour cream, for garnish

Preheat oven to 325 degrees F. Mix oregano, chipotle powder, cumin, salt and pepper together in bowl. Season cubed pork chunks with spice mixture and put into Dutch oven. Add onion, garlic, stock, tomato puree, honey, orange and lime juice. Stir together with a wooden spoon. Put pot on medium heat and bring mixture to a simmer. Transfer to oven and cook, covered, until pork is tender and easily shreds, about 1 hour and 45 minutes. Remove meat from Dutch oven to a cutting board. Set Dutch oven over medium heat and reduce liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred meat and add to a bowl. Drizzle reduced cooking liquid into pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.

Zesty Slaw:

4 tablespoons rice wine vinegar

2 tablespoons fresh limejuice (or lemon)

1 tablespoon canola oil

2 tablespoon sugar

16 oz cole slaw mix

¼ cup fresh cilantro leaves

4 tablespoons freshly sliced green onions

Salt and freshly ground black pepper

Whisk rice wine vinegar, lime juice, canola oil, and sugar together in bowl. Add cabbage, cilantro, and onions, to a large serving bowl and combine. Drizzle with dressing and toss to coat. Season with salt and pepper, to taste, and serve.

Red-Hots with Kidney Beans

1 lb frankfurters

1 tbs lemon juice

2 slices bacon, chopped

1 tbs Worcestershire sauce

1/4 c chopped onion

1 tbs brown sugar

1 (8 oz) can tomato sauce

1 tsp salt

1 can kidney beans

1/2 tsp chili powder

1/4 c catsup

1/8 tsp garlic salt

Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. Sauté onions in bacon fat until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened, stirring constantly. Add kidney beans and bean liquid. Blend together liquid and dry seasonings separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 min. Cut frankfurters into 1" pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.

Stuffed Pork Loin

1 4 lb pork loin

1 cup dark brown sugar

1 cup Tony Chachere's

2 tbls crushed red pepper (I used chipotle and dried pablano)

3 large onions peeled and sliced in rings

1/2 lb bacon slices, cut into 1/2" pieces

Stuffing

2 Granny Smith apples, peeled, cored and finely chopped

1 cup onions chopped

1/2 cup pecans, finely chopped

1/2 cup raisins

2 tbsp dark brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground cloves

2 tbsp melted butter

Make a slit lengthwise to form a pocket in the fat side of the pork loin. Mix up pepper, brown sugar and Tonys. Rub all surfaces of the loin, put in a ziplock and let it marinate overnight.

Preheat a 12" Dutch Oven w/ 10-12 charcoal briquettes under the oven and 12-14 on the lid.

In a bowl, combine stuffing ingredients. Add melted butter and mix well. Let stand for a few minutes for the flavors to blend.

Place the stuffing in the pocket of the loin.

Cover the bottom of the oven with the bacon and sliced onions, place the stuffed loin on top of the onions and fill in with remaining stuffing. Cook for an hour. Reduce heat w/ 8 charcoal briquettes under the oven and 12-14 on the lid and cook until done.

Sausage Balls

1 lb Sausage (Mild or hot)

1 Egg

6 oz Grated Cheddar Cheese

3 c Bisquik

Mix all ingredients together. Mixes best with your hands. Pinch off small pieces and form into balls.

Cook 10-15 min at 350 in Dutch oven. Makes 6 dozen.

Texas Pork Roast

1 small leg of pork

2 tbs lemon juice

1 tsp salt

Dash of Tabasco sauce

Pepper to taste

1 c melted cinnamon-flavored

1/8 tsp allspice or plain apple jelly

1 tsp chili powder

1 tbs Worcestershire sauce

1-1/4 c chili sauce

Place pork in oven and sprinkle with mixture of salt, pepper, allspice and chili powder. Combine

remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently

with well seasoned drippings in the pan. Serves 14-16.

SEAFOOD

Catfish Etoufee

2 c court bouillon

4 tbs brown rue

1 c onions, chopped

1 c scallions, chopped (including some of the green tops)

1/2 c celery, chopped

1/2 c bell pepper

1 tsp minced garlic

1 can (1 lb) antodm atoesc, drained, coarsely chopped

4 c cooked rice

2 lemon slices, 1/4" thick

1 tbs Worcestershire sauce

1 bay leaf

1/4 tsp thyme

1 tsp black pepper

2 tsp salt

2 lb catfish cut into 1" chunks

1/2 c parsley, chopped

If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add tomatoes, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and parsley, stir gently to moisten fish evenly. Simmer partially covered and without stirring, 10 min. Taste for seasoning. Serve immediately.

Fish Court Boui

3 tbs olive oil

4 c diced onion

1 c celery, chopped

2 c parsley, chopped

3/4 c bell pepper, chopped

3 c green onion, chopped

1 c grated carrot

1 tbs minced garlic

2 tbs lemon juice

1 tbs soy sauce

2 tbs Worcestershire Sauce

1 tbs Louisiana Hot Sauce

2 c Chablis Wine

6 tbs salt

4 lb fish, chopped

12 c water

Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and sauté until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.

Oyster Casserole

2 qts. fresh oysters (drained)

1 cup oyster liquor from above

6 sleeves Ritz crackers crumbled

4 tbs. butter

2 medium onions

3 stalks of celery

2 bell peppers

3 jalapeno peppers

2 tbs. garlic (minced)

1 tbs. Tabasco

Sauté onions, celery, and bell peppers until tender. Remove from D.O. and drain. Put the liquid back in the D.O. Mix onions, celery, bell pepper, and garlic with 4 sleeves of the crackers. Make a layer of 1/2 the cracker crumb mix in the bottom a 12" D.O. Place 1 quart of the oysters and 2-tbsp. Butter evenly on the top. Repeat layer with crumb mix, oysters, and butter. Add remaining 2 sleeves of crackers for the top layer. Mix the Tabasco with the oyster liquid and pour over the top. Slice the jalapenos lengthwise and place on top in decorative pattern of your choice. Bake at 350 to 375 for 45 minutes. Sprinkle with grated Parmesan and cook another 5 to 10 minutes until lightly browned. Enjoy.

Sauté with a full bed of charcoal under the oven. Cook with 16 briquettes on top and 12 under the bottom to get the right temperature.

Scallop Gumbo

2 lb small scallops

2 lb fresh okra, sliced 1/4" slices

2 medium onions, chopped

2 medium bell peppers, chopped

1/2 c celery, chopped

4 tbs cooking oil

3 tbs flour

3 medium tomatoes, cut up

2 cloves garlic, minced salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery. Cover and cook about 30 min, until vegetables are done. Add scallops and simmer an additional 6 min.

Shrimp Etoufee

3/4 lb butter

5 c diced onion (or equal volume to meat)

1 c parsley, chopped

3 tbs salt

1 tbs Louisiana Hot Sauce

2 tbs lemon juice

4 lb peeled shrimp

2 tbs Worcestershire Sauce

Cook onion in butter until clear. Add parsley, salt, lemon juice, hot sauce and Worcestershire sauce and

simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink and are done.

PASTA AND PIZZA

Baked Penne With Sausage Tomato & Cauliflower

3 cups chicken stock

Salt and Freshly ground pepper

1 head cauliflower, cored

1 tablespoon Extra Virgin Olive Oil

1 pound bulk Italian sweet sausage

3-4 cloves garlic, finely chopped

1 yellow onion, finely chopped

1 bay leaf

One 28-32 oz can diced tomatoes

1 pound penne

1 cup heavy cream

½ cup grated Parmesan

8 oz. Mozzarella cheese

Preheat the oven to 400 degrees F. Heat 2½ cup stock in a small saucepan over medium heat. Meanwhile, bring 1½ cups water to a boil in a pot and season with salt. Add cauliflower, cover and steam until tender, about 12 minutes. Drain and break into florets. Heat EVOO in Dutch oven over medium-high heat. Add sausage and crumble it into very small pieces. Add garlic and onions and cook for 5 minutes. Deglaze with ½ cup stock stirring and scraping up any browned bits from bottom of pot. Add bay leaf, tomatoes and stock and stir to break up tomatoes. Simmer until thickened, about 30 minutes. Discard bay leaf and season with salt and pepper.

Meanwhile, bring large pot of salted water to boil. Add pasta and cook to just shy of al dente, about 7 minutes. Reserve a ladle of starchy cooking liquid and drain pasta. Return pasta to pot. Add heavy cream, cauliflower, and sausage sauce and a little of reserved cooking liquid and stir to combine. Transfer mixture to a casserole dish and top with cheeses. Bake until top is browned, 35 to 40 minutes. Serve.

Calzone

Dough:

2 cup warm water

1 Tbs. sugar

1 packet yeast (approx. 1 Tbs..)

1 tsp salt

6 cups all purpose flour

1/4 cup olive oil

Filling:

Your choice

Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4

more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten

into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over

and seal. Bake in the middle of a very hot Dutch oven with coals piled on the lid for approximately 15

minutes. This is also good with chili beans and with curries.

Fred Maslan, Scouter

Dutch Oven Lasagna

1-1/2 lb. lean ground beef

23 oz spaghetti sauce

9 oz shredded mozzarella cheese

3 eggs

2-1/4 c cottage or ricotta cheese

1/4 cup grated Parmesan cheese

13 lasagna noodles

1-1/2 tsp. oregano

3/4 c hot water

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.

Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese,

Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.

Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

Dutch Oven Tortilla Lasagna

1 bottle spaghetti/pizza sauce or make your own recipes with cans of tomato sauce and spices 1 packpage.

Mozzarella cheese, grated

Your choice of sausage, hamburger or meatless (1 lb.)

Sliced or chopped tomatoes/zucchini (optional)

Tortillas

This dish can be made with whatever you like to put in your lasagna. It is adapted so it can be cooked outdoors by replacing lasagna noodles with flour tortillas and baking in a Dutch oven instead of a glass dish. Cook meat in a saucepan until cooked thoroughly. Layer tortillas, sauce, cheese, and other ingredients in Dutch oven. Place Dutch oven in coals for approximately 45 minutes or whenever heated thoroughly.

Mama's Macaroni & Cheese Casserole

24 oz package elbow macaroni

11/2 lb grated mild cheddar cheese

1/4 lb butter or margarine

milk

salt

black pepper

Boil macaroni by the directions on the package. Drain well. Stir in butter and half of the cheese. Spray Dutch oven(12 inch) with Pam non-stick cooking spray. Pour macaroni and cheese into oven. Add salt and pepper to taste. Pat down macaroni in Dutch oven, then add enough milk to show at top of macaroni. Top with the rest of the cheese and add more pepper. Bake at a medium heat until cheese melts and starts to brown on top.

Macaroni Salad

3 cups dry elbow macaroni

1 1/2 cups Lite Mayo

1/2 cup low fat sour cream

1 can evaporated milk

1 tablespoon soy sauce

1/2 cup onions -- finely chopped

1/2 cup bell pepper -- finely chopped

1/2 cup celery -- finely chopped

1/2 cup carrots -- finely chopped

1/2 cup green cabbage -- finely chopped

2 tablespoons seasoning mix (recipe follows)

Place 4 quarts of water into 12" Dutch oven over a full spread of coals and bring to boil. Add 3 cups of macaroni and return to boil. Cook 8 to 10 minutes until done al dente. Drain, rinse in cold water and set aside to cool. Place Dutch oven aside until cool as well. Place the mayo, sour cream, and canned milk in a large bowl and add the soy sauce and seasoning mix. Whip together until well blended. Place cooled Dutch oven over a bed of ice to chill. Put cooled macaroni and all the vegetables in the Dutch oven. Pour the sauce over all and mix gently. Leave chilled until ready to serve. The longer it is chilled, the better the flavors meld together. Serve with a big bowl of crackers or chips.

Paul's Mix (seasoning mix used above)

2 teaspoons salt

1 teaspoon paprika -- sweet

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard

1/2 teaspoon black pepper -- ground

1/2 teaspoon white pepper -- ground

1/4 teaspoon cayenne

Combine salt, paprika, onion powder, garlic powder, dry mustard, black pepper, white pepper, and cayenne in a small bowl. Use as directed.

Old Fashioned Macaroni and Cheese

8 oz macaroni

8 oz sour cream

2 c cottage cheese

8 oz cream cheese

1 small onion, chopped

Salt & pepper

8 oz sharp cheddar cheese

Prepare 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.

Rosie Higher, Ft Walton Beach, Fl

Pizza Hot Dish

2 pkg Crescent rolls

8 oz Shredded Cheddar Cheese

1 jar Pizza Sauce

8 oz Shredded Mozzarella Cheese

1-1/2 lb Ground Beef

Brown ground beef, drain. Line Dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough.

Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350.

Spaghetti & Meatballs

1 large onion

1 clove garlic, crushed

1 tsp sugar

1 tsp oregano leaves

3/4 tsp salt

3/4 tsp basil leaves

1/2 tsp marjoram leaves

1 can(8 oz) tomato sauce

4 c hot cooked spaghetti

1 can(16 oz) whole tomatoes

For Meatballs:

1 lb ground beef

1/2 c dry bread crumbs

1/4 c milk

3/4 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp pepper

1 small 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. Spaghetti: 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 min. Stir meatballs onto mixture, Cover and simmer stirring occasionally, 30 min

longer. Serve over spaghetti and if desired, with grated Parmesan cheese.

Zesty Dutch Oven Pasta Recipes

8 oz. bulk sausage

1 can (26.5 oz Hunt s Traditional Spaghetti Sauce

2 cans (14.5 oz) HEB s diced tomatoes, drained

1 can (14.5 oz) kidney beans, drained

1/2 cup Pace s Thick N Chunky Salsa

5 cups hot, cooked rotini pasta (mild) (or pasta of your choice)

Using a 12 inch Dutch oven, cook and crumble sausage until browned.

Add remaining ingredients, mixing well, and cook until well heated throughout.

Garnish top with shredded Cheddar cheese, if desired. Serve hot. Makes 8-10 servings.

Vegetable Lasagna

Sauce:

1 15oz can tomato sauce

1 small can tomato paste

1 15oz can chopped tomatoes

1 large onion chopped

plenty of minced garlic

2 Tbls (or more) Italian seasoning

2 Tbls (or more) dried oregano

1 Tbls black pepper

Set overnight in refrigerator

1 15oz container ricotta cheese

2 eggs

1/2 cup Parmesan cheese

Whip these together with a fork or wisk.

In a separate container grate together:

1 lb Mozzarella cheese

1/2 lb Monterey jack cheese

8 oz Provolone cheese

3 oz Romano cheese

Vegetables:

3 zucchini sliced

1 red onion chopped

1 red bell pepper chopped

8 oz mushrooms sliced

fresh spinach (enough to layer)

Pour about 1/4 cup of sauce in bottom of oven to prevent sticking. Make a layer of uncooked lasagna noodles (you may have to be creative getting dried noodles to fit into a round pot) Using half of ricotta mixture, spread over uncooked noodles. Layer half of vegetables. Layer half of cheese. Pour half of sauce over vegetables. Repeat process. Cook at least one hour in a 14" oven using enough charcoal to create about a 300-350 degree oven. Check to be sure the noodles are soft and the vegetables are soft. Let stand at least 15 minutes before serving.

SOUPS

Beef Stew

2 lb stew meat, 1" cubes

1 large 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 medium 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.

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 medium potatoes, cubed

4 medium carrots, coarsely chopped

2 (8 oz) cans tomato sauce

1 hot red pepper

1/2 small cabbage, coarsely chopped

1 (17 oz) can whole kernel corn

1 (15 oz) can English peas

Drain corn and peas reserving liquid. Add liquid, water and bones in large Dutch oven, bring to 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

Black Bean Soup

2 (15 ounce) cans black beans, rinsed and drained

1 onion, chopped

2 cloves garlic, chopped

1 green bell pepper, chopped

7 cups water

1 teaspoon olive oil

salt to taste

ground black pepper to taste

1/8 teaspoon ground cumin

In a Dutch Oven sauté onion, garlic and green pepper in oil over medium heat till tender.

Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes. Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.

Chicken Gnocchi Soup - Olive Garden

1/3 cup olive oil or butter

2 cloves minced garlic

1 package of chicken cutlets

1/3 cup flour

1/2 pkg baby carrots chopped

3 stalks celery chopped

1 medium yellow onion chopped

1 package frozen spinach

1 cup 2% milk

Splash of heavy cream

2 tablespoons chicken base

3/4 container of chicken stock

Salt and pepper

Dash of red pepper flake

Package of frozen gnocchi

On medium heat, melt butter/olive oil in Dutch oven - add garlic and sauté. Add chicken and cook through. Take out chicken and chop into bite size pieces. Add flour and mix will until the flour is cooked into the chicken. Next add milk and cream and chicken stock. Add veggies, chicken, and chicken base. Stir - let simmer for 2-3 hours, until veggies are soft. Add gnocchi in hot soup at end - cook for about another 3-4 minutes.

Chicken Stew

1 can cream of chicken soup

1 onions, chopped

2 celery ribs, chopped

1 can carrots

2 teas. Garlic, minced

1 can diced potatoes

1/2 teaspoon salt

1/4 teaspoon white pepper

1 can corn

2# cooked boneless skinless chicken cut 1”

sweet paprika

In a dutch oven, Add all ingredients except paprika and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 1 hour. Sprinkle with paprika and more salt and pepper if needed before serving.

Cajun Oven Jambalaya

1 1/2 cups uncooked regular rice

2 1/4 cup water

1 can (10 3/4 oz) cream of celery soup (undiluted)

1 can (10 3/4 oz) cream of onion soup (undiluted)

1 can (10 3/4 oz) tomatoes and green chiles (not drained and chopped)

1 lb smoked sausage, cut into 1/4 inch slices

1 lb fresh shrimp, peeled, de-veined and cut into small pieces

Combine first 5 ingredients in a 10 inch oven, cover and bake at 350 degrees for 40 minutes. Stir in sausage and shrimp. Cover and bake an additional 20-30 minutes or until rice is done.

Chili a La 1772

1/2 lb dried pinto beans

1 lb hot sausage

1 lb ground beef

2 medium onions, chopped

2 cloves garlic, minced

1 can (6-ounce) tomato paste

1 quart tomato juice

3 tbs. chili powder

1 tbs. dry mustard

1 tbs. vinegar

1 tbs. Worcestershire sauce

1/2 tsp ground cumin

1/2 tsp coriander

1 tsp salt

1 tsp pepper

3/4 tsp ground allspice

1/2 tsp ground cinnamon

5 bay leaves

Dash of hot sauce

Pinch of red pepper

Combine ground meat, onion, and garlic in a large Dutch oven; cook until meat is browned, stirring to

crumble meat. Drain off pan drippings. Add remaining ingredients, mixing well. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally. Remove bay leaves. Yield, about 2 1/2 quarts. Cook beans

separate and add to chili.

Cowboy Soup

Potato chunks

1 can peas

1 lb ground beef

1 can green beans

1 medium 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.

Easy Beef Stew

2 lb. Stew meat

3 large onions

Potatoes

Corn

Carrots

Peas

Cauliflower

2 Beef bouillon cubes

Mushrooms

Seasonings

Cornstarch

Water

Kitchen Bouquet

Cut meat into pieces of eating size, Cut onion into quarters, Cut vegetables and potatoes into desired size for eating. Put 1/4 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 pot 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.

Easy Dutch Oven Cowboy Stew

4 potatoes, cut into 1 inch pieces

1 lb ground beef

1 medium onion, diced

1 can of corn

1 can of peas

1 can of stewed tomatoes

1 can of green beans

1 can of baked beans

1 can of tomato soup

salt and pepper to taste

Brown ground beef and onions. Add all other ingredients (don't drain the cans). Add any desired seasonings, such as salt and pepper. Cook until potatoes are done.

Great Beef Stew

1/4 lb chuck steak (cheap) for each person

5 pounds of potatoes

5 pounds of carrots

Salt, pepper, bay leaves, water

Let the beef cook for 30 minutes after the water is a full boil, (make sure pot has a cover for more efficient

heating) throw in carrots + potatoes , bring to boil and serve once carrots and potatoes are soft.

Green Chili

2 lb lean pork

2 stalks of celery, chopped 1/2"

2 medium tomatoes, chopped

1/2 c Ortega Green Chilies

6 cloves garlic, minced

3 tbs jalapeno pepper sauce

Brown pork in a dab of oil. Add remaining ingredients and mix well. Add 1-2 cups water. Cover and

simmer 45 min to 1 hour. If it is too thin, remove cover and continue to simmer until thickened.

Hamburger Soup

1 pound lean ground beef

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

5 cups beef broth

1 Tblsp. Worcestershire sauce

1 (8 ounce) can tomato sauce

1 (16 ounce) can diced tomatoes

1 teaspoon salt

1 (10 oz,) pkg. frozen corn kernels

1 teaspoon dried basil

3 tablespoons ketchup

In a Dutch oven, brown hamburger over medium heat with a small amount of olive oil if necessary. Drain off fat. Combine beef, carrots, celery, onions, bouillon, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in the Dutch oven. Bring to a boil. Reduce heat, and simmer for at least 1½ hours.

Homestyle Chili

1 lb ground beef

1 large yellow onion, chopped

3 cloves garlic, minced

1 tbs cumin

2 tbs chili powder

1 tbs Worcestershire sauce

1 (20 oz) can tomatoes, chopped

1 green bell pepper, chopped

1 c red wine(dry)

Salt & pepper to taste

1 lb uncooked kidney beans

Cover beans with 2"-3" water. Bring to boil, remove from heat and let stand 1 hour. Drain and set aside.

Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer about 1 hour.

Variations: Use black beans instead of kidney beans. Add fresh ground ginger, paprika or cocoa.

Italian Chicken and Vegetable Soup

2 tablespoons olive oil

4 boneless, skinless chicken breasts, cut into bite-sized pieces

1 small onion, chopped

1 cup sliced carrots (about 3 small)

2½ cups sliced zucchini

2 (14.5-oz) cans diced Italian tomatoes

2 (14.5-ounce) cans chicken broth

Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Leftover Ham Bone Soup

1 leftover ham bone

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

1 russet potato, peeled and diced

1 cup white kidney beans

3/4 cup frozen corn kernels

3/4 teaspoon thyme

2 bay leaves

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups leftover diced ham

Place leftover ham bone in a Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard ham bone. Heat olive oil in a Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes. Serve immediately.

Lobster Chowder

1 large onion, chopped

1 tomato, seeded, peeled & chopped

3 green leeks, slivered

2 medium carats, peeled, diced

2 c clam juice

4 tbs flour

5 tbs butter

1 c oysters

1 c shredded lobster

3 c lobster shells & tails, broken up

Sauté 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.

Mike's Chili

2 lb ground beef

4 tbs water

1 tbs oil

2 tsp each of salt, sugar, Worcestershire Sauce, cocoa, ground cumin, oregano

1/2 tbs Tabasco sauce

1 large 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.

O'Charley's Loaded Potato Soup

3 pounds red potatoes

¼ cup margarine, melted

¼ cup flour

8 cups half-and-half

1 (16-ounce) block Velveeta cheese, melted

White pepper, to taste

Garlic powder, to taste

1 teaspoon hot pepper sauce

½ pound bacon, fried crisply

1 cup cheddar cheese, shredded

½ cup fresh chives, chopped

½ cup fresh parsley, chopped

Dice unpeeled red potatoes into ½" cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until ¾ cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley. Makes 8 servings.

PORK & VEGETABLE SOUP

3 pounds diced pork

1 bunch of celery

4 large onions

3 pounds potatoes

2 pounds carrots

1 head cabbage

1 can rotel tomatoes

1 cans of peeled diced tomatoes

2 large squash

2 large zucchini

3 quarts water

1 Tbs. paprika

1 Tbs. Cumin

In a number 14 Deep Dutch Oven brown pork and remove. Brown onions and celery. Add pork back in the pot with water, potatoes, cabbage and carrots. Bring to boil then simmer for 20 minutes. All remaining ingredients and bring to boil. Simmer for 30 minutes.

Pasta e Fagioli Soup

1 (16 ounce) package dried navy beans

10 oz. meaty ham bone or smoked pork hocks

10 cups water

1 (8 ounce) box elbow macaroni

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 (16 ounce) can diced tomatoes

2 stalks celery, diced

1 carrot, diced

½ teaspoon red pepper flakes, or to taste

1 cup water

salt and pepper to taste

2 tablespoons chopped fresh parsley

Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water to chill, then set aside. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5-15 minutes. Stir in chopped parsley before serving.

Southwestern Corn Chowder

1/2 pound cooked ham, cut into 1/2 inch cubes

2 cans (16 ounces) cream-style corn

1 can (ll ounces) whole-kernel corn with green and red peppers, drained

1 can (4 ounces) chopped green chiles

1 cup sour cream (can use light sour cream)

1 cup milk (may use skim milk)

In a 12" Dutch oven combine ham, cream-style corn, corn and chiles. Cook over medium-high heat, 1/2 to 1 full ring of charcoal on bottom, stirring occasionally, until mixture just comes to a boil. Reduce heat by removing some of the coals. Stir in sour cream and milk. Continue cooking, stirring occasionally, until heated through. May be kept at this stage until ready to serve.

Spicy Blackeyed Pea Soup - Serves 6-8

4 cups Blackeyed peas (dried)

1 cup grated sharp cheddar cheese

4 tablespoons bacon drippings

2 can of Ro-Tel tomatoes (10 oz.)

2 cup beef broth

salt and pepper, to taste

1 large onion, chopped

Tortilla chips

1. Rinse and cook blackeyed peas according to package directions. When tender, drain off most of the water and retain in case you need more liquid for soup broth.

2. Sauté onion in bacon drippings until soft. Mash the peas with potato masher and add to onions in the pan.

3. Add the tomatoes, beef broth and cheese. Simmer until the cheese has melted. Salted and pepper to taste.

4. If needed add retained water from cooking blackeyed peas to make soup the desired consistency.

5. Serve hot and garnish with tortilla chips.

Stew and Biscuits

1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat)

1 bottle Zesty Italian salad dressing

1 tbs.. Worcestershire sauce

1 tbs.. butter or margarine

1 large onion

1 tsp. pepper

1 tsp. garlic salt

1 tsp. seasoning salt

1/2 cup corn starch

1 - 2 cans refrigerated jumbo biscuits

1 large Ziplock bag

2 - 3 1 lb. bags frozen vegetables (chef's choice - many combinations are available at the supermarket.

The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it). Dice the onion. Sauté' in the butter in the Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned, add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the mixture, add a little more water. Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water, which will have to be thickened. To do this, mix the corn starch with cold water in a separate cup until it is a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to simmer on low heat for 5 - 10 more minutes, stirring frequently. Pull the oven off the fire and uncover. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light

golden brown.

Smoky Sweet Potato Black Bean Chili

2 cans black beans, wash, drain

4 cups sweet potato, diced in ¾” cubes

1 tablespoon olive oil

2 cups chopped onion

2 cloves garlic, minced

1 chipotle pepper en adobo, chop finely

2 teaspoons cumin powder

½ teaspoon smoked paprika

1 tablespoon ground chili powder

1 can of diced tomatoes

2 cups vegetable broth

sea salt to taste

¼ cup chives, into small pieces

1 large Haas avocado

1. Heat tablespoon of oil in a Dutch oven. Sauté onion for a few minutes, then add sweet potato and garlic. Keep sautéing until onions are translucent, about 8-10 minutes.

2. Add chili en adobo, cumin, chili powder, and paprika. Heat until spices are very fragrant. Add can of tomatoes, black beans and one can of vegetable broth.

3. When broth is bubbling, reduce to simmer and cook 30-35 minutes, until sweet potatoes are tender. Continue to add remaining vegetable broth as needed making texture of chili you like. Season to taste with salt.

4. When finished, allow flavors to marinate a few mintes. To serve, top with avocado slices and chives.

Texas Chili

2 lb lean chuck roast

1 large onion

Bacon grease

6 cloves garlic, minced

6 jalapeno peppers, seeded & chopped

2 tsp salt

4 tbs chili powder

1 tbs cumin

1 tbs oregano

1 (20 oz) can tomatoes, chopped

Brown meat, garlic and onions in bacon grease. Add jalapeno peppers and mix well. Add remaining

ingredients, cover and cook 1 hour

Wonton Soup

1/2 lb. ground pork

1 green onion (w/tops), chopped

2 tsp. soy sauce

½ tsp. cornstarch

¼ tsp. ground ginger

24 wonton skins

5 c. water

3 cans condensed chicken broth

3 soup cans water

1 tbsp. soy sauce

1 c. spinach, or watercress, cut sm.

Cook pork and green onions, stir occasionally, until pork is brown; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton. Moisten edges with water. Fold in half to form overlapping triangle. Moisten one corner with water. Pinch to seal. Heat 5 cups water to boil in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes only. Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boil in 3 quart saucepan. Add spinach. Heat just to boil. Place 3 wonton and 1 cup hot broth in each soup bowl. 8 servings (about 1 cup each). 175 calories per serving.

VEGETABLES

Asparagus Cheese Pie

1 9" pie shell

5 to 6 ounces asparagus, trimmed and cut into 1-inch slices

1 cup small-curd cottage cheese

1 egg, beaten

2 ounces blue cheese, broken into small pieces (1/2 cup)

2 green onions, sliced

2 jalapenos diced

1 tablespoon Tabasco Sauce

Preheat 14" Dutch Oven W/12 charcoal briquettes under the oven and 24 on the lid.

Bake pie shell on a trivet in the 14 for 10 or 15 minutes, or until lightly browned, remove from oven.

Reduce briquettes to 11 and 21.

Cook asparagus in boiling water until crisp-tender, 5 to 7 minutes then drain. Combine the asparagus, cottage cheese, egg, blue cheese, onions and jalapenos. Spoon mixture into pie shell.

Bake 35 to 40 minutes, or until filling is set.

Asparagus Tart

1 precooked pie shell

1 c Shredded Cheddar cheese

1 lb asparagus, trimmed, cut

3 tbs red pepper strips

1-1/2", cooked tender-crisp

2 tbs cornstarch

1/2 tsp salt

Pinch of pepper

1-1/2 c half-&-half

3 eggs, slightly beaten

1/4 c grated Parmesan cheese

Line shell with cheese. Top with asparagus and pepper strips. In medium bowl combine cornstarch, salt and pepper. Gradually stir in half and half until smooth. Stir in eggs and Parmesan 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.

Bacon Wrapped Potato Twists

4 medium potatoes

4 yams about the same size

8 strips bacon

2 tablespoon sliced almonds

1/2 tablespoon sesame seeds

Cut the ends off the potatoes and yams to give a flat surface to start cutting. Using a twin-curl cutting garnishing tool, cut a twin curl from each potato and yam. Unwind each curl and rewind a yam curl with a potato curl to produce a white and yellow curl. This process will yield eight twists. The remaining potato and yam pieces may be stuffed and cooked separately. If the twists are not going to be cooked immediately, place them in water to prevent discoloration. Wrap a strip of bacon around each twist and place in a 10-inch Dutch oven. Sprinkle sliced almonds and sesame seeds over the top. Place 8 coals under the Dutch oven and 12 on top of the oven (about 350F). Cook for 30 to 45 minutes or until done. Please note that the twists can be cooked in the same Dutch oven along with the Lemon Pepper Chicken Supreme. This will make 8 twists.

BAKED BEANS, SINGLE RECIPE

Combine the following and cook until bubble and thick. Can tilt the lid some to help evaporate water. Fits in a 12-inch pot.

1 ea. 106 oz can pork 'n beans, rinsed and drained

¼ lb. crisp bacon

2 tsp. dry mustard

½ cup ketchup

1 med. diced onion

½ cup molasses

½ cup brown sugar

1 tsp of liquid smoke mesquite flavor

2 tsp of any mesquite marinade sauce

Baked Turnips

2 cups turnips, diced cooked and drained 2 Tbsp butter

1 cup milk

1/2 tsp salt

1/2 cup grated cheese

1/4 tsp paprika

2/3 cup buttered bread crumbs

Tbsp flour

Melt butter, add flour, salt, paprika and milk to make a thick white sauce. Place turnips and cheese into greased Dutch oven in layers. Cover with sauce and sprinkle the top with buttered crumbs. Bake for 30 minutes at 350 degrees.

Black-eyed Peas

2 lbs. Black-eyed peas

½ package of bacon cut into pieces

2 onions chopped

2 bell peppers chopped

2 cloves garlic chopped

1 Tablespoon "Adams Cajun Bean Seasoning"

½ teaspoon crushed red pepper

1 bay leaf

2 Ham hocks

8 cups water

Soak peas overnight. Brown bacon, onions, peppers and garlic. Add peas, water, ham hocks, bay leaf, crushed red pepper and seasoning. Bring to boil and simmer until peas are tender.

Cajun Corn

3 1 lb cans creamed corn

2 1 lb cans whole kernel corn

2 lbs crawfish or shrimp meat

1 can cream of mushroom soup

2 large onions chopped fine

3 stalks celery chopped fine

1 large bell pepper chopped fine

6 jalapenos chopped fine

2 tablespoons minced garlic

4 eggs beaten

2 cups cornmeal

2 tablespoons crushed red pepper

1 tablespoon black pepper

2 tablespoons prepared horseradish

1 lb sharp cheddar cheese, grated

1 cup jalapeno jack cheese

1/2 cup olive oil

Preheat a 12” Dutch Oven with 8-10 charcoal briquettes under oven and 16-18 on top. Saute onions, celery, peppers, and garlic in olive oil until onions are clear. In a bowl, mix with cheddar cheese and horseradish. In another bowl combine meat, mushroom soup, eggs, corn, cornmeal and seasonings. Pour mixtures into Dutch Oven in alternating layers. Bake 45 minutes. Sprinkle on jack cheese and cook for 5 minutes more with top heat only.

Dutch Oven Scalloped Potatoes

2 pounds potatoes, scrubbed

3 tablespoons butter

1½ cups Ched/Mont Jack/Amer. cheese

Salt and black pepper

½ large onion, thinly sliced

2 cups milk

1. Preheat oven to 350. Meanwhile, slice potatoes thinly.

2. Butter a small Dutch oven; layer half potatoes on bottom. Sprinkle with 1 cup grated cheese and with remaining butter. Sprinkle with salt and pepper. Layer with other half of potatoes and onion slices. Add milk; sprinkle with more salt and pepper over top.

3. Bake potatoes, covered, until very tender, about 1+ hour. Remove cover, sprinkle with remaining ½ cup cheese, and bake, uncovered, until potatoes are browned, about 30 minutes. Serve hot.

Garlic Potatoes

6 medium sized potatoes

Garlic salt

1/2 pint of cream

Peel potatoes and cut into thin slices. Place the potatoes in the oven in layers, sprinkling some garlic salt

on top of each layer. Pour cream over the lot, and cook for an hour or so until the potatoes are cooked

through.

Hot Potato-Sausage Salad

8 medium red potatoes, cut into quarters then halved

2 dark-orange sweet potatoes cut into the same size pieces as the red potatoes

12 oz. Kielbasa, sliced

¾ cup water

2 tablespoons flour

½ to ¾ cup sliced green onions

4 tablespoons cider vinegar

½ teaspoon salt

¼ teaspoon pepper

Place sweet potatoes in Dutch oven with just enough water to cover. Boil about 15 minutes. Add red potatoes and cook until tender. Remove potatoes from oven and heat Kielbasa until browned. Mix well flour and water, add to sausage along with onions, sugar, vinegar, salt and pepper. Add potatoes and bring to a boil.

Mike's Broccoli Pie

2 10 oz pkg Chopped Broccoli

3 c Shredded Cheddar Cheese

2/3 c Chopped onion

1 1/3 c milk

3 eggs

3/4 c Bisquick

3/4 tsp Salt

1/4 tsp white pepper

Mix broccoli, 2 c of cheese, and onion in Dutch oven. Beat eggs, milk, Bisquick, salt and pepper until

smooth. Pour into oven. Bake until toothpick comes out clean, 25-30 min at 400. Top with remaining

cheese and melt, 1-2 min longer.

Onions Au Gratin

4 tablespoons butter or margarine

10 medium onions, thinly sliced, separated into rings (10 cups)

4 cups cheddar cheese, shredded (16 oz)

2/3 cup Biscuit Mix (I used Pioneer)

1/4 teaspoon pepper ( I used cayane)

1 cup cheddar cheese, shredded, optional (4 oz)

garnish with 2 tablespoons finely sliced green onion tops

Put half the onions and butter into a well oiled 10 inch Dutch oven and cook about 15 minutes until tender, using 1 ring of charcoal under and 1-1/2 rings on top. Remove from the heat and transfer the onions to a large mixing bowl. Repeat with remaining butter and onions. Add the biscuit mix, 4 cupsw of cheddar cheese and pepper to the onions and mix well. Return this mixture to the Dutch oven and bake for about 30 minutes. For the last 10 minutes, cock the lid of the oven a little to let steam escape. Be careful not to let the charcoal dust get into the onions. If desired, add the last of the cheese, replace the lid and cook until the cheese is melted and bubbly. Serve at once.

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.

Savory Vegetable Casserole

1 cup corn flakes

16 oz frozen vegetables (your choice)

1/2 cup chopped onion

2 eggs, slightly beaten

2 Tbls. butter

1 cup shredded cheese (I used sharp cheddar, but any would be good)

Spray with pam and then Heat 8 inch Dutch oven to 350 deg. Crush corn flakes in plastic bag. Cook vegetables until done. Remove and wipe out oven and respray. In a bowl beat eggs, add cereal, cooked vegetables, butter, onion and cheese. Salt and pepper to taste. Stir to combine and return to Dutch oven. Bake 20 to 30 minutes with half ring on bottom and more on top.

BREADS

BROCCOLI CORNBREAD

1 small carton cottage cheese

1 box frozen chopped broccoli

1 small onion chopped

3 eggs, beaten

1 pkg ready mix cornbread

1 stick margarine

Melt margarine and pour into bowl with other ingredients. Mix well and pour into black pot. I add grated cheese to top. Bake at 350 degrees for 50 minutes to 1 hour.

Green Onion Cheddar Cheese Biscuits

4 cups Pioneer Brand Biscuit and Baking Mix

*1 cup diced jalapenos

1/2 cup chopped green onions with tops

1 1/2 cups shredded sharp Cheddar cheese

2 teaspoons coarse ground black pepper

1 teaspoon salt

2 cups buttermilk

Preheat oven to 400º-degrees. Spray baking sheet with nonstick spray.

Thoroughly toss together dry biscuit mix, jalapenos, chopped green onions, shredded cheese, salt and pepper.

Pour buttermilk into 5-quart mixing bowl. Add blended biscuit mix. Mix until moist. Turn dough out onto a pastry cloth. Pat dough into a disk. Gently roll out dough to 1/2-inch thick. Use 2-inch biscuit cutter, cut out shapes. Re-roll scrap dough only once, and cut remaining shapes. Place biscuits with sides touching. Bake 15-18 minutes or until golden brown on top. Makes about 18 biscuits.

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.

Quick Biscuits

While you are preheating the Dutch oven (10 charcoal briquettes underneath), make rolled (or drop, if

you're camping) biscuits, using the recipe off a Bisquik box. Powdered milk just fine.

Put the biscuits into the Dutch oven and cover. Let sit for 5-7 minutes (this browns them on the bottom).

Lift the Dutch oven off the bottom coals, and put 25 coals on top. Cook another 8-10 minutes (check at 5

minutes to make sure they aren't burning). Key--oven needs to be HOT.

Pete Farnham, CM, Pack 1515, Alexandria, VA

Spinach Cornbread

1 small carton cottage cheese

1 stick margarine or butter

1 box frozen chopped spinach

1small chopped onion

3 eggs, beaten

1 pkg ready mix cornbread (Jiffy)

grated cheese

Melt the margarine in the Dutch oven. Mix melted margarine in a bowl with ingredients, and pour this mixture into a round pan that fits into the oven. Add grated cheese to the top. Place a cast iron trivet under the pan to keep the cornbread bottom from getting too dark. Bake at 350 degrees for 50 minutes, or until done.

The "First Loaf" Yeast Bread

5 to 6 cups flour

3 Tbs. Sugar

2 tsp. Salt

1 package yeast

¼ cup nonfat dry milk

2 cups hot water (120 to 130 degrees F)

3 Tbs. Shortening

Put 2 cups flour, sugar, salt, yeast and dry milk in bowl. Pour hot water into bowl with dry ingredients. Add shortening. Add 1 cup sifted flour beat 100 strokes. Add rest of flour 1/2 cup at a time. Turn onto floured board and knead 10 minutes. Place into greased bowl and cover with plastic wrap. Let rise until double (about 1 hour). Punch down and shape into loaf inside # 12 deep Dutch Oven. Let rise until ½ double in size (about 30 or 45 min.). Bake 400 degrees (1½ rings of charcoal underneath and 2 rings on top) for 10 minutes then reduce heat to 350 degrees (1 ring of charcoal underneath and 1 ½ rings on top) and bake 25 to 35 min.

Three Seed Bread (Sunflower seed whole wheat)

Mix in a large bowl:

2 cups flour

2 Tbls gluten powder (optional)

1 Tbls instant yeast

2 tsp salt

1/3 cup packed brown sugar

To this add with mixing, 1-3/4 cups water at 130 degrees. Mix 1 minute and then add the following in the order listed and mix thoroughly:

3 Tbls melted margarine or butter or oil

1 cup sunflower seeds

1 Tbls poppy seeds

2 Tbls toasted sesame seeds

2 cups whole wheat flour

To the above, mix or knead in another 1 to 1-1/2 cups of white flour to get a medium stiff dough. Knead 5 minutes. Rise to double. Punch down, divide dough into thirds and form each third into a thin rope about three feet long. You may have to let the dough rest some to get it to do this. Lay the three ropes side by side and braid them into a loose braid. Get another person's help, and together pick up the braid and place in in a circle into a greased 14" Dutch oven. Pinch the ends together. Allow the dough to rise to only about half-doubled. Do a rich egg wash (one egg and one Tbls water beaten up and painted on the dough with a pastry brush) and sprinkle on liberally more seeds of all three types, especially sunflower. Bake at 350F for 45 minutes (one ring under the pot and 11/2 rings on the lid). The top will start getting brown about 20 to 30 minutes into the baking. Then place a wrinkled piece of aluminum foil over the top for the remainder of the baking time. Then remove from the oven and cool on a wire rack.

Viola's Light Whole Wheat Bread

Into a bowl, place and mix together:

3 cups white flour

2 cups whole wheat flour

3 Tbls gluten

1/2 tsp lecithin

1/3 cup sugar

2 Tbls salt

1 Tbls instant yeast

To above mix, add 3-1/2 cups water at 130 degrees and beat for 1 minute.

Add 1 beaten egg and 4 Tbls oil and beat 1 more minute.

Allow to stand 15 to 30 minutes to sponge.

Mix in 3 to 4 cups more white flour, 1/2 cup at a time until you get a medium dough.

Knead 10 minutes, rise to double.

Punch down, form 2 loaves and put into 5 x 9 pans.

Rise to top of pans and bake at 400 for 10 minutes, then turn oven down to 350 and bake for another 25 minutes.

CAKES, COOKIES and DESSERTS

Apple Crumb Pie

3 cups apples, peeled, cored and diced

1 cup sugar

1 cup brown sugar

1 cup flour

1 stick margarine, melted

Place apples in Dutch Oven and pour sugar over the top. Let stand 15 minutes. Mix together brown sugar, flour and melted margarine. Pour over apples and bake until golden brown. Bake for 30 to 45 minutes at 350 degrees F (this went well with Lacy's homemade ice cream, YUM).

APPLE PAN DOWDY

3- 21oz cans apple pie filling 1 tsp ground cinnamon

cooking spray 1 cup melted butter or margarine

1- 18 oz box white cake mix 1 cup chopped pecans

Spread apple pie filling evenly in a 12 inch oven coated with cooking spray. Sprinkle cinnamon evenly over apple filling. Spoon cake mix evenly over cinnamon; press mix slightly. Drizzle butter evenly over cake mix; sprinkle with pecans. Cook until cake mix is brown. Serve warm with ice cream.

APPLE WALNUT DESSERT

6 cups apple chunks, peeled

2 cups flour

1 1/2 cup sugar

2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/4 cup melted butter, margarine or oil

2 eggs, slightly beaten

1 cup water

Topping; 1 cup brown sugar, 1 cup chopped walnuts

Preheat Dutch oven to 300 degrees. Sift dry ingredients together in a large bowl, and add butter, eggs and water. Mix well. Pour into a greased aluminum foil pan that fits into a 12 inch oven. Sprinkle brown sugar and walnuts over the top. Bake for 60- 90 minutes.

BANANA NUT BREAD

1/2 cup butter 1 cup sugar

2 eggs, beaten 3 large or 5 small bananas

2 cups flour 1 tsp soda

1/2 tsp salt 1 cup chopped nuts

raisins (optional)

Cream butter & sugar. Add eggs, mash bananas and mix well. Add dry ingredients. Bake at 375 degrees for 45 minutes to 1 hour.

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 degrees.

Chocolate & Peanut Butter

1 can semi-sweet condensed milk, chocolate flavored

1 cup butter melted

1 box chocolate graham crackers

1 bag peanut butter morsels

2 cups coconut

2 cups chopped pecans

cooking spray

aluminum foil

Take 2 packs out of graham craker box and crush. In a mixing bowl, mix crackers and butter together. Cover oven with foil and spray bottom lightly with cooking spray. Spread crackers over bottom of oven. Next place peanut butter morsels, coconut, and pecans in this order. Pour can of semi-sweet milk over mixture.

Cover and cook for about one hour. Place 17 coals on top and 8 on bottom. This will be at 350 degrees.

CHOCOLATE CAKE

1/2 pound unsalted butter

8 ounces semisweet chocolate morsels

6 egg yolks

3/4 cup sugar

8 egg whites

Preheat oven to 325 degrees. Grease the inside of a 9" by 3" springform pan. Line the pan with parchment paper and grease the parchment paper. Melt the semi sweet chocolates with 1/2 pound butter. Place 6 egg yolks and 3/4 cup sugar in a bowl and mix well. Whip the 8 egg whites in a separate bowl until stiff. Fold the chocolate mixture in with the egg yolk mixture. Add one third of the beaten egg whites and then gently fold in the remaining egg whites. Pour the mixture into the springform pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out fairly clean.

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 trivet

or inverted pie tin in 350 Dutch oven

Chocolate Trifle

1 - 19.8 oz package of Fudge Brownie mix

1/2 c coffee flavored liqueur

4 tbs strong brewed coffee

1 tbs sugar

3 - 3.9 oz package instant chocolate pudding mix

12 oz container whipped topping

6 - 1.4 oz English toffee candy bars (crushed)

Prepare the brownie mix and bake according to package directions. Prick the top of the warm brownies at

1 inch intervals using a fork and drizzle with Kaluha or coffee. Let cool and crumble.

Prepare pudding mix according to package directions, omitting chilling. Place 1/3 of crumbled brownies in the bottom of Dutch oven which has been chilled to freezing (i.e.: place in snow for 1/2 hour). Top with

1/3 of pudding, whipped toping and crushed candy bars. Repeat layers twice with remaining ingredients,

ending with crushed candy bars. Chill for 8 hours.

Cream Cheese Pound Cake

1½ cups butter

8 ounces cream cheese

3 cups sugar

6 eggs, beaten

3 cups cake flour

1 teaspoon vanilla extract

Melt cream cheese and butter. Add sugar and mix well. Add eggs and flour, mixing well. Blend in vanilla. Heavily spray inside of 12" Dutch oven with cooking spray. Pour batter into oven. Bake with approximately 9 coals on bottom and 15 coals on top for approximately 1 hour. Check for doneness. Turn out on lid of oven. May be topped with strawberries and whipped cream or drizzled with boiled chocolate icing. (For conventional oven, bake in greased and floured tube pan at 325 degrees for 1 hour.)

Devil's Tooth Cheesecake

Crust:

1/2 cube melted butter

1 pkg 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 pkgs 8-oz cream cheese

1 cup sugar

1 16-oz tub ricotta

6 eggs

1/2 cup sour cream

1.5 tsp almond flavoring

1.5 tsp vanilla

12 oz Nestles chocolate chips

1/4 cup butter

1/2 cup whipping cream.

Mix first five filling ingredients 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 Dutch oven.

Double Peanut Cookie

½ cup butter

1 ½ cups graham cracker crumbs

1 14-oz can sweetened condensed milk

1 12-oz package peanut butter flavored pieces

1 6-oz package semisweet chocolate pieces

1 cup chopped Spanish peanuts

Preheat oven and melt butter. Remove from heat and stir in crumbs, spreading evenly over bottom of oven. Pour sweetened condensed milk evenly over crumbs. Sprinkle with layer of peanut-butter pieces, a layer of chocolate pieces and then the peanuts. Bake at 350 degrees for 25 minutes.

Dump Cobbler

1 pkg yellow or white cake mix

2 cans pie filling or 1 large can fruit cocktail

Cinnamon

Butter

Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used. I recommend 1 can apple filling and 1 can of fruit cocktail.

Easy Peach Cobbler

1 Box Duncan Hines yellow cake mix (O/U, parve)

2 29 oz cans sliced peaches (or equivalent)

3 eggs

1 cup sugar

1/2 cup brown sugar

Oil (at least 1/3 cup plus 4 teaspoons)

1 teaspoon cinnamon

Water

Large Ziplock bag to mix cake in

In Ziplock bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.

Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot When

sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar, Add 2

teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches SLOWLY Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving.

Giant Cinnamon-Pecan Ring

2 1lb loaves frozen bread dough

1/2 c butter, melted

1/2 c sugar

1/2 c packed brown sugar

2 tsp cinnamon

1/2 c chopped pecans

1-1/4 c sifted powdered sugar

1/2 tsp vanilla

Milk (about 4 tsp)

Cinnamon sticks (optional)

Pecan Halves (Optional)

Lightly grease inside of Dutch oven. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces(total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on sheet of foil. Roll rope in sugar mixture to coat. Shape rope into a coil in center of Dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans. Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30-35 min or till done. Cover with foil last 15 minutes to prevent over browning. 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

Grandma Audleman's Bread Puddin'

2 c Milk

2 tsp cinnamon or nutmeg

1/4 c Butter

1/4 tsp salt

2 eggs

8 slices week old bread

1/2 c Sugar

1/2 c Raisins

Dice bread into small cubes. Beat eggs and salt together. Place milk and butter in 2 qt saucepan and heat until scalded. Mix in bread sugar cinnamon and eggs. Stir until bread is well soaked. Stir in raisins and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven on a trivet. Bake until toothpick comes out clean at 350, about 30-40 min. Top with cinnamon sugar or brown sugar.

Hawaiian Pie

1 stick margarine

1/2 c chopped nuts (pecans, peanuts, almonds)

1 c sugar

1 tsp vanilla

2 eggs

1 tsp vinegar

1/2 c coconut

1 unbaked pie shell

1/2 c raisins

Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into

pie shell. Place on trivet or inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven about

5 min after removing coals.

Hood River Fresh Apple Cake

2 cups granulated sugar

1 cup shortening

2 eggs

2 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

4 cups chopped cooking apples

1 cup chopped nuts

Cream together shortening and eggs. Sift dry ingredients and add to mixture. Add chopped apples and nuts. Bake in a greased 9x13 pan for 45 minutes at 350 degrees F.

Sauce:

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup margarine

1/2 cup whipping cream

1/2 teaspoon vanilla

In a small pan combine sugars, margarine and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake. It may be warm or cold, but is particularly good warm.

Indian Bread Pudding

2 c milk

1/4 tsp Ginger

1/4 c Yellow cornmeal

1 egg

2 tbs Sugar

1/4 c Molasses

1/2 tsp Salt

1 tbs butter

1/2 tsp Cinnamon

Place 1 1/2c milk in Dutch oven and heat to scalding. Combine cornmeal, sugar, salt, cinnamon and

ginger, add to milk stirring constantly. Cook 2 min. Combine egg, molasses and butter. Add small

amount of the hot milk mixture, slowly. Then add to remaining milk mixture. Stir and cook until thickened, 2-5 minutes. Pour remaining milk OVER (do not stir in!) pudding. Cook until set, 5 minutes. LET STAND 10 to 15 minutes before serving.

Johnson Creek Brownies

2 sticks butter

6 squares baking chocolate

2 cups sugar

4 eggs

1 cup flour

2 tsp. Vanilla

2 cups chopped pecans

Melt butter and chocolate. Add sugar and blend well. Beat in the remaining ingredients. Pour into sprayed Dutch oven and bake at 350 for 25 minutes, or until done.

Karley Kake

2 boxes French Vanilla Kake mix

4 large eggs

2 - 20 oz. cans crushed pineapple, do not drain.

10 oz. can maraschino cherries, drained.

2 cups shredded coconut.

2 cups chopped walnuts.

1 stick unsalted butter

1 cup granulated sugar

1 cup light brown sugar

1 can condensed milk

8 oz chocolate chips

Combine first four ingredients in a large bowl just until mixed. Add 1 cup of coconut, 1 cup of walnuts and blend. Pour into lightly greased oven at 350oF. Bake 45 to 50 minutes until light and fluffy. About ten minutes before the kake is ready, mix in a sauce pan the butter, sugars, milk, & chips. I use an 8" cast iron skillet and set it on the lid of the Dutch Oven. Bring to a boil for 3 to 5 minutes, add milk to maintain a pourable consistency. Remove from heat and add the remaining coconut and walnuts. Pour over hot kake and let cool ten minutes. Enjoy straight from the oven.

Kicked up Monkey Bread

4 cans biscuits quartered

3 or 4 Granny Smith Apples

1 1/2 cups sugar

1 1/2 cups brown sugar

2 tbs of cinnamon

1 1/2 cups choped pecans

1/2 cups pecan halves

1 stick of butter or oleo

Start enough coals to cook for about 1 hour. While coals are getting ready, peel, core, and slice apples into approx.1/4 in pieces. While I am preping the apples I let them soak in salt water. A little salt goes a long way here, it keeps them from turning brown and helps bring out the flavor. Next mix sugar, brown sugar and the cinnamon and mix well. Drain the apples and add one cup of the sugar mix to them and stir them till coated well. This is where I start preheating my Deep 12 in Dutch Oven at approx.350 deg. Grease a bunt pan. Arrange pecan halves in a decorative pattern in the bottom and sprinkle chopped pecans on top of them. Next quarter one can of biscuits coat in sugar mix and place in pan, spread 1/3 of the apples on the biscuits / apples / biscuits til your done. Poor melted butter over the top and place in oven. Cook for 30 to 35 min the top will probably be trying to brown I rub a little butter on it and cover it with foil and continue to cook until center is done checking about every 5 to 7 min. You just have to dig down to the center to tell if its done. When done let cool approx.5 min and turn out onto a platter carefully the glaze will run out and it is hot!!! If you let it cool to long the glaze and pecans try to stick. Its easy to make this larger or smaller, we've done this many ways haven't had a bad batch yet.

Lemon Nail Cake - Serves 12-16

2/3 cup butter or margarine, softened

3 Cups all purpose flour, sifted

2 cups granular sugar

2 Teaspoons double-acting baking powder

4 large eggs

2 Teaspoons salt

¼ cup freshly grated lemon peel

1 Package lemon jello

¼ teaspoon vanilla

1 Cup hot water

¾ Cup whole milk

GLAZE:

2 ½ cups powdered sugar, unsifted

some Bottled lemon juice, as needed

some freshly squeezed juice from lemons used to grate peel

3 Thin slices of lemon for garnish

1. Light enough charcoal for: 12 inch Dutch oven: 3 rings plus 10 briquettes

2. 5 inch Dutch oven: full spread top and bottom

3. When charcoal is ready, set up the 12 inch Dutch oven, with one ring under and two rings on the lid to preheat oven. Put 5 inch Dutch oven over full spread, fill with water, put lid on, and cover lid with a full spread to heat water (about 10 minutes).

4. While water is heating, whip butter until creamy. Add sugar and beat until light and fluffy.

5. Add eggs, lemon peel and vanilla and beat until smooth.

6. In separate bowl, mix flour, baking powder, and salt. Stir until all ingredients are mixed.

7. Pour 1 cup of hot water into a small bowl containing lemon jello. Stir until jello is dissolved.

8. Alternately add flour mixture, milk, and dissolved jello to butter, sugar, egg mixture beating well after each until batter is smooth and creamy.

9. Pour into greased 12 inch Dutch oven that has been preheated for at least 10 minutes.

10. Bake about 45 minutes turning the pot often. If necessary, add coals to the lid near the end of baking time, to insure cake browns. Cake is done when toothpick inserted into center of cake comes out clean.

11. Using a wire whisk, prepare glaze by mixing powdered sugar, 1/3 at a time, with enough lemon juice to achieve a desired consistency of a thin glaze.

12. When cake is done immediately pierce entire cake with a fork so that it is riddled with holes.

13. Pour glaze over cake and smooth with back of a large spoon. Garnish with 3 slices of lemon.

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

Memphis Molly

1 15-16oz can tart cherries (not pie filling)

1 15-16oz can blueberries (not pie filling)

1 smaller can crushed pineapple

1 small package of chopped walnuts

2 boxes Jiffy cake mix

1/2 stick butter pats

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.

Michael Holmes, Scouter.

MISSISSIPPI MUD CAKE WITH BOURBON-ESPRESSO GLAZE - 10 SERVINGS

CAKE

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into pieces

6 ounces unsweetened chocolate, finely chopped

1/2 cup brewed espresso or very strong coffee

1 1/2 cups sugar

1/2 cup bourbon

4 large eggs

2 teaspoons vanilla extract

GLAZE

6 tablespoons (3/4 stick) unsalted butter, cut into pieces

6 tablespoons (packed) golden brown sugar

2 teaspoons instant espresso powder

6 tablespoons whipping cream

11/2 cups powdered sugar, sifted

2 tablespoons bourbon

Vanilla ice cream

FOR CAKE: preheat 12-inch (deep) Dutch oven to 350oF. Butter a 12-cup Bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in a small Dutch oven. Stir over low heat until chocolate and butter melt (mixture may look curdled). Remove from heat. Add sugar and bourbon. Whisk until sugar dissolves and mixture is smooth. Using a hand egg beater; beat eggs and vanilla in large bowl until blended. Gradually beat in chocolate mixture. Add flour mixture and stir just until blended. Transfer batter to Bundt pan and smooth top of batter. Put Bundt pan into preheated Dutch oven. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes. Cool in pan on rack 15 minutes Invert cake onto rack; cool completety.

FOR GLAZE: Stir butter, golden brown sugar and instant.espresso powder in small pot over medium beat until butter melts. Stir in cream. Simmer 1 minute. Remove from heat. Gradually add powdered sugar, whisking until smooth. Mix in bourbon. Cool slightly. Place cake atop rack on baking sheet. Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible. Spoon any glaze drippings from baking sheet over cake. Let stand 30 minutes. Serve cake with vanilla ice cream.

Monkey Bread

4 cans Biscuits

1 c Sugar

1 c Brown sugar

4 tbs Cinnamon

1 stick oleo

Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well.

Place in Dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.

"Mother of Invention" Dutch Oven Cobbler

1 box yellow cake mix

2 boxes Jiffy brand cornbread (or muffin) mix

2 eggs

2 Tbs vegetable oil

Ingredients required by cake mix

Water to make a medium-thick batter

1 can pineapple chunks or crushed pineapple

Combine all 3 boxes of mixes together, mixing well. Add the oil and eggs, and any other ingredients that your particular cake mix calls for. Add water until the resulting batter is fairly thick yet. This doesn't seem to be too critical, except if it is too thick it seems to burn easier. Preheat the Dutch oven slightly and oil up good. Add the batter. Drain the pineapple juice and spread the pineapple out evenly over the top of the batter. Place the cover on the oven. Use a very small amount of coals on the bottom, about four or five charcoal briquettes worth. Cover the oven top with coals, and bake for about 30 minutes. Replenish the coals on top if needed.

New York Cheesecake

1 cup Graham Cracker crumbs

3/4 cup sugar

1/4 cup melted butter plus 2 tablespoons

1 1/2 cups sour cream

2 eggs

2 teaspoons vanilla

1 lb. cream cheese

The first thing you do is get the cracker crumbs and 1/4 cup of sugar and mix them up real good with 1/4 cup of melted butter and line the bottom of an 8 inch spring form pan.

Then you take the sour cream, 1/2 cup of sugar, 2 eggs, and the vanilla and stir it up real good. Then break up the cream cheese and put it in there. Mix it up again till it's smooth. Then you add the 2 tablespoons of butter and stir it up again.

Now put it in a 325 degree Dutch oven for 45 minutes until you get the little brown spots on top and the center is set. Now Wishbone would have made this in the winter time where he could have put it in a snow bank for about 4 hours, I just use my icechest. Now you can drizzle the top with melted chocolate or fruit jam or just leave it plain like my Momma likes it. Slice it up and serve it to a bunch of friends and enjoy yourselves.

Peach Enchiladas

1 2 lb can sliced peaches

1 8oz. jar candied jalapenos

24 corn tortillas

1 tablespoon cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 pound butter

Preheat a 14" DO with 21 on top and 11 on the bottom. Roll a couple of peach slices and a few jalapeno rings in each tortilla. Arrange in the oven covering the bottom. Place the remaining slices and peppers where ever they fit. Mix cornstarch with the peach juice and pour over enchiladas. Dust with the cinnamon and nutmeg. Slice up the butter and put it on top. Bake for forty minutes then look at um. You will be able to tell if they need a few more minutes or a spoon. Garnish with Peach Pecan Salsa. With all deserts in Texas one should add BlueBell to taste. This is easy to eat.

Pecan Pie

4 large eggs, lightly beaten

1 cup light corn syrup

2/3 cup sugar

3 tbs. butter, melted

1 tbs. Vanilla extract

1 tbs. dried crushed red habanero peppers*

1 small jar of whole Maraschino cherries, drained

1 1/2 cup of coarsely chopped pecans

1 ripe red habanero*

1 ripe yellow habanero*

Use your favorite crust in a deep dish 9" pie plate. A standard pie plate will fit in a 12" oven, if you use the fancy pie plate with the handles you may need to go to a 14" oven. Also, use a trivet and a wire bale, the first to keep the bottom from browning too much and the second to get the darn thing out when it's done. I used a graham cracker crust but that up to you. Combine the eggs, syrup, sugar butter, Vanilla, peppers, and cherries. Let the mixture set for 10 minutes so the cherries can soak up the heat from the peppers. Fold in the pecans and pour into the shell. Cook at 350oF for 50 to 55 minutes. And be sure to use the Dinwiddie method to get the temperature right. Nice plug, heh Duane? Cool and garnish with the red and yellow peppers. This also provides a visual aide warning of the heat. A little cool whip for dressing up and have the Blue Bell handy when you serve this one.

Pineapple Au Gratin

3 20-ounce cans pineapple tidbits with juice

12 ounces grated cheddar cheese

2 cups brown sugar

1 cup flour

1 cup coconut

1/2 pound melted butter

3 sleeves Ritz crackers crumbled

1 8-ounce jar candied jalapenos

Heat up a 12" oven with 18 briquettes on top and 8 on the bottom. Spray inside of oven with Pam Butter Flavored. Combine cheese, sugar and flour mix until well blended. Add pineapple, juice and jalapenos mix well. Pour into oven. Put the coconut on top of this and cover with cracker crumbs. Spoon melted butter over the crackers. Bake until bubbly and golden brown (25 to 30 minutes). As with all deserts in Texas add Blue Bell to taste.

Pineapple Upside Down Cake

Yellow cake mix (Jiffy cake mix doesn't require eggs)

Pineapple slices

Brown sugar

Maraschino cherries

Butter or margarine

Use a metal pan that will fit into the Dutch oven *or* use foil. Put the pan into the oven so that it rests above or on top of 1/2 inch of water in the bottom of the oven. If you are using foil, wrap the foil over the

sides of the Dutch oven, so that you have a "pan" inside that just rests on top of the water/other but won't

fall in. Use several layers of foil. Put dots of butter in pan. Sprinkle brown sugar over bottom. Place pneapple slices in a single layer on the bottom. Place maraschino cherries in the holes in the pineapple slices. Pour cake batter over this. Close up Dutch oven, place coals on top if desired or possible, and bake until done. Also, you can include walnuts.

Praline Pumpkin Torte

Praline topping:

3/4 cup packed brown sugar

1/3 cup butter (no substitutes)

3 tablespoons whipping cream

3/4 cup chopped pecans

Cake:

4 eggs

1-2/3 cups sugar

1 cup vegetable oil

2 cups cooked or canned pumpkin

1/4 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

Cream topping:

1-3/4 cups whipping cream

1/4 cup powdered sugar

1/4 teaspoon vanilla extract

Additional chopped pecans

In a small Dutch oven (5 ") or in a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9 inch round baking pans. Sprinkle with pecans; cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Place one cake layer, praline side up, on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread two-thirds over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired.

Pudding

One 2 pound loaf of bread.

1 cup golden raisins

3 large eggs

4 cups whole milk

2 cups sugar

3 TBS Vanilla

1 tsp. Cinnamon

Slice bread in 1/2" slices and place in a large bowl. Pour raisings on top, set aside. Whisk eggs until frothy. Whisk in milk and sugar. Add vanilla and cinnamon. Pour over bread and let soak one hour before cooking. Cook in Dutch oven over coals or in oven at 350 degrees until golden browned.

Pumpkin Supreme

1 can pumpkin pie filling 2/3 cup evaporated milk

2 large eggs, beaten well 1 box spice cake mix

2 sticks margarine 1 to 1 1/2 cup chopped pecans

Mix the pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into greased 9 x 13 pan. Sprinkle spice cake mix evenly over the pie mixture. Melt margarine, drizzle over cake - spread chopped pecans over that and pat them down in mix. Bake in a preheated oven 425 degrees for 15 minutes. Reduce temperature to 350 degree, and bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on rack for approx. 2 hours, serve immediately or refrigerate.

Raven Acres Syrup Cake

1 cup syrup (ribbon cane, sorghum, cane)

2 tblsp olive oil

1 egg, unbeaten

1/2 cup warm water

2 1/2 cup flour

1/2 cup brown sugar, pressed down

1 tsp soda

1 tsp baking powder

1/4 tsp salt

3/4 cup nuts

Mix sugar, oil, egg, syrup and water. Mix the dry ingredients separately, then fold everything together and mix thoroughly. Bake in a greased and floured oven at 300 degrees for 45- 50 minutes. This is really a moist cake.

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 trivet or inverted pie tin in 400 Dutch

oven. Bake for 6 to 7 min.

Tradewinds Cake

CAKE INGREDIENTS:

2 cups sugar

1/2 cup oil

3 eggs

2 cups flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1 tablespoon orange peel, grated

1 teaspoon orange extract

1 (20 ounce) can crushed pineapple, drained

1 cup pecans, chopped

BROWNED BUTTER FROSTING INGREDIENTS:

1 stick butter (no substitutes )

4 cups powdered sugar, sifted

1 teaspoon vanilla

1/4 to 1/3 cup orange juice

CAKE INSTRUCTIONS:

Cream together sugar, oil and eggs until smooth and creamy. In a separate bowl mix flour, baking soda, cinnamon and nutmeg together. Add this to the creamed r in cake batter and cover with lid. Cook for 35 to 45 minutes at 350 degrees, 1 ring of charcoal on the bottom and 1-1/2 rings on top. Cake is done when tooth pick inserted into the center comes out clean. Cool before frosting.

FROSTING INSTRUCTIONS:

In a large mixing bowl, measure out 4 cups of sifted powdered sugar. Then place an 8 inch Dutch oven over 2 rings of charcoal. Cut up 1 stick of butter into the oven and melt butter, stirring constantly with a wooden spatula. Continue to stir and cook until butter becomes a golden brown, then remove from heat immediately and pour over powdered sugar. Be careful with this step. It doesn't take much time to go from golden brown to burned.

Add vanilla and beat. Frosting will look like large BB's. Slowly add orange juice and beat until you have the desired consistency. Frost the cooled cake and decorate (optional). We use sliced pineapple rings, cut in half, chopped pecans and mandarin oranges for decoration.

Wash Day Peach Cobbler

2 cans, 29 oz each canned sliced peaches

2 cups flour

2 cups sugar

2 cups milk

4 teaspoons baking powder

2 dashes of salt

2 sticks (1 cup) butter

½ cup cinnamon-sugar for topping

Drain the peaches and discard juice, but do not rinse the peaches. Chop the peaches into small pieces.

Preheat oven to 400 degrees. Prepare batter by combining flour, sugar, milk, baking powder and salt, mixing until smooth. Melt butter in preheated oven. When butter has melted, drizzle the batter evenly in the bottom of the Dutch oven, so it doesn't trap the butter all in one spot, and do not stir. Put fruit over the batter as evenly as possible. Do not mix. Sprinkle the cinnamon-sugar over all.

Bake for 40-50 minutes, turning the pot twice. Make sure the oven is level and that you bake it at least this long to be completely done. Use a spoon to cut down into the cobbler to see if there is any raw dough left.

BREAKFASTS

Biscuits & Gravy

1/2 lb ground sausage

3 tbs chopped onion

2 tbs flour

2 c hot milk

Black pepper to taste

Prepare Homemade Biscuit recipe. Brown sausage and onion together. Pour off excess grease. Stir in

flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy on top.

Blueberry Muffins

2 c flour

1/2 c Milk

2/3 c sugar

1/2 c melted butter

1 tbs baking powder

3/4 c blueberries

1/2 tsp salt

1/4 c sliced almonds

1/2 tsp nutmeg

1 tbs sugar

2 eggs, beaten

Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and butter. Add to dry ingredients.

Stir until well moistened. Toss blueberries with reserved flour mixture. Stir into batter. Spoon into

greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15 min at 400

Breakfast Muffins

1/2 lb butter, softened

2 c sugar

2 c boiling water

5 tsp baking soda

4 eggs

1 qt buttermilk

5 c flour

6 c raisin bran

Warning: This makes 6 dozen. Can be refrigerated for up to 6 weeks covered.

Combine water and baking soda. Allow to cool slightly. Cream together butter and sugar. Mix in eggs.

Gradually add flour and buttermilk alternately. Blend in water mixture. Mix in raisin bran. Bake in 375

oven for 25-30 min.

Breakfast Pizza

All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham, bacon, sausage your preference or all three and cheese. First stretch the biscuit dough thin a 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. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up. It work for us and was given to our lodge by a Scoutmaster and his troop credit must go to Troop 29 of Union, Mississippi. Happy Cooking.

Cinnamon Sugar Donuts

Several tubes of refrigerator biscuits

Mixture of sugar and cinnamon

Cooking oil

Heat about one and a half inches of cooking oil in the Dutch Oven. Be careful not to allow it to become too hot. Heat over coals, NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. CAREFULLY drop them from a spoon into the hot oil. Turn them once. Remove them from the oil and roll them in the cinnamon and sugar mixture. WARNING: These are habit forming.

Country Breakfast

1 pound bulk pork sausage

1 box dehydrated (NOT FROZEN) hash brown potatoes

1 dozen eggs

1/2 pound shredded cheddar cheese

In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add hash brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or two eggs in to each of the depressions.

Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid. Eat and enjoy.

Crustless Quiche

1/4 lb Butter

3 oz Cream cheese

1/2 c Flour

2 c Cottage Cheese (approx. 1 lb)

10 Eggs

1 tsp Baking Powder

1 c Milk

1 tsp Salt

1 lb Monterey Jack Cheese

1 tsp Sugar

Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3 cheeses, baking powder, salt and sugar together. Stir into rue until well blended. Pour into Dutch oven and bake 350 for 45 min.

Mountain Man Breakfast

1/2 lb bacon (or pre-cooked sausage)

Med onion

2 lb. bag of hash brown potatoes

1/2 pound of grated cheddar

1 dozen eggs

Small jar of salsa (optional)

The following requires 6-9 bottom coals and 12 -15 top coals: Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO 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 screw up. Serves 6.

Pecan Caramel Rolls

1 tube of refrigerator biscuits (10 count)

1/2 cup brown sugar

1 stick butter or margarine

Generous amount of chopped pecans

Cinnamon

Raisins (optional, but good)

Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of a chef kit. (large frying pan). Stir well until sugar/butter becomes a caramel. Add pecans and raisins to the caramel mixture. Cut the biscuits into quarters. Stir into the caramel mixture, coating each part with caramel. Place the pan in the Dutch Oven using the "three stone method" bake the biscuits until they are golden brown. About 15 minutes.

Pita Pocket Breakfast

1 lb sausage (pork, turkey or ground beef)

1 medium onion, minced

6 Pita breads, medium

1 clove garlic

1 bell pepper, diced

12 eggs, beaten

1 jar salsa

Pre-heat DO (@12 coals on the bottom). Brown sausage drain fat, saving 2 TBS. 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 Ziplock bags. Add 2 TBS 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 dispose of).

Quiche

2 1/4 c. flour

1 c shortening

1 medium onion chopped

1 T butter

8 eggs, beaten

1/2 c. salsa or Mexican style tomatoes

1 t salt

6 T water

1/2 c cheddar, shredded (reserve a sprinkle for the top)

3/4 c half and half

2 T flour

1 pkg taco seasoning

hot pepper to taste

Saute onion and green peppers in butter until tender. Set aside and wipe out Dutch oven. For crust combine flour and salt. Cut in shortening until a fine texture is reached. Add water and mix lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in bottom of Dutch oven. Press crust onto sides and flute with fork. Cover and bake 10-15 minutes or until golden brown. Meanwhile combine all filling ingredients in separate bowl and mix well. Pour into crust and sprinkle with handful grated cheddar. Cook 25-35 minutes or until knife inserted in center comes out clean. Garnish as desired.

It takes roughly 50 minutes to cook in a 12 inch Dutch oven.

Quick & Easy Breakfast Casserole

8 slices of bread

2 pounds of sausage

16 oz grated cheddar cheese

12 eggs

1 qt. Milk

1-1/2 tsp. Dry mustard

1 tsp salt

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 tsp. salt (to taste). Pour the egg mixture over the layered bread/ ausage/cheese in the oven, cover, and bake for 35 - 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 illing camp breakfast for a crowd!

MISCELLANEOUS RECIPES (some spices and dip not done in Dutch Oven)

Cajun seasoning:

26oz container table salt

5 Tbsp cayenne pepper

3 Tbsp black pepper

3 Tbsp onion powder

3 Tbsp garlic powder

3 Tbsp chili powder

1 Tbsp thyme

1 Tbsp sweet basil

1 Tbsp bay leafs

In a blender, pulverize all ingredients except the salt. Be very careful to keep the lid on and let the dust settle before opening - don't breathe in the dust!

Pour the spices into a large zip-loc and add salt.

Cajun Seasoning 2

1/2 cup paprika

2 Tbls Cayenne pepper

1 1/2 Tbls Garlic Powder

1/2 tsp. black pepper

1/2 tsp. Basil

1/2 tsp. tarragon

1/2 tsp. thyme leaves, ground

Mix all ingredients in a bowl. Store in a jar with a tight lid. Use seasoning to taste (for any recipe that calls for a cajun seasoning).

Cheese Enchiladas

4 c. Monterey Jack, shredded

2 c. Cheddar, shredded

2 medium onions, chopped

1 c. sour cream or plain yogurt

1 c. chopped green bell pepper

3-15 oz. cans tomato sauce

4 T. chopped fresh parsley

1/2 t. dried oregano

18 flour tortillas

3 T. chili powder

3/4 t. ground cumin

1/2 t. pepper

2 cloves garlic, finely chopped

Grease Dutch oven. Mix Monterey Jack, one cup Cheddar cheese, ½ onion (chopped), sour cream, parsley and pepper. Spoon about 1/3-1/2 cup mixture onto each tortilla around filling and face seam side down. Mix remaining ingredients except cheese. Pour over enchiladas. Sprinkle with remaining cheese. Bake until hot and bubbly. Serves about 18.

It takes roughly 30 minutes to bake in a 14 inch Dutch oven.

Cajun Spice Mix

Tony's All Purpose Famous Creole Seasoning

26 ounce box free flowing salt

1 - 1/2 ounce box ground black pepper

2-ounce bottle ground red pepper

1-ounce bottle pure garlic powder

1-ounce bottle chili powder

1-ounce carton monosodium glutamate (Accent)

Mix all together well and seal in airtight container

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.

Guacamole

8 avocados peeled and cut into chunks

4 jalapenos diced

12 red radishes chopped

3 bunches green onions chopped

1 pint cherry tomatoes cut into eighths

2 limes just the juice

Stir it up and serve!

Hasty Pudding

1 recipe cornmeal mush

Flour

1 tbs oil

Mold mush and refrigerate overnight. Slice into 1/2" slices. Flour lightly and pan fry in small amount of oil until brown, about 15 min a side.

Hardin County Sassafras Tea

7 or 8 sassafras roots, 1-1 1/2 inch diameter, 10 inches long

1 tbsp real vanilla

1 1/2 gallon water

Use fresh root and dig it while the sap is down. Peel and wash roots, and trim to fit your Dutch oven. Add water and vanilla, boil until the color of red is right for you. You may wish to strain the tea before you serve it.

Peach Pecan Salsa

1/2 cup sugar

1 cup orange juice

2 tablespoons vinegar

3 tablespoons crushed red pepper

1 (2 1/2-inch) stick cinnamon

1/4 teaspoon ground cumin

1 tablespoon finely grated orange zest

3 large peaches, peeled and chopped

1/2 cup chopped toasted pecans

Dissolve sugar in orange juice and vinegar. Add red pepper, cinnamon, cumin and zest. Bring to a boil, reduce heat and simmer 20 minutes until it becomes a thick syrup. Discard cinnamon and add peaches and pecans; simmer 5 minutes. Makes 2 cups.

Rice

2 cups condensed beef stock.

2 1/2 cups uncooked rice

3/4 stick butter

1 whole onion, diced

2 large jalapenos

4 cloves of garlic, pressed

1/4 cup Cajun seasoning

1 small can sliced mushrooms, drained

Mix all ingredients and add to center of ribs.

Tex-Mex Dip

3 medium avacados

3 Tbls. Lemon juice

1/2 tsp. salt

1/2 tsp. pepper

8 ounces or 1 cup sour cream

1/2 cup Miracle Whip

1 package taco seasoning mix

2 cans (10 1/2 oz ea) bean dip

1 lg bunch green (spring) onions with tops, chopped

3 medium tomatoes, chopped

2 cans (3 1/2 oz ea) pitted ripe olives, chopped

8 oz sharp cheddar cheese, shredded

Bag large round white corn tortilla chips

Peel and mash the avacadoes and mix with lemon juice, salt and pepper. In another container, combine sour cream, Miracle Whip, and taco seasoning.

To assemble:

Spread all the bean dip evenly onto a large shallow platter. Then spread evenly on top of that the mashed avacados. Then spread evenly on that the taco-seasoned sour cream. Then sprinkle with choped onions, and tomatoes, and olives and finally the cheese. Press the whole thing down gently to marry the layers. Dust top with a little chili powder for color. Serve chilled or at room temperature with a lot of white tortilla chips . This makes an appetizer for a lot of people and will keep for days if covered and refrigerated..

Wild Rice and Venison

1 lb ground venison

11/2 cups raw rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sliced celery

1 cup sliced mushrooms

1 cup water

1 chopped onion

3 Tbls soy sauce

Brown the venison in oven. Add the rest of the ingredients and bake at 350 degrees for 60 minutes.

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