Dutch Oven Cooking (c)1990 by Mike Audleman - For FREE Duplication -
used with permission
The reason for this book is to provide reference material for an
individual who is planning or cooking a meal for six to ten people. For larger
groups, most of the recipes can be easily doubled or tripled and two or more
dutch ovens may be needed. Most of the information has been targeted toward
the first time dutch oven user, although, the more experienced cook may find a
tidbit or two here and there.
I hope this book will entice all of you potential dutch oven cooks to "giv 'er a try" and you will see why I call them "man's best friend".
This book is intended to be reproduced by and for Boy Scout Troops, any
other use whether or not used for profit is a violation of copyright laws and
is punishable by fines or imprisonment or both.
If you wish to contribute to the growing of this book, please send your
favorite recipes to me at the following address and I will give you and your
troop credit in the next issue
1209 Beachview Dr.
Ft Walton Beach, Fl 32548
WHAT YOUR DUTCH OVEN CAN DO
Cooking techniques such as roasting, baking simmering, stewing, frying,
boiling, steaming, and many others are easly done on the campfire with only a
single utensil, the dutch oven. Think of the possibilities, delicious fresh
baked bread that will rise up and lift the lid, cobblers made from berries
picked fresh at the campsite, incredible deep-dish pizzas, stews, quiches that
melt in your mouth, Cornish game hens roasted to perfection, and imagine a
chocolate cake a foot in diameter. These and many, many more are very possible
and sometimes easier than they are at home. With very few exceptions, I have
been able to duplicate my home recipes on the campfire using the dutch oven.
All recipes use one of two dutch oven techniques, cooking with your dutch oven or cooking in it. The first is when the food is placed directly in
the bottom of the dutch oven. In the second method, food is placed in a second
dish and this dish is then placed onto a trivet in the bottom of the dutch oven. The reason for the trivet is to elevate the dish above the bottom of the
oven to prevent burning.
A LITTLE ABOUT THE DUTCH OVEN
Before we get started, we should review some of the things you will
need to know before purchasing your frist dutch oven. There are literally
hundreds of option and size combinations available, so it would be impractical
for me to tell you which oven is the one for you. Because each type of oven is
designed for a different type of cooking situation. I will go over the various
options and you will have to decide which ones you will look for.
In shopping for an oven, you should look for one that is obviously well
made. Look at the bail handle, it should be of heavy guage wire and securely
attached to molded tangs on the side of the oven. Ovens that have rivited tabbs should be avoided. Most oven handles will lay down against the side of
the oven in both directions, but if you look hard enough, you will find some
that allow the handle to stand up at a 45 degree angle on one side. This
allows you easier access to it when positioning or removing the oven from the
Another area that bears close examination is the handle on the lid. It
should be a loop attached to the lid on both ends and hollow in the center
allowing it to be easily hooked. Stay away from the ones that have a molded
solid tab on the lid for a handle. These are very difficult to grasp and
manage with a load of coals. The loop style offers much better control.
While examining the lid, check that it has a lip or ridge around the
outer edge. The lip keeps the coals from sliding off of the lid. Don't get me
wrong, the ridge less ones can be used but it is difficult to keep coals on the
lid and if you are not meticulous in cleaning the ash from the lid each and
every time you open the oven, you will end up with ash and/or sand in your
food. The lip virtually eliminates the problem and the lid can be lifted even
fully loaded with ash and coals with little difficulty.
Another feature to look at is the legs. The most common variety is
one with three legs, although flat-bottomed ones and four legged ones can also
be had. For outdoor cooking, legs are a necessity, they maintain the height
of the oven above ground allowing air for the coals underneath. The flat
bottomed ones can be set up on rocks (which are scarce as hen's teeth here in
Florida) or up on steel tent pegs. If you figure in Murphy's Law here, the flat bottom ovens are best left in the store or on the kitchen stove where they
were intended. I highly recommend three legs over four simply for the
stability factor. It is much more stable with three legs sitting on rough
ground than with four.
The last option to look at is a second handle attached to the lid or
upper rim on the oven base. Some ovens are offered with a skillet type handle
attached to the lid. This, in theory, is a good idea, but in reality they seem
to be more in the way than of assistance. The handle does assist in using the
lid upside-down as a skillet or griddle but when using it as a lid, they get in
the way of the bail handle and also misbalance the lid when lifting by the
center hoop. They also tend to be in the way during storage and packing
situations. Fixed handles on the oven base, with one exception, should be
absolutely avoided. I belive the theory behind these handles was to make the
oven easier to position in a deep fire pit. If you insist on considering the
handle, take a couple of red bricks with you to the store and place them in the
oven. Then give her a lift by the handle and you will see the uselessness in
the handle. A loaded 12" oven can weigh 20 to 25 pounds, a real wrist breaker.
The one exception is a small tab sometimes offered which is about 1 to 1-1/2"
deep and 2-3" wide on the upper lip of the oven. This tab makes pouring
liquids from the oven very easy and its small size has never caused storage or
packing problems for me.
When someone mentions "Dutch Oven" most people immediately think "Cast
Iron", but dutch ovens are supplied in aluminum also. An aluminum oven weighs
only 6-1/2 to 7 pounds opposed to around 18 pounds for the cast iron oven.
There are advantages and disadvantages to each.
The most obvious aluminum advantage is weight, 11 pounds lighter.
Additionally, because aluminum doesn't rust, care is restricted to simple
washing with soap and water. Aluminum tends to heat faster requiring less
preheating time but they don't retain the heat very long after the coals are
removed. Also because aluminum reflects more heat than cast iron, more coals
will be required to reach and maintain a set temperature. Also on windy days,
you will see a greater variation in temperature than one of cast iron. Where
weight is very critical, most of the disadvantages can be overcome. For
canoeing, backpacking or trips where weight is a problem, aluminum ovens are
When weight is not a problem, the cast iron oven has the upper hand.
Cast iron reacts more slowly to temperature changes so don't burn food as easily
if the fire flares up and they retain heat for quite a while after the coals
have been removed, keeping food warmer longer. Also, because they retain heat
well, they fair better on windy days with smaller variations in temperature.
Cast iron absorbs a great deal of heat, consequently, they require fewer coals
to reach and maintain a set temperature. Weight is its obvious disadvantage,
but there are others. Clean up is not as simple, but done regularly and
correctly, it is not much of a chore. Rust is the other, bare cast iron will
literally rust overnight if not protected. This protection naturally must be
done each time it is used but is part of the cleanup procedure and fairly
simple. After all, I ''ve got Tenderfoot Scouts that are 11 years old that do
it like clockwork.
The last thing you must consider is the size of the oven. They range fron the tiny 4" to the giant 24" monsters. Personally, I have ovens ranging
in size from 6" to 18". For small group or patrol situations, 10"-12" will
serve rather adequately for almost all circumstances.
As a review, you should look for a 10"-12" oven that is obviously well
made and of good design. It should have three leggs, loop type handle and a
lip on the lid and a strong bail type handle for the bottom. You can choose
other options but those are personal preferences and totally up the the user. Wheather to choose cast iron or aluminum should be based on the service
conditions the oven is going to be MOST used in.
Now that you have decided the type, style and options, where do you
find one? Check your Boy Scout Troop Equipment Catalog or your local Boy Scout
Equipment Center. Many good sporting goods or camping supply stores also will
carry them. Also, restaurant supply houses may stock them or will have a
catalog they can order them from. From my experiences, the restaurant houses
typically cost a bit more but the ovens are commercial quality and they usually
have a better selection to choose from. Another option is mail order.
Companies such as REI, Campmor, etc may carry them but look out for the
shipping charges on the cast iron ones. In your shopping arround by mail, it
is best to request their shipping charges and add that in when compairing to
If you go into the store armed with information, you should have little
problem in selecting an oven for your needs and it will be the start of some
long lived happy memories. One word of fair warning, SHOP AROUND! I have
seen the same 10" oven by the same manufacturer range in price from $25 up to
their mighty proud $60, so be careful. Demand quality, a poorly made oven
with lots of options is not worth the time to carry it to the car.
OTHER THINGS YOU WILL NEED
A good pair of leather gloves can save time and prove invaluable arround a hot fire. A pair of Work Style gloves will do, but I recommend you
look at a Fire and Safety Supply house or a store that supplies fireplace
accessories and locate a pair of fire handling gloves. Although these
typically cost more, they offer thicker leather and an inner insulating lining.
They allow you to literally place your hand into hot coals, though I don't recommend doing so. Because of my experience on the Fire Department, the extra
protection and quality far outweigh the few extra dollars they cost. You will
have to weigh the quality against the higher price for yourself.
Something else you will need is a shovel. The standard garden type
will be sufficient. It will be used for stirring the coals and lifting them
out of the firepit to the oven. The style and length of the handle is up to
you, the user. The longer ones are great but not practical on hikes and canoe
trips. While the short "ARMY" folders are great for hiking and canoes, they
suffer from short handles, getting you and your hands closer to the fire.
Another item which will prove to be worth their weight in gold is a
pair of hot pot pliers. The pair listed in the Boy Scout Troop/Patrol
Equipment catalog are probably the best designed for the job. They are
inexpensive, well built, and light weight. The pliers have a specially
designed jaw that grips the oven lid very securely. The handle has a hook that
is used to grab the bail handle when it is too hot to hold by hand or when it
is hanging down in the coals.
PREPARATION OF YOUR OVEN
For aluminum, your pretreatment is simply washing well with soap and
water. Some aluminum ovens are shipped with a protective coating and a simple
washing will remove it. Since aluminum doesn't rust, no further protection is
required, however, I have found that if you treat the aluminum like the cast
iron oven, food will not stick near as often as the untreated oven. This
pretreatment is at the user's option, so if you just want to wash it and be
done with it, you can.
Cast iron ovens, if properly cared for, will last many a generation. I
know several individuals that have dutch ovens belonging to great-great-grandmothers,
dating back well into the 1800s. Personally, I have an oven that
belonged to my grandmother and dates back before the turn of the century.
Although this book is oriented toward dutch ovens, the treatment and
care instructions are applicable to any cast iron skillet, griddle etc.. The
secret of cast iron's long life is really no secret at all. Constant and
proper care beginning with the day it is purchased will keep the oven in
service for many years. All quality ovens are shipped with a protective
coating that must be removed. This will require a good scrubbing with steel
wool and some elbow grease. Once removed, the oven needs to be rinsed well,
towel dried and let air dry. While it is drying, this would be a good time to
pre-heat your kitchen oven to 350. After it appears dry, place the dutch oven
on the center rack with it's lid ajar. Allow the dutch oven to warm slowly so
it is just barely too hot to handle with bare hands. This pre-heating does two
things, it drives any remaining moisture out of the metal and opens the pores
of the metal.
Now, using a clean rag or preferably a paper towel, apply a thin layer
of saltfree cooking oil. Oils such as peanut, olive or plain vegatible oil
will be fine. Tallow or lard will do also but these animal fats tend to break
down during the storage periods that typical Boy Scout dutch ovens experience
between campouts and are not recomended. Make sure the oil covers every inch
of the oven, inside and out and replace the oven onto the center shelf, again
with the lid ajar. Bake it for about an hour or so at 350. This baking
hardens the oil into a protective coating over the metal
After baking, allow the oven to cool slowly. When it is cool enough to
be handled, apply another thin coating of oil. Repeat the baking and cooling
process. Again reapply a thin coating of oil when it can be handled again.
Allow the oven to cool completely now. It should have three layers of oil, two
baked on and one applied when it was warm. The oven is now ready to use or
This pre-treatment procedure only needs to be done once, unless rust
forms or the coating is damaged in storage or use. This baked on coating will
darken and eventually turn black with age. This darkening is a sign of a well
kept oven and of it's use. The pre-treatment coating's purpose is two fold,
first and most important, it forms a barrier between moisture in the air and
the surface of the metal. This effectivly prevents the metal from rusting.
The second purpose is to provide a non-stick coating on the inside of the oven.
When properly maintained, this coating is as non-stick as most of the
commercially applied coatings.
CLEANING YOUR OVEN
For aluminum ovens, the cleaning is the same as for ordinary pots and
pans. Use soap, water and scrub as usual for your other pans. More often than
not, cleaning cast iron ovens is much easier than scrubbing pots and pans. For
cast iron ovens, the clean process is in two steps. First, food is removed
and second, maintenance of the coating. To remove stuck on food, place some
warm clean water into the oven and heat until almost boiling. Using a plastic
mesh scrubber or coarse sponge and NO SOAP, gently break loose the food and
wipe away. After all traces have been removed, rinse with clean warm water.
Soap is not recommended because its flavor will get into the pores of the metal
and will taint the flavor of your next meal.
After cleaning and rinsing, allow it to air dry. Heat over the fire
just until it it hot to the touch. Apply a thin coating of oil to the inside
of the oven and the underside of the lid. Allow the oven to cool completly.
The outside will need little attention other than a good wipe down unless you
see signs of rust forming. As a suggestion, it is a good idea to keep a
scrubber for cast iron and never use it with soap.
A FEW NO NOs
- Never, and I repeat, NEVER allow cast iron to sit in water or allow
water to stand in or on it. It will rust despite a good coating.
- Never use soap on cast iron. The soap will get into the pores of the
metal and won't come out very easy, but will return to taint your next meal,
though. If soap is used accidentally, the oven should be put through the pretreatment procedure, including removal of the present coating.
- Do not place an empty cast iron pan or oven over a hot fire. Aluminum
and many other metals can tolerate it better but cast iron will crack or warp,
- Do not get in a hurry to heat cast iron, you will end up with burn't food or a damaged oven or pan.
- Never put cold liquid into a very hot cast iron pan or oven. They will
crack on the spot!
TIPS ON COOKING TECHNIQUES
Enough about the oven and on to what you can do with it!
ROASTING: The heat source should come from the top and bottom equally. Coals
should be placed under the oven and on the lid at a 1 to 1 ratio.
BAKING: Usually done with more heat from the top than from the bottom. Coals
should be placed under the oven and on the lid at a 1 to 3 ratio, having more
on the lid.
FRYING, BOILING ETC: All of the heat should come from the bottom. Coals will
be placed under the oven only.
STEWING, SIMMERING: Almost all heat will be from the bottom. Place the coals
under and on the oven at a 4 to 1 ratio with more underneath than on the lid.
THE LID!: The lid can be placed on the fire or stove upside down and used as a
skillet or griddle. Using the lid in this fasion, you can make virtually error
free pancakes and eggs that don't run all over. This is because most lids are
shaped like a very shallow bowl so things naturally stay in the center, even if
the lid is not level!
Here are the abbreviations that will be used here:
oz - Ounce tsp - Tea Spoon
lb - Pound Tbs - Table Spoon
pt - Pint c - Cup (8 oz)
qt - Quart pkg - Package
gl - Gallon
Here are a few measurment conversions you may need:
1 Tbs = 3 tsp 1 Stick Butter = 1/4 lb or 1/2 c or 8 Tbs
2 Tbs = 1 oz
1/4c = 4 Tbs 1 lb bread loaf = About 17 slices
1/3c = 5 1/3 Tbs 1 1/4 lb loaf = About 20
1/2c = 8 Tbs 1 1/2 lb loaf = About 23
1 c = 8 oz
1 qt = 4 c
1 gl = 4 qt
2 c = 1 pt
1 c Milk = 1/2 c evaporated milk + 1/2 c water
1 c reconstituted dry milk + 2 tsp margarine or butter
1 c Buttermilk = 1 tbs vinegar + 1 c sweet milk
1/4c butter + 3/4c milk
1 1/2 tsp cornstarch = 1 tbs all purpose flour
1 c Honey = 1 1/4c sugar + 1/4c water or other liquid
Emergency should be the only excuse for substituting ingredients in a recipe.
Beef Main Dishes
1 lb Sausage (Mild or hot) 1 Egg
6 oz Grated Cheddar Cheese 3 c Bisquik
Mix all ingrediants togather. Mixes best with your hands. Pinch off
small pieces and form into balls. Cook 10-15 min at 350 in dutch oven.
Makes 6 dozen.
Poor Man's Steak
2 lb pkg Ground beef 1 1/3 c Milk
2 tsp Salt Margarine
1/4 tsp Pepper 2 cans Mushroom Soup
2 c Cracker Crumbs 1 c Water
Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans.
Let stand in refrigerator overnight or as least 6 hours. Cut into slices
and brown in margarine. Mix soup with 1 c of water and pour over meat
placed in dutch oven. Bake at 350 for 1-1/2 hours.
Pizza Hot Dish
2 pkg Crescent rolls 8 oz Shredded 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
2 lb beef tips, 2" cubes 2 tsp paprika
1 sm onion 1-1/2 tsp salt
3 tbs Wesson oil 1/4 tsp pepper
1 can whole tomatoes 1 c sour cream
4 oz whole mushrooms 2 tbs flour
Brown beef tips and onion in oil, add whole tomatoes, mushrooms and
seasonings. Cover and simmer. Stir occasionally until meat is tender,
about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat
mixture. Heat to serving temperature.
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
2 lb beef round roast 2 cans beef gravy (or pkgs of instant)
1 clove of Garlic 1/4 tsp oregano
3 med onions, sliced 1/2 c burgundy wine
4 tbs butter 1/2 pt sour cream
Cut beef into 1 inch cubes. Sprinkle with tenderizer. 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.
3 lb round steak 3 stalks celery, peeled, chopped fine
3 tbs butter 1/2 c catsup
1 tsp salt 1 tbs chopped parsley
1 lg onion, diced
Brown steak in butter. Add celery, catsup, parsley, and onion. Cover and
simmer 2 to 2-1/2 hours. 1/2 c water may be needed if mixture thickens too
Steak & Mushrooms
1 lb mushrooms sliced 1/2 tsp salt
2 c onions, diced 1/2 tsp pepper
1/4 lb butter 1 round steak
8 oz can tomato sauce flour
1 tbs Worcestershire sauce
Cut meat into strips and coat with flour. Saut in melted butter for 5
min. Add onion and mushrooms, cook another 5 min or until onion turn
clear. Add remaining ingredients and stirr well. Simmer 1 to 1-1/2 hours.
Serve over rice.
French Style Roast Beef
3 lb Boneless chuck or 1 tsp salt
rolled rump roast 1 tsp thyme
6 whole cloves 5 peppercorns
1 bay leaf 1 lg clove, garlic
4 c water 4 med. carrots cut into quarters
2 med. onions, quartered 2 med. turnips cut into quarters
2 med. stalks celery, cut into 1" pieces
Place beaf roast, salt, thyme, clove, peppercorns, bay leaf and garlic in
Dutch oven, add water. Heat to boiling, reduce heat and simmer covered
for 2-1/2 hours. Add remaining ingredients. Cover and simmer until beef and
vegetables are tender, about 30 min. Remove beef and vegetables. Cut
beef into 1/4" slices. Strain broth and serve with beef and vegetables.
Corned Beef & Cabbage
2 lb well trimmed corned beef 1 sm onion, quartered
boneless brisket or round 1 clove garlic, crushed
1 sm head green cabbage, cut into 6 wedges
6 med carrots cut into quarters
Pour enough cold water on corned beef in dutch oven to just cover. Add
onion and garlic. Heat to boiling, reduce head. Cover and simmer until
beef is tender, about 2 hours. Remove beef to warm platter, keep warm.
Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce
heat and simmer uncovered 15 min.
Round Steak Hawaiian
1/4 c cooking oil 1 can sliced water chestnuts, drained
1-1/2 lb round steak 1 jar home style beef gravy
1 bell pepper cut into strips Chow mien 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 mien noodles.
Flank Steak Teriyaki
4-6 flank steaks 4-6 pineapple slices
1 tbs salad oil 1/2 c soy sauce
1/4 c sugar 2 tbs sherry (optional)
1 tsp ginger 1 clove garlic, crushed
1/2 tsp MSG
To form marinade, combine all except steaks and pineapple. Mix well and
pour over steaks. Let marinate 1 to 1-1/2 hours. Fry steaks in very hot hot
oven or skillet brushing once with marinade. Add pineaple during last few
minutes, brush with marinade and cover. Cook 3-5 min. Serve over rice.
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 cascerole pan. Place in dutch oven. Bake
1 hour, covered.
Corned Beef with Dijon Glaze
3 lb corned beef brisket 4 c water
1/4 c 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.
Spaghetti & Meatballs
1 lg onion 1 clove garlic, crushed
1 tsp sugar 1 tsp oregano leaves
3/4 tsp salt 3/4 tsp basil leaves
1/2 tsp marjoram leaves 1 can(8 oz) tomato sauce
4 c hot cooked spaghetti 1 can(16 oz) whole tomatoes
1 lb ground beef 1/2 c dry bread crumbs
1/4 c milk 3/4 tsp salt
1/2 tsp Worcestershire sauce 1/4 tsp pepper
1 sm onion diced (1/4 c) 1 egg
Meatballs: Mix all ingredients, shape into 1-1/2 inch meatballs. Place in
dutch oven and bake at 400 until done and light brown, 20 to 25 min.
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.
1-1/2 lb ground beef 1 can(16 oz) french style green beans
1 can tomato soup 1 sm onion chopped
1 can mushrooms
In dutch oven or large pot, brown ground beef and onion until onion is
clear. Drain and add other ingredients. Heat through and salt to taste.
Serve plain or on top of noodles or spaghetti.
By Lynne Waltz, Troop 546, Niceville, FL
2 lb ground beef 4 tbs water
1 tbs oil 2 tsp ea: salt, sugar, Worcestershire
1/2 tbs Tabasco sauce sauce, cocoa, ground cumin, oregano
1 lg onion chopped 1-1/2 tbs chili powder
2 cans kidney beans 3 c canned tomatoes
Brown ground beef in oil. Add onion and cook until it turns clear. Add
remaining ingredients except kidney beans and simmer 1 hour covered. Add
kidney beans and cook 1 additional hour uncovered.
2 lb ground beef 2/3 c bread crumbs
1 tsp salt 1/2 tsp pepper
2 eggs 2 lg onions, sliced
2 cans(10 oz) condensed beef 2 cans (4 oz) mushrooms, drained
broth 1/4 c cold water
4 tbs cornstarch
Mix ground beef, bread crumbs, salt, pepper and eggs, shape into 8 oval
patties, each about 3/4" thick. Cook patties over medium heat, turning
occasionally, until brown, about 10 min, drain. Add onions broth and
mushrooms. Heat to boiling, reduce heat. Cover and simmer until beef is
done, about 10 min.
Onion Swiss Steak
3 lb round steak, 3/4" thick 2 pkg onion soup mix
1-1/2 tsp salt 2 cans (10 oz) tomatoes
1/4 tsp pepper
Cut steak into serving pieces, season with salt and pepper and place into
dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all.
Cover and cook over slow fire for 2 to 3 hours or until meet is done and
Beef Pot Roast
3-4 lb rump roast or 3 med potatoes, pared and halved
pot roast 3 med carrots, cut into 2" pieces
1 tsp salt 2 med onions, halved
1/4 tsp pepper 1/2 c water or beef broth
Brown roast in oven on all sides in small amount of oil. Remove meat,
salt and pepper. Place half of vegetables in bottom of oven, return meat
to oven and add remaining vegetables and liquid. Cover and cook at 300
for 3-5 hours depending upon size of roast and degree of doneness desired.
Remove meat and vegetables carefully and place on serving platter.
2 lb stew meat, 1" cubes 1 lg onion, sliced
3 tbs oil 1 can (1lb 12oz) tomatoes
1/2 c flour 1 clove garlic, minced
2 tsp salt 1/3 c water
1/2 tsp pepper 1 bay leaf
6 carrots, cut into 1" pieces 3 med potatoes, peeled, cubed
Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot
oil in bottom of oven. While oven is still hot, pour water in and scrape
brown bits from bottom. Place remaining ingredients into oven and cover.
Simmer 1 to 2 hours or until meat is tender and potatoes are done.
1-1/2 lb ground beef 1 med jar Taco sauce
4 lg corn tortillas 1 8 oz pkg shredded cheddar cheese
1 can (8 oz) tomato puree
Brown ground beef, drain. Combine taco sauce and tomato puree. Line
dutch oven with aluminum foil. Place 2 tortilla shells in duch oven.
Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place 2 more
tortilla shells on top and place in rest of beef and pour remaining taco
sauce on top. Sprinkle with cheese. Cover and bake until cheese is
melted. Variations: Add chopped onions, mushrooms or tomatoes to meat.
By Lynne Waltz, Troop 546, Niceville, FL
3-4 lb beef brisket seasoned tenderizer
2-3 tbs flour salt
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil.
Refrigerate overnight. Place in dutch oven, cover and cook 225 to 250
for 6 to 7 hours. You can cook it faster but it is jucier cooked slow.
Remove from foil and place on warm serving plate. Using the juice, flour,
salt and pepper, make a thin gravy. Pour gravy over brisket before
By Ann Audleman, Ft Walton Beach, Fl
2 lb lean chuck roast 1 large onion
bacon grease 6 cloves garlic, minced
6 jalapeño peppers, seeded 2 tsp salt
& chopped 4 tbs chili powder
1 tbs cumin 1 tbs oregano
1 (20oz) can tomatoes, chopped
Brown meat, garlic and onions in bacon grease.
Add jalapino peppers and mix well.
Add remaining ingredients, cover and cook 1 hourHomestyle Chili1 lb ground beef 1 lg yellow onion, chopped
3 cloves garlic, minced 1 tbs cumin
2 tbs chili powder 1 tbs Worcestershire sauce
1 (20oz) can tomatoes, chopped 1 green bell pepper, chopped
1 c red wine(dry) salt & pepper to taste
1 lb uncooked kidney beans
Cover beans with 2"-3" water. Bring to boil, remove from heat and let
stand 1 hour. Drain and set aside. Brown ground beef with onion and
garlic. Add remaining ingredients. Cover and simmer about 1 hour.
Variations: Use black beans instead of kidney beans. Add fresh groundroundroundround
ginger, paprika or cocoa.
Chicken Main Dishes
& Easy Chicken Casserole
1 Whole chicken 2 cans Cream on chicken Soup
cooked, boned, chopped 1 c Mayonnaise
1 box "Stove Top" stuffing, chicken flavor
Combine soup and mayonnaise in a large bowl. Add seasoning pkg from
stuffing mix and 3/4c stuffing crumbs. Add chicken and mix well. Place in dutch oven and top with remaining crumbs. Bake at 350 for 30 min or
until bubbly and crumbs are brown. Variation: Substitute 1 can Golden
Mushroom soup for Cream of Chicken soup. Add shredded cheddar cheese in
soup mixture or sprinkle on top.
3 lb frying chicken, cut up 1/4 tsp black pepper
3 tbs oil 1/4 tsp cayenne pepper
2 med onions, thinly sliced 1 tsp oregano
2 cloves garlic, minced 1/2 tsp basil
1 can (1 lb) tomatoes 1/2 tsp celery salt
1 can (8 oz) tomato sauce 1 bay leaf
1/3 c minced green pepper 1/4 c Chianti wine
1 tsp salt
Brown chicken pieces in hot oil in lid of oven. Layer onions in oven.
Put browned chicken pieces on top of onions and add remaining ingredients.
Cover and cook 1 to 2 hours. Discard bay leaf and serve chicken and sauce
over buttered spaghetti.
Chicken in a Pot
3-4 lb whole frying chicken 1 tsp poultry seasoning
1/2 tsp salt 1/4 tsp basil
1/4 tsp pepper
Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry
seasoning. Put in dutch oven and sprinkle with basil. Cover and bake for
4 to 6 hours or until tender.
Arroz con Pollo
3-4 lb chicken, cut up 2 bouillon cubes
1 c chopped onion 1 c diced ham
1 c green pepper, chopped 1 can (14 oz) tomatoes
1 jar (2 oz) pimiento, diced 1 pkg (10 oz) frozen peas, thawed
3/4 tsp chili powder 1 tsp salt
1 jar (3-1/2 oz) stuffed green 1/2 tsp white pepper
olives, drained 1 tsp paprika
2 cloves garlic, minced 1 c raw rice (long grain)
Mix salt, pepper, and paprika together. Season chicken with this mixture.
Put all ingredients except rice and peas in dutch oven. Cover and cook at
300 for about 2 to 3 hours. Add rice and peas and cook at 375 for 1
hour. Water may be needed near end of cooking.
Apricot Glazed Cornish Hens
6 Cornish Game Hens Wild rice and sausage dressing mix
(1-1-1/2 lb) 1 jar (12 oz) Apricot preserves
Salt 1/2 c water
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt.
Lightly stuff each hen with about 1 c of dressing. Tie legs together
with string. Place into dutch oven. In small saucepan, combine preserves
and water and bring to a boil, stirring occasionally, set aside. Place
hens on a rack in dutch oven. Do not place on bottom, they will burn.
Bake hens at 350 for 1-1/2 to 2 hours or until tender. During last 1/2 hour
of baking, baste hens frequently with preserves mixture. Remove strings
before serving. If desired, split in half for smaller servings. Serve
with remaining preserves.
Chicken Pot Pie
3-3-1/2 lb Chicken Chopped parsley
2-1/2 tsp salt 4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped 1 med onion, chopped
1/2 tsp saffron 4 med potatoes, peeled, cut
4 stalks celery, thinly sliced 1/4 tsp pepper
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 ans simmer 20 min. Ladle the pot pie into large soup
bowls and garnish with chopped parsley and the wedges of hard cooked eggs.
Festive Chicken Bake
1/4 c flour 2/3 c light molasses
1 tsp salt 1/4 tsp pepper
2-1/2-3 lb 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.
Duck with Sauerkraut
2 qt Sauerkraut 2 med onion, quartered
3 tbs brown sugar salt
pepper 1 c water
1 whole game duck
Bake duck in 375 oven for 25 to 30 min. Pour sauerkraut, water, onions,
brown sugar, salt and pepper over duck and stir well. Simmer for 1-1/2
hours. Good served with mashed potatoes.
Baked Chicken with Cheese
8 chicken breasts, deboned 6 tbs peanut oil
2 tbs lemon juice 2 tbs thyme
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.
2 lb chicken breasts, 1" cubes 2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring
often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of
waer. Add salt and pepper to taste. Add cut-up tomatoes, ocra and celery.
Cover and cook about 30 min, until vedetables are done. Add chicken and
simmer an additional 6 min.
Pork Main Dishes
Barger Pork Chops
1 c Soy Sauce 1 tsp Garlic Salt
1/2 c Brown sugar 1 tsp Molasses
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chopw for a marinade. Pour over chops and
marinate overnight in refrigerator. Place chops about 6"-8" above fire.
Turn frequently and baiste with marinade while cooking. Done in 35 to 45
Pork Chops & Garden Vegetables
6 (1" thick) pork chops 3 tbs butter, melted
3 carrots, cut 1/2" slices 1-1/2 c fresh green beans, cut 1" lengths
3 sm potatoes, peeled, 1/2" cubes 1 tsp basil
6 (1/4 oz) instant onion soup mix 2 c water
Brown chops on both sides in butter in bottom of oven, drain. Place
vegetables in bottom of oven and replace chops on top. Combine dry soup
mix and water, mixing well. Pour over chops and bring to a boil. Cover
and reduce heat, simmer 45 min or until chops are tender
1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2" slices
1/4 c vegetable oil 1/4 c all-purpose flour
1 c chopped onion 1 c chopped celery
1 bunch green onions, chopped 4 cloves garlic, minced
1 tbs chopped parsley 1 (8oz) can tomato sauce
1 tsp garlic salt 1/2 tsp pepper
1/2 tsp Hungarian paprika 1/2 tsp dried thyme
1/4 tsp red pepper 6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook rice
according to package and set aside. Heat oil in dutch oven, add oil and
cook over medium-high heat stirring constantly, until rue turns dark brown.
Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over
medium heat 10 min stirring frequently. Add tomato sauce and seasonings.
Reduce heat and simmer 5 min, stirring occasionally. Stir in meat and
remaining green onions. Cook until thoroughly heated. Add cooked rice
and mix well. Simmer 5 min covered.
2 lb lean pork 2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped 1/2 c Ortega Green Chilies
6 cloves garlic, minced 3 tbs jalapeño pepper sauce
Brown pork in a dab of oil. Add remaining ingredients and mix well. Add
1-2 cups water. Cover and simmer 45min to 1 hour. If it is too thin,
remove cover and continue to simmer until thickened.
Texas Pork Roast
1 small leg of pork 2 tbs lemon juice
1 tsp salt dash of Tabasco sauce
pepper to taste 1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder 1 tbs Worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper, allspice and
chili powder. Combine remaining ingredients, and spread evenly on pork.
Roast at 350 for 30 min per pound. Baste frequently with well seasoned
drippings in the pan. Serves 14-16.
Ham & Chicken la King
1-1/2 c baked ham, 1/2" cubes 3 tbs flour
1/2 c cooked chicken, 1/2" cubes 1 c hot chicken stock
1 c sliced mushrooms or liquid from mushrooms
1 c light sour cream salt
1 lg green pepper, chopped ground pepper
3 tbs butter 1 lg pimiento cut in small squares
Saut mushrooms and green pepper in butter; remove to a hot platter. Add
flour to the oven and blend well. Gradually stir in hot stock, cream,
salt and pepper. Place over low heat and simmer for about 10 min. Keep
hot. Combine chicken, ham, mushroom mixture and pimiento, and add to the
sauce. Heat thoroughly. Serves 8 to 10.
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 (8oz) can tomato sauce 1 tsp salt
1 can kidney beans 1/2 tsp chili powder
1/4 c catsup 1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve
bits. 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.
Seafood Main Dishes
1 lg onion, chopped 1 tomato, seeded, peeled & chopped
3 green leeks, slivered 2 med carrots, peeled, diced
2 c clam juce 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.
3/4 lb butter 5 c diced onion (or equal volume to meat)
1 c parsley, chopped 3 tbs salt
1 tbs Louisianna Hot Sauce 2 tbs lemon juice
4 lb peeled shrimp 2 tbs Worcestershire Sauce
Cook onion in butter until clear. Add parsley, salt, lemon juice, hot
sauce and Worcestershire sauce and simmer 5 min. Add shrimp, cover and
simmer until shrimp turns pink and are done.
Fish Court Bouillon
3 tbs olive oil 4 c diced onion
1 c celery, chopped 2 c parsley, chopped
3/4 c bell pepper, chopped 3 c green onion, chopped
1 c grated carrot 1 tbs minced garlic
2 tbs lemon juice 1 tbs soy sauce
2 tbs Worcestershire Sauce 1 tbs Louisianna Hot Sauce
2 c Chablis Wine 6 tbs salt
4 lb fish, chopped 12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green
onion and grated carot in and saut until onion starts to turn clear. Add
garlic and lemon juice and stirr and simmer some more. Add remaining
ingredients except water, and stirr and simmer some more. Pour just
enough water to cover mixture. Bring to boil, reduce heat and cover.
Simmer for about 30 min.
2 c court bouillon 4 tbs brown rue
1 c onions, chopped 1 c scallions, chopped (including
1/2 c celery, chopped some of the green tops)
1/2 c bell pepper 1 tsp minced garlic
1 can (1 lb) tomatoes, drained 4 c cooked rice
and coarsely chopped 2 lemon slices, 1/4" thick
1 tbs Worcestershire sauce 1 bay leaf
1/4 tsp thyme 1 tsp black pepper
2 tsp salt 2 lb catfish cut into 1" chunks
1/2 c parsley, chopped
If rue is not fresh, warm over low heat stirring frequently. Add onions,
scallions, celery, green pepper and garlic. Cook 5 min, stirring often,
until soft but not brown. Add court bouillon stirring constantly. Add
tomatoes, lemon, and seasonings. Reduce heat and simmer, partially
covered, 30 min. Add catfish and parsley, stir gently to position fish
evenly. Simmer partially covered and without stirring, 10 min. Taste for
seasoning. Serve immediately.
2 lb small scallops 2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring
often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of
water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery.
Cover and cook about 30 min, until vegetables are done. Add scallops and
simmer an additional 6 min.
Veggies & Soups
Mike's Broccoli Pie
2 10 oz pkg Chopped Broccoli 3 c Shredded Cheddar Cheese
2/3 c Chopped onion 1 1/3 c milk
3 eggs 3/4 c Bisquick
3/4 tsp Salt 1/4 tsp white pepper
Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs, milk,
bisquick, salt and pepper until smooth. Pour into oven. Bake until
toothpick comes out clean, 25-30 min at 400. Top with remaining cheese
and melt, 1-2 min longer.
Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced 2 c Milk
3 c Potatoes, Diced Seasoned Salt and Pepper
4 tbs Margarine 1/2 c Grated Cheese
1 onion, minced 2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and 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.
Old Fashioned Macaroni and Cheese
8 oz macaroni 8 oz sour cream
2 c cottage cheese 8 oz cream cheese
1 sm onion, chopped salt & pepper
8 oz sharp chedded cheese
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.
By Rosie Higher, Ft Walton Beach, Fl
11 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.
2 beef soup bones 7 c water
1-1/2 lb stew beef, 1" cubes 1-1/2 tsp salt
1 tsp pepper 4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper 1/2 small cabbage, coarsely chopped
1 (17oz) can whole kernel corn 1 (15oz) can English peas
Drain corn and peas reserving liquid. Add liquid, water and bones in
large dutch oven, bring to a boil. Cover, reduce heat and simmer 1 hour.
Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all
except corn and peas, cover and simmer 40 min. Add corn and peas and
simmer uncovered 30 min. Makes 4-1/2 quarts
Potato chunks 1 can peas
1 lb ground beef 1 can green beans
1 med onion 1 can baked beans
Chili powder 1 can tomato soup
1 can corn 1 can tomatoes
Bay leaf nutmeg, salt, pepper
Brown ground beef and onion together. Add all except seasonings. Do not
drain vegetables. Cook until potatoes are done. Add seasonings and cook
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
1c + 2tbs flour 1/4 tsp baking soda
1 tsp baking powder pinch of salt
2 tbs crisco(solid) 1/2 c buttermilk
Place 1 tbs crisco in bottom of oven. Place coals on oven to bring
temperature to 500 while making dough. Combine flour, baking soda, salt
and baking soda in bowl. Cut in crisco until mixture becomes grainy. Add
buttermilk and stir with fork until it forms dough. Turn out on floured
surface and briefly kneed. Do not over-kneed. Flatten to 1/2" thick. Cut
out with glass or cup. Place in oven and turn once to coat on both sides.
Bake at 500 for 10 min. or until done.
Cakes, Cookies, & Desserts
4 cans Biscuits 1 c Sugar
1 c Brown sugar 4 tbs Cinnamon
1 stick oleo
Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop
quarters into bag and coat well. Place in dutch oven. Melt oleo in lid
and pour over quarters. Bake 350 for 35 min.
Grandma Audleman's Bread Puddin'
2 c Milk 2 tsp cinnamon or nutmeg
1/4 c Butter 1/4 tsp salt
2 eggs 8 slices week old bread
1/2 c Sugar 1/2 c Raisins
Dice bread into small cubes. Beat eggs and salt together. Place milk and
butter in 2 qt saucepan and heat until scalded. Mix in bread sugar
cinnamon and eggs. Stir until bread is well soaked. Stir in raisins and
pour mixture into 1 1/2 qt casserole dish and put into dutch oven on a trivet. Bake until toothpick comes out clean at 350, about 30-40 min.
Top with cinnamon sugar or brown sugar.
By Magretta Audleman, Shalimar, Fl
Indian Bread Pudding
2 c milk 1/4 tsp Ginger
1/4 c Yellow cornmeal 1 egg
2 tbs Sugar 1/4 c Molasses
1/2 tsp Salt 1 tbs butter
1/2 tsp Cinnamon
Place 1 1/2c milk in dutch oven and heat to scalding. Combine cornmeal,
sugar, salt, cinnamon and ginger, add to milk stirring constantly. Cook 2
min. Combine egg, molasses and butter. Add small amount of the hot milk
mixture, slowly. Then add to remaining milk mixture. Stir and cook
until thickened, 2-5 minutes. Pour remaining milk OVER (do not stir in!)
pudding. Cook until set, 5 minutes. LET STAND 10 to 15 minutes before
1 pkg yellow or white cake mix 2 cans pie filling or
cinnamon 1 lg can fruit cocktail
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.
Giant Cinnamon-Pecan Ring
2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar 1/2 c packed brown sugar
2 tsp cinnamon 1/2 c chopped pecans
1-1/4 c sifted powdered sugar 1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks (optional) Pecan Halves (Optional)
Lightly grease inside of dutch oven. On a lightly floured surface,
flatten thawed dough slightly. Cut each loaf into 4 pieces (total of 8).
Form each piece into a rope about 18" long. Brush each rope on all sides
with melted butter. Stir together sugar, brown sugar, and cinnamon.
Place mixture on sheet of foil. Roll rope in sugar mixture to coat evenly.
Shape rope into a coil in the center of the dutch oven. Roll another rope
in sugar. Attach securely to end of first rope and continue coil. Cont
inue coating ropes and attaching to form a 10-11" circle. Sprinkle any
remaining sugar over coil. Sprinkle with chopped pecans. Cover and let
rise in a warm place for about 30-40 min. Bake at 350 for 30 to 3 min or
till done. Cover with foil last 15 minutes to prevent over browning if
necessary. Cool about 15 min. Stir together powdered sugar, vanilla, and
enough milk to make a thick glaze. Spoon over top of cake. Decorate with
cinnamon sticks and pecan halves. Serves 16
By Ann Audleman, Ft Walton Beach, Fl
Chocolate Chip Cookies
2-1/4 c all purpose flour 2 eggs
1 c butter, softened 1 (12oz) semi-sweet morsels
3/4 c sugar 3/4 c brown sugar
1 tsp vanilla extract
In large bowl, combine butter, sugar, brown sugar, and vanilla extract.
Beat until smooth. Beat in egg. Gradually add flour. Stir in chocolate
chips. Drop onto ungreased pie tin or aluminum pan. Place on trivit or
inverted pie tin in 350 dutch oven
1/2 c softened butter 1/2 tsp salt
1 c sugar 2 tsp baking powder
1 egg 2 c flour
1/2 tsp vanilla extract
Combine butter and sugar, stirring until well mixed. Blend in egg and
vanilla. Add remaining ingredients and mix well. Drop onto greased pie
tin or aluminum pan. Place on trivit or inverted pie tin in 400 dutch oven. Bake for 6 to 7 min.
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 trivit or
inverted pie tin in 350 dutch oven. Bake for 30 min. Let stand in oven
about 5 min after removing coals.
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
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
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
Combine water and baking soda. Allow to cool slightly. Cream together
butter and sugar. Mix in eggs. Gradually add flour and buttermilk alternately. Blend in water mixture. Mix in raisin bran. Bake in 375
oven for 25-30 min.
Biscuits & Gravy
1/2 lb ground sausage 3 tbs chopped onion
2 tbs flour 2 c hot milk
black pepper to taste
Prepare Homemade Biscurit recipe. Brown sausage and onion together.
Pour off excess grease. Stir in flour. Slowly add milk while stirring.
Cook until thickened. Serve biscuits split with gravy on top.
2 c flour 1/2 c Milk
2/3 c sugar 1/2 c melted butter
1 tbs baking powder 3/4 c blueberries
1/2 tsp salt 1/4 c sliced almonds
1/2 tsp nutmeg 1 tbs sugar
2 eggs, beaten
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and
butter. Add to dry ingredients. Stir until welll moistened. Toss
blueberries with reserved flour mixture. Stir into batter. Spoon into
greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15 min
1/4 lb Butter 3 oz Cream cheese
1/2 c Flour 2 c Cottage Cheese
1/2 dz Eggs 1 tsp Baking Powder
1 c Milk 1 tsp Salt
1 lb Monterey Jack Cheese 1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3
cheeses , baking powder, salt and sugar together. Stirr into rue until
well blended. Pour into dutch oven and bake 350 for 45 min.
Chili Rellano Casserole
2 lg cans whole green 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 chillies in bottom of greased casserole dish, cover with all of
chedder cheese. Top with rest of chillies. Cover with all of jack cheese.
Beat egg whites until stiff. Beat yolks with flour, milk, salt and pepper
in large bowl. Fold egg whites into yolk mixture. Pour over casserole.
Bake in 325 dutch oven for 45 minutes or until knife inserted in center
comes out clean.
By Rosie Highers, Ft Walton Beach, Fl
Squirrel Stew, Georgia Style
2 squirrels, cleaned, cut 2 c bouillon
into 6 pieces each leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes 2 c fresh lima beans
2 tbs flour 2 lg ripe tomatoes, peeled
1 tsp salt 1 c fresh corn kernels
1/4 tsp pepper 1 tsp Worcestershire sauce
2 lg onions, thinly sliced 1-2 tbs flour
Fry salt pork until very crisp, then remove pieces from the pan. Dredge
squirrel in seasoned flour and saut in hor fat until brown on all sides.
When nearly brown, add onions and cook until soft. Place meat in dutch
oven, together with broth and celery tops. Cover and bake at 350 for 1
hour. Remove celery tops, add lima beans, tomatoes, corn and
Worcestershire sauce. Cover and bake until vegetables are tender-about 30
min. Skim off excess fat and thicken gravy with flour and 1/2 c cold water.
Serve hot topped with crisp pork cracklings.
Some of these recipes do not really pertain to the dutch oven but I have
included them for you to consider in other cooking situations.
Corn Meal Mush
1 qt boiling water 1 c cornmeal
Bring water to boil with salt. Slowly stir in cornmeal. Cook 20 min
(Fried Cornmeal Mush)
1 recipe cornmeal mush flour
1 tbs oil
Mold mush and refrigerate overnight. Slice into 1/2" slices. Flour lightly
and pan fry in small amount of oil until brown, about 15 min a side.
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 rasins together. Allow to
cool slightly. Turn onto a jelly roll pan and allow to cool completely.
Cut into strips and then into bars about 1" wide and 4" long. Store in ziplock baggs. These bars can be stored for several months.