| DUTCH OVEN COOKING |
| CORNBRAND Serves 8 - 9 2c cornmeal 2tsp. Baking powder 1c whole wheat flour 1/2 tsp. baking soda 1/2 tsp salt 3 TBSP brown sugar Mix those ingredients and then add: 2 TBSP butter or oil 2 beaten eggs 2c butter milk Preheat cast iron well greased Dutch oven. Add batter and bake for 10 - 15 minutes with 10 coals in a circle below and 18 on top. Then remove from bottom heat and continue to cook for 5 minutes. |
| SCALLOPED POTATOES AND HAM Serves 12 10 - 12 potatoes, peeled and sliced 1 (1lb.) pre cooked ham steaks cubed 2 lbs. block velveta cheese sliced 5c milk 1/2 c margarine 6 TBSP flour Line 2 12" - 14" dutch ovens with foil. Layer 1/8 of the potatoes into the bottom of each oven. Sprinkle 1 TBSP flour over each. Top with a layer of 1/6 of the ham and then 1/6 of the cheese. Dot each with 1 TBSP margarine cut into small pieces. Repeat layers three times. End with final layer of potatoes. Scald milk in a sauce pan over cookstoce. Pour 1/2 of the milk over the contents of each dutch oven. Cover the oven. Place 6-7 coals below and about 15 on top. Cook appx. 35 minutes and the remove from bottom heat and continue for 20 minutes. |
| DUTCH OVEN RIBS Serves 10 2 bottles barbague sauce 1 large jar applesauce 3 lbs. pork ribs Brown pork ribs in frying pan. Mix bbq sauce and applesauce together and pour into bottom or 12 " Dutch oven. Add pork ribs. Cover and cook with 12 - 14 coals on top for at least 2 hours stirring occasionally. ( rember to add new coals after 1 hour.) |
| HAWAIIAN CHICKEN Serves 12 12 - 24 chicken legs or thighs 1 pkg. dry onion soup mix 2 (8oz) apricot jam 1 (12oz) Russian dressing 9 (16oz.) can pinaplle chunks Combine sauce ingredients and dip chicken into mixture then, pour remainder over chicken in a well seasoned Dutch oven. Bake with 9 coals below and 15 coals on top for about 40 minutes. Remove from bottom heat and continue to cook for an 20 minutes. |