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.
Mike Audleman
1209 Beachview Dr.
Ft Walton Beach, Fl 32548
Cooking techniques such as roasting, baking
simmering, stewing, frying, boiling, steaming, and many others are
easily 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 trivets in the bottom of the Dutch oven. The reason for
the trivets is to elevate the dish above the bottom of the oven to
prevent burning.
Before we get started, we should review some of
the things you will need to know before purchasing your first 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 gauge wire and securely attached to molded tangs on the side of
the oven. Ovens that have riveted tabs should be avoided. Most oven
handles will lay down against the side of the oven in both directions,
but if you look hard enough, you will find some that allow the handle to
stand up at a 45 degree angle on one side. This allows you easier access
to it when positioning or removing the oven from the fire.
Another area that bears close examination is the
handle on the lid. It should be a loop attached to the lid on both ends
and hollow in the center allowing it to be easily hooked. Stay away from
the ones that have a molded solid tab on the lid for a handle. These are
very difficult to grasp and manage with a load of coals. The loop style
offers much better control.
While examining the lid, check that it has a lip
or ridge around the outer edge. The lip keeps the coals from sliding off
of the lid. Don't get me wrong, the ridgeless ones can be used but it is
difficult to keep coals on the lid and if you are not 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
illuminates 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 believe 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 the
answer.
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 from 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
legs, 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 user. Whether 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 around by mail, it is
best to request their shipping charges and add that in when comparing to
local prices.
If you go into the store armed with information,
you should have little problem in selecting an oven for your needs and
it will be the start of some long lived happy memories. One word of fair
warning, SHOP 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.
A good pair of leather gloves can save time and
prove invaluable around 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 fire pit 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.
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 salt free cooking oil. Oils such as peanut,
olive or plain vegetable 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
recommended. Make sure the oil covers every inch of the oven, inside and
out and replace the oven onto the center shelf, again with the lid ajar.
Bake it for about an hour or so at 350. This baking hardens the oil into
a protective coating over the metal
After baking, allow the oven to cool slowly.
When it is cool enough to be handled, apply another thin coating of oil.
Repeat the baking and cooling process. Again reapply a thin coating of
oil when it can be handled again. Allow the oven to cool completely now.
It should have three layers of oil, two baked on and one applied when it
was warm. The oven is now ready to use or store.
This pre-treatment 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 effectively 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.
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 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 completely. 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.
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, ruining it.
Do not get in a hurry to heat cast iron, you
will end up with burnt 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!
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 fashion, 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!
Dutch Oven Cooking Tips by Wayne Johnson
10 x 2 inch round cake pan or trail
chef cook kit large fry pan just fit into 12 inch Dutch oven.
Line pan with wax paper so food will
not stick, paper burns at 750 degrees so it will not burn inside oven.
4, 1/4inch nuts placed in the bottom of
the Dutch oven will raise the pan off the bottom of the oven, which
will give indirect heat all around the pan so food will not burn.
If you have more than one pan and a
pear of pliers, you can use one oven and cook many items back to back.
Thus you save on charcoal and or heat.
With this method, temperature is not as
critical as the food will not touch the sides or bottom of the oven.
Cooking With a Dutch Oven
Dutch ovens are known for their versatility in
cooking. They can be used to deep fat frying, shallow frying, roasting,
baking, boiling or stewing.
There is a formula for controlling the heat in a
Dutch oven but it is simple. Take the size of your oven, for example a
12", add three more coal briquettes to the top (15), and subtract three
from the bottom (9). This technique will maintain an even temperature of
325 to 350 degrees. For every 2 coals added or subtracted to this
amount, the temperature will be affected by 25 degrees.
8" oven - 10-11 coals on top/ 5-6 coals on
bottom
10" oven - 13 coals on top/ 7 on bottom
12" oven - 15 on top/ 9 on bottom
14" oven - 17 on top/ 11 on bottom
16" oven - 19 on top/ 13 on bottom
This is a good formula to start with but take
into account that it will vary from food to food, wind conditions (if
cooking outdoors) and outside air temperature. Here are some general
guidelines to use when experimenting with the Dutch oven:
1. Soups, stews or liquid dishes need
more heat on the bottom than on the lid. Place 2/3 of the coals below
and 1/3 of the coals on top.
2. Meat, poultry, potatoes, vegetables and
cobblers require equal distribution of heat on top and bottom.
3. Cakes, bread, biscuits and cookies
require most of the heat to be on top of the oven with very little on
the bottom. Place 1/3 of the coals below and 2/3 of the coals on top.
There are a few more things to remember about
temperature control. Rotating the oven a third of a turn every ten
minutes is helpful. Rotate the lid a third of a turn in the other
direction.
If you are baking bread, rolls or cake, remove
the oven from the bottom coals after 2/3 of the cooking time. It will
finish cooking from the top heat. This will keep the bottom from
burning.
Also, try using a round cake rack placed in the
bottom of the oven for breadstuffs and pies. It keeps food from sticking
to the bottom and makes cleaning easier.
The following is a guide showing which pots are
more useful according to serving size and type of food:
16" oven = 12 quarts - serves 22-28: any food
for a large group
Flat bottomed ovens (bean pots) are suited for
cooking on a wood stove surface.
A Dutch oven lid can be used as a skillet for
cooking eggs or pancakes over an open fire.
Dutch ovens are also great for "stack cooking."
After the first Dutch oven is heated properly, a second oven can be set
on top with coals added to its lid. Try cooking a main course in a 14"
oven with a 10" oven on top baking bread at the same time.
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.
Sausage Balls
1 lb Sausage (Mild or hot) 1 Egg
6 oz Grated Cheddar Cheese 3 c Bisquick
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.
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
Hungarian Goulash
2 lb beef tips, 2" cubes 2 tsp paprika
1 sm onion 1-1/2 tsp salt
3 tbs Wesson oil 1/4 tsp pepper
1 can whole tomatoes 1 c sour cream
4 oz whole mushrooms 2 tbs flour
Brown beef tips and onion in oil, add whole
tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally
until meat is tender, about 1-1/2 hours. Blend flour and sour cream.
Gradually stir into meat mixture. Heat to serving temperature.
Beef Goulash
3 lb beef, cubed 1 tsp salt
2 tbs Cooking oil 1 can mushroom soup
Brown the beef in cooking oil. Add salt and
soup. Cover and simmer about 1 hour.
Beef Burgundy
2 lb beef round roast 2 cans beef gravy (or pkgs of instant)
1 clove of Garlic 1/4 tsp oregano
3 med onions, sliced 1/2 c burgundy wine
4 tbs butter 1/2 pt sour cream
Cut beef into 1 inch cubes. Sprinkle with
tenderizer. 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.
Swiss Steak
3 lb round steak 3 stalks celery, peeled, chopped fine
3 tbs butter 1/2 c catsup
1 tsp salt 1 tbs chopped parsley
1 lg onion, diced
Brown steak in butter. Add celery, catsup,
parsley, and onion. Cover and simmer 2 to 2-1/2 hours. 1/2 c water may
be needed if mixture thickens too much.
Steak & Mushrooms
1 lb mushrooms sliced 1/2 tsp salt
2 c onions, diced 1/2 tsp pepper
1/4 lb butter 1 round steak
8 oz can tomato 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 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 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.
Corned Beef & Cabbage
2 lb well trimmed corned beef, boneless brisket or round
1 sm onion, quartered
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 heat.
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.
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.
Corned Beef &
Cabbage Dinner
3-4 lb. corned beef brisket
1/2 c. chopped onion
2 cloves garlic, minced
2 bay leaves
6 med. potatoes, pared
6 sm. carrots, pared
6 cabbage wedges
Place corned beef in Dutch oven, barely cover with
water. Add the chopped onion, minced garlic and bay leaves. Cover
and simmer 3-4 hours or until tender. Remove meat from liquid and
keep warm. Add potatoes and carrots to liquid. Cover, bring to
boil and cook 10 minutes. Add cabbage wedges and cook 20 minutes
longer. Slice corned beef across grain 1/8-1/4 inch thick.
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 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.
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.
Apple Juice Roast
4 lb Boneless Beef Chuck Roast
1/4 tsp Pepper
2 ea Med. Onions, Sliced
1/4 tsp Thyme Leaves
2 tb Butter or Shortening
1/4 tsp Prepared Mustard
1 c Apple Juice
1/8 tsp Basil Leaves
1 tb Catsup
3 ea Large Sweet Potatoes *
1 tsp Salt
1 c Lemon Juice
Sweet potatoes should be pared and cut into
pieces.
Cook onions in 1 tb butter or shortening in
Dutch oven until tender-crisp; Set aside.
Brown roast in remaining butter or shortening
in Dutch oven over medium heat 15 to 20 minutes or until browned on
both sides.
Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper,
thyme, mustard and basil; Add to meat.
Top meat with reserved cooked onions; Cover
and cook slowly 2 1/2 hours or until almost tender.
Brush sweet potatoes with lemon juice for
bright color; Add to meat.
Continue cooking, covered, 30 to 40 minutes
or until meat and potatoes are tender.
Place meat and potatoes on warm platter.
Sprinkle potatoes with chopped parsley or
garnish with apple rings and parsley, if desired.
Serve gravy over sliced meat.
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.
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
For Meatballs:
1 lb ground beef 1/2 c dry bread crumbs
1/4 c milk 3/4 tsp salt
1/2 tsp Worcestershire sauce 1/4 tsp pepper
1 sm onion diced (1/4 c) 1 egg
Meatballs: Mix all ingredients, shape into 1-1/2
inch meatballs. Place in Dutch oven and bake at 400 until done and light
brown, 20 to 25 min.
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.
Mess
1-1/2 lb ground beef 1 can(16 oz) French style green beans
1 can tomato soup 1 sm onion chopped
1 can mushrooms
In Dutch oven or large pot, brown ground beef
and onion until onion is clear. Drain and add other ingredients. Heat
through and salt to taste. Serve plain or on top of noodles or
spaghetti. By Lynne Waltz, Troop 546, Niceville, FL
Mike's Chili
2 lb ground beef 4 tbs water
1 tbs oil 2 tsp ea: salt,sugar, Worcestershire
1/2 tbs 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.
Salisbury Steaks
2 lb ground beef 2/3 c bread crumbs
1 tsp salt 1/2 tsp pepper
2 eggs 2 lg onions, sliced
2 cans(10 oz) 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.
Cut steak into serving pieces, season with salt
and pepper and place into Dutch oven. Sprinkle onion soup mix over top
and pour tomatoes over all. Cover and cook over slow fire for 2 to 3
hours or until meet is done and tender.
Beef Pot Roast
3-4 lb rump roast or 3 med 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.
German Sauerbraten
2 tsp salt
1 tsp ground ginger
1 beef top round roast
(about 4 pounds)
2-1/2 cups water
2 cups cider vinegar
2 medium onions, sliced
1/3 cup sugar
2 Tb mixed pickling spices
1 tsp whole peppercorns
8 whole cloves
2 bay leaves
2 Tb vegetable oil
14-16 gingersnaps, crushed
Combine salt and ginger; rub over roast. Place in a deep glass bowl. In
a saucepan, combine water, vinegar, onions, sugar, pickling spices,
peppercorns, cloves and bay leaves; bring to a boil. Pour over roast;
turn to coat. Cover and refrigerate 2 days, turning twice a day.
Remove roast, reserving marinade; pat roast dry. In a large kettle or
Dutch oven, brown roast on all sides in oil. Strain marinade, reserving
half of the onions and seasonings. Pour 1 cup of marinade and reserved
onions and seasonings over roast (cover and refrigerate remaining
marinade). Bring to a boil. Reduce heat; cover and simmer 3 hours or
until meat is tender.
Strain cooking liquid, discarding the onions and seasonings. Measure
liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour
into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until
gravy is thickened. Slice roast and serve with gravy (12-14 servings)
Beef Stew
2 lb stew meat, 1" cubes 1 lg onion, sliced
3 tbs oil 1 can (1lb 12oz) tomatoes
1/2 c flour 1 clove garlic, minced
2 tsp salt 1/3 c water
1/2 tsp pepper 1 bay leaf
6 carrots, cut into 1" pieces 3 med potatoes, peeled, cubed
Coat beef cubes with a mixture of flour, salt
and pepper. Brown in hot oil in bottom of oven. While oven is still hot,
pour water in and scrape brown bits from bottom. Place remaining
ingredients into oven and cover. Simmer 1 to 2 hours or until meat is
tender and potatoes are done.
Taco Pie
1-1/2 lb ground beef 1 med jar Taco sauce
4 lg corn tortillas 1 8 oz pkg shredded 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 duchy 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
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 juicer 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.
By Ann Audleman, Ft Walton Beach, Fl
Texas Chili
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 jalapeño peppers and mix well.
Add remaining ingredients, cover and cook 1 hour
Home-style Chili
1 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 ground
ginger, paprika or cocoa.
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.
Chicken Cacciatore
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.
Pre-heat oven to 500 degrees while you're
cleaning bird and prepping ingredients.
Place a small rack in the bottom of a large
Dutch oven.
Whisk the canola oil and soy sauce in a small
bowl, Mix rub seasonings in a bag.
Loosen the skin on the chicken with your
hands and paint the canola/soy mixture UNDER the skin and in the
cavity.
Apply dry rub under skin and in cavity, it
will stick very well to the soy/oil mix.
put two onion quarters and two orange slices
in the cavity.
Use your hands to rub the last TB of oil all
over the bird, Place bird breast side down in the Dutch oven, place
remaining orange slices& onion quarters around bird.
You can toss in the neck and giblets in there
too.
Put the lid on the Dutch oven and bake for 50
mins covered, Remove cover and bake for another 15-20 mins, until
internal temp reaches 170 degrees the thickest part of the thigh.
Allow to sit, uncovered for 10 mins before
serving.
The pan drippings make for an outstanding
sauce, just deglaze with a bit more orange juice or some white wine,
allow to thicken, season, strain and serve.
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.
Add oil to Dutch oven or large skillet and
heat to medium-high.
Add onion and bell pepper; cook and stir for
2 minutes.
Add chicken breasts, carrots, celery and
cashews.
Reduce heat to medium-low and cook for 15
minutes, stirring often. Add 1/4 cup water if needed.
In a medium bowl, mix 1/2 cup water with
sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir
in pineapple (including juice).
Add cornstarch mixture to chicken and bring
to a boil, stirring constantly.
Lower heat and simmer for another 20 minutes
or until chicken is done.
Serve over hot rice.
Chicken Pot Pie
3-3-1/2 lb Chicken Chopped parsley
2-1/2 tsp salt 4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped 1 med onion, chopped
1/2 tsp saffron 4 med potatoes, peeled, cut
4 stalks celery, thinly sliced 1/4 tsp pepper
Dough:
2 c sifted flour 2 eggs
1/2 tsp salt 4-6 tbs water
Place chicken in Dutch oven, add salt, pepper,
celery, onion and saffron. Add water to almost cover chicken. Bring to a
boil, reduce heat, cover and simmer about 1 hour or until the chicken is
tender. Do not overcook. Remove the chicken from the 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.
Noodles: In bowl whisk the egg and water. Add
your flour and salt then stir until dough gathers into a ball. Knead 5
to 6 minutes. You want smooth and elastic. Cover and let rest.
In a Dutch oven combine the onion, carrot,
celery, potato, corn, broth, water, bouillon and chicken. Bring to a
boil, cover and simmer for 10 minutes.
Roll out the noodle dough. Cut into pot pie
squares about 1 1/2 inch wide and 1/8 thick. Drop into soup. DO NOT
SHAKE OFF THE FLOUR. In fact if the soup isn't thick enough to please
you dump some more from the mixing bowl inches Now close the lid.
Cook for about 10 minutes and like the
dumpling recipe do not peek. Adjust the seasonings [salt, pepper, Mrs
Dash] when done. Serve.
Chicken And Dumplings
4 chicken breasts (skin on)
2 onions (peeled, but left whole)
4 ribs of celery (+ several leaves
from the stalk)
1 bay leaf
1 tbsp peppercorns
Cover with water and boil all the above in a
Dutch oven.
Boil until chicken is tender.
Dumplings
Prepare while chicken is boiling
Follow directions below
4 cups all purpose flour
1 stick butter (softened)
1 tbsp parsley
1 tsp salt
Enough broth to make dough a
consistency of pie dough.
Add parsley and salt to flour.
Cut butter into it.
Add broth a little at a time until dough is
the consistency of pie crust dough.
Flour your table and place dough in center.
Flour your rolling pin and roll dough out to
about 1/4" Thick.
Cut it in strips, then in desired size
pieces.
Bring your broth back to a rolling boil.
Add salt to taste and 2 tbsp parsley flakes.
Once broth is boiling hard, drop dumplings in
a few at a time until all are used.
Reduce heat to low.
Simmer 30 minutes or until dumplings are
done.
Quicker Chicken And Dumplings
4 cups chicken broth
1/2 cup sliced celery
1/2 cup carrots (Try some cauliflower,
too!)
1 Bay leaf
1 tsp. dried parsley flakes
DUMPLINGS:
2 cups Bisquick/baking mix
1/4 tsp. dried thyme
Dash of Nutmeg
2/3 cup milk
1/2 tsp. dried parsley flakes
3 cups cooked cubed chicken breast
In
5 qt. Dutch oven combine broth, vegetables, bay leaf and parsley;
bring to a boil.
For
dumplings, combine biscuit mix, thyme, and nutmeg. Stir in milk and
parsley just until moistened. Drop by tablespoons-full into boiling
broth. Cook uncovered for 10 min, then cover and cook 10 min longer.
With slotted spoon, remove dumplings to a serving dish and keep warm.
Bring broth to a boil. Reduce heat; add chicken and heat through.
Remove bay leaf.
Spoon over dumplings!
Chicken & Rice
6 chicken breasts, bone-in
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
2 Tbs. oil
1 medium onion, chopped
1 1/2 cups rice
3 1/2-4 cups chicken broth
1-2 cups frozen veggies (try stir-fry
mix!)
Combine flour, salt, pepper, and paprika.
Dredge chicken in flour mixture and brown in
1 Tbs. oil in a Dutch oven on medium-high heat.
Remove to a 9"x13" casserole.
Reserving 3 cups of broth, pour the rest over
the chicken in the casserole, cover with foil and place in 400°F oven
for approximately 45 minutes. (The broth will keep the chicken moist
as it bakes.)
Add additional oil to the Dutch oven if
necessary, and cook onion until translucent.
Add rice, broth, and frozen veggies. Bring to
a boil and simmer, covered, for 20 minutes or until rice is done.
Chicken Tetrazzini
1 (2 1/2-3 pound)
broiler-fryer
2 celery stalks, cut into
large pieces
1 medium onion, sliced
1 tsp. salt
1 quart water
3 Tbsp. all purpose flour
2 egg yolks, beaten
1/2 cup whipping cream
1/2 lb. fresh mushrooms
1/2 tsp. salt
1-12 oz. pkg. spaghetti
3 Tbsp. grated parmesan
cheese
1 Tbsp. butter
Combine chicken, celery, onion, salt and water in a Dutch oven. Bring to
a boil; cover and simmer 1 hour or until chicken is tender. Remove
chicken from broth; cool. Remove chicken from bones and chop meat; set
aside. Strain broth; discard vegetables. Refrigerate until all fat has
risen to the top; skim fat off and set aside. Reserve remaining broth.
Melt 3 Tbsp. reserved fat in a heavy saucepan over low heat; add flour,
stirring until smooth. Cook 1 minute, stirring constantly, until
thickened and bubbly. Combine egg yolks and cream; stir well. Gradually
stir about 1/4 of hot mixture into egg mixture; stir into remaining hot
mixture. Cook over medium heat, stirring constantly until mixture is
smooth and thickened.
Sauté mushrooms in remaining fat for 2 minutes. Add sautéed mushrooms,
salt and chicken to cream sauce; stir well.
Cook spaghetti in remaining broth, plus enough liquid to make 3 quarts.
Drain and place in a 10 inch pie plate. Spoon chicken mixture over top;
sprinkle with parmesan cheese and dot with butter. Broil 6 inches from
heat 5 minutes or until cheese is lightly browned.
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
salt pepper
8 slices of boiled ham 8 slices of cheese
8 slices of tomato
Cut foil into 12" squares, place chicken in
center. Combine oil, lemon juice, thyme and mix well. Spoon over
breasts. Seal foil well and place in 350 Dutch oven. Bake 30 min. Open
foil and place one slice ham, cheese and tomato over each breast. Bake
open for 3 to 5 min. Remove from foil and place on serving platter.
Chicken Gumbo
2 lb chicken breasts, 1" cubes 2 lb fresh 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 chicken and simmer an additional 6 min.
2 pounds pork tenderloin, cut into 1/2
to 1 inch cubes
1/2 c. flour
non-fat nonstick cooking spray
1 medium onion, chopped
1 green bell pepper, chopped
3 c. water
1 c. white cooking wine
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1 tsp. garlic powder
2 tsps. seasoned salt
salt and pepper
Coat pork cubes with flour.
Spray Dutch oven well with cooking spray and place over medium heat.
Sauté onion and green pepper 5 to 10 minutes or until tender. Remove
and set aside.
Again spray bottom of pan and place over medium-high heat.
Add
pork cubes, stirring to brown.
Return onions and green pepper to pot and add water, wine, soy sauce,
Worcestershire sauce, garlic powder and seasoned salt.
Add
salt and pepper to taste.
Cover Dutch oven and simmer over low heat for 30 minutes. Uncover and
simmer about 15 minutes longer.
Zesty Lemon Spareribs
6 lbs Pork spareribs, cut into
serving pieces
1 can (16oz) Frozen Lemonade
concentrate, thawed
3/4 cup BBQ Sauce
Place pork in a 4-quart Dutch oven. Add
enough water to cover the pork. Heat to boiling and then reduce to
low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from Dutch oven into a covered
dish or a Ziploc bag. Mix lemonade and BBQ sauce. Pour over pork,
turning the meat to coat with the marinade. Cover the dish or seal the
bag and refrigerate for at least 4 hours, turning the pork often. DO
NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat.
Remove pork from marinade reserving the marinade. Grill pork, meaty
sides up, uncovered 4" from medium heat about 30mins. Turn and brush
frequently with marinade until glazed and heated through. Discard any
remaining marinade.
8 servings
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 to 45 min.
Pot Stickers
3/4 c grated Cabbage
6oz Lean ground pork
5oz chopped, fresh or frozen
Shrimp
3 Tb finely chopped Green
Onion
1 Tb Soy Sauce
1 tsp Cornstarch
1/4 tsp ground Ginger
1/4 tsp Garlic Powder
1/4 tsp Salt
36 round Wonton Wrappers
3 qts Boiling Water
2 tsp hard Margarine or Butter
Place first 9 ingredients into a medium sized bowl and mix well.
Put
2 1/2 tsp of the pork mixture onto the center of each wonton wrapper.
Dampen the edge with water. Fold over and press to seal. Repeat. Keep
covered with a damp tea towel to prevent drying out.
Have boiling water in Dutch oven. Add up to 1/3 of the pot stickers.
Return to a boil and boil for 5 minutes. Remove with a slotted spoon.
Rinse with cold water. Repeat until all are cooked.
Melt margarine/butter in a non-stick fry pan. Arrange pot sticker
close together in the pan. Cook on one side only until well browned.
Makes
36.
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
"Come and get your chow, boys!"
