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Here are some favorites I pulled out of the dutch oven cookbook I wrote and published. Enjoy.

Coca-Cola Chicken

8 boneless, skinless chicken breast halves

1 can coca-cola

1-1/2 cups ketchup

3 gloves garlic, minced

1 Tbs. onion powder

2 Tbs. chili powder

Arrange chicken in oiled Dutch oven. In a large bowl add remaining ingredients and stir to mix well. Spoon sauce over chicken. Cover oven and bake using 8-10 briquettes on bottom and 14-16 on top for 60 to 70 minutes or until chicken is cooked though basting with pan juices every 15 minutes or so.

Sheppard’s Pie

3 lbs ground beef

2 cans corn

2 cans peas

1 5lb bag small potatoes, peeled and chunked

Salt and pepper to taste

2 tsp. old bay

1 onion, diced

Milk

Peel potatoes, chunk and cook till soft. In Dutch oven cook ground beef and add old bay, onion and salt and pepper. Drain potatoes, mash and whip adding milk as needed. Drain beef and add corn and peas, mix together. Spread evenly in Dutch oven and add mashed potatoes spreading evenly over top. Cover and cook till top of potatoes gets a crusty like consistency.

Ham Loaf & Mac and Cheese

1 box of macaroni

4 lbs ham loaf

2 cracker barrel white sharp cheddar cheese, grated

Cook macaroni. While cooking macaroni, line an oiled Dutch oven with ham loaf, about ¾ thicknesses around Dutch oven and on the bottom. Drain macaroni, add about an 1 to 1 ½ layer on the bottom add a layer of cheese, add another layer of macaroni, then cheese and keep layering until about ¾ to ½ from top. Add remaining ham loaf to top of macaroni. Cook over med heat until ham loaf is cooked and cheese is melted.

Pumpkin Pie

¾ cup sugar

1/2 cup Bisquick baking mix

2 tablespoons margarine

1 can (13 oz) evaporated milk

2 eggs

1 can (16 oz) pumpkin

2 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

Grease pie plate. Beat all ingredients until smooth. Pour

into pie plate. Put into Dutch oven and bake until knife inserted in center comes out clean. Approximately 50-60

minutes.

Cheesecake

1 cup Graham Cracker crumbs

3/4 cup sugar

1/4 cup melted butter plus 2 tablespoons

1 1/2 cups sour cream

2 eggs

2 teaspoons vanilla

1 lb. cream cheese

The first thing you do is get the cracker crumbs and 1/4 cup of sugar and mix them up real good with 1/4 cup of melted butter and line the bottom of an 8 inch pie plate. Then you take the sour cream, 1/2 cup of sugar, 2 eggs, and the vanilla and stir it up real good. Then break up the cream cheese and put it in there. Mix it up again till it's smooth. Then you add the 2 tablespoons of butter and stir it up again. Now put it in a 325 degree Dutch oven for 45 minutes until you get the little brown spots on top and the center is set. Remove and let cool. Top with canned cherries

Chicken Pot Pie

3 ½ pounds chicken

2 ½ tsp salt

½ tsp. saffron

4 stalks celery, thinly sliced

Chopped parsley

1 med onion, chopped

4 med potatoes, peeled, cut

¼ tsp pepper

Dough

2 cups sifted flour

½ tsp salt

2 eggs

4-6 Tbs. water or milk

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 1 hour or until chicken is tender. Remove chicken from 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 inch square and cut each square into 2 inch squares with a sharp knife. Add potatoes and celery to the broth; simmer 25 minutes until vegetables are tender. Taste the broth and add more salt and pepper if needed. Add the chicken pieces and bring to a boil. Slide squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 minutes.

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