Pineapple Chicken Stir-fry
1 16 oz can pineapple tidbits � cup water 1 bunch green onions, chopped
2 lbs. broccoli, cut small 1T. oil � cup soy sauce
2 T. cornstarch 4 chicken breasts
� tsp. Crushed red pepper � cup vinegar
Lightly fry chicken in oil. Add broccoli, onion and soy sauce. Cover, let cook 5-6 minutes. Add vinegar, crushed red pepper and juice from pineapple. Cover and cook 8-10 minutes stirring often. Mix water and starch, add to oven and stir until thickened. Stir in pineapple.�
Barbecued Chicken and Ribs with Potatoes
14-inch deep Dutch Oven
6 lbs pork ribs 3 bell peppers
6 lbs chicken � lb sliced mushrooms
6-8 scrubbed potatoes 1 finely chopped onion
1 can crushed pineapple
Clean and slice bell peppers into rings. Arrange meat and potatoes in Dutch oven. Set aside a few slices of bell pepper and mushrooms for garnishing. Stir pineapple with juice, bell peppers, mushrooms, and onion. Season lightly with salt and pepper if desired. Add water to the Dutch oven to cover ingredients. Bring to a boil using 18 hot coals on top and 18 coals on the bottom. Adjust coals as needed to simmer meat and veggies for about 1 hour until meat is tender and potatoes are done.
While above is cooking, combine the following:
2 cans (8 oz) tomato sauce 1 tsp soy sauce
3 T Worcestershire sauce Dash of pepper
1 Cup brown sugar
When meat is done, drain off all but 2 cups of water. Remove potatoes and carefully cut in � inch slices. Stir in tomato mixture. Carefully stir in potato slices. Arrange reserved slices of bell pepper and mushrooms for garnishing. Simmer for another 15-30 minutes until sauce is desired consistency
1 pkg. Stew meat (beef or pork) 8 medium potatoes
� lb baby carrots � chopped medium onion
1 can cream of celery soup Salt & pepper to taste
1 can cream of mushroom soup 1 beef bullion cube
1 can water
Brown meat in 2 T oil. Put all ingredients in oven and bake. Conventional oven at 2500 for 4-6 hours.
Dutch Oven Pizza
12" bread dough (Rhodes or other spread over 12" plate)
Pizza toppings of your choice (Pepperoni, chicken, Canadian bacon, peppers, olives, mushrooms, etc.)
Spread dough over 12" plate. Place in warm Dutch oven. Top with pizza sauce, cheese and toppings. Bake until crust is cooked thoroughly.
12" Dutch Oven Seasoning to taste
4 small cans of olives 4 lbs ground beef
2 small cans of green chilies 2 bags of grated cheese
4 16 oz cans of beans
Add seasoning to ground beef and brown in Dutch oven. Drain off excess grease. Add olives, green chilies, and beans. Heat until warm. Add cheese and serve.
2-3 lbs diced chicken
3 can tomato sauce 1 tsp oregano
2 cups shredded Monterey jack cheese 1 chopped onion
1 cup shredded cheddar cheese 1 chopped green pepper
2 tsp parsley 1 cup sour cream
2 tbls chili powder 1 tsp black pepper
1 tsp cumin Flour tortillas
Mix jack cheese, � of the cheddar cheese, onion, green pepper, and sour cream. Spoon mixture into tortillas. Roll up tortillas and layer in oven. Mix remaining ingredients and pour over tortillas. Sprinkle remaining cheddar on top. Bake at 350o for 30 minutes.
Note: Beef or pork can be substituted for chicken.
Note: Beef or pork can be substituted for chicken.
Kimberly's Dutch Oven Chicken Enchiladas
3 lbs diced cooked chicken 29 oz tomato sauce
2 bunches green onion 10 oz tomato paste
1 chopped bell pepper 12 oz enchilada sauce
5 � tbls cumin 12 thick enchilada tortillas
3 lbs shredded cheddar cheese Topping as desired (sour cream, peppers, etc)
In saucepan mix tomato sauce, tomato paste and enchilada sauce. Add 4 tbls cumin. Saute bell pepper & onions. Add cooked chicken when soft. Put chicken mixture and cheese in tortillas and put in 10" oven. Make a layer of 3 tortillas. Put sauce mixture over bottom layer. Repeat process. Put coals on edge of Dutch Oven with 4 coals in middle. Put 8 coals on bottom and cook for 15-20 minutes. Top as desired.
Submitted by Mike Denman Troop 1816
� cup all-purpose flour 4 cups chopped green onions
1 tsp dried crushed marjoram 5 Tbls butter or margarine
1 boneless chicken breast halves 1 cup chicken broth
4 cups sliced fresh mushrooms 1 cup dry Marsala or dry wine
In shallow bowl stir together flour, marjoram, 1/8 tsp black pepper. Place chicken between 2 pieces of plastic wrap. Using a meat mallet smash the pieces to about � inch thick. Lightly coat the chicken with the flour mix.
In a 12-inch Dutch oven cook sliced mushrooms and green onions in 2 Tbls butter over medium heat until tender. Remove from oven. Add remaining butter and chicken pieces. Cook 4-5 minutes turning to brown evenly. Remove from heat. Return mushrooms and green onions to oven. Carefully add broth and Marsala to oven. Return to heat. Bring mixture to boil. Reduce heat. Simmer uncovered 4 minutes stirring occasionally. Add salt and pepper to taste.
Put hot pasta on serving platter. Add chicken topped with mushroom mixture.
Mexican Pork Roast with Potatoes or Yams
1 Tbls vegetable oil 1 Tbls minced garlic
4 medium onions 1 tsp each dried oregano, ground cumin, salt
1/3 cup water 1/4 lb pork roast
� cup cider or white vinegar 1 29 oz can of sweet potatoes or yams
1 � Tbls chili powder
Heat oven to desired temperature. Pour oil in the bottom of Dutch Oven. Set roast in the oven. Add cut up onions around the roast. In a separate bowl, mix the water, vinegar, chili powder, garlic, oregano, cumin, and salt. Pour mixture over the roast and onions. Cover and bake for 2 � hours at 2500 or 1 � hours at 325o or until roast is almost tender (use 12 underneath and 12 on top). Don�t worry if it cooks a bit longer, it won�t hurt it any. Turn the pork over and add the sweet potatoes or yams. Bake 30 minutes longer or until pork and potatoes are very tender.
Chicken pieces (thighs and drumsticks work well)
Remove the skin from the chicken. Place in the Dutch oven. Pour enchilada sauce over it. Cook in oven 3 hours at 225o 12 briquettes top, 12 bottom.
Pork Chops / Ribs with Mushroom Soup and Green Beans
6 Pork chops or boneless pork ribs
2 cans cream of mushroom soup
2 cans cut green beans
Sear the chops or ribs in oven. Mix together mushroom soup and green beans. Pour mixture over the meat. Cook in 225o oven with 12 briquettes on top and 12 below, for 2 � - 3 hours. �
Italian Sausage Lasagna
1-1 � lbs sausage 3 Tbls parsley flakes
1 medium onion 1 16 oz tub ricotta cheese
1 28 oz can crushed tomatoes 1 egg
1 15 oz can diced tomatoes Italian style 2 4 oz cans of mushrooms
1 24 oz can tomato sauce 1 � tsp oregano leaves
1 Tbls sugar 32 oz shredded mozzarella cheese
1 tsp garlic powder 14 18 lasagna noodles
Brown sausage and onions in 10" or 12" oven. Stir in 2Tbls parsley flakes, sugar, garlic powder, tomatoes, and tomato sauce. Heat to boiling stirring occasionally: reduce heat. Simmer uncovered until slightly thickened. Mix in a separate bowl ricotta cheese, egg, oregano, and 1 Tbls parsley. In a 12" oven spread in a thin layer of sauce on bottom. Place 3 or 4 dry noodles on sauce. Put a thicker layer of sauce on top of noodles then sprinkle on a layer of mozzarella cheese. Place 3 or 4 noodles on cheese then spread all the ricotta cheese mixture: sprinkle with another layer of mozzarella. Repeat layers of noodles, sauce, and mozzarella 2 or 3 times or until you run out of sauce. Do not put mozzarella on the top layer: reserve some mozzarella to cover the top. Bake at 350 o for 1 h our or until noodles soften and mixture is hot and bubbly. Put the final layer of cheese on top and cook until it melts. Let stand 15 minutes before serving.
Mountain Man Breakfast
1 pkg. cubed hash browns � cup milk
2 lbs country sausage 1 lb shredded cheddar
8 eggs, beaten
Crumble and brown sausage in Dutch oven. Remove sausage and drain. Set aside. Using sausage drippings brown hash browns (add additional oil if needed). Level hash browns on bottom of oven and add sausage on top. Add milk to eggs and beat thoroughly. Pour egg mixture over sausage evenly. Sprinkle cheese on top. Bake for 15-20 minutes or until eggs are firm.
Good Mornin Griddle Cakes
1 � cups sifted flour 1 beaten egg
1 Tbls baking powder 1 cup milk
� tsp salt 1Tblsp sugar
2 Tbls salad oil or bacon drippings 6-7 slices cooked bacon cut in half
Mix all ingredients together, except bacon. Place coals around trivet. Turn oven lid upside down over trivet. Pour batter over bacon onto hot lid using a half slice of bacon for each griddle cake. Turn over when golden brown. Makes 12-14 griddle cakes.
Best of Tom Chicken
1 chicken, cut up 1 pound carrots, diced
2 cans mushroom soup 2 onions, diced
10 medium potatoes, cut in half
Brown chicken and place in Dutch oven. Pour in soup. Add potatoes, carrots and onions. Add water as needed. Cook from bottom for about one hour, checking every 10-15 minutes.
River Run Chicken
Chicken pieces 3 cans mushroom soup
3 cans water 3 cans long grain rice
Add all ingredients to Dutch oven. Stir. Cook 1-1 � hours or until done. Season to taste.
5 lbs boneless beef chuck sirloin or brisket 2 Tbls paprika
6 cloves garlic peeled & minced 3 Tbls cumin
2 large yellow onions peeled & chopped 1 Tbls oregano
3 cups hot water or beef stock 1 � Tbls masa
1 � cups tomato sauce 16 oz roasted green chilies, peeled
12 oz can of beer 5 Jalapeno chilies (optional, only if
6 Tbls chili powder you like it hot)
4 chili pods
Remove all fat from beef and cut into � inch cubes. Sear beef on all sides in oven. Add onion and garlic. Saute until translucent. Add two cups of water or beef stock, tomato sauce and beer to mixture. Bring to boil over high heat. Lower heat, cover and simmer for 30 minutes.
In separate oven, add all spices to remaining cup of water or stock and simmer for 15 minutes, stirring often. Add to other ingredients. Dice chilies, add and simmer for 1� - 2 hours. During last 20 minutes of cooking time remove half of liquid and combine with masa and vinegar. Stir mixture back into oven and continue cooking. Makes approx. 10 cups.
3 lbs pork 1 can dressing
1 lb fresh mushrooms cut into pieces 2 cans cream of mushroom soup
Dice pork in small bite size pieces. Heat oven then precook meat until almost done. Pour 2 cans of soup into pot. Add mushrooms. Place dressing on top. Cook for 20 minutes, checking every 5 minutes. Use heat on top and bottom.
3-4 lb pot roast 5 medium potatoes, quartered
1 pkg dry beefy onion soup mix 6 sliced carrots
2 cans cream of mushroom soup
Place roast in oven and brown for about 15 minutes. Add water as needed. Put in soup mix, soup, carrots, and potatoes. Cook from bottom for approx. 1 � hours adding water as needed to keep roast moist.�
3-4 lb chicken, cut up Butter or oil
1 cup bar-b-que sauce Seasoning to taste
1 cup pineapple chunks
Place chicken in hot Dutch oven with oil or butter. Precook until done, about 45 minutes. Add bar-b-que sauce, pineapple and seasoning. Cook for 15 minutes from bottom. Serve hot.
Biscuit & Gravy Bake
Kyle Stringham Troop 1513
1 lb Bacon (cut up) 2 Cup milk
1 lb sausage � cup Flour
1 16 oz can chicken broth
Brown bacon & sausage in bottom of oven using 12 coals on bottom. Drain grease. Add broth and 1 cup milk and bring to a boil. Mix flour with remaining milk and add to boiling oven. Stir continuously until thickened. Remove all but 5 coals on bottom. Place biscuits on top. Cook 10-15 minutes, or until biscuits are done, with 10 coals on top.
Approx. 7 lbs of game 2 cups minute rice
12 carrots 1 lb margarine
8 large potatoes 2 cans cream of chicken soup
2 leek or onions 2 cans cream of mushroom soup
1 lb whole fresh mushrooms 8 stalks of celery
1 lb frozen corn 2 loaves of bread
Add � lb margarine in pot and melt. Brown meat and season to taste. Cut potatoes, carrots, celery and onions. Add to pot and simmer. Add one can of each soup, rice, corn and mushrooms. Put in remaining 2 cans of soup and fill remainder of oven with water. Put on lid and cook approx. 1 � hours, checking every 15-20 minutes. Add water as needed during cooking time. Use bread to lop up gravy.
Dutch Oven Chicken
1 chicken, cut and skinned
1 regular size bottle barbeque sauce
2-3 cans chicken noodle or Cup-O-Soup
2 large onions
Cover bottom of oven with onion slices. Add chicken and then equal parts of barbeque sauce and soup to cover or nearly cover chicken. Place a few more slices of onion on top. Cook for approx. 1 hour using 10-15 coals on top and bottom.
Gold Rush Stew
2 Tbls fat 2 lbs cubed beef
1 medium onion, sliced 3 potatoes, pared & cubed
4 carrots, pared & sliced 2 celery stalks, sliced
1 10oz pkg frozen corn 1 16oz can tomatoes, drained (reserve liquid)
1 pkg onion soup mix 2 Tbls chili powder
Brown meat in fat in bottom of oven. Add soup mix, chili powder, tomato liquid and vegetables. Simmer gently for 1 hour or until vegetables are tender. Thicken gravy if desired. Makes 6/8 servings.