Recipes from the Nov. 2000 BYU/UVSC Pow Wow Cooking Class

It was fun to be with you this year! If you missed week two, it was COLD!! We hope you enjoy cooking in your Dutch ovens too, and hope that we can answer any questions that you may still have. Feel free to send us Email comments or questions.

Your cooks:
John Conarroe | Dick Hill | Oscar Hendriksen
Brent Jensen | Mat Bone | Mike Hendriksen.


MILDLY WILD RED AND GREEN CHILI
Mat Bone

Combine:
2 Pounds steak (Cut into chunks)
3 Tablespoons Chili Powder
2 Cloves Garlic (Crushed)
2 Teaspoons Black Pepper
1 Teaspoon Salt
1 Teaspoon Oregano
1 Medium Yellow Onion (Chopped)
1/2 Cup Water

Let it sit in your fridge overnight (I put it in a zip lock baggie). Brown the above in a 12-inch Dutch oven, then add all of the following including any liquid from the cans:

3 - 28 ounce cans of Kidney beans (You can use pinto beans if preferred)
1 - 28 ounce can crushed Tomatoes
1 small can Tomato Paste
3 - 7 ounce cans Diced Green Chili
(For more "Wild" flavor, add 1 or 2 small cans diced Jalapeno peppers.)

Bring to a simmer, and let simmer for at least 1/2 hour stirring regularly. (It is better if it simmers for 2 hours).


MEAT LOAF DINNER
Oscar Hendriksen

Vegetables:
potatoes, carrots, broccoli, red pepper rings.

Meat Loaf:
3 lb. extra lean ground beef
1 lb. lean country style sausage
1 med. onion chopped fine
1 cup dry bread crumbs or 1/2 C. flour
2 teaspoons seasoned salt
1/4 cup barbeque sauce (your favorite)
2 eggs
1/4 cup milk

Mix the ground beef and sausage together and set aside. In a large bowl combine all the other ingredients and then add the meat and mix well. Form into a ball and place in a deep 12" oven. Cook with 16 briquets on top and 11 underneath. Bake 45 minutes.

Meanwhile, scrub potatoes and carrots and cut into serving size pieces. Arrange the vegetables around the top of the loaf and cook another 45 minutes, or until the vegetables are done and the interior temperature of the meat loaf is 165 degrees. Replenish the briquets as needed.


DUTCH OVEN POTATOES
Mike Hendriksen

2-3 lbs. bacon, diced
7-10 lbs potatoes, scrubbed and diced, but not peeled
4-6 large onions, diced
16 oz. sour cream
1 28 oz. can condensed cream soup (Cream of Mushroom, etc.)
1-2 Tbsp Salt and 1-2 tsp black pepper, to taste.
Optional cheese to melt on the top, and other veggies (peppers, etc)

Put the Dutch oven on your heat and cook the bacon until it begins to get crisp. Add the diced onions. Cook until they are somewhat clear and add the potatoes. Stir every few minutes to prevent them from sticking to the bottom. Add salt and pepper to taste when nearly done, about 40 minutes.
Add the sour cream and soup when potatoes are done. Stir carefully, heat a few minutes, and serve. YUMMY!

CREAMY CHICKEN SUPREME
Dick Hill

8 Chicken Breasts (boned and skinned)
8 Slices Bacon
1 Pint Sour Cream
1 pkg 2.25 oz. Dried beef
3 oz. Cream Cheese
1/2 C Chicken Broth
1 tsp. Cider Vinegar
1/4 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Baking Soda
1 can Cream of Mushroom Soup

Fry bacon lightly in Dutch oven (so it is still flexible, but not greasy). Remove bacon and remove drippings. Shred dried beef and place in bottom of 14" Dutch oven. Roll chicken breasts and wrap with bacon strip secured in place with tooth pick. Lay rolled chicken breasts on dried beef. Combine sour cream, cream cheese, and mushroom soup. Mix thoroughly with wire whip. Pour mixture over chicken breasts. Bake with 14 coals on top and 10 on the bottom for 30 minutes. Add broth and vinegar and cook for 20 minutes, or until tender with original amount of charcoal. Serve with rice or noodles.

DICK'S CHICKEN AND POTATO DELIGHT
Dick Hill

6 to 8 Boneless chicken breasts
1 pound bacon
1-2 Medium yellow onions
12-14 Potatoes, peeled and sliced
2 10-1/2 oz cans Cream of Chicken soup
2 10-1/2 oz cans Cream of Mushroom soup
1-1/2 Cups fresh mushrooms - sliced
1 lb. Frozen peas
2 to 3 Cups grated cheese
1 pt. Sour Cream

Seasonings:
1-1/2 teaspoons Seasoning salt
1/2 teaspoon Poultry Seasoning
1 teaspoon Curry Powder
1/4 teaspoon Garlic Salt
Salt and pepper to taste

Cut bacon into 1 inch slices. Place in Dutch oven and fry until brown. Slice and dice onions and mushrooms, add to bacon and saute. Cut chicken into desired size. Place chicken in oven and season with salt, pepper and seasoning salt to taste. Stir, then cover and cook until chicken is tender. Add potatoes. Mix Cream of Chicken, Cream of Mushroom, sour cream, poultry seasoning, curry powder and garlic salt together. Pour mixture over potatoes and chicken and stir. Cook over medium heat for 40 to 50 minutes. Stir every 10 to 15 minutes. When done remove from heat and add cheese and frozen peas. You can either mix them in or leave them on top. This dish is great with fresh baked bread.

CHICKEN CORDON BLEU
Dick Hill

Combine:
1 can cream of chicken soup
1 cup ranch dressing
2 Tbl spoons of dejaun mustard

Place boneless, skinless chicken breasts on bottom of Dutch oven. Cover each breast with a slice of ham and a slice of Swiss cheese. Pour mixture over the chicken, ham and cheese. Cover with croutons. Bake at 350 ° for 45 minutes.

CHICKEN AND RICE
Dave Kotter

10-12 boneless/skinless chicken breasts
2 Cups rice
2 cans of Golden Mushroom soup
4 Cups water
1 package of Lipton's Golden Onion dry soup mix

Mix ingredients together in Dutch oven. Put in chicken and stir. Cook until rice has absorbed all the moisture, stirring occasionally. 10 coals bottom 12 on top. Serves 10 to 12 persons.

DEE VEERE'S TASTY CORNBREAD
Dee Veere Mortensen

2 cups all purpose flour
2 cups corn flour (ground pop corn works well)
3/4 cups sugar
2 tablespoons baking powder
2/3 teaspoons salt
2/3 cup vegetable oil
3 eggs medium
2 cups milk

Combine all the ingredients and mix well. Pour into a well oiled 12" Dutch Oven. Use the standard number of briquettes (14 over and 10 under). Cook for 40-55 minutes. Check for doneness with a knife or toothpick in several locations. (Excellent with butter and honey!)

MORE INFORMATION:
Here are the recipes from the 1999 and 1997 Pow Wow Classes. Enjoy!
Two sites of interest: the International Dutch Oven Society site, and the Old West Dutch Oven Cook Off site. Have fun cooking in your cast iron cookware!


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