We hope you enjoy cooking in your Dutch ovens as much as we do! Thanks for your participation in our classes this year. Feel free to send us your comments or questions from the class or about these recipes, or to let us know about other Internet Dutch oven cooking pages you suggest.
Your cooks this year:
Send an Email to all the cooks!
Jeff Currier,
Debbie Currier,
Dick Hill,
Brent Jensen,
John Conarroe,
Oscar Hendriksen,
Mike Hendriksen.
Cut meat into strips that are about 4 inches by 3/4 inch square. Season with the Montreal Steak seasoning and allow to marinate for several hours. Heat a 12" oven over 16 to 18 hot briquettes and brown the meat. Add the onions and peppers and cover. Reduce bottom heat to 9 briquettes and add 13 briquettes for top heat. Cook slowly for about 1 to 1/2 hours, checking occasionally, adding hot water if needed to keep from drying out and replenishing coals as needed. Prepare and cook gravy in separate oven. Add the hot gravy and the mushrooms to the meat and simmer for another 1/2 hour. Serve with or over rice, noodles or potatoes.
In a 12" Dutch Oven add sweet potatoes and peeled, cored, & sliced apples. Sprinkle nutmeg, brown sugar over the top, and add slices of butter. Cut sausage about 1/4 inch thick, and add to Dutch Oven. Bake for 30 to 45 minutes until apple slices are tender.
Prepare beans. (If your dry beans are not too old, prepare them thusly: put in Dutch oven with water to cover, bring to boil for 2 minutes. Remove heat and let stand for one hour. Bring back to a boil and simmer for one hour.) If using canned beans no cooking is required. In a separate pot cut bacon into 1" pieces and cook with hamburger and sausage. Drain grease and add celery, onions and garlic. Cook until celery is almost tender and onions are transparent. Add remaining ingredients, including liquid with beans. Simmer 30 minutes and serve. Serves about 20 people.
Combine all ingredients and mix well. Oil 12" oven and pour in batter. Bake approximately 50 minutes. After 40 minutes test for doneness. Serve with honey and butter. Yummy!
This makes enough for 4-6 so you might want to double or triple the amounts, depending on how many people you need to feed. Heat the water to boiling, add the rice. Simmer 3 minutes. Add other ingredients and simmer for a few minutes. Serve hot.
Cook the sausage or bacon in a 12-inch Dutch oven until done. Drain off excess grease. Add the onions and potatoes. Cook over medium heat and stir about every 5 minutes to assure even cooking throughout. Season with approximately 2 teaspoons of salt, depending on how many potatoes are being cooked. When the potatoes and onions are almost completely cooked (20-25 minutes), add optional peppers and/or mushrooms and then pour the egg mixture (seasoned with 1 tsp salt and 1/4 tsp fresh ground pepper) into the oven over the potato/ onion/ meat mixture. Continue cooking over medium to medium low heat under the oven and medium to medium high heat on the lid for about 30 minutes, or until the egg mixture is firm and doesnŐt run when tested with a spoon in the middle. Add grated cheese and chopped green onions to the top about 5 minutes before serving so the cheese is melted and bubbly. Serve with salsa or your favorite ketchup or other sauce. Makes 12-14 hearty servings.