Software Vault: The Gold Collection/Software Vault - The Gold Collection (American Databankers) (1993).ISO/cdr13/dutchovn.zip/DUTCHO2.TXT

Text File | 1993-05-09 | 52KB | 1,718 lines

  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 12


Beef Main Dishes

                             Sausage Balls

1 lb Sausage (Mild or hot)      1 Egg
6 oz Grated Chedder Cheese      3 c Bisquik

Mix all ingrediants togather.  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 Chedder 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 brouned 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.







  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 13

                             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.  Saut 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 sauve           flour
1 tbs Worcestershire sauce

Cut meat into strips and coat with flour.  Saut in melted butter for 5
min.  Add onion and mushrooms, cook another 5 min or until onion turn
clear.  Add remaining ingredients and stirr well.  Simmer 1 to 1-1/2 hours.
Serve over rice.


                        French Style Roast Beaf

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, quarterd         2 med. turnips cut into quarters
2 med. stalks celery, cut into 1" pieces

Place beaf 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.










  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 14

                         Corned Beef & Cabbage

2 lb well trimmed corned beef   1 sm onion, quartered
    boneless brisket or round   1 clove garlic, crushed
1 sm head green cabbage, cut into 6 wedges
6 med carots cut into quarters

Pour enough cold water on corned beef in dutch oven to just cover.  Add
onion and garlic.  Heat to boiling, reduce head.  Cover and simmer until
beef is tender, about 2 hours.  Remove beef to warm platter, keep warm.
Skim fat from broth.  Add cabbage and carots, heat to boiling.  Reduce
heat and simmer uncovered 15 min.


                         Round Steak Hawaiian

1/4 c cooking oil               1 can sliced water chestnuts, drained
1-1/2 lb round steak            1 jar homestyle 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.


                         Flank Steak Teriyaki

4-6 flank steaks                4-6 pineapple slices
1 tbs salad oil                 1/2 c soy sauce
1/4 c sugar                     2 tbs sherry (optional)
1 tsp ginger                    1 clove garlic, crushed
1/2 tsp MSG

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 hot
oven or skillet brushing once with marinade.  Add pineaple during last few
minutes, brush with marinade and cover.  Cook 3-5 min.  Serve over rice.


                               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 majoram

Mix all ingredients and put in cascerole pan.  Place in dutch oven.  Bake
1 hour, covered.













  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 15

                     Corned Beef with Dijon Glaze

3 lb corned beef brisket        4 c water
1/4 c vinager                   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, horseradich, and
worcetershire 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.


                         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 majoram 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.

Prepair spaghetti acording 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













  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 16

                             Mike's Chili

2 lb ground beef                4 tbs water
1 tbs oil                       2 tsp ea:salt,sugar, Worcestershire
1/2 tbs tobasco 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) condenced 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.


                           Onion Swiss Steak

3 lb round steak, 3/4" thick    2 pkg onion soup mix
1-1/2 tsp salt                  2 cans (10 oz) tomatoes
1/4 tsp pepper

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 poratoes, 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 ammount 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.











  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 17

                               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 chedder 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 duch 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


                             Ann's Brisket

3-4 lb beef brisket             seasoned tenderizer
2-3 tbs flour                   salt
pepper

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 jucier 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 brisked before
serving.
By Ann Audleman, Ft Walton Beach, Fl





















  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 18

Beef Main Dishes


                              Texas Chili

2 lb lean chuck roast           1 large onion
bacon grease                    6 cloves garlic, minced
6 jalapino 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 jalapino peppers and
mix well.  Add remaining ingredients, cover and cook 1 hour


                            Homestyle Chili

1 lb ground beef                1 lg yellow onion, chopped
3 cloves gerlic, 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
staqnd 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.


































  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 19

Chicken Main Dishes


                        Easy Chicken Cascerole

1 Whole chicken                 2 cans Cream on chicken Soup
    cooked,boned,chopped        1 c Mayonnaise
1 box "Stove Top" stuffing, chicken flavor

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 borwn.  Variation: Substitute 1 can Golden
Mushroom soup for Cream of Chicken soup.  Add shredded chedder 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 cayanne 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.





















  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 20

                            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.


                      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 leggs 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 preservs.
































  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 21

                            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 brothTo 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 minures.  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 ans simmer 20 min.  Ladle the pot pie into large soup
bowls and garnish with chopped parsley and the wedges of hard cooked eggs.


                         Festive Chicken Bake

1/4 c flour                     2/3 c light molasses
1 tsp salt                      1/4 tsp pepper
2-1/2-3 lb frier 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 vineager, mix well.  Place chicken in dutch oven,
arrange potatoes arround 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 Sourkraut

2 qt Sourkraut                  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 sourkraut, water, onions,
brown sugar, salt and pepper over duck and stirr well.  Simmer for 1-1/2
hours.  Good served with mashed potatoes.










  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 22

                       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 ocra, 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
waer.  Add salt and pepper to taste.  Add cut-up tomatoes, ocra and celery.
Cover and cook about 30 min, until vedetables are done.  Add chicken and
simmer an additional 6 min.




































  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 23

Pork Main Dishes


                           Barger Pork Chops

1 c Soy Sauce                   1 tsp Garlic Salt
1/2 c Brown sugar               1 tsp Molassas
1/2 c Sherry                    Family pkg Pork Chops (8)
2 tsp Cinnamon

Combine all except pork chopw for a marinade.  Pour over chops and
marinate overnight in refrigrator.  Place chops about 6"-8" above fire.
Turn frequently and baiste with marinade while cooking.  Done in  35 to 45
min.


                    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


                         Northshore Jampalaya

1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2" slices
1/4 c vegetable oil             1/4 c all-purpose flour
1 c chopped onion               1 c chopped celery
1 bunch green onions, chopped   4 cloves garlic, minced
1 tbs chopped parsley           1 (8oz) can tomato sauce
1 tsp garlic salt               1/2 tsp pepper
1/2 tsp Hungarian paprika       1/2 tsp dried thyme
1/4 tsp red pepper              6 c uncooked rice

Cook sausage and pork until browned; drain well.  Set aside.  Cook rice
according to package and set aside.  Heat oil in dutch oven, add oil and
cook over medium-high heat stirring constantly, until rue turns dark brown.
Stir in onion, celery, 1/2 of green onion, garlic and parsley.  Cook over
medium heat 10 min stirring frequently.  Add tomato sauce and seasonings.
Reduce heat and simmer 5 min, stirring occasionally.  Stir in meat and
remaining green onions.  Cook until thoroughly heated.  Add cooked rice
and mix well.  Simmer 5 min covered.
















  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 24

                              Green Chili

2 lb lean pork                  2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped         1/2 c Ortega Green Chilis
6 cloves garlic, minced         3 tbs jalapino pepper sauce

Brown pork in a dab of oil.  Add remaining ingredients and mix well.  Add
1-2 cups water.  Cover and simmer 45min to 1 hour.  If it is too thin,
remove cover and continue to simmer until thickened.


                           Texas Pork Roast

1 small leg of pork             2 tbs lemon juice
1 tsp salt                      dash of tobasco sauce
pepper to taste                 1 c melted cinnamon-flavored
1/8 tsp allspice                  or plain apple jelly
1 tsp chili powder              1 tbs worcestershire sauce
1-1/4 c chili sauce

Place pork in oven and sprinkle with mixture of salt, pepper, allspice and
chili powder.  Combine remaining ingredients, and spread evenly on pork.
Roast at 350 for 30 min per pound.  Baste frequently with well seasoned
drippings in the pan.  Serves 14-16.


                        Ham & Chicken  la King

1-1/2 c baked ham, 1/2" cubes   3 tbs flour
1/2 c cooked chicken, 1/2" cubes  1 c hot chicken stock
1 c sliced mushrooms              or liquid from mushrooms
1 c light sour cream            salt
1 lg green pepper, chopped      ground pepper
3 tbs butter                    1 lg pimiento cut in small squares

Saut mushrooms and green pepper in butter; remove to a hot platter.  Add
flour to the oven and blend well.  Gradually stir in hot stock, cream,
salt and pepper.  Place over low heat and simmer for about 10 min.  Keep
hot.  Combine chicken, ham, mushroom mixture and pipiento, and add to the
sauce.  Heat thoroughly.  Serves 8 to 10.


                      Red-Hots with Kidney Beans

1 lb frankurters                1 tbs lemon juice
2 slices bacon, chopped         1 tbs worcestershire sauce
1/4 c chopped onion             1 tbs brown sugar
1 (8oz) can tomato sauce        1 tsp salt
1 can kidney beans              1/2 tsp shili powder
1/4 c catsup                    1/8 tsp garlic salt

Fry bacon bits in oven over low flame until crisp.  Remove and reserve
bits.  Saut onions in bacon fat until light brown.  Add tomato sauce into
which flour has been blended.  Cook until slightly thickened, stirring
constantly.  Add kidney beans and bean liquid.  Blend together liquid and
dry seasonings seperately; then combine them and stir thoroughly into bean
mixture.  Cover and simmer 15 min.  Cut frankfurters into 1" pieces.  Add
to beans, cover and cook for 8 min longer.  Sprinkle with bacon bits.






  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 25

Seafood Main Dishes

                            Lobster Chouder

1 lg onion, chopped             1 tomato, seeded, peeled & chopped
3 green leeks,slivered          2 med carots, peeled, diced
2 c clam juce                   4 tbs flour
5 tbs butter                    1 c oysters
1 c shreaded lobster            3 c lobster shells & tails, broken up

Saut onion, tomato, leeks, and carrot in 1 tbs of butter until onion
turns clear.  Add oyster juice and  lobster shells.  Bring to boil, reduce
heat and simmer 40 to 45 min.  Remove shells and discard.  Remove most of
vegetables and set aside.  Strain liquid to remove small bits of shell.
Make a rue using 4 tbs butter and 4 tbs flour.  Cook until it turns light
brown.  Pour 1/2 of liquid back into oven, whisk well.  Add rest of liquid
while stirring constantly.  Bring to a boil stirring occasionally.  Add
vegetables, lobster meat and oysters.  Simmer 5 to 10 min.  Variation: use
clams instead of oysters,  add celery or bell pepper.


                            Shrimp Etoufee
                          (Pronounced A-TO-FAY)

3/4 lb butter                   5 c diced onion (or equil volume to meat)
1 c parsley, chopped            3 tbs salt
1 tbs Louisianna Hot Sauce      2 tbs lemon juice
4 lb peeled shrimp              2 tbs Worcetershire Sauce

Cook onion in butter until clear.  Add parsley, salt, lemon juice, hot
sauce and Worcetershire sauce and simmer 5 min.  Add shrimp, cover and
simmer until shrimp turns pink and are done.


                          Fish Court Bouillon

3 tbs olive oil                 4 c diced onion
1 c celery, chopped             2 c parsley, chopped
3/4 c bell pepper, chopped      3 c green onion, chopped
1 c grated carot                1 tbs minced garlic
2 tbs lemon juice               1 tbs soy sauce
2 tbs Worcetershire Sauce       1 tbs Louisianna Hot Sauce
2 c Chablis Wine                6 tbs salt
4 lb fish, chopped              12 c water

Pour oil in oven and heat.  Place onion, celery, peppers, parsley, green
onion and grated carot in and saut until onion starts to turn clear.  Add
garlic and lemon juice and stirr and simmer some more.  Add remaining
ingredients except water, and stirr and simmer some more.  Pour just
enough water to cover mixture.  Bring to boil, reduce heat and cover.
Simmer for about 30 min.













  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 26

                            Catfish Etoufee
                          (Pronounced A-TO-FAY)

2 c court bouillon              4 tbs brown rue
1 c onions, chopped             1 c scallions, chopped (including
1/2 c celery, chopped             some of the green topps)
1/2 c bell pepper               1 tsp minced garlic
1 can (1 lb) tomatoes, drained  4 c cooked rice
  and coarsely chopped          2 lemon slices, 1/4" thick
1 tbs worcestershire sauce      1 bay leaf
1/4 tsp thyme                   1 tsp black pepper
2 tsp salt                      2 lb catfish cut into 1" chunks
1/2 c parsley, chopped

If rue is not fresh, warm over low heat stirring frequently.  Add onions,
scallions, celery, green pepper and garlic.  Cook 5 min, stirring often,
until soft but not brown.  Add court bouillon stirring constantly.  Add
tomatoes, lemon, and seasonings.  Reduce heat and simmer, partially
covered, 30 min.  Add catfish and parsly, stirr gently to poisten fish
evenly.  Simmer partially covered and without stirring, 10 min.  Taste for
seasoning.  Serve immediatly.




                             Scallop Gumbo

2 lb small scallops             2 lb fresh ocra, 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
waer.  Add salt and pepper to taste.  Add cut-up tomatoes, ocra and celery.
Cover and cook about 30 min, until vedetables are done.  Add scallops and
simmer an additional 6 min.


























  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 27

Veggies & Soups


                          Mike's Broccoli Pie
2 10 oz pkg Chopped Broccoli    3 c Shredded Chedder Cheese
2/3 c Chopped onion             1 1/3 c milk
3 eggs                          3/4 c Bisquick
3/4 tsp Salt                    1/4 tsp white pepper

Mix broccoli, 2 c of cheese, and onion in dutch oven.  Beat eggs, milk,
bisquick, salt and pepper until smooth.  Pour into oven.  Bake until
toothpic comes out clean, 25-30 min at 400.  Top with remaining cheese
and melt, 1-2 min longer.


                       Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced       2 c Milk
3 c Potatoes, Diced             Seasoned Salt and Pepper
4 tbs Margarine                 1/2 c Grated Cheese
1 onion, minced                 2 tbs Fine bread crumbs
3 tbs Flour

Melt margarine and saute' onion.  Blend in flour to make a light rue.
Gradually add milk and cook; stirring until thickened.  Add pepper and
seasoned salt.  Pour over ham and potatoes in dutch oven.  Sprinkle cheese
and bread crumbs over top.  Bake at 400 for 20 min.


                   Old Fashioned Macaroni and Cheese

8 oz macaroni                   8 oz sour cream
2 c cottage cheese              8 oz cream cheese
1 sm onion, chopped             salt & pepper
8 oz sharp chedded cheese

Prepair macaroni according to package instructions.  Mix all ingredients
together and place in pan.  Put pan in 350 dutch oven for 30 min or until
cheese is melted and bubbly.
By Rosie Higher, Ft Walton Beach, Fl


                            Asparagus Tart

1 precooked pie shell           1 c Shredded Chedder cheese
1 lb asparagus, trimmed, cut    3 tbs red pepper strips
  1-1/2", cooked tender-crisp   2 tbs cornstarch
1/2 tsp salt                    Pinch of pepper
1-1/2 c half-&-half             3 eggs, slightly beaten
1/4 c grated parmesan cheese

Line shell with cheese.  Top woth asparagus and pepper strips.  In medium
bowl combine cornstarch, salt and pepper.  Gradually stir in half and half
until smooth.  Stir in eggs and parmeasan until well blended.  Pour into
pastry shell.  Bake in 375 oven 35 to 40 min or until knife inserted in
center comes out clean.  Let stand for 5 to 10 min before serving.









  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 28

                          Beef-Vegetable Soup

2 beef soup bones               7 c water
1-1/2 lb stew beef, 1" cubes    1-1/2 tsp salt
1 tsp pepper                    4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper                1/2 smapp cabbage, coarsely chopped
1 (17oz) can whole kernel corn  1 (15oz) can English peas

Drain corn and peas reserving liquid.  Add liquid, water and bones in
large dutch oven, bring to a boil.  Cover, reduce heat and simmer 1 hour.
Add beef cubes, salt and pepper, cover and simmer 1 hour more.  Add all
except corn and peas, cover and simmer 40 min.  Add corn and peas and
simmer uncovered 30 min.  Makes 4-1/2 quarts


                              Cowboy Soup

Potato chunks                   1 can peas
1 lb ground beef                1 can green beans
1 med onion                     1 can baked beans
Chili powder                    1 can tomato soup
1 can corn                      1 can tomatoes
Bay leaf                        nutmeg,salt, pepper

Brown ground beef and onion together.  Add all except seasonings.  Do not
drain vegetables.  Cook until potatoes are done.  Add seasonings and cook
30 min.


                          Potatoes and Broth

2 lb new potatoes, well washed  6 c water
6 beef broth cubes

Heat water to boiling and add cubes to form cube.  Place potatoes in broth
and simmer 45 min or until potatoes are done.  Serve as a soup with a
potato.


























  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 29

Breads


                           Homemade Biscuits

1c + 2tbs flour                 1/4 tsp baking soda
1 tsp baking powder             pinch of salt
2 tbs crisco(solid)     1/2 c buttermilk

Place 1 tbs crisco in bottom of oven.  Place coals on oven to bring
temperature to 500 while making dough.  Combine flour, baking soda, salt
and baking soda in bowl.  Cut in crisco until mixture becomes grainy.  Add
buttermilk and stir with fork until it forms dough.  Turn out on floured
surface and briefly kneed.  Do not over-kneed.  Flatten to 1/2" thick.  Cut
out with glass or cup.  Place in oven and turn once to coat on both sides.
Bake at 500 for 10 min. or until done.
















































  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 30

Cakes, Cookies, & Desserts


                             Monkey Bread
4 cans Biscuits                 1 c Sugar
1 c Brown sugar                 4 tbs Cinnamon
1 stick oleo

Cut biscuits into quarters.  Mix sugar and cinnamon in plascit bag.  Drop
quarters into bag and coat well.  Place in dutch oven.  Melt oleo in lid
and pour over quarters.  Bake 350 for 35 min.


                   Grandma Audleman's Bread Puddin'
2 c Milk                        2 tsp cinnamon or nutmeg
1/4 c Butter                    1/4 tsp salt
2 eggs                          8 slices week old bread
1/2 c Sugar                     1/2 c Rasins

Dice bread into small cubes.  Beat eggs and salt togather.  Place milk and
butter in 2 qt saucepan and heat until scalded.  Mix in bread sugar
cinnamon and eggs.  Stirr until bread is well soaked.  Stirr in rasins and
pour mixture into 1 1/2 qt cascerole dish and put into dutch oven on a
trivit.  Bake until toothpik comes out clean at 350, about 30-40 min.
Top with cinnamon sugar or brown sugar.
By Magretta Audleman, Shalimar, Fl

                         Indian Bread Pudding
2 c milk                        1/4 tsp Ginger
1/4 c Yellow cornmeal           1 egg
2 tbs Sugar                     1/4 c Molassas
1/2 tsp Salt                    1 tbs butter
1/2 tsp Cinnamon

Place 1 1/2c milk in dutch oven and heat to scalding.  Combine cornmeal,
sugar, salt, cinnamon and ginger, add to milk ctirring constantly.  Cook 2
min.  Combine egg, molassas and butter.  Add small ammount of the hot milk
mixture, slowly.  Then add to remaining milk mixture.  Stirr and cook
until thickened, 2-5 minutes.  Pour remaining milk OVER (do not stirr in!)
pudding.  Cook until set, 5 minutes.  LET STAND 10 to 15 minutes before
serving


                             Dump Cobbler

1 pkg yellow or white cake mix  2 cans pie filling or
cinnamon                          1 lg can fruit coctail
butter

Pour cans of filling or fruit coctail in bottom of dutch oven.  Sprinkle
cake mix over top of fruit, DO NOT STIR!  Sprinkle with cinnamon and cut
pads of butter and let fall on surface.  DO NOT STIR, it will burn.  Cover
and bake until bubbly and top is lightly browned, about 30-45 min.  Any
combination of fruits can be used.  I recomend 1 can apple filling and 1
can of fruit coctail.









  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 31

                       Giant Cinnamon-Pecan Ring

2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar                     1/2 c packed brown sugar
2 tsp cinnamon                  1/2 c chopped pecans
1-1/4 c sufted powdered sugar   1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks(optional)       Pecan Halvs (Optional)

Lightly grease inside of dutch oven.  On a lightly floured surface,
flatten thawed dough slightly.  Cut each loaf into 4 pieces(total of 8).
Form each piece into a rope about 18" long.  Brush each rope on all sides
with melted butter.  Stir together sugar, brown sugar, and cinnamon.
Place mixture on sheet of foil.  Roll rope in sugar mixture to coat evenly.
Shape rope into a coil in the center of the dutch oven.  Roll another rope
in sugar.  Attach securely to end of first rope and continue coil.  Cont
inue coating ropes and attaching to form a 10-11" circle.  Sprinkle any
remaining sugar over coil.  Sprinkle with chopped pecans.  Cover and let
rise in a warm place for about 30-40 min.  Bake at 350 for 30 to 3 min or
till done.  Cover with foil last 15 minutes to prevent over browning if
necessary.  Cool about 15 min.  Stir together powdered sugar, vanilla, and
enough milk to make a thick glaze.  Spoon over top of cake.  Decorate with
cinnamon sticks and pecan halves.  Serves 16
By Ann Audleman, Ft Walton Beach, Fl


                        Chocolate Chip Cookies

2-1/4 c all purpose flour       2 eggs
1 c butter, softened            1 (12oz) semi-sweet morsels
3/4 c sugar                     3/4 c brown sugar
1 tsp vanilla extract

In large bowl, combine butter, sugar, brown sugar, and vanilla extract.
Beat until smooth.  Beat in egg.  Gradually add flour.  Stir in chocolate
chips.  Drop onto ungreased pie tin or aluminum pan.  Place on trivit or
inverted pie tin in 350 dutch oven

                             Sugar Cookies

1/2 c softened butter           1/2 tsp salt
1 c sugar                       2 tsp baking powder
1 egg                           2 c flour
1/2 tsp vanilla extract

Combine butter and sugar, stirring until well mixed.  Blend in egg and
vanilla.  Add remaining ingredients and mix well.  Drop onto greased pie
tin or aluminum pan.  Place on trivit or inverted pie tin in 400 dutch
oven.  Bake for 6 to 7 min.















  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 32

                             Hawaiian Pie

1 stick margarine               1/2 c chopped nuts (pecans, peanuts,almonds)
1 c sugar                       1 tsp vanilla
2 eggs                          1 tsp vinegar
1/2 c coconut                   1 unbaked pie shell
1/2 c rasins

Combine margarine, sugar and slightly beaten eggs.  Add remaining
ingredients.  Mix well and pour into pie shell.  Place on trivit or
inverted pie tin in 350 dutch oven.  Bake for 30 min.  Let stand in oven
about 5 min after removing coals.


                             Cherry Crisp

2 cans cherry pie filling       2 sticks butter, melted
1 white cake mix                1-3/4 c chopped nuts

Pour pie filling in bottom of oven.  Sprinkle cake mix over top and DO NOT
STIR.  Top with nuts.  Pour melted butter over top.  Bake for about 30 min
at 350


                           Maple Custard Pie

1 c brown sugar                 1-1/2 c scalded milk
1/4 tsp maple extract           2 tbs melted butter
1 tbs cornstarch                1/2 c cold milk
3 beaten eggs                   pinch of salt
2 uncooked pie shells           nutmeg

Makes 2 pies
Into scalded milk, mix sugar, extract and melted butter.  Combine cold
milk and cornstarch and mix well.  Add to mixture along with salt and eggs.
Beat well.  Pour into pie shell.  Place on top of  inverted pie tin and
bake at 450 for 10 min.  Top with nutmeg and bake another 25 min at 350



























  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 33

Breakfast Dishes


                           Breakfast Muffins

1/2 lb butter, softened         2 c sugar
2 c boiling water               5 tsp baking soda
4 eggs                          1 qt buttermilk
5 c flour                       6 c rasin bran

Warning: This makes 6 dozen.  Can be refrigerated for up to 6 weeks
covered.

Combine water and baking soda.  Allow to cool slightly.  Cream together
butter and sugar.  Mix in eggs.  Gradually add flour and buttermilk
alternatly.  Blend in water mixture.  Mix in rasin bran.  Bake in 375
oven for 25-30 min.


                           Biscuits & Gravy

1/2 lb ground sausage           3 tbs chopped onion
2 tbs flour                     2 c hot milk
black pepper to taste

Prepare Homemade Biscurit recipe.  Brown sausage and onion together.
Pour off excess grease.  Stir in flour.  Slowly add milk while stirring.
Cook until thickened.  Serve biscuits split with gravy on top.


                           Blueberry Muffins

2 c flour                       1/2 c Milk
2/3 c sugar                     1/2 c melted butter
1 tbs baking powder             3/4 c blueberries
1/2 tsp salt                    1/4 c sliced almonds
1/2 tsp nutmeg                  1 tbs sugar
2 eggs, beaten

Combine dry ingredients.  Save 1 tbs of mixture.  Combine eggs, milk and
butter.  Add to dry ingredients.  Stir until welll moistened.  Toss
blueberries with reserved flour mixture.  Stir into batter.  Spoon into
greased muffin pans.  Sprinkle with almonds and 1 tbs sugar.  Bake 15 min
at 400




















  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 34

Misc. Dishes


                           Crustless Quiche

1/4 lb Butter                   3 oz Cream cheese
1/2 c Flour                     2 c Cottage Cheese
1/2 dz Eggs                     1 tsp Baking Powder
1 c Milk                        1 tsp Salt
1 lb Monterey Jack Cheese       1 tsp Sugar

Melt butter and add flour.  Cook into a light rue.  Beat eggs, milk, 3
cheeses , baking powder, salt and sugar together.  Stirr into rue until
well blended.  Pour into dutch oven and bake 350 for 45 min.


                        Chili Rellano Casserole

2 lg cans whole green chillies  1 lb chedder cheese
1 lb Montrey Jack Cheese        1 can (13 oz) evaporated milk
3 tbs flour                     4 eggs, seperated
salt & Pepper


Place 1/2 of chillies in bottom of greased casserole dish, cover with all of
chedder cheese.  Top with rest of chillies.  Cover with all of jack cheese.
Beat egg whites until stiff.  Beat yolks with flour, milk, salt and pepper
in large bowl.  Fold egg whites into yolk mixture.  Pour over casserole.
Bake in 325 dutch oven for 45 minutes or until knife inserted in center
comes out clean.
By Rosie Highers, Ft Walton Beach, Fl

                     Squirrel Stew, Georgia Style

2 squirrels, cleaned, cut       2 c bouillon
  into 6 pieces each            leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes    2 c fresh lima beans
2 tbs flour                     2 lg ripe tomatoes, peeled
1 tsp salt                      1 c fresh corn kernels
1/4 tsp pepper                  1 tsp worcestershire sauce
2 lg onions, thinly sliced      1-2 tbs flour

Fry salt pork until very crisp, then remove pieces from the pan.  Dredge
squirrel in seasoned flour and saut in hor fat until brown on all sides.
When nearly brown, add onions and cook until soft.  Place meat in dutch
oven, together with broth and celery tops.  Cover and bake at 350 for 1
hour.  Remove celery tops, add lima beans, tomatoes, corn and
worcestershire sauce.  Cover and bake until vegetables are tender-about 30
min.  Skim off excess fat and thicken gravy with flour and 1/2 c cold water.
Serve hot topped with crisp pork cracklings.














  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 35

Other Recipes
  Some of these recipes do not really pertain to the dutch oven but I have
included them for you to consider in other cooking situations.

                            Corn Meal Mush

1 qt boiling water              1 c cornmeal
salt

Bring water to boil with salt.  Slowly stir in cornmeal.  Cook 20 min
stirring often.


                             Hasty Pudding
                          (Fried Cornmeal Mush)

1 recipe cornmeal mush          flour
1 tbs oil

Mold mush and refrigerate overnight.  Slice into 1/2" slices.  Flour lightly
and pan fry in small ammount of oil until brown, about 15 min a side.


                            Indian Pemmican

2 lb dried beef                 1 c rasins
1/2 c yellow rasins             Beef suet

Using ablender, mince meat to a fine pulp.  Stir in rasins.  Chop just
enough to break up rasins.  Turn into bowl and mix well.  Pour melted suet
over top, using only enough to hold beef and rasins together.  Allow to
cool slightly.  Turn onto a jelly roll pan and allow to cool completely.
Cut into strips and then into bars about 1" wide and 4" long.  Store in
ziplock baggs.  These bars can be stored for several months.






























  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 0

Ann's Brisket, 17                       Red-Hots with Kidney Beans, 24
Apricot Glazed Cornish Hens, 20        Round Steak Hawaiian, 14
Arroz con Pollo, 19                    Salisbury Steaks, 16
Asparagus Tart, 27                     Sausage Balls, 12
Baked Chicken with Cheese, 21          Scallop Gumbo, 26
Barger Pork Chops, 23                  Shrimp Etoufee, 25
Beef Burgundy, 12                      Spaghetti & Meatballs, 15
Beef Goulash, 12                       Squirrel Stew, Georgia Style, 34
Beef Pot Roast, 16                     Steak & Mushrooms, 13
Beef Stew, 16                          Sugar Cookies, 31
Beef-Vegetable Soup, 27                Swiss Steak, 13
Biscuits & Gravy, 33                   Taco Pie, 17
Blueberry Muffins, 33                  Texas Chili, 18
Breakfast Muffins, 33                  Texas Pork Roast, 24
Catfish Etoufee, 25
Cherry Crisp, 32
Chicken Cacciatore, 19
Chicken Gumbo, 22
Chicken Pot Pie, 20
Chicken in a Pot, 19
Chili Rellano Casserole, 34
Chocolate Chip Cookies, 31
Corn Meal Mush, 35
Corned Beef & Cabbage, 13
Corned Beef with Dijon Glaze, 14
Cowboy Soup, 28
Crustless Quiche, 34
Duck with Sourkraut, 21
Dump Cobbler, 30
Easy Chicken Cascerole, 19
Festive Chicken Bake, 21
Fish Court Bouillon, 25
Flank Steak Teriyaki, 14
French Style Roast Beaf, 13
Giant Cinnamon-Pecan Ring, 30
Grandma Audleman's Bread Puddin', 30
Green Chili, 23
Ham & Chicken  la King, 24
Ham & Potatoes Au Gratin, 27
Hasty Pudding, 35
Hawaiian Pie, 31
Homemade Biscuits, 29
Homestyle Chili, 18
Hungarian Goulash, 12
Indian Bread Pudding, 30
Indian Pemmican, 35
Lobster Chouder, 25
Maple Custard Pie, 32
Meat Loaf, 14
Mess, 15
Mike's Broccoli Pie, 27
Mike's Chili, 15
Monkey Bread, 30
Northshore Jampalaya, 23
Old Fashioned Macaroni and Cheese, 27
Onion Swiss Steak, 16
Pizza Hot Dish, 12
Poor Man's Steak, 12
Pork Chops & Garden Vegetables, 23
Potatoes and Broth, 28




  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 0