Troop 57 - Garland Texas - Dutch Oven Cooking

Recipes for the Dutch Oven
(Recipe Source: Dutch Oven Cooking: Third Edition by John G. Ragsdale)

Beef Goulash

3 Pounds Beef, Cubed
2 Tablespoons Cooking Oil
1 Teaspoon Salt
1 Can Mushroom Soup

Brown beef in the cooking oil in an open oven; add salt and can of soup. Place lid on the oven and cook over low fire for 1 hour; add water if needed. Serves 8

Beef Bake

2 Cups Uncooked Macaroni
11/2 Pounds Ground Beef
3/4 Cup Chopped Celery
1/2 Cup Chopped Bell Pepper
8 oz. Can Tomato Sauce
1 Cup Water
1/2 Teaspoon Salt

Cook macaroni, rinse, drain, and set aside. Brown the ground beef, celery, and bell peppers; drain well. Add tomato sauce, water, salt, and the cooked macaroni; mix well. Place the mixed ingredients in an oiled pan or directly in bottom of oven. Bake for 30 minutes. Serves 8.

Quick Casserole

1 oz. Package Gravy Mix
12 oz. Can Roast Beef
1/2 Cup Chopped Celery
1 Tablespoon Minced Onion
4 oz. Can of Mushrooms
8 oz. Can of Water Chestnuts
1 Cup Rice
2 Cups Water

Mix Gravy Package in a bowl; add beef, celery, onion, mushrooms and water chestnuts. Add rice and water, then place in oven. Bake 20-25 minutes or until rice is done. Serves 6-8.

Pork Chops

8 Pork Chops
2 Tablespoons Cooking oil
1 Can Mushroom Soup
1/2 Teaspoon Salt

Brown pork chops in oil in open oven. Add soup and salt and cook for 30 minutes in covered oven. Serves 8.

Baked Potatoes

1 Potato per Person
Cooking oil
Salt

Wash the outside of the potatoes and puncture several holes in them with a fork. Rub each potato lightly with cooking oil and a sprinkle of salt. Place potatoes in the oven, cover and cook for about 1 hour. The time will vary depending on the size of the potatoes.

Potato Cubes

4 Large Potatoes, Cubed
2 Tablespoons Lemon Juice
4 Tablespoons Cooking Oil
1/4 Teaspoon Garlic Salt
2 Teaspoons Sweet Basil, Chopped

If potato skins are soft, do not peel potatoes; if the skins are tough, peel potatoes. Cut the potatoes into cubes and place in a bowl Combine the lemon juice, cooking oil, garlic salt, and basil. Pour this, mixture on the potato cubes and stir to spread the seasoning on the cubes. Place the cubes in an oiled baking pan, then put the pan in a heated oven. Bake for about 20 minutes, stir the potatoes and bake for 20 minutes more, if needed. Remove the pan and serve warm. Serves 4-6.

Lazy Cobbler

1 Large Can Sliced Peaches
1 Package White Cake Mix
Margarine
Cinnamon

When oven is preheated, pour the whole can of peaches and juice into oven. Then add the dry cake mix on top of the peaches. Place several pieces of margarine on top, and sprinkle cinnamon over all. Place lid on the oven and bake about 45 minutes. Recipe will give a layer of peaches with a cake covering. Serves 8.

Variations:
1. Stir the cake mix and peaches when placed in oven to provide a more spongy layer of cake,
2. Use canned apples instead of peaches, and add 1 tablespoon cinnamon and 1 teaspoon allspice to the apples.
3. Use-canned cherries instead of peaches, and add more sugar with the cherries.
4. Instead of the white cake mix, use a yellow or spice cake mix.

Trail Cobbler

2 Cups Biscuit Mix
2 Cups Sugar
2 Cups Milk or Water
1 Cup Margarine
1 Can Fruit, Drained

Mix the biscuit mix, sugar, milk and margarine- Add fruit and stir. Bake in covered oven for-about I hour. Serves 8.

Pecan Pies

Crust:
3 oz. Package Cream Cheese
1/2 Cup Margarine
1 Cup Flour

Soften cream cheese and margarine; blend with flour. Divide dough into 8 equal portions. Roll or pat out dough to fit cupcake baking pans. Press dough to bottom and sides of cupcake pans.

Filling:
1/2 Cup Brown Sugar
1Tablespoon Milk
1/4 Cup Sugar
1 Teaspoon vanilla
1 Tablespoon Flour
1/4 Cup Margarine, Melted
1 Egg
1/2 Cup Chopped Pecans

Mix sugars and flour. Beat in egg, milk, vanilla and margarine. Stir in chopped pecans. Pour mixture into the crust lined pans. Bake in oven 30-45 minutes. Remove pies and let them cool before removing from pans. Serves 8.

Farm Biscuits

3 Cups Flour
6 Teaspoons Baking Powder
1/2 Teaspoon Salt
6 Tablespoons Cooking oil
1 Cup Milk

Mix all ingredients. Roll on flat, floured surface; cut out biscuits and place in bottom of oven. Cover with lid and bake about 15 minutes. Makes about 20 biscuits.

Dutch Oven Cooking Tips

1. Before storing a dutch oven, make sure it is protected by a thin layer of oil. Always preheat the oven before using it.

2. Never use soap or metal scouring pads to clean the inside of a dutch oven. Heat water in the oven to loosen food from sides. After removing cooked on food, scour the inside of the oven with salt and paper towels. Re-coat the oven with oil before storing.

3. Always line the dutch oven with heavy duty aluminum foil to reduce the amount of clean up requi red after cooking.

4. In order to more evenly distribute heat in a dutch oven and reduce hot spots during cooking, rotate the oven 90 degrees clockwise and the lid 90 degrees counterclockwise every 15 minutes during cooking.