Your cooks:
Jeff Currier, Dick Hill, Oscar Hendriksen, Brent Jensen, Mike Hendriksen.
Dutch Oven Enchilada Pie - Dick Hill
2 lbs ground beef
1
onion chopped
1 tsp salt
1 can (10 oz) condensed tomato soup
2 cans
(10 oz) mild enchilada sauce
1 cup water
9 flour tortillas (8 inch)
2
cups grated cheddar or mozzarella cheese
Green onions, chopped
Sour
cream
Brown in Dutch oven ground beef, salt, onion. Drain off drippings. Add
tomato soup, enchilada sauce and water. Simmer mixture 5 minutes. Spoon off into
a medium bowl. Layer meat mixture, 3 tortillas and cheese. Repeat three times
ending with cheese. Sprinkle with chopped green onions. Cook until cheese melts
and tortillas soften about 7 to 10 minutes. Serve with sour cream.
Grand Junction Omelet - Jeff Currier
20 Large Eggs
1/2 to
1 lb Bacon, cut up in 1" pieces
1 lb lean ham, cut into small cubes
1 lb
grated cheese
1 med onion chopped
1 bell pepper (red, yellow or green)
chopped
2 cans (4 oz.) mushrooms
Heat Dutch oven to approx. 400 degrees.
Brown bacon until crisp but not burnt. Add ham, cover and bake approx. 3 min.
Meanwhile beat eggs well. Add peppers and onion, cook until tender. Drain
remaining grease, and add eggs. Cover and cook approx. 3 min. Then stir cooked
part of eggs into middle of mixture. Cover and repeat 2 to 3 times. When egg has
almost completely set, add mushrooms. Remove from bottom heat, and bake with top
heat approximately 15 minutes until done. After 5 minutes sprinkle cheese on
top. Serve with hot Soda pop biscuits and salsa.
Soda Pop Biscuits - Jeff Currier
3 cups flour
3/8 cup
canola oil
1 can soda pop (cream, peach, etc.)
3 tbs baking powder
In a
mixing bowl, pour in dry ingredients (omit baking powder if you are using self
rising flour). Form a well in the middle of the bowl and pour in oil and soda
pop. Mix into a nice sticky dough and roll out to about 1/2 inch thickness. Cut
into biscuits, place into oiled heated oven, and flip both sides into oil. Fill
bottom of oven with biscuits, cover with lid. Cook using top and bottom heat
until they are golden brown.
Pineapple Dr. Pepper Beans - Brent Jensen
2 28 oz cans pork
and beans
2 bell peppers, cleaned and chopped
2 small onion, chopped
2
tomatoes, chopped
1 cup brown sugar
1 tsp cloves
1 16 oz. can crushed
pineapple
1 lb summer sausage sliced
1 can Dr. Pepper
Combine beans,
onions, tomatoes, sausage, pineapple and peppers in a 12" Dutch oven. In a bowl,
combine remaining ingredients. Stir until sugar dissolves. Pour over the beans.
Cover and cook 30 to 45 minutes.
Danny's Nut Bread Pudding - Jeff Currier and Dick Hill
3
loaves bakery nut bread
1/2 cup butter
8 eggs
1 cup sugar
3 Tbs
vanilla
4 cups half and half
1 tsp cinnamon
1 tsp nutmeg
1 cup
cinnamon sugar
7 slices raisin bread
Butter one side of the nut bread and
lay butter side up in a 12" dutch oven. Butter raisin bread and lay over the nut
bread. Lay a second layer of nut bread over bread. Sprinkle cinnamon sugar over
each layer of bread. In a large bowl beat eggs thoroughly, mix in sugar and
vanilla. When mixture is smooth stir in half and half. Pour mixture over bread
slowly allowing it to soak in. Sprinkle cinnamon and nutmeg over the pudding and
let stand for 15 to 20 minutes. Bake for 45 minutes using top and bottom heat.
Remove from bottom heat after 30 minutes. Garnish with walnuts, raspberries, and
cinnamon sticks. Serve with caramel sauce, or vanilla sauce. For a change add 1
cup semi-sweet chocolate chips, 2 cups of sliced apples, or 2 cups bananas and a
cup of chopped pecans.
Barbeque Pork over Rice - Mike Hendriksen
2
lbs cubed boneless pork
2 diced onions
1 diced green pepper
Salt and
Pepper
1 bottle of your favorite BBQ Sauce
Brown the pork with bottom
heat in a 12-inch Dutch oven. Add the onions and pepper and simmer for at least
30 minutes with heat mostly on the bottom. Add the BBQ sauce 15 minutes before
serving over cooked rice. This one is a family favorite. There are never any
leftovers! Serve with hot sourdough bread and vegetables.
Dutch Oven Chocolate Cake - Jeff Currier
One Chocolate cake
mix (Double chocolate or Dark chocolate)
Eggs as called for on cake mix
1
cube butter
2 T cocoa
1 cup brown sugar
2 cups water
1 cup mini
marshmallows
1 can of pop
In a Dutch oven melt butter, mix in cocoa and
brown sugar. Then add 2 cups water and marshmallows. In a bowl stir up the cake
mix with eggs and pop. Pour over mixture in Dutch oven, but don't mix. Cook
about 20 to 30 minutes in a 12" Dutch oven. 14 coals on top and 10 on bottom.
Serve with cool whip.
Scoutmasters Best Meatloaf - Oscar Hendriksen
3 lbs lean
ground beef
1 lb pork sausage
1 onion, diced finely
1 egg
1/4 cup
oatmeal or flour
1 tsp salt
1/2 tsp black pepper
Combine ingredients to
make a smooth consistency and place in a cold 10-inch Dutch oven. Cook with top
and bottom heat for 1 to 1-1/2 hours, until done.
Variation:
Add quartered potatoes and other small vegetables for a complete one-pot
meal.
Variation: Top with sourdough biscuits or bread dough
for the last 20 minutes of cooking time.
Old Fashioned Sourdough Cinnamon Rolls - Mike
Hendriksen
Dough:
1 cup starter
1-1/8 cups warm
water
1/4 cup oil
1/4 cup sugar
2 tsp salt
1 tsp lemon juice
1 T
yeast
4 cups flour
Filling:
2 T ground Cinnamon mixed
with 1 cup sugar
1/2 cube melted butter or
margarine
Topping:
1/8 cup milk
1 T soft butter or
margarine
2 cups powdered sugar
1 tsp vanilla
Mix ingredients for dough
together and make a soft and slightly sticky dough, kneading for about 5
minutes. Let rest while you melt the butter and mix the cinnamon and sugar for
the filling. Punch down dough and roll out to a rectangle about 30 inches by 12
inches. Spread the melted butter across the surface of the dough, distributing
with a tablespoon over the surface evenly. Sprinkle the cinnamon and sugar
mixture over the buttered surface. Roll up from the long side. Cut into 1-1/2
inch pieces. Place into a warm, well oiled 14-inch Dutch oven and let rise 30
minutes, or until about double in bulk. Bake with approximately 2/3 of the heat
on top and 1/3 on the bottom for 20-25 minutes. Mix the topping while baking and
drizzle the topping over the cinnamon rolls while still very hot. You will love
these!
Grandpa's Favorite Sage Sausage Stuffing - Oscar
Hendriksen
3 lbs pork sausage
2 large onions, diced
10 stalks celery,
diced
3 loaves bread
1/2 lb butter or margarine
2 tsp salt
1/2 tsp
black pepper
1 T poultry seasoning
2 cups chicken stock
Brown sausage
and add onions and celery. Simmer for 15 minutes or until tender. Add butter,
cubed bread, stock, and spices. Cook slowly, turning frequently, for 30 minutes.
Bake with top and bottom heat 30 minutes more. A traditional favorite at our
house. Yummy!
Campers Pot Roast - Oscar Hendriksen
2 lbs pot roast
Salt
and fresh ground pepper
diced green and red peppers
diced broccoli stems,
with outside trimmed off
diced baby carrots
Season the pot roast liberally
with fresh ground pepper and salt. Begin cooking with most of the heat on the
bottom and some on the top of your 10 or 12-inch Dutch oven. Add vegetables
after the first 30 minutes. Replenish coals after 1 hour. Cook more slowly after
the first hour. Check with a meat thermometer to assure doneness (145 degrees or
higher). Cooking more slowly for a longer period of time after the initial
period causes the meat to be more tender and flavorful. Even very inexpensive
roasts turn out to be extremely tasty when cooked this way.
Dutch Oven Potatoes Au Gratin - Oscar Hendriksen
Diced
potatoes, enough to fill your Dutch oven
1 lb diced onions for every 5 lbs
potatoes
Large can condensed cream soup
Sour Cream
Salt and
Pepper
Cut up the un-peeled potatoes into finger-sized pieces. Load them into
the Dutch oven alternately in layers with the onions and add salt and pepper to
your liking on each layer. Fill the oven nearly to the top as it will cook down
somewhat. Cook with top and bottom heat for about 1 hour, checking and stirring
every 15 minutes or so to assure the potatoes do not stick to the
bottom.
When the potatoes are cooked add the can of condensed cream soup and
stir in. Add 16 to 24 ounces of sour cream for a little tartness. Continue to
cook slowly for a few more minutes. Goes very well with any other Dutch oven
entree.
Click for additional recipes, and other Dutch oven sites. Have fun cooking in
your cast iron cookware!
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