Recipe: pot roast Pot Roast 1 (3 pound) chuck or rump roast 1 teaspoon garlic powder 1 teaspoon seasoned salt 1 teaspoon pepper 3 tablespoons vegetable oil 2 cups water, plus some for gravy 1 large onion, cut into wedges 5 carrots, cut into 2-inch lengths 3 or 4 russet potatoes, peeled and quartered 1/2 […]
Recipe: boy scout dutch oven peach cobbler Boy Scout Dutch Oven Peach Cobbler 2 (29 ounce) cans peaches, sliced 1 cup granulated sugar 1 1/2 teaspoons cinnamon 6 tablespoons shortening 3 cups biscuit mix 2 eggs 1 cup milk Line Dutch oven with aluminum foil and place oven over coals with some coals on lid.
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Recipe: fruit and cake cobbler Fruit and Cake Cobbler 2 cans fruit pie filling or three cans of fruit in syrup (peaches) 1 (18.25 ounce) box cake mix Eggs and oil and water as needed according to cake mix instructions * If using fruit in syrup, drain off and retain syrup to use instead of
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Recipe: dutch oven fried apples Dutch Oven Fried Apples Vegetable oil or shortening 2 teaspoons butter or margarine 1 (20 ounce) can sliced apples 1 egg 1/2 cup all-purpose flour 1/3 cup milk 2 teaspoons granulated sugar Confectioners’ sugar Put about 1 inch of oil in Dutch oven and place over coals. Put butter in
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Recipe: easy chicken enchilada casserole Easy Chicken Enchilada Casserole Serves 4 to 6. 3 large cans chicken chunks 1 (8 ounce) bag grated Cheddar cheese Medium or large bag tortilla chips 1 can cream of chicken soup 1 can enchilada sauce (same size as soup) Large can refried beans Small onion Preheat Dutch oven and
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Recipe: peachy dutch oven french toast Peachy Dutch Oven French Toast 1 dozen eggs 2 cups milk 1/2 teaspoon vanilla extract 1 tablespoon cinnamon 1 loaf French or Italian bread, sliced 1/2 pound butter or margarine 1 pound brown sugar 3 (16 ounce) cans peaches, drained and quartered Heat a large Dutch oven by covering
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Barbecue Pot Roast INGREDIENTS: 2 tbsp. oil 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick 2 medium onions, chopped 1 garlic clove, minced 1 (8 oz.) can tomato sauce 1 (6 oz.) can tomato paste 2/3 c. packed light brown sugar 1/2 c. cider vinegar 1 tbsp. salt
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Recipe: shoney’s pot roast Shoney’s Pot Roast This is a copycat recipe of Shoney’s Pot Roast. The leftovers make delicious sandwiches! 2 tablespoons butter or margarine 3 pounds rump roast, trimmed 2 stalks celery, chopped 1 large onion, chopped 3 cloves garlic, minced 1/2 teaspoon dried parsley 1/2 tablespoon dried thyme 2 cups beef broth
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