One of the best websites I know of for care of your dutch oven and recipes is Byron's Dutch Oven Cooking. Here you should find all of the information you need to be successful in your dutch oven endeavors.
Thanks to everyone who braved the cold weather and showed up for our Dutch Oven Cooking class. It was a lot of fun and I hope that a lot was learned about cooking in this unique way.
Special thanks to our three teachers, Brenda with her Mountain Woman Breakfast, Kiersten with her Barbecue Chicken and Potatoes and Val with her Cobblers. They were all yummy and it was great to have some new recipes to try.
And thanks to Paula for hosting our class and welcoming all of us into your home to escape the cold!
Dutch Oven Dump Cake
Light about 40 coals about 20 minutes before you want to start cooking.
Layer oven with heavy foil--this helps with clean up.
Put 1 can of pie filling (your choice) in bottom of oven. If using fresh fruit use 1 quart.
Add 1 cake mix (your choice).
Pour in 1 can soda.
Cut a cube of butter into tablespoons and spread over top.
When cooking your cake, place coals about 1/2 inch apart to cover the bottom area of the oven. Place oven on top of coals. Spread around the top cover of the oven 15-18 coals. Every 15 Min. rotate the whole oven 1/4 turn and then lift the lid and turn it back 1/4 turn. This gives even heat. Baking time is about 45 minutes. But it depends on the weather.
You can add an egg to make this have more of a cake texture. If you do this you will need to mix the cake, egg, and soda in a bowl before pouring over fruit in the oven. Then top with the butter.)
Layer oven with heavy foil--this helps with clean up.
Put 1 can of pie filling (your choice) in bottom of oven. If using fresh fruit use 1 quart.
Add 1 cake mix (your choice).
Pour in 1 can soda.
Cut a cube of butter into tablespoons and spread over top.
When cooking your cake, place coals about 1/2 inch apart to cover the bottom area of the oven. Place oven on top of coals. Spread around the top cover of the oven 15-18 coals. Every 15 Min. rotate the whole oven 1/4 turn and then lift the lid and turn it back 1/4 turn. This gives even heat. Baking time is about 45 minutes. But it depends on the weather.
You can add an egg to make this have more of a cake texture. If you do this you will need to mix the cake, egg, and soda in a bowl before pouring over fruit in the oven. Then top with the butter.)
Mountain Woman Breakfast
1/2 cup butter
2 cups ham, cubed
2 medium yellow onions, diced
1 1/2 cups fresh mushrooms, sliced
3 cloves garlic, minced
10 medium potatoes, sliced or bag of frozen southwest style hashbrowns
12 eggs, beaten
salt and pepper to taste
3 cups grated cheddar cheese
2 cups ham, cubed
2 medium yellow onions, diced
1 1/2 cups fresh mushrooms, sliced
3 cloves garlic, minced
10 medium potatoes, sliced or bag of frozen southwest style hashbrowns
12 eggs, beaten
salt and pepper to taste
3 cups grated cheddar cheese
Heat a 12" Dutch oven using 18-20 briquettes on bottom until hot. Melt cube of butter. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake suing 8 briquettes bottom and 14-16 top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Add ham. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.
Serves 10-2
(adaptation from papadutch.hom.comcast.net which uses bacon and bell peppers.)
Serve topped with picante sauce.
Serves 10-2
(adaptation from papadutch.hom.comcast.net which uses bacon and bell peppers.)
