Chicken in a Pot #2

2 ea Chickens, frying, quartered
1/2 c Olive oil
1 ea Onion, lg, minced
1 ea Clove garlic, minced
1 t Salt
3/4 t Pepper
1 ea Tomato, med, chopped
1/2 c White wine, dry


In Dutch Oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.

Big Bean Pot

3/4 lb (12 slices) bacon diced
3 md Onions chopped
1 ts Garlic powder
1/2 ts Dry mustard
1/2 c Firmly packed brown sugar
1/3 c Cider vinegar
1/4 c Ketchup
1 cn (15.5 oz) Green Giant/Joan Arc Light Red kidney beans, drained
1 cn (15 oz) butter beans; drained
2 cn (16 oz) Baked style beans


Heat over 350 In Dutch Oven, cook & stir bacon & onion till bacon crisp and onion tender. Drain. Add remaining ingridients and mix well. Bake uncovered 350 60-70 minutes or until hot & bubbly.
12 1/2 cup servings

Black Bean Chili Marsala

3 tb Vegetable oil
1 lg Onion, chopped
2 Cloves garlic, minced
2 1/2 lb Boneless beef chuck roast, trimmed and chopped
1 cn Tomato sauce (29 ounces)
2 cn Tomato paste (6-ounce cans)
1 c Marsala wine *
1 c Water
2 Or 3 cans sliced mushrooms (4-ounce cans), drained
3 To 4 Tbl chili powder
2 ts Seasoned salt
1 ts Freshly ground black pepper
2 cn Black beans (15-ounce cans), undrained
Hot cooked rice
Lime rind strips
Fresh cilantro sprigs


* You can substitute 1 cup of Chablis or other dry white wine plus 1 1/2 tablespoons of brandy for the Marsala.


Heat the vegetable oil in a Dutch Oven and cook the onion and garlic over medium-high heat, stirring occasionally, until tender. Add the beef, tomato sauce, tomato paste, Marsala, water, mushrooms, chili powder, seasoned salt and black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 hour. Add the beans and cook until thoroughly heated. Serve the chili over hot cooked rice. Garnish with strips of lime rind and/or sprigs of fresh cilantro.


Makes 3 quarts.

Baked Beans with Fruit and Chutney

2 c Dried navy beans; washed and soaked overnight or for at least 6 hours in 1 1/2 quarts water
2 qt Additional water
1 1/2 ts Dry mustard or 1 tablespoon Dijon mustard
1 Onion; chopped fine
1/2 c Chutney
Freshly ground pepper; to taste
2 Apples; sliced
3 Peaches; peeled and sliced
1/2 c Dried apricots
1/4 c Brown rice syrup
1/4 c Molasses


Drain the beans and combine with the 2 quarts water in a stockpot or Dutch Oven. Bring to a boil, reduce the heat, cover, and simmer 1 hour, until the beans are tender but not mushy. Drain, reserving 1 1/2 cups of the cooking liquid.


In a small bowl, dissolve the mustard in the bean liquid and combine with the finely chopped onion, chutney, and salt and pepper to taste. Stir this into the beans.


Preheat the Dutch Oven to 325 degrees. Pour half of the bean mixture into a 2- or 3-quart lidded Dutch Oven Top with half of the sliced apples, peaches, and apricots, then pour in the rest of the bean mixture and top with the rest of the fruit. Combine the rice syrup and the molasses and pour evenly over the top.


Cover and bake for 1 hour, then remove the cover and bake for another 30 minutes. Serve steaming hot.

Baked Beans with Beef

1/2 lb Beans, Great Northern; dried
1 Ham hock
2 md Onions; chopped
1 tb Butter (or marg.); melted
1 lb Ground beef
28 oz Tomatoes, pear shaped; lg cn
2 tb Sugar, brown
1 tb Mustard, dry
1 tb Mustard seeds
1 tb Chili powder
1 ts Worcestershire sauce
Salt; to taste
Pepper; to taste
Sort and wash beans; place in a heavy saucepan or Dutch Oven. Cover with water, and bring to a boil; boil 2 minutes. Remove from heat, and soak 1 hour.
Add ham hock; cover and cook gently about 1 hour or until tender, adding more water if necessary.
Saute onion in butter; add to beans. Brown ground beef, stirring to crumble; add remaining ingredients, and simmer 10 minutes. Add to beans.
Spoon bean mixture into a 2-1/2 quart casserole. Bake at 400 degrees for 30 minutes or until thickened.

Coffee Filter Hot Tamales

Tamale Balls

1 lb Pork sausage
8 oz Tomato sauce
1/2 Onion; minced
4 Cloves garlic; minced 1 3/4 c Yellow cornmeal
1/2 c All-purpose flour
2 tb Chill powder
Salt and pepper


For Sauce

2 20-ounce cans tomatoes; mashed
2 tb Chill powder
1 pn Sugar
Salt and pepper


Combine first five ingredients. Mix dry ingredients and add. Shape into about 40 small balls. In large Dutch Oven combine sauce ingredients. Drop balls into sauce and simmer, tightly covered, for two hours.

Chunky Country Style Spiced Applesauce

2 lb Granny Smith apples; core, peel and slice
2 lb Golden Delicious apples; core, peel and slice
2 c Water
2 tb Fresh lemon juice
1/2 c Sugar
1/2 ts Cinnamon
1/4 ts Cardamon; (generous 1/4 tsp)


Combine all apples, water and lemon juice in heavy large Dutch Oven; bring to boil over high heat. Reduce heat to medium; cover and simmer until apples are tender, about 20 minutes. Uncover and cook until mixture thickens, stirring frequently, about 10 minutes longer. Mash apples slightly with potato masher until chunky applesauce forms. Stir in sugar and spices. Cool. Add more lemon juice if desired. Transfer to bowl; cover and chill overnight. Can be made ahead and refrigerated up to 2 days.

Backdoor Chili

Part One:
1 To 2 tablespoons cooking oil
3 lb Beef chuck tender, cut into 1-inch cubes
2 cn (14 1/2 oz.@) beef broth
1 cn (8 oz.) tomato sauce
4 ds Tabasco
1 1/2 tb Onion powder
3/4 ts Cayenne
2 ts Beef bouillon granules
1 ts Chicken bouillon granules
Part two:
3/4 ts Garlic powder
1 1/2 tb Ground cumin
3/4 ts White pepper
6 tb Chili powder
Salt to taste


Heat oil in Dutch Oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached.

Beef Stew Ro-tel Style

2 tb All-purpose flour
1 lb Beef stew meat, cubed
2 tb Vegetable oil
3 c Vegetable juice cocktail
1 cn Ro-Tel Whole Tomatoes and Green Chilies (10 oz)
1/2 c Chopped onion
2 Beef bouillon cubes
2 Garlic cloves, minced
1/2 ts Dried basil
1/2 ts Dried thyme
2 1/4 c Cubed, peeled potatoes
2 c Sliced carrots
1 c Sliced celery


Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch Oven, brown meat in hot oil. Stir in juice, Ro-Tel, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes, carrots and celery. Cover and simmer an additional 45 minutes or until tender.

Barbecued Short Ribs

4 lb Beef short ribs
1 ts Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup OR- Lite syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper

Turkey Soup

1 Turkey carcass; 10 pound turkey 2 1/2 qt Water
1 tb Salt
1/8 ts Pepper
1 c Converted rice
3 lg Carrots; peeled and sliced
9 oz Peas
1/8 ts Thyme
1 sm Bay leaf
2 c Tomatoes
Break up turkey into large Dutch Oven, add water, salt and pepper, simmer for 1 1/2 hours. Remove bones.
In skillet with no oil, brown rice until golden and add to soup. Also add carrots, thyme and bay leaf simmer for 15 minutes. Add tomatoes and peas, cook another 15 minutes or until carrots are cooked. Remove bay leaf and serve.

Georgia Catfish Stew

Potatoes
Onions
Bacon
Catfish Fillets
Salt
Black Pepper


The amount ingredients depends on the size of your pot. Line the bottom of a cast iron Dutch Oven with sliced smoked bacon. Peel and slice the potatoes and onions about 3/8" thick. Place a layer of potatoes, layer of onions and layer of catfish. Start layering again until pot is full or you reach desired amount. . Salt and Pepper each layer. Bake in 400 degree oven until potatoes are soft. No need to add liquid as it will come from the ingredients.

Penne with Leeks and Chicken

1/4 c Chablis or other dry white wine
1 ts Dried whole basil
1 ts Dried whole oregano
1 Bay leaf
1 lg Garlic clove -- , thinly sliced
1 cn Low-sodium chicken broth -- (10 5 ounce)
1 lb Chicken breasts -- boneless
1 1/2 tb Olive oil
4 c Leek -- julienne-cut
2 tb All-purpose flour
5 c Cooked penne -- , (no salt)
1/2 ts Pepper
1/4 ts Salt
1 cn Whole tomatoes, undrained -- (28 ounce)
1/3 c Grated fresh Parmesan cheese


Combine first 6 ingredients in Dutch Oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 15 minutes. Remove chicken from pan. Strain cooking liquid, reserving 1 1/4 cups; discard solids. Shred chicken; set aside. Heat oil in Dutch oven. Add leek; saute' 5 minutes. Sprinkle leek with flour; stir well. Add reserved broth. Cook 3 minutes or until thickened and bubbly, stirring constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes. Serve with Parmesan cheese.

Chocolate Rum Coffee

2 qt Brewed coffee
3 cn Evaporated milk; 12oz each
1 cn Chocolate syrup; 16oz
1/2 c Brown sugar; firmly packed
1 c Rum
Cinnamon sticks for garnish


In a Dutch Oven, combine the coffee, milk, chocolate syrup and brown sugar. Stirring occasionally, cook over medium-high heat until the sugar dissolves and the mixture begins to boil; remove from the heat. Stir in the rum. Pour into mugs and garnish with cinnamon sticks.
Makes about twenty 6oz servings.

Cajun Chicken over Rice

1 1/2 lb Boneless chicken breast halves; cut into 1" pieces
1/8 ts Garlic powder
5 lg Tomatoes; peeled and chopped
2 lg Onions; chopped
1 lg Green pepper; chopped
1/4 c Worcestershire sauce
1/4 c Soy sauce
2 ts Pepper
1 ts Dried whole basil
1 ts Dried whole marjoram
1 ts Dried whole oregano
Hot cooked rice


Sprinkle chicken with garlic powder; set aside. Combine tomatoes and remaining ingredients except rice in a large Dutch Oven. Bring to a boil; reduce heat, and simmer 15 minutes. Add chicken, and return to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Serve over rice. Yield: 6 servings.

Baby Lima Beans with Garlic Cloves

2 c Dried baby lima beans soaked and drained
4 Whole cloves
2 md Shallots
2 sm Dried whole red chilies
1 ts Dried thyme
34 Garlic clove(s) (about 3oz or 1 whole head)
1 ts Salt or to taste
2 tb Olive oil
1/2 ts Pepper
1/2 c Flat-leaf parsley coarsely chopped
 In a 5-qt. non-stick Dutch Oven, bring beans and water to cover by 2 inches to a boil. Skim off any foam, stick two cloves into each of the shallots, and add them to the beans with the chilies and thyme. Bring to a boil again, cover with the lid slightly ajar and simmer beans for 30 minutes.

Tie 32 of the cloves of garlic in a cheesecloth bag for easy removal later on; finely mince the remaining 2 garlic cloves and set them aside. Add the bag of garlic to the beans and continue to simmer for 25-30 minutes. Stir in the salt during the last 5 minutes of cooking.

Meanwhile, heat the olive oil in a small skillet, add the minced garlic and saut‚ over very low heat until the garlic is tender, 2-3 minutes. Do not let the garlic brown or it will be bitter.

When the beans are tender, remove and discard the bag of garlic, the shallots with cloves and the hot chilies. Drain beans, reserving « cup of the liquid, and return beans to the pot. Stir in the black pepper, saut‚ed garlic, parsley and just enough of the reserved liquid to moisten the beans. Warm beans gently and spoon into a serving dish. Can be prepared ahead of time, cover and refrigerate. To reheat, add more of the reserved liquid if the beans seems too dry. Taste for seasoning before serving.

Chicken and Dumplings

Stonerivertackle.com

1 c All-purpose flour
2 Broiler-fryer chickens (2 1/2-3 lbs each), cut up
2 tb Cooking oil
3 Celery ribs, cut into 1-inch pieces
3 md Carrots, cut into 1-inch pieces
1/4 c Chopped fresh parsley
2 ts Salt
1 ts Garlic powder
1 ts Dried thyme
1/2 ts Pepper
 To 12 cups water

Dumplings:
2 c All-purpose flour
2 ts Baking powder
2 Eggs, beaten

Gravy:
1/4 c All-purpose flour
1/2 c Hot water

Place flour in a bowl or bag; add the chicken pieces and dredge or shake to coat. In a large iron skillet, brown chicken in oil; drain. Place in an 8-quart Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes.

Remove 1 cup of broth from chicken mixture to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer for 15 to 20 minutes. Remove chicken and dumplings to a serving dish and keep warm.

For gravy, remove 4-cups of broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately.

Things they needed to know about Dutch Oven Cooking.

Dutch Oven Cooking

The wood fire has burned down in your fireplace and you have your Dutch Oven sitting on a bed of glowing charcoal. You lift the lid with the fireplace poker to see how the Chicken Brunswick Stew is cooking and the aroma starts your mouth watering. You know you'll soon experience eating at its best.

Welcome to the world of Dutch oven cooking!

     Dutch Ovens have been used by people for hundreds of years and are still popular today. When the American frontier was being settled, pioneers cooked outdoors, in a fireplace or in a lean-to behind the cabin. Large, heavy cast iron pots were made with lids and placed directly into the coals of an open fire. It has been said that the final design of the Dutch Oven was done by the skilled craftsman, Paul Revere and this design is still in use today.

     The cast iron pot was produced in large numbers by New England manufacturers. Dutch traders purchased many of these pots for trading with Indians. The pots became known as "Dutch Ovens."

As the exploration movement traveled west in America, so did the Dutch Oven. It's recorded that one of the most important pieces of equipment in the Lewis and Clark expedition was a large Dutch Oven. There have been no improvement made on the cast iron pot from that time to now.

     There are present day aluminum Dutch Ovens but many feel the cast iron is still the best for cooking if weight is not a problem.

     Dutch Ovens have a flat bottom sitting of three short legs protruding about two inches. It has a strong wire bail and the lid is made of the same heavy cast iron material with a small handle in the center. The rim of the lid is flanged so that hot coals will stay on the lid while cooking. Dutch Ovens come in different sizes with the 12" pot being the most popular. They range in weight from 7 to 30 lbs.

 

Preparing the Dutch Oven For Cooking

 

1. Make sure the lid fits properly on the pot before purchasing it. If by some chance you have a poorly fitting lid to your pot, there is a remedy. Smear valve grinding compound on the rim of the pot and the edge of the lid and rotate the lid until you have a good fit.

2. Wash the pot thoroughly with hot water and soap. A brillo pad is really the way to go here. Manufacturers coat new Dutch Ovens with protective waxes or oils and they must be removed.

 

(This should be the only time your Dutch oven will be washed with soap.)

 

Dry the pot quickly. It will rust if you don't.

3. Season or sweeten the pot. Grease the Dutch Oven with a thin coat of vegetable oil or lard using a cotton cloth. Do all surfaces inside and out including the lid. Do not use butter, margarine, or salad oil.

     Place your Dutch Oven, with its lid ajar, in your home oven at 350 degrees for one hour. Open the windows - a slightly unpleasant odor and some smoking may occur. After baking, allow the oven to cool slowly. Apply another thin coating of oil while it is still warm. Bake the oven again for one hour and let it cool to the point where it can be handled. Reapply a thin coat of oil for the third and last time. Your oven is now ready to use. You will notice that the oven has turned golden in color but continued use will form a real black surface. The blacker the pot, the better. This procedure will only have to be done once unless rust forms or the coating is damaged in storage or use. If that happens it is easy to season the pot again.

 

Cooking With a Dutch Oven

 

Dutch Ovens are known for their versatility in cooking. They can be used to deep fat frying, shallow frying, roasting, baking, boiling or stewing.

     There is a formula for controlling the heat in a Dutch Oven but it is simple. Take the size of your oven, for example a 12", add three more coal briquettes to the top (15), and subtract three from the bottom (9). This technique will maintain an even temperature of 325 to 350 degrees. For every 2 coals added or subtracted to this amount, the temperature will be affected by 25 degrees.

 

8" oven - 10-11 coals on top/ 5-6 coals on bottom

10" oven - 13 coals on top/ 7 on bottom

12" oven - 15 on top/ 9 on bottom

14" oven - 17 on top/ 11 on bottom

16" oven - 19 on top/ 13 on bottom

 

     This is a good formula to start with but take into account that it will vary from food to food, wind conditions (if cooking outdoors) and outside air temperature. Here are some general guidelines to use when experimenting with the Dutch Oven:

 

1. Soups, stews or liquid dishes need more heat on the bottom than on the lid. Place 2/3 of the coals below and 1/3 of the coals on top.

 

2. Meat, poultry, potatoes, vegetables and cobblers require equal distribution of heat on top and bottom.

 

3. Cakes, bread, biscuits and cookies require most of the heat to be on top of the oven with very little on the bottom. Place 1/3 of the coals below and 2/3 of the coals on top.

     There are a few more things to remember about temperature control. Rotating the oven a third of a turn every ten minutes is helpful. Rotate the lid a third of a turn in the other direction.

     If you are baking bread, rolls or cake, remove the oven from the bottom coals after 2/3 of the cooking time. It will finish cooking from the top heat. This will keep the bottom from burning.

     Also, try using a round cake rack placed in the bottom of the oven for breadstuffs and pies. It keeps food from sticking to the bottom and makes cleaning easier.

The following is a guide showing which pots are more useful according to serving size and type of food:

 

5" oven = 1 pint - serves 1-2: any food

8" oven = 2 quarts - serves 2-4: vegetables, desserts

10" oven = 4 quarts - serves 4-7: beans, rolls, cobblers

12" oven = 6 quarts - serves 12-14: main dishes, side dishes, rolls, desserts

12 Deep" = 8 quarts - serves 16-20: turkeys, hens, hams, standing rib roasts

14" oven = 8 quarts - serves 16-20: main dishes, side dishes, rolls, potatoes, desserts

14 Deep" = 10 quarts - serves 22-28: turkeys, hens, hams, standing rib roasts

16" oven = 12 quarts - serves 22-28: any food for a large group

 

Flat bottomed ovens (bean pots) are suited for cooking on a wood stove surface.

A Dutch Oven lid can be used as a skillet for cooking eggs or pancakes over an open fire.

Dutch ovens are also great for "stack cooking." After the first Dutch Oven is heated properly, a second oven can be set on top with coals added to its lid. Try cooking a main course in a 14" oven with a 10" oven on top baking bread at the same time.

 

Cleaning and Caring For Your Dutch Oven

 

When cleaning the Dutch Oven, scrape it out with a spatula. Then, boil an inch or two of water in the oven to steam it out. After the pot has steamed awhile, scrub it with a green, scrubby pad and pour out the water. Wipe it dry and coat it with a light coating of oil while still hot.

Place a couple of paper towels inside the oven so that they hang out a little. Put the lid on top and then store the oven until next time. The paper keeps the lid slightly ajar for air movement and collects moisture to keep the oven dry.

 

Some Nevers:

 

Never allow cast iron to sit in water or allow water to sit in it. The pot will rust!

Never use soap on cast iron. It will get into the metal pores and taint your food.

Never place an empty cast iron oven over a hot fire. It will crack or warp.

Never be in a hurry to heat cast iron. It could burn the food or damage the oven.

Never put cold liquid into a hot cast iron oven. It could crack!

 

Items For Cooking With A Dutch Oven

 

1. Leather gloves - to protect hands.

2. Shovel - to move coals ( a folding camp shovel is the best).

3. Whisk broom - to sweep ashes from the lid.

4. Long, Lid Lifter - to remove the oven from heat.

5. Hot Pot Pliers - These pliers have specially designed jaws to grip the oven lid securely.

Who are Anita and Robert?

      

     Follow their adventures this year as they learn to cook with a Dutch Oven.



 Anita is my 14 year old Daughter, who loves to play ALL sports, TALK and the Dallas Cowboys.



Robert, who is my 11 year old Son loves fishing, camping, his video games and the Tennessee Vols (any sport they play).