More Dutch Oven Cooking Recipes!

The following recipes were submitted by Linda and Boyd Simper. This is what we got to sample Wednesday night! They were delicious!

Peach Cobbler
2 large cans of peaches (slightly drained) or 1 quart bottled peaches
1 box of yellow or white cake mix
1 cup brown sugar
1/2 cup melted butter

Layer the peaches on the bottom of a (9x12) cake pan. Then add the cake mix on top of the peaches. Sprinkle with brown sugar and top with the melted butter. Bake at 350 degrees for 45 minutes or until bubbling hot.

Use a 10" or 12" Dutch Oven


Barbecue Spareribs
6 - 8 boneless country style pork spareribs
3 bay leaves

Put bay leaves in water (enough to cover ribs) and bring to a boil. Put ribs in boiling water and boil 45 to 60 minutes.

Sauce:
1 Tbsp. celery seed
1/4 cup Worcestershire sauce
1/4 to 1/2 cup brown sugar
1 Tbsp. salt
1 tsp. paprika
1 8 oz. can tomato sauce or ketchup
1/4 cup vinegar

Mix ingredients together. Baste ribs with sauce. Place ribs on baking sheet. Bake at 350 degrees for one hour or until tender. Can broil ribs the last 15 minutes.

This is a great recipe for the Dutch Oven!


Dutch Oven Potatoes

1 lb. bacon cut in 1 inch pieces
14 potatoes
5 onions
1/4 cup bacon grease (from cooking bacon)
1 cup water
2 cups mild cheddar cheese

Peel and slice potatoes. Cut up bacon in 1 inch pieces and fry in the bottom of a 14" Dutch Oven. Add potatoes and onion and stir to coat with the bacon grease. Pour in water and season. Bake for about 1 hour at 350 degrees. Check regularly and stir carefully as needed. When potatoes are done, put cheese on top and allow to melt before serving.


They also did cornbread in a Dutch Oven. All they used was a Jiffy cornbread mix! But it turned out delicious!

Dutch Oven Cooking Recipes!

My brothers are the Dutch oven specialists in my family. So here are some of their best. Norm is very specific on his, but Alan creates whatever looks good in the fridge, so his are not so specific.

Louise Rounds

DR. ROUNDS’ SECRET DUTCH OVEN CHICKEN RECIPE

By Norman Rounds

Place 2 cups flour into an 8 inch pie tin or cake round.

Add 1 teaspoon salt, 1 teaspoon Lawry’s seasoning, ½ teaspoon Mrs. Dash’s seasoning.

Mix together in flour

Wash 6-8 chicken breasts, and coat with flour mixture. Lightly fry each side approximately 2 minutes in Canola oil. Drain onto a paper towel.

Place chicken in Dutch oven.

Add:

1 cup ketchup

1 cup BBQ sauce

Sprinkle with 1 cup brown sugar.

Add

1 can of Coke

1 cup of Water

Sprinkle with dry mustard

Cook in Dutch Oven @ 350 for 1hour

DUTCH OVEN BAKED BEANS (12”)

By Norman Rounds

Brown one 12 oz. pkg. spicy sausage

Add 1 chopped onion and 1 chopped bell pepper, Saute

Add 3 cans pork & beans

1 can black beans

1 can white beans

1 cup each of barbeque sauce and catsup

1 cup brown sugar

1 tablespoon Worcestershire sauce

Sprinkle with dry mustard

Blend and cook for 1 hour

PEACH UPSIDE DOWN CAKE

By Norman Rounds

1 yellow cake mix

1 16 oz can peaches

1 cube margarine

1/2 cup brown sugar

Mix cake as directed, using peach juice for the liquid. Melt margarine in the Dutch oven, then crumble on the brown sugar, and pour on the peaches (with the rest of the juice). Then pour on the mixed cake batter. Bake for 30 minutes

BREAKFAST MEAL

By Norman Rounds

12 slices bread, broken into 1” pieces

½ - 1 lb of cooked sausage, ham or bacon

12 eggs

2 cups cheese

1 cup milk

2 tsp. dry mustard

1 tsp. salt

Place broken bread on bottom of oiled oven. Pour mixture of beaten eggs, milk, salt, and mustard over the bread. Sprinkle cooked sausage on mixture. Add cheese on top or peppers if desired.

CHICKEN AND HASHBROWN POTATOES

By Norman Rounds

8 chicken breasts, frozen

1 16 oz. pkg frozen hash browns

1 cup chopped onions

1 can cream of chicken soup

1 can cream of celery soup

1 cup sour cream

2 cups cheese

Crushed cornflakes

Place chicken in oiled Dutch oven. Mix soups and sour cream.Pour half the mixture over the chicken.Place hash browns on top of chicken and pour onions over the hash browns. Pour on the rest of the soup mixture. Top with cheese. Cook for 2 hours at 375.

BARBECUE PORK ROAST

By Alan Rounds

Shoulder cut of pork roast, place in bottom of Dutch oven.

Add salt and pepper

3 -4 onions

Cook on 375 for 3 hours

After cooking add Sweet Baby Rays Honey Barbecue Sauce.Pour loosely over it so it’s covered, then toss it like a salad

FRENCH DIP SANDWICH PORK

By Alan Rounds

Cook Boneless ribs for 2 hours,,,pull fat off then

Add:

Onions 3-4 quartered

Salt and pepper

Anaheim green chiles

1 carton chicken stock

Cook again til onions and peppers are tender

Makes great French Dip sandwiches

DUTCH OVEN CHICKEN AND STUFFING OR RICE

By Alan Rounds

1 whole chicken

3-4 onions

Salt and pepper

Cream of mushroom soup

If using rice, place rice on bottom of Dutch oven, add chicken stock and cream of mushroom soup. Place chicken and onions on top of chicken and cook for 3 hours at 375.

If using stuffing, place pre made stuffing on top of chicken instead of the bottom of the Dutch oven.