BEEF STEW
2 pounds beef (1 1/2" thick)
1/3 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons shortening
1/4 cup diced onion
1 clove garlic, minced
2 3/4 cups boiling water
1 cup canned tomatoes
1/2 teaspoon Worcestershire sauce
4 medium potatoes, pared, quartered
1 large onion, peeled, chopped
1 small head cabbage, chopped
10 carrots, peeled, chopped
1 10 oz. package frozen peas
Trim excess fat from meat; cut into cubes. Combine
flour, salt & pepper then cover meat cubes. Melt
shortening in oven then brown meat on all sides. Add
onion, garlic, water, tomatoes & Worcestershire sauce;
cover. Cook until meat is fork tender. Add potatoes,
cabbage carrots, and large onion; cook until tender. Add
peas and cook through. Serves 4-6.
Saturday, January 24, 2009
Dutch Oven Competition in SLC
Come join us in Salt Lake City to see the
IDOS World Championship Dutch Oven Competition(March 12-14)
AND
The 3rd Annual Cast-Iron Chef's Challengewhere professional chefs attempt to "Reign Supreme"while cooking in Dutch Ovens.(March 15)
South Towne Exposition Center9575 So. State StreetSandy, UT 84070
IDOS World Championship Dutch Oven Competition(March 12-14)
AND
The 3rd Annual Cast-Iron Chef's Challengewhere professional chefs attempt to "Reign Supreme"while cooking in Dutch Ovens.(March 15)
South Towne Exposition Center9575 So. State StreetSandy, UT 84070
Thursday, January 15, 2009
Great Dutch Oven Recipe
Peach Cobbler
14" Deep Dutch Oven
28 Briquettes
1 stick of butter
28 oz. can of peaches in syrup
2 boxes cake mix (yellow, vanilla, or butter)
6 oz. can crushed pineapple
1/4 cup brown sugar
cinnamon
Heat oven with 10 coals on bottom % 26 18 on top for about 5 min. Melt butter in bottom of oven, add fruit, stir in cake mixes, sprinkle brown sugar and cinnamon on top. Cover and bake about 35 min. Turn oven 1/4 turn every 10 min or so for even heat. Lift lid to check heat after about 15 min., if browning too fast just remove a few coals from top or bottom. Done when firm throughout. Let sit for a few minutes before serving. Be very careful, fruit stays scalding hot for quite some time and will burn your mouth!!
Any fruit can be substituted. It's best to use fruit in juice or syrup, pie filling is too sweet % 26 thick. If more moisture is needed use 7up or Mountain Dew (not diet).
Dark, sweet cherries are great with chocolate cake mix too. Apples, raisins and carrot cake mix. Frozen mixed berries need the soda.
14" Deep Dutch Oven
28 Briquettes
1 stick of butter
28 oz. can of peaches in syrup
2 boxes cake mix (yellow, vanilla, or butter)
6 oz. can crushed pineapple
1/4 cup brown sugar
cinnamon
Heat oven with 10 coals on bottom % 26 18 on top for about 5 min. Melt butter in bottom of oven, add fruit, stir in cake mixes, sprinkle brown sugar and cinnamon on top. Cover and bake about 35 min. Turn oven 1/4 turn every 10 min or so for even heat. Lift lid to check heat after about 15 min., if browning too fast just remove a few coals from top or bottom. Done when firm throughout. Let sit for a few minutes before serving. Be very careful, fruit stays scalding hot for quite some time and will burn your mouth!!
Any fruit can be substituted. It's best to use fruit in juice or syrup, pie filling is too sweet % 26 thick. If more moisture is needed use 7up or Mountain Dew (not diet).
Dark, sweet cherries are great with chocolate cake mix too. Apples, raisins and carrot cake mix. Frozen mixed berries need the soda.
Monday, January 5, 2009
Cowgirls Forever
This is a great Dutch Oven Site with some great recipes. My favorite is the cobbler recipe. Check out the site at http://www.cowgirlsforever.org/ to find some great recipes
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