Friday, May 11, 2012

Dutch Oven Cooking Recipes (Veggies and Soups)

Mike's Broccoli Pie

2 10 oz pkg Chopped Broccoli    3 c Shredded Chedder Cheese
2/3 c Chopped onion             1 1/3 c milk
3 eggs                          3/4 c Bisquick
3/4 tsp Salt                    1/4 tsp white pepper

Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs,
milk, bisquick, salt and pepper until smooth. Pour into oven.
Bake until toothpic comes out clean, 25-30 min at 400. Top with
remaining cheese and melt, 1-2 min longer.

Ham & Potatoes Au Gratin

1-1/2 c Cooked Ham, Diced       2 c Milk
3 c Potatoes, Diced             Seasoned Salt and Pepper
4 tbs Margarine                 1/2 c Grated Cheese
1 onion, minced                 2 tbs Fine bread crumbs
3 tbs Flour

Melt margarine and saute' onion. Blend in flour to make a light
rue. Gradually add milk and cook; stirring until thickened. Add
pepper and seasoned salt. Pour over ham and potatoes in dutch
oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for
20 min.

Old Fashioned Macaroni and Cheese

8 oz macaroni                   8 oz sour cream
2 c cottage cheese              8 oz cream cheese
1 sm onion, chopped             salt & pepper
8 oz sharp chedded cheese

Prepair macaroni according to package instructions. Mix all
ingredients together and place in pan. Put pan in 350 dutch oven
for 30 min or until cheese is melted and bubbly.
By Rosie Higher, Ft Walton Beach, Fl

                            Asparagus Tart

1 precooked pie shell           1 c Shredded Chedder cheese
1 lb asparagus, trimmed, cut    3 tbs red pepper strips
  1-1/2", cooked tender-crisp   2 tbs cornstarch
1/2 tsp salt                    Pinch of pepper
1-1/2 c half-&-half             3 eggs, slightly beaten
1/4 c grated parmesan cheese

Line shell with cheese. Top woth asparagus and pepper strips. In
medium bowl combine cornstarch, salt and pepper. Gradually stir
in half and half until smooth. Stir in eggs and parmeasan until
well blended. Pour into pastry shell. Bake in 375 oven 35 to 40
min or until knife inserted in center comes out clean. Let stand
for 5 to 10 min before serving.

Beef-Vegetable Soup

2 beef soup bones               7 c water
1-1/2 lb stew beef, 1" cubes    1-1/2 tsp salt
1 tsp pepper                    4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper                1/2 smapp cabbage, coarsely
1 (17oz) can whole kernel corn  1 (15oz) can English peas

Drain corn and peas reserving liquid. Add liquid, water and bones
in large dutch oven, bring to a boil. Cover, reduce heat and
simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer
1 hour more. Add all except corn and peas, cover and simmer 40
min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2

Cowboy Soup

Potato chunks                   1 can peas
1 lb ground beef                1 can green beans
1 med onion                     1 can baked beans
Chili powder                    1 can tomato soup
1 can corn                      1 can tomatoes
Bay leaf                        nutmeg,salt, pepper

Brown ground beef and onion together. Add all except seasonings.
Do not drain vegetables. Cook until potatoes are done. Add
seasonings and cook 30 min.

Potatoes and Broth

2 lb new potatoes, well washed  6 c water
6 beef broth cubes

Heat water to boiling and add cubes to form cube. Place potatoes
in broth and simmer 45 min or until potatoes are done. Serve as a
soup with a potato.