Into a prepared Dutch Oven, put the following items:
- 2 cans of Cream of Chicken Soup (spread across bottom)
- 2 soup cans of water
- 2 cups of white Rice (evenly sprinkled on top of the soup)
- 4 Chicken breasts
- 2 diced carrots
- 1 diced piece of broccoli
Cook with a few coals under the Oven (~6) and most coals on the lid (~14 on a 12” oven) to avoid overcooking the rice onto the bottom of the oven. Check often and add water if drying out.
This requires a very hot, pre-heated oven (extra coals on top, normal on bottom), and cooking must be closely watched to avoid burning.
Mix dry ingredients:
- 1 cup yellow cornmeal
- ½ Teaspoon baking soda
- ½ cup flour
- ½ Teaspoon baking powder
- ½ Teaspoon salt
- 1 Tablespoon sugar
Stir in and mix well, the following ingredients:
- 1 cup milk (buttermilk or low fat preferred)
- 1 egg
- 2 Tablespoons of Finely chopped Green (or Red) Bell Peppers
- 3 Tablespoons hot bacon grease (or melted butter or margarine)
As soon as this is mixed, pour it into the hot oven and cover it. Check often. It should cook about 10 minutes or until the top becomes dull (not shiny) and the cornbread is firm.
Brown the ground beef in a pan, chopping it into small chunks, and drain off the grease. Cover the inside of a 12″ (or larger) Dutch oven with aluminum foil. Cover the bottom of the Dutch Oven with flour tortillas so that there are no spaces between any tortillas. Cover the Tortillas with a healthy coating of Picante’ or Salsa (including the chunky stuff). Cover this with Shredded cheese. Sprinkle the ground beef and sliced olives on top. Broil the Dutch Oven with 5 coals under and 15 coals on top of a 12″ oven. It’s done baking when the cheese is melted and the tortillas are slightly browned. Cut into squares to serve.
- 1 Pound Ground Beef
- 1 jar of hot Pace© Picante Sauce
- 1 package of shredded cheddar cheese
- 1 small package of flour tortillas
- 1 small can of sliced black olives
- Sour cream and shredded lettuce…toppings for after its served
Brown the roast in a small amount of cooking oil on the bottom of the Dutch Oven. Add vegetables, broth and seasoning. Cover and cook over medium heat (~ 8 coals on top and 8 coals under) for 3 to 5 hours. If water and juices are boiling rapidly, remove a few coals from under it. Add water if juices are drying up. Cook until the meat is cooked to the desired level of doneness. Check doneness by cutting into and revealing the center of the roast.
- 3-4 Pound rump or pot roast
- 3 potatoes, peeled and quartered
- 3 carrots, peeled and sliced
- 2 onions, quartered
- 1 green pepper, chopped, no seeds
- 1 can beef broth (or water)
- Salt and Pepper to personal taste
Share some of your Dutch Oven cooking ideas in the comment space below:
Look for my next article that feature dutch-oven recipes for desert.
Author: Roger Tipley | Past Scoutmaster of Troop 626, Houston, TX, currently serves on his District Committee.