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Recipes From: "BISCUIT" -- Cleaned up a little for readability

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  • Dave
    Recipes From: BISCUIT -- Cleaned up a little for readability. CAJUN POT ROAST 4 - 5 lb Pot Roast 5 - 8 lbs Red Potatoes 1 bag Carrots 1 stalk Celery 3 - 4
    Message 1 of 1 , Feb 1, 2005
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      Recipes From: "BISCUIT" -- Cleaned up a little for readability.

      CAJUN POT ROAST
      4 - 5 lb Pot Roast
      5 - 8 lbs Red Potatoes
      1 bag Carrots
      1 stalk Celery
      3 - 4 large Onions
      18 oz. jar sliced Mushrooms
      2 Beef Bullion Cubes
      3 or 4 Tbs. Olive Oil
      Tabasco (to taste)
      Garlic Marinade or Cajun Garlic Marinade
      14" Deep Dutch Oven
      Cajun Injector Syringe
      Inject pot roast with garlic marinade spacing injections at approximately 2
      inches apart throughout the roast.
      Push the injector in until it reaches the bottom of the roast and pull it
      out slowly as you are injecting the roast.
      Store the roast in the refrigerator overnight.In a hot dutch oven, pour 3 to
      4 tablespoons of olive oil and brown
      the roast on all sides. Remove the roast from the dutch oven and add 3 to 4
      sliced onions with 2 beef bullion
      cubes that have been dissolved in 2 cups of water. Then place the roast on
      top of the mixture in the dutch oven.
      Cover and cook for 2 hours with 17 hot coals on the top and 11 coals on the
      bottom of the dutch oven
      (325 degrees). After 1 hour remove the lid and turn the roast over.At
      completion of 2 hours, add potatoes
      (halved or quartered), sliced carrots, celery and mushrooms. Cook for 1 to 2
      hours until vegetables are tender.
      When serving roast, add salt, pepper & tabasco sauce to taste.

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      Western "Souffle" Casserole
      12 inch Dutch Oven
      1 loaf bread, crust removed
      2 1/2 pounds ground beef
      1 medium onion, chopped
      1 bell pepper, chopped
      1 6 ounce jar sliced mushrooms
      6 eggs
      3 cups shredded mozzarella cheese
      3 cups shredded mild cheddar cheese
      1 pint half & half cream or milk
      1 12 ounce can evaporated milk
      1 stick margarine or butter
      8 tablespoon vegetable oil
      1 tablespoon parsley
      1 tablespoon paprika
      salt pepper
      cooking spray
      Brown ground beef and drain off fat. Set meat aside in a mixing bowl. Saute'
      onion, bell pepper, and mushrooms in vegetable oil. Mix saute' vegetables
      with meat. Wipe out oven with paper towel. In a mixing bowl, beat eggs and
      add cream, milk, and parsley. Spray bottom of oven with a light coat of
      cooking spray. Alternate layers of bread and cheese and meat. Mix cheeses
      together. Let top layer end with meat. Salt and pepper to taste. Leave
      enough room to add one more layer of bread. Pour egg mixture overtop layer
      of meat. Add a layer of bread on top. Put small slices of margarine or
      butter on each piece of bread. Cover with lid. Cook for one hour at 350
      degrees. Put 17 coals on top and 8 on bottom. Remove lid after one hour and
      add a small layer of cheddar cheese on top. Put lid back on and let cheese
      melt. Only a few minutes. Next, get a large spoon, fork and plate. Sit back
      and buckle your seat belts.
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      Enchilada Pie Supreme
      12 inch Dutch Oven
      2 pounds ground beef
      1 large onion, diced
      2 10 3/4 ounce cans tomato soup
      2 14 ounce cans enchilada sauce (mild)
      2 8 ounce cans tomato sauce
      1 large jar sliced mushrooms
      1 larger bell pepper diced
      1 bunch green onions chopped
      1 small can slice black olives
      2 cups shredded cheddar cheese
      2 cups shredded monterey jack or mozzarella cheese
      2 packages large flour tortillas
      6 tablespoon cooking oil

      Brown ground beef and drain off fat. In another oven, add cooking oil and
      saute' onions. Add bell pepper,
      green onions, mushrooms, and black olives. Saute' all for about 5 to 10
      minutes. Poor vegetables and meat
      together. Add soup, enchilada sauce and tomato sauce. Bring to a low boil
      and seamer for about 15 minutes. Pour
      soup into a mixing bowl. Add a small amount of mixture in bottom of oven and
      sprinkle cheese on top.
      Place a flour tortillas on top of cheese. You will need to make several
      layers, meat, cheese and tortilla.
      Top it off with cheese or a tortilla. Cover and add 10 coals to top and 15
      coals to bottom. Cook
      for about 20 minutes. Or until cheese is melted. Serve with extra tortillas
      on the side.
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      -------------------------
      From: "BISCUIT"

      ------------------------------------

      BEEF 'N' BISCUIT

      12 or 14 inch deep dutch oven

      3 to 4 pounds of ground beef

      2 cans 16 ounce kidney beans, rinsed and drained

      2 cans 15 ounce whole kernel corn, drained

      2 cans 10 ounces condensed tomatoe soup, with 4 cans of water added

      1 can 6 ounces tomato paste

      1 large onion , diced

      1 teaspoon chile powder

      4 tablespoons chopped carlic, or one small jar

      1/2 teaspoon salt

      1 teaspoon pepper

      6 tablespoons vegetable oil

      2 cups cubed processed cheddar cheese

      1 stick butter

      1/2 cup corn meal

      garlic flavored Tabasco sauce to taste

      Brown beef and drain off fat. Saute garlic and onion for four minutes in
      oil. Add browned beef, beans, corn, soup, tomato

      paste, chile powder, salt, peppper, and water. Bring to a boil. Strir in
      cheese until melted. Add garlic tabasco to taste.

      BISCUITS --- You can use frozen biscuit or cannned. Or make you favorite
      kind.

      4 cups self rising flour --2 sticks butter --2 cups buttermilk

      Blend butter into flour with a pastry blender or fork. Stir in enough
      buttermilk to form a soft dough. Knead and handle as little as

      possible. Roll out into floured board and cut into 2 inch rounds. Place
      biscuits on top of bubbling meat mixture. Coat biscuits with

      butter and sift corn meal on top of them.Cover and place 17 coals on top and
      9 on bottom for a 12 inch oven,and 19 on top and

      11 on bottom for a 14 inch oven. This will be at 375 degrees. Cook until
      bicuits are done.

      ________________________________________________________________________

      Pork and Beans Stew

      1 lb dried Navy beans-soak in water overnight

      1 lb uncooked pork roast-cut into bite size pieces

      2 big onions-chopped

      2 potatoes-chopped

      2 carrots-chopped

      1 bay leaf

      2 Japone dried red chili pepperswater to cover.

      simmer about 1.5 to 2 hours-or untill beans are tender. Can be cooked in DO
      in coals-on top camp fire-on camp stove-check water now and

      then.for slow cooker-cook about 10 hours on slow.add salt to taste after
      beans are tender. Capt

      ________________________________________________________________________

      DUTCH APPLE CAKE

      14 INCH DEEP DUTCH OVEN

      1 LOAF BAKING PAN

      1CAKE COOLING RACK

      3 MEDIUM GRANNY SMITH APPLES, PEELED,CORED AND SLICED 1/4 INCH, 3 CUPS

      1 CUP PLUS 3 TABLESPOONS SUGAR, DIVIDED

      1 TEASPOON GROUND CINNAMON

      2/3 CUP BUTTER, SOFTENED

      4 EGGS

      1 TEASPOON VANILLA EXTRACT

      2 CUPS ALL-PURPOSE FLOUR

      1/8 TEASPOON SALT

      COOKING SPRAY

      IN A BOWL, COMBINE THE APPLES,3 TEASPOON SUGAR AND CINNAMON; LET STAND FOR
      ONE HOUR.IN A MIXING BOWL, CREAM

      BUTTER AND REMAINING SUGAR. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH.
      ADD VANILLA. COMBINDE FLOUR AND

      SALT GRADUALLY ADD TO CREAMED MIXTURE AND BEAT UNTIL SMOOTH.POUR INTO A
      GREASED 9 INCH X 5 INCH X 3 INCH LOAF PAN. PUSH APPLE SLICES VERTICALLY INTO
      BATTER, PLACING CLOSE TOGETHER.PLACE CAKE RACK IN BOTTOM OF OVEN.THEN PLACE
      THE LOAF PAN ON RACK. COVER AND PLACE 20 COALS ON TOP AND 10 ON THE BOTTOM.
      THIS WILL COOK AT 325 DEGREES. COOK FOR ONE HOUR AND 40 MINUTES OR UNTIL A
      TOOTHPICK INSERTED NEAR CENTER COMES OUT CLEAR. REPLENISH COALS AFTER 1
      HOUR. COOL FOR 10 MINUTES AND REMOVE FROM PAN.SERVES 10-12

      ________________________________________________________________________

      Cowboy Dropped Bicuits

      1/3 cup vegetable oil

      1 3/4 cup self rising flour

      1 cup buttemilk

      Mix all ingredients in a mixing bowl well. You want it to be like pan cake

      batter, but not real soupy. Cover bottom of oven with oil about 1/8 inch
      thick.

      Heat over fire. Take a large spoon and spoon in batter. Make large drops.
      Spoon a

      little oil over them.Cook at 400 degrees for about 30 minutes.20 coals on
      top and 10 on bottom.

      ________________________________________________________________________

      CREAM CHEESE POUND CAKE

      12 oz Margarine

      8 oz Cream Cheese

      3 cups Sugar

      6 Eggs, beaten

      3 cups Cake Flour

      1 tsp Vanilla

      12" Dutch Oven

      Cream margarine, cream cheese, and sugar well. Add eggs and flour, stir
      well. Add vanilla extract and

      stir.Pour into an oiled dutch oven and bake for about 60 to 70 minutes with
      15 hot coals on the top and 9 coals

      on the bottom of the dutch oven (325 degrees).This pound cake could be
      topped with a combination

      of cool whip and fresh sliced strawberries.



      ________________________________________________________________________





      CHINE - APPLE DUMP CAKE

      12 Inch Dutch Oven

      1 Large Can Cherry Pie Filling

      1 Large Can Crushed Pineapple with own juices

      1 Yellow or White Cake Mix

      1 12 ounce Can Sprite or 7UP

      1 Stick Butter or Margarine

      Pam Non-Stick Spray

      Aluminum Foil

      1 Half Cup Chop Pecans

      Line Dutch Oven with aluminum foil. Spray foil with a light coat of Pam
      Non-Stick Spray. Put in Cherry Pie Filling and

      spread over bottom. Then put Crushed Pineapple with juice over top of Cherry
      Pie filling.Pour Dry Cake

      Mix in and spread. Pour can of Sprite over top of cake mix and use a spoon
      to mix in soda . Stir enough

      to moisten cake mix. Putin about four or five slices of butter or margarine.
      Arrange over cake.

      Sprinkle pecans over top. Cover and cook for about 45 minutes to an hour.
      Put 15 coals on top and 9

      coals on bottom. This will make oven 325 degrees.



      ________________________________________________________________________



      DERBY PIE

      12 or 14 inch dutch oven makes 2 pies, serves 16

      2 unbaked 9-inch pie shells

      12 ounces semi-sweet chocolate chips

      2 cups pecans

      4 eggs

      1 cup sugar

      1 cup Kayro syrup

      1/2 cup butter (melted)

      2 tablespoons Bourbon or Vanilla Extractround

      cake rack aluminum foil

      In each pie shell, put 6 ounces of chocolate chips in bottom. Add 1 cup of
      pecans on top of chocolate chips.

      MIXTURE -- In a mixing bowl, mix 4 eggs, sugar, and syrup. Add melted butter
      and vanilla extract

      or bourbon. Mix well. Pour one half of mixture in each pie shell. COOKING
      Take

      a 12 inch piece of aluminum foil and fold it in half. Place round cake rack
      in bottom of oven. Place

      foil on top of cake rack, letting foil have handles up sides to remove pie.
      Place pie on top of foil and

      back. In a 12 inch oven, place 15 to 17 coals on top and 9 on the bottom. Or
      in a 14 inch oven, place 17 to 20

      coals on top and 11 on bottom. Cook for about one hour. Remove pie and let
      cool. Before serving, you can chill

      pie. Cut and enjoy. I got this recipe off the T.V. Show CROOK & CHASE. It
      comes out of a cookbook,

      Hosting Without Hassle, by Daisy King. I jotted it down on paper and
      converted it to my dutch oven. Any type

      of baking can be converted to dutch oven cooking.

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