Line the Dutch oven with
foil all the way up the sides and grease or use non-stick spray. Put a 1/2
inch layer of ham on the bottom, then a layer of corn and a layer of
cheese, and then sprinkle on some Italian seasoning. Mix the milk, eggs,
and Bisquik until well blended. Pour on top of ham/corn/cheese layers
making sure the liquid is evenly distributed. Cook for about 1/2 hour
(about 350 degrees) until casserole sets up. To serve pull the foil out of
the Dutch oven and peel it away from the casserole and cut into wedges.
2 cups diced chicken or
1/2 stick butter
1 can cream of chicken
1 teaspoon salt
1/2 teaspoon pepper
2 large cans chicken
or 2 quarts water with 8 bouillon cubes
8 flour tortillas
Bring broth and seasonings to boil. Meanwhile slice tortillas into thin
strips. Place in the boiling broth and cook for about 15 minutes. Add
chicken pieces and cook for 15 more minutes uncovered. Serves 4-6.
Dutch Oven Biscuits
Build a charcoal fire with
36 briquets, and let them burn until they are covered with ash. Place 12
of the coals in a circle. Place a 12 inch Dutch oven over the circle of
coals. Add the shortening to the Dutch oven and heat until melted. Using
pot holders, tilt the Dutch oven to lightly coat the interior with the
melted shortening. Pour the melted shortening into the warm water, and
combine with the dry ingredients, which have been mixed together well.
Stir just to make a soft dough. Drop heaping tablespoons of the dough into
the Dutch oven. Place the lid on top and use a spade to place the
remaining coals on the lid. Cook the biscuits until lightly browned, 15-20
minutes. Serve hot with wild honey.
2 c. water (real warm)
1/2 c. sugar
1 T. salt
1 T. yeast
6 c. flour
1/4 c. oil
2 large eggs (beaten)
1/4 lb. butter
Mix 2 cups real warm water, ½ cup sugar, 1 tablespoon salt,
and 1 tablespoon yeast. Let set until bubbly. Add 2 large beaten
eggs and 3 cups flour, stir-do not beat. Add ¼ cup oil and 3 cups
more flour. Dough will be sticky; cover and let raise until double in
out on a floured surface to ½ inch thickness. Cut into 2 ½ inch circles.
Melt 1/4 pound of butter in a deep 14" Dutch oven. Do not
let butter get too hot. Dip circles of dough in butter, coating both
sides. Lay circles of dough on inside edge of Dutch oven, overlapping
approximately one third. Place the second layer of dough circles like
shingles inside the first ring.
Cook with 11 briquets on the bottom of each oven and 15-20
briquets placed around the outer rim of each lid. Bake for about 25
minutes. Remove the ovens from the bottom briquets and finish cooking with
top heat only for approximately 10-15 minutes more. When finished remove
from Dutch oven and serve warm.
Garlic Parmesan Monkey -- Bread Follow above recipe adding
½ teaspoon garlic power to the melted butter in the Dutch oven. After
circles of dough are placed in the Dutch oven sprinkle the top with ¾ cup
Sesame Seed Monkey -- Bread Follow the above recipe adding
1 tablespoon sesame seeds to the melted butter in the Dutch Oven. After
circles of dough are placed in the Dutch oven sprinkle the top with 1
tablespoon sesame seeds.
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