Holiday DOG, 2012 Recipes and Photos

                                                   Stew is chopped apples for his dish

Stew with Matt and Darrold

Norm Church With his Pots

Larry Strayer stirring his cake



                   Visiting and relaxing while the coals do the cooking




Almost ready to serve up the dishes.

Looks good enough to eat



Darrold and Matt New to our DOG
Cooking on the ground

Darrold made a Blueberry Pineapple Cobbler
Sorry no recipe available.







Sally and Larry

 Sally made a Pork Roast with Potatoes
                                                                   Sorry no recipe was available.

 

 

 

Dylan’s Black Forest Cake

Made by Larry Strayer 

Use a #10 or #12 Dutch Oven @ 350 degrees F.

#10 – 7 coals on bottom, 13 on top, #12 – 9 on bottom, 15 on top

 

1 Chocolate Cake mix – moist type

Ingredients listed on the mix box
Except water or milk
1 large can of cherry pie filling
1/3 + pie filling can of water

Line your Dutch oven with foil and spray with oil

In a bowl, mix the cake mix and ingredients together, then pour in the can of cherry pie filling.  Using the can the filling was in, add about 1/3 of a can of water to the mix and stir well.  Pour into foil lined Dutch oven, place coals on top and bottom as per size of the oven.  Bake – check after about 20 minutes, if getting done or dark on top, reduce heat.  Rotate the oven ¼ turn and rotate the lid ¼ turn the opposite direction (to reduce hot spots), continue to bake.  At about 30 minutes check with a toothpick, if it comes out dry, it is done.  If wet continue about 10 minutes more and check again.  When done, remove all coals and keep in the Dutch Oven – if very done remove like to let oven cool faster.  Serve.  If you want, when done, sprinkle chocolate chips on top while still very hot and replace the lid.

 

Marty's Sweet and Sour Meataballs

 

30 pre-prepared meatballs (already cooked through)

1 12 oz. jar of chili sauce
1/2 jar of grape jelly (about 6 ounces)
Combine  chili sauce and jelly and pour over meatballs in
Dutch Oven.  Heat over medium coals until jelly is dissoved then simmer for 8 to 10 minutes over low heat.

Serve with picks as an appetizer.

Matt’s Dutch Oven Chili Mac 

 Serves 4-6 people

2          Lbs Ground Beef
1          Small Onion
1          Jalapeno Pepper
1          Cup of water
8 oz     Elbow macaroni
29 oz   Tomato Sauce
29 oz   Tomato Puree
15 oz   Chili Beans
Chili Powder

Preheat oven to 350°F. Brown hamburger completely with chopped onion and jalapeno pepper (uncovered)

Stir in tomato sauce, tomato paste, elbow macaroni, and water.
Reduce heat to approximately 250°F and simmer for 30 minutes or until noodles are tender.
Add Chili Powder to taste.

 

Stew's Spicy Sweet Potato Puree

Serves 5-7 people

3 medium sweet potatoes

1/2 cup chicken broth

1/4 cup milk

3 or 4 - 3-inch strips lime zest

1 Tbs lime juice

2 cloves garlic

2 tsp jalapeño, seeded and finely chopped

1 tsp mustard seeds

                                                      1/2 tsp whole coriander seed

                                                      1/2 tsp salt

                                                      freshly ground black pepper

                                                      3 Tbs brown sugar

                                                      4 Tbs butter

Pierce the sweet potatoes with a fork and bake until done.  Let cool slightly.

Toast mustard and coriander seeds by heating them in a small, dry skillet until just fragrant.

In a  #8 or #10 Dutch oven using bottom heat, combine the broth, milk, lime zest and juice, garlic, jalapeño, mustard and coriander. Bring to a boil and season with salt and pepper. Adjust the heat and simmer until reduced by a third.  Strain through a fine-mesh sieve into a bowl and discard the solids.

Peel potatoes, chop finely and then mash, then stir in enough of the stock mixture to create a smooth puree, then about ¼ cup more if not enough stock, then make up the difference with broth or butter). Add the butter and brown sugar and continue mixing until melted and fully incorporated.

Pour into the #10 or #12 greased Dutch oven and heat at about 300° for 30 minutes.  Remove from heat.

Season to taste with salt and pepper.  Serve warm

Stew’s Sausage and Apple Cornbread

1 regular size pkg Smok-Y-Links sausage,

    cut each little sausage into 3 slices
Cooking Spray
1-1/2 cups chopped peeled tart green apples

   (about 2 medium apples)
1/2 cup maple-flavored syrup

2 Tbs butter or margarine, chopped up
1/2 tsp ground cinnamon
2 – Jiffy cornbread muffin mixes

Ingredients for the mixes

 Preheat Dutch oven to 350˚.  Spray with oil.

Combine chopped apples, syrup, butter, sliced sausages and cinnamon in a sauce pan or skillet and heat on charcoal for 3-4 minutes,  stir after the 1st minute.

Mix up the Jiffy mix following the instructions on the box, then stir in the apple-sausage mixture and mix well.  Pour into the Dutch oven and bake for 25 minutes (or until golden brown).  Let set 15 minutes before serving.

 

Norm and Sandy’s Beef Burgundy with Biscuits

Prep time 30 Minutes (Ready in 1 hour 15 minutes)

1 Tablespoon vegetable oil

3/4 cup thinly sliced onions

1 garlic clove, finely chopped (may substitute garlic powder)

1 boneless beef round steak (16 oz) cut into 1 inch cubes

1 can (6 oz) tomato paste

1 jar (6 oz) Green Giant whole mushrooms, undrained

1/3 cup red wine or water

¼ teaspoon dried oregano leaves

                                                      ¼ teaspoon dried basil leaves

                                                      1 bay leaf

                                                     ½ cup green or red pepper strips

                                                     1 can (l0.2 oz) Pillsbury Grands, Flaky Layers,                                                      refrigerated original or Buttermilk biscuits

1.  In 10 inch skillet, heat the oil over medium high heat.  Cook onions and garlic in oil, simmer uncovered about 2 minutes, stirring occasionally.  Remove with slotted spoon.  Add the beef to skillet;  cook about 5 minutes or until browned.  Stir in onions and garlic, tomato paste, tomatoes, mushrooms, wine, oregano, basil and bay leaf.  Cover; simmer about 25 minutes or until meat is tender.  Stir in bell pepper; remove bay leaf.

2.  Separate dough into 5 biscuits; cut each biscuit into 4 quarters.  Arrange dough wedges point down, on top of meat mixture.

3 Cover and bake another 20-25 minutes or until biscuits are golden brown.

 

Celia's Parmesan Herb Rolls

 

1 1/2	cups warm water	1	tsp. dried thyme
1/2	cup non-fat dry milk	3	Tbs. parsley
1/3	cup sugar	1/3	cup vegetable oil
1	Tbs. yeast	1	tsp. salt
1	egg; beaten
4-5	cups bread flour		Topping
3	Tbs. dried onion	2	Tbs. whipping cream
1	tsp. dried dill weed	1/4	cup parmesan reggiano cheese
1	tsp. dried rosemary

 

In a mixing bowl add water, dry milk, sugar, and yeast. Let sit until mixture bubbles. Add egg, 2 1/2 cups flour, dried onion, dill weed, rosemary, and parsley. Beat until well blended. Let sit until batter bubbles. Mix in oil, salt, and the remaining flour (1 cup at a time) until a soft dough is formed. Turn dough out onto a floured board and knead it for 5-7 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size. Place raised dough on a lightly floured board and punch down. Form into 13 balls. Place in a greased 12" Dutch oven. Cover oven and let raise for 10 minutes. Bake using 8-10 coals bottom and 16-18 coals top until rolls are lightly browned. Brush with whipping cream and sprinkle with parmesan cheese. Cover and bake until golden brown. Total baking time is 20-25 minutes. Yield: 13 rolls.