Beef Stes

Ingredients:
1 small beef roast (cut into chunks and browned)
Lawry’s seasoning salt
Beef broth or beef bouillon with water
3-4 carrots, sliced
4-5 stalks of celery, sliced
1 onion, chopped
2 Tbsp of barley
1 lb. of red potatoes cubed
1 package of peas
A little bit of cornstarch for thickening
½ to ¾ cup of water
1 tsp of sugar
1 ½ to 2 Tbsp Worcestershire sauce

Instructions:

Brown the beef roast with a little bit of lawry's seasoning salt, add beef broth or bouillon and water and let it simmer. 

Par boil the carrots, celery, and onion. 

Add the potatoes and barley. 

Mix all ingredients together and thicken with cornstarch, water, sugar, Worcestershire sauce. 

Stir well and simmer until tender. Don’t overcook or use too much heat. 

Smoky Dave’s Vegetarian Chili

This is a really simple recipe that has very little prep.

Ingredients:
1 onion (diced) - type doesn’t really matter but white is preferable
1 pkg. Taco seasoning
1 pkg. Ranch Dressing mix
2 16oz cans stewed tomatoes
1 16oz can Chili beans
1 16oz can corn, drained
1 16oz can pinto beans, drained and rinsed
1 16oz can tomato sauce
Some butter for the oven and browning onions

Preheat dutch oven, line with butter to insure easy cleanup. You want to have this simmering, so I used 18 coals on the bottom and 8 on the top. Start by browning the onions with a pad of butter, and then add the rest of the ingredients. Stir mixture together, and then let simmer until the chili is hot throughout. (I let it go for about 12-15 minutes, but make sure that it doesn’t lose too much fluid) This is best served with cornbread and a little cheese and sour cream on top.
Also, If you want to add meat I would suggest 1 lb. of ground turkey, browning it at the beginning with the onions.

7 Layer Breakfast Casserole

For use in a six-quart, 12-inch oven.
Ingredients:

• 30 oz sausage (I used 2.5 packs of Walmart brand)
• 30 oz frozen shredded potatoes
• 1 dozen eggs 
• 2 cups shredded cheese 
• 1 can biscuit dough (or you can make your own)
• Salt and pepper to taste

Instructions:

1. Place 20 briquettes under the Dutch oven and sauté in a little bit of butter or oil onions and green pepper. Then brown the sausage in that mixture.
2. After sausage is brown, remove from coals and dump the whole bag of potatoes and spread evenly.
3. In a separate bowl, whisk the eggs and then pour the eggs over the potatoes.
4. Evenly spread biscuits on top of everything else. 
5. 10 briquettes on bottom and 14 on top. Check at 30 minutes, may have to go up to 45.

Dutch Oven Oatmeal

1 cup vegetable oil

2 t salt

1 cup white sugar

1 cup brown sugar

4 eggs

2  t cinnamon

½ t nutmeg

5 cups oatmeal

1 T+1 t baking powder.

·      Mix together and add 2 c milk.

·      Bake at 350 for 30-40 minutes in a covered casserole until firm to the touch and golden.

·      Serve with fresh fruit and whipped cream.

·      Serves 9-10

New Recipe: SCONES!

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 2 large eggs, beaten
• 1/4 cup vanilla yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar, for sprinkling on top

DIRECTIONS

1. Grease and preheat the Dutch oven to 375 F.
2. Blend together the dry ingredients in a bowl.
3. Use your fingers or a pastry cutter to work in the cold butter.
4. In another bowl, whisk together the eggs, yogurt and vanilla extract.
5. Add the wet ingredients to the dry ingredients and gently stir until just combined.
6. With a large spoon, drop the dough into the prepared Dutch oven, and sprinkle the tops of the dough with sugar.
7. Put the lid on with 9 hot coals on the bottom and 18 on top of the lid.
8. Bake at 375 F for 20-24 minutes or until golden brown.
9. Remove from oven and serve warm.
   
   

Cheesy Garlic Bites

Ingredients:

24 Rhodes Dinner Rolls, thawed

1/2 cup butter or margarine

1 cup parmesan cheese 

1 cup mozzarella cheese

1 Tablespoon garlic salt

1 Tablespoon Italian seasoning

Instructions

Thaw rolls until soft.

Cut rolls into fourths with kitchen scissors.

Roll each fourth into small dough balls.

Place dough balls in the dutch oven.

Melt butter and combine with garlic salt and Italian seasoning.

Coat roll pieces with butter mixture and put both cups of cheese across the top.

Bake for 40 min., checking every 15 min. (20 briquettes on top, 16 on the bottom for 12 in.)

Zuppa Toscana

Ingredients:

½ lb ground Italian sausage

1 tsp crushed red pepper

1 small diced white onion

3 Tbs bacon pieces

1 ¼ tsp garlic puree

6 cups water

3 cubes chicken bouillon

2/3 cup heavy cream

2 sliced russet potatoes

Directions:

1.       Sauté sausage and red pepper in a large pot.  Drain fat.  Move sausage mixture to a small bowl, set aside.

2.       In the same pan, sauté bacon, onions, and garlic for about 15 min.

3.       Add bullion and water to pan.  Cook until boiling.

4.       Add potatoes and cook about half an hour.

5.       Add cream and cook until heated.

6.       Stir in sausage. 

7.       Garnish with kale if desired.  Serve.