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Here are some recipes from my 2 dutch oven cookbooks and some from my third which is in progress. 2002 Salt Lake City Olympic Peach Cobbler Coleen Sloan 1 large can sliced peaches, undrained 1 box spice cake mix ¾ can lemon-lime soda (Sprite or 7-Up) In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ¾ of a can of soda over the cake mix. Cover and bake at 350o for about 35 to 45 minutes. Serves 6 to 8 Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City. Dave’s Dutch Tamale Pie "Cast Iron Covered Wagon Cookin'" by David Herzog 1 lb. Ground turkey (try lean ground round) 1 ½ Tbs. Chili powder ½ tsp. Cumin 1 tsp. Fajita seasoning 2 Tbs. Garlic, minced 1 28oz. Can diced tomatoes 1 15 oz. Can whole kernel corn (try hominy, YUM!) 1 8 oz. Can diced green chilies 1 ½ c. Shredded Colby cheddar cheese ½ c. Chicken broth 1 12 oz. Box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. Bag) ½ c. Milk 2 Tbs. Melted butter or vegetable oil 1 large egg In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture. Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through. Serves 6 Braised Cabbage and Turkey Sausage "Cast Iron Covered Wagon Cookin'" by David Herzog 2 c. 1” diced celery 2 c. 1” diced red onion 8 to 10 c. Chunked cabbage, cored 8 links turkey sausage Salt and pepper to taste In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. Olive oil. Remove sausage and set aside. Add 1 Tbs. Olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. Water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted. While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes. Serves 8 to 10 Chicken or Pork Tortilla Casserole 4 chicken breasts cooked and shredded or 1 lb. Cooked and cubed pork ½ pound tortilla chips 1 pound cheddar cheese, grated, add some pepper jack cheese 2 Ortega chilies, diced Mix together: 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup milk or sour cream 1 large chopped onion 1 7 oz can green chili salsa Grease a 12 inch Dutch oven. Crumble half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Repeat layers, ending with cheese. Bake at 300° for 1 ½ hours Serves 8 Beer Bread 3 cups self-rising flour 2 Tbs. Sugar 1 can warm beer Combine all ingredients together in a large bowl. Place dough into a 10” deep, Dutch oven and let rise for 15 minutes. Bake at 350° for about 45 minutes. Let cool 10 minutes covered then turn out on a board and serve warm with your favorite topping. You may also use this recipe for drop biscuits. Serves 6 to 8 Cast Iron Basics (some of the most important things you need to know!) Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”. When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron. If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF., then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. Pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks. If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. Or, a kettle type charcoal B.B.Q. Like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q. Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. And cook the Dutch oven for about 1 hour at 500° to 550° , or until the oven stops smoking. Cool the scrub the oven and dry as directed above. To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550° . With hot pads, remove the D.O. And rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel Coat the inside and outside of the D.O. And lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Remove the oven from the B.B.Q. With hot pads to cool. If the D.O. Is a glossy brown color, not black, return to B.B.Q. To cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors. Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking. Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well. Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap. The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid. Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air. Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you. Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc. When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 350o to 375o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” o
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