wilkes

Bushman thank you as well !!!

Thanks Naturalman!!! Here's another....

Candied Apples

Into each apple
1 oz Raisins
1 TBS Brown Sugar
1 Cherry
1 Pineapple ring

Line Dutch oven with foil. Core apples. Place apples stem up into oven. Pack brown sugar and raisins into center of apple. Place pineapple ring on each apple then put cherry in middle of ring. Pour pineapple juice over apples. I usually drizzle a little molasses over them as well. Cover and cook for about 30 minutes.

Lucky,,,
this thread was just for you ,I know how much you love Cast Iron cooking.

Dump Cake

1 pkg yellow or white cake mix
2 cans pie filling or 1 lrg can fruit c*cktail
Cinnamon
butter

Pour pie filling or fruit c*cktail into dutch oven. Sprinkle cake mix over top. DO NOT STIR!! Sprinkle cinnamon and pads of butter over top. DO NOT STIR! If you do it will burn. Cook until bubbly and light brown on top. 30-45 minutes. 1 can of apple pie filling and 1 can of fruit c*cktail is pretty good.

Spread butter over each one. Sprinkle sugar and cinnamon over each one. Bake in dutch oven at 350 for about 40 minutes or until apples are done. Let stand a few minutes and then slice and serve.

Apple strudel

1 Package large tortillas. butter each one generously. cover with chopped apples, nuts, sugar and cinnamon. Roll each one up and place in dutch oven seam side down.

cAST IRON RECIPE HUH??? Well that's all I cook in so everything!!!! HeHe..

your

Bman, you're cornbread recipe is very similar to mine. I have a couple of cast iron skillets. I would really love to have a cast iron dutch oven. I keep thinking I'll get to buy one soon, but so far it hasn't happened. I'm going to save your recipes for when I get one.

Campfire Casserole
3 lbs lean ground beef
1 large onion (chopped)
2 (10 oz) cans chopped
tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans (drained) 1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese
Cook ground beef and onion in a 12 inch dutch oven over medium hot coals
until meat is browned. Spoon off fat, stir in tomatoes with chiles, tomato
sauce, water and rice. Top with beans. Meanwhile combine flour, cornmeal,
baking powder and salt in a medium bowl. Combine milk, cooking oil and
beaten egg in a small bowl. Stir milk mixinto flour mix just until combined.
Spread over beans.
Place 20 hot coals around the bottom edge, cover and place 25 hot coals on lid.
Cook for 25 minutes or tests done. (the old toothpick trick) Sprinkle top with cheese.
Makes 12 servings

Cheesy Biscuits
2 cups all-purpose flour
1 T. baking powder
1 T. sugar
1/2 t. salt 1-1/4 cups shredded cheddar (5 oz)
1/4 cup cold margarine or butter (shredded)
3/4 cup milk
Place dutch oven on 12 hot coals. Put on lid and place 20 hot
coals on top. Preheat 10 minutes.
Meanwhile, combine flour, baking powder, sugar, and salt.
Stir in cheese and margarine, Stir in milk with fork just till moistened
Turn out onto a lightly floured surface, Knead 3 or 4 times.
Pat or roll to 1/2 inch thickness. Cut to 2" round pieces.
Place biscuits in oven, cover and bake 12- 15 minutes.
Makes 15-18

Chops'n'Roots
2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut 1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water 1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white potatoes(drained)
or 3 medium potatoes, peeled, cooked and sliced
1 (4 oz) can sliced mushrooms (drained)
or 1/2 cup sliced fresh mushrooms
1 large apple, cored and sliced (optional)
1/2 t. crushed dried basil
Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat.
Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil.
Meanwhile, combine soup with water and basil in medium bowl, set aside.
Return chops to oven (if you took them out)
Layer carrots, onions, potatoes, and mushrooms over chops, top with apple
Pour soup mixture over all and cover with lid
Place 20-25 hot coals on the lid and cook for 30-35 min. Rotate lid
1/3 turn and pot 1/3 turn every 10 minutes. Makes 6 servings

Pineapple Upside Down Cake
1 (20 oz) can pineapple slices
1 cup packed brown sugar
12 maraschino cherries, drained and halved
1 pkg (2-layer-size) yellow cake mix
1 t. ground cinammon
Lightly grease the sides of you dutch oven Drain pineapple, reserving
liquid. Stir together pineapple liquid and brown sugar in dutch oven. Arrange
6 or 7 pineapple rings atop the liquid, cutting 3 rings in half. Arrange halves
around around edge of oven, cut side up.
Prepare the cake mix according to pkg directions, adding cinnamon to
the dry mix. Spoon batter over the fruit and syrup
Place 15 hot coals around bottom, cover and place 20 hot coals on lid.
Cook for 50 minutes or until it tests done.

"Cast Iron" Cornbread
Corn bread just doesn’t taste, or feel, the same way made with any other method.
The key is the oiled, preheated cast iron pan,
which gives the finished bread that incredible crisp around the edges texture.
2 tablespoons vegetable oil
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
1 egg
Preheat oven to 450 degrees F.
Add the oil to a 10-inch cast iron skillet,
and put it in the oven for 5 minutes to get the oil very hot.
Combine all the dry ingredients together and mix very well.
Whisk the egg and buttermilk until completely mixed.
Add to the dry ingredients, and mix enough to form a batter.
Be careful not to over-mix.
Remove the cast iron pan out from the oven,
and pour the oil into batter and stir in.
Pour the batter back into the cast iron skillet, bake for about 20 minutes.
The top of the cornbread should be golden-brown,
and the bread should be pulling away slightly from the sides of the pan.
Let cool for 10 minutes before trying to cut and serve.
Serving warm, spreading with butter, is highly recommended!