wilkes

The Lodge Cast Iron Cookbook is a keeper.

Deer Stew
2 pounds Deer stew meat, cut into 2-inch cubes
3 tablespoons vegetable shortening, divided (I fry side meat for the grease)
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup beef bouillon, warmed (1 cube bullion+1 cup water)
2 tablespoons flour
1 cup apple juice
4 large onions, cut in half and sliced
4 carrots ,chunked
4 potatos ,washed and chunked ,skin on
1/2 pound fresh sliced mushrooms
Brown the meat in 2 tablespoons shortening in a dutch oven.
With a slotted spoon, transfer the meat to a plate,
reserving the liquid and fat in the dutch oven.
Sprinkle the meat with salt, marjoram, thyme and pepper.
Combine the warm bouillon and flour, stir and add to the
dutch oven. Pour in the juice.
Add more bouillon and juice, if necessary; the liquid should just cover the meat.
Add the onions,carrots and mushrooms in the Ducth oven
Cover the pot and cook 3 to 4 hours. Check liquid level at 1 hour and again at 2 .
For a thicker gravy, a mixture of 1/3 cup warm bouillon and 1
tablespoon flour can be added to the liquid in the pot
just before serving.

well it is about ummm...brunch time ? I guess!!!!

Dog gone it ,,you made very hungry.

All this talk of cooking in cast iron skillets has made me hungry, so I pulled a few recipes. While I was a cubmaster for Pack 100 I entered several of these recipes in dutch oven cookoffs. They won first place, but the best part was hearings my cubscouts hoop and holler when my name was called for winning.

Parsleyed sour cream potatoes
12 large potatoes
1/4 cup dried parsley
2 pints sour cream
1 pound bacon
1 cup sliced green onions
1 cup half and half
1 cup grated cheese
1 tsp salt
1 tsp pepper

Peel taters and cut into 1 inch chunks. Place in dutch oven and cover with water. About 1 inch above taters. I use my # 10 dutch oven for this. Cook until tender. Do not overcook. Drain and cool taters. In same dutch oven place bacon and fry until golden brown and crispy. remove bacon and most of grease leave about 1-2 tsp of bacon grease in dutch oven. Save the rest of grease for seasoning oven when done. Return taters to oven and coat with the bacon grease, add parsley, sour cream, green onions, and half and half. Cook for 15-20 minutes stirring occassionally. Remove from heat. Add cheese and bacon stir gently until cheese is melted. Serve hot.


Swiss Steak

3 pounds boneless round steak, or london broil cut into serving pieces
3/4 cup flour
2 tsps salt
2 tsps pepper
1/2 tsp garlic salt
3 tbsps oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green peppers
1/4 cup diced garlic
1 can (28 ounces) diced tomatoes
1 cup beef broth
1 tbsp soy sauce
1/4 cup cold water
2 tbsp flour


In large mixing bowl combine 3/4 cup flour salt pepperand garlic salt. Using meat mallet pound meat until tender. Dredge steak in seasoned flour and continue to pound meat lightly until seasoned flour mixture is embedded into the grain. In 14 inch cast iron skillet heat oil over medium heat and saute steak until golden brown on both sides. Ad onions, celery,bell pepper, and garlic. Saute until vegtables are wilted. Add tomatoes, broth, soy sauce. Bring to a rolling boil, reduce heat to simmer and cover. Cook 11/2 to 2 hours until meat is tender. In measuring cup combine water and 2 tablespoons flour until flour is dissoved. Pour flour mixture into the meat sauce until thickened. Adjust seasonings as needed.

Call me when suppers ready...