Brown 2.5 pounds of ground beef and 1 large onion (chopped). Drain grease and then add 2 packets Taco Seasoning mix and 3/4 cup of water and simmer for 5 minutes. Put 1/3 bag of Fritos on bottom of Dutch Oven and cover with half of the meat mixture. Add 1 can kernel corn (drained) and 1 can kidney beans then 1 can Mexican tomatoes. Form another layer with the same ingredients. Top with the remaining Fritos and 2 small cans black olives (drained). Cover with 12 oz of grated cheddar cheese. Heat in coals until cheese is melted.
Chicken with Chip Beef (Won 1st place at 2002 NOAC!)
Place 2 packages of boneless, skinless chicken breasts in the bottom of a Dutch Oven. Take 1 large jar of chip beef and place on top of the chicken. Slice a large onion and place slices on top of this. Cover with 1 large carton of sour cream and 3 cans, Cream of Mushroom Soup. Salt and pepper to taste (Note: Red pepper or white pepper can also be used to really spice it up!). Place cover on oven and bake slowly for about an hour and a half. Stir periodically to make sure it is not sticking on the bottom. Serve over wild rice for a really tasty meal!
Melt 1 stick of butter in a Dutch Oven. Add one chopped Bell Pepper, 3 medium onions (chopped), and 1 stalk of celery (chopped). Sauté these vegetables slowly until they are all done. Add 3-4 heaping tablespoons of flour and stir slowly so as not to burn until all the flour is dissolved. Add 1 can of Beef broth and 3 large cans of tomatoes. Add Polish Sausage (sliced, chopped ham, and cooked chicken. It’s also good with shrimp, oysters, beef stew, venison or whatever kind of meat you have around to put in the pot! Season with salt and pepper, garlic, white pepper, red pepper, cayenne pepper and Worcestershire sauce. Put the cover on and simmer slowly for about an hour. Serve over white rice and enjoy!
Brown 2 pounds of stew beef in some cooking oil until meat is browned on all sides. Remove meat but save the pan drippings. Add 3-4 heaping tablespoons of flour and stir until all flour is dissolved. Do not let this burn! Add water to this until it makes a rather thick gravy (But not too thick!) Now add some diced potatoes, carrots, onions, and celery to the pot. Return the meat and cook slowly for about 2 hours stirring often to make sure it does not stick. You can season with salt and pepper, Worcestershire sauce, and even add a couple of packages of Lipton Onion Soup Mix. About 30 minutes before serving, add a package of frozen peas to the pot. Now cook up some rice and good ole biscuits and you’ve got quite a meal!
Place 2 packages of boneless, skinless chicken in the bottom of your Dutch Oven. Cover with one Bell Pepper (chopped) and 3 medium onions (chopped). Cover this with 3 cans Cream of Mushroom Soup. Season to taste with salt and pepper. Again you can spice up with this dish with red pepper, white pepper, or cayenne pepper! Cover the pot and cook slowly for about an hour and a half. This dish is good on brown rice and served with a salad and garlic bread. Enjoy!
Easy Dump Cake
Cover the bottom of a Dutch Oven with one can (20 oz) of crushed pineapple, undrained. Sprinkle grated coconut over the pineapple. Cover the coconut and pineapple with 1 package of yellow cake mix, directly from the box. Slice 2 sticks of butter lengthwise into 3 strips each. Place strips of butter on top of other ingredients and cook with moderate heat (top and bottom) for about an hour. Test for complete cooking by inserting a toothpick. If it comes out clean, your cake is done! Serve with whipped cream and enjoy!
Mix 2 cups of rice (Cook your rice ahead of time!) And 1 cup white raisins and set aside. Mix 5 eggs, beaten slightly along with 1 cup sugar, 1 cup brown sugar, 1 teaspoon nutmeg, 1/4 teaspoon salt, 3 teaspoons vanilla, and 6 cups milk. Melt 1/4 stick butter in Dutch Oven and then add the rice and raisin mixture, spreading evenly. Pour the egg mixture over this, do not stir. On top of this mixture, put pats of butter from the other 1/4 stick of butter. Cover and bake at moderate temperature for about 30 minutes. When done, pudding should be firm and brown on top. Note: Check mixture about every 10 minutes during cooking. If rice starts to dry out, reduce heat on bottom. Near the end of the cooking time, reduce heat on bottom to prevent burning and add heat to top to brown. Allow 20 to 30 minutes to cool before serving.
Generously butter your Dutch Oven, including the lid. Dump 2 to 3 cans of Cherrie pie filling into the oven along with 2 to 3 jars of cherries and mix well. Dump half of a Chocolate cake mix into the oven and mix well. Sprinkle the remaining cake mix on top of this mixture. DO NOT STIR! Cut a stick of butter into thin pats and distribute evenly on top of this. DO NOT STIR! Sprinkle with cinnamon if desired. Cover and bake for about 30 minutes and check every 10 minutes or so to make sure it is not burning. Do not stir while it is baking. This recipe will amaze you in that all calories and fat content are removed during the baking process!!!!
Buffalo Chip Cake
Line your Dutch Oven with aluminum foil. Prepare 1 box of Devil’s Food cake as directed on the box. Pour half the batter into the Dutch Oven and bake. You want it to firm up. In a separate pan over low heat, melt 1 package of Kraft caramels and 3/4 cup of butter and stir in ½ cup of evaporated milk. Stir constantly until the caramels are melted. Pour this mixture over the cake in the oven. Now sprinkle this with 1 (6 oz) bag of chocolate morsels and 2 cups chopped pecans. Pour the remaining half of the cake mixture on top of this. Continue to bake until the top part of the cake is done. Test until toothpick comes out clean. You may want to put more coals on top than bottom. Center of cake will be very soft until cool. Let cool completely before cutting or serve with a spoon in bowls. Caramel will get harder if you let the cake cool completely.
Fresh Banana Cake
Preheat your Dutch Oven. Cream 1/4 lb butter and slowly add 1.5 cups sugar and beat until light. Add 1 cup mashed banana, 2 eggs and 1 teaspoon vanilla and beat well. Mix 2 cups cake flour, 1 teaspoon baking soda, and ½ teaspoon salt and add to the first mixture and blend. Add ½ cup sour cream and beat. Cook for about 30 minutes.