=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 07-01-08 (12 19) Number: 412 From: LANCE HALLE #1 @6211*2 Refer#: NONE To: ALL Recvd: YES Subj: Dutch Oven cookbook (part Conf: (37) Home Cooki --------------------------------------------------------------------------- Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 24 Green Chili 2 lb lean pork 2 stalks of celery, chopped 1/2" 2 med tomatoes, chopped 1/2 c Ortega Green Chilis 6 cloves garlic, minced 3 tbs jalapino pepper sauce Brown pork in a dab of oil. Add remaining ingredients and mix well. Add 1-2 cups water. Cover and simmer 45min to 1 hour. If it is too thin, remove cover and continue to simmer until thickened. Texas Pork Roast 1 small leg of pork 2 tbs lemon juice 1 tsp salt dash of tobasco sauce pepper to taste 1 c melted cinnamon-flavored 1/8 tsp allspice or plain apple jelly 1 tsp chili powder 1 tbs worcestershire sauce 1-1/4 c chili sauce Place pork in oven and sprinkle with mixture of salt, pepper, allspice and chili powder. Combine remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently with well seasoned drippings in the pan. Serves 14-16. Ham & Chicken la King 1-1/2 c baked ham, 1/2" cubes 3 tbs flour 1/2 c cooked chicken, 1/2" cubes 1 c hot chicken stock 1 c sliced mushrooms or liquid from mushrooms 1 c light sour cream salt 1 lg green pepper, chopped ground pepper 3 tbs butter 1 lg pimiento cut in small squares Saut mushrooms and green pepper in butter; remove to a hot platter. Add flour to the oven and blend well. Gradually stir in hot stock, cream, salt and pepper. Place over low heat and simmer for about 10 min. Keep hot. Combine chicken, ham, mushroom mixture and pipiento, and add to the sauce. Heat thoroughly. Serves 8 to 10. Red-Hots with Kidney Beans 1 lb frankurters 1 tbs lemon juice 2 slices bacon, chopped 1 tbs worcestershire sauce 1/4 c chopped onion 1 tbs brown sugar 1 (8oz) can tomato sauce 1 tsp salt 1 can kidney beans 1/2 tsp shili powder 1/4 c catsup 1/8 tsp garlic salt Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. Saut onions in bacon fat until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened, stirring constantly. Add kidney beans and bean liquid. Blend together liquid and dry seasonings seperately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 min. Cut frankfurters into 1" pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits. Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 25 Seafood Main Dishes Lobster Chouder 1 lg onion, chopped 1 tomato, seeded, peeled & chopped 3 green leeks,slivered 2 med carots, peeled, diced 2 c clam juce 4 tbs flour 5 tbs butter 1 c oysters 1 c shreaded lobster 3 c lobster shells & tails, broken up Saut onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove most of vegetables and set aside. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of liquid while stirring constantly. Bring to a boil stirring occasionally. Add vegetables, lobster meat and oysters. Simmer 5 to 10 min. Variation: use clams instead of oysters, add celery or bell pepper. Shrimp Etoufee (Pronounced A-TO-FAY) 3/4 lb butter 5 c diced onion (or equil volume to meat) 1 c parsley, chopped 3 tbs salt 1 tbs Louisianna Hot Sauce 2 tbs lemon juice 4 lb peeled shrimp 2 tbs Worcetershire Sauce