BAKED CORN 1 can whole-kernel corn 1 can cream-style corn 8 oz sour cream 1 cup butter 2 eggs 1 box corn muffin mix 1 cup cheddar cheese, shredded Preheat oven. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter, eggs and muffin mix. Mix well and pour into Dutch oven. Bake on medium hook over low fire for 35 to 45 minutes until done. Should be firm to the touch. Top with cheddar cheese and let it melt. Serves 8 Kitchen directions: Bake 45 minutes at 350 Per serving (excluding unknown items): 270 Calories; 28g Fat (91% calories from fat); 5g Protein; 1g Carbohydrate; 114mg Cholesterol; 280mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 5 Fat
BEAN & CORNBREAD CASSEROLE 1 onion, chopped 1 green pepper, chopped 2 garlic cloves, minced 1 can red kidney beans 1 can pinto beans 1 can diced tomato 1 can tomato sauce 1 tsp chili powder 1 tsp black pepper 1 tsp prepared mustard 1 tsp hot sauce 1 cup self-rising cornmeal 1-1/4 cup milk 1 can cream-style corn 1 lg egg 3 tbs vegetable oil 3 tbs butter Pour oil into 14 Dutch oven and heat; sauté onion, bell pepper and garlic until tender. Add undrained kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce and seasonings. Cover and cook for 30 minutes. In mixing bowl, combine cornmeal, corn, milk, egg and butter. Spoon evenly over cooked bean mixture. Cover and cook over medium heat on medium hook for 35 minutes. Add top coals and continue to bake for approx. 25 minutes until cornbread is done. Makes 10 to 12 servings. Kitchen directions: bake about 1 hour at 350 Per serving (excluding unknown items): 351 Calories; 13g Fat (31% calories from fat); 15g Protein; 48g Carbohydrate; 43mg Cholesterol; 479mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat
BEEF & PORK LASAGNA 1 lb ground round 1 lb ground pork 1 lg onion, chopped 2 garlic cloves, minced 2 jars pasta sauce 1/2 cup dry red wine 1 tsp basil 1 tsp oregano 2 eggs 15 oz Ricotta cheese 1/2 cup Parmesan cheese, grated 1/4 cup parsley, chopped 1 lb Mozzarella cheese, shredded 1 pkg lasagna noodles salt and pepper, to taste Cook ground round, pork, onion, and garlic in skillet until done. Drain excess fat. Stir in prepared pasta sauce, add wine, basil and oregano. In large bowl combine Ricotta cheese, Parmesan cheese, eggs, parsley, salt and black pepper. Cover bottom of Dutch oven with thin layer of sauce. Arrange uncooked lasagna noodles in bottom. Spoon some of the Ricotta filling over noodles. Cover with a layer of Mozzarella cheese, then another layer of sauce. Keep layering in this fashion until all ingredients are used. Top with remaining sauce, cover and bake for 30 minutes over a low fire. Remove lid and sprinkle with grated mozzarella cheese and Parmesan mixture - replace lid and allow cheese to melt. Serves 10 Kitchen Directions: Bake at 350 for approximately 1 hour. Per serving (excluding unknown items): 449 Calories; 31g Fat (63% calories from fat); 31g Protein; 9g Carbohydrate; 145mg Cholesterol; 325mg Sodium Food Exchanges: 1/2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat
BROCCOLI/CAULIFLOWER/CARROT CASSEROLE 2 tbs butter 2 tbs flour 1 cup milk 3 ozs cream cheese, softened 1/4 cup bleu cheese, crumbled 2 cups fresh broccoli 2 cups fresh cauliflower florets 1 cup carrots 1/3 cup fresh seasoned bread crumbs Steam broccoli, cauliflower and carrots until tender - but don't overcook. Drain and put into 12 Dutch oven. Melt butter in a skillet. Stir in flour and cook 1 minute. Add milk and continue cooking, stirring, until thickened. Add cheeses and cook until cheese melts and mixture is smooth. Stir cheese mixture into vegetables. Sprinkle with bread crumbs and bake 30 minutes on medium hook. Serves 8 to 10 Kitchen Directions: Bake at 350 for 30 minutes. Per serving (excluding unknown items): 133 Calories; 9g Fat (61% calories from fat); 4g Protein; 9g Carbohydrate; 27mg Cholesterol; 184mg Sodium
CAMPFIRE SOUFFLÉ 4 tbs unsalted butter 2 tbs all-purpose flour 2 cups skim milk, at room temperature 8 oz sharp cheddar cheese, grated 1/2 tsp dry mustard 1 tsp Worcestershire sauce 1/2 tsp crushed red pepper flakes 2 eggs, beaten 1 cup Italian sausage, cooked 6 slices sourdough bread, cubed Preheat a 10 Dutch oven for 10 minutes. Butter the bottom and sides of an oven-proof dish, add the bread cubes and cover with sausage. Heat butter in a skillet until it bubbles. Add flour and stir into a paste. Cook, stirring often, for about 3 minutes. Add the milk, stirring constantly until it becomes a smooth, creamy sauce. Add 6 oz. of the cheese, stirring to blend. Add the Worcestershire sauce and pepper, and more milk if it is too thick. Pour a little of the cheese sauce into the beaten eggs and stir to blend. Then pour the mixture back into the cheese sauce and blend. Pour over bread cubes. Sprinkle the remaining cheese over the top and bake for 20 minutes. Add top coals and continue baking until the top is golden brown. Serves 5 Per serving (excluding unknown items: 426 Calories; 28g Fat (59% calories from fat); 20g Protein; 23g Carbohydrate; 162mg Cholesterol; 530mg Sodium
CHEESY BERLIN POTATOES 8 pcs bacon 2 med onions, thinly sliced 2 pkgs frozen chopped spinach 2 pkgs scalloped potato mix 1 qt milk 4 tsp caraway seed 2 cups mozzarella cheese, shredded Cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. In same skillet cook onion in drippings until tender. Add spinach; heat through. In Dutch oven, combine potatoes and dry sauce mix from package. Stir in the boiling water and milk as directed on package, omitting the butter. Stir in bacon, spinach-onion mixture and caraway. Bake until potatoes are tender about 35 minutes over a low fire on medium hook, or in the kitchen oven at 350. Sprinkle with cheese; bake for 2 to 3 minutes more until melted. Let stand about 5 minutes before serving. Serves 10 to 12 This recipe may be halved for fewer servings. Per serving (excluding unknown items): 247 Calories; 13g Fat (46% calories from fat); 14mg Protein; 20g Carbohydrate; 41mg Cholesterol; 305mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat
CHEESY SQUASH CASSEROLE 3 lbs yellow summer squash 1 can cream of chicken soup 1 cup carrots 1 onion, chopped 1-1/2 cups sour cream 1/4 cup all-purpose flour 1 cup cheddar, shredded 1 pkg seasoned stuffing mix 3/4 cup butter, melted Combine thinly sliced squash, soup, shredded carrots and onion. Mix sour cream, cheddar cheese and flour; stir into squash. Toss stuffing crumbs with butter and place half in bottom of greased Dutch oven. Add squash mixture and top with remaining stuffing crumbs. Cover and bake for 1 hour. Serves 10 Per serving (excluding unknown items): 273 Calories; 25g Fat (82% calories from fat); 5g Protein; 7g Carbohydrate; 65mg Cholesterol; 331mg Sodium Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 5 Fat
EASY CHICKEN POT PIE 4 bone-in chicken breasts 1 8-oz pkg frozen peas and carrots 3 potatoes, peeled and cubed 1 tbs dried parsley 1 can large flaky-style biscuits Sauce 1/2 stick butter 1/3 cup flour 1 pint chicken broth 1 can Cream of Chicken Soup 1 cup milk Melt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk. Boil chicken, de-bone and cube. Mix chicken, parsley and vegetables with sauce mixture and fill individual, ovensafe baking dishes. Top with one flaky-style biscuit. Place dishes inside 14 Dutch oven. Or, spread filling in the bottom of a 12 Dutch oven, and cover with the biscuits for a one-pot meal. Bake at medium heat for 20 minutes, remove from fire and add top coals. Continue baking until top is golden brown. Makes 4 to 6 servings depending upon the size of dishes used. Kitchen Directions: Bake at 375 for 30-45 minutes.
ESCALLOPED CORN 4 tbs butter 1 cup onion, chopped 6 tbs all-purpose flour 2 cups milk 4 cups fresh corn, off the cob 1 tsp salt 1 tsp thyme 1 tsp black pepper 1 tsp nutmeg 1 cup cheddar cheese, shredded 4 tbs Parmesan cheese Sauce: Heat butter, add onion and cook over medium fire in skillet until tender. Add flour, cook for 1 minute stirring constantly. Stir in milk and heat to a boil. Boil 1 minute until thickened. Process half of corn in food processor, blender or hand-held potato masher (works just fine) until coarsely chopped. Combine milk mixture, processed (or mashed) and whole corn, 1 cup of cheddar cheese, salt, thyme, pepper and nutmeg. Place in shallow baking dish on a baker's rack or meat trivet. Cover and cook over low fire until mixture is bubbly around the edge - about 1 hour. Of course, if you don't have an oven-safe baking dish, this recipe can be baked directly inside the Dutch oven! Mix 1/2 cup of cheddar cheese with Parmesan cheese, spread around outer edges and allow to melt before serving. Serves 10 Kitchen Directions: Bake in 350 oven for 1 hour. Add cheese and melt. Per serving (excluding unknown items): 203 Calories; 11g Fat (48% calories from fat); 8g Protein; 20g Carbohydrate; 32mg Cholesterol; 401mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 2 Fat
GARLIC POTATO GRATIN 3 pounds red potatoes, pre-cooked and sliced 6 ounces Gouda cheese, shredded, divided 3 tablespoons butter 5 cloves garlic, minced 1-1/2 cups heavy cream 1 teaspoon salt 1/2 teaspoon black pepper In an oven-safe baking dish, layer 1/2 the sliced potatoes, 1/2 the cheese, and the remaining potatoes. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes. Combine cream, salt and pepper; pour evenly over potatoes, and sprinkle with remaining cheese. Place dish inside Dutch oven, cover and bake for 35 minutes over medium-high heat until bubbly. Serves 6 to 8
HASH BROWN CASSEROLE 2 lbs frozen hash browns 16 ozs sour cream 1 can cream of chicken soup 1 stick butter 1/2 cup green onions, chopped 2 cups sharp cheddar cheese, grated 1 can French fried onions Place potatoes in a large bowl and season with salt and pepper. Melt butter, combine with green onions, sour cream, soup and 1 cup of cheddar cheese. Mix together well and add hash browns. Pour into oiled Dutch oven; ring top with French fried onions and fill the center with cheese. Hang on medium hook over low fire and bake for 45 minutes, or until potatoes are completely warm and cheese melts. Serves 8 to 10 Oven directions: 350 for 45 minutes in 9 x 13 inch pan. Per serving (excluding unknown items): 179 Calories; 16g Fat (79% calories from fat); 6g Protein; 3g Carbohydrate; 40mg Cholesterol; 234mg Sodium Food Exchanges: 1/2 Lean Meat; 3 Fat
HASH BROWN-SPINACH CASSEROLE 1 26-oz bag frozen country style hash brown potatoes 2 cups Colby or mild Cheddar cheese, shredded 1 small onion, minced 1 can cream of chicken soup 1/2 cup beef broth 1 stick butter, melted 1 teaspoon salt 1 teaspoon black pepper 1/2 cup crumbled bacon (Hormel already cooked is fine) 1 large bag spinach, chopped large and steamed just until wilted 1/2 cup Monterey Jack cheese, shredded 1 large can Durkee French Fried Onions Mix melted butter with frozen potatoes until well blended and potatoes are coated. Add cheese, onions, salt and pepper and blend well. Mix soup and 1/2 cup beef broth, add to potatoes and blend well. Add 1/2 the potato mixture into Dutch oven. Cover with spinach and Jack cheese, then add remaining 1/2 of the potato mixture. Bake over medium heat for approximately 35 minutes until bubbly. Add Durkee Onions, cover with top coals, and continue baking until slightly brown (approximately 5 mins). Serves 6
LAYERED VEGGIE CHEESECAKE 3 cups dry bread crumbs 2/3 cup butter 3 8-oz pkg light cream cheese 3 eggs 1/2 cup all-purpose flour 1-1/2 cups sour cream 1/3 cup onion 1/2 tsp salt 1/2 tsp white pepper 1 cup carrot, sliced 1 cup green pepper, diced 1 cup red bell pepper, diced Combine bread crumbs and butter; press on bottom and sides of greased casserole dish. Beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and next four ingredients; beat until blended. Pour about 1/4 of sour cream mixture into pan; sprinkle with carrots. Top with 1/3 of remaining sour cream mixture; sprinkle with green peppers. Top with 1/2 of remaining sour cream mixture; sprinkle with red pepper. Top with remaining sour cream mixture. Bake for 30 minutes over fire, remove and add top coals. Dump coals after 30 minutes, once cheesecake has set. Allow cheesecake to sit, lid off, for 20 minutes. Can be served warm or cold. Serves 12 Kitchen Directions: Bake 1 hour at 350 until cheesecake sets.
LEMONY CHICKEN PUFF Pastry 3 tbs butter, divided 1 cup milk 6 eggs 1 cup all-purpose flour 1/2 tsp salt Filling 2 carrots 1 cup sugar snap peas 1/2 cup onions 1 tbs butter 1 lemon 1 can Cream of Chicken soup 2 cups cooked chicken 1 cup red bell pepper 1 tsp dried dill 1/2 cup cheddar cheese, shredded For Pastry: Measure 1 tablespoon butter into bottom of deep dish baking dish. Combine milk, eggs and remaining butter in bowl. Add flour and salt to egg mixture; whisk 1 minute or until smooth. Pour batter into dish, and place on rack in Dutch oven. Bake 20-30 minutes, move to higher hook (reduce heat), add top coals and bake 10-15 minutes until puffed and golden. Meanwhile, prepare chicken and veggie filling: Place carrots, snap peas, onion and butter in small pan and sauté until vegetables are crisp-tender; set aside. Juice lemon to measure 2 tablespoons juice. Combine lemon juice, soup, chicken, bell pepper and dill; mix well. Heat until hot, then add cheese and half of the vegetable mixture into the filling; mix gently. Remove popover from oven and let stand 3 minutes until puff begins to fall. If necessary, loosen from sides. Spoon filling into pastry; arrange remaining vegetable mixture around edges. Slice like pie to serve. May be served hot or cold. Serves 8 Per serving (excluding unknown items): 266 Calories; 11g Fat (38% calories from fat); 21g Protein; 20g Carbohydrate; 208mg Cholesterol; 412mg Sodium Food Exchanges: 1 Starch/Bread; 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat
MACARONI & CHEESE PUFF 1/2 cup elbow macaroni, uncooked 1-1/2 cups milk 2 cups cheddar cheese 1 cup soft bread crumbs 1/4 cup pimiento, diced 3 tbs butter, melted 1 tbs parsley, chopped 1 tbs onion, chopped fine 1/2 tsp salt 3 eggs, separated 1/4 tsp cream of tartar Cook macaroni according to package directions; drain and set aside. Scald milk until warmed, but do not boil. Combine milk and 1-1/2 cups cheese, stirring until cheese melts. Add macaroni, bread crumbs, pimiento, butter, parsley, onion and salt. Beat egg yolks and stir into mixture. Preheat 12 Dutch oven. Beat egg whites and cream of tartar until stiff but not dry; fold into macaroni mixture. Spoon into lightly buttered oven-safe baking dish. Place baking dish on rack or trivet in the Dutch oven, and bake over medium fire for about 50 minutes or until set. Sprinkle with remaining cheese, cover and add top coals for 5 minutes until cheese melts. Serves 6 Per serving (excluding unknown items): 234 Calories; 12g Fat (45% calories from fat); 9g Protein; 24g Carbohydrate; 131mg Cholesterol; 455mg Sodium. Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 Fat
MACARONI AU GRATIN 2-1/2 8-oz packages elbow macaroni 1/4 cup plus 1 tablespoon butter 1-1/4 lbs Cheddar cheese, shredded or cubed 5 cups milk 1/4 cup plus 1 tablespoon all-purpose flour 2 teaspoons salt 1 teaspoon ground white pepper 1 teaspoon ground mustard 1 teaspoon Worcestershire sauce paprika to taste 1 cup cooked bacon crumbles 2 cups fresh French bread cubes 3 tablespoons butter, melted 1/4 cup green onions with tops, sliced fine Cook macaroni and transfer to a large bowl. Melt butter in a large skillet over medium heat. Add milk and flour, stirring until it thickens. Stir in mustard, Worcestershire, salt and pepper, add cheese and stir until melted. Pour over macaroni and mix well. Turn into oven-safe baking dish and place inside a Dutch oven on a baker s rack or meat trivet. Combine butter, bacon, bread cubes and green onions. Sprinkle top with bacon-bread mixture; cover and bake for 30 minutes over medium heat. Remove oven cover and continue to bake for 15 minutes until bread crisps slightly. Serves 6 to 8 Oven Directions: Bake for 45 minutes on 350
MOUNTAIN MAN BREAKFAST 1 lb whole hog, mild pork sausage 1 bag shredded hash browns, frozen 12 eggs 1 onion, chopped 1 red bell pepper, diced 1 green bell pepper, diced 1 clove garlic, chopped 1 lb cheddar cheese, shredded Sauté sausage with garlic until done in a deep camp Dutch oven. Whisk eggs in mixing bowl. Add onions, red pepper and green pepper to sausage mixture and stir. Add hash brown potatoes to mixture, using enough to mix well but don't overload the Dutch oven - leave room for the eggs! Stir mixture slightly, then pour beaten eggs over the top allowing them to sink into the potatoes. Hang over medium hook and bake until eggs begin to set firm. Remove from fire and top with cheddar cheese, cover, add top coals and hang on higher hook to continue baking for approximately 30 minutes. Serves 12 to 14 Oven Directions: Use a cast iron 12 Dutch oven for best results. Bake at 350 until eggs set firm. Remove and top with cheese. Continue baking until cheese melts. Per serving (excluding unknown items): 234 Calories; 18g Fat (68% calories from fat); 16g Protein; 3g Carbohydrate; 255mg Cholesterol; 298mg Sodium Food Exchanges: 2 Lean Meat; 1/2 Vegetable; 2 Fat
OKRA-TOMATO BAKE 1/3 cup butter 1/2 cup green pepper, diced 1/2 cup onion, diced 2 tbs all-purpose flour 1 tsp sugar 2 cups fresh tomatoes, chopped 1-1/4 cup fresh okra, sliced 4 slices American cheese, cut into triangles 1/2 tsp basil, dried Preheat oven over medium fire. Melt butter in Dutch oven. Sauté green pepper and onion until soft. Stir in flour, sugar, 1 tsp salt and pepper. Add tomatoes, okra and basil; stir easy until mixed. Top with cheese slices. Bake for 20 minutes, or until bubbly. Remove from fire and add top coals; continue baking for 15 minutes. Kitchen Directions: Bake at 350 for 40 minutes until bubbly. Per serving (excluding unknown items): 414 Calories; 34g Fat (73% calories from fat); 18g Protein; 10g Carbohydrate; 99mg Cholesterol; 957mg Sodium Food Exchanges: 2 Lean Meat; 1 Vegetable; 4 1/2 Fat
ONION POTATO GRATIN 1-1/2 pounds Yukon Gold potatoes, pre-baked 3/4 pound onions, thinly sliced 1 cup (about 4 oz) Gruyere cheese, grated and packed 8 tablespoons (about 2 oz) Parmesan cheese, freshly grated and packed 2/3 cup whipping cream Layer potatoes, onions and three-quarters of the Gruyere and Parmesan cheeses in large oven-safe baking dish. Pour cream over top. Sprinkle with salt and pepper and remaining Gruyere and Parmesan cheese. Bake gratin inside Dutch oven on baker s rack until cream thickens, about 25 minutes on medium hook over medium-low fire. Remove lid and continue baking until top is golden. Serves 6 to 8 Oven Directions: Bake 30 minutes uncovered at 350 until lightly golden brown.
ORANGE RUM SWEET POTATOES 2 large sweet potatoes 1/4 cup butter 2 tablespoons rum 1/4 teaspoon salt 1/3 cup light brown sugar 1/4 cup chopped pecans Cut potatoes in thick slices and cook in water until just barely done. Remove, drain and layer in shallow oven-safe baking dish. Combine butter, rum, salt and brown sugar. Bring to a boil and simmer 5 minutes or until thick. Pour over sweet potatoes and sprinkle with additional brown sugar and chopped pecans. Bake 15-20 minutes over medium heat. Serves 6
SEAFOOD LASAGNA 4 oz light cream cheese, softened 2 cups ricotta cheese 1 egg 1 cup mozzarella cheese, grated 1/2 cup green onions (with tops), chopped 1 tsp dried basil 1/4 cup fresh parsley, chopped 1 pkg lasagna noodles 1 cup fresh Parmesan cheese, grated Seafood Sauce 6 tbs Wondra Flour 1/2 cup water 3 cups milk 1/2 cup dry white wine 1 lb shrimp, peeled and de-veined 1 lb lump crabmeat In a small bowl, blend flour with water. In a skillet, warm milk with seasonings. Stir in flour mixture. Bring to a boil, and whisk until thickened. You may have to add more flour to thicken as you cook the sauce. Should be the consistency of a regular white sauce or gravy. Adding the seafood will add liquid and thin somewhat for baking. Add wine and seafood to the thickened sauce and mix well. The heat of the sauce will begin to cook the shrimp and crabmeat even before baking begins. Cheese mixture: In a medium bowl, blend cream cheese, egg and ricotta cheese. Stir in mozzarella, onions, and parsley. Cover bottom of 12" Dutch Oven with one fourth of the Seafood Sauce. Place noodles side by side on top of sauce - no need to cook the noodles. Add one third of the cheese mixture and cover with another layer of Seafood Sauce. Repeat layers for a total of three. End with a layer of sauce and top with Parmesan cheese. Hang over medium heat and allow to slow bake do not bring the lasagna to a boil! Bake until bubbly, about 40 minutes. Remove from fire and let stand 15 minutes before serving. Serves 8 to 10 Oven Directions: Same, but bake in 350 oven for about 45 minutes. Lasagna is done when bubbly and cheese on top begins to slightly brown. Per serving (excluding unknown items): 561 Calories; 17g Fat (27% calories from fat); 39g Protein; 64g Carbohydrate; 177mg Cholesterol; 615mg Sodium. Food Exchanges: 4 Starch/Bread; 3-1/2 Lean Meat; 2 Fat
SEAFOOD QUICHE 2 10-in unbaked pie crusts 1 bell pepper, diced 1 med onion, diced 4 tbs butter 2 cans lump crab meat or 2 cups fresh 1 lb shrimp, diced large 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 8 eggs 4 cups heavy whipping cream Sauce 2 cups Gruyere cheese 1 cup milk 2 tbs lour 1 tbs butter cayenne pepper, to taste Sauté onion and pepper in butter. Layer pie crust with shrimp, crab meat, pepper, onion and cheeses. Blend eggs and whipping cream. Pour over mixture in crust. Set pie pan in Dutch oven on baker's rack or meat trivet. Center and level over fire. Bake for about 45 minutes until golden and set in the middle. Use top coals at very end only to finish off cooking, if necessary. Let stand for 5 minutes before serving. Gruyere Cheese Sauce: Melt butter, add a little flour. Add milk and cheese. Stir until cheese is melted. Serve hot over quiche. Per serving (excluding unknown items): 523 Calories; 47g Fat (81% calories from fat); 19g Protein; 6g Carbohydrate; 306mg Cholesterol; 351mg Sodium Food Exchanges: 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 8 1/2 Fat
SMASHED POTATO GRATIN 6 large red potatoes 4 cloves garlic, halved 3/4 cup buttermilk 4 tbs butter 3/4 cup Parmesan cheese, grated 1 tsp salt 1 tsp white pepper 1/2 cup green onions, chopped Bread Topping 1/4 loaf French bread 1 tsp paprika 1 tbs Ms. Dash Seasoning 1 stick butter 1/4 cup green onions, sliced 1/4 cup mushrooms, sliced Boil unpeeled, cubed potatoes in water with garlic until tender. Drain well. Add buttermilk, butter, 1/2 cup of the cheese, salt, and pepper. Hand-whip and smash potatoes until mixed - don't worry about the lumps. Fold in onions. Place mixture in oven-safe baking dish. Topping: Tear French bread into small pieces. Mix in paprika, Ms. Dash, melted butter, green onions, mushrooms and remaining parmesan cheese. Cover mashed potatoes with bread topping. Place baking dish in Dutch oven and bake until potatoes are heated through, 30 to 35 minutes. For a crispier, golden top, use top coals for a few minutes in final stage of baking. Serves 6 to 8 Per serving (excluding unknown items): 254 Calories; 12g Fat (42% calories from fat); 7g Protein; 31g Carbohydrate; 32mg Cholesterol; 358mg Sodium. Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 Fat
SOUTHERN VENISON TORTE 1 lb lean ground venison, crumbled 1 cup onion, chopped 1 pkg taco seasoning mix 1 pkg frozen chopped spinach, thawed and drained 1 cup cottage cheese, drained 2-1/2 cups self-rising cornmeal 1 lg egg, beaten with 1 tsp water 3/4 cup milk Lightly grease bottom and sides of Dutch oven or line with foil. Combine ground venison and onions in skillet, cook until meat is no longer pink. Drain and stir in seasoning mix. Cook for 2 minutes, remove from heat and set aside. In small mixing bowl, combine spinach and cottage cheese. Set aside. Prepare cornbread by mixing cornmeal, egg and milk. Add milk until consistency is right for spreading - not pouring. Spread 1/2 of cornbread over bottom and slightly up sides of pan. Spoon meat mixture evenly into pan on top of cornbread mixture. Top evenly with spinach mixture. Add some water or milk to remaining cornbread and pour over spinach mixture. Bake for 20 minutes over medium fire on medium hook. Add top coals, raise to higher hook, and continue to bake for 20-25 minutes until cornbread is deep golden brown. Let stand for 5 minutes before removing from oven. If oven is foillined, simply lift and set on platter. Serve hot, in wedges with plenty of butter. Serves 8 Kitchen Directions: Bake for 55 minutes at 350 until deep golden brown. Per serving (excluding unknown items): 210 Calories; 3g Fat (14% calories from fat); 11g Protein; 35g Carbohydrate; 32mg Cholesterol; 943mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat
SPINACH, ARTICHOKE & MUSHROOM CASSEROLE 1 lb fresh mushrooms, sliced 8 tbs butter, divided 2 tbs all-purpose flour 1 cup milk, heated 2 pkgs frozen spinach, chopped OR fresh spinach (large bag) 1 can artichoke hearts, chopped Topping 1/2 cup sour cream 1/2 cup mayonnaise 2 tbs lemon juice nutmeg Sauté mushrooms in 6 tablespoons of butter. Remove mushrooms. Add remaining butter to skillet. Melt and add flour. Cook until bubbly. Add milk and stir until mixture is smooth. Add salt, pepper, spinach and mushrooms. Cook over a medium heat 10 minutes. Cover bottom of baking dish with artichoke hearts. Pour spinach mixture over artichoke hearts. Mix sour cream, mayonnaise and lemon juice; spread over top of spinach mixture. Sprinkle with nutmeg. Place casserole dish in Dutch oven on baker's rack, cover and bake for 30 minutes. Serves 8 to 10 Kitchen directions: Bake at 350 for 30 minutes. Per serving (excluding unknown items): 303 Calories; 28g Fat (77% calories from fat); 7g Protein; 12g Carbohydrate; 46mg Cholesterol; 313mg Sodium Food Exchanges: 2 Vegetable; 4 Fat
SPINACH & RICE CASSEROLE 3 large eggs 2/3 cup milk 2 tbs butter, melted 1/2 cup onion, finely chopped 2 tbs fresh parsley, chopped 1 tsp dried thyme 1 dash nutmeg 1/4 tsp Worcestershire sauce 3 cups white or brown rice, cooked 3 cups cheddar cheese, grated 1 pkg frozen spinach, drained In large bowl using whisk, beat eggs until blended. Add milk, butter, onion, parsley, thyme, nutmeg and Worcestershire sauce. Mix well. Fold in rice, 2 cups of cheese, and spinach. Turn the mixture into an oven-safe baking dish sprayed with oil. Bake until bubbly - about 45 minutes - then remove from fire. Sprinkle remaining 1 cup cheese over top, add top coals and continue baking until cheese is melted. Kitchen directions: Bake at 350 for 45 minutes, add cheese and continue baking until melted.
SUMMER RICE CASSEROLE 2 cups rice 1 onion, diced 1 small green pepper, diced 1 small red pepper, diced 1 lb pork sausage links 1 qt tomato juice 1 cup fresh pineapple, cubed 1/2 lb cheddar cheese, grated 1 tsp garlic seasoning blend 1/4 tsp black pepper 3 Tbs butter Salt, to taste In 12 Dutch oven, melt butter over low heat. Add onion, green pepper, and sausage. Sauté for 2-3 minutes. Add black pepper, salt, and garlic seasoning. Remove from heat. Add tomato juice and cheese. Stir until cheese is complete melted, and add rice to sauce. Cover and cook over medium-low heat until rice is done. Do not boil the dish. Allow it to simmer until liquid is slowly absorbed. Serves 6 to 8
SWEET POTATO RECIPES 4 med sweet potatoes, peeled 1-1/2 cup sugar 1 stick butter 1 lg egg 1/2 cup milk 1 tbs vanilla 1/2 tsp cinnamon and nutmeg 1/2 cup pecans, chopped fine (pie only) 1 unbaked pie crust Casserole Topping 1/2 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped pecans Boil sweet potatoes until tender. Mash well and add all ingredients. Mix well, but do not beat. For Casserole: Pour into oven-safe casserole dish that fits into 14 Dutch oven. Mix topping ingredients and spread over top. Bake for one hour on medium heat. For Pie: Pour into unbaked pie crust, place on baker s rack or trivet inside a 12 Dutch oven. Bake for one hour over medium heat. Kitchen Directions: Bake at 375 for one hour - pie or casserole.
THREE POTATOES IN A POT 2 russet potatoes, sliced 1/4 inch thick 2 sweet potatoes, peeled and sliced 1/4 inch thick 2 red skin potatoes, sliced 1/4 inch thick 2 medium onions, chopped large 1/3 cup grated Parmesan cheese 1 cup shredded sharp cheddar cheese, divided 1 cup shredded mozzarella cheese, divided 1 pound sliced bacon, cooked crisp and crumbled 1/4 cup butter, cubed 1 Tbs minced fresh or dried chives 2 tsp seasoned salt 1/2 tsp pepper non-stick cooking spray Spray the DO or line with Release foil. Layer potatoes and onions using 3/4 cup each cheddar and mozzarella; sprinkle Parmesan over each potato and onion layer. Top with bacon, butter, chives, seasoned salt and pepper. Cover and bake over medium heat for 35 to 40 minutes or until potatoes are tender. Sprinkle with remaining 1/4 cup of cheeses. Serves 6 to 8
TIPSY SWEET TATERS 4 large sweet potatoes 1/4 cup butter 3/4 cup brown sugar 1/4 cup Jack Daniel's Tennessee Whiskey 1/2 cup chopped pecans, lightly toasted Place sweet potatoes in 10 Dutch oven and cover completely with water. Bring to a boil, cover and cook until tender, about 35 minutes. Drain and cool enough to handle. Peel off the skins. In a mixing bowl, mash the potatoes with the butter. Stir in sugar, salt and whiskey. In a buttered 2-quart oven-safe baking dish, spread half of the potatoes and sprinkle with half of the pecans. Repeat the layers. Place dish in a 14 deep Dutch oven, hang over low fire and bake for 30 minutes. Serves 6 to 8 Courtesy www.jackdaniels.com, Lynchburg, TN Kitchen Directions: Bake at 325 F until hot, about 30 minutes. Light brown sugar may be substituted for white sugar for a more caramel flavor.
WALNUT BROCCOLI CASSEROLE 2 packages frozen chopped, or 3 stalks fresh broccoli 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 tsp chicken-flavored base 2 cups milk 1-2/3 cups water 3 tbs butter or margarine 1 6-oz package herb-seasoned stuffing mix 1/2 cup chopped celery 1/2 cup chopped red onion 1/3 cup chopped walnuts 1 cup shredded cheddar cheese Arrange chopped broccoli in a lightly greased baking dish and set aside. Melt 1/4 cup butter in a skillet over low heat; add flour and chicken base, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Pour mixture evenly over broccoli. Combine water and 3 Tbs butter in a small pan; cook over low heat until butter melts. Stir in stuffing mix and chopped celery, onions and walnuts. Spoon mixture on top of sauce and top with cheddar cheese. Bake for 30 minutes, using top coals at end to melt cheese. Serves 4 to 6
Nutritional information is provided for some recipes. All information is intended for general knowledge only and is not a substitute for medical advice. The calculations should not be considered absolutely correct, nor relied upon for any serious condition related to diet. Publisher