We had a wonderful evening learning new ways to cook food without electricity! A special thanks to Ronnalynn Dean, Vaughn & Kay Anderson, and Jerry & Aimee Shuldberg.
Here's a couple recipes for your Dutch Oven Cooking:
Dutch Oven Potatoes - by Vaughn & Kay Anderson
12 inch dutch oven
7-8 potatoes pealed and sliced, enough to fill your oven with in inch from the top
1 onion
1/2 pound bacon (can be pepper or smoke)
1 can diced chilies or a diced jalapeno
2 cans cream of mushroom soup
1 cup shredded cheese (enough to cover the top at the very end)
Black pepper, Creole seasoning and Cumin to taste
Salsa - optional
Instructions: Brown bacon - set aside. Leave a little oil to saute onions and peppers till soft. Add soup, seasonings and bacon together. It will be easier to mix everything before the potatoes are added. Then add potatoes - mix until coated with soup mixture. Cook until tender. (About 45 min - 1 hour.) Stir occasionally so the bottom won't burn. Sprinkle cheese on top. Serve when chesse is melted. Can also be served with salsa.
Dutch Oven Orange Rolls - by Jerry and Aimee Shuldberg
Ingredients:
2 tubes buttermilk refrigerator biscuits
1 square margarine
1 orange
2 cups powdered sugar
Directions:
Melt butter in homemade aluminum bowl placed on top of hot dutch oven lid. Dip both sides of biscuits in margarine, fold in half and pinch at top. Place biscuits side by side in pan. Bake in 10" dutch oven with 8-10 coals on bottom and 12-16 coals on top, for about 25 minutes. Cut zest from orange. Put in Ziploc bag with powdered sugar, then squeeze juice from orange into the Ziploc bag. Close bag and mix by squeezing bag until consistency of thin frosting. Pour icing over rolls. Return to oven 1-2 minutes.
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