1 pkg cheddar cheese sauce
1 cup milk
1/4 cups mayo
2 tbs mustard
1/2 lb deli turkey, diced
1/2 lb deli ham, diced
1/4 cups chopped walnuts
1 green pepper, diced
8 deli rolls, split
Sliced tomato
sliced onion
Prepare cheese sauce as package directions with milk. Stir in rest of ingredients. Let cool and chill in cooler. Spread on rolls when chilled with tomato and onion slices.
Ingredients:
Celery
Raisins
Peanut Butter
Wash celery; spread peanut butter in celery groove; cover with raisin “ants.”
1 lb bacon, cut in pieces
3 lb chuck roast, cubed
1 1/2 lb ground chuck
2 lb pork roast, cubed
4 cloves garlic, minced
3 large onions, chopped
1 can green chilies, chopped
2 tsp dry chopped habeneros
2 tsp dry red peppers
2 tbs chili powder
1 1/2 tbs paprika
4 tbs cumin
1 tbs black pepper
1 tbs Tabasco sauce
2 tbs Worcestershire sauce
1 can beef broth
1 can rotel tomatoes
2 large cans hot chili beans with gravy
THIS RECIPE WILL FEED A WHOLE TROOP
. Fry bacon in #14 Dutch oven until just crisp. Remove and reserve bacon. Pour off most of drippings into a large skillet. Leave a small amount in Dutch oven. Brown meat and garlic in skillet in batches. While meat is browning, sauté onions in Dutch oven. Add meat as browned and stir well. Add bacon, green chilies and dried peppers, spices, sauces, stock, and rotel tomatoes. Simmer for 2 hours. Add hot chili beans and simmer another 15 minutes. Serve.
Bagels,
sliced cream cheese, softened
Assorted toppings, such as baby carrots, cherry tomato halves, sliced bell peppers, poppy seeds,
cucumbers, minced chives, and crunchy Chinese noodles
Spread the cream cheese on the cut bagels. Set out bowls of vegetables and crunchy noodles and
let the kids turn the bagels into animals.
2 large baking potatoes
2 large sweet potatoes
1/2 cups melted margarine
2 tbs Mrs. Dash no-salt seasoning Tabasco to taste
Line Dutch oven with foil and pre heat. Cut unpeeled potatoes into 1/4 inch thick slices. Mix potato slices, margarine, and seasoning in large pot until each potato slice is coated with mixture. Add Tabasco to margarine mixture, if desired. Spread potato slices in layers in .Dutch oven. Bake about 20 minutes. Serve warm. Variation -- after layering potatoes, top with shredded cheddar, mozzarella, co-jack, or swiss cheese, or a mixture of all of them.
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 tablespoons shortening
- 1/2 lb ground beef
- 2 cups water
- 2 cans tomato soup
- 2 teaspoons chili powder
- 1/2 lb uncooked spaghetti
- 1 cup sharp cheese (grated)
Cook onion and garlic in shortening in Dutch Oven. Add beef and cook, stirring occasionally, to keep meat particles separated. Drain excess grease off. Mix in the soup, water, and chili powder and cook a few minutes longer. Break spaghetti into inch pieces and stir into sauce until all covered. Bake for about 1 hour, but stir approximately every 15 minutes. Then add cheese to the top. Bake another 15 minutes.
3 lb top round roast
2 tbs olive oil
2 onions, chopped
2 tbs cider vinegar
1 tbs brown sugar
1 tsp celery seeds
1 cup ketchup
1 tbs Worcestershire sauce
1/2 cups hot water
1 tsp dry mustard
1 tsp salt
1 tsp red pepper
Roast meat in Dutch oven for 2 hours. Remove meat, but keep drippings in oven. Sauté onion in drippings and olive oil until clear. Add rest of Ingredients and simmer. Shred roast and add to sauce. Mix well. 7Cover and cook, covered 1/2 hour. Serve spooned into buns.
- 6 Pork chops (You can also use chicken)
- 1 tablespoon cooking oil
- Salt and pepper to taste
- 3/4 cup catsup
- 1 8 oz cola drink
Brown meat with cooking oil in Dutch Oven. Mix catsup and cola with salt and pepper and pour into the oven over meat. Bake until done. (Should be gooey)
1 cup red wine vinegar and oil dressing
4 tbs mustard
3 tsp cayenne pepper sauce
2 tsp Italian seasoning
2 tsp garlic powder
2 12in loaf Italian bread, cut in 1/2 lengthwise
4 cups lettuce, shredded
4 lb assorted cold cuts and cheeses
4 sliced tomatoes
2 beef soup bones
1 1/2 lb stew beef, 1in cubed
1 tsp pepper
4 carrots, chopped
1 hot red pepper, chopped
1 can whole kernel corn
7 cups water
1 1/2 tsp salt
4 potatoes, cubed
2 can tomato sauce
1/2 head cabbage, chopped
1 can peas
Drain corn and peas reserving liquid. Add liquid, water, and bones in Dutch oven and bring to boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas. Cover and simmer 40 minutes. Add corn and peas. -Simmer uncovered 30 minutes. Serve.
2 lb potatoes, un-peeled, chunked
6 beef bouillon cubes
6c water
1 clove garlic, minced
1 tbs onion powder
Heat water to boiling and add cubes. Stir well until dissolved. Add rest of ingredients and simmer 45 minutes.