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.
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.
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.
1 chicken, cut up
1 1/2qt water
1/2 lb beef suet
1/4 cups celery
finely chopped 8 fresh tomatoes chopped
2 tsp sugar
5 lbs pork steak, cut into 1/2"cubes
4 lbs flank steak, cut into 1/2in cubes
3 onions, cut into 1/2in pieces
3 green peppers, cut into 1/2in pieces
1 lb shredded Monterey jack cheese
2 can green chilies, sliced
1/2 cups jalapenos, sliced
1 tsp oregano
1 tbs cumin
1 tsp pepper
4 tsp salt
5 tbs chili powder
1 tsp cilantro
1 tsp thyme
1 tsp coriander
1 tbs red pepper
1 cup non-alcohol beer
2 cloves garlic, minced
2 tsp lime juice
Put water in Dutch oven, add chicken and simmer 2 hours. Remove chicken and reserve broth. In a medium pot, combine celery, tomatoes, and sugar, simmer 1 1/2 hours. Mix all spices with n/a beer until all lumps are dissolved. Add tomato mixture, chilies, jalapenos, spice mixture, And garlic to broth. Melt suet in small pot. Pour 1/3 of drippings in Each large skillet and brown pork in two batches. Add to broth mixture. Pour rest of drippings in skillet and brown steak in two batches. Add beef and drippings to broth mixture. Peel skin from two thighs and one breast of chicken. Cube meat and add to broth mixture. Simmer mixture and cook slowly 1 hour. Add onions and green peppers. simmer 2-3 hours longer. Stir occasionally. Add water as necessary. About 5 minutes *before serving, add cheese and lime juice.
Dry beans:
1/4 lb kidney
1/4 lb white
1/4 lb pink
1/4 lb black
1/4 lb red
1/4 lb pinto
1/4 lb cranberry
1/4 lb navy
1 lb bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cups coriander
1/4 cups cinnamon
1/4 cups paprika
1/4 cups cayenne pepper
1/2 cups dried red peppers
1 can non-alcoholic beer
5 lb ground beef
1 gal.can Italian plum tomatoes, w/juice
salt to taste
THIS RECIPE WILL FEED A WHOLE TROOP.
In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 minutes. Add all spices and cook another 5 minutes. Add tomatoes and juice and the n/a beer. Simmer 1/2 hour. Divide meat into three batches and brown in large skillet. Drain and add to tomato mixture. When the beans are fully cooked, drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.