TERIYAKI BARBECUE CHICKEN by Bill Ryan 14” 350 degrees 30 minutes
1 bottle (18 ounces) barbecue sauce 1 bottle (18 ounces) teriyaki sauce
6-8 boneless, skinless chicken breasts 1 can (12 ounces) lemon-lime soda
Pour sauces into Dutch oven and add chicken. Pour soda over top. Bake 30 minutes at 350 degrees using 12
coals on the bottom and 16 on top. Chicken is done when internal temperature is 170 degrees, or when pierced
with a fork, the juices run clear.
SHEPHERD’S PIE by Bill Ryan 12” 350 degrees
2 pounds ground beef 1 medium onion chopped
2 cups string beans, peas, or corn (or any combination) 2 cups cream of mushroom soup, condensed
10 potatoes cooked and mashed (4 to 5 cups instant) 1 cup grated cheddar cheese
Cook beef and onion in Dutch oven using 12-14 coals on bottom. Drain grease and then add onion, beans,
peas, corn and soup. Spread mashed potatoes over the top and sprinkle with cheese. Bake 10 minutes at 350
degrees using 10 on bottom and 14 on top. Cheese should be melted when done.
CORNED BEEF MACARONI by Bill Ryan 12” 350 degrees 30-40 minutes
1 can cream of mushroom soup 1 can cream of chicken soup 1 cup of milk 1 cup cheddar cheese
1 (12 oz) can corned beef 2 cups dry macaroni, cooked and drained Salt and pepper to taste
Mix all ingredients together in Dutch oven and bake 30-40 minutes, or until hot and bubbly, at 350 degrees using
10 coals on bottom and 14 on top.
SMOKED SAUSAGE JAMBALAYA (Earl Timmons)
(Recipe from Pots & Pioneers II Cookbook) but as usual with a twist of ET.
1 lb. Smoked sausage 2 tbs chopped parsley
3 tbs flour 2 cloves garlic
2 medium onions (diced) 2 1/2 c. Water
2 tsp salt 2 c rice
3 tbs oil (or bacon drippings) 3/4 tsp red pepper
1 bunch green onions (chopped) 1 soft leather glove
(NOTE: I PREFER A HOME SMOKED SAUSAGE THAT I GET FROM A GENTLEMAN WHO HAS HIS OWN SMOKE
HOUSE. THE SAUSAGE IS STRONG BUT GOOD FOR SEASONING.)
Mix 3 tbs oil and 3 tbs flour in preheated 14" Dutch oven.
Brown to a dark roux.
Add all onions, parsley, and garlic.
Cook until soft, then add water, rice, salt, pepper and sausage.
Bring to a boil.
Lower heat to simmer.
Cook about 1 hour, covered. (Stir about once every 15 minutes)
When rice is done, remove lid and let cook for a few minutes until rice dries a little.
Spoon jambalaya into a bowl. You will then want to immediately slap yourself because it is so good. Use the soft
leather glove to slap yourself so that you will still feel like taking more bites. (WARNING: BE SURE TO USE THE
GLOVE BECAUSE SOME HAVE SLAPPED THEMSELVES, AND KNOCKED THEMSELVES
UNCONSCIENTIOUSLY, THEREBY MISSING A FANTASTIC FEED.)
River Chicken and Wild Rice Doug & Nan Vaughan
1 lb of HOT breakfast sausage, crumbled and cooked 2 large sweet onions, chopped and sautéed
3 cooked chicken breast, boneless and skinned, cut up in bite size pieces 1 can cream of mushroom soup
1 can cream of chicken soup or celery soup 2 soup cans of water 32 oz of chicken broth
2 boxes of Uncle Ben’s Original Wild Rice mix 1 package of dried cranberries 1 cup slivered almonds
1/2 teaspoon poultry seasoning Salt & pepper to taste
Spray a 12” Dutch Oven with Pam and preheat. Add all ingredients. Stir well. Add to preheated Dutch Oven.
Cook at 350 degrees for approximately 1 hour or until rice is cooked and most of the liquid is absorbed.
A recipe similar to this was originally cooked by “Bear” Hood, 2007 President of the International Dutch Oven
Association. Over time we have added to and tweaked it to our liking. This recipe is the result.
Chicken Divan by Bill Ryan Serves 10 12” Oven
2 boxes chopped broccoli, cooked and well drained ¾ cup Parmesan Cheese, divided
6 cups cooked chicken, cubed 2 10 ¾ oz cans condensed reduced fat creamed of chicken soup
1 cup low fat sour cream ¾ cup reduced fat-mayonnaise 1 Tbsp. lemon juice
½ tsp pepper ½ tsp. curry 1/8 tsp. pepper sauce 1/8 tsp. Worcestershire sauce
¾ cup reduced-fat shredded sharp cheddar cheese Paprika
Arrange broccoli in dish and sprinkle ¼ cup parmesan cheese; cover with chicken and sprinkle ¼ cup parmesan
cheese. Combine all indregents and pour over chicken. Sprinkle remaining Parmesan cheese and top with
paprika. Bake at 350 for 30 minutes or until bubbly.
Sweet Potato Shepherd's Pie Serves 6 Adults Dave Thomas
2 pounds sweet potatoes, peeled and diced into 2 inch chunks 2 3/4 teaspoons coarse salt
3 Tablespoons unsalted butter 1/4 cup half and half Small pinch cayenne pepper
1 medium yellow onion, chopped 2 cloves garlic 1 teaspoon ground cumin
1/4 teaspoon ground cinnamon 1 1/2 pounds ground beef 1 plum tomato cored and chopped
1 can (14oz) black beans, rinsed and chopped 1/4 cup ketchup
1 tablespoon honey 1/4 teaspoon ground pepper
In a large saucepan, cover the potatoes with cold water. Add 2 tablespoons of the salt and bring to a simmer.
Cook until soft, about 10 minutes. Drain well and return the potatoes to the saucepan. Stir in 2 tablespoons of
the butter, the milk, a pinch of salt and the cayenne pepper. Mash until smooth. Preheat the oven to 425
degrees. In a large skillet, sauté the onion in the remaining butter. Stir in garlic. Add the cumin, cinnamon, and
beef and cook, stirring until browned and no longer pink. Drain off the excess fat. Stir in the black beans, tomato,
ketchup an honey and season with the remaining salt and pepper. Place in Dutch oven, cover with sweet
potatoes. Bake until potatoes are brown and meat is bubbling underneath, about 30 minutes.
