Red Potatoes by Bill Ryan 12” 350 degrees 30-40 minutes
½ Cup Olive Oil 2-4 lbs Red Potatoes or Baby Reds
½ tablespoon Red Pepper Flakes ¼ to ½ Cup Parsley Flakes
Garlic Paste Salt and Pepper to Taste
Mix all ingredients together and cook for 30-40 minutes or until potatoes are done.
HONEY GLAZED CARROTS by Bill Ryan 8” or 10” 325 degrees 30 minutes
¼ cup butter 1 pound baby carrots ½ honey 2 tablespoon brown sugar
Place butter in warm Dutch oven and melt. Add carrots to melted butter and pour then pour honey over top and
sprinkle with brown sugar. Cover and bake 30 minutes or until tender, at 325 degrees using 8 coals on bottom
and 10 on top. ( 8” use 5 on bottom and 11 on top)
4- Can Baked Beans
1 can (16 oz) baked beans, undrained 1 can (16 oz) spicy chili beans, undrained
1 can (15 oz) Progresso black beans, drained 1 can (10 oz) diced tomatoes w/green chilis undrained
10” oven, mix together and bake 1 hour at 350.
½ Cup Olive Oil 2-4 lbs Red Potatoes or Baby Reds
½ tablespoon Red Pepper Flakes ¼ to ½ Cup Parsley Flakes
Garlic Paste Salt and Pepper to Taste
Mix all ingredients together and cook for 30-40 minutes or until potatoes are done.
HONEY GLAZED CARROTS by Bill Ryan 8” or 10” 325 degrees 30 minutes
¼ cup butter 1 pound baby carrots ½ honey 2 tablespoon brown sugar
Place butter in warm Dutch oven and melt. Add carrots to melted butter and pour then pour honey over top and
sprinkle with brown sugar. Cover and bake 30 minutes or until tender, at 325 degrees using 8 coals on bottom
and 10 on top. ( 8” use 5 on bottom and 11 on top)
4- Can Baked Beans
1 can (16 oz) baked beans, undrained 1 can (16 oz) spicy chili beans, undrained
1 can (15 oz) Progresso black beans, drained 1 can (10 oz) diced tomatoes w/green chilis undrained
10” oven, mix together and bake 1 hour at 350.
 | |  | |  | |  | |  | |  |