ell.
Heat a 12\" dutch oven using 16-18 briquettes on
Soften yeast in
tepid\twater and add 1 teaspoon sugar. Mix milk, margarine,
sugar and salt.
Add yeast mixture.
Add eggs. Add flour to
make\ta soft dough.
Let stand 10 minutes and
then knead.
Let
rise
until
double.
Shape
into three sections
and braid.
Place in14-inch Dutch oven.
Brush dough with melted margarine.\tPlace lid on oven and let rise for 20 minutes.\tPlace 12\tcoals
on
top and 6 coals on the bottom. Bake 45
minutes while
rotating a quarter turn every 15 minutes.
Melt margarine in a 14-inch Dutch oven.
Dip chicken in egg mixture
and
then\tpancake mix.
Season to taste.\tBake 1 1/2 hours
with
12
coals
on top and 12 coals on the bottom. Replenish coals if needed.
You will also need charcoal and a 14-inch Dutch oven.
n 6 quart or larger dutch oven with enough water to cover
Heat oven to 425 degrees.
Prepare pastry.
Stir together sugar and flour; mix with cherries.
Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.
Cover with top crust, which has slits cut in it for venting; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil, to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 10 inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Heat oven to 425 degrees.
Prepare pastry.
Stir together sugar, flour and cinnamon; mix with berries.
Turn into pastry lined pie pan; sprinkle with lemon juice and dot with butter.
Cover with top crust which has slits cut in it for venting; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 10 inch pie 45 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Preheat oven to 500 Degrees while doing
This Dutch oven recipe can take a
Heat oil in a large Dutch oven over medium-high heat.
t or on a metal Dutch oven camp table with wood
Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray.
In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans.
Sprinkle evenly over cut rolls.
Cover with lid and bake at 350\u00b0F 25-30 minutes.
For icing combine cream cheese frosting with caramel topping.
Drizzle over pie while still warm.
Dutch Oven Temperature Control using Briquets:
350\u00b0F in a 14-inch Dutch oven, oven top 18, oven bottom 10.
about 10 minutes, add flour as needed.
Place dough in Dutch oven
00.
In a large Dutch oven, cook bacon until crispy. Set
hops.
Place fat in dutch-oven.
Over medium heat; cook
n bottom of a 12\" dutch oven, if you can't melt
live oil in a large Dutch over over medium-high heat
il in a 4-quart Dutch oven over high heat. Add chicken
lace your chicken into your Dutch oven or a large stock pot
Brown ground
beef,
onions,
pepper,
onion
salt
and garlic powder in a 14-inch Dutch oven.
When done, remove meat from
oven and
drain
off drippings.
Put a little enchilada sauce in the bottom of the Dutch oven.
Layer 6 tortillas, 1/3 of the
meat mixture, 1/4 of the sauce and 1/4 of the cheese. Repeat
layers twice, ending with remaining sauce and cheese. Cook, covered, with
12
coals on the top and 14 coals on the bottom for 20 minutes or until bubbling.\tGarnish with chopped green onions and serve.