n 6 quart or larger dutch oven with enough water to cover
1 briquettes for a 10\" dutch oven, if u are using a
Preheat oven to 325 F with the
Start
a
small
fire
and
let it burn down to red hot coals. Take
a
cast-iron
Dutch oven.
Put the apples in the bottom
of the
pot and the biscuits on top of apples.
Place the
lid on and put in fire.
Pull hot coals all around.
Cook for
about
20 minutes or until the boys take it off the fire. If\tit's not quite done, it will be apple dumplings instead of cobbler.
Cook diced apple and juice in a dutch oven over med heat 30 minutes or until apple is tender. Stir until apple is mashed. Stir in sugar and cinnamon. Pour apple mixture into a lightly greased 11 x 7 inch baking dish.
Bake at 275 degrees for 4 1/2 hours stirring every hour, or until spreading consistency. Cover and chill.
Rub meat with salt.
Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
Reduce heat; pour barbeque sauce and cider over meat.
Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
Add okra 15 minutes before end of cooking time.
Brown pork chops in butter.
Place in bottom of Dutch oven. Medium slice potatoes.
Use spices to taste.
Place on top of chops.
Core and medium slice apples.
Use spices to taste.
Place on potatoes.
Mix equal parts of honey and juice to cover ingredients.
With lid on, place in oven 1 hour at 350\u00b0.
When cooking is completed, remove and thicken broth for sauce.
Preheat oven to 375 degrees F (190 degrees C).
Combine apples and brown sugar in a large Dutch oven.
Bake for 30 minutes.
Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
Bake for 1 hour. Serve.
nd thyme in a large Dutch oven or heavy roasting pan.
For conventional oven:
Spray bottom of a
egrees C).
In a Dutch oven, melt 1 tablespoon butter over
Preheat oven to 200\u00b0F. Heat oil in a large Dutch oven. Sear meat for 6-8 mins, until browned on all sides. Transfer to oven and roast for 2 hours.
Meanwhile, combine dried apple with 1/2 cup warm water and set aside for 30 mins. Drain, pressing out any excess water. Chop. Mix with mustard, applesauce, thyme, butter, breadcrumbs and black pepper. Coat meat and roast for another 2 hours 30 mins.
Let beef rest for 20 mins then slice. Garnish with extra thyme. Serve with salad and tartar sauce, if desired.
sp of oil in a Dutch oven over high heat. Add pork
o boiling in 4-quart Dutch oven; reduce heat to low.
garlic and cloves in large dutch oven.
Add water to cover
bsp butter or shortening in Dutch oven until tender-crisp; set aside
Preheat oven to 325\u00b0F.
Dust
ith flour.
In a Dutch oven, heat the cooking oil and
In a dutch oven, combine the apple juice, pectin, lemon juice and food coloring (if desired). Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the hear; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Brown
chops
in
a
12-inch
Dutch
oven in margarine. Remove chops
and
saute apples and onion slices in drippings until tender.
Set
aside
in
a\tbowl.
Return chops to Dutch oven. Add
apple juice, bouillon, sage and 1/2 teaspoon salt. Bring to a boil, cover and simmer for 15 minutes.
Add apples and onions to\tDutch
oven
and
cook\tfor 5 minutes.\tRemove chops, apples and
onions.
Stir\tin the half and half.
Cook and stir
until sauce boils and thickens.
Pour over chops and serve.