n 6 quart or larger dutch oven with enough water to cover
he dough is ready, heat oven to 475 degrees.
Put
Prepare in a Dutch oven.
Prepare the corn bread or corn muffin mix according to package instructions.
Add to this mixture 1/3 cup grated Parmesan cheese.
Place in a well-greased Dutch oven. Sprinkle over the top the peanuts, 1/3 cup grated Parmesan cheese and garlic salt.
Melt the margarine in a separate can; drizzle over the top.
Cover Dutch oven; bake over coals for 25 minutes, or until light brown.
Thoroughly grease Dutch oven with butter or margarine.
Peel bananas; cut them in halves lengthwise.
Arrange banana halves, side by side, in layers in greased Dutch oven.
Combine orange juice and brown sugar; pour over bananas.
Mix together the coconut and bread crumbs; sprinkle on top of bananas.
Bake for approximately 20 minutes, until bananas are tender and coconut is brown.
Serve immediately.
Serves 12.
5 minutes.
Preheat a dutch oven with a rimmed lid for
Preheat oven to 350\u00b0.
Brown sausage in frying pan; drain grease.
Line Dutch oven with foil and grease foil.
Line bottom of foil with 1/2 the bread pieces (remove crust if desired). Next, layer with 1/2 of the eggs (beaten).
Layer with 1/2 of sausage, onion and green pepper.
Layer with 1/2 of the cheese. Repeat all the layering, ending with the cheese.
Bake approximately 1 hour.
eeded.
Place dough in Dutch oven (well greased) and cover.
Line Dutch oven with foil.
Mix ingredients in a bowl, then put in an oven and cook about 1 hour.
Serves 8 Scouts.
Dissolve yeast
in
water
and add salt and sugar.
Add rest of
ingredients.
Knead
for
a
few minutes on a floured surface. Grease the
Dutch oven and put in dough.
Place in a warm spot and
let
rise.
When
it rises to the top, put in a 350\u00b0 oven and bake
until
done.
It will be golden brown and have a hollow sound.
Let cool and serve.
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.
-8 quart heavy-bottomed Dutch oven (with lid) on rack, and
cups all-purpose flour, bread flour, sourdough starter, and salt
yeast mixture, all-purpose flour, bread flour, and salt in a
Sift flour, bread improver, yeast and salt into
br>Heat the oven to 450\u00b0F Put a Dutch oven (or one
a deep saucepan (or Dutch oven) and drizzle and toss
bsp of oil in a Dutch oven and vigorously sear the roulades
nd heat in the microwave oven for about 1 minute. Check
br>Preheat oven to 250\u00b0F.
Tear dark rye bread into
archment paper, and line the Dutch oven, folding the paper or foil