Cook ham until tender in 3 quarts of water.
Remove ham from pan and remove fat and bone.
Cut in 1/2-inch square pieces. Bring 2 large (7 gallon size) pots 1/2 full of water to a boil. Add 1/2 of the ham broth to each pot.
Add chopped celery, carrots, potatoes and onions and bring to a boil again.
Add the Pennsylvania Dutch squares and cook
until Pot Boi is tender.
Add ham base and pepper for taste.
Add parsley when ready to serve.
In Dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients.
Cover and simmer 2 hours or until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
Place whole chicken in stock pot, fill water so that it
uart (5-6 litre) crock pot.
Combine the wine or
For the crock pot/slow cooker method; in a Dutch oven over medium
ike.
Note: Using a Dutch process cocoa will yield a
ot butter in 6-quart Dutch oven, brown roast well, turning
et rest.
In a dutch oven combine the onion, carrot
eat vegetable oil in a Dutch oven over medium heat. Cook
4- to 6-quart Dutch oven. Drain fat.
Mix
live oil in large, heavy Dutch oven.
Add meat; brown
he beans in the crock pot with the water, the bay
he roast.
Have a Dutch oven on the coals or
il in a 5-quart Dutch oven over medium-high heat
uart slow cooker or crock pot with cooking spray. (Note: the
lour.
In a large dutch oven, heat oil and butter
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
Heat oil in Dutch oven over medium heat.
Add beef; brown on all sides.
Remove roast and place on a plate.
Saute onion, green pepper and garlic in Dutch oven until tender.
Add tomato sauce and water; stir to blend.
Return beef to pot.
Add mushrooms, salt and pepper.
Reduce to low heat; cover and simmer for 2 hours.
Add potatoes and carrots.
Cover and continue cooking 30 minutes or until tender.
Makes 8 servings.
rom roast.
Spray a dutch oven with cooking spray and