n 6 quart or larger dutch oven with enough water to cover
Combine
water,
butter,
sugar
and
salt;
heat until butter melts.
Cool until lukewarm.
Add yeast.
Stir in flour until fairly stiff; knead for 8 to 10 minutes.
Grease a 12 or 14-inch Dutch
oven
and lid.
Form dough into a smooth ball; put
in
the Dutch oven and let rise in a warm place.
Put the warmed
lid
on; set
Dutch oven on the coals.
Top with more coals;
bake\tfor about 45 minutes to 1 hour, until done.
Add additional coals gradually to avoid burning bread.
Heat oven to 275\u00b0.
Put all ingredients in Dutch oven or covered casserole.
Stir until well mixed.
Cover and bake for 4 hours.
Do not disturb until the 4 hours are up.
Serves 8.
egrees.
Heat oil in dutch oven over medium heat. Brown sliced
Preheat oven to 500 Degrees while doing
Preheat oven to 375\u00b0F.
On
Preheat oven to 250\u00b0.
In a Dutch oven, layer vegetables and meat, omitting peas.
Pour tomato soup over all.
Add bay leaf, salt, pepper and tapioca.
Pour water over all.
Seal Dutch oven with aluminum foil and the lid.
Place in oven for 6 to 10 hours, no peeking.
Remove from oven and stir in can of peas.
Good with fresh French bread or biscuits and a salad.
Serves 8.
Preheat the oven to 350 degrees F (
preheat dutch oven over hot coals.
dredge chicken in seasoned flour and brown in dutch oven
after chicken is brown add veggies,garlic.
and 1/2 the beer.
cover and place over coals for 30 minutes. I also put coals on top.
after 30 minutes add the soup and cook another 30 minutes or until everything is done.
ur enough olive oil into dutch oven to cover the botton about
it or on a metal Dutch oven camp table with wood or
he dough is ready, heat oven to 475 degrees.
Put
00.
In a large Dutch oven, cook bacon until crispy. Set
Combine all ingredients in a large Dutch oven with tight cover.
Cook in a 300\u00b0 oven, covered, for 4 hours.
Do not uncover while cooking.
Or cook in covered crock-pot for 6 to 8 hours. Makes 6 servings.
10-inch/5-quart Dutch oven with two, 24-inch strips
ive hardwood coals.
Heat Dutch oven and
melt
1
egin with a properly seasoned dutch oven. There are plenty of websites
In a large saucepan or Dutch oven combine chicken broth, water, rosemary and pepper.
Bring to boiling.
Stir in mixed vegetables and rice.
Return to boiling.
Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and rice are tender.
Stir in turkey or chicken and undrained tomatoes.
Heat through.
Makes 6 servings.
In a Dutch oven, stir the soups and water until smooth.
Add meat and bay leaves.
Cover and bake at 325\u00b0 for 1 1/2 hours.
Stir in potatoes, carrots, mushrooms and tapioca.
Cover and bake 1 hour longer, or until the meat and vegetables are tender.
Remove the bay leaves before serving.
Yields 6 to 8 servings.
In a large skillet or Dutch oven brown meat and drain.