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Apple Spice Cake
- 8 Large Granny Smith Apples; peeled, cored, sliced, and quartered
- 1/2 Cup Raisins
- 1/2 Cup Walnuts, chopped
- 1 Cup Dark Brown Sugar, packed
- 1 Spice Cake Mix; prepared as directed
- 2 Tablespoons Flour
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
In a 12″ Dutch oven added apples, raisins, walnuts, brown sugar, flour, cinnamon, and nutmeg. Stir until well mixed and apples are well coated. Pour cake batter over top of apples and spread evenly. Bake using 14-16 briquettes on top and 8-10 briquettes on bottom for about 60 minutes or until top center of cake springs back when touched. Serve with whipped cream. Serves 16
Packer’s Supper
From: DUTCH OVEN COOKING with Dale Kelley
- 1 lb Lean Hamburger
- 1 lb Polish Sausage
- 1 lg Purple Onion
- 2 lbs. Frozen Diced Potatoes
- 1 can cream of Mushroom Soup
- 1 can cream of Chicken or Celery Soup
- 1 1/4 lbs Grated Pepper Jack Cheese
- 1 can whole kernel Corn
- 1 can Green Beans
- 1 quart Sour Cream
Brown hamburger, drain. Mix all ingredients in a 14 inch Dutch Oven. Cook at 350 degrees for 1 hour. Stir and serve with biscuits.
Baked Chicken Oriental
From the Kitchen of Deb Hugelen
- 3 pounds cut up chicken
- 1/2 cup flour
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 8 tblsp. Butter
- 1/4 cup Lemon Juice
- 1/4 cup Honey
- 1 tblsp. Soy Sauce
Preheat oven to 350′. Melt 4 tablespoons of butter and pour into bottom of a large baking dish. Roll chicken pieces in flour, salt, and pepper mixture. Put pieces in baking dish and roll in melted butter to coat. Bake for 30 minutes. Melt remaining 4 tablespoons of butter and add lemon, honey and soy sauce. Mix well and pour over chicken in oven. Bake additional 30 minutes, basting often with syrup in pan. This is a messy but very very good dish. Everyone will enjoy it.
KILBASA STIR FRY
From the Kitchen of Malia Petersen
- Kilbasa (amount depends on how many you are feeding) bite size pieces
- For each section of Kilbasa you are cooking add the following:
- 1 each of Green, Red and Yellow Bell Peppers chopped into 1 inch pieces
- ½ Onion chopped into three section length wise
- No sauce needed
Cook in fry pan until everything is hot and Kilbasa is lightly browned, Veggies should be hot but not soggy. Serve over rice or noodles, it’s very good both ways. This is an easy recipe that can be adjusted to feed one or many by just adding to the ingredients. Try it and enjoy!
SAUSAGE AND POTATOES
From the kitchen of Deb Hugelen
- 10 large potatoes sliced into a medium dutch oven
- ¼ cup cooking oil
- 1 large kilbasa type sausage sliced into ½ inch slices
- 1 medium onion chopped into small pieces
- 1 large green pepper cut into bite size pieces
Put onion, oil, and potatoes into dutch oven and let cook for a while. Stir often enough to keep from burning. When potatoes are about half done, add in sausage and pepper slices. Stir very well and let cook until potatoes are done. This will feed a family of four very well and is very good. Enjoy!
Ziplock Omelets
This works great !!! Good when you’re alone or when all your family is together. Best feature is that no one has to wait for their special omelet !!! Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
- Crack 2 eggs (large or extra large) into the Ziploc bag (no more than 2) shake to combine them.
- Put out a variety of ingredients such as: cheeses, ham, onion, peppers, tomato, etc.
- Each guest adds prepared ingredients of choice to their bag and shake.
- Make sure to get the air out of the bag and zip it up.
- Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.
- For more, make another pot of boiling water.
- Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
- Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Imagine have these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you have a nice omelet for a quick breakfast !!!