Bisquick’s
Biscuits in a 12” Dutch-Oven
INGREDIENTS:
- 2 packages of Complete Biscuits
- water – per package instructions
DIRECTIONS:
- Take a large piece of Heavy Duty aluminum foil (approximately three times the size of the bottom of the Dutch-oven) and crumple it up and then uncrumple it. Now fold it together to the size of the bottom of the Dutch-oven and press it into the oven. Make the foil level as possible and flip it.
- The aluminum foil will create a buffer zone from the bottom of the oven and help in keeping from burning the biscuits.
- Mix the packages together in a mixing bowl and add the water (per package instructions).
- Make 2 ½” - 3” dough balls and place into oven. To minimize sticking, you can oil the aluminum foil surface and oven walls.
- To cook, place 10 coals underneath and 14 coals on top of the oven. Cook until brown (approx. 20-25min).
Serves 12
World's Best
Potato Soup
By: Elizabeth Goldberry
INGREDIENTS:
·
10 unpeeled potatoes, cubed
- 2 onions or 1 large, chopped
- 3 stalks celery, diced
- 8 cubes chicken bouillon
- 2 cups half-and-half cream
- 2 cups bacon (cooked – abt. 15 slices) which is 1-1/4 pounds bacon (raw)- cooked and crumbled
- 2 cans (10.75 oz) cream of mushroom soup
- 3 cups shredded Cheddar cheese
- 1 tsp pepper
DIRECTIONS:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes, pepper, and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Drain off 1-2 cups of stock. This determines how creamy your soup will be. If you drain 2 cups, then your soup will be more creamy.
- Add half and half, bacon, cream of mushroom soup, cheese, and stir until creamy. Stir until the cheese is completely melted. Simmer on low until potatoes are done.
Serves 12
Stew &
Biscuits
Ingredients:
·
1 can,
Dinty Moore’s Stew – 40oz
·
1 can,
Dinty Moore’s Stew – 24oz
·
2
packages, Bisquick Complete
Directions:
1. Poor stew into Dutch-oven and begin
cooking.
2. Mix 2 packages of Bisquick into a mixing
bowl then add water as required on the package. Make dough balls and flatten
slightly.
3. After about 10 minutes of cook time of the
stew, stir the stew and level. Place the flattened biscuits equally spaced on
the top of the stew.
4. Cook until the biscuits are brown on top
(approx. 25 minutes).
Serves 6
Peach
Cobbler – 12” Dutch-oven
Ingredients:
1
29oz, can of Sliced Peaches in lite syrup
1
15oz, can of Sliced Peaches in lite syrup
1
box white/yellow cake mix
¼
lb of margarine (1 stick)
Cinnamon
Instructions:
- Cover the inside of 12” Dutch with
HEAVY duty aluminum foil.
- Pour Large can of peaches into oven with syrup. Open Small can of peaches and pour off
syrup, then put peaches into oven.
- Sprinkle generous amount of cinnamon
on peaches.
- Pour cake mix over peaches and level.
- Slice margarine (~1/4” thick) and
place on top of cake mix. It should be evenly space over the cake surface.
- With 14 coals on top and 10 coals
underneath, cook for about 35-40 minutes. If any coals get smaller than
1/3 their original size, add more coals to replace them. After the cobbler
has been boiling and starts to brown, you can remove the coals from
underneath the oven and keep the coals on top for 5-10 minutes more. This
allows the top of the cobbler to brown more and become more crisp – DON’T
BURN the cobbler.
Serves: 10-12
Honey Glazed Ham
8-10 lb picnic ham
1 can of coke,
caffeine free (NOT diet coke)
½ to ¾ cup of
Honey
Instructions:
- Prepare the ham by cutting off most of
the fat & skin on the exterior of the ham. Use a butcher knife to poke
deep holes into the ham which will allow the basting to go deep into the
meat. If the bone of the ham is too high to fit into the Dutch oven, take
a hacksaw and cut off enough of the ham so it will fit w/o touching the
lid (put the cut-off part inside the oven).
- Put the ham and the cut-off part into
a 12” Dutch-oven. Use 10 coals on bottom and 14 coals on top of oven.
Replenish as coals get small to maintain heat.
- Now, cook the ham for about 40 minutes
and remove all of the run-off liquid from the oven using a baster (sucking
type).
- Next, pour the coke over the ham and
cook. Baste every 15 minutes.
- Cook until the core of the ham is 180˚
(usually about 1 ½ to 2 hours of total cooking time). When the meat is
close to done (~ 15mins from done), pour honey over the top of the ham and
baste.
- When finished cooking, baste one last
time and carve ham. Let ham soak in leftover liquid in oven before eating.
Serves 12
Cowboy
Potatoes
Ingredients:
- 10 medium Potatoes, Sliced &
halved
- 2 medium Onions, Chopped and Diced
- 2 cups (cooked) of Bacon, cooked & Diced
- 1 to 2 cups Frozen Peas
- Salt and Pepper to Taste
- 1 ½ cups of water
- 2 cups Cheddar Cheese, Grated
Instructions:
1.
Use a
12” Dutch-oven and cook bacon if not cooked. Remove excess grease and discard.
2.
Mix
potatoes, bacon, onions and water into a 12” Dutch-oven. Stir every 10 minutes.
If you need more liquid, you may add more water as needed.
3.
Add
salt and pepper. Cook 35-45 minutes until potatoes are tender. Use 10 coals on
the bottom and 14 on the top.
4.
When
potatoes are ready to eat, sprinkle cheese on top and recover for 5 minutes.
Serve when the cheese has melted.
Serves 12
Biscuits in
Aluminum Foil Pans
INGREDIENTS:
- 2 packages of Complete Biscuits
- 2 Square Aluminum Foil Pans, 8”x 8”x 1.5”
- water – per package instructions
DIRECTIONS:
- Take a large piece of Heavy Duty aluminum foil (approximately three times the size of the bottom of the pans) and crumple it up and then uncrumple it. Now fold it together to the size of the bottom of the pans and press it into the bottom of the pan. Make the foil level as possible and flip it.
- The aluminum foil will create a buffer zone from the bottom of the oven and help in keeping from burning the biscuits.
- Mix the packages together in a mixing bowl and add the water (per package instructions).
- Make 2 ½” - 3” dough balls and place into pan. To minimize sticking, you can oil the aluminum foil surface and pan walls.
- Using the other pan, cover the bottom pan. Be sure to bend both flaps downward to help the top lid to stay on the bottom lid. To secure lid better, cut ½” wide strips on opposite sides through both flaps and bend the top flap through the lower opening to lock the bottom and top together.
- To cook, place 8 coals underneath and 10 coals on top of the pan, all equally spaced. Cook until brown (approx. 20-30mins).
Serves 12
Beans &
Sausage Soup
Ingredients:
·
2 jars, Great Northern Beans, fully cooked –
ready to eat – 48oz
·
1 can, Rotel – original, diced tomatoes & green chilies – 10 oz
·
2 cans, Rotel – mild, diced tomatoes & green chilies – 10 oz
·
1 Large or 2 medium White Onion(s) – chopped
small
·
2 - 1 lb – Skinless Polska Kielbasa Sausage or
Smoked Sausage – fully cooked
·
2 tsp – black pepper
·
Salt to taste, if any!
·
Biscuits
Directions:
1. Mix
in Beans, Rotel, and onions into Dutch-oven
2. Slice
the sausage about ¼” thick then quarter and mix into the Dutch-oven.
3. Add
pepper.
4. Add
water to keep soupy, to your liking – shouldn’t need much.
5. Bring
to a boil and then simmer for about 45 minutes to allow ingredients to blend.
6. Keep
soup stirred, making sure not to allow anything to stick to the bottom.
7. Add
salt, if needed just before serving.
8. Serve
with biscuits
Serves 12
