International Dutch Oven Society Chapter – Richmond, VA

Main Dish

 

2019 National Dutch Oven Gathering Golden Spoon

Salsa Chicken
2 lb Chicken Strips (thawed)
4 Tbsp oil
2 pkg Taco Seasoning
2 can Diced Tomatoes
2/3 cup Apricot Preserves

Preparation
1. Empty Taco Seasoning onto a plate or into a plastic bag. Toss or otherwise coat the Chicken Strips
2. In a large pan, heat the oil over medium heat. Add Chicken and sauté 5 -7 minutes or until done
3. Stir in Tomatoes and Preserves. Simmer at low / med heat until it thickens. Add any left over Taco Seasoning for added flavor

Serves: 8

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1- lb ground beef
1- 15oz can pintos beans, rinsed and drained
1- 15oz can golden hominy, rinsed and drained
1- 14 1/2oz can diced tomatoes (can be plain or for more spice green chile peppers) undrained
1- 11oz can condensed Nacho cheese soup
1- cup water
1- 1 1/4oz envelope taco seasoning mix
corn chips (optional)
Sour Cream (optional)

1. In a 10 inch dutch oven cook ground beef until brown and drain off fat.
2. Stir in beans, hominy, undrained tomatoes, nacho cheese soup, water, and taco seasoning. Bring to boiling, stir often:

INGREDIENTS:

1 Tbs – Olive Oil
1 1/2 lb – Sirloin Steak
1 cup – Onion, chopped
1 cup – Green Bell Pepper, chopped
1 loaf – Italian bread, 1″ cubes
2 1/2 cups – Mozzarella Cheese, shredded
2 cans – Evaporated Milk
4 large – Eggs
1/2 tsp – Salt
1/2 tsp – Ground Black Pepper

DIRECTIONS:

Slice the sirloin steak into thin 1/8″ slices. In a skillet, brown the sirloin and vegetables in the olive oil and set off to the side. In a separate bowl, combine milk, eggs and spices. Line Dutch Oven with parchment paper and place the bread cubes into the Dutch Oven. Evenly spread the meat and vegetables over the bread. Pour egg mixture evenly over the meat, vegetables and bread pressing the bread with the back of a spoon to help the bread absorb the liquid. Top with the cheese. Cover and bake 350 for about a half hour or until mixture has set. Then serve

1 lb hamburger
8 large flour tortillas
1 onion
2 cups cheese
2 cans enchilada sauce
1 can refried beans
2 cans 8oz cans tomato sauce
salt,pepper,and garlic powder
Garnish
shredded lettuce
sour cream
chopped tomatos

Mix the enchilada sauce and tomato sauce in a medium size bowl and set aside. Season the hamburger and onion with salt,pepper and garlic powder then brown in a dutch oven or medium heat. Remove meat from dutch oven and drain grease. Mix meat with 1 cup of the enchilada sauce mixture in a seperate container. Add 1/4 cup enchilada sauce to the bottom of the dutch oven and place 2 tortillas over the sauce. Top with 1/4 cup of enchilada sauce and 1/2 of the meat mixture. Top with 2 more tortillas then another 1/4 cup enchilada sauce. Spoon on the refried beans and 1/2 of cheese. Top with 2 more tortillas abother 1/4 cup of the sauce then rest of the meat mixture and 2 more tortillas. Add rest of the sauce and cheese. Cover and cook until the cheese is melted and c asserole is bubbly. Slice and serve with garnish.

Recipe comes from Camp Chef cookbook.

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2 lbs of ground beef or turkey
1 lb of bacon,cut into pieces
1 onion,chopped
1/2 c ketchup
1/2 c barbque sauce
1 tsp salt
4 tbsp mustard
4 tsp molasses
1 tsp chili powder
2 tsp pepper
2 (16oz) cans kidney beans
2 (16oz) cans pork and beans
2 (16oz) cans butter beans

Brown ground beef/or turkey,bacon,and onion. Drain. Combine all other ingredients except the beans. Stir well. Add beans combining thoroughly. Bake 1 hour at 350 degrees

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