2 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
3 CLOVES OF GARLIC
2 MEDIUM ZUCCHINI
2 MEDIUM SUMMER(YELLOW) SQUASH
2 LARGE POTATO
2 LARGE TOMATO
2 TEASPOON DRIED THYME
2 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
2 CUP SHREDDED ITALIAN CHEESE
STEP 1: Preheat the dutch oven to 400 degrees. Finely dice the onion and mince the garlic. Saut� onions in dutch oven with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).
STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables using a mandolin Slice them into the same shape.
STEP 3: Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.
STEP 4: Cover the dish with foil and bake for 30 minutes Then top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
•1 28-oz can sauerkraut
•1 onion, chopped
•1 – 2 tbsp oil (or butter)
•2/3 cup liquid (broth, white wine, apple juice, or water)
•salt, pepper, sugar
•1 – 2 tbsp cornstarch
•3 juniper berries or 1 tsp. caraway seeds (optional)
•1 apple, peeled and diced (optional)
•Drain sauerkraut in colander, pressing out as much liquid as possible.
•Heat oil (or butter) in frying pan.
•Add onion and saute slowly until golden.
•Add sauerkraut and continue browning. Add more oil if necessary.
•Add apple, juniper berries and caraway seeds, if using.
•Add liquid and bring to simmer.
•Cover and cook at least 15 minutes and up to 1 hour. Stir occasionally, adding more liquid if necessary.
•Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce.
•Season with salt, pepper, and sugar.
8 vine ripe tomatoes, sliced in half crosswise
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan
1 1/2 tablespoons flat leaf parsley, minced
2 teaspoons oregano, minced
1 teaspoon rosemary, minced
1 teaspoon thyme, minced
1/4 cup (1/2 stick) unsalted butter, melted
salt and pepper to taste
1. Preheat oven to 375°F.
2. Gently scoop seeds from tomato halves. Set aside.
3. Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
4. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
5. Place each stuffed tomato into 2-12″ Dutch Ovens and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
6. Allow tomatoes to cool for 5 minutes and serve.
3 cans French cut green beans, drained
3 cans white shoe peg corn, drained
2 small onions, finely chopped
3 cans cream of celery soup
2 tubes ritz crackers
2 sticks melted butter
Mix all above ingredients and place in greased 12” Dutch oven.
Crush 2 tubes Ritz crackers, and mix with 2 sticks melted butter. Sprinkle on top of bean mixture. Cover and bake 45 minutes to an hour at 350 (17 coals on top, 8 on bottom). Serves 12 to 14.
You can add grated cheese also. Sprinkled on top the last 10 minutes of baking.
Thanks to Ronda Barnow on yahoo group dutchovencooking for the recipe.
10 inch Dutch Oven
1/4 cup Butter
1 pound baby carrots
1/2 cup honey
2 TBS Brown Sugar
Place butter in a warm dutch oven and melt. Add carrots and then pour honey over the top and sprinkle with the brown sugar. Cover and bake 30 minutes at 325 using 8 coals on the bottom and 10 on top. makes 6 servings.