===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-01-08 (12 19)             Number: 412
From: LANCE HALLE #1 @6211*2       Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Dutch Oven cookbook (part      Conf: (37) Home Cooki
---------------------------------------------------------------------------
  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 24

                              Green Chili

2 lb lean pork                  2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped         1/2 c Ortega Green Chilis
6 cloves garlic, minced         3 tbs jalapino pepper sauce

Brown pork in a dab of oil.  Add remaining ingredients and mix well.  Add
1-2 cups water.  Cover and simmer 45min to 1 hour.  If it is too thin,
remove cover and continue to simmer until thickened.


                           Texas Pork Roast

1 small leg of pork             2 tbs lemon juice
1 tsp salt                      dash of tobasco sauce
pepper to taste                 1 c melted cinnamon-flavored
1/8 tsp allspice                  or plain apple jelly
1 tsp chili powder              1 tbs worcestershire sauce
1-1/4 c chili sauce

Place pork in oven and sprinkle with mixture of salt, pepper, allspice and
chili powder.  Combine remaining ingredients, and spread evenly on pork.
Roast at 350 for 30 min per pound.  Baste frequently with well seasoned
drippings in the pan.  Serves 14-16.


                        Ham & Chicken  la King

1-1/2 c baked ham, 1/2" cubes   3 tbs flour
1/2 c cooked chicken, 1/2" cubes  1 c hot chicken stock
1 c sliced mushrooms              or liquid from mushrooms
1 c light sour cream            salt
1 lg green pepper, chopped      ground pepper
3 tbs butter                    1 lg pimiento cut in small squares

Saut mushrooms and green pepper in butter; remove to a hot platter.  Add
flour to the oven and blend well.  Gradually stir in hot stock, cream,
salt and pepper.  Place over low heat and simmer for about 10 min.  Keep
hot.  Combine chicken, ham, mushroom mixture and pipiento, and add to the
sauce.  Heat thoroughly.  Serves 8 to 10.


                      Red-Hots with Kidney Beans

1 lb frankurters                1 tbs lemon juice
2 slices bacon, chopped         1 tbs worcestershire sauce
1/4 c chopped onion             1 tbs brown sugar
1 (8oz) can tomato sauce        1 tsp salt
1 can kidney beans              1/2 tsp shili powder
1/4 c catsup                    1/8 tsp garlic salt

Fry bacon bits in oven over low flame until crisp.  Remove and reserve
bits.  Saut onions in bacon fat until light brown.  Add tomato sauce into
which flour has been blended.  Cook until slightly thickened, stirring
constantly.  Add kidney beans and bean liquid.  Blend together liquid and
dry seasonings seperately; then combine them and stir thoroughly into bean
mixture.  Cover and simmer 15 min.  Cut frankfurters into 1" pieces.  Add
to beans, cover and cook for 8 min longer.  Sprinkle with bacon bits.






  Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:- Page 25

Seafood Main Dishes

                            Lobster Chouder

1 lg onion, chopped             1 tomato, seeded, peeled & chopped
3 green leeks,slivered          2 med carots, peeled, diced
2 c clam juce                   4 tbs flour
5 tbs butter                    1 c oysters
1 c shreaded lobster            3 c lobster shells & tails, broken up

Saut onion, tomato, leeks, and carrot in 1 tbs of butter until onion
turns clear.  Add oyster juice and  lobster shells.  Bring to boil, reduce
heat and simmer 40 to 45 min.  Remove shells and discard.  Remove most of
vegetables and set aside.  Strain liquid to remove small bits of shell.
Make a rue using 4 tbs butter and 4 tbs flour.  Cook until it turns light
brown.  Pour 1/2 of liquid back into oven, whisk well.  Add rest of liquid
while stirring constantly.  Bring to a boil stirring occasionally.  Add
vegetables, lobster meat and oysters.  Simmer 5 to 10 min.  Variation: use
clams instead of oysters,  add celery or bell pepper.


                            Shrimp Etoufee
                          (Pronounced A-TO-FAY)

3/4 lb butter                   5 c diced onion (or equil volume to meat)
1 c parsley, chopped            3 tbs salt
1 tbs Louisianna Hot Sauce      2 tbs lemon juice
4 lb peeled shrimp              2 tbs Worcetershire Sauce
