Main Meals

Brunswick Stew

4-5 lbs chicken, in quarters
dash Salt
1 cup chopped canned or fresh tomatoes
2 onions, sliced thin
1 cup lima beans
3 potatoes, peeled and diced
1 cup whole-kernel corn
1 tsp sugar
1/8-1/4 tsp. cayenne pepper

Rinse the pieces of chicken and put them into a large pot with 2 teaspoons salt and water to cover. Bring to a boil and simmer for 40 mins. Remove the chicken from the broth, take the meat off the bones, and set aside.  Put the tomatoes, onions, lima beans, potatoes, corn sugar, and cayenne pepper into the broth and boil gently for 30 mins, covered. Add the pieces of chicken
and simmer for ten mins more, uncovered. Taste and add cayenne pepper and more salt if needed.

CHEESE ENCHILADAS

• 4 c. Monterey Jack, shredded
• 2 c. Cheddar, shredded
• 2 medium onions, chopped
• 1 c. sour cream or plain yogurt
• 1 c. chopped green bell pepper
• 3-15 oz. cans tomato sauce
• 4 T. chopped fresh parsley
• 1/2 t. dried oregano
• 18 flour tortillas
• 3 T. chili powder
• 3/4 t. ground cumin
• 1/2 t. pepper
• 2 cloves garlic, finely chopped

Grease 14 inch Dutch oven. Mix Monterey Jack, one cup Cheddar cheese, 1/2 onion (chopped), sour cream, parsley and pepper. Spoon about 1/3-1/2 cup mixture onto each tortilla around filling and face seam side down. Mix remaining ingredients except cheese. Pour over enchiladas. Sprinkle with remaining cheese. Bake until hot and bubbly. Serve about 18.

COOKING TIME: Approximately 30 minutes

EASY TACO BAKE

• 1 lbs. ground beef
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 1 pkg. taco mix
• 1/2 c. Miracle Whip
• 8 corn tortillas
• 1 jar salsa
• 1 c. shredded Monterey jack cheese
• 3/4 c. water
  

Brown meat with green pepper and onion in a 10 inch. Drain. Stir in taco mix and cook five minutes. Arrange tortillas to over lap on bottom of Dutch oven. Top tortillas with meat mixture, and then with cheese. Let stand for 15 minutes.

COOKING TIME: 30 minutes

B-B-Q CHICKEN

• 2 lbs. chicken strips
• 1 can coke
• barbecue sauce
  

Throw it all in the the 12 inch Dutch oven and stir.

COOKING TIME: 1 hour

Dutch Oven Potatoes Au Gratin

• Diced potatoes, enough to fill your Dutch oven
• 1 lb diced onions for every 5 lbs potatoes
• Large can condensed cream soup
• Sour Cream
• Salt and Pepper

Cut up the un-peeled potatoes into finger-sized pieces. Load them into the Dutch oven alternately in layers with the onions and add salt and pepper to your liking on each layer. Fill the oven nearly to the top as it will cook down somewhat. Cook with top and bottom heat for about 1 hour, checking and stirring every 15 minutes or so to assure the potatoes do not stick to the bottom.

When the potatoes are cooked add the can of condensed cream soup and stir in. Add 16 to 24 ounces of sour cream for a little tartness. Continue to cook slowly for a few more minutes. Goes very well with any other Dutch oven entree.

Cheese Potatoes

• 1 lb. bacon
• 3-4 onions
• 5 lbs. potatoes
• 1 lb. cheddar cheese grated
• 1 pt. sour cream
• salt and pepper

Cut bacon in 1 inch pieces and fry until very crisp in a 12 inch deep Dutch oven. While bacon is cooking, peel and cube potatoes (approx. 3/4 inch cubes) and chop onions. Remove bacon from oven and set aside leaving bacon grease in the oven. Add onions to the bacon grease and cook till the onions are clear. Add potatoes, bacon, salt and pepper to taste and stir to coat the potatoes with bacon grease.

Place the lid on the oven and cook for one hour at 350 degrees (12 coals on top and 8 on the bottom). Carefully fold in grated cheddar cheese and sour cream. Enjoy the best potatoes you'll ever eat!