beef roast - troop 101.net uploads/recipes... · web view1 ½ cups canned pineapple tidbits in...

Troop 101 Supper Recipes

Patrol Supper Ideas: Baked chicken, mashed potatoes or stove top stuffing, gravy, vegetable,

beverage, dessert

Baked ham, green beans, corn bread with honey, milk, dessert

Beef stew with dumplings or rolls & butter, salad, milk, dessert

BBQ pork chops, potatoes, corn on the cob, blueberry cobbler, drink

Chicken stir-fry over rice, rolls & butter, cheesecake, iced tea

Chili, corn bread, salad, milk, dessert

Cube steaks, macaroni & cheese, green beans, milk, dessert

Dried beef, gravy and mashed potatoes, vegetable, milk, dessert

Fried rice with chicken, salad, drink, dessert

Frontier throw-together, bread & butter, milk, dessert

Ham & scalloped potatoes, green beans, bread & butter, milk

Hamburgers, Coleslaw, Kool-Aid, fruit

Impossible cheeseburger pie, celery stuffed with peanut butter, corn on the cob, iced tea, fruit

Lasagna, applesauce, garlic bread, milk, dessert

Meatloaf with potatoes and carrots, rolls and butter, drink, banana boats

Mediterranean Casserole, garlic bread, salad, pudding, milk

Mustard Roast, rice pilaf, fruit salad, bread & butter, milk, dessert

Pork chop potato bake, green beans, milk, pudding

Pot roast, rolls and butter, milk, watermelon

Roast Beef, Mac & cheese, Tossed Salad, Pistachio Pudding, Kool-Aid.

Roast Turkey breast or ham, potatoes, vegetable, drink, dessert

Scalloped Potatoes & Ham, green beans, milk, dessert

Shake & Bake pork chops, rice-a-roni, green beans, applesauce, milk

Spaghetti, tossed salad, garlic bread, milk, dessert

Veal Parmesan, spaghetti, Italian bread, applesauce, milk

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Tortellini Carbonara – 6-8 servings1 lb bacon2 cups whipping cream¼ cup dry parsley or 1 cup fresh minced

1 cup grated Parmesan or Romano1 18-0z package refrigerated cheese

tortelliniIn Dutch oven, dice and cook the bacon; drain the grease. Add cram, parsley and cheese. Continue heating through. Meanwhile prepare tortellini according to package directions; drain. Pour cheese sauce over tortellini and toss to coat. Serve immediately.

Hot Bacon Dressing6 slices bacon 1/3 cup water1/2 cup onion 1/4 cup vinegar

4 tsp. Sugar1/2 tsp. salt2 tsp. flour

Cook bacon till crisp, reserve 1/2-cup drippings. Crumble & set aside. Cook onion in drippings till tender. Blend in sugar, flour, and salt. Stir in water & vinegar. Cook & stir till thick & bubbly. Pour over greens & crumbled bacon. Toss.

Eastern Chicken8 boneless, skinless chicken breasts 2 cans cream of mushroom soup8 slices of bacon 2 cups sour cream1 large jar of dried beefCover bottom of Dutch oven with single layer of dried beef. Wrap each chicken breast with a slice of bacon. Place chicken on the beef. Sprinkle remaining beef over each breast. Combine soup and sour cream in a bowl and spoon or pour over chicken. Cover and bake slowly for at least an hour.

Country Sausage Macaroni and Cheese1 lb. Bulk sausage 1 can sliced mushrooms 1 ½ cups milk 3 green onions, sliced 12 oz shredded cheddar cheese sprinkle of pepper, cayenne preferred ½ cup mustard 12 oz. Elbow macaroni 1 can diced tomatoes, drained 2 tsp. Parmesan cheeseCook Sausage in Dutch oven, drain. Cook macaroni per package directions. Drain. Combine milk, cheese, mustard. Cook and stir in small pot until mixture is smooth. Mix with sausage, tomatoes, onions, mushrooms, pepper and cooked macaroni in Dutch oven. Mix well and bake for 15-20 minutes. Stir will and sprinkle with Parmesan cheese. Bake 5 minutes more. Let stand for 10 minutes before serving.

Chicken - Shake & Bake Place about 3 TBSP oil in Dutch oven. Clean chicken pieces and coat with shake & bake according to package directions. Load up Dutch oven. Add coals to BAKE (2/3 on top and 1/3 on bottom). Move chicken around every 20 minutes so it will cook evenly. Chicken will take 3 hours to cook. (Hint: do not use too much heat on the bottom!) A larger Dutch oven and fewer layers helps cook sooner. A few sprinkles of garlic salt is also a great idea.

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Beef Roast1 3 lb to 5 lb beef roast 1 can cream of mushroom soup 1 package dry onion soup mix

Brown roast. Pour 1/2 can mushroom soup around meat. Pour onion soup mix over meat, then the remaining mushroom soup over all. Rinse can with ¾ cup of water and add that to oven. Let bake to desired doneness. Approximately 30 to 45 minutes to pound.

Pork Chops and Company Potatoes1 Pork chop per person 12 oz sour cream2# frozen hash browns 8 oz shredded cheddar1 can cream of chicken soup 3 small onion, minced2 sticks margarine 1 ½ cups crushed corn flakes

Brown pork chops on griddle over 2-burner stove. Sprinkle with seasoned salt. Put potatoes in Dutch oven. Pour 1 stick melted butter over them. Mix all other ingredients except corn flakes and margarine. Spread over potatoes. Corn flakes for topping. Drizzle with butter. Place browned pork chops on top of potato mixture. Bake for one hour.

Country Ham and Corn Casserole4 cups cubed cooked ham 2 (15-oz) cans cream-style corn1 cup chopped green onions 2 (11-oz) cans Mexicorn1 cup margarine, melted 2 (7 to 8½ oz) pkgs. Corn muffin mix6 eggs, well beaten 8 oz (2 cups) shredded cheddar cheese

Combine all ingredients, except cheese, in Dutch oven. Bake with 15 coals on top and 9 coals on the bottom around the edges, for about 55 minutes until golden brown and set. Sprinkle with cheese. Cook an additional 2 minutes to melt. Remove lid and let stand for 5 minutes. Cut into wedges to serve.

Tropical Yardbird8 boneless, chicken breast halves, cut in cubes 2 TBSP brown sugar½ cup chopped green and red peppers 2 ½ cups chicken broth1 ½ cups canned pineapple tidbits in juice, undrained 2 TBSP soy sauce1 ½ cups uncooked long grain white or brown rice 2 TBSP white vinegar1/3 cup ketchup 2 cloves garlic, minced¾ cup finely chopped carrots ¾ cup chopped green onions

Spray a Dutch oven with nonstick spray. Add chicken, cook until no longer pink. Add remaining ingredients, except green onions. Stir well and bring to a boil. Cover and simmer for 25 minutes until rice is tender. Stir occasionally. Stir in green onions during last 5 minutes of cooking time. Serve immediately.

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Lasagna1 ½ lbs. Lean ground beef23 oz jar spaghetti sauce12 oz. shredded mozzarella cheese3 eggs2 ¼ cups cottage or ricotta cheese

¼ cup grated Parmesan cheese13 lasagna noodles1½ tsp. Oregano¾ cup hot water

Brown the ground beef. Remove beef to a large mixing bowl. To the beef, add the spaghetti sauce and mix well. In another bowl, mix together all 3 cheeses, reserving 1/4 mozzarella for the top, eggs and oregano.

Line your Dutch oven with foil. Place the layers in the Dutch oven in the following order: Break up four lasagna noodles in the bottom of the oven. Spread 1/3 of meat mixture over noodles. Spread ½ of cheese mixture over meat mixture. Break up 5 noodles and place on next. Spread ½ of remaining meat mixture over noodles. Spread remaining cheese mixture over meat mixture. Break up remaining noodles and place over cheese. Spread remaining meat mixture over noodles. Sprinkle with reserved mozzarella.

Pour the hot water all around the edges of the Dutch oven. Place the lid on the oven and bake for 1 ½ hours. This recipe works well with 12 coals on top and 12 coals on the bottom. Start testing after 45 minutes with a fork to see that noodles are soft. Watch for burning. Adjust heat accordingly.

Ham Loaf1 lb. Ground pork1 lb. Ground ham1 cup bread crumbs

1 eggsprinkle of salt1 cup milk, scant

Mix all ingredients with CLEAN hands and shape into a loaf. Bake in Dutch oven for 1 hour. Pour sauce over loaf and bake ½ hour longer.Sauce for Ham Loaf¾ cup brown sugar1 tsp. Dry mustard

½ cup water½ cup vinegar

Cowboy Potatoes (side dish)12 slices bacon, diced3 medium onions, diced12 medium potatoes, sliced

salt & pepper1-2 cups frozen peas2 cups shredded cheddar cheese

Brown the bacon in Dutch oven. Remove and drain on paper towel. Brown the onions then add the potatoes, salt and pepper. Cover and cook for 35-45 minutes until potatoes are tender. Stir in the peas and the bacon. Sprinkle the cheese over the top. Cover until cheese melts.

Fruit Salad – Mix 2 large cans of fruit cocktail, and 2 cans of mandarin oranges drained very well with a bag of colored marshmallows. Stir in 1pint of sour cream.

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Country Chicken CasseroleFilling:½ cup margarine2/3 cup flour1 tsp salt½ tsp pepper (white, if you have it)

4 cups half and half4 cups cubed cooked chicken* ask before buying2 (1-lb) packages frozen mixed vegetables

Topping:2 cups flour½ tsp baking powder2/3 cup soft margarine

½ cup grated Parmesan cheese2 eggs

Melt margarine in Dutch oven. Stir in flour, salt, pepper until smooth. Stir in half and half. Cook until thickened and mixture comes to a boil, STIRRING CONSTANTLY. Stir in chicken and vegetables. Cook until thoroughly heated. Mix topping ingredients in separate bowl until mixture is crumbly. Crumble over top of chicken mixture. BAKE for 20-30 minutes until topping is golden brown and mixture is bubbly around edges. Be careful not too much heat or it will burn.

Beef StewPut this on early then go out and play. Dinner will be ready when you return.

2 lbs stew meat6 slices of bacon cut into 1 inch pieces2 (12 oz) jar brown gravy1 (14.5 oz) can diced tomatoes, undrained12 new red potatoes, quartered3 small onions, cut into eighths

1 lb baby carrots1 (8 oz) pkg fresh whole mushrooms3/4 tsp salt3/4 tsp pepper1½ tsp dried thyme leaves

Begin to cook bacon in Dutch oven until a little grease forms. Add beef. Brown meats, drain grease. Add all other ingredients, mix well. Place on heat and cook for 1 - 1½ hours until carrots and potatoes are done. Check the coals half way through.

Chicken Fried Rice -1 pkg Uncle Ben’s Converted Rice1-2 lb chicken breast, diced8-10 slices bacon, diced8 eggs

1 bunch gr. onions, chopped, including tops1 Small bottle of Soy Sauce

Prepare 3 cups long grain white rice according to package directions. Use 6 cups water and 3 cups rice. Stir fry diced chicken breast in Dutch oven, remove. Fry diced bacon in Dutch oven, remove. Slightly beat eggs and pour into hot bacon drippings. Add rice and diced green onions. Mix together. Cook and stir frequently, until the eggs are done. Add meat and enough soy sauce to turn rice brown. Cook for 5 more minutes. Serve immediately.

Stuffed Cabbage Leaves3 lbs ground pork 2 large heads of cabbage

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1 pint sour cream1 small can sauerkraut1 16-oz can Italian tomatoes, chopped1 large onion, chopped fine3 TBSP butter2 eggs, slightly beaten1 green pepper

1 clove garlic, crushed3 tsp. Salt2 tsp. Pepper2 cups rice1 lb kielbasa2 TBSP flour

Core the cabbage heads. In a large kettle of boiling water submerge 1 head of cabbage at a time. Whit a large fork, peel off one layer at a time, removing it when it is transparent. The leaves cook quickly so be careful not to overcook. Put the cooked leaves in a strainer as you remove them from the boiling water. Reserve the water. Sauté onions in 3 TBSP of butter until tender. Add rice and sauté together, stirring often until you have slightly browned rice. Set aside. In a large bowl add ground pork, eggs, garlic, salt, pepper and rice and onion mixture. Mix thoroughly. In the 16” Dutch oven put a layer of unusable cabbage leaves on the bottom. Starting now with your largest leaves, place a heaping TBSP of meat-rice mixture on the core end of the leaf and roll to the end, tucking in the ends, using your finger. Layer rolls on the bottom of the pan. Next a small amount of washed sauerkraut over the rolls. Continue layering cabbage rolls and sauerkraut until all are used. Pour tomatoes over rolls. Pour enough saved water over the rolls until all are covered. Put green pepper rings and pieces of kielbasa top. Cover and bring to a boil on the big stove. Then reduce heat and simmer for one hour. In a small bowl combine sour cream and about ½ cup of the hot juice. Mix together then add flour. Stir until smooth and pour over cabbage and simmer 15 minutes longer.

Green Beans with Bacon (side dish)Dice and fry the bacon in small Dutch oven. When bacon is nearly done, add diced onions and sauté briefly. Drain off grease. Heat beans separately. Mix with bacon – onion mixture and sprinkle with vinegar. Toss gently to mix.

Butternut Squash & Apples (side dish)2 lbs butternut squash3 baking apples¼ cup melted butter1 TBSP flour

1 tsp salt¾ cup brown sugar1 cup chopped walnuts2-3 leeks, chopped

Peel and cut the squash and apples into ½ inch pieces and put into a Dutch oven. Chop the leeks and mix in with the squash and apples. Add chopped walnuts. Mix flour, salt, brown sugar and melted butter and sprinkle over mixture. Bake for 1 hour.

Frontier Throw Together2 lbs. Kielbasa, chunked12 potatoes, peeled and sliced thin1 lb. Bacon, diced5 onions, chopped

2 green peppers, chopped2 cans mushroomsSalt & pepper to taste

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Fry bacon in Dutch oven, remove. Fry potatoes and onions in bacon drippings. When almost done add everything else. Cook until tender. Feeds 12

Apple Glazed Pork Chops10 pork chops4 TBSP oil2 cups apple cider4 TBSP Br sugar (divided)2 tsp salt½ tsp dried rosemary

½ tsp thyme2 TBSP cornstarch2 TBSP cold water4 large tart apples, sliced1 cup sliced onion4 TBSP margarine

Add oil to 16” Dutch oven and brown pork chops. Add the cider, ½ the brown sugar, salt, rosemary and thyme. Cover and cook about 10-15 minutes until meat juices run clear. Combine cornstarch and water; blend until smooth then add to oven. In another Dutch oven, cook the apples, onions and brown sugar in the margarine over medium heat just until the apples are soft. Serve over pork chops.

Swiss, Ham and Noodle Casserole1/2 stick margarine 1 pt. Sour cream1 lg. Onion, chopped 16-oz. Pkg. egg noodles1 green pepper, chopped 4 cups shredded Swiss cheese2 cans cream of mushroom soup 4 cups ham, cubedBoil noodles in Dutch oven according to package directions. Do not overcook. In lg. Frying pan, sauté onion and green pepper in margarine. Then stir in soup and sour cream. Drain noodles and leave half in the Dutch oven. On top of the noodles, layer 1/2 the Swiss cheese, 1/2 the ham and 1/2 the soup mixture. Repeat. Bake for 45 minutes until cooked through. Let stand for 5 minutes.

Impossible Cheeseburger Pie3 lbs. ground beef1 dozen eggs2 onions, diced2 ½ cups Bisquick2 tsp. salt

1 tsp. pepper3 tomatoes, sliced4 cups shredded cheddar cheese5 cups milk

Brown meat and onions in Dutch oven. Drain grease when done. Stir in salt and pepper. Spread evenly on bottom of Dutch oven. Beat milk, eggs and Bisquick until smooth and pour into Dutch oven. BAKE about 45-60 minutes until knife inserted in the center comes out clean. Top with cheese then tomato slices. Let sit to cool for 5 minutes (lid off) until cheese melts.

Pot Roast - Sear in oil on med high heat in 16” Dutch oven. Add salt, pepper, garlic salt and slices of onion on top. Roast tightly covered with liquid 2-3 hours.Make sure it does not go dry.Gravy – Remove meat and keep warm. There should still be liquid in the oven. Move oven to burner with low to medium heat. Using a spatula and wire whisk, scrape all of

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the Dutch oven until clean. Mix thickening of cornstarch and water and wish into boiling liquid. Simmer until thick, stirring constantly.

Wild Rice with Sausage2 pkgs. Slivered almonds2 cans mushroom stems & pieces2½ cups celery diced1/4 tsp. thyme½ cup butter2 pkgs. Uncle Ben’s Wild Rice

½ cup chopped onion2 tsp. salt; 1/8 tsp. pepper½ tsp. marjoram2 lbs. bulk sausage(May sub ½ tsp. sage for thyme & marjoram)

Cook & drain sausage, set aside. Make rice per package directions. Sauté mushrooms, onions and celery in butter. Throw everything together, add spices. Heat through.

Dutch Oven Jambalaya6 slices bacon, cut into 1 inch pcs.1 cup chopped celery1 green pepper chopped1 bunch green onions, sliced1 lb cooked ham, diced1 lb cooked kielbasa, halved lengthwise,

sliced

2 28-oz cans crushed tomatoes2 cans beef broth1 can water2 tsp thyme2 tsp Cajun seasoning3 cups uncooked long grain rice

Cook bacon in Dutch oven. Remove and drain on paper towel. To the drippings in the Dutch oven, add celery, pepper and onions. Cook until tender. Add ham, kielbasa, tomatoes, broth, water and seasonings. Mix well and bring to a boil. Stir in rice and cooked bacon. Cover oven and bake for 45 minutes. Remove lid, stir well and let stand for 5 minutes before serving.

Rice Pilaff (side dish)Margarine – 1 stickInstant Rice – med boxEgg Noodles – 2 bags

Chicken Broth – 8 cansButton Mushrooms – 2 jars

Brown the rice and egg noodles in a Dutch oven with one stick of melted butter. Once browned, add chicken broth and mushrooms, salt and pepper to taste and cover. Stir occasionally until fully absorbed. About one hour.

Veggies (side dish)Assorted Veggies2 cups shredded mozzarella

1 cup shredded cheddar.Parmesan cheeseSmall can Sliced Olives

Place veggies in Dutch oven and add about an inch of water. Simmer until veggies are cooked but not mushy. Drain water. Add shredded cheeses over top. Then olives. Sprinkle with Parmesan. Replace lid for 5 minutes until cheese melts.

Dutch Oven Sausage & Peppers

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3 TBSP Oil2# Italian sausage, crumbled2 green peppers cut into 1" pieces2 cans (28 oz) crushed tomatoes

2 med. onions cut into 1/4" wedges1 tsp. oregano4 cloves garlic, minced16-oz med. egg noodles

Boil water; cook egg noodles according to package directions. Meanwhile, heat oil in Dutch oven. Add peppers, onions and garlic. Sauté about 6 minutes and remove. Add sausage to Dutch oven and brown. Drain grease. Return the peppers, garlic & onions to the meat. Add tomatoes and oregano. Bring to a boil. Reduce heat and cook 12-14 minutes. Toss with the cooked and drained egg noodles. Serves 10

Chicken Cordon Bleu Casserole10 cups boiling water6 carrots shredded (3 cups)6 TBSP margarine6 6-oz pkgs quick cooking wild rice mix

20 boneless, skinless chicken breasts10 slices ham, cut in half10 slices Swiss cheese, cut in half

Place carrots, rice and margarine in Dutch oven. Stir in boiling water. Place chicken breasts on top of rice mixture. Top each breast with a slice of ham. Bake for an hour or so until all liquid is absorbed and juice from chicken is clear. Place cheese on each slice and bake a few minutes until cheese is melted.

Pot Roast 3-lb. roast, English cut, boneless2 cups sliced onions2 cups chunked potatoes1 can mushrooms

1 gr. pepper sliced or chunk1 can green beans plus juiceSalt and pepper to taste5-tbsp. tapioca sprinkled over all2-4 cups tomato juice poured over all

Place a little bit of cooking oil and Dutch oven. Brown off meat while charcoal is getting started. Place all ingredients in the Dutch oven in the order given, reading across. BAKE at medium heat 3+ hours.

Swiss Steak - Put this one on early and just check the heat every so often.3 lbs. Beef top round steak 1/2 inch thick4 cups sliced onions2 4.5 oz jars whole mushrooms, drained2 10-1/2 oz cans condensed beef broth

1/2 tsp. salt1/2 tsp. pepper1/2-cup water4 Tablespoons cornstarch

Combine all ingredients except water and cornstarch in Dutch oven. Bake for 3 hours until beef is tender. In small bowl, combine water and cornstarch. Mix well then stir into beef mixture. Bake an additional 15-20 minutes until gravy has thickened.

Confetti Sausage N Rice - 8 servings

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2 lbs smoked sausage cut ½ inch slices2 TBSP margarine1 small chopped onion1 small chopped green pepper1 small chopped red pepper½ cup chopped celery

4 cups hot water2 cups uncooked long grain rice1 1/3 cup frozen peas n carrots8 oz mushroom stems n pieces, drained½ cup frozen corn4 tsp chicken bouillon granules or 4 cubes

Brown the sausage in Dutch oven with margarine. Remove the sausage and sauté onions, peppers and celery in the drippings until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until rice is tender. Return the sausage to the Dutch oven and heat through.

Penne with Vegetables and Kielbasa18 oz (6 cups) penne3 med red bell peppers cut into 1 inch pcs3 small onions cut into thin wedges3 9-oz frozen sugar snap peas

2 lb kielbasa, sliced1.5 cup milk1.5 lb Velveeta, cubed

Cook penne and drain. Meanwhile in a hot Dutch oven and add peppers, onions and snap peas and cook about 5 minutes or until crisp-tender. Drain if necessary. Reduce heat to medium and add kielbasa, milk and cheese. Cook 3-5 minutes until cheese is melted and sauce is smooth, stirring constantly. Add penne and stir gently to coat. Cook only a couple minutes until thoroughly heated.

Corn Casserole (side dish)2 can cream style corn2 can regular corn, drained2 pkg. Jiffy corn muffin mix2 stick margarine, melted

32 oz. Sour cream6 eggs, beaten16 oz. Grated Swiss16 oz. Grated cheddar

Mix all ingredients and bake in a Dutch oven for one hour.

Venison Stew3 lbs. Meat, cubed or meatballs1/2-1 cup flour1 1/2 tsp. Salt1 tsp. pepper2 onions, sliced2 cloves garlic, chopped4 stalks celery, chopped1 green pepper, chopped1 bag baby carrots

4 cups chicken broth1 tsp. Dry mustard3 Tbsp. Hungarian paprika1 lb. Fresh mushrooms, quartered10 new red potatoes1 lg. can chopped tomatoes2 cups Bisquick2/3 cup milk

Dredge meat in flour, salt and pepper. Brown in Dutch oven in oil. Remove meat. Sauté onions & garlic 2-3 minutes. Add meat, celery, green pepper, carrots, chicken broth, seasonings and additional water to cover, if needed. Cook 1 1/2 hours on medium heat, uncovered. Add mushrooms, potatoes and tomatoes. Cook 1 hour. Note this stew is heated from the bottom, not baked.

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Dumplings - mix Bisquick & milk and drop onto top of stew in heaping tablespoons for dumplings. Place them on top of the stew when it has finished cooking. Cover and add coals to the top. Cook for approximately 15 minutes.Creamy Corn (side dish) – serves 62 16-oz frozen corn1 8-oz cream cheese1/3 cup margarine

½ tsp garlic powder½ tsp salt¼ tsp pepper

Combine all ingredients in Dutch oven and bake on low until heated through and cheese is melted. Stir and serve.

Pork Stew with tomatoes & peppers 4-lbs. pork chunks2 14-oz cans Italian tomatoes, choppedSalt, pepper, oil2 tsp. basil

2 medium onions1 Tbsp. parsley4 large peppers

Trim excess fat from pork. In deep Dutch oven, heat oil add pork, salt, pepper. Brown 3-5 minutes. Add onions & peppers, cook 3 minutes or until onion is softened. Add tomatoes and bring to a boil. Reduce heat to low. Cover & cook 20 minutes until pork is tender. Add basil and parsley.

Chicken and vegetable stir fry (12” Dutch oven, serves 6)1 ½ lbs, skinless, boneless chicken

breast cut in 1” pcs3 TBSP vegetable oil3 cups broccoli florets8 oz sliced fresh mushrooms4 green onions3 carrots, peeled and sliced2 cups cauliflower florets

3 stalks celery, sliced½ cup soy sauce½ cup apple juice½ tsp ground ginger1 clove minced garlic1 TBSP corn starch dissolved in ¼ cup

water

Marinate chicken in soy sauce, apple juice and garlic 15-20 minutes prior. Reserve marinade for later use. Heat the oil in oven to medium hot. Add chicken and stir-fry until opaque. Remove and set aside. Now stir-fry broccoli, carrots, cauliflower and celery 3-4 minutes. Add mushrooms onions and ginger. Stir fry 3-4 more minutes. Add dissolved corn starch, marinade and chicken. Heat through until sauce has thickened. Serve immediately.

Mustard Roast (A Utensiless Meal)Prepare a large can of charcoals. Coat large rolled roast completely with yellow mustard. You cannot use too much. Place a double square 18" x 18" of heavy-duty foil on the ground and stand the roast in the middle. Cover with salt, approx. ½ lb. Using hot pot tongs, stack the graying charcoals one by one upon the roast until it is completely covered. Cook for one hour. Skewer roast from the top with large fork. Break away mustard/salt crust, which will be hard and break off in chunks. Slice and serve roast.

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Chicken Stuffing Casserole – 10 servings2 6-oz packages chicken stuffing mix2 cans cream of mushroom soup1 cup milk4 cups cubed cooked chicken

2 cups frozen corn2 8-oz cans mushroom stems & pcs drained4 cups shredded cheddar

Prepare stuffing mix according to package directions. Meanwhile combine soup and milk in a bowl and set aside. Spray 16 inch Dutch oven and place stuffing in bottom. Layer with chicken, corn, mushrooms, soup mixture then cheese. Bake for about 30 minutes until warmed through and cheese is melted.

Overnight Slaw (side dish)1 head cabbage – shredded1 red onion -- thinly sliced½ cup chopped red pepper½ cup chopped gr. Pepper½ cup sliced stuffed olives½ cup white vinegar

½ cup vegetable oil½ cup sugar2 tsp Dijon mustard1 tsp salt1 tsp celery seed1 tsp mustard seed

In a 4 qt. bowl, combine the veggies and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 min. Pour over veggies and stir gently. Cover and refrigerate overnight. Mix well before serving. 12 - 16 servings.

NOTES: Make this the night before, and the flavors keep getting better!

Seaside Shrimp Casserole1 green pepper, chopped 2 stalks celery, chopped 1 medium onion, chopped 1/4 cup finely diced sweet red peppers 3 lb. cooked, deveined shrimp 1 c. crab meat 4 hard cooked eggs, sliced

4 Tbsp. butter 4 Tbsp. flour 2 c. light cream 1 c. Cheddar cheese 1/2 tsp. salt 1/8 tsp. pepper 3/4 c. buttered cracker crumbs

Combine green pepper, red pepper, celery, onion and sauté in a small amount of butter or cooking oil; until vegetables are tender. Add shrimp, crab and eggs. Melt butter; stir in flour until smooth. Gradually add cream; cook until mixture thickens, stirring constantly. Add cheese, salt and pepper. Add sauce to shrimp mixture; turn into 3-quart casserole. Sprinkle crumbs over top. Bake at 400 degrees for 15 minutes now or make a few hours ahead, and heat in a 350 deg. oven until bubbly when needed. Yield: 12 to 15 servings.

Marinated Flank Steak¼ cup Soy sauce3-TBSP Honey2-TBSP Vinegar

Minced garlic1 ½ tsp ginger¾ cup oil

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Fresh chopped green onions

Marinate the steak at least 12 hours. Cook on hot grill at least 5 minutes per side. Slice and serve.Grilled Romaine Lettuce (side dish)Fresh heads of RomaineFresh garlicGround black pepper

Virgin Olive OilShredded Parmesan cheeseGrated Parmesan or Romano Cheese

Clean and wash lettuce. Open inside of head and add garlic, pepper, and oil. Do the same on the outside. Place on medium grill. Watch very close so it does not burn. Turn several times. There will be some charred leaves. They are the best tasting! Cooking time is about 5 minutes. Remove and cut up while still hot. Sprinkle with Parmesan cheeses.

Thai Shrimp Linguine 1 pkg (9-oz) refrigerated linguine1 cup fresh snow peas2 cups shredded carrots8-0z sliced fresh mushrooms

1 TBSP olive oil½ lb uncooked medium shrimp1 cup Thai peanut sauce

Cook linguine according to package directions, adding snow peas at the same time as linguine. Meanwhile in Dutch oven, cook carrots and mushrooms in oil over medium heat about 3 minutes. Add shrimp and cook and stir about 3 minutes longer until shrimp turn pink. Stir in peanut sauce and heat through. Drain linguine and snow peas and add to Dutch oven. Toss to coat.

Stroganoff 6 lbs stew meat3 cup chopped onion3 cans cr of golden mushroom soup3 cans cream of onion soup3 6-oz jar sliced mushrooms

pepper3 8-oz cream cheese3 8-oz sour cream3 pkgs noodles

Brown the meat in Dutch oven. Add onions, soups, mushrooms and pepper. Simmer on low for at least 90 minutes. Longer is better. Stir in cream cheese until melted then stir in sour cream and serve over noodles.

Sesame Almond Chicken1½ cups crushed soda crackers 1tsp parsley½ cup toasted sesame seeds 1 tsp thyme1 1/3 cup slivered almonds 2 crush bay leaf2 tbsp green onion 2 tsp dry mustard 1 cup melted butter 1 tsp salt6-7 lb chicken pcs

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Combine all but butter and chicken. Dip chicken in butter then coat with crumbs. Place chicken in a single layer in a Dutch oven. Sprinkle with remaining crumbs and pour the remaining butter over all. Bake about 90 min until fork tender.

Sweet & Sour Green Beans (side dish)4-16 oz cans green beans8 slices bacon4 med onion¼ cup flour 2 cups water

1 cup vinegar½ cup sugar1 tsp salt 1 tsp pepper

Heat beans in a pot. Dice and fry the bacon in a Dutch oven. Remove and set aside. Drain most of the bacon drippings, cook onion in the rest. Stir in other ingredients. Boil a couple minutes until thick. Stir in beans. Heat through then sprinkle the bacon on top.

Seasoned Green Beans (side dish)1 cup green beans (about 1 lb)2 tablespoons butter, melted½ tsp seasoned salt

½ tsp chili powder1/8 tsp garlic powder1/8 tsp onion powder

Steam for 7-8 minutes or until crisp-tender. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat.

Mediterranean Casserole 1 lb. noodles½ tsp. pepper1 can green beans2 TBSP cooking oil2 lb. ground beef

½ tsp. oregano1 tsp. salt12 oz can tomato sauce1 med. onion, chopped8 oz mozzarella cheese

Cook noodles in large pot according to package directions. In Dutch oven brown meat and onion in oil. Drain off fat. Add sauce, beans, and seasonings. Stir in cooked noodles. Add mozzarella cheese on top. BAKE ½ hour. Serves 7-8 people

Sweet & Sour Dutch Oven 3 lbs pork or chicken, in 1-inch chunks3 lbs carrots, sliced1 TBSP olive oil1 cup chopped onion3 lbs sliced mushrooms1 8-oz bottle soy sauce1 18-oz bottle ketchup

1 cup sugar3 TBSP cup vinegar2 20-oz cans pineapple chunks, reserve juice2 green peppers, dicedCornstarch

Stir-fry meat and carrots in 12” Dutch oven until cooked through. Add onion and mushrooms. Cook until mushrooms are tender. Add enough water to cover bottom of oven. Mix together soy sauce, ketchup, sugar, vinegar, and pineapple juice. Add to

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oven. Stir together, bring to a boil. Cover and cook 35-40 minutes until sauce turns a burn orange color. Add peppers and then enough corn starch to reach desired thickness. Remove from heat and add pineapple. Serve over rice.Rice (long grain) (12 one-cup servings)3 cups rice 6 cups water 2 TBSP butterCombine ingredients in 12” Dutch oven. Bring to a boil. Reduce heat to med-low and simmer for 20 minutes WITH COVER. Remove from heat and let stand at least 5 minutes until water is absorbed. Fluff with fork.

Cheesy Steak Casserole(a.k.a. Philly Cheesesteak Casserole) - (Serves 9-12)1 TBSP Olive Oil3 cups shredded mozzarella1½ lbs. Sirloin Steak3 cans evaporated milk1 medium onion, chopped

6 large eggs1 Green bell pepper, chopped½ tsp. salt1½ loaves Italian bread in 1” cubes½ tsp. pepper

Slice the sirloin steak into thin 1/8” slices. In the Dutch oven, brown the sirloin, peppers, and onions in the olive oil and then remove them to a bowl. In a separate bowl combine evaporated milk, eggs and spices. Place the bread cubes into the Dutch oven. Evenly spread the meat and vegetables over the bread. Pour egg mixture over the meat, vegetable and bread in the Dutch oven, pressing the bread with the back of a spoon to help the bread absorb the liquid. Top with mozzarella cheese. Cover and bake at 350º for about ½ hour or until mixture has set then serve.

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beef roast - troop 101.net uploads/recipes... · web view1 ½ cups canned pineapple tidbits in...

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