12 inch Dutch Oven with Casserole dish that fits inside (Preformed foil type works)
3 Tbsp Flour
1 Can Evaporated Milk
4 Eggs
1 tsp Cilantro (Dried Flakes)
Salt to taste
Pepper to taste
½ Tbsp Butter
2 Large Cans of whole green chili’s
1 lb Cheddar Cheese shredded
1 lb Monterey Jack Cheese shredded
Instructions
Perheat 12 inch Dutch Oven 325°
Separate Egg whites from yolks (Keep both)
In large bowl combine Egg Yolks, Flour, Couple dashes of Salt & Pepper. Beat Well.
In another bowl beat egg whites until stiff. Fold egg whites into the yolk mixture.
Use butter to grease a casserole dish that fits in your Dutch Oven. Lay out half the chili’s in the bottom of the casserole dish. Spread the Cheddar Cheese on the chili’s.
Lay out the other half of the chili’s on top of the Cheddar Cheese layer. Then spread the Monterey Jack Cheese on top of that second layer of Chili’s.
Pour the egg mixture on top.
Bake for 45 minutes @ 325° or until an inserted knife comes out clean.
From our “First Annual Vintage Trailer Rally” @Lake Havasu State Park, Arizona. We managed to fire up the Dutch Ovens for the Potluck meal. Here is the Dutch Oven Apple Dump Cake Recipe:
1 Can Apple Pie Filling (Somewhat chopped)
1 Stick of Butter
1 Box Cake Mix (White or Yellow)
1 Tbsp. Cinnamon
3 Tbsps. Brown Sugar
1 Sprinkle Salt
8 oz Martinelli’s Sparkling Cider (Or Clear soda such as 7Up, Sprite, etc)
Start your charcoal 15 minutes ahead. 12 inch Dutch Oven – Apply a good coating of Crisco or Spray oil
Melt 2 Tbsps. of the stick of butter in the bottom of the Dutch Oven. Pour in the chopped apple pie filling and add half the Cinnamon, Half the Brown sugar and shake of salt.
Dump the dry cake mix on top of the apple mixture and spread evenly.
Chop the remaining butter in chunks and distribute over the dry cake mix.
Pour the Cider over the entire top of the cake mix best you can.
Sprinkle the remaining Cinnamon and brown sugar over the top.
Cover the Dutch Oven with its lid. Coals for 350 degrees heat.
With a 12 inch Dutch Oven, place 9 coals on the bottom at the outer perimeter. Add a full ring of coals to the top at the very perimeter of the lid (about 15 -18 coals.
Bake about 45 -60 minutes.
The cake should be somewhat firm on the top, but gooey when served. Best served hot with some vanilla ice cream and a little whipped cream.
If you like a sweet sour combination, serve with creamed cheese. Once it is cold I love it with a sharp cheddar cheese.
2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda 1 tablespoon baking powder ( use one without aluminum) 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold 1 cup buttermilk ( approx)
Directions
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over mixing.
You also must pat the dough out with your hands, lightly.
Recipe and Photo’s submitted by: Bruce Tracy
Editor Note: From time to time we get recipes that even the name gets everyone's curiosity going. We believe this is going to be one of them!
This dish looks hard to do but it is really very easy. Just get all of the ingredients on the counter before you start. Then all you have to do is reach and add. Many versions of this recipe use seasoned sausage. I don’t think that is necessary.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Servings: 8Servings
Ingredients
1poundbaconthick cut divided apart
2poundsground pork
8ouncescream cheeseroom temperature
1medium onionsliced thin
1bell peppersliced or diced or both
Bottle of your favorite BBQ sauce
Cookie sheet
Cooling rack
Parchment paper
Instructions
Directions:
Cut four pieces of bacon into 1/2 inch pieces and fry to your preference. Set aside to drain.
Lay a sheet of parchment paper on your counter and place the ground pork in the middle.
Spread with your hands until you have about a 10 by 10 inch square about 1/2 inch thick.
Spread the cream cheese over half of the pork and add the bacon bits, onions and bell peppers. Gently roll it up from the cream cheese side. Set aside.
Make a 5 by 5 lattice with 10 pieces bacon. Googling bacon lattice will give you several “you tube” videos, it’s way easier than you might think. Place the pork roll with the seam toward you on the edge of the lattice closest to you. Roll it on the bacon, picking up the lattice as you go. Remember where the seam ends up.
Place cooling rack on a cookie sheet or inside a Dutch Oven. Place a piece of parchment paper on it. Place the bacon encased pork roll on the paper, seam side down. Brush liberally with bbq sauce.
Roast for about 75-90 minutes at 425 degrees. Check with a meat thermometer at 75 minutes.
When it reaches 155 brush one more time with bbq sauce and continue cooking for 10 more minutes.
When it’s done let it sit for 15-20 minutes so it can set up.
Notes
Bruce Tracy December 2013 Follow Bruce on Facebook at https://www.facebook.com/bruce.tracy.5 Interested in Bruce's hardcover Dutch Oven Cookbook? Just in time for Christmas? One of many sources to purchase "Dutch Oven Baking" by Bruce Tracy
