Baking Temperature Chart for Dutch Oven Cooking Temperature - Coals on Top/Bottom 325 350 375 400 425 450 8" 15 16 17 18 19 20 Dutch Oven Size 10/5 11/5 11/6 12/6 13/6 14/6 10 " 19 21 23 25 27 29 13/6 14/7 16/7 17/8 18/9 19/10 12 " 23 25 27 29 31 33 16/7 17/8 18/9 19/10 21/10 22/11 14 " 30 32 34 36 38 40 20/10 21/11 22/12 24/12 25/13 26/14 Servings Per Dutch Oven These are approximate as some people can eat more than others but they do serve as an aid: Oven Size Persons Served 8" 1-2 10" 4-7 12" 12-14 12"deep 16-20 14" 16-20 14"deep 22-28 16” A whole durned ARMY 22” Don’t even ask!! Seasoning Your Cast Iron Cookware The best results I have had has been to wash the new cast iron in hot, soapy water twice until you are sure the waxy coating is removed. Heat the piece for 5 minutes to make sure it is dry of water. Melt some solid Crisco in a small pan and apply it to the warm iron with a clean, lint free rag, or a good quality paper towel. Wipe off the excess on the edges. Excess oil will not carbonize on the surface and will flake off. Place the Dutch Oven upside down in an outdoor grill (if possible, to cut down on smoke in the house). Turn the lid upside down and stack it on the legs of the Dutch Oven. Regulate the heat to 425 degrees and leave for 1 ½ hours. Turn off the heat and allow the oven and lid to cool. Apply another coat of Crisco to the iron and repeat the process. You should have a good hard, black finish at this stage. A third coat will enhance the finish to a point that you can cook anything in the DO without concern. Normal Maintenance of Cast Iron - Scrape off all excess food. - Simply wash in hot water, no need to use soap. Use a nylon scrubbie, plastic brush, natural wheat bristles, bamboo brush, plastic scraper, or even a credit card to scrape off stubborn food; avoid using any abrasive metals to scrub or else you can end up removing more of the patina than you'd like. Other items that have been used are salt granules, sand, and crumpled up foil in water but the items mentioned earlier are recommended first. Do not use an SOS pad or steel wool! - For baked or burnt on foods, soak hot water inside the cast iron vessel, then scrub. In cast iron cookware, try boiling or heating water in the pot to loosen the food and then scrub off (Plain hot water will clean up cast iron satisfactorily 95% of the time). - Wipe dry immediately after washing. Do not let the cast iron air dry. Apple Crisp 10 Granny Smith apples 2 cups heavy cream 1 cup sugar ¼ cup flour 3 Tbsp Cinnamon Juice of 2 limes 1 tsp salt Topping: 1½ cup flour 1 cup brown sugar 1 cup cold unsalted butter cut into pieces Preheat Dutch oven to 350. Peel, core, & dice the apples in a large bowl. Combine the apples, cream, sugar, flour, cinnamon, lime juice, and salt. In separate bowl, combine the topping ingredients of flour & brown sugar, mixing well. Cut in the cold butter using your hands until mixed well. Grease bottom of Dutch oven. Pour in the apple mixture and spread evenly. Crumble topping mixture over the apple mixture making sure to cover the apple surface. Bake 45 minutes to 1 hour until done & apples are soft. Serve & enjoy! Hungarian Goulash 1 Lb. Stew Meat, cut into cubes 1 Onion, chopped ½ Tsp. Prepared Mustard ¼ Tsp. Paprika 3 Tbsp. Brown Sugar ½ Tsp. Salt 3 Tbsp. Worcestershire Sauce 6 Tbsp. Ketchup 1½ Cups Water *Flour & Shortening 1 Pkg. Egg Noodles Coat meat in flour and brown in Dutch oven in a few tablespoons of shortening; add onion. Combine remaining ingredients (except noodles) and stir; pour over meat and bring to a boil. Reduce heat, cover and let simmer for 2-1/2 hours. Add extra water, if necessary. Serve over prepared noodles. Makes 8 servings. Crawfish Corn Bread 2 Eggs 1/2 tsp. baking powder 1/2 Cup oil 3/4 cup grated sharp cheese 15 oz can cream corn 1 tsp. salt 1 medium onion, chopped fine 1 cup cornmeal 1 deseeded jalapeno chopped fine 1 lb. crawfish tails In a medium bowl, mix all ingredients together, just until batter is blended. Do not over mix. Pour into a greased 10 inch black iron skillet or Dutch Oven. Bake at 375 degrees, using 20 coals on top and 10 coals below for 30 minutes or until a toothpick inserted in center comes out clean. Pumpkin Cake 1 package yellow cake mix 1 1/2 sticks butter, divided 3 eggs, divided 1 large can pumpkin 2/3 cup evaporated milk 1/4 cup sugar Grease a 9-by-13-inch pan. For crust: Measure out one cup yellow cake mix from box; set aside. Combine remaining cake mix, one stick of melted butter and one egg. Smooth mixture into bottom of pan. For filling: Combine one large can of pumpkin, two eggs and 2/3 cup evaporated milk. Spread over crust mixture in pan. For topping: Combine reserved one cup of cake mix, 1/4 cup sugar and 1/2 stick butter; mixture will be crumbly. Spread over filling mixture in pan. Bake at 325 degrees for about 45 minutes, or until knife stuck into middle of cake comes out clean. Serve warm or cold with whipped cream. Brussel Sprouts with Cider Vinegar Dressing 1-1/2 lb Brussels sprouts, cleaned/trimmed 2 Tbsp. olive oil 1 onion, chopped 2 cloves garlic, sliced 1/4 cup cider vinegar 2 Tbsp. butter 1/2 tsp. Salt 1/4 tsp. pepper Cut a small “x” into the bottom of each sprout. Blanch sprouts in lightly salted boiling water for 5 minutes in a medium saucepan. Drain; set aside. Heat a large skillet over medium- high heat. Add oil and sauté onion and garlic until tender, about 3 minutes. Lower heat to medium; stir in drained sprouts, vinegar, butter, salt and pepper. Cook 3 minutes more until vegetables are evenly coated and heated thoroughly. Serve immediately. Simply Sinful Tomato Soup Chocolate Cake 1/2 cup (1 stick) butter, room temperature 1 1/2 cups granulated sugar 2 eggs 2 cups all-purpose flour 1/2 cup powdered cocoa 1 Tbsp. baking powder 1 tsp. baking soda 1 (10 1/4 ounce) can condensed tomato soup 1/4 cup warm tap water Preheat oven to 350. Grease and flour a 9-by-13-inch baking pan. In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, beating after each addition, and beat until fluffy. In a small bowl, mix together the flour, cocoa, baking powder and baking soda. In a separate bowl or mixing cup, mix together the tomato soup and water. Add the dry and wet ingredients alternately to the butter-sugar mixture, beating just to combine between additions. Spoon the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a cake tester inserted in the middle comes out clean. Let cool completely before frosting with Cream Cheese Frosting. Cream Cheese Frosting 1/2 cup (1 stick) butter, room temperature 1 (8-oz) pkg. cream cheese, room temp. 4 cups confectioners' sugar 1 tsp. vanilla extract 1 Tbsp. (or more) milk or cream In a mixing bowl, cream together the butter and cream cheese, then beat in the confectioners' sugar. Add the vanilla. Thin the frosting with the milk or cream until the frosting is a spreadable consistency. Pineapple Casserole 2 - 20 oz cans pineapple tidbits - drained and juice reserved 1/2 cup sugar 1/2 cup flour 1 lb. extra sharp cheddar cheese - grated 1 'stack' ritz crackers - crushed 1 stick butter - melted Mix sugar and flour until well blended (no lumps) in large mixing bowl. Add pineapple juice and 2/3 of the cheese. Mix well. Add pineapple. Stir well and pour into greased, 12-inch Dutch Oven. Stir crackers and butter together and spread over casserole. Top with the remaining cheese. Bake at 350, using 9 coals below and 16-17 on top, for about 30-35 minutes. Serves about 12. Bacon-Feta Chicken Rolls 4 boneless skinless chicken breast halves 8 bacon strips, cooked and drained 1 cup (4 ounces) crumbled feta cheese 4 roasted red pepper halves, patted dry 1/2 tsp. Salt 1/4 tsp. pepper 1 Tbsp. olive oil 1/2 tsp. Italian seasoning Flatten to 1/4-in. thickness. Top each with two strips bacon, 1/4 cup feta cheese and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie at 1-1/2-in. intervals with kitchen string. In a cast iron skillet, over medium heat, brown the chicken on all sides in oil. Transfer to an ungreased 10-inch Dutch Oven. Sprinkle with Italian seasoning. Bake at 350, using 9 coals on the bottom and 16 coals on top, for 35-40 minutes or until chicken juices run clear. Yield: 4 servings. Lemon Cream Coffee Cake 1 (8-ounce) pkg. cream cheese, softened 1/4 cup sugar 1 (8-ounce) carton lemon yogurt 1-1/2 tsp. finely shredded lemon peel 3 cups all-purpose flour 1 cup sugar 1 Tbsp. baking powder 1/4 tsp. salt 1/4 tsp. ground nutmeg or mace 1 cup butter 2 eggs, slightly beaten 1 cup milk 1/2 tsp. almond extract 1/2 cup sugar 1/2 cup all-purpose flour 1/4 cup butter 1/2 cup chopped pecans or sliced almonds Grease a 12-inch DO and set aside. In a medium bowl beat cream cheese with an mixer until fluffy. Beat in sugar; fold in yogurt and lemon peel. Set aside. In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Cut in the butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan. Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible. Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan. Bake at 350 degrees, using 8 coals on the bottom and 16 coals on the top, for 45 to 50 minutes or until cake is golden and toothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store. Makes 12 servings. Red Beefy Enchiladas 12 inch Dutch oven 1 pkg. corn tortillas 2 lbs hamburger meat 1 can of diced green chilies 1 large can red enchilada sauce 1 large onion, diced 1 can of sliced olives 1 large bag of shredded cheese 1 can of kernel corn, drained Fry hamburger in Dutch Oven. Remove and set aside. Place a layer corn tortillas in bottom of Dutch Oven; in large bowl, mix cooked hamburger meat, green chilies, diced onion, drained corn; spread a portion of the mixture on top of the tortillas; pour a bit of the red enchilada sauce over top; spread some cheese over top; now start another layer and repeat. On top layer, add sliced black olives to top. Bake at 350 for about 30-45 minutes using 9 coals under and 15 top. YUMMY! Have sour cream and salsa on hand. Strawberry-Rhubarb Crumble Topping: 1 1/3 cup flour 1 tsp. baking powder 3 Tbsp. Sugar 3 Tbsp. Turbinado sugar (Sugar in the Raw) Zest of one lemon 1/4 pound (1 stick) unsalted butter, melted In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Filling: 3 cups rhubarb, cut into 1-inch pieces 2 qt. Strawberries, hulled, quartered Juice of two lemons 1 cup sugar 1 cup flour ½ tsp. of salt Toss together the rhubarb, strawberries, lemon juice, sugar, flour and salt and dump into a 12-inch dutch Oven. te or oval dish. Cover fruit filling thickly and evenly with topping. Bake at 425 degrees, using 32 coals, 10 below and 22 on top, until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Yield: 6 to 8 servings. Strawberry Coffee Cake Crumble Topping: 1 cup flour 1/2 cup sugar 1 stick of margarine (stick form is necessary), cold from the fridge Sift the sugar and flour in a bowl and cut in the butter until little pea sized bits. Strawberry Coffee Cake: 2 cups flour 1 c. sugar 2 Tbsp. baking powder 1 tsp. salt 2 tsp. Cinnamon 2 tsp. vanilla extract 1 cup milk 2 eggs 1/4 cup margarine, melted 3 cups strawberries, sliced Sift the first four ingredients together in a bowl and set aside. Whisk the milk, eggs, vanilla, and melted margarine together in a bowl. Add the mix of wet ingredients to the bowl of dry ingredients. Beat together with a mixer until well incorporated. Pour into a pre-greased 12- inch Dutch Oven. Arrange the sliced strawberries on top of the batter. Sprinkle the crumble toppings. Bake at 350 degrees, using 8 coals below and 16 on top, for 35-45 minutes. Corn In Butter Sauce 2 (16 ounce) bags frozen corn 2 tsp. salt 1/2 cup butter, cut up 1 tsp. sugar 1 cup water 1 1/2 tsp. cornstarch Add corn to large pan, along with salt, butter, and sugar. Stir corn mixture over medium heat until butter is melted. Combine water and cornstarch and stir until cornstarch is dissolved. Slowly add water to corn in sauce pan, stirring constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer, stirring occasionally, until corn is tender, about 10 minutes. Root Beer Brownies 2 boxes of brownie mix for a 12-inch Dutch Oven pan Root Beer, 1-2 cups, enough to make the batter smooth but not too runny Mix both ingredients and dump it in an oiled 12" Dutch Oven. Bake at 350 degrees, using 9 briquettes on the bottom and 16 briquettes on top, for 45-50 minutes or so, until a toothpick inserted in the middle comes out clean. Triple Chocolate Cherry Upside-Down Cake This dessert is always a hit. 12-inch Dutch Oven 1 milk chocolate cake mix 1 bag milk chocolate chips (do not use semi sweet) 2 cans cherry pie filling 1 tub of ready made milk chocolate frosting Line the Dutch Oven with parchment paper, then add the pie filling. mix cake as per directions on the box, add and mix in the chocolate chips. Pour over cherries. Bake @ 350 degrees for about 45 minutes, turning the lid and oven every 10-15 minutes. Check for doneness with a knife. When done let sit with lid off for about 15 minutes, put lid back on and invert onto a lid stand. Let rest for at least 30-45 minutes to set up better. Remove oven and carefully peal parchment paper off. Allow to cool more and frost with frosting. Be ready for a super chocolate experience. Dutch Oven Stuffed Mushrooms 12” Dutch Oven 20+ coals below for the sausage 8 coals below, 16 above for baking 1/2 lb Italian sausage 1 pound of fresh mushrooms (not portabello) 1 package cream cheese Parmesan Cheese Grated Cheddar Cheese Cook the sausage over the 20 some-odd coals so it’s finely crumbled. Set aside to cool. Rinse the mushrooms and break the stems out and set aside the caps. Finely chop the stems and mix with the sausage, parmesan, and the cream cheese. With a spoon, fill each mushroom cap with the mixture and placed it into the greased Dutch Oven. Sprinkle on a layer of grated cheddar cheese. Cover and bake at 350 degrees 8 coals below, 16 above, for 30-40 minutes.