Chicken Stew and Peach Cobbler - Dutch Oven Style

These are both so simple to put together and are OH SO yummy on a cool Fall evening! Try the cobbler with a scoop of butter pecan ice cream. We do them in the dutch oven on the fire pit, but could also be done in your oven.
DO Chicken Stew
4 boneless skinless breasts
5 med potatoes, peeled and cut into chunks
6 carrots, peeled and cut into chunks
1 lg onion, cut into chunks
1 T minced garlic
1/4 tsp Cajun seasoning
1/4 tsp Poultry seasoning
8 slices bacon, browned and chopped
2 ribs celery, cut into chunks
4 cups water
2 bouillon cubes
½ stick margerine

Cut margerine into pats and place in the bottom of the dutch oven. Add the other ingredients. Place on the fire and cover the lid with coals. Turn 1/4 turn every 15 mins. At the 30 minute mark, check for doneness and add water if needed.



DO Peach Cobbler

1 qt + 1pt peaches in syrup
2 pie shells
½ cup cinnamon sugar
2 T flour
1 stick butter, cut into pats

Place several pats of butter in the bottom of the dutch oven. Break a pie shell into chunks and arrange on top of the butter. Add both jars of peaches with syrup. Sprinkle with the flour and 1/2 the cinnamon sugar. Cut the remaining pie crust into strips, and arrange on top. Sprinkle with remaining cinnamon sugar. Place on the fire and arrange coals on top. Cook for 45 minutes, turning every 15 minutes.

Fall Crockpot Supper with Home Made Dinner Rolls

Fall Hamburger Crock Pot Supper
1# Ground beef
4 lg potatoes, peeled and cut into chunks
4 lg carrots, peeled and cut into chunks
1 head cabbage, cut into chunks
¼ tsp garlic powder
1 T mined dried onions
1 cup water
1 beef bouillon cube
Pepper
Dash of Worcestershire sauce
18 pats butter (about 1 ½ sticks)

Brown ground beef in a heavy skillet, add a dash of Worcestershire sauce. In a crockpot, arrange 6 pats of butter, then arrange cabbage and potatoes on top. Add 6 more pats of butter, then the carrots and beef. Sprinkle the top with the garlic powder, a dash of pepper, and the remaining pats of butter. Mix the bouillon cube with the water, pour over top. Cover and cook on low for 6-8 hours.Home Made Rolls

1 ½ cups warm water
4 ½ tsp yeast
6 T Sugar
6 T Olive oil
1 tsp salt
5-6 cups all purpose flour

In a large mixing bowl, mix together the warm water and the yeast until the yeast is dissolved. Add the salt, sugar, and oil. Add the flour, one cup at a time, mixing in each cup until a stiff dough is formed. Knead the dough for 6-8 minutes. Place the dough in a well greased bowl and cover with a damp towel, place in a warm spot and allow it to rise until doubled.

Cut dough into ¼’s. Divide each fourth into 4 rounds and arrange in a well greased 9 1/2 X 13” pan for a total of 4 rows.

Cover pan with a damp cloth and allow to rise for an hour, or until the rolls have doubled in size.

Bake for 20 mins in a 350º oven, or until golden brown. Remove from oven and place the pan on a wire rack. Baste the rolls liberally with a melted stick of butter.

Hamburger & Kielbasa Soup with Crusty Herbed Bread

Hamburger & Kielbasa Soup

1# Ground beef
1# Kielbasa
½ cup chopped onion
1 T minced garlic
1 sprig rosemary
2 Bay leaves
1 T Fresh Basil
½ tsp fresh sage
1 bell pepper, cut into rings
2 stalks celery, with leaves, chopped
½ cup green beans
½ cup chopped tomatoes
1 chicken bouillon cube
2 cups water
1 fresh hot pepper, diced fine
1 pt black beans
1 cup frozen corn

Brown Ground beef in a soup pan, add onion, celery, garlic, and kielbasa. Simmer together until onions are tender. Add all other ingredients except corn. Simmer for about an hour. Add corn and simmer another 15-20 minutes.

Serve with a crusty herbed bread.

Crusty Herbed Bread

5-6 cups all purpose flour
2 cups warm water
4 ½ tsp yeast
1 ½ tsp salt

In a large mixing bowl, stir together 2 cups of the flour, the yeast, and salt. Add the water and stir until well blended. Add the remaining flour 1 cup at a time until a stiff dough is formed. Knead for 8-10 minutes.

Place dough in a well greased bowl and cover with a damp towel. Allow it to rise until about doubled.

Punch down dough and knead for about 2-3 minutes. Place on a baking sheet oiled with a good herbed olive oil. Oil the top of the loaf and arrange fresh herbs on the top. Allow it to rise in a warm spot for about an hour.

Preheat the oven to 350º and brush the loaf with an egg white wash. Allow the dough to rest until the oven is heated. Brush dough with the egg wash again, then bake for about 15 minutes. Brush dough again and bake for an additional 15 minutes or until done. Using a spray bottle, squirt streams of water onto the bottom and sides of oven (do NOT spray the heat element) to create steam; this will yield a crusty outer layer on the bread.

South of the Border Casserole

Like many of our great favorites, this was inspired by cleaning out the refrigerator!

4 cups leftover cooked rice
1 - 10 oz can chili
1/2 cup breakfast sausage crumbles
handful of sliced black olives (leftover, or optional)
1/2 cup leftover refried beans
1/2 cup water
1 T tomato bouillon
1 cup cheddar cheese, grated
1 can Ro-Tel tomatoes

In a large bowl mix together the rice, chili, sausage, olives, refried beans, Ro-Tel, water, and bouillon. Spoon half of the mixture into an ungreased casserole dish. Top with 1/2 cup grated cheddar cheese. Spoon the other half of the mixture into the dish. Cover and bake at 350ºF for 30 minutes. Uncover and sprinkle 1/2 cup grated cheddar on top. Bake for an additional 15 minutes or until cheese has melted.

Serve with sour cream and corn tortilla chips.

Cheesy Chicken Potato Casserole

The creamed soups are something that I plan to work on, trying to make and can some that will duplicate what I buy. For now though, as long as the prices hold at Save A Lot, the .69 cream soups are cheaper than what I can make and put up.

Cheesy Chicken Potato Casserole
4 boneless skinless chicken breasts
1 teaspoon seasoned salt
1 T olive oil
1 can cream of celery soup
2/3 cup milk
1/2 cup sour cream
pepper to taste
3 large potatoes, diced
1 1/2 cups cheddar cheese, grated
1 1/2 cups french fried onions.

Sprinkle chicken with the seasoned salt, and brown them lightly in a skillet with the oil. In a small bowl, stir together the grated cheese and onions; divide in half and set aside. In a large bowl, stir together the milk, sour cream, soup, pepper. Stir in the hash browns and cheese/onion mixture, then pour into a 13X9 dish that has been greased with butter. Arrange the chicken on top. Cover and bake for 40 minutes. Then uncover & sprinkle the remaining cheese/onion mixture on top; bake uncovered for 10 minutes.

Corn Stuffing Balls

I buy stuffing mixes when they go on sale in the fall, and keep them for year round use. This is a hearty side dish that makes about 10 tennis ball sized servings. It breaks down to about .12 per serving.



Corn Stuffing Balls
1/2 cup celery with leaves, chopped
1 small onion, chopped
14.5 oz can cream style corn
1/4 cup water
pepper to taste
1 tsp poultry seasoning
6 oz Stove Top stuffing mix
2 eggs, beaten
1/2 cup butter, melted
2 T breadcrumbs

Combine all ingredients except butter. Shape into balls (about the size of a tennis ball) and arrange in a crockpot. Pour butter over the balls. Cook on low for about 3-4 hours.

Best Crockpot Porkchops

These fall off the fork beauties go great with mashed potatoes. It is the best porkchop recipe I've ever tried! The mix recipe is below.

Best Crockpot Porkchops
6 medium pork chops (the cheap cuts work great for this)
1 envelope onion soup mix*
1 can cream of mushroom soup
1 can cream of celery soup
1 bouillon cube
1 cup water
2T cornstarch mixed with 1/2 cup water

In a crockpot, mix together the soup mix, mushroom soup, celery soup, boullion cube, and water. Add chops. Cover and cook on low heat for about 6 hours. 10 minutes before serving, add the cornstarch slurry to thicken.

*Onion Soup Mix - 1 packet
4 tsp beef bouillon granules
8 tsp dried onion
1 tsp onion powder
1/4 tsp pepper
Mix ingredients and place into a snack sized zippy bag. Keeps for 6 months