FW: One Pot / Dutch Oven
Larry Jones (lwjones@GULFTEL.COM)
Sun, 15 Dec 1996 12:42:21 -0600
While list traffic is a little slow over the weekend, I'd like to send this menu out and give Bruce a BIG round of applause.
While the instructions for the Chicken Pot Pie are a little vague, anyone with cooking experience can work it out. I must admit that it was a FANTSATIC HIT at our WeLOT yesterday, and will become one of my regular DO recipe's ranking right up there with D
an O'Canna's DO Roast.
For those of you that requested summaries of the recipes I received, they should be going out tonight.
Thanks, Bruce and everyone else that responded to my request for new food ideas.
From: BRUCE L MATHEWS <ETA.OFAM.MATHEWSB@DOLETA.GOV>
Sent: Wednesday, December 11, 1996 1:50 PM
Subject: One Pot / Dutch Oven
Here's a couple we tried at the JLT in Nov.
Chicken Pot Pie
In the Dutch Oven (DO) bottom heat, brown/cook some chicken along
with onions/green peppers/celery. This chicken could be fresh that
was cubed at camp or cut at home and brought out. You could
substitute canned chicken or our groceries have precooked chickens.
After the chicken and onions are done add a bag of frozen mixed
veggies. Stir in one or two cans of cream of mushroom soup (or cream
of any other that grabs you). Cover and heat from the bottom until
bubbly then cover the top with canned biscuits (or dough from
bisquick). Add top heat and cook until biscuits are brown on top.
Green Bean Casserole
Drain two (3 or 4) cans of French cut green beans (these are cut down
the length not across the width). Add 1 or 2 cans of cheddar cheese
soup (depending on how many beans). From a can of French Fried Onion
Ring Bits, Crumble about 2/3 into green beans and stir in. Add the
remainder of the onions to the top as topping. There is nothing in
here that really needs cooking so just get it all hot and bubbly and
go for it.
SM Troop 996
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City