MOUNTAIN MAN BREAKFAST
Makes 4 servings in a 10-inch Dutch oven.
- 1 lb. country sausage
- 1 lb. frozen hash brown potatoes
- 4 eggs, beaten with 1/8 cup water
- 1 cup sharp cheddar cheese, shredded
DIRECTIONS: Fry and crumble sausage in a 10-inch Dutch oven. Remove sausage and drain on a paper towel. Over the sausage grease in a Dutch oven, spread and brown the frozen hash brown potatoes. Place cooked sausage over the browned hash browns. Pour whipped eggs over hash browns and sausage. Sprinkle cheese over top of the mixture.Bake until eggs are cooked.
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CORNISH GAME HENS
Makes 4 servings in a 12-inch Dutch oven.
- 4 Cornish game hens
- 1/2 stick butter, melted
- 1/4 cup orange juice
- 1/4 cup honey
- Salt and pepper to taste
DIRECTIONS: Preheat Dutch oven. Place hens on a rack in a 9-inch baking pan. Sprinkle hens with salt and pepper. In a small bowl combine butter, orange juice and honey. Spoon mixture over hens. Place in Dutch oven and bake until a meat thermometer registers 165 degrees Fahrenheit and juices run clear. Baste every 15 minutes during cooking. Serve hens on a bed of brown rice.
GAME HEN SAUCE
- 1/2 cup orange juice
- 2 T. honey
- 1/2 tsp. cider vinegar
- 1 T. cornstarch
- 1 T. cold water
DIRECTIONS: In a small saucepan combine the orange juice, honey and vinegar. Combine cornstarch and water until smooth; stir into orange juice mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with hens.
HIGH PLAINS HOMINY
Makes 5 to 6 servings in a 10-inch Dutch oven.
- 2 cans yellow hominy
- 6 strips bacon, cooked and broken into pieces
- 1/2 cup onion, chopped
- 5 T. salsa
- 1 cup cheddar cheese, grated
- 1 small can chilies, chopped
- 3 whole chilies
DIRECTIONS: Fry bacon in skillet and remove from heat. Sauté onions in bacon drippings until soft. Place in 9-inch aluminum pan with hominy, salsa, cheese, bacon and one small can of chopped chilies. Mix together, but save some bacon to go on top. Place on a trivet in Dutch oven. Arrange the three whole chilies on top and sprinkle bacon over them. Bake until cheese is melted.
SOUTHERN BISCUITS & COUNTRY GRAVY
Makes 4 servings in a 10-inch Dutch oven.
- 2 cups self-rising flour
- 1/4 cup vegetable shortening
- 2/3 to 3/4 cups buttermilk
DIRECTIONS: Preheat Dutch oven. Spray baking pan with non-stick cooking spray. Measure flour into large cooking bowl. Cut in shortening with two knives until crumbs are the size of peas. Blend in just enough milk with a fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently two to three times. Roll dough to 1/2-inch thickness. Cut, using a 2-inch, floured biscuit cutter. Place in baking pan with sides touching. Put pan in Dutch oven. Bake until golden brown.
QUICK COUNTRY GRAVY
- 1 Package of Pioneer Brand Country Gravy mix
- 2 cups water
DIRECTIONS: Bring 1-1/2 cups of water
to rolling boil. Blend Country Gravy mix with 1/2 cup cool water. Whisk until lump free. Pour the gravy mix blend into the boiling water. Stir vigorously with a whisk until thickened. Remove from heat. Serve over biscuits.
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PINEAPPLE UPSIDE DOWN CAKE
Makes 6 servings in a 12-inch Dutch oven.
- 1 package Jiffy Golden Yellow Cake mix
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1 can of pineapple slices, drained (reserve juice)
- 1 egg
- 1 small jar of maraschino cherries
DIRECTIONS: Preheat Dutch oven. Melt 1/4 cup butter in the pineapple upside-down cake pan and sprinkle it with 1/2 cup of brown sugar. Place pineapple slices over the brown sugar and place a maraschino cherry in each center. Set aside. In a medium bowl, beat yellow cake mix, egg and 1/2 of pineapple juice for 4 minutes. Pour batter over pineapple slices in pineapple upside-down cake pan. Place in Dutch oven on a trivet or cake rack. Cook until cake is golden brown and a toothpick inserted in its center comes out clean. Remove from Dutch oven, pour remaining pineapple juice over cake and allow to cool in pan for 2 minutes. Carefully flip into serving plate and serve warm.
Super Sources for Going Dutch
Chuckwagon Supply Co.
Lodge Mfg. Co.
This article was originally published in The NEW PIONEER™ Fall 2015 issue. Subscription is available in print and digital editions here.