10” 4 quarts anything for 2-6 people; beans, rolls, cobblers
12” 6 quarts Main dishes to serve 12-14 people or side dishes of rolls, deserts
14” 8 quarts Main dishes to serve 16-20 people, or side dishes of rolls, potatoes, vegetables
16” 14 quarts Any food for large groups
20” 24 quarts Any food for a larger group of 50-60 people
So select a Dutch oven that will fit your needs the best. Remember the Dutch oven is “The pot that does it all.”
When food is cooked in a Dutch oven, the best thing to do with it is to eat the food immediately. If this isn’t possible for some reason, try these hints:
Breads – remove from oven and cover with a towel
Cobblers – Remove from heat and let stand in the oven
Vegetables – Vegetables are better if not overcooked. Remove from the fire and then reheat just before serving. Don’t add sauces or cheese until your are sure of the serving time.
Fish – Usually fish cooks so fast you should wait until serving time before you start.
Baking temperatures taken from regular cookbooks sometimes refer to slow, moderate, hot or very hot ovens. Those terms normally reflect the average following Fahrenheit degrees. Slow 0 250 to 350; Moderate – 350 to 400; Hot – 400 to 450; Very Hot - 450 to 500.
The recipes for the previous issues have been smothered steak and fruit cobbler. This month we will feature two new recipes. These recipes will be “Cowboy Potatoes” and “Basic Frijoles” (pinto beans).
Cowboy Potatoes (12” oven)
6 to 8 medium potatoes (2 ½ to 3 pounds)
2 to 3 medium yellow onions finely chopped
1 pound velveeta cheese, cubed
1 cup mayonnaise
1 pound sliced bacon, cooked and crumbled
¾ cup sliced ripe olives
1 bunch green onions – cut fine, tops and all
1 box sliced mushrooms
Cajun seasoning – use sparingly
Black pepper – to taste
Peel the potatoes; place in a pot and boil until tender but firm; drain and cube. In a bowl, mix the potatoes with the onion, ½ the cheese, and mayonnaise. Transfer to a 12” Dutch oven. Sprinkle with bacon, ripe olives, and green onions. Cover oven with lid and cook for 30 minutes with moderate heat. Ten minutes before serving add mushrooms and the rest of the cheese. This recipe can be cooked at 350 degrees in a 13” x 9” pan in a conventional oven.
Basic Frijoles
2 cups pinto beans
6 cups water
½ lb salt pork
1 yellow onion diced
1 clove garlic
1 T salt
Black pepper – to taste
Wash and sort beans. Soak beans overnight. Pour off water and start with 6cups new water. Add salt pork, onion and garlic. Bring beans to a boil. Reduce heat and simmer until done. Do not add salt & pepper until beans are done.
Next month we will talk about sourdough starter and bread making. So until then….
