Dutch oven foods


Sloppy Joes
Makes:10
2 pounds ground turkey or beef
½ cup chopped onion
2 celery ribs with leaves, chopped
¼ cup chopped green pepper
1-2/3 cups canned crushed tomatoes
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
½ teaspoon garlic salt
¼ teaspoon ground mustard
¼ teaspoon paprika
8 to 10 hamburger buns, split

In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.

Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. 

Spoon about ½ cup meat mixture onto each bun.



Peach and Berry Cobbler
Ground cinnamon
⅓ cup sugar
½ cup baking mix
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice
1 pint fresh blueberries
Topping:
2¼ cups baking mix
¼ cup sugar
¼ cup (1/2 stick) butter, melted
½ cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Spray a Dutch oven with vegetable oil cooking spray. Preheat to 350 degrees F.

Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.

To make the topping: Combine the baking mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.

Place hot coals on the Dutch oven and heat for 30-45 minutes, or until the top is golden brown and crusty


Jambalaya
serves:6
1 tablespoon olive oil
½ pound smoked sausage, cut into ¼-inch thick slices
½ large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes, with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
¼ teaspoon dried thyme
1 pound peeled and deveined medium shrimp

Heat the olive oil in a Dutch oven over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes.

Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer and simmer 20 minutes.

After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center.

Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.



Ravioli
1 25 oz bag frozen sausage ravioli, thawed
1 large 45 oz jar spaghetti sauce
¼ cup fresh Parmesan cheese (can use grated)
1 cup shredded Mozzarella cheese
½ cup water

Spray the dutch oven with cooking spray or line with tin foil and spray with cooking spray. Put a thin layer of spaghetti sauce on the bottom of a 12″ dutch oven. Place a single layer of the ravioli over the bottom of the oven.

Cover the ravioli with half of the remaining spaghetti sauce. Sprinkle on the parmesan cheese. Place another layer of the ravioli on top of the sauce. Pour on the rest of the spaghetti sauce.

Top the sauce with the mozzarella cheese and add a little more Parmesan cheese. Pour the water around the edge of the pan to add some additional moisture.

Cook in the dutch oven at 350 degrees for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.
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