Dutch Oven Dinner

Last year when I was Enrichment Leader we planned as one of our Dinner groups to do a family Dutch Oven Night. It was such a big hit we decided to do it again this year. It was even a bigger hit. With 15 dutch oven dinners, at least 10 gallons of lemonade and some amazing desserts and s'mores we fed almost 120 people. It is sure nice to plan an activity and have that many people turn up. We all had such a great time and the food was delish!!! My husband is such a good sport to sit in the weeds with the hot charcoal and cook all that food, it sure is a good thing that's what he loves to do. Maybe next year we'll get 150. 


Here are the recipes we used.

Byron's Dutch Oven Potatoes

1 lb. thick slice bacon
(1) 10 ½ oz. can cheddar cheese soup
2 med. yellow onions; sliced
1 cup sour cream
5 cloves garlic; minced
2 Tbs. Worcestershire Sauce
1 1/2 cup fresh mushrooms; sliced
1 Tbs. Soy sauce
15 medium potatoes; peeled & sliced
salt and pepper to taste
(1) 10 ½ oz. can cream of chicken soup

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes.

Serves: 12
These were sooooo good and even better because I used frozen square cut potatoes so I didn't have to peel and cut 15 potatoes. Made things a little easier for me.

We also tried something a little less traditional and made a pasta dish. It was really good right after I finished it on the stove as directed, but lost a little of it's flavor as it reheated in the dutch oven. I would definitely make it again but just in my kitchen.

Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette

4 c Diced fresh tomatoes
1/2 c Red onion; chopped
3 tb Balsamic vinegar
1 c Low sodium chicken broth
3/4 c Fresh basil leaves
2 tb Grated parmesan cheese
1/2 ts Salt
1/4 ts Ground black pepper
3 Cloves garlic
8 oz Fat free cream cheese; softened
1 lb Rigatoni pasta
1 tb Pine nuts
Combine first three ingredients in a bowl and set aside.
Combine broth, basil, Parmesan cheese, salt, black pepper, garlic and cream cheese in a blender; process until smooth.
Cook rigatoni according to package directions. Drain and place in Dutch oven with basil-cream cheese mixture and cook over low heat until thoroughly heated.
Top pasta with tomato vinaigrette and pine nuts.

I also made a totally yummy dessert that I totally forgot about and now have a whole pan of gooey s'more bars for my family...Darn! Thanks to my sister-in-law for this recipe.

s'more cookie bars
ingredients:
1/2 c butter or margarine, softened
3/4 c sugar
1 egg
1 t vanilla extract
1 1/3 c all-purpose flour
3/4 c graham cracker crumbs
1 t baking powder
1/4 t salt
4 Hershey's Milk Chocolate Bars
1 c marshmallow creme (or small handful of mini marshmallows)

directions:
1.heat oven to 350 degrees, grease 8" square pan. (you may want to line it with foil for easy lifting out & cutting.)
2. beat butter and sugar in large bowl until light and fluffy. add egg and vanilla; beat well. stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. press half of dough into prepared pan.
3. arrange chocolate bars over dough, breaking as needed to fit. spread with marshmallow cream (or mini mallows). scatter bits of remaining dough over marshmallows; carefully press to form top layer.
4. bake 30-35 minutes or until lightly browned. cool completely in pan on wire rack. cut into bars. makes 16 very rich bars.