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1. Introduction, 9
2. Dutch Oven Care and Handling, 11
Seasoning a Cast-iron Dutch Oven, 12
Cleaning a Cast-iron Dutch Oven, 13
Storing Cast-iron Dutch Ovens, 14
Starting Up a Cast-aluminum Dutch Oven, 15
Cleaning a Cast-aluminum Dutch Oven, 15
Storing a Cast-aluminum Dutch Oven, 15
3. Tools and Cooking Accessories, 17
1. Oil, 17
2. Paper Towels, Rags or Burlap, 17
3. Long- or Short-handled Ax, 18
4. Long- and/or Short-handled Dutch Oven Tools, 18
5. Shovel and/or Long-handled Tongs, 19
6. A Thick Leather Glove, Hot Pads or Mit, 19
7. Cooking Table, 21
8. Long-handled Spatula, Spoon, Fork and Tongs, 22
9. Charcoal Lighter or Lighter Fluid, 22
10. Small, Narrow Putty Knife, 22
11. Wisk Broom, 22
12. 3 Large Nails or Railroad Spikes, 22
13. Lid Racks, 23
14. Dutch Oven Nylon Storage and Handling Bags, 23
4. Heat Sources, 27
Coals from Wood Fires, 27
Cook with Coals, Not an Open Flame, 28
Have a Large Supply of Coals Available, 28
Don't Forget Your Shovel, 29
All Woods are Not Created Equal, 29
Charcoal Briquettes, 29
Hints to Help Control Heat Sources, 31
How to Determine Fire Temperatures, 32
5. The Three Basic Dutch Oven Cooking Techniques, 35
Bottom-heat Cooking, 35
Baking (Bottom- and Top-heat Cooking), 35
Slow Pit Cooking, 37
6. Vegetable Dishes, 41
Dutch Oven Potatoes I, 41
Dutch Oven Potatoes II, 42
Potato Casserole, 42
New Peas and Potatoes,43
Mollyanne's Baked Beans, 43
Swiss Cheese and Mushroom Quiche, 44
Vegetables in Chicken Sauce with Dumplings, 45
Garden Vegetable Combination with Butter Sauce, 45
7. Breads, Biscuits and Rolls, 47
Scrambled French Toast, 47
Perfect White Bread, 48
Cheese Bread, 48
French Bread, 49
French Cheese Braid, 49
Bread Sticks, 50
Angel Biscuits, 50
Sky-High Biscuits, 51
Orange Rolls, 51
Pizza Dough, 52
Balloon Buns, 52
8. Sourdough Recipes, 55
Sourdough Starter, 55
Sourdough Basic Batter, 55
Thin Sourdough Pancakes, 56
Thick Sourdough Pancakes, 56
Sourdough Scones, 56
Sourdough Biscuits, 57
Sourdough Hot Rolls, 57
Sourdough Cornbread, 58
Sourdough Half-and-Half Bread, 58
Sourdough French Bread, 58
Cottage Cheese Sourdough Bread, 59
Holiday Bread, 60
Honey Gold Bread, 61
9. Beef Entrees, 63
Chili, 63
Spaghetti, 64
Sukiyaki, 64
Hungarian Goulash, 65
No Alarm Chili, 65
Chimichangas, 66
10. Pork Entrees, 67
Orange Glazed Pork Roast, 67
Pork Tamale Bake, 68
Cornbread Topping, 68
Fruit Glazed Shoulder Roast, 69
Apple-Orange Stuffed Pork Chops, 69
11. Lamb Entrees, 71
Baked Breast of Lamb, 71
Sweet and Sour Lamb Stew, 71
Peggy's Lamb, 72
Moussaka, 72
12. Chicken Entrees, 75
Roast Chicken with Cream Cheese and Herb Stuffing, 75
How to Bone a Chicken, 75
Boneless Stuffed Chicken, 76
Chicken Pot Pie, 77
Celery Seed Pastry, 78
Malibu Chicken, 78
Hawaiian Luau Chicken, 79
Chicken Spaghetti, 79
Gefueltes Huhn, 80
5 Cheese Chicken Breasts, 81
Cheddar Cheese Sauce, 82
Southern Fried Chicken, 82
Barbecued Chicken and Ribs, 82
13. Cakes, Brownies and Fudge, 85
Cake Baking Hints and Tips, 85
Fruit and Nut Cobbler Cake, 85
Brownie Pudding Cake, 86
Hot Fudge Pudding Cake, 86
Fruit Cocktail Cake, 87
Zucchini Brownies, 87
Baked Fudge Cake, 88
Sourdough Chocolate-Cherry Cake, 89
Prize Chocolate Cake, 89
Oatmeal Cake, 90
Carrot Pineapple Cake, 91
White Cake, 91
Festival Fudge, 92
14. Pies, 93
Pie Baking Hints and Tips, 93
Apricot Almandine Pie, 94
Grandma's Candied Apple Dumplings, 95
Open-Face Peach Pie, 96
Fresh Peach Pie, 96
Royalty Raspberry Sour Cream Pie, 97
Flaky Pie Dough, 98
Lemon Cloud Pie, 98
Delicious Apple Pie, 99
Raspberry and Cream Cheese Pie, 100
Red Raspberry Pie, 100
15. Competition Cooking, 103
Read the Rules, 104
Judges, 105
Choosing a Winning Recipe, 106
Garnishing, 107
Schedule, 108
16. Large Group Cooking and Catering, 109
Tools and Needed Supplies, 110
17. Dutch Ovens in Food Storage, 111
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