Featured Recipes of the Month


4 Large Eggs

1 Tablespoon Milk

Dash of Worcestershire Sauce

2 Drops Hot Sauce

¼ teaspoon Salt

2 Shakes of Pepper

1 4 oz. Can Mushrooms Slices

1 Tablespoon Butter or Margarine

Beat Eggs in a mixing bowl with a beater or fork.  Add the milk, Worcestershire sauce, hot sauce, salt, and pepper to the eggs.

Drain the liquid from the mushrooms and spread them on a double later of a paper towels.  Blot all the liquid from the mushrooms.

Melt the butter slowly in a cast iron 12” skillet.  Add the mushrooms.  Cook over low heat, stirring constantly Or until nice and brown.

Add the egg mixture, Stir until eggs are to your liking.  = Nice and fluffy

Serves 4 maybe!

PDF = 4-egg-scrambler

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1/2 lbs. Bacon, Fry and remove the grease

1 lb. Hamburger

1 Onion – chopped

4 Cups Kidney Beans (soak beans overnight in water)

1 Cup Lima Beans 4 Cans White Beans

1 Cup Brown Sugar

1/4 tsp Soda

1/3 Cup Apple Cider Vinegar

1 Tbsp. Liquid Smoke

1 Cup Catsup

In a 12″ Dutch Oven fry the bacon and remove the grease. Save that for later on something. Add hamburger and fry, drain off the grease. Add other ingredient to dutch oven. Stir, Cover and bake for 1 1/2 hours, on low heat. If beans have not been soaked, increase cooking time to 4 hours or till tender.

Log Cabin Dutch Oven Cookbook pg. 34

Corn Bread Dutch Oven Style

1/2 Cup Flour

2 Eggs

1 1/2 Cups Corn Meal

1 Cup Buttermilk (can substitute 1 cup Milk & 3 tbsp Powdered Buttermilk)

1/2 tsp. Baking Soda

3 tsp. Baking Powder

1 tsp. Salt

1 Tbsp. Molasses ( can substitute 1 Tbsp Sugar)

1/4 Cup Shortening , Oil or Margarine Put all dry ingredients in a bowl and make a well in the middle. Add all the other ingredients and mix together well. Place on top of the Beans about 2/3 of the way when about done. You can just drizzle over the top and it will fill in. Cook till you smell it then it is done.

Cooked in the Dutch Oven Class Feb 2018


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