Maca 13" | Maca 15" | Maca 17" | Maca 22" | Maca Large Oval
Maca 13" | Maca 15" | Maca 17" | Maca 22" | Maca Large Oval
15" Maca Dutch Oven Recipes
4 cups Brown Sugar
1 cup Paprika
2 cups Worcestershire Sauce
4 cups Vinegar
4 cups Catsup
16 cups ( 1 gal.) Tomato Juice
1/3 C. Salt
1/3 C. Dry Mustard
1/3 C. Ground Cloves
3 T. Garlic Powder
4 tsp. Chili Powder
2 tsp. Red Pepper
12 Medium Onions, grated
Mix all ingredients in a 15” Maca Dutch Oven. Bring mixture slowly to a boil, then simmer for1 hour. Stirring often.
Yields about 2 gallons.
Maca 13" | Maca 15" | Maca 17" | Maca 22" | Maca Large Oval
17" Maca Dutch Oven Recipes
16 pounds Brown Rice
4 gallons Water or Vegetable Stock
1-1/3 cup Chili Powder
1-1/3 cup Soy Sauce
2/3 cup Granulated Garlic
1/4 cup Ground Cumin
2 tablespoons Salt
Preheat and oil your 17” Maca Dutch Oven to 350º F.
Combine the water or stock with the remaining ingredients and stir to mix.
Bake until rice is tender and all the liquid is absorbed, about 1-1/2 hours.
NOTE: Don’t use ‘hot’ chili powder, let people add additional condiment sauce if
heat is desired.
Maca 13" | Maca 15" | Maca 17" | Maca 22" | Maca Large Oval
22" Maca Dutch Oven Recipes
150 lbs Chicken, cut up
25 cups Salsa
15-1/2 qts of Apricot Preserves
25 cups Barbecue Sauce
25 cups chopped Onion
3 cups Soy Sauce
50 Green Peppers, cut into strips
125 Cloves Garlic, chopped (get pre-chopped)
—
Brown chicken in botton of your 22” Maca Dutch Oven.
Add the rest of the ingredients, cover and simmer for 2 hours at 325 degrees.