4 gal. Beans, already cooked
10 lb. Onions, chopped
5 lb. Bacon
6 boxes Dark Brown Sugar
1 gal. Barbecue Sauce, your favorite
8 Bell Peppers
—
You can do this with briquettes or over a campfire!
—
Heat and oil your Maca 15” or 17” Dutch Oven. Heat pot with good pile of hot coals until hot. Put in bacon; cook a bit. As soon as it has a clear look, begin to sauté onions and peppers. Stir around until partially cooked. Add beans, brown sugar and barbecue sauce.
Keep a pile of coals around pot and stir often to avoid scorching
Cook until done.

Pdf = Campfire Beans-100-p

Chuck Doughtery  28 Lb Turkey Nov 24, 2019

That’s just one of the reasons to cook the turkey “upside down” cooking it breast side down in the juice ensures your white meat will be moist

30 lbs. Hamburger

2 (6 lb.) cans Chili Beans

3 (6 lb.) cans Kidney Beans

2 (6 lb.) Crushed Tomatoes

1 (6 lb.) Peeled Tomatoes

1 (6 lb.) can Tomato Paste

40 tbsp. Chili Powder

16 to 18 sm. Onions, chopped

4 Green Peppers, chopped (mild)

4 tbsp. Sugar

Salt to taste

—

 In your 15” or 17” Maca Dutch Oven Brown hamburger and drain off fat.

Add all other ingredients and cook on low heat for 2 hours.

Serve immediately.

The chili freezes very well and may be placed in freezer containers.  That is if you have any left!!

PDF = Church Chili-100-p

25 pound Turkey

4-5 sliced Onions

Season turkey as you’d like.  Put onions in bottom of 17 “ Maca Dutch Oven.  Place turkey on onions.  Place turkey breast side down.  This helps the juices go into the breast as it cooks.

Turn when turkey is almost done and brown breast with extra heat on top.

Bottom heat should have about 20 coals to get started and load top of oven with charcoal.

Replace coals every 45 minutes or so as turkey roasts.

These will cook fast.  Typically a 25 pound bird will cook in about 3 hours.

I save onions and put in turkey soup the next day.

By Debra Swanson Basquez  Nov 2019

Pdf = Debra-Boaquez-turkey

We roasted two hours breast side down. Now flipping to finish off. Breast is temping at 133 degrees

50 lb Chicken, cut-up
    1 1/2 qt  Onions,  finely chopped
       16 oz Butter or Margarine, Melted
        1 qt Vinegar
        3 qt Water
        2 c  Worcestershire Sauce
        3 qt Ketchup
      3/4 c  Prepared Mustard
        3 c  Brown Sugar
        6 tb Salt
        1 ts Black Pepper

  Step 1: Wash chicken thoroughly under cold running water. Drain well.
  Place in containers, cover; set aside for use in Step 7.
  Step 2: Sauté onions in 8 oz (1 cup) butter or margarine until tender.
  Step 3: Add vinegar, water, Worcestershire sauce, catsup, mustard,
  brown sugar, salt, and pepper to sautéed onions.
  Step 4: Bring to a boil, stirring constantly.
  Step 5: Reduce heat; simmer 10 minutes or until well blended.
  Step 6: Stir in remaining butter or margarine.
  Step 7: Pour sauce over chicken; cover; refrigerate 2 hours to
  marinade.
  Step 8: Drain chicken; reserve marinade for use in Step 10.
  Step 9: Place chicken, skin side up, in your 17’ Maca Dutch Oven.
  Step 10: Bake 1 1/2 hours or until chicken is tender; baste with
  marinade 2 or 3 times during baking period. (Note: Chicken should be
  cooked for at least 20 minutes after final basting.)

PDF = DO-BBQ-Chicken-100-p

4 boxes chopped Frozen Broccoli
4 med. Onions, chopped
6 c. Raw Rice
4 tsp. Worcestershire Sauce
2 lg. (51 oz.) cans Cream of Chicken Soup
2 lg. (51 oz.) cans Cream of Celery Soup
3 c. Milk
5 lbs. Cooked Ham, diced
5 lbs. shredded American or Cheddar Cheese

Cook Broccoli slightly. 

Saute Onions in 1 cup Butter. 

Cook Rice according to directions. 

Mix together Worcestershire sauce, soups, and milk.  Add ham and cheese to soup mixture.  Mix together.
Bake in your 17” Maca Dutch Oven at 350 degrees for 1 1/2 hours.

PDF = Ham & Broccoli-100-p

4 (2 lb.) boxes Macaroni

2 1/2 lb. Cheese, grated

2 Dozen Eggs

1 1/2 Gallons Milk

6 cans of Cream of Chicken Soup

1 lb. Margarine

Salt and Pepper

—

Cook Macaroni and drain in your 17” Maca Dutch Oven.

Grate Cheese.  Heat milk to boil.  Remove from heat.  Pour over macaroni and cheese.  Add margarine, cream of chicken soup.  Add salt and pepper to taste.  Bake in 350 degree oven for 40 to 50 minutes.

PDF = Macaroni & Cheese-100-p

8 lb. Elbow Macaroni
8 lb. Velveeta Cheese
1 1/2 lb. Margarine
3 c. Flour
2 gal. Milk
8 tsp. Salt
1 tsp. Pepper
3 large pkg. Shredded Cheddar Cheese
—

Cook macaroni in your 17” Maca Dutch Oven; rinse and set aside in long shallow pans.
In your 17” Maca DO melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Add back in macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.

PDF = macaroni-veletta-cheese-100-p

40 pounds Hamburger
20 C. Bread Crumbs
6 Tbsp. Worcestershire Sauce
6 Tbsp. Salt
4 tsp. Pepper
40 Eggs
20 C. Milk

Mix together well.  Use ice cream scoop to form meatballs. Place on cookie
sheet close together. Bake at 350 degrees in your 17” Maca DO for about 1 hour.
Can freeze for later use too.  When done take meatballs out of Maca DO.

Milk Gravy for above meatballs:

5 pounds Margarine
4 pounds Flour
5 gallons Milk
3/4 pound Beef Base or Beef  Broth
1/4 C. Salt
2 T. Pepper
1/2 C. dry Onions (optional, or omit the salt and use onion soup mix to taste.)

     Melt butter, blend in flour, add beef base and mix well. Add milk and seasonings,
stir until slightly thickened then add meatballs back in to Maca DO.

You can serve over potatoes, noodles, rice biscuits if you wish.
This recipe could be adjusted to make Italian meatballs, by adding some garlic
and oregano, then serve with a spaghetti type sauce.

PDF = Meatballs-Gravy-150-p

4  cans  Great Northern Beans (48 oz ea.)
4   c. chopped Onions
 2  lbs. Dark Brown Sugar
 2  lbs. cubed Ham
 1 bottle Ketchup (28 oz)
 1   can Crush Pineapple (20 oz) drained
 1/2  c. prepared Mustard
 1/3  c. Vinegar

Rinse and drain beans.  Combine all ingredients, mixing well.  Put in your  Maca 17” Dutch Oven.  Cover and bake at 350 degrees for 1 1/2 hours.
Uncover and cook for 20 – 30 min more or until they get like you like them.
Serves 75 – 100 people

PDF = Hawaiian Baked Beans 100-P

40 lb Beef, oven Roast Boneless (one roast or several small ones)
2 tbsp. Pepper, freshly ground

Preheated 17” Maca Dutch Oven to temp. 325 Deg.  , place meat fat side up, without crowding and sprinkle with pepper.  Insert a meat thermometer into the thickest part of the main roast.  (NO water, or rack)

Roast  2-3 hrs. depending on the size of the roast(s). Take out of Dutch Oven and put on a cutting board.  Tent with aluminum foil.  Let stand for 20 min. before slicing.  The roast temp. will increase about 10 deg. or in other words it will continue to cook during this standing time.

Approx 18 min. per pound for med. (base this on the weight of one roast only,
if you are cooking several similar sized roasts.)

NOTE:  Don’t salt the meat, this will draw out the juices.  A sprinkle of garlic
powder is tasty.  Do not stick a fork into the meat while cooking this will allow
juices to escape and the meat to dry out and shrink more.

NOTE 2:  A food service rep told me that a roast will shrink less, if it is cooked
at a high heat 450 deg. for about 20 min. then the temperature lowered to 200 deg.
for the remainder of the cooking time.  This would take a longer in your Dutch Oven.

If you want to serve this hot put a 4 leg trivet under the lid of you 17”.  Turn it over so you are using the underside of the lid.  Make sure the lid is hot or warm.  Maca Lids stay warm quit a while!!

PDF = Roast Beef-100-p

6 pounds Ground Beef

2 cups Chopped Onion

16 Garlic Cloves, minced

12 cans (29 oz each) Tomato Sauce

 4 cans (18 oz each) Tomato Paste

1/4 cup Salt

3 TBS Sugar

2 TBS each Italian seasoning, dried Basil and Oregano

13 pounds spaghetti, cooked and drained

—

  In 15” Maca Dutch Oven brown beef, onion, and garlic; drain.

Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil.

Reduce heat; cover and simmer for 2-3 hours, stirring occasionally.

Serve over Spaghetti.

Yeilds:100 servings (about 50 cups sauce)

—

Note:  For a Spaghetti only dinner, I think this would only feed about 40-50 people.

PDF = Spaghetti-100

2 1/2 lbs. Onion, finely chopped
2 1/2 oz. Garlic, chopped
5 qt. Chicken or Turkey stock
12 oz. Raisins
2 cans (#10) Apricot halves, drained & quartered
3 Tbsp Salt
2 1/2 lbs. Red or Green Bell Pepper, diced
8 oz. Vegetable oil
3 lbs. 12 oz. Brown Rice
5 oz. sweetened, flaked Coconut
1/3 cup Curry Powder
4 tsp ground Black Pepper
12 lbs. sliced, Cooked Turkey
In your 17” Maca Dutch Oven, saute onion, bell pepper and garlic in oil until soft. Add stock and bring to a boil. Stir in rice, raisins, coconut, apricots, curry powder, salt and pepper. Return to boil. Cover and simmer about 45 minutes, until liquid is absorbed and rice is tender; set aside.
Sauce:
1 1/2 lbs. Butter
1 tsp Curry Powder
1 1/2 tsp Ground Black Pepper
12 oz. Flour
1 Tbsp Salt
6 qt. Chicken Stock
Melt butter in saucepan; stir in flour, curry powder, salt and pepper. Cook, stirring for 5 minutes. Do not brown. Whisk in stock. Cook until mixture is thickened and coats the back of a spoon,  about  20 minutes. Cool, set aside.
To assemble:
Spread 1 cup sauce on bottom of 17” Maca Dutch Oven.
Arrange turkey slices in 2 overlapping rows or more, topping each slice with 1/2 cup rice mixture.  Cover evenly with sauce.
Bake at 400°F for about 30 minutes, until heated through and sauce bubbles.

PDF = Turkey-rice-bake-110-p

10 roasts in a 22″ with veggies…. By Brent Bolton Nov. 2019

56 lbs. Chili Beans(red) ( 7 no. 10 cans)
11 qts Tomato Juice
30 lbs. Ground Beef
6 large Green Peppers diced
4 large Spanish Onions diced
2 large stalks Celery diced
1 c. ground Cumin
1 c. Chili Powder (mild if for kids)
1/4 c. granulated Garlic
2 tbs White Pepper.

Place ground beef in your 22” Maca Dutch Oven at or around 325* , about 50 briquettes, for 1 1/2 hour stirring around every 20 minute or cook until meat is done. Take out of 22” DO drain & set aside. Place diced vegetables, juice, and spices in kettle and simmer until cooked. Add beans then ground beef (cooked and drained). Let simmer and serve.
Serves 180 to 200 people, how easy is that!

Goes great with corn bread or Parmesan bread sticks and salad.

PDF = Chili-200-P

20 lb Link or bulk Italian Sausage, sliced or crumbled
      3 gallons Spaghetti Sauce
     16 c Sliced Fresh Mushrooms
  1 1/2 qt.  (6 cups) Tomato Juice
      3 large Onions, chopped
      3 tbsp. Italian Seasoning
      2 tbsp Salt
      1 tbsp. Pepper
     12 lb Corkscrew Noodles, cooked and drained
      5 lb Mozzarella Cheese, sliced
      8 lb Mozzarella Cheese, shredded
 
 In your 22” Maca Dutch Oven  Brown sausage, drain fat. Mix browned sausage with the Spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Empty your 22” Maca Do the best you can so you can Layer half of the noodles, sliced cheese and meat sauce.  Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and bake at 350 for 1 hour. Put all the briquettes on the lid and bake 15 minutes longer or until cheese is melted.

PDF = Sausage & Mozzarella-150-p

50 lbs. Ground Beef
2 c. finely chopped Onions or how you like them.
8 cups finely chopped Celery
2 (#5) cans Tomato Soup
10 lbs. or 1 1/2  (#10) cans Ketchup
1 c. Salt
1 2/3 tbsp. Pepper
21 doz. Hamburger Buns

Pan fry meat in your Maca Dutch Oven with onions. Take out excess oil.  Combine the rest of the ingredients in a your 22” Maca Dutch Oven or your 17” Maca Dutch Oven.  Makes about 6 Gallons

Simmer 1 hour.

Serve on Buns.

Variation:  Add 1/4 c. dry mustard, 1/2 c. brown sugar and  1 c. vinegar.
1 c. finely diced green pepper or to taste.

PDF = Sloppy Joes 250-p