DUTCH GUMBO BEEF
(For 12-inch Dutch oven)
Ingredients
2 pounds beef stew meat
1 cup flour
1 medium-sized onion
8 cloves chopped garlic
1 tablespoon Lousiana brand Cajun seasoning
1 tablespoon garlic pepper
2 quarts water
16 ounces canned, diced tomatoes
1 cup white and wild rice or barley (my favorite)
¼ cup sherry
10 ounces frozen okra
1 large bell pepper, chopped
1 teaspoon thyme
1 teaspoon tarragon
2 bay leafs
Preparation
Cut meat to large, bite-size pieces. Coat with flour in plastic bag.
Season meat with Cajun seasoning. Brown in 12-ounce (or larger) Dutch oven with onion and garlic. Add 2 quarts water and simmer covered for 1 hour.
Next, add canned tomatoes, rice or barley, sherry, okra, bell pepper, thyme, tarragon, and bay leafs.
Cover and simmer for two more hours. If rice or barley hasn’t absorbed enough liquid to thicken mixture, remove cover for the last half hour and simmer till thickened. Taste and add more Cajun seasoning, if desired.
EASY DUTCH SOURDOUGH BREAD
By Dennis Golden
(For 12-inch Dutch oven)
Ingredients
2-3 cups sourdough starter
4-6 cups flour
2 tablespoon sugar
2½ tablespoon Wesson oil or melted shortening
1½ teaspoon salt
½ teaspoon baking soda
1 package dry yeast (2¼ teaspoon)
Preparation
To make a sourdough starter, simply put two cups of flour in a crock pot, glass jar, or Tupperware bowl. Add 2½ cups of warm water and set the whole batch in a warm (but not hot) place for about five days. If you’re in a hurry, buy a starter at the store and follow directions.
On cook day, in a large plastic or glass bowl mix 1-2 cups of sourdough starter with four cups flour. Add water and stir into flour as necessary to a mixable semi-liquid consistency. Cover and set in warm oven about 45 minutes to 1 hour until mixture is active and foamy. In small bowl, add dry yeast to ¼ cup of lukewarm water to activate. Add sugar, salt, oil, and baking soda to the activated yeast, and stir these ingredients into flour mixture.
At this stage, apply cooking spray to the inside of your Dutch (including inside of lid). Wipe with paper towel. Then put your Dutch in the oven on warm to pre-heat. You want it warm enough to be able to touch. If it becomes too hot, let it cool down before adding your bread mixture.
Now add more flour, as necessary, until mixture is stiff enough to turn out on a floured board. Knead and turn, adding flour as necessary until it forms well enough to make a loaf and quits sticking to your hands. (Tip: I place a small saucer with Wesson oil next to the board and rub on my hands and fingers, as necessary, to minimize flour sticking to fingers.) Don’t over knead, or you can hamper the rising process.
Pour your loaf into the Dutch oven. Gently push loaf to all edges. It should only fill half your Dutch or even less. Cover and place in warm oven to rise. When it has risen to near top (about 45 minutes), turn oven to 375 and bake about 1 hour for15-20 minutes. Meanwhile, clean up the mess you made.
When golden brown, remove and turn out on a board or towel. Let cool a bit, slice, and enjoy. Also enjoy as toast with breakfast in the morning … awesome!
TRUCKEE RIVER MUD
By Dennis Golden
This is a piping hot, extra rich chocolate lovers’ pudding delight that really hits the spot with kids. It is a great after-dinner treat around the evening campfire.
(For 12-inch Dutch oven)
Ingredients
4 cups hot water
1 box white or chocolate cake mix
½ cup dry baking cocoa
2 cups brown sugar
2 teaspoons cinnamon
1 cup chocolate chips
½ cup chopped walnuts
Whipped cream
Preparation (camping)
Prepare cake mix according to package directions, except egg if it calls for it. In separate bowl combine 4 cups hot water, baking cocoa, brown sugar, vanilla, and cinnamon.
Add cake mixture to 12-inch Dutch oven. Pour chocolate mixture on top, but do not stir. Place Dutch over 8-10 hot briquettes. Then add 12-14 more to the top of the Dutch lid. Cook 50 minutes.
Remove lid and sprinkle in chocolate chips and walnuts. Replace lid 5 minutes to let chips melt and then serve with a ladle in bowls.
Top with whipped cream and serve. Careful, it will be very hot!
