Cowgirls Forever
Chicken & Dumplings
3 lbs boneless chicken ½ stick butter lemon pepper 1¼ cup milk
3 stalks celery 5 med potatoes basil 4 c Bisquick
1 med onion 2 cups water 5 bay leaves
5 cloves garlic 1 can sweet peas ¼ c cornstarch
1 lb carrots 8 oz mushrooms ¼ c milk
Heat 14” Deep Dutch oven w/ 14 coals top & bottom. Chop chicken & veggies in bite size chunks. Saute onion, garlic & celery in butter. Add chicken, brown slightly. Add carrots & potatoes, simmer about 15 min, adding water if needed. Add undrained peas, mushrooms, bay leaves & lightly season w/ lemon pepper & basil. Bring to boil. Mix cornstarch & water in separate bowl, then stir in to thicken. Mix Bisquick & milk , drop by spoonfuls on top. Cover & cook about 15 min, till dumplings are firm.
Easy Chile
3 lbs hamburger 4 cloves garlic chile powder
3 15 oz cans kidney beans 1 c diced green chile lemon pepper
1 28 oz can diced tomatoes 1 small onion, diced 4 bay leaves
Heat 12” Deep Dutch oven w/ 12 coals top & bottom. Brown onion, garlic & hamburger in a little oil. Add undrained beans, tomatoes, green chiles & bay leaves. Season w/ chile powder & lemon pepper. Simmer 30 min.
Cornbread
3 boxes Jiffy cornbread mix 1 c creamed corn
½ c milk 4 oz diced green chiles
3 eggs honey
Heat 12” Dutch oven w/ 8 coals on bottom, 12 coals on top. Mix all ingredients, except honey. Oil bottom of hot oven, pour in batter, drizzle honey on top. Bake for about 20 min, rotate oven & lid once or twice, remove a few coals from bottom if needed. Done when brown and feels firm to touch.
Cinnamon Rolls
1 pkg frozen biscuits- 20 ½ c chopped nuts 2 c cream cheese, soft
1 c butter, softened 1 c sugar ½ cup ea. milk & sugar
¼ c Cinnamon 1 c raisins 3 tsp vanilla
Heat 14” Dutch oven w/ 10 coals on bottom, 20 on top. Defrost biscuits, roll out on floured board to ¼ thickness. Smooth out butter on dough, sprinkle on cinnamon, sugar, nuts & raisins. Roll up dough, slice about 1” thick. Place in oiled oven, remove half the coals from bottom, bake about 15 min, remove some coals from top if browning too fast.
Red Chile
5 lbs beef roast, cubed 2 med onion diced 2 bulbs garlic, minced
1 bunch cilantro chopped fine 2 cups red chile peeled & diced for med heat, pureed whole for spicy
Brown onion & garlic in a little oil till soft & brown. Add meat, keep at high simmer covered till browned, stir as needed. Lower heat and simmer for 40 min or so, it should create a nice broth. Add cilantro and chile, stir well. Season with about 3 Tbl lemon pepper, 2 Tbl kosher salt and 3 Tbl cumin, 2 Tbl coarse black pepper. Let simmer on low, covered till meat is tender. Serve with chips and sour cream!
Copyright . Barbara Kennedy. All rights reserved.
