Pop's Not So Secret Recipes!!
2 eggs stirred up, add a splash of milk, a dash of vanilla and
sprinkle with cinnamon. Soak bread in egg mixture, both sides and brown on a greased griddle.
in a Bag
Scramble one or two eggs in a zip-lock bag (use one with a positive seal), add some ham, chopped onion,
chopped pepper and about a tablespoonful of water. Press most of the air out of the bag and seal.Throw in boiling water for
a few minutes till eggs are set. When the eggs are done, open the bag and sprinkle them with grated cheese and eat them out
of the bag. This is supposed to be a one-pot meal but if you saute the onions, peppers and ham before you add them it is better.
Italian Wedding Soup
Serves 8 for lunch or for dinner. Dice the carrots, zucchini and onions very small.
Crush 1 clove of garlic and put in a large pot with a small amount of oil. Add the vegetables and saute till onions are clear.
While onions are cooking, mix 2lb chopped meat with one egg, 2 cloves garlic, smashed and ½ cup bread crumbs, ¼ cup chopped
Italian parsley and ½ cup grated cheese. Form the meat into small meat balls about ¾ of an inch in diameter. When vegetables
are cooked, pour a 46 oz. Can of chicken broth into the pot. Add a handful of chopped parsley. Cook on high heat till it comes
to a boil, then add the meatballs. When the liquid comes back to the boil, cook for 20 minutes. While the soup is cooking,
boil 1 pound of small pasta, like ditalini or small elbows. After soup is finished add the cooked pasta and serve.
Serves 8. Chop 2 onions and brown them in a little oil in the bottom of a dutch oven. Add
2 lb. of chopped meat and brown it while chopping it into small pieces. When the meat is brown, sprinkle the top of it with
a package of onion soup mix, stir and remove from the heat. While the meat is browning, prepare about 5-6 cups of instant
mashed potatoes according to the directions on the box. When the meat is done, pour 2 cans of drained whole kernel corn over
the meat. Cover the corn with the mashed potatoes, put the lid on the dutch oven and bake for about 10 minutes till the top
is lightly browned. Serve by scooping down from top to the bottom for each person so they get some of all of the ingredients.
Pineapple Upside Down Cake
Prepare a yellow cake mix according to the instructions on the box. Put your
dutch oven on about 6-8 coals and heat it. Melt ½ a stick of butter or margarine in the bottom of the dutch oven. When butter
is melted pour in a can of crushed pineapple and spread it around the bottom evenly. Generously sprinkle brown sugar over
the pineapple and then pour in the cake mix. Cover the oven, put about 20 coals on the top and bake for 20-30 minutes. Check
the cake after 10 minutes and then check often. When a tooth pick stuck in it comes out clean the cake is done. Remove all
the heat and let the oven cool. When cool, put a large plate or cardboard disk on top of the cake and turn the oven over to
turn out the cake. It is important to make sure the dutch oven is level while cooking so the cake cooks evenly. This can be
done with other fruits like canned peaches, pears or apples. You can make it special by using pineapple rings with cherries
in the center of each.
Individual apples. Either core an apple or use a slicer
corer tool. If you use the slicer tool, remove the core. Carefully place the apple on a sheet of heavy duty foil or a double
sheet of regular foil. Put about 1 tablespoon of brown sugar into the hole, sprinkle in a little cinnamon and then put a tablespoon
of margarine in the top. Wrap the foil around the apple and form it into a bomb shape. Toss the apple into the coals for 10-15
minutes. Turn occasionally if you like. Your apple is done when it is soft when an adult pinches it. Eat it right out of the
Dutch Oven Baked Apples
Prepare the apples the same as individual but put in a pan in
the Dutch oven instead of foil. You can cook about 6-8 apples depending on the size of the apples. Cook 20-30 min.
Take a whole banana and cut down through 1 side of the peal down through the banana. Do not
cut through to the other side of the peal. Place the banana on a sheet of heavy duty foil or a double sheet of regular foil.
Gently spread the banana opened and put chocolate chips, mini marshmallows, chopped nuts, shredded coconut, peanut butter
or what ever you can think of that sounds good into the opening. Wrap the foil around the banana and toss on the coals for
about 10 minutes. Its done when everything is all gooey. Eat out of the foil.
Ingredients: Bisquik or Ready made, Butter (Squeeze or stick)
Instructions: Foil should be long enough for the
biscuits to be laid out in a line. Place enough butter on the foil to completely coat it. Place biscuits in the center and
seal foil. Make sure the foil is a little baggy around the biscuits. Wrap in another strip of foil and place directly on the
coals. Turn every minute. Depending on the heat will be done within 5-8 minutes. The butter acts as the grease and you don't
need to butter them when they are done.
Zip-Lock Bag Breakfast
Equipment: Pot for boiling water,
Aluminum foil for heating tortillas, Tongs for removing Zip-Lock bags, Spatula, Frying pan.
Ingredients: Eggs, Sausage,
Tortillas, Salsa, Cheddar cheese
Optional: onions, green peppers, japalenos
Instructions: Brown the sausage in a frying
pan. If desired, sauté onion, green peppers and japalenos. Crack one egg into a Zip-Lock bag. Add two tablespoons of sausage
(or onions, green peppers, etc.). Seal the Zip-Lock bag. Mix the bag's contents by squishing the outside of the bag with your
fingers. Place bag in boiling water. Cook until egg is done. Egg should be in the shape of a hot dog wiener. Place tortillas
between two sheets of aluminum foil and place atop boiling water while eggs are cooking. This will soften the tortillas. Once
the egg is cooked, remove the Zip-Lock bag with tongs. Remove cooked egg from the bag and place into the tortilla. Add shredded
cheddar cheese and salsa (DON'T put the cheese in the bag and allow it to cook with the egg in it! It sounds like a good idea,
but it doesn't work). Roll tortilla into a burrito.
Impossible Breakfast Pie
Oven, Charcoal, Large pot
Ingredients: 1 pound diced ham or bulk pork sausage, 1/4 c chopped onion, 2-1/2 c frozen loose-pack
hash browns, 1 c shredded Cheddar cheese (4 oz), 1-3/4 c milk, 4 eggs, 1 c baking mix (Bisquick or Jiffy), 1/4 tsp. salt,
1/8 tsp. pepper, 1/4 c shredded Cheddar cheese (1 oz)
Instructions: Brown meat and onion, stirring occasionally, in dutch
oven. Drain. Mix meat, potatoes, and 1 cup Cheddar cheese. Combine remaining ingredients except 1/4 cup Cheddar cheese with
fork until smooth. Pour into dutch oven. Bake at about 400 degrees for 40 minutes or until knife inserted in center comes
out clean. Sprinkle with 1/4 cup cheddar cheese. Bake about 2 minutes longer or until cheese melts. Cool 5 minutes. 6 to 8
Equipment: dutch oven
Ingredients: 2lbs link sausage, can corn,
can green beans, 2 cups instant potatoes, 1 cup water, 1 cup sour cream, 1 cup + grated cheese, salt / pepper to taste.
slice and "brown" sausage, add corn and green beans (don't drain) and water. Heat to simmer. Stir in potatoes, sour cream
and cheese. Bake for 10-15 min., add salt and pepper to taste. Vegetables can be swapped around for a different taste or add
some salsa when serving.
Blue Ribbon Kielbasa
Equipment: 12" Dutch Oven
Ingredients: 2 lb.
Kielbasa or smoked sausage, 2 lg. Onions, 3 lg. bell peppers, 1 med. can pineapple chunks in pineapple juice, 2 tbsp. cooking
oil Instructions Cut onions and peppers into 3/4" wide strips. Sauté until onions start to become clear. Cut Kielbasa in 1"
chunks and add to onions and peppers. Add pineapple, including juice. Place lid on Dutch Oven. Cook at around 350 deg. for
Equipment: Tinfoil, burning embers of fire
onions, cheese, bacon and sausages
Instructions: Take a square piece of foil. Chop up potatoes and put on the tinfoil,
cut up the onions and add them to form 2 layers. Put the cheese on top to create 3 layers. Put the sausages or bacon on top
of the cheese and add another layer of cheese, then onions and then potatoes. Wrap up the layers in tinfoil and put on the
embers for 30-60mins.
Equipment: pan, spoon
Ingredients: 1 Tbsp. instant chopped onion,
1 lb. ground beef, 1 cup frozen hash browns, 1 can EACH drained green beans, drained whole kernel corn, tomato soup, pepper
Instructions: Brown beef with onion. Add remaining ingredients and heat through, serve with buttered bread.
Equipment: skillet, knife, spatula Ingredients: 2lbs hamburger, 1 cup ketchup or more to
suite taste, 1 onion, 1 green pepper, 4 celery sticks, hamburger buns or rolls.
Instructions: Brown hamburger. Add ketchup,
diced onion, diced green pepper, and cook until vegetables are hot and start to tenderize. Then add diced celery and heat
until hot again. Serve inside buns or rolls. It tastes totally different than it sounds and people will beg for the recipe.
It's also the worlds best taco filling!
Equipment: Dutch oven
sandwich bread (crusts removed), Swiss cheese, American (or cheddar) cheese.
Filling: diced ham, smoked sausage, diced
tomatoes, green peppers, onions, (whatever you want), 16 Eggs, 3 cups milk
Instructions: Spray 12' Dutch oven with Pam.
Layer bread, cheese, filling, bread, cheese, filling. Beat the eggs and milk together and pour over the top. Bake approx.
1 hour. This should feed 14 people easy. You can serve this with salsa, hot sauce, etc.
Equipment: Dutch oven
Ingredients: 2 lb. ground beef, 1 medium onion (chopped), 1 tbsp. butter, 1 15 oz.
can of chili beans, ½ tsp. Chili powder, ½ tsp. Salt, 1 8oz can of tomato sauce and 2 6oz. pkg. of cornbread mix.
Brown the beef and onion in the butter in the opened oven. Add the beans, chili powder, salt and sauce, cover the oven and
cook for 15 minutes. Mix the cornbread as directed and add to top the meat and beans. Place the lid back on the oven and cook
for 20-30 more minutes until the corn bread is done.
1 lb. ground sirloin, milk,
salt, pepper, garlic powder, corn starch, 1 loaf white bread.
Brown, ground beef and add salt, pepper and garlic powder
to taste. Add about 1 cup of milk. While that's heating, mix 2 heaping tablespoons full of cornstarch in ½ cup of milk. When
the meat and milk mixture is about to boil, add cornstarch mix and stir well. This will thicken the dish. Add more salt and
pepper after tasting and serve. Serve over toasted bread.