RIO GRANDE VALLEY
DUTCH OVEN SOCIETY
Location of next DOG
North 23rd Street
TX
ph: 956-607-3250
randy
Chicken with Rice
Baked Chicken And Rice
| 2 | cups long grain rice | 3 | cloves garlic; minced |
| 1 | can cream of mushroom soup | 1 | Tbs. worcestershire sauce |
| 1 | can cream of chicken soup | 2 | cans water |
| 1 | cup sour cream | 8-10 | pieces of chicken |
| 1 | small onion; diced | 2 | tsp. poultry seasoning |
| 1 | stalk celery; diced | salt and pepper to taste |
To a 12" Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture. Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes. Serves: 8-10 |
Cherry Pineapple Dump Cake
1 Can dark cherry pie filling
1 Can crushed pinapple w/ juice undrained
1 pkg. Butter Pecan Cake Mix
2 sticks butter
1/2 cup crushed pecans
Directions:
In 10 inch dutch oven, lightly butter bottom and sides of oven. Dump Cherry pie filling and Crushed pineapples into bottom of dutch oven. "Dump cake mix (DRY) on top of pie filling. Leave it alone! Do not stir! Cut butter into pats and spread them around on top of the cake mix and bake at 350 for 30 to 45 minutes until cake mix appears done.
Thanks to Melissa for this recipe.
Location of next DOG
North 23rd Street
TX
ph: 956-607-3250
randy
