Dinner Menus

Pork Chops "Old Home Style"


        INGREDIENTS:

    DIRECTIONS:
    Light 25 briquettes to red hot. Preheat Dutch oven. Place 10 coals underneath Dutch oven to sear chops on both sides. Place potato's under   chops in hot Dutch oven with 1 Tbs. oil, sprinkling with salt and pepper. Melt margarine in Dutch oven lid. Place croutons in 1 gal. zipper bag and add melted margarine and 1/4 cup water, mix well. Shape croutons into small balls and lay on top of chops. Place potato quarters around chops. Pour can of soup over top, add 1/2 c. broth. Cover and place 5 coals below and 12-15 on top and bake for 50-60 minutes. Turn Dutch oven lid 1/4 turn every 15 minutes.  Serves 4 - 8

 

Filet Mignon with Merlot and Mushroom Sauce

       INGREDIENTS:

Reduction:

Boil wine, chicken broth and beef broth in a 12" shallow Dutch oven over high heat until mixture is reduced to 2 cups, about 1 hour.

Sauce:

    DIRECTIONS:

     Heat olive oil in a 14" shallow Dutch oven over medium-high heat. Sprinkle steaks on both sides with real salt and cracked four-pepper blend. Cook steaks until medium rare to medium (about 6 to 10 minutes on each side, meat thermometer reading 140 to 150 degrees). Transfer to a plate and cover to keep warm. Add shallots, garlic and thyme and mushrooms to Dutch oven and stir for 30 seconds. Add 2 cups reduced wine mixture to Dutch oven and bring mixture to a boil, scraping up any browned bits. Mix butter and flour together in a small bowl. Add this mixture to sauce and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Place steaks back into sauce until ready to serve. Serve steaks with sauce over the top and extra sauce on the side.

 

Pork Loin with Cherry-Apple Stuffing

    INGREDIENTS:

  • 3 lb. pork loin roast
  • 1 - 2/3 cup hot water
  • 1 cup dried red cherries
  • 1 tsp. chicken bullion
  • 2 cups bread crumbs
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 4 Tbsp. butter
  • 2 chopped apples
  • 1/2 tsp. ground sage
  • 1/4 tsp. pepper
  • 3/4 cup white wine

        DIRECTIONS:

         Combine cherries, water, and chicken bullion in a small bowl. Set aside. Heat Dutch oven and melt butter. Cook onion and celery in butter until tender but not brown. Remove and set aside. Combine Bread, apples, sage, and pepper in large bowl. Add cherry mixture and celery mixture to the bread mixture and gently toss. Set aside. Using a sharp knife cut pork loin so that it unrolls like a spiral, creating a 3/4 inch thick rectangular cut of meat. Gently press stuffing onto the pork loin to a 1/2 inch thickness. Roll the pork loin back up and tie with cotton string along the length of the loin to hold it together, use three to four strings. Heat a 12"deep Dutch oven to 450 degrees. Place pork loin in Dutch oven and sear on all sides. Pour wine over the pork loin. Remove briquettes from Dutch oven to reduce heat to 350 degrees. Cook pork loin for one hour, (or until meat reaches 160 degrees at thickest part) rotating oven clockwise 1/4 turn every 15 minutes and the lid 1/4 turn counterclockwise every 15 minutes. When 15 minutes is left in cooking time, add remaining stuffing to Dutch oven.

     

     

    Chicken Divan

          INGREDIENTS:

    • 2 - 40oz packages of broccoli spears; thawed
    • 2 1/2 lbs. chicken tenders
    • 2 - 10 3/4oz. cans of Campbell broccoli cheese soup, undiluted
    • Course black pepper 
    • 2/3 T Lemon pepper
    • 3  T  sherry
    • Parmesan Cheese
    • 4  T margarine or butter
    • 1 T  cooking oil


     

        DIRECTIONS:
            Fire up the briquettes. Oil the Dutch oven, bottom and sides.  Place the broccoli spears in the bottom of the oven. Now layer the chicken on top.  In a large zip-loc bag, blend the broccoli cheese soup, salt, lemon pepper, sherry and margarine or butter. Pour this blend over the chicken and broccoli, without stirring. Sprinkle the parmesan cheese on top.  Put the lid on the Dutch oven. Place oven over 5 or 6 hot coals, and place about 20 coals on the lid.  Bake for 30 minutes. Inspect in 20 minutes. Done when chicken is cooked and when the cheese on top is brown and bubbly. 

    Additional Suggestions:
        Put some biscuits on top. Buy a 1 lb. 3 oz. cardboard can of Grand biscuit dough. Open can. Place biscuits on top of mixture without stirring in. Biscuits and chicken should be done at about the same time.

    Roast Pork Loin

        INGREDIENTS:

  • 2 lb. pork loin roast
  • 1 - medium onion  chopped
  • 12 oz. mushrooms  chopped
  • 2 Tbs of butter
  • 1 - 10 3/4oz. can condensed golden mushroom soup
  • 3/4 cup of Burgundy wine
  • 2 cloves of Garlic

        DIRECTIONS:

         In a Dutch Oven over medium - high heat sear pork on all sides. Stir in onion and sauté until golden brown. add mushrooms, butter, mushroom soup and wine.  reduce heat, cover and simmer for 2 hours.

     

     

    Cat Divan

          INGREDIENTS:

    • 2 - 40oz packages of broccoli spears; thawed
    • 2 1/2 lbs. Skinned cat tenders
    • 2 - 10 3/4oz. cans of Campbell broccoli cheese soup, undiluted
    • Course black pepper 
    • 2/3 T Lemon pepper
    • 3  T  sherry
    • Parmesan Cheese
    • 4  T margarine or butter
    • 1 T  cooking oil


     

        DIRECTIONS:
            Fire up the briquettes. Oil the Dutch oven, bottom and sides.  Place the broccoli spears in the bottom of the oven. Now layer the cat on top.  In a large zip-loc bag, blend the broccoli cheese soup, salt, lemon pepper, sherry and margarine or butter. Pour this blend over the cat and broccoli, without stirring. Sprinkle the parmesan cheese on top.  Put the lid on the Dutch oven. Place oven over 5 or 6 hot coals, and place about 20 coals on the lid.  Bake for 30 minutes. Inspect in 20 minutes. Done when cat is cooked and when the cheese on top is brown and bubbly. 

    Additional Suggestions:
        Put some biscuits on top. Buy a 1 lb. 3 oz. cardboard can of Grand biscuit dough. Open can. Place biscuits on top of mixture without stirring in. Biscuits and cat should be done at about the same time.

     

     

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