Ingredients are :10 lb. (24 c.) potatoes, peeled,

sliced and rinsed well

3 lb. fresh carrots, peeled and sliced

3 lb. frozen peas

1 bunch celery, cut finely

2 lg. onions, cut finely

8 lb. ground beef

And the recipe is Saute celery, onions, and ground beef; drain. Layer meat and vegetables in pans. Cover with ten (10 3/4 ounce) or two (50 ounce) plus one 10 3/4 ounce cans of mushroom soup. Dilute with 1/2 the same amount of milk or beef broth. Add a small amount of salt and pepper. Top with buttered crumbs. Bake 3 hours at 325 degrees. This is good served with cole slaw or assorted salads and rolls – using cake or bars for dessert.

Ingredients are : OZBURN (HBWK07A)
1 pound Turkey cutlets — cut 1/2″

3/4 pound Chorizo or other sausage — cut in slices
1 medium Onion — thinly sliced
1 small Red bell pepper
1 1/4 tablespoons Olive oil
2 medium Dried hot red chilies
1/4 teaspoon Dried thyme
1 each Bay leaf
1 1/2 cups Long grain rice
1/2 cup Dry white wine
1 3/4 cups Chicken stock
8 ounces Can Italian tomatoes
1/4 teaspoon Saffron
And the recipe is
x Salt and ground pepper 3/4 c Frozen peas; thawed
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately.

Ingredients are : 1/2 pound Chorizos or Italian sausage
Links — sliced
3 pounds Fryer — cut in serving piece
And the recipe is
x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shells 10 oz Pkg frozen peas
Cook sausage in large skillet until done. Drain, reserving drippings in the skillet; set aside. Season chicken a little salt and pepper. Brown chicken in reserved drippings; drain chicken, reserving drippings. Add onion, peppers and garlic to drippings; cook until onions are tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron.
Stir in boiling water; bring mixture to boiling. Stir in cook sausages. Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top of mixture. Bake covered in a preheated 375F oven for 30 minutes. Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a small saucepan with 1/2 inch of boiling water. Cover and cook until shells open, 3-5 minutes. Drain, discard any clams that do not open. Place peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams and shrimp on top of rice mixture.
Bake, covered, until chicken and rice are done, 15-20 minutes longer. Garnish with lemon slices if desired.

Ingredients are : 1/4 pound Bulk pork sausage
3 Whole chicken legs — split
And the recipe is
x Vegetable oil 1/2 c Onion; chop 1 md Green pepper; chop 2 cl Garlic; mince 8 oz Pkg Near East Spanish Rice 16 oz Can whole tomatoes; cut bite -size pieces 1 c Water 1 md Red bell pepper; cut strips 1/2 ts Cinnamon 1/2 lb Lg shrimp; shell, devein 1 c Frozen peas 12 Mussels; clean, scrub
Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside.
Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed.

Ingredients are : 1 pound Ground beef
1 each Sm Cabbage
1 can Tomato soup — undiluted
Salt & pepper — to taste
And the recipe is
Alternately layer ground beef and cabbage in a large dutch oven ending with cabbage. Pour undiluted soup over the top. Add salt and pepper if desired. Cover and bake for 1 hour.

Ingredients are : 28 ounces tomatoes, canned — undrained, diced
1/2 cup onion — chopped
2 cloves garlic — finely minced
15 ounces tomato sauce
1/4 teaspoon black pepper
1 cup lentils
1 tablespoon parsley flakes
1/2 teaspoon basil leaves
4 ounces mushrooms — sliced
2 1/2 cups water
1 cup macaroni
1/2 cup green peppers — chopped
1 cup water
1/2 cup celery — chopped
And the recipe is
Combine all ingredients in Dutch oven, except
for macaroni and 1 c. water. Bake, covered at
325 F. for 2 hours. Add macaroni and 1 c. water.
Stir together and bake another 30-45 minutes.

Ingredients are :1 pound black beans
6 cups water
1 pound ham cubes — 3/4 inch cubes
1 pound pork loin — 3/4 inch cubes
3/4 pound Italian sausage links — cut in 1″ pieces
1 pint cherry tomatoes
1 onion — chopped
1 teaspoon red pepper flakes
6 garlic cloves — minced
1/8 teaspoon orange zest And the recipe is 1. Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.
2. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.
3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight.
4. Remove any fat from surface. Reheat the feijoada slowly.

Ingredients are : 12 small Clams in shell
2 pounds Shrimp; shell — devein
4 tablespoons Olive oil
1 tablespoon Butter
1 cup Long grain rice
1 teaspoon Salt
1 Bay leaf
1 Chicken bouillon cube
20 milliliters Garlic — finely chopped
2 medium Onions — finely chopped
2 Green peppers — chop fine
2 large Tomatoes — peel
1/2 cup Pimiento-stuffed olives — sliced
2 teaspoons Paprika
1/8 teaspoon Cayenne
1 1/2 cups Cheddar cheese — grated And the recipe is Wash clams and shrimp thoroughly; place clams in saucepan with 6 cups water; bring to boiling, add shrimp and cook over high heat, covered, for 5 minutes. Remove from heat; pour off shellfish liquid to make 2 1/4 cups; set aside clams and shrimp in remaining broth; keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice and stir to coat well.
Add reserved 2 1/4 cups liquid, salt, bay leaf and bouillon cube; bring to boiling, reduce heat, and simmer, covered, without stirring, for 25 minutes.
Pre-heat oven to 375~; meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and green pepper until green pepper is tender, about 10 minutes. Chop tomatoes; add to sauteed vegetables with olives, paprika and cayenne; cook 5 minutes longer; keep warm.
Drain shellfish and add with rice to tomato mixture; stir gently to blend; turn into paella pan or shallow, 4 quart casserole; sprinkle cheese over top of all; bake 10-15 minutes, or until cheese is melted and bubbly.

Ingredients are : 1 pound black beans
6 cups water
1 pound ham cubes — 3/4 inch cubes
1 pound pork loin — 3/4 inch cubes
3/4 pound Italian sausage links — cut in 1″ pieces
1 pint cherry tomatoes
1 onion — chopped
1 teaspoon red pepper flakes
6 garlic cloves — minced
1/8 teaspoon orange zest And the recipe is 1. Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.
2. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.
3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight.
4. Remove any fat from surface. Reheat the feijoada slowly.

Ingredients are :12 each Eggs
1 pound Sausage
1 can Cream Style Corn And the recipe is I was hoping someone would ask. This recipe came from an enclave of Order of the Arrow Scouts here in Tenn. Crumble and brown the sausage. Add cream style corn. Add the dozen eggs. Stir this into bottom of the dutch oven. On a 12 inch oven place about 8 briquets on the bottom and 14 on top. Cook about 30 minutes. This is great for camping trips. You can bake your biscuits while the eggs are cooking and have it all come out together.