the cast iron skillet cookbook

7/23/2019 The Cast Iron Skillet Cookbook

http://slidepdf.com/reader/full/the-cast-iron-skillet-cookbook 1/82

Volume I:

• Camp Dutch Oven

• Kitchen Dutch Oven

• Deep Fryer

• Aebleskiver Pan

• Iron Griddle

C a s t - I r o

n

C o o k b o o k I

Y e s t e

r d a y

a n d T

o d a y



Table of Contents

Introduction ............................................................................................. i

How to Season and Care for Your Cast Iron Skillets and Pans ............. ii

A History of Cast Iron ............................................................................iv

Dutch Oven ............................................................................................v

Dutch Oven Tips .....................................................................................v

Camp Dutch Oven.................................................................................. 1

Cakes ................................................................................................ 1

Cobblers ............................................................................................ 6

Casseroles .......................................................................................11

Meats .............................................................................................. 12

Vegetables .......................................................................................14

Kitchen Dutch Oven ............................................................................ 15

Breads ............................................................................................. 15

Casseroles .......................................................................................17

Meats .............................................................................................. 18

Vegetables .......................................................................................20

Soups & Stews ............................................................................... 22

Deep Fryer ............................................................................................28

Aebleskiver Pan .....................................................................................29

Iron Griddle ..........................................................................................31

Pancakes & Fritters ........................................................................ 31



Introduction

Home-style cooking can be symbolized by no other cookware quite the way it

is by cast iron. This durable and timeless cookware has been handed down from

generation to generation. Cast iron cooking, a time-honored tradition, is again

growing in popularity as our culture embraces basic traditions from the past.The selection of cookware has grown considerably with this popularity, cast iron

cookware ranges from skillets and Dutch ovens to woks and hibachi grills. Cast-

iron is considered the original non-stick cookware and a superb heat conductor.

It’s perfect for cooking with less fat or oils and readily adapts to a wide range of

ethnic cuisine.

This cookbook illustrates the versatility of cast iron in today’s kitchens, provides

a brief history of cast iron, and provides information on the proper care and use

of cast iron cookware. The recipes complied in this cookbook are easy to make

using ingredients readily available in the grocery store. The great mix of traditional

and contemporary recipes encourages home cooks and discerning chefs alike to

expand their cast iron cooking and even try some West Virginia Grown products.

While there is a plethora of fried chicken and cornbread recipes out there, along

with those traditional favorites, you will nd variety in this book.

When compared to other cookware, cast iron has its drawbacks. It can rust,

pit, stick to food and have reactivity. These problems can be eliminated with

proper seasoning, sometimes known as curing. Seasoning means coating the

entire pan, inside and out with oil, shortening, or lard and baking it to seal the fatinto the pan. This process allows the coating to ll cavities and pitted surfaces

permeating pores and developing a non-stick surface to prevent water from creating

rust and acidic food from creating reactivity. This protective layer of seasoning

breaks down over time and the process must be repeated. Some cast iron pans

are coated with enamel. This is an attempt to improve the deciencies of cast

iron while maintaining exceptional heat conduction.

Seasoning and caring for your cast-iron cookware may seem like a time-

consuming task. However, cast iron cookware will last a lifetime with the proper

care. The time it takes to care for this cookware is well worth it when you considerthe value of the cast iron, the irreplaceable avor it gives food and its durable

quality. To ensure success when cooking with cast iron, follow the tried and true

tips on cooking, proper seasoning, and care of cast iron in this cookbook.

i



How to Season and Care for YourCast Iron Skillets and Pans

By Harry Lynch – Summersville, W.Va.

Proper care and seasoning of cast iron skillets and pans make cooking in

them a joy. Neglect, on the other hand, will cause disappointment and poorlycooked food. Here are a few tips to keep those pans in top-notch shape:

1. If you have a new cast iron pan, wash with hot, soapy water to remove the

protective coating that has been applied at the factory. Rinse and dry thoroughly.

If the pan is old and shows some signs of rust, lightly sand rusted area and apply

Cola for 10-15 minutes. Then wash with mild soapy water, rinse, towel-dry and

place over low heat to remove excess water from the porous metal.

• Clean the cast-iron with a mild detergent and stiff brush. Be sure to washboth the inside and outside of the piece.

2. Lightly coat the entire pan’s surface – inside and out – with cooking oil, lard

or shortening. Do not use butter or margarine. Use a paper towel to spread the

oil.

• Lard spoils faster than oil. While lard adds more favor, it requires that

the cookware be used weekly to keep the seasoning from going bad.

Oil, on the other hand, stays fresh longer but may become sticky and

collect dust.

• Be sure to coat all exterior parts such as handles and lids.

• Using too much oil or grease during seasoning causes a pool of excess

oil or grease to gum up.

• If excess oil or gummed up grease is found after seasoning, scrape it

off and re-season the effected spot.

• Heating pans upside down typically will prevent gumming.

3. Place pan upside down on oven rack and heat without pre-heating in a 400°F

oven for 1½-2 hours. Put aluminum foil in bottom of the oven to catch oil drippings.

Let pan cool in oven. Remove from oven and wipe clean. It is now ready to use.

• Seasoning can generate smoke and odors. Season your cast iron

cookware on a nice day to allow you to open windows and doors for air

circulation or use an outdoor grill.

• If using an oven with two racks, just line the lower rack with aluminum

foil to catch any excess oil or shortening.

• Be sure that both racks are in the two bottom positions

• Remove cast-iron from the oven only after it has cooled.

• Cast-iron may come out slightly brown. At this time, it is ready for use.

Repeating the process will further season your cast-iron and make it

darker, thus improving its appearance.

ii



• Seasoning at higher temperatures to the point where most oils will begin

to smoke can result in a darker seasoned piece in less time that won’t

be sticky or gummy.

• After coating warm cast iron with a thin layer of oil or grease, most

manufacturers suggest heating the pan for 1 hour. However, some

cooks suggest that seasoning cast iron requires 4 to 5 hours of baking

to achieve the right amount. Other cooks repeat the thin layer of oil or

grease and the 1 hour baking process several times before using the

cookware.

• Some cooks believe seasoning should be repeated each time the cast

iron cookware is used.

4. A well-seasoned cast iron pan takes time and improves each time it is used.

However, high acid foods that contain tomatoes should be avoided until the pan

had been thoroughly seasoned through usage. Hot liquids will also break down

the seasoning until it has had a chance to completely ll the pores in the metal.

Cooking beans should also be avoided at rst. Frying or baking is good choices

for rst time usage. If you do cook acidic foods or beans, be prepared to re-season

your cookware in the oven.

5. There’s a rule of thumb that a seasoned cast iron pan should never be washed

with soapy water or placed in the dishwasher. Rather, clean it with hot water and

a plastic scrub brush. If you do have to wash with soap, you must re-season your

cookware in the oven.

6. Always dry cast iron cookware thoroughly after cleaning. Then spray lightly-the

word lightly is emphasized — with vegetable oil. Wipe dry and store. Never store

cast iron pans with lids on them. Cast iron cookware needs the air to circulate.

Humid weather can create moisture and lead to rust in cast iron cookware sealed

with lids, therefore, lids should be stored separately. Place paper towels inside

cast iron cookware to absorb any moisture that may form.

7. Frequent use of cast iron cookware is recommended. If stored too long or if

a heavy coat of oil was applied before storage, expect the oil to become rancidand to affect the taste of the food being cooked. It may be removed by heating

over low heat until a pool of oil forms in bottom of pan, and then wiped clean. If

this technique does not work, prepare to wash in soapy water and re-season.

iii



A History of Cast Iron

Cast iron is iron that is heated to a liquid state and then poured into a mold.

Sand and a small mix of clay, to hold the sand in shape, line a mold. After the

heated iron is poured into the mold, the shaped casting will have a rough surface

because of the rough texture of the sand used in the mold. The texture of thesurface will distinguish cast iron from forged metal. Cast iron is poured at a foundry,

not a blacksmith shop. Cast iron cannot be heated and re-shaped, or welded.

For hundreds of years, foundries have used the sand casting technique.

The techniques have changed very little over time. Minor changes in the casting

techniques enable us to determine the approximate date of most pieces. The

oldest pieces will have a circular ‘sprue’ mark on the underside of the piece. The

sprue is the point where the molten iron is poured into the mold. This technique

was used until the mid-to late 1700s. Cast iron pieces will have at least one point

on where the iron entered the mold.Cast iron pieces made from the mid-1700s to the late 1800s will have a long

thin line on the bottom of the piece called a ‘gate’ mark, where the iron entered

the mold. Smooth bottom pieces were made from around 1875 to present time,

because the entrance for the iron was placed on the sides of the mold. These

pieces can have one or more places on the side that have been heavily grinded

to disguise where the iron entered the mold or to get rid of the excess metal from

the pour.

Rened casting techniques produced some extremely well-made cast

iron cookware pieces between 1875 and 1940. In efforts to rene the casting

techniques from 1875 to 1900, cast iron cookware manufacturers created thinner

pieces. Manufacturers soon learned this thinness did not maintain the durability

that made the cookware famous. In fact, a high number of those pieces cracked

or warped during use. Pieces produced during this time also had a slightly more

primitive appearance due to fewer nishing steps on the production line. Pieces

made between 1900 and 1940 were both thicker and more nished. The height

of quality in cast iron production was realized between 1920 and 1940. During

this time, cast iron pieces were produced with glass-like surfaces as a result ofa series of polishing steps in the manufacturing process. Manufacturers might

tumble small cast iron pieces in a large rotating drum containing small pieces

of metal which polished the pieces. Skillets and Dutch ovens would be turned

on lathes to create a smooth cooking surface. Lathe marks can be found on the

inside of pieces created during this time.

Griswold, Wapak, Favorite Ware, Wagner Ware, and Lodge are some of

the more recognized foundries for cast iron cookware. Cast iron cookware from

these manufacturers is some of the hottest items in the antiques and collectibles

market today. In many West Virginia families the cast iron skillet is a treasured heirloom

passed down from generation to generation. Since cast iron cookware is now

considered collector’s items they are rare to ne at garage or estate sales. Look

in your attic, basement, or garage and dig out your heirloom and enjoy what many

of us crave…food cooked in cast iron.

iv



Dutch Oven

A very common and popular cast iron piece; so much so that there is even

an International Dutch Oven Society, which holds an annual world championship

cook-off in Salt Lake City each year. The Dutch oven has been a kitchen staple

for more than two centuries. Dutch oven cooking in America dates to 1707. An

English man named Abraham Darby experimented with a Dutch casting process

and eventually began casting pots and shipping them to America and throughout

the world. Impressed by their durability and versatility, people began spreading

the word and they grew in popularity. It’s considered the original slow cooker

and pressure cooker put together and can even work well as a deep fryer. Noth-

ing will hold a good, even temperature better than it and can go from stovetop

to oven without missing a beat. When the piece is seasoned properly and the

recipe prepared correctly, food comes out more tender and tastier than if it was

prepared conventionally.Dutch ovens are categorized as either “kitchen” or “camp” style. You can

use a kitchen style Dutch oven for outdoor cooking on a grill or over a campre.

If cooking over a campre, the bail handle is used to hang oven on a tripod. The

lid of a kitchen style Dutch oven can be used as a skillet.

A camp style Dutch oven is considered a portable stove and is recommended

for cooking on charcoal or in the embers of a campre. Camp style Dutch ovens

have a smooth bottom with three short legs. The legs raise it above a heat source,

enable it to stay balanced during campre and replace cooking, and allow for

stacking it on top of another camp style Dutch oven. The camp style Dutch ovenhas a at lid with a ange around the edge to keep charcoal on top. Hot coals

placed on top of the lid provide a more uniformed heat. The lid of a camp style

Dutch oven can be used upside down as a griddle.

Dutch Oven Tips

• Temperature Testing Dutch Ovens: Place a spoonful of our in a small

pie pan and place pan inside hot Dutch oven with a lid for 5 minutes.

Flour-still white – less than 300° F; Flour-light brown – approx. 350°F;Flour-dark brown – approx. 450° F; Flour-black or burned – too hot for

cooking.

• When baking bread, rolls, or cake in a Camp Dutch oven, remove

bottom heat after 2/3 of cooking time. It will nish cooking from the top

heat. This will keep it from burning on the bottom.

• For camp style Dutch oven cooking, each charcoal briquette provides

approximately 10-15° F of heat for about an hour period.

• A rule of thumb to determine the amount of charcoal briquettes needed

for camp style Dutch oven cooking is as follows: Diameter of oven +

3 briquettes on top & Diameter of oven – 3 briquettes on bottom. Of

course, one needs to allow for weather conditions during cooking.

• To avoid hot spots on Camp Dutch ovens, rotate oven ¼ turn every 15

minutes and the lid ¼ turn in the opposite direction.

v



Camp Dutch Oven

C AKES

BLUEBERRY FANTASY CAKE

Sift together our, baking soda and salt. In large mixing bowl, beat butter,vanilla and butter avor until soft. Gradually mix in 1½ cups sugar until light.

Beat in egg yolks 1 at a time. Alternately mix in our and buttermilk starting and

ending with our. Stir in coconut. In separate bowl, beat egg whites and cream

of tartar until soft peaks form. Gradually mix in the remaining ½ cup sugar and

continue beating until stiff but not dry. Gently fold egg whites into batter one half

at a time.

Grease the bottom and sides of a 12” Dutch oven. Pour batter into Dutch

oven and spread evenly to sides. Bake using 8-10 coals on bottom and 14-16

coals on top until lightly golden and top springs back when touched, about 60

minutes. For best results rotate oven and lid 90 degrees in opposite directions

every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert

cake onto a cooling rack and nish cooling. Cut cake in half horizontally. Separate

halves.

Frosting: In chilled bowl, whip the cream. Mix in powdered sugar and vanilla.

Chill for 5 minutes.

Set 1 cake layer on a plate cut side up. Spread on blueberry pie lling. Top with

second cake layer, cut side down. Frost top and sides with whip cream frosting.Garnish with fresh blueberries and white chocolate curls. Serves: 12-15.

Cake:

2 cups all-purpose our

1 teaspoon baking soda

½ teaspoon salt

1 cup butter 1 teaspoon vanilla extract

1 teaspoon butter avor

2 cups sugar

5 egg yolks (reserve whites)

1 cup buttermilk

1 cup aked coconut

½ teaspoon cream of tartar

Filling:

1 12-ounce can blueberry pie

lling

Frosting:

2 cups cold whipping cream

1 cup powdered sugar

½ teaspoon vanilla extract

1



In large bowl, mix together oil, sugar, eggs, carrots, pineapple, orange peel

and vanilla. In separate bowl, sift together our, baking soda, baking powder,

cinnamon and salt. Stir our mixture into wet ingredients then stir in coconut and

nuts.

Grease and our the bottom and sides of a 12” Dutch oven. Pour batter into

Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16

coals top for 45-60 minutes or until toothpick inserted into center of cake comes

out clean. For best results rotate oven and lid 90 degrees in opposite directions

every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert

cake onto a cooling rack and nish cooling. Cut cake in half horizontally. Separate

halves.

Frosting: Cream together all ingredients. Transfera of the frosting to another

bowl and stir in pineapple.

Set 1 cake layer on a plate cut side up. Spread the pineapple frosting across

top of cake half. Top with second cake layer, cut side down. Frost top and sides

with remaining frosting. Serves: 12-15.

Cake:

1½ cups vegetable oil

2 cups sugar

3 eggs2½ cups grated carrots

1 cup crushed pineapple

1 tablespoon grated orange peel

2 teaspoons vanilla

3 cups all purpose our

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

½ cup aked coconut

1 cup chopped nutsFrosting:

1 8-ounce package cream

cheese; softened

½ cup butter; room temperature

3 cups powdered sugar

1 teaspoon vanilla

½ cup crushed pineapple; well

drained

CARROT PINEAPPLE CAKE

EASY “ PEACHY” CAKE

In large mixing bowl, mix together cake mix, eggs, vegetable oil and drained

syrup from peaches until smooth (about 2 minutes). Pour batter into buttered

12” Dutch oven. Arrange peach slices over top of batter. Cover oven and bake

using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes or until top

center of cake springs back when touched. Serve topped with whipped cream.

Serves: 8-10.

1 30-ounce can sliced peaches,

drained (reserve syrup)

1 yellow cake mix

3 eggs

a cup vegetable oil

2



In large bowl, sift together our, sugar, soda, salt and cinnamon. Add remaining

ingredients and mix together until just thoroughly combined. Turn batter out into

a greased and oured 10” Dutch oven and spread evenly. Place lid on oven and

bake using 6-8 briquettes bottom and 12-14 briquettes top for 60-75 minutes or

until a toothpick inserted into the center of the cake comes out clean.

Remove all heat from Dutch oven and let cake rest uncovered for 20 minutes.

Run a rubber spatula around the edge of the oven to loosen the cake. Lay a piece

of parchment paper across the top of the oven then put the lid on and carefully

invert the oven so that the cake drops onto the lid. Lift the oven off the lid then

slide the cake off the lid onto a cooling rack and remove the parchment paper.

Allow the cake to cool to room temperature.

Frosting: In medium bowl, cream butter until light. Add powdered sugar and

pineapple juice and mix together until smooth. Stir in pineapple. Spread icing on

top and sides of cake. Serves: 10-12.

Cake:


2 cups granulated sugar

1 teaspoon baking soda 1 teaspoon salt

1 teaspoon cinnamon

1 cup crushed pineapple,

undrained

3 eggs, beaten

1½ cups vegetable oil

2 cups ripe bananas, mashed

BANANA PINEAPPLE CAKE

2 teaspoons vanilla

1½ cups chopped walnuts or

pecans

Frosting:

4 tablespoons butter, room

temperature

3 cups powdered sugar, sifted

3 tablespoons pineapple juice

a cup crushed pineapple,

drained

Grease Dutch oven generously with margarine. Combine applesauce, brown

sugar and fruit cocktail. Pour in bottom of oven. Spread dry cake mix over top

of wet ingredients. Dot top with pats of margarine. Bake until hot and bubbly

around the edges and crisp in the center. Use 9 briquettes under the oven and

12 briquettes on the lid. May be stacked.

FRUIT DUMP CAKE

1½ cups applesauce

1 cup brown sugar

1 can fruit cocktail, in syrup

1 yellow cake mix

1 tablespoon margarine

3



STRAWBERRY PECAN CAKE

In large bowl, stir together cake mix and Jell-O. Mix in oil, eggs, and milk until

well mixed. Stir in coconut, strawberries and pecans.

Spray a 10” Dutch oven with cooking spray then pour in cake batter andspread evenly. Cover oven and bake using 6-8 briquettes bottom and 12-14

briquettes top for 45-50 minutes or until top center of cake springs back when

lightly touched. Remove heat from oven and let cake rest in oven with the lid

cracked for 10 minutes.

Run a rubber spatula around the edge of the oven to loosen the cake. Lay

a piece of parchment paper across the top of the oven then put the lid on and

carefully invert the oven so that the cake drops onto the lid. Lift the oven off the

lid then slide the cake off the lid onto a cooling rack and remove the parchmentpaper. Allow the cake to cool to room temperature.

Frosting: In large bowl cream together the cream cheese and butter. Mix in

vanilla and powdered sugar until a rm spreadable consistency is achieved. Chill

the frosting if it seems a bit soft. Stir in strawberries and pecans.

Slice cooled cake in half horizontally and remove top half. Frost the cut side

of bottom cake half then replace top half of cake cut side down. Frost top and

sides of cake generously with frosting. Serves: 10-12.

Cake:

1 white cake mix

1 3-ounce box strawberry Jell-O

1 cup vegetable oil 4 large eggs, beaten

½ cup milk

1 cup aked coconut

1 cup strawberries, mashed

1 cup chopped pecans

Frosting:


cheese, room temperature

4 tablespoons butter, roomtemperature

1 teaspoon vanilla

¾ cup strawberries, mashed

3 cups powdered sugar

½ cup pecans, chopped

A HOME REMEDY Diaper Rash/Prickly Heat – Burn flour until black

(stirring gently) in a cast iron skillet. When cooled, spread the

black powder on affected area. Repeat as needed.Submitted by Karen Hoth, Huntington, W.Va.

WV Company: Scent From Heaven

4



Cake:

3¾ cups all-purpose our

1 3.4-ounce box vanilla instant

pudding 1 tablespoon baking powder

2½ tablespoons baking soda

1 teaspoon salt

1 cup plus 2 tablespoons butter,

softened

1 teaspoon vanilla extract

1½ tablespoons grated orange zest

2b cups sugar

8 egg yolks; room temperature

1 cup pineapple juice

1 cup water

½ cup spiced dark rum

PINA COLADA CAKE

1 cup aked coconut

8 egg whites; room temperature


Frosting:


cheese, softened

½ cup butter, softened

1 teaspoon vanilla extract

¾ teaspoon coconut extract

2 16-ounce boxes powdered

sugar

2 tablespoon spiced dark rum

½ cup crushed pineapple; well

drained

12 ounces toasted aked coconut

Sift together our, pudding, baking powder, baking soda and salt. In a large

mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups

sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice, water, and

rum in a measuring cup. Alternately mix in our and pineapple juice mixtures startingand ending with our. DO NOT over beat the batter. Stir in coconut. In separate

bowl, beat egg whites and cream of tartar until soft peaks form. Gradually mix in

the remaining b cup sugar and continue beating until stiff but not dry. Gently fold

egg whites into batter one half at a time.

Grease the bottom and sides of a 12" Dutch oven. Pour batter into Dutch

oven and spread evenly to sides. Bake using 10-12 coals bottom and 14-16 coals

top until lightly golden and top springs back when touched, about 90 minutes. For

best results rotate oven and lid 90 degrees in opposite directions every 15 minutes

while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a rack and

nish cooling. Cut cake in half horizontally. Separate halves. Place in icebox until

chilled.

Frosting: In a large bowl cream together cream cheese, butter, vanilla, and

coconut extract. Slowly mix in powdered sugar and rum. Transfer 1 cup frosting to

another bowl and stir in pineapple.

Set 1 cake layer on a plate. Spread with pineapple frosting. Top with second

cake layer, smooth side up. Frost top and sides of cake with remaining frosting.

Press toasted coconut into frosting on top and sides of cake. Return to icebox andchill for 1 hour. Garnish with whipped cream and sliced strawberries. Serves: 18.

5



BLACKBERRY COBBLER

Melt butter in a 12” Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blackberries and drain. In a large bowl combine blackberries,

sugar and lemon zest; stir to coat blackberries. Let rest.

In a separate bowl, combine our, sugar, baking powder, salt, milk, and egg;

mix until smooth. Pour batter over melted butter – do not stir. Carefully spoon

blackberries over top of the batter – do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for

35-45 minutes rotating the oven and lid 1/4 turn in opposite directions every 10

minutes until crust is golden brown. Serve topped with whipped cream or serve

with vanilla ice cream. Serves: 10.

2 sticks butter 2 cups our

2 cups sugar

1 tablespoon baking

powder

1 teaspoon salt

1½ cup milk

1 egg 4 cups fresh blackberries

or 2 bags frozen (thawed)

½ cup sugar

1½ teaspoons fresh grated

lemon zest

1 teaspoon cinnamon

BLUEBERRY COBBLER

2 sticks butter

2 cups our

2 cups sugar

1 tablespoon baking powder 1 teaspoon salt

1½ cups milk

1 egg

4 cups fresh blueberries or

24 oz. frozen (thawed)

½ cup sugar

1 teaspoon fresh grated lemon zest 1 teaspoon lemon juice

2 teaspoons cinnamon

¼ cup water

Melt butter in 12” Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blueberries and drain. In a large bowl combine blueberries,

sugar, lemon zest, lemon juice, 1 teaspoon of the cinnamon and water; stir to

coat blueberries. Let rest.

In separate bowl, combine our, sugar, baking powder, salt, milk and egg; mixuntil smooth. Pour batter over melted butter – do not stir. Carefully spoon blueberries

over top of the batter – do not stir. Sprinkle remaining cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top

for 35-45 minutes rotating oven and lid ¼ turn in opposite directions every 10

minutes until crust is golden brown. Serve topped with whipped cream or serve

with vanilla ice cream. Serves: 10.

C OBBLERS

6



PEACH-ORANGE DUMP COBBLER

Line 12” Dutch oven with heavy-duty foil. Add peaches, oranges and cinnamon.

Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center

of fruit. Make a well in the center of the cake mix. Pour orange soda into well then

stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter.

Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16

briquettes top for 45-60 minutes. Serve warm with vanilla ice cream. Serves:

8-10.

2 30-ounce cans sliced peaches,

drained

1 8-ounce cans mandarin

oranges; drained

1½ teaspoons cinnamon

¾ cup brown sugar

1 yellow cake mix, dry

1 12-ounce can orange soda

4 tablespoons butter, cut intopieces

Vanilla ice cream

FRUIT COBBLER DELUXE

1 30-ounce can sliced

peaches; drained


apricots; drained

1 20-ounce can crushedpineapple

1 teaspoon almond extract

1 teaspoon cinnamon

1 box white cake mix

1 12-ounce can sweetened

condensed milka cup toasted sliced almonds

Line a 12” Dutch oven with heavy duty foil. To lined Dutch oven add fruit,

almond extract, cinnamon, and ½ cup of the dry cake mix; stir to mix.

In separate bowl, mix together the remaining cake mix and the sweetened

condensed milk to form a batter. Pour batter over the top of the fruit and sprinkle

with toasted almonds.

Cover and bake for 45-60 minutes using 8-10 briquettes bottom and 14-16

briquettes top until topping is golden brown. Serve topped with whipped creamor serve with vanilla ice cream. Serves: 8-10.

CHERRY COBBLERLinda Winkel – Charleston, W.Va.

Pour cherry pie lling in bottom of 12” Dutch oven. Pour dry cake mix over

lling (do not mix). Pour soda over cake mix but do not stir. Put lid on Dutch oven

and then place 7-8 pieces of charcoal on bottom and 17-18 on top of lid. Cooking

time is about 30 minutes.

1 12-ounce can of 7 UP® or

Sprite®25 pieces charcoal

2 15-ounce cans of cherry pie

lling1 box of chocolate cake mix

7



FRUIT COBBLER DELIGHT

Into a 12” Dutch oven add canned fruit (juice included), tapioca, cinnamon,

and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown

sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven.

Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom

heat. Cobbler is done when top is brown and cake has absorbed fruit juices.

Variation: Combine 1 cup of crushed pecan halves with the brown sugar fora crunchier topping. Serves: 8-10.

1 30-ounce can fruit

cocktail


peaches

1 12-ounce can crushedpineapple

½ cup instant tapioca

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 yellow or lemon cake mix

1 cup brown sugar ¼ pound butter, cut into pieces

1-2 12-ounce cans of sliced

peaches

1 box of yellow cake mix

1 12-ounce can 7-UP® orSprite®

DUMP CAKE/PEACH COBBLERLinda Winkel – Charleston, W.Va.

1 tablespoon ground

cinnamon

25 pieces of charcoal

Drain most of the juice from the peaches. Dump the peaches into the bottom

of 12” Dutch oven. Sprinkle cinnamon over peaches. Pour dry cake mix over

peaches. Pour can of soda over cake mix but do not stir. Put lid on Dutch oven

and place 7-8 pieces of charcoal on bottom and 17-18 on top of lid. Cooking time

is about 30 minutes.

Melt butter in 12” Dutch oven using 10-12 briquettes bottom heat.

In separate bowl, combine our, sugar, baking powder, salt, milk and egg;

mix until smooth. Pour batter over melted butter – do not stir. Spoon pie lling by

tablespoons over batter – do not stir.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for

35-45 minutes rotating oven and lid ¼ turn in opposite directions every 10 minutes

until crust is golden brown. Serve topped with whipped cream or with vanilla ice

cream. Serves: 12.

2 sticks butter

2 cups our

2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1½ cups milk

1 egg

2 20-ounce cans pie lling

EASY FRUIT COBBLER

8



Filling:

8 cups Granny Smith

apples, thinly sliced

1 cup dried currants or raisins

1 cup sugar 1 teaspoon cinnamon

1¼ cups pecans, coarsely

chopped, divided

2 30-ounce cans cherry pie

lling2 cups sugar

2 cups our

APPLE COBBLER DELUXE

Filling: Place apples in a buttered 12” Dutch oven. Sprinkle raisins over apples.

In separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix.

Sprinkle over apples.

Topping: In a large bowl sift together the our, sugar, baking powder and salt.

In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquidingredients to dry all at once and mix until smooth. Pour batter over apples then

sprinkle with remaining pecans.

Cover and bake for 45-60 minutes using 8-10 briquettes bottom and 14-16 briquettes

top until topping is golden brown. Serve with vanilla ice cream. Serves: 12-14.

Topping:

2 cups our

2 cups sugar


½ teaspoon salt 2 eggs, well beaten

1 cup evaporated milk

½ cup butter, melted

CHERRY CRISP COBBLER

Line a 12” Dutch oven with heavy duty foil. Pour cherry pie lling into oven

and spread evenly. In a separate bowl combine sugar, our, oatmeal, and pecans;

stir to mix. Add vanilla to melted butter and stir to mix. Using a fork, mix in butter

until pea size crumbs form. Spread topping evenly over cherries.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes

top for 30 minutes. Serve topped with whipped cream. Serves: 12-14

1 cup oatmeal

½ cup chopped pecans 1 cup butter; melted

1 teaspoon vanilla

10 ripe bananas; peeled

1½ cups orange juice

2 tablespoons vanilla

1 cup our

1 cup instant oats

BANANA CRUMBLE

Slice bananas into ¼” pieces; place in a lightly buttered 12” Dutch oven.Combine orange juice and vanilla; pour over bananas.

In separate bowl, combine our, oats, brown sugar, nutmeg and salt; stir to

mix. Cut in the butter until mixture is about the size of small peas. Spoon crumble

mixture over fruit.

Cover and bake for 20-30 minutes using 10-12 briquettes bottom and 16-18

briquettes top until crumble is golden brown. Serve with vanilla ice cream. Serves:

8-10

1½ cups brown sugar

1 teaspoon nutmeg

1 teaspoon salt

1½ sticks butter; cut into pieces

9



Filling:

10 cups Granny Smith apple slices

2 tablespoons lemon juice

¾ cup sugar

½ cup brown sugar

a cup our

2 teaspoons ground cinnamon

¾ teaspoon grated nutmeg

¼ teaspoon ground cloves

DUTCH APPLE CRISP

Filling: In 12” Dutch oven add apples and lemon juice; stir to coat apples.

In separate dish, combine remaining lling ingredients and stir to mix. Pour dry

ingredients over apples and stir until apples are well coated.

Topping: In eparate bowl, combine brown sugar, our, oatmeal and walnuts;

stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.

Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes

top for 60 minutes. Serve topped with whipped cream. Serves: 12-14.

In buttered 12” Dutch oven add apples and lemon juice; stir to coat apples.

In separate dish combine sugar, our, cinnamon, nutmeg, cloves and salt; stir to

mix. Pour dry ingredients over apples and stir until apples are well coated. Spread

out apples and pour caramel sauce over the top. In medium bowl combine brown sugar, our, oatmeal, and walnuts; stir to

mix. Using a fork, mix in melted butter to form coarse crumbs. Spread topping

evenly over apples.

Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 bri-

quettes top for 60 minutes. Serves: 16.

CARAMEL APPLE CRISP

Filling:

8-10 large Granny Smith apples;

peeled, cored and sliced


b cup sugar

a cup our

2 tablespoons groundcinnamon

¾ teaspoon ground nutmeg

¼ teaspoon ground cloves

Topping:

2 cups brown sugar

2 cups our 1 cup instant oatmeal

½ cup chopped walnuts

1 cup butter; melted

¾ teaspoon salt

1 12-ounce jar caramel sauce

¾ teaspoon salt

Topping:

2 cups brown sugar

2 cups our

1 cup oatmeal

½ cup chopped walnuts

(optional)

1 cup butter; melted

10



C ASSEROLES

BREAKFAST SAUSAGE SOUFFLE

12-15 slices bread; cubed

6 tablespoons butter; melted

1 pound cheddar cheese,

shredded

18 eggs

Add bread cubes to a well greased 12” Dutch oven. Drizzle butter over bread;

sprinkle cheese over the top. Whisk together eggs, milk and mustard. Season

with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage overthe top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top

for 30-45 minutes until eggs are set. Serves: 8-10.

¾ cup milk

1 teaspoon dry mustard

Salt and pepper to taste

1 pound cooked sausage

2 cups bacon or sausage,

cooked and crumbled

1 loaf stale bread, torn into pieces

2 cans cream of mushroom soup

CAMPING BREAKFAST CASSEROLE

2-3 cups shredded cheese

1-2 cups milk

1 dozen eggs

Mix all ingredients in a large bowl and pour into a well buttered Dutch oven.

Cook until eggs are set and cheese is melted. Use 9 briquettes under the oven

and 12 briquettes on the lid. May be stacked.

1 10.5-ounce can fat-free cream of

chicken soup

1 9-ounce package frozen mixed

vegetables, thawed

DUTCH OVEN YARD BIRD PIELee Reger – Shinnston, W.Va.

1 cup cubed, cooked chicken *

½ cup milk

1 egg or ¼ cup egg beaters

1 cup reduced fat baking mix

Preheat the lightly greased Dutch oven with briquettes. Mix soup, veggies

and cooked meat and dump into the oven. Mix milk, egg and baking mix. Spread

over meat mixture. Bake 30 minutes or until golden. Thirteen coals on lid and 7

underneath.

*Leftover cooked pork or squirrel or rabbit works well. Canned chicken works, too.

11



Heat 12” Dutch oven using 16-18 briquettes bottom until hot. To hot oven add

butter and olive oil. When butter is melted, add zucchini, onion and garlic; season

with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in

tomatoes and bell pepper. Season with Italian seasoning and additional salt and

pepper to taste. Top vegetables with cheese then cover oven and bake using

8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetablesare tender and cheese is bubbly. Serves: 4-6.

ZUCCHINI CHEESE BAKE

3 tablespoons unsalted butter

1 tablespoon olive oil

2 large zucchini, chopped

1 large white onion, chopped3 cloves garlic, minced

3 Roma tomatoes, chopped

1 large green bell pepper;

chopped

Dried Italian seasoning to taste

Salt and pepper to taste12 ounces Mozzarella cheese,

shredded

M EATS

RIBSLinda Winkel – Charleston, W.Va.

Place ribs in the bottom of the Dutch oven. Cut onions into quarters and

place on top of ribs. Pour BBQ sauce over onions and ribs. Place lid on Dutch

oven then place 15-18 charcoals on top and 12-15 on bottom. Cooking time is

about 60 to 90 minutes.

2 pounds ribs

2 18-ounce bottles of

BBQ sauce

2 large onions

30 pieces of charcoal

Dutch oven (12-inch)

BBQ CHICKEN

Combine both ingredients in a well greased Dutch oven. Cook until juices

run clear when chicken is pierced with a fork. Use 9 briquettes under the oven

and 12 briquettes on the lid. May be stacked.

3 pounds chicken

pieces1 18-ounce bottle

BBQ sauce

12



12” Deep Dutch oven

24 briquettes, 14 up and 10 down

TURKEY NACHO SUPPER

1 pound turkey, leftover,

chopped

1 3-ounce package taco

seasoning mix1 16-ounce can refried

beans

1 large chopped onion

Mix turkey with seasoning mix. Layer turkey, refried beans, chopped onion and

shredded cheese in a 12” Dutch oven. Bake 15-20 minutes at 350°F (15 coals on

top and 9 coals underneath). Serve with nacho chips, salsa and sour cream.

BEEF AND GRAVY

Put the potatoes in the bottom of the oven. Put the onions and mushrooms

on top of the potatoes. Put the steak chunks on top of them. In a bowl, mix the

soup, water and the rest of the ingredients together and pour over the steak.

Place over 14 briquettes and put 10 briquettes on top of lid. Cook for at least an

hour, don’t lift the lid, don’t even peek at it ... it’s doing just ne. Replenish the

coals if you wish to cook it longer. The longer you cook it the better it gets.

6 potatoes, peeled and sliced

lengthwise, ranch style

3 pounds steak, (your choice of

cut) 1” thick (cut into 6 oz.

chunks)

½ large onion, sliced

½ pounds mushrooms, halved

1 10.5-ounce can of cream ofmushroom soup

6 ounces water (or beer)3-4 garlic cloves, nely sliced 1 teaspoon garlic powder

1 teaspoon onion powder1 teaspoon ground savory

1 teaspoon pepper

1½ cups shredded Cheddar

cheese

¼ cup jalapeno peppers or

Chile peppers, sliced1 8-ounce bag nacho chips

1 12-ounce jar salsa

1 12-ounce container sour

cream

13



SPLIT PEA SOUP WITH HAM

V EGETABLES

DUTCH OVEN POTATOES

Heat 12” deep Dutch oven using 18-20 briquettes bottom until oven is hot.

Cut bacon into 1” slices and place in oven and fry until brown. Add onions, garlic,

and mushrooms. Stir, then cover and cook until onions are translucent. Add

potatoes. In large bowl, combine remaining ingredients and mix well. Pour soup

mixture over potatoes and stir until all potatoes are coated. Cover and cook 60

minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot

gently every 15 minutes. Serves: 12.

1 10½-ounce can cream ofchicken soup

1 10½-ounce can cheddarcheese soup

1 cup sour cream2 tablespoons Worcestershire

sauce1 tablespoon soy sauce Salt and pepper to taste

15 medium potatoes; peeled

and sliced

1 pound bacon, thick sliced

2 medium yellow onions;

sliced

5 cloves garlic; minced

1½ cups fresh mushrooms;

sliced

Pour peas and water into Dutch oven. Place Dutch oven over briquettes

and bring to a slow simmer. Cook for 5 minutes and remove from heat. Soak 1

hour. Add all other ingredients, with the exception of the diced celery and carrots,

and bring to a boil. Simmer over slow heat for 1½-2 hours. Replace charcoal

briquettes as needed. Stir often to prevent scorching. Remove bone from soup.

Cut off meat and dice. Discard bone and fat. Return meat to Dutch oven. Add the

diced celery and carrots. Cook slowly for 45-50 more minutes. Leave lid slightly

cracked to allow moisture to escape and soup to thicken. Serves 6-7.

1 pound green split peas2 quarts water 2 pounds meaty ham bones2 onions, sliced1 turnip, grated½ cup celery leaves, chopped

1 teaspoon salt½ teaspoon pepper

½ teaspoon marjoram

2 stalks celery, diced

3 carrots, diced

10” Camp Dutch Oven

10-12 charcoal briquettes (bottom only)

14



Kitchen Dutch Oven

B READS

BACON BAKED BEANS

1 30-ounce can pork

and beans

1 onion, chopped

1 cup ketchup

Combine all ingredients in a 12” Dutch oven. Bake with 8 coals under and

12 on lid for about 2½ hours, stirring occasionally. Remove lid for last 30 minutes

to let moisture escape. Serves 10-20.

½ cup brown sugar

1 tablespoon prepared mustard

½ pounds bacon, cut into small

pieces

CAMPING BISCUITS

Celestine Ervin – Charleston, W.Va.

4 cups our, self-rising

1½ cups buttermilk

Dash of salt

½ cup shortening

Combine dry ingredients. Work in shortening and add buttermilk. Knead and

pinch off desired amounts and place in a greased Dutch oven. Bake 15-20

minutes on hot coals. (Can bake in conventional oven at 350°F).

1 48-ounce bag of frozen dinner

rolls (ones in a ball)

CHILI BREAD

Mix melted butter and chili powder together. Thaw rolls and cut in half. Dip

in butter mixture and drop in the Bundt pan until about half full. Let the rolls rise.

Place Bundt pan inside a Dutch oven and bake at temperature of dinner roll

instruction. When bread is done remove Bundt pan and let set for a few minutes.

Turn upside down on a plate and pull apart as you want.

Variation: Use brown sugar and cinnamon instead of chili powder.

1 stick butter, melted

2 tablespoons chili powder

(to taste)

15



4 cups white corn meal (plain)

4 cups boiling water

1 cup sugar

1 tablespoon salt

1 cup plain our

1 cup buttermilk

CORN PONE

Thelma Neal – Gauley Bridge, W.Va.

Night before baking: In large mixing bowl, combine top four ingredientslisted above (corn meal, boiling water, sugar and salt); mix well. Cover and let

set overnight at room temperature.

Next morning: Add our, buttermilk, slightly beaten egg, baking powder,

baking soda and melted butter or oleo to mixture; mix well. Pour into greased

heavy Dutch oven (use one with lid). Bake in a pre-heated 450°F oven uncovered

for 15 minutes. (Put lid in oven at the same time as the pone so the lid will be hot

and not slow the baking). Reduce heat to 350° F. Cover with lid and continue

baking for 45 minutes. When pone is taken from the oven, let it stand for about

1 hour with lid on before cutting. After pone is removed from oven, water will form on underside of lid. Lift the

lid very carefully and drain the water off. Dry with paper towel and replace lid.

Do this 2 or 3 times while pose is setting. If you cut pone as soon as it is baked,

it will fall apart. Refrigerate any leftovers.

1 egg (slightly beaten)


1 teaspoon baking soda (dissolved

in 2 tablespoons water)

2 tablespoons melted butter

or oleo

This recipe is probably 200 years old. I have been making it for over 45 years.

Some people call it “Sweeten Pone.” Whatever you call it, it is GOOD!

To determine the correct temperature for you cast-iron,drop water onto the cast iron cookware’s preheated

surface. Water should sizzle and roll or hop around thepan. If water disappears as soon as it hits the surface, the

cookware is too hot and will likely burn food.If the cookware is not quite hot enough, the water

will rest and/or develop small bubbles.

If your cast iron cookware smells bad, try boiling water in it at a full roar for 15 minutes. If that

doesn’t work, you may need to strip the oldseasoning and re-season.

16



Brown the ground chuck in a well seasoned 12” cast iron Dutch oven. Drainwell. Lightly grease the bottom and sides of the Dutch oven. Return meat mixture

to pot. Add the chili powder, paprika, garlic powder and red pepper. Stir well to

mix. Add the chopped bell pepper, onion, tomato sauce and water. Simmer over

medium heat for 10 minutes. Add the kidney beans. Stir to blend all ingredients.

Top with one cup of the shredded cheddar cheese. Pour the prepared cornbread

batter evenly over the top. Place uncovered in a pre-heated 425°F oven for

approximately 15 minutes or until the cornbread topping is golden brown and a

toothpick inserted in the topping comes out dry. Makes 4 servings.

1 pound ground chuck

2 tablespoons chili powder 1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon granulated

garlic powder

¼ teaspoon red pepper

¼ cup chopped green bell

pepper

¼ cup chopped yellow onions

8 ounces tomato sauce 1 cup water

1 15.5-ounce can red kidney

beans, drained

1 cup cheddar cheese, shredded

1 7-ounce package cornbread mix

(prepared according to

package directions)

CHILI CHEESE CASSEROLE WITH A CORNBREAD CRUSTHarry Lynch – Summersville, W.Va.

C ASSEROLES

HASH BROWN CASSEROLE

Preheat a 12” Dutch oven to 425°F. Combine frozen hash browns, cheese,

and onion in large bowl. Mix until well blended the milk, beef stock, half the melted

butter, garlic powder, salt, and black pepper in a separate bowl. Pour over the

hash browns and mix well. Melt the remaining butter in the Dutch oven. Spoon in

the hash brown mixture. Cook, stirring occasionally until hot and all the cheese

has melted. Bake for 45-60 minutes or until surface is brown.

2 30-ounce bags hash browns,

country-style, frozen

4 cups Colby cheese, shredded

1 cup onion, minced

2 cups milk

1 cup beef stock or broth

4 tablespoons butter, melted

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon ground black

pepper

17



TEXAS RANCH BEANS

Ric Menefee – Houston, TX


1 medium onion

2 large jalapeño peppers 1 sweet banana pepper

½ pounds venison link

sausage

3 15-ounce cans kidney

beans

2 15-ounce cans pinto beans

1 15-ounce can navy beans

Optional avor choices:

A) Sweet: ¼ cup brown sugar & 1tablespoon yellow mustard

B) Smokey: 2 tablespoons liquid

smoke & 2 tablespoons

Worcestershire sauce

C) Spicy: One15-ounce can Rotel

Brand Hot Chili Fixin’s®

In well-seasoned Dutch oven, sauté in olive oil; chopped onions, sliced jalapeno

peppers, banana peppers cut into strips, and cubed link sausage. Stir frequently

until onions are clear.

Reduce to low heat and add all 3 kinds of beans. Cover and stir at least once

each 30 minutes.

After 1 hour add the ingredients from one of the optional avor choices. Cover

and continue to cook on low heat additional 1-2 hours, stirring approximately

every 30 minutes.

Salt and pepper to individual taste when served. Additional seasoning will

vary based on avor option.

M EATS

2 pounds ground chuck1 pound hot sausage2 eggs3 slices whole wheat bread

soaked in milk1 8-ounce can tomato sauce1 1-ounce package McCormick®

meatloaf seasoning

MEATLOAFMary Thompson – Charleston, W.Va.

1 teaspoon liquid smoke

Topping:

½ cup ketchup 2 tablespoons brown sugar 1 tablespoon honey or

molasses

Combine loaf ingredients, mix and form loaf. Place in a cast iron skillet or

a 8-quart Dutch oven. Bake uncovered meatloaf for 1 hour at 350°F. Combine

topping ingredients in small mixing bowl. Add topping to loaf and bake another 15

minutes.

18



Heat oven to 350°F. Line Dutch oven with heavy duty foil. Arrange

meat in single layer in dish. Sprinkle meat evenly with soup mix, ground

pepper and pepper akes. Top evenly with green pepper and mushrooms.

Spoon on tomatoes over meat. In small bowl, combine reserved tomato liquid

and the steak sauce. Stir in cornstarch until smooth. Pour mixture evenly over

meat. Fold and crimp foil over meat to enclose. Bake for 75-90 minutes or until

meat is very tender.

SWISS STEAK

2 pounds boneless venison

sirloin steak, 1” thick,

4 ounce cuts

2 tablespoons dry onion

soup mix

½ teaspoon freshly

ground pepper

¼-½ teaspoon crushed red

pepper akes

1 green pepper, sliced into

rings and seeded

1 cup sliced fresh mushrooms

1 14-ounce can diced tomatoes,

drained (reserve liquid)

1 tablespoon steak sauce

1 tablespoon cornstarch

SPAM BAKE

Grease and preheat a 10” or 12” Dutch oven. Slice or dice SPAM®. Pour

rice and broth into Dutch oven. Slice and dice SPAM® and layer over rice. Cover

with shredded cheese. Cover with lid and bake for 35-45 minutes at 350°F. Serve

hot. Serves 6

1 can SPAM®

1½ cups white rice

3 cups beef broth

1 cup cheddar cheese,

shredded

RUMP ROAST SPECIAL

1 pound dry pinto beans

6 pounds beef rump roast

1 tablespoon lard or

shortening

1 cup banana pepper or

green pepper strips

2 medium onions, sliced

2 cups tomato juice

1 8-ounce can tomato sauce

½ cup water

2 tablespoon cider vinegar

2 tablespoon brown sugar

2 teaspoons salt

1 teaspoon dry mustard

1 teaspoon thyme

Wash beans; cover with cold water and let soak overnight. Bring beans to a

boil in Dutch oven and cook 1 hour; drain, discarding water. Brown roast in hot

fat in large Dutch oven or roaster. Add peppers and onions and cook until tender.

Add beans, and remaining ingredients. Cover and bake in a 350°F oven for 2½- 3

hours or until beans are tender and meat is done. Makes 8-10 servings.

19



V EGETABLES

SUNDAY POT ROAST BRISKETSteve and Marialice Seaman – Sandyville, W.Va.

2 pounds rump roast

½ cup water

¼ cup Appalachian Mountain

Specialty Foods Zest Sauce®

Preheat oven to 325°F. In Dutch oven, on the stove top, sear the meat to

hold in the juices. Combine the water and Zest Sauce and pour over the roast.

Put lid on the Dutch oven and place in the center of your oven on a rack and cook

for 6-hours. Roast should be well done and when inserted with a fork it easily

breaks away.

Tastes like an expensive brisket and venison can be substituted for beef.

TURNIP GREENS

1 ham hock

4 cups water

1 teaspoon salt

2 1-pound packages turnip

greens, fresh, pre-washed

1 teaspoon sugar

In large Dutch oven, combine ham hock, water, and salt. Bring to a boil, cover

and reduce heat, and simmer for 20-minutes.

Add turnip greens and sugar. Cook, without stirring, for 20-30 minutes, or until

greens are tender. Makes 6-8 servings

TRAIL DRIVE BEANS

1 12-ounce package dry

red beans

2½ cups water

a pounds salt pork,

diced (b cup)

2 pounds beef cubes (4 cups)

1 cup onions, chopped 1 garlic clove, minced

1 6-ounce can tomato paste

4 teaspoons chili powder

1 teaspoon salt

1 teaspoon cumin seed

1 teaspoon crushed dried red

pepper

1 bay leaf

Wash beans, soak overnight in cold water; drain. Put beans in large Dutch

oven, add 2½ cups water; simmer 1 hour. Render salt pork in skillet; add beef

and brown. Pour off excess fat and add pork and beef to beans with remaining

ingredients. Cover and simmer for 2 hours, adding hot water as needed. Makes

6-8 servings

20



BBQ BEANS

Combine all ingredients in Dutch oven; mix well. Place on medium heat on

stovetop or preheated grill. Simmer covered for several hours; stir often. Remove

from heat when vegetables are soft. Makes 8 servings

1 15-ounce can pork and beans

1 15-ounce can pinto beans,

rinsed and drained

1 15-ounce can kidneybeans, rinsed and drained

½ pound bacon, cook and

chopped

2 cups smoked ham, chopped

1 large green pepper,

chopped

1 large yellow onion, chopped

1 small green chili pepper,chopped

1 cup light brown sugar

½ cup BBQ sauce

2-3 garlic cloves, chopped

3 cups white beans, cooked

until soft1½ cups bean soup

½ cup honey or molasses

1 tablespoon bacon or ham

drippings

½ cup brown sugar

1 cup onion, chopped

BAKED BEANSCarl Thompson – Charleston, W.Va.

Combine in an 8-quart cast iron Dutch oven. Bake covered at 300°F for

2 hours. Uncover and bake approximately 1 hour. Check beans until desired

consistency.

1 tablespoon brown spicy

mustard 1 cup ham, ⅜"-½" thick diced/

chopped pieces

¼ cup ketchup

1 teaspoon salt

2 teaspoons maple syrup

1 teaspoon liquid smoke

To determine the correct temperature for you cast-iron,drop water onto the cast iron cookware’s preheated

surface. Water should sizzle and roll or hop around thepan. If water disappears as soon as it hits the surface,

the cookware is too hot and will likely burn food. If thecookware is not quite hot enough, the water will rest

and/or develop small bubbles.

21



SOUPS & STEWS

DUTCH OVEN BEEF STEW

1 tablespoon vegetable oil 2 pounds boneless beef chuck

roast, trimmed, and cut intobite-sized pieces

8 ounces Kielbasa, sliced in halflengthwise then sliced intobite sized half circles

2 onions, coarsely chopped½ teaspoon garlic salt

Freshly ground black pepper,to taste

1 cup dry red wine

1 10-ounce can condensed creamof mushroom soup

1 10-ounce can condensed creamof celery soup

1 8-ounce can diced stewedtomatoes

5 medium potatoes, peeled andcut bite-sized cubes

2 cups carrots, sliced, bite-sizerounds

½ cup barbecue sauce 1 cup green peas, frozen

1 8-ounce can lima beans, drained

Preheat oven to 300°F. In large Dutch oven with ovenproof handles, heat

vegetable oil over medium-high heat. Add beef to Dutch oven; brown well, stirring

often. If your Dutch oven is small, do this in batches rather than trying to brown

all the beef at once. Return all beef to the Dutch oven, add onion and Kielbasa.

Sauté until onion is translucent, stirring often. Stir in garlic salt and pepper. Add

red wine and stir to loosen browned bits. Stir in both canned soups, tomatoeswith their juice, potatoes, carrots and barbecue sauce. Stir well, cover and bake

in oven for at least 3 hours. Before serving, remove the Dutch oven and place it

on the stove over medium-high heat. Reduce, stirring often, until sauce thickens

to desired consistency. Add green peas and lima beans and stir until heated

through. Serves 10.

2½ pounds beef cubes (5 cups)

2 tablespoons all-purpose our

1 tablespoon paprika

1 teaspoon chili powder

2 teaspoons salt

3 tablespoons lard

2 sliced onions 1 clove garlic, minced

CHUCKWAGON STEW

Coat beef in mixture of our, paprika, 1 teaspoon chili powder and salt. Heat

lard and brown coated beef in a large Dutch oven over medium heat. Add onion

and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves

and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook

until vegetables are done, about 45 minutes. Makes 6-8 servings.

1 28-ounce can tomatoes


1 tablespoon cinnamon

1 teaspoon ground cloves

½ -1 teaspoon dry crushed red

peppers

2 cups chopped potatoes 2 cups chopped carrots

22



In a large Dutch oven, combine chicken and next 5 ingredients. Bring to aboil, reduce heat, and simmer, uncovered, for 1 hour. Remove chicken from broth:

reserve broth. Let chicken cool slightly. Pour broth through a wire-mesh strainer

into a bowl; discard vegetables. Remove and discard fat from broth; return broth

to Dutch oven. Skin and bone chicken; chop chicken and set aside. Add celery,

carrots, and pasta to chicken broth; bring to a boil. Reduce heat, and simmer for

15 minutes. Stir in chicken, salt and pepper. Cook until thoroughly heated. Makes

8-10 servings.

3½ pounds split chicken breasts

1 large white onion, quartered

4 cloves garlic

3 bay leaves

¼ cup fresh parsley, chopped

4 quarts water

FEEL-BETTER CHICKEN NOODLE SOUP

2 cups celery, chopped

2 cups carrots, chopped

1 8-ounce package uncooked

medium-wide egg noodles

2 teaspoons salt

1 teaspoon salt

UNCLE HARRY’S BURGOOS STEW

Harry Lynch – Summersville, W.Va.

In large, well seasoned cast iron Dutch oven, add water. Put tenderloins, chickenand pork shoulder in pot. Add a stalk of celery, 1 cut-up carrot and ½ of onion towater. Add one teaspoon salt. Bring to boil over medium-high heat; reduce heat andsimmer for one hour. Remove chicken and tenderloins. Set aside to cool. Continuecooking the pork shoulder for another hour. Pull chicken from bone, discarding skinand fat. Shred into 1½” strips. When pork is fork-tender, remove from pot and cool.Strain cooking water, reserving 3 quarts for the stew. Pull pork from bone and shred

into 1½” strips. Cut tenderloin into 1” cubes. Return meats and remaining ingredients(except the salt pork and our) to Dutch oven. Return to a simmer and cook for another2-2½ hours. Meanwhile, in cast iron skillet, fry salt pork until crisp, reserving greasefor a roux. Crumble the fried salt pork. Set aside. Fifteen minutes before stew isdone, make a roux by adding 2 tablespoons of our to each tablespoon of reservedgrease. Stir to make a paste. Add roux to stew and stir to slightly thicken stew. Addcrumbled salt pork to the pot. Makes 1 gallon.

2 small deer tenderloins (2 pounds)

4 pounds roasting hen, scalded

and plucked

3 pounds pork shoulder roast,bone in

4 quarts water

4 large potatoes, peeled and

cut into cubes

2 stalks celery, chopped on the bias

1 cup onion, nely chopped

2 large carrots, scraped and sliced

1 cup garden corn, scraped cob orfrozen

1 cup frozen okra, sliced

56 ounces crushed tomatoes

1 cup dried lima beans

1 large bell pepper, diced 2 cloves garlic

1 tablespoon red pepper akes

2 bay leaves

2 tablespoons hot pepper sauce

¼ cup white sugar

6 slices salt pork

½ cup all-purpose our


23



4 tablespoons of olive oil

3 pounds of cod sh, grouper

or red snapper

¼ teaspoon fresh ground black

pepper

¼ teaspoon ginger

½ teaspoon cumin

¼ teaspoon saffron

¼ teaspoon sweet red paprika

1 cup green olives with pits or ½

cup green and ½ cup purple

olives

FISH STEWShirley Fisher – Alexandria, VA

Heat olive oil in Dutch oven; add all of the ingredients except the potatoes.

Simmer for approximately 30 minutes. Add potatoes and simmer for 15-20 minutes

or until potatoes are cooked.

Shrimp, mussels, clams, crabs, oysters, lobster can also be added to the stew

but cooking time for different types of sh/shellsh must be varied accordingly.

1 large green bell pepper, cut incircles

3 lump tomatoes, cut in circular

slices ½ cup cilantro, chopped ½ cup parsley (Italian at leaf

recommended, but regularparsley can be used)

3 cloves garlic, chopped ½ lemon, juice reserved, rind

thinly sliced6-8 small yellow potatoes (white

potatoes can also be used)

1¾ pounds ground chuck

1 large onion, chopped

1 clove garlic, minced

2 14.5-ounce cans diced

tomatoes

1 16-ounce can kidney beans

1 16-ounce can pinto beans

TACO SOUP

In Dutch oven, cook beef, onion, and garlic over medium-high heat until

browned; stirring until meat crumbles, drain well. Stir in tomatoes and remaining

ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.

1 16-ounce jar salsa

1 15.25-ounce can corn

1 15-ounce can black beans

1 14.5-ounce can chicken

broth

1 1.25-ounce package taco

seasoning mix

When seasoned properly cast-iron is non-stickmaking it ideal for fat-free cooking because no

additional oil or grease is required

24



CREAM OF POTATO SOUP

Soup:

12 potatoes, diced

3 onions, chunked

4 cups water 2 chicken bullion cubes

2 cups cream

Soup: Place diced potatoes and onions in 12” or 14” Dutch oven.

Add enough water to barely cover. Add bullion cubes, crushed so they will

dissolve quickly. Simmer until potatoes and onions are done. Add cream and

bring back to simmer. Add roux enough to thicken. Stir in chopped parsley

Roux: Melt butter over medium heat. Add our and cook a few minutes. Letthe our mixture brown a little, but not burn. Makes about ½ cup.

½-b cup roux (see recipe below)

½ cup chopped parsley

1 pound dry pinto beans

2½ quarts water

½ cup onion, chopped

1 clove garlic, minced

1 large piece bacon rind

PINTO BEAN SOUP

Wash beans and soak overnight in cold water; drain. Put beans in a large

Dutch oven, add water and simmer 1 hour. Add onion, garlic, bacon rind, chilipowder, oregano and chili peppers. Cover and simmer 2 hours, adding salt the

last hour. Makes 6 servings.

1 tablespoon chili powder

½ teaspoon oregano

1 4-ounce can peeled, seeded,

diced green chili peppers

2 teaspoons salt

Many older cast iron skillets will have a ‘smoke ring’on the bottom. It was designed to prevent smoke

from coming out of the hole on a coalor wood-burning stove.

Submitted by: David Monroe, New Haven, W.Va.

25

Roux (Soup or Gravy thickener):½ cup butter

½ cup our



CHILI SOUP WITH BEANS

Brown ground beef in large Dutch oven. Drain beef and return it to the Dutch

oven. Add ranch mix, taco seasoning, drained tomatoes and chilies, tomatoes

with onions, drained chili beans, drained corn and pepper sauce to the Dutch

oven. Cover; cook on medium heat for 35 minutes, stirring occasionally. Remove

Dutch oven from heat and spoon into individual serving bowls. Add 1-2 ounces

of cheddar cheese and ½-1 tablespoon sour cream. Serve with corn chips if

desired. Serves 8-10 adults

2 pounds ground beef

1 11-ounce can golden, whole

kernel corn

1 1-ounce package ranch dip mix

1 1.25-ounce package tacoseasoning mix

1 tablespoon pepper sauce

1 10-ounce can tomatoes & green

chilies (mild), drained

1 8-ounce package shredded

cheddar cheese

1 8-ounce package sour cream

2 14.5-ounce cans tomatoes

with onions1 12-ounce can chill beans

1 bag corn chips (any size),

optional

TASTY BOWL CHILI

Combine ingredients in a cast iron Dutch oven with lid. Heat on medium-high

for 5 minutes. Simmer for 10 more minutes. Serve with crackers or cornbread.

Top with cheese if desired.

This recipe may be used with the 3 or 5 lb. container sizes of Custard StandHot Dog Chili®, just increase other ingredients accordingly.

1 16-ounce container of Custard

Stand Hot Dog Chili®


1 pound kidney beans

1 16-ounce can diced

tomatoes, optional

WILD CARD CHILI

1 pound beef, chopped

½ cup onion, chopped

1 16-ounce can red beans

1 16-ounce can refried beans 1 8-ounce can tomato sauce

1 cup water

1 teaspoon hot red peppers,

Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients;

cover and simmer for 1 hour, stirring occasionally. Makes 6 servings.

chopped

½ teaspoon salt

½ teaspoon garlic salt

c teaspoon pepperc teaspoon cayenne pepper


1 tablespoon molasses

Angie Cowger – Webster Springs, W.Va.

WV Company: The Custard Stand

26



2 sticks salted butter

6 garlic cloves

3 medium onions

2 10-ounce cans tomatoes,

coarsely chopped

1 8-ounce can tomato paste

2 red sweet peppers, chopped

1 jalapeno pepper, nely chopped

2 15-ounce cans red kidney beans

(or ones you like)

Preheat oven to 350° F or build a big camp re. Melt one stick of butter in

large well-seasoned cast iron Dutch oven on medium re or heat. Add chopped

onions and garlic to butter and cook until onions are clear. Remove mixture from

Dutch oven. Add steak, Worcestershire sauce and hot sauce. Brown steak, do

not over cook. Remove meat from Dutch oven. Add second stick of butter to

Dutch oven. Put in onions, garlic, chopped tomatoes, red kidney beans, tomato

juice, red sweet peppers and jalapeno pepper. Bring this mixture to a boil. Do

not scorch. Add meat and whiskey to the mixture. Stir and cover the entire top

of the mixture with the biscuits. Cover with lid and place in the oven or hot coals

until the evening meal. (about 3 hours) Place in bowls, add fresh chopped onions and cheese to the top. ENJOY!

HUNTING CAMP CHILLIEWayne Casto – Martinsburg, W.Va.

2 28-ounce cans tomato juice

1-2 tablespoons hot sauce

2 tablespoons Worcestershire

sauce

3 pounds of your choice steak

cut into bite size pieces

1 can oven biscuits


Touch of whiskey, 2 ounces

is best

CHILI

2 tablespoons vegetable oil

1 large onion, chopped2-3 garlic cloves, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

¼ cup tequila

2 15-ounce cans diced

tomatoes

2 15-ounce cans kidney beans

2 18-ounce cans black beans

Heat oil in Dutch oven and add chopped onion. Cook until slightly soft, then

add garlic, chopped green pepper, chopped red pepper and tequila. Cook until

mixture is slightly golden. Next, add tomatoes and beans. Heat on medium to

high until the mixture is hot. Add ground pepper, crushed red pepper, salt, thyme,

cumin and chili powder. Simmer for one hour, stirring occasionally. After one hour,

add the chopped cilantro. Cook for an additional 15 minutes, stirring occasionally.

Add lime juice and cook for a nal 5 minutes.

¼ teaspoon ground black pepper

½ teaspoon crushed red pepper½ teaspoon salt

¼ teaspoon thyme

1 teaspoon cumin


3 tablespoons fresh cilantro,

chopped

½ lime, juice reserved

27



Deep FryerIn the past, a Dutch oven with a perforated basket would serve as a perfect

deep fryer. Modern manufacturers have cast iron cookware lines

that include cast iron deep fryers.

DEEP-FRIED CAT FISH/ SEAFOOD BLENDFred Lockard – Montgomery, W.Va.

WV Company: Up the Creek

Heat oil to 375°F. In mixing bowl, combine egg, milk, water, mustards and

season to taste with salt and pepper. In separate mixing bowl, combine cornmeal

and garlic and season again with salt and pepper. Set aside. Dip sh or seafood

in egg mixture and then into cornmeal mixture. Place into the deep-fry basket;

carefully lower into the hot oil. Cook until seafood oats, approximately 3 minutes.

Remove, drain and keep warm until serving. Serves 6.

6 catsh llets or 3 dozen shucked

oysters or shrimp

1 egg, beaten

1 cup milk

1 cup water

2 tablespoon Up The CreekPepper mustard

1 tablespoon yellow mustard

3 cups self-rising cornmeal

2 tablespoons granulated

garlic

Salt and cracked black

pepper to taste4-6 cups oil for deep-frying

FOUR GRANDSONS HUSH PUPPIESJohnna Heater – Walker, W.Va.

Mix all of the ingredients together in medium bowl. Drop by teaspoons into acast iron deep fryer of very hot cooking oil. The hush puppies should turn over

by themselves when brown on one side. Remove when golden brown.

2 cups cornmeal


1 teaspoon salt

1½ cups milk

½ cup water

1 onion, chopped

1½ cups yellow cornmeal

1 cup our, self-rising

1 egg, beaten 1 cup milk

Mix milk and buttermilk in small mixing bowl. Mix cornmeal, self rising our,

and sugar together. Add oil and milk mixture and stir to consistency and then add

the egg.

Heat about 2½ inches of oil in a cast iron deep fryer or a iron skillet and drop

by spoonfuls in the hot bubbling oil. Fry and turn until all sides are brown.

OLD TIME CORNMEAL BALLS

Johnna Heater – Walker, W.Va.

½ cup buttermilk

a cup oil

1 tablespoon sugar

28



Aebleskiver Pan

This piece is also known as a Danish Cake Pan.

This specialty cast-iron piece is typically used to make spherical

little pancakes known as aebleskivers. Many ‘traditional’ recipes exist for these

delicious treat, but any cake or pancake recipe will bake well in this pan.These aebleskivers are delicious little doughnut-like pastries

usually lled with apples or other fruit.

VIKING BALLS

Heat milk and butter in small saucepan over medium-low heat until butter ismelted, 3-5 minutes. Cool milk/butter mixture until it is about 109°F. Meanwhile,whisk our, sugar, salt, cinnamon and yeast in large bowl to combine. Graduallywhisk warm milk/butter mixture into our mixture; continue to whisk until batteris smooth. In small bowl, whisk eggs and vanilla until combined, then add egg

mixture to batter and whisk until incorporated. Scrape down sides of bowl withrubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to24 hours. Be sure to place the bowl on a plate with a rim as the yeast will likelycause the batter to overow the bowl.

Set oven to 200°F. Heat aebleskiver pan over a medium-high heat until a fewdrops of water thrown on the pan sizzle. Transfer batter to an old plastic catsupbottle to make dispensing it into the divots easy and quick or use a large roundedtablespoon to drop the batter into the pan. Allow the batter to cook for about 30seconds, and then use a wooden skewer, insert it near the top rim of the cooking

batter and ip the pancake over in one quick motion. Let them cook for another 45seconds or so and ip over again until the outside is a nice golden brown color.Place nished aebleskivers in the warm oven in a single layer on a baking

sheet while you are making others to keep them warm and non-soggy. Servewith apple marmalade, apple butter or jam and whipped cream. Makes: about 64aebleskivers.

1¾ cups whole milk8 tablespoons unsalted butter,

cut into 8 pieces

2 cups our unbleached all-purpose (10 ounces)

1 tablespoon granulated sugar

1 tablespoon cinnamon1 teaspoon table salt

1½ teaspoon instant yeast

2 large eggs1 teaspoon vanilla extract or 2

tablespoons vanilla sugar

STANDARD AEBLESKIVER

Beat egg yolks; add sugar. Sift dry ingredients and add alternately with milk.

Fold in beaten egg whites. Place small amount of shortening in each depression

of aebleskiver pan and ll b full of dough. Cook until bubbly; turn carefully with

fork and nish baking on other side. Serve with butter and maple syrup, jam or

brown sugar.

2 cups cake our

4 eggs, separated 1 teaspoon baking

powder

¼ cup melted shortening

2 scant cups milk½ teaspoon salt

1 tablespoon sugar

29



2 eggs, separated1½ teaspoons sugar ½ teaspoon baking powder ¼ teaspoon salt

1 tablespoon vegetable oil

AEBLESKIVER PANCAKES

In medium bowl beat egg whites until stiff. Stir together remaining dryingredients, and in a separate bowl mix the remaining liquid as well. LIGHTLYfold the liquid ingredients into the dry ingredients by hand until a pancakeconsistency is reached.

An aebleskiver pan is required, which is like an upside down frying pan with7 cupped areas, much like an egg poacher. Spray with cooking spray, spoon in afew tablespoons of batter, then a spoon of apricot preserves or cooked apples inthe center, then top off with more batter. Once it’s done on one side, use two forks

to ip the pancakes over to cook on the top side. Then ip the 7 pancakes ontoa plate, garnish with powdered sugar, mint leaves, and maple syrup. 7 pancakesper person

1 cup our 1 cup milk1½ tablespoons pure vanilla 7 tablespoons apricot preserves

or cooked apples

½ package yellow cake mix 1 egg 1 cup water

¼ cup our

Combine cake mix, water, egg and our. Blend on low speed. Beat twominutes at medium speed. Place a small amount of butter or margarine in eachcup of Aebleskiver Pan. Heat pan slightly; ll cups 2/3 full with batter. Cook untilbubbly; turn carefully with fork and nish baking on the other side. Remove frompan and place on paper towels. Sprinkle confectioners’ sugar on top. If desired,serve with fresh raspberries or sweetened lingonberries.

QUICK AND EASY AEBLESKIVER

8 tablespoons butter ormargarine

4 tablespoons Confectioner’s

sugar

DANISH EBLESKIVERSTeresa Halloran – Charleston, W.Va.

2 cups buttermilk 2 cups our 3 eggs, separated 1 teaspoon baking powder ½ teaspoon salt

Beat egg yolks. Add sugar, salt and milk; then add our, soda and baking

powder which have been sifted together. Last, fold in stify beaten egg whites.Place small amount of shortening in each depression of aebleskiver pan and llb full of dough. Place a small teaspoonful of apple sauce on top of dough, andthen barely cover applesauce with a little more dough. Cook until bubbly; turncarefully with a metal skewer or knitting needle and nish baking on other side.Serve with butter and maple syrup, jam or brown sugar. NOTE: Avoid spillingapple sauce in cups as this will cause the aebleskiver to stick. Fresh apple orpreserves may be substituted for apple sauce.

1 teaspoon soda 2 teaspoons sugar 7-10 tablespoons applesauce7-10 tablespoons butter ¼ cup WV maple syrup

30



Iron Griddle RecipesThis piece of cast-iron cookware makes indoor grilling a snap

and can be used on a campre if necessary.

Both electric or gas stove top ranges have burners spaced to allow

for the cast iron griddle to t well over two burners on the stovetop.

Some models have a at surface on one side and ribbed surface on the otherside to add variety to the preparation and appearance of

grilled meats and vegetables.

Stir cornmeal and boiling water in mixing bowl until thick. (Cold water and

cornmeal may also be cooked together in the microwave 3-5 minutes, until thick.)

Sift whole wheat our, baking powder, salt, and baking soda together and stir into

cornmeal. Do not beat. Fry by the spoonful on greased medium-hot iron griddle.

Variation: Add ½ cup cooked corn to batter.

P ANCAKES & F RITTERS

CORNMEAL WHEAT PANCAKES

1½ cups whole wheat our

1 tablespoon baking

powder

1½ teaspoon salt

¼ teaspoon baking soda

1 cup water, boiling

¾ cup cornmeal

FLAPJACKS

Put cornmeal and salt into a bowl, and scald with the water. When cornmeal

mixture is cold, stir in the milk; sift our and baking powder together, and beat into

cornmeal mixture, then whip eggs and sugar lightly together in separate bowl and

then combine them with cornmeal mixture; beat for one minute hard-up from the

bottom, and bake on a hot iron griddle.

1 cup ne white cornmeal

1 cup our

2 cups water, boiling

1 tbsp. sugar

1 teaspoon salt

1 teaspoon baking powder

2 eggs

3 cups milk

¾ cup white our ¾ cup buckwheat our

3 tablespoons sugar

3½ teaspoons baking

powder

Sift dry ingredients into a mixing bowl. Combine remaining ingredients is a

separate bowl and then pour into dry mixture. Stir just enough to moisten dry

ingredients. Do not beat. Pour onto to a hot, greased iron griddle.

BUCKWHEAT PANCAKES

¾ teaspoon salt 1 egg, well beaten

1 cup milk

3 tablespoons oil

1 tablespoon molasses

31



VEGETABLE FRITTERS

Mix batter ingredients until smooth. Add one of the vegetable options andmix gently. Very lightly spray oil on an iron griddle and heat to medium hot. Dropa large spoonful of batter onto iron griddle. Grill until golden, turn and heat onsecond side until done.

Batter:

a cup our or whole

wheat our

½ teaspoon baking powder

½ teaspoon salt

c teaspoon pepper

2 eggs, beaten

Summer squash option:

3 cups summer squash,

shredded

a cup onion, minced or

2 garlic cloves,

minced

1 tablespoon parsley, fresh,chopped, optional

Special Thanks

We gratefully thank and acknowledge those that have

contributed to this cookbook. We appreciate each recipe, tip

and historical tid-bit we received. Our contributors ranged from

West Virginia residents and agribusiness owners to West Virginia

Department of Agriculture employees to those who have West

Virginia ties and even those that just hold a special place in

their hearts for West Virginia. Without each and every piece of

information we received, this cookbook would not be possible.

We feel sure you have not only allowed us to

engage appetites, but also memories!

Contributors can receive a complimentary copy

of this cookbook by contacting the

West Virginia Department of Agriculture at 558-2210.

Additional requests for complimentary copies

can be made at 558-3708.

“For Non-Proft Use Only”

32

Corn option:

2 cups corn

2 tablespoons milk



I

N

D

EX

CAMP DUTCH OVEN

Cakes

Blueberry Fantasy Cake ..............................1Carrot Pineapple Cake ................................2Easy “Peachy” Cake ....................................2Banana Pineapple Cake ..............................3Fruit Dump Cake .........................................3Strawberry Pecan Cake ...............................4Pina Colada Cake ........................................5 Cobblers

Blackberry Cobbler ......................................6Blueberry Cobbler ........................................6Peach-Orange Dump Cobbler .....................7Fruit Cobbler Deluxe ....................................7Cherry Cobbler ............................................7

Fruit Cobbler Delight ....................................8Easy Fruit Cobbler .......................................8Dump Cake/Peach Cobbler .........................8

Apple Cobbler Deluxe..................................9Cherry Crisp Cobbler ...................................9Banana Crumble..........................................9Dutch Apple Crisp ........................................10Caramel Apple Crisp ....................................10 Casseroles

Breakfast Sausage Soufe ..........................11Camping Breakfast Casserole .....................11Dutch Oven Yard Bird Pie ............................11Zucchini Cheese Bake ................................12 Meats

Ribs ...........................................................12BBQ Chicken ...............................................12Turkey Nacho Supper .................................13

Beef & Gravy ...............................................13

Vegetables Dutch Oven Potatoes ..................................14Split Pea Soup With Ham ............................14Bacon Baked Beans ....................................15

KITCHEN DUTCH OVEN

Breads

Camping Biscuits .........................................15Chili Bread ...................................................15

Corn Pone ...................................................16Chili Cheese Casserole withCornbread Crust ..........................................17

Casseroles

Hash Brown Casserole ................................17Texas Ranch Beans.....................................18

Meats

Meatloaf .......................................................18Swiss Steak .................................................19Spam Bake .................................................. 19Rump Roast Special ....................................19Sunday Pot Roast Brisket............................20

Vegetables

Turnip Greens ..............................................20Trail Drive Beans .........................................20BBQ Beans .................................................. 21Baked Beans ...............................................21

Soups & Stews

Dutch Oven Beef Stew ................................22Chuckwagon Stew .......................................22Uncle Harry’s Burgoos Stew ........................23Feel-Better Chicken Noodle Soup ...............23Fish Stew .....................................................24Taco Soup....................................................24Cream of Potato Soup .................................25Pinto Bean Soup..........................................25Chili Soup With Beans .................................26Tasty Bowl Chili ...........................................26

Wild Card Chili .............................................26Hunting Camp Chillie ...................................27Chili ...........................................................27 DEEP FRYER

Deep-Fried Cat Fish/ Seafood Blend...........28Four Grandsons Hush Puppies ...................28Old Time Cornmeal Balls .............................28

AEBLESKIVER PAN

Viking Balls .................................................. 29Standard Aebleskiver...................................29

Aebleskiver Pancackes ...............................30Quick and Easy Aebleskiver ........................30Danish Ebleskivers ......................................30

IRON GRIDDLE

Pancakes & Fritters

Cornmeal Wheat Pancakes .........................31

Buckwheat Pancakes ..................................31Flapjacks .....................................................31Vegetable Fritters ........................................32

33



1900 Kanawha Blvd., East Charleston, WV 25305 www.wvagriculture.org

Walt Helmick, Commissioner



Volume II:

• Skillet Fajita

• Skillet/Round Skillet

• Chicken Fryer Skillet

• Cornbread Pans

C a s

t - I r o n

C o o

k b o o

k I I

Y e s t e

r d a y

a n d T

o d a y



Table of Contents

Introduction ............................................................................................. iHow to Season and Care for Your Cast Iron Skillets and Pans ............. ii

A History of Cast Iron ............................................................................iv

Skillet ...................................................................................................... 1

Cakes ................................................................................................ 1

Cobblers ............................................................................................ 6

Other Desserts .................................................................................. 7

Breads ............................................................................................... 8

Casseroles .......................................................................................12

Meats .............................................................................................. 16

Gravies ............................................................................................ 21

Fruits & Vegetables ........................................................................ 21Fajita Skillet/Round Griddle ................................................................. 24

Fajitas .............................................................................................. 24

Chicken Fryer Skillet ............................................................................ 26

Chicken Dishes ............................................................................... 26

Cornbread ............................................................................................. 29

Cornbread Pans ..................................................................................... 30



Introduction

Home-style cooking can be symbolized by no other cookware quite the way it

is by cast iron. This durable and timeless cookware has been handed down from

generation to generation. Cast iron cooking, a time-honored tradition, is again

growing in popularity as our culture embraces basic traditions from the past.The selection of cookware has grown considerably with this popularity, cast iron

cookware ranges from skillets and Dutch ovens to woks and hibachi grills. Cast-

iron is considered the original non-stick cookware and a superb heat conductor.

It’s perfect for cooking with less fat or oils and readily adapts to a wide range of

ethnic cuisine.

This cookbook illustrates the versatility of cast iron in today’s kitchens, provides

a brief history of cast iron, and provides information on the proper care and use

of cast iron cookware. The recipes complied in this cookbook are easy to make

using ingredients readily available in the grocery store. The great mix of traditional

and contemporary recipes encourages home cooks and discerning chefs alike to

expand their cast iron cooking and even try some West Virginia Grown products.

While there is a plethora of fried chicken and cornbread recipes out there, along

with those traditional favorites, you will nd variety in this book.

When compared to other cookware, cast iron has its drawbacks. It can rust,

pit, stick to food and have reactivity. These problems can be eliminated with

proper seasoning, sometimes known as curing. Seasoning means coating the

entire pan, inside and out with oil, shortening, or lard and baking it to seal the fatinto the pan. This process allows the coating to ll cavities and pitted surfaces

permeating pores and developing a non-stick surface to prevent water from creating

rust and acidic food from creating reactivity. This protective layer of seasoning

breaks down over time and the process must be repeated. Some cast iron pans

are coated with enamel. This is an attempt to improve the deciencies of cast

iron while maintaining exceptional heat conduction.

Seasoning and caring for your cast-iron cookware may seem like a time-

consuming task. However, cast iron cookware will last a lifetime with the proper

care. The time it takes to care for this cookware is well worth it when you considerthe value of the cast iron, the irreplaceable avor it gives food and its durable

quality. To ensure success when cooking with cast iron, follow the tried and true

tips on cooking, proper seasoning, and care of cast iron in this cookbook.

i



How to Season and Care for YourCast Iron Skillets and Pans

By Harry Lynch – Summersville, W.Va.

Proper care and seasoning of cast iron skillets and pans make cooking in

them a joy. Neglect, on the other hand, will cause disappointment and poorlycooked food. Here are a few tips to keep those pans in top-notch shape:

1. If you have a new cast iron pan, wash with hot, soapy water to remove the

protective coating that has been applied at the factory. Rinse and dry thoroughly.

If the pan is old and shows some signs of rust, lightly sand rusted area and apply

Cola for 10-15 minutes. Then wash with mild soapy water, rinse, towel-dry and

place over low heat to remove excess water from the porous metal.

• Clean the cast-iron with a mild detergent and stiff brush. Be sure to washboth the inside and outside of the piece.

2. Lightly coat the entire pan’s surface – inside and out – with cooking oil, lard

or shortening. Do not use butter or margarine. Use a paper towel to spread the

oil.

• Lard spoils faster than oil. While lard adds more favor, it requires that

the cookware be used weekly to keep the seasoning from going bad.

Oil, on the other hand, stays fresh longer but may become sticky and

collect dust.

• Be sure to coat all exterior parts such as handles and lids.

• Using too much oil or grease during seasoning causes a pool of excess

oil or grease to gum up.

• If excess oil or gummed up grease is found after seasoning, scrape it

off and re-season the effected spot.

• Heating pans upside down typically will prevent gumming.

3. Place pan upside down on oven rack and heat without pre-heating in a 400°F

oven for 1½-2 hours. Put aluminum foil in bottom of the oven to catch oil drippings.

Let pan cool in oven. Remove from oven and wipe clean. It is now ready to use.

• Seasoning can generate smoke and odors. Season your cast iron

cookware on a nice day to allow you to open windows and doors for air

circulation or use an outdoor grill.

• If using an oven with two racks, just line the lower rack with aluminum

foil to catch any excess oil or shortening.

• Be sure that both racks are in the two bottom positions

• Remove cast-iron from the oven only after it has cooled.

• Cast-iron may come out slightly brown. At this time, it is ready for use.

Repeating the process will further season your cast-iron and make it

darker, thus improving its appearance.

ii



• Seasoning at higher temperatures to the point where most oils will begin

to smoke can result in a darker seasoned piece in less time that won’t

be sticky or gummy.

• After coating warm cast iron with a thin layer of oil or grease, most

manufacturers suggest heating the pan for 1 hour. However, some

cooks suggest that seasoning cast iron requires 4 to 5 hours of baking

to achieve the right amount. Other cooks repeat the thin layer of oil or

grease and the 1 hour baking process several times before using the

cookware.

• Some cooks believe seasoning should be repeated each time the cast

iron cookware is used.

4. A well-seasoned cast iron pan takes time and improves each time it is used.

However, high acid foods that contain tomatoes should be avoided until the pan

had been thoroughly seasoned through usage. Hot liquids will also break down

the seasoning until it has had a chance to completely ll the pores in the metal.

Cooking beans should also be avoided at rst. Frying or baking is good choices

for rst time usage. If you do cook acidic foods or beans, be prepared to re-season

your cookware in the oven.

5. There’s a rule of thumb that a seasoned cast iron pan should never be washed

with soapy water or placed in the dishwasher. Rather, clean it with hot water and

a plastic scrub brush. If you do have to wash with soap, you must re-season your

cookware in the oven.

6. Always dry cast iron cookware thoroughly after cleaning. Then spray lightly-the

word lightly is emphasized — with vegetable oil. Wipe dry and store. Never store

cast iron pans with lids on them. Cast iron cookware needs the air to circulate.

Humid weather can create moisture and lead to rust in cast iron cookware sealed

with lids, therefore, lids should be stored separately. Place paper towels inside

cast iron cookware to absorb any moisture that may form.

7. Frequent use of cast iron cookware is recommended. If stored too long or if

a heavy coat of oil was applied before storage, expect the oil to become rancidand to affect the taste of the food being cooked. It may be removed by heating

over low heat until a pool of oil forms in bottom of pan, and then wiped clean. If

this technique does not work, prepare to wash in soapy water and re-season.

iii



A History of Cast Iron

Cast iron is iron that is heated to a liquid state and then poured into a mold.

Sand and a small mix of clay, to hold the sand in shape, line a mold. After the

heated iron is poured into the mold, the shaped casting will have a rough surface

because of the rough texture of the sand used in the mold. The texture of thesurface will distinguish cast iron from forged metal. Cast iron is poured at a foundry,

not a blacksmith shop. Cast iron cannot be heated and re-shaped, or welded.

For hundreds of years, foundries have used the sand casting technique.

The techniques have changed very little over time. Minor changes in the casting

techniques enable us to determine the approximate date of most pieces. The

oldest pieces will have a circular ‘sprue’ mark on the underside of the piece. The

sprue is the point where the molten iron is poured into the mold. This technique

was used until the mid-to late 1700s. Cast iron pieces will have at least one point

on where the iron entered the mold.Cast iron pieces made from the mid-1700s to the late 1800s will have a long

thin line on the bottom of the piece called a ‘gate’ mark, where the iron entered

the mold. Smooth bottom pieces were made from around 1875 to present time,

because the entrance for the iron was placed on the sides of the mold. These

pieces can have one or more places on the side that have been heavily grinded

to disguise where the iron entered the mold or to get rid of the excess metal from

the pour.

Rened casting techniques produced some extremely well-made cast

iron cookware pieces between 1875 and 1940. In efforts to rene the casting

techniques from 1875 to 1900, cast iron cookware manufacturers created thinner

pieces. Manufacturers soon learned this thinness did not maintain the durability

that made the cookware famous. In fact, a high number of those pieces cracked

or warped during use. Pieces produced during this time also had a slightly more

primitive appearance due to fewer nishing steps on the production line. Pieces

made between 1900 and 1940 were both thicker and more nished. The height

of quality in cast iron production was realized between 1920 and 1940. During

this time, cast iron pieces were produced with glass-like surfaces as a result ofa series of polishing steps in the manufacturing process. Manufacturers might

tumble small cast iron pieces in a large rotating drum containing small pieces

of metal which polished the pieces. Skillets and Dutch ovens would be turned

on lathes to create a smooth cooking surface. Lathe marks can be found on the

inside of pieces created during this time.

Griswold, Wapak, Favorite Ware, Wagner Ware, and Lodge are some of

the more recognized foundries for cast iron cookware. Cast iron cookware from

these manufacturers is some of the hottest items in the antiques and collectibles

market today. In many West Virginia families the cast iron skillet is a treasured heirloom

passed down from generation to generation. Since cast iron cookware is now

considered collector’s items they are rare to ne at garage or estate sales. Look

in your attic, basement, or garage and dig out your heirloom and enjoy what many

of us crave…food cooked in cast iron.

iv



Skillet

C AKES

Cream butter, eggs, sugar, and salt together. Add our, baking powder alternately

with milk; beat until uffy. Add vanilla.

Put a layer (¼”) of brown sugar in cast iron skillet. Lay peach halves over

brown sugar (round side up). Pour batter over and bake in oven at 350°F for 55-60

minutes. Insert toothpick to check for doneness.

To remove from pan, lay a at plate over top of baked cake and op cake

onto platter. Any kind of fruit can be used.

1 stick butter

2 eggs

1½ cups sugar 2 cups our


1 cup milk

1 teaspoon salt1 teaspoon vanilla

This piece is the most popular cast-iron cookware. It has become a kitchenessential. It comes in a variety of sizes. Ten inch (10”) and 12” models are

most common. The 10” one is less weight, while the 12” one can feeda large group of people. The number on the handle on

many skillets is not indicative of its size.

PINEAPPLE UPSIDE DOWN CAKE

Jean Fancher – Rachel, W.Va.

½ stick butter

1 cup brown sugar

1 can pineapple slices

4 maraschino cherries,

halved

1 yellow cake mix – prepared

Melt butter in 10” iron skillet. Stir in brown sugar until smooth. Place pineapplerings to cover the bottom of skillet. Place ½ cherry in middle of pineapple rings.

Pour cake batter over the top. Bake at 350°F for 30-35 minutes or until cake is

done. Let cool. Turn upside down on plate.

PEACH UPSIDE DOWN CAKE

Evelyn L. Smith – Windsor Heights, W.Va.

1

PINEAPPLE UPSIDE DOWN CAKEKathy Hill – Marlinton, W.Va.

1 stick butter ¾ cup dark brown sugar,

packed

1 20-ounce can Dole® slicedpineapple, (save juice)

10 cherries, candied

1 yellow cake mix

Melt butter in warm cast iron skillet. Put brown sugar all over butter in skillet.

Layer pineapples all around on top of sugar. Put cherries in holes of pineapples. Mix

cake batter by directions on box, replacing water with pineapple juice. Pour on top

of pineapples, bake in preheated oven at 350°F until brown. Serve hot or cold.



PINEAPPLE UPSIDE DOWN CAKERobin Scites – Milton, W.Va.

PINEAPPLE UPSIDE DOWN CAKEJoy Freeman – Hurricane, W.Va.

Melt butter in extra large deep iron skillet, adding brown sugar until thick. Lineskillet with pineapple rings. Prepare cake mix per directions on box substitutingdrained pineapple juice for the water and also include any left over pineapplerings in mix. Pour cake mix over pineapples. Bake at 350°F for approx. 30-45minutes (or until golden brown and rm on top). Remove from skillet while hot,turning upside down on a plate (pineapples are now on top of the cake). Decoratewith a cherry in the center of each pineapple ring.

1 box yellow cake mix2 cups brown sugar

(more if needed)1 stick butter

Preheat oven to 375°F. Melt butter in cast iron skillet. Add brown sugar. Topwith crushed pineapple. Beat 3 egg whites until stiff-set aside. Beat the 3 egg yolks. Add 1 cup sugarand mix until creamy. Add 5 tablespoons pineapple juice.

Sift and add our, baking powder and salt. Fold in egg whites. Bake for 30minutes. The edges are crisp. It is the only upside down cake I eat.

1 18-ounce can pineapplerings, drained

1 6-ounce jar maraschinocherries

1 stick butter1 cup packed brown sugar 1 18-ounce can crushed

pineapple (save juice)3 eggs, separated

1 cup sugar 1 cup our 1 teaspoon baking powder 1 teaspoon salt

This cake has been in our family for a long time. I use the cast iron skilletmy mom bought when she got married in 1943 for $1.49.

2

PINEAPPLE UPSIDE DOWN CAKE

Ms. Doris Fields – Springeld, W.Va.

½ cup butter ½ cup brown sugar 1 can pineapple slices Pecan halves

Candied cherries

1a cups our

1 cup sugar

2 teaspoons baking

powder

½ teaspoon salt

1 egg

a cup soft shortening

b cup milk

1 teaspoon vanilla

Prepare heavy skillet. Melt a cup butter in skillet (9”). Sprinkle ½ cup brownsugar over butter. Arrange drained sliced pineapple over sugar. Decorate withpecan halves and cherries, if desired. Sift together the our, sugar, baking powder and salt. Add shortening, milk,and vanilla. Beat 2 minutes. Add egg and beat 2 more minutes. Pour batter over fruit. Bakeat 350°F for 40-50 minutes or until toothpick comes out clean. Immediately turnout upside down on a plate.



PINEAPPLE UPSIDE DOWN CAKEMargaret C. Stone – Lewisburg, W.Va.

1 18-ounce can pineapplechunks

½ cup butter 1 cup brown sugar 6 maraschino cherries,

halved

1¼ cups our

1 cup sugar

Drain pineapples, reserve syrup. Melt butter (reserve 1 tbsp.) in 9” iron skillet. Add brown sugar and mix in skillet. Arrange pineapple chunks and cherry halves on

mixture. Sift our, baking powder, ¾ cup sugar, and salt together. Beat egg whiteswith cream of tartar to soft peaks. Gradually add remaining sugar beating to stiff

peaks. Combine egg yolks, ½ cup syrup, and vanilla to dry ingredients. Pour overegg whites, folding to make smooth batter. Fold in coconut and reserved tablespoonof melted butter. Pour over fruit. Bake on lowest rack in oven at 325°F for 40-45

minutes. Let stand a few minutes, then invert onto platter. Leave skillet there, tolet syrup drain. Serve plain or with whipped cream.

1¼ teaspoons baking

powder

3

WV SKILLET UPSIDE DOWN CAKEWanda Wills – Grassy Meadows, W.Va.

½ stick margarine

1 cup brown sugar

1 20-ounce can pineapple

slices (reserve juice)

1¼ cups plain our ¾ cup sugar

Melt margarine in 8” iron skillet. Sprinkle brown sugar over margarine.

Place pineapple slices on top of brown sugar.

Mix remaining ingredients together and pour over mixture in skillet. Bake

at 375°F for 25-30 minutes until golden brown. Cool 5 minutes and invert onto

large plate.


1½ teaspoons salt

1 egg

a cup shortening

½ cup pineapple juice 2 teaspoons vanilla

If food sticks to cast iron, the cookware is notseasoned right. It’s time to re-season it!

½ teaspoon salt

3 eggs, separated

c teaspoon cream of tartar

½ cup pineapple syrup

1 teaspoon vanilla

½ cup coconut



PEAR WALNUT UPSIDE DOWN CAKE

Margaret C. Stone – Lewisburg, W.Va.

1 cup all-purpose our

¼ cup brown sugar

1 teaspoon baking powder 1 teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon cloves

1 peeled, cored and sliced

lengthwise pears

½ cup buttermilk

2 eggs

¼ cup butter ¼ cup molasses

1 tablespoon butter

a cup brown sugar

3 tablespoons walnuts

Preheat oven to 375°F. Combine and mix well the rst 7 ingredients. In a

separate bowl, combine buttermilk, eggs, butter and molasses; mix well. Mix both

bowls together and stir until smooth. Melt 1 tsp. butter in 9” cast iron skillet. Stir inbrown sugar and cook over medium heat for 1 minute. Remove from heat; sprinkle

with walnuts. Place pear slices in bottom of skillet. Pour batter over pears and bake

at 375°F for 30 minutes. Cool 10 minutes. Remove from skillet and place on plate.

4

RASPBERRY SKILLET CAKE

Ginny Fitzwater – Charleston, W.Va.

Preheat oven to 350°F. Combine our, baking soda and salt. In 10” iron skillet,

melt 1 tbsp. butter over low heat. Remove from heat. Stir in brown sugar. Spread

berries over sugar. Beat remaining butter and granulated sugar until combined. Add

egg whites and zest. Beat until creamy. Alternately beat in our mixture and orange

juice until combined. Spoon batter over raspberries. Bake 45-50 minutes. Cool in

skillet 10 minutes. Loosen edges of cake. Invert onto serving plate. Serve warm.

Makes 10 servings. Has one third of the fat of a traditional upside down cake.

1a cups all-purpose our

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

4 tablespoons butter or margarine,room temperature, divided

a cup light brown sugar

2 cups red raspberries or 12 oz.

frozen, unsweetened

1 cup granulated sugar

2 egg whites

1 teaspoon orange zest, grated

b cup orange juice



Preheat oven to 325°F. In a 10” seasoned cast iron skillet melt margarine

on low heat. Remove from heat and sprinkle brown sugar over margarine. Place

pineapple rings on sugar, put a cherry in center and sprinkle pecans on top.

In a mixing bowl, mix eggs and sugar. Add vanilla and juice. Mix well. Sifttogether our, baking powder and salt. Add to the sugar, until well blended. Pour

batter over pineapple rings in skillet. Bake 25 minutes or until well browned and

test with a wooden pick. Cool to warm. Remove to plate or serve from skillet.

Invert on plate. Pineapples will be on the top. Serves 4-6.

Topping: 3 tablespoons margarine,

melted

1 cup brown sugar 7 pineapple rings, (juice

reserved)

6 maraschino cherries

a cup chopped pecans

Cake: 3 eggs, beaten

1½ cups sugar

1 teaspoon vanilla ½ cup pineapple juice

1½ cups our, sifted

1½ teaspoons baking powder

¼ teaspoon salt

PINEAPPLE SKILLET CAKECarolyn Blakemore – Fairmont, W.Va.

5

Preheat oven to 350°F and position rack in center of oven. Sprinkle brown

sugar evenly over bottom of 12” cast iron skillet with 2½ inch high sides. Add

butter pieces to skillet. Place skillet in oven until butter melts, about 5 minutes.

Meanwhile, mix our, sugar, cinnamon, baking soda and salt in bowl. Using

electric mixer, beat in eggs and oil. Mix in grated pear and ginger; set aside.

Using oven mitt, remove skillet from oven; whisk butter and sugar until sugar

dissolves. Arrange pear wedges in skillet in a ower pattern, tting wedges closely

together and placing any remaining wedges in center. Pour batter over pears,

spreading evenly. Bake until cake is springy to the touch and tester inserted into

center comes out clean, about 1 hour. Transfer from skillet to rack and cool 20

minutes. Loosen edge of cake with knife. Place large plate over skillet. Using

oven mitts, rmly grasp plate and skillet. Carefully invert skillet, turning out cake

onto plate. Remove skillet. Serve cake warm with ice cream, if desired.

1 cup light brown sugar,

rmly packed6 tablespoons unsalted

butter, cut into 4

pieces (¾ stick)

1a cups our, all-purpose

1a cups granulated sugar

2 teaspoons ground

cinnamon


soda½ teaspoons salt

SPICED PEAR SKILLET CAKE

2 eggs

½ cup corn oil orvegetable oil

1 small pear, unpeeled,

coarsely grated

1 tablespoon ginger, fresh,

grated, peeled

4 medium pears, peeled, cored,

each cut into 6 wedges

(about 1.5 pounds)

2 scoops vanilla ice cream(optional)



Preheat oven to 350° F. Coat iron skillet with cooking spray. Mix up cake batter

by directions on box. Pour into pan. Bake cake for about 20-25 minutes or until

done. Let cool. Pour pie lling over warm cake. (To treat skillet after washing, pat

dry and heat on top of stove until hot. Turn off heat and let cool. Store as usual)

1 20-ounce can cherry pie lling1 chocolate cake mix, prepared

CHERRY CHOCOLATE DELIGHTKathy Hill – Marlinton, W.Va.

6

C OBBLERS

APPLE SKILLET COBBLERCarlene Reher – St. Clairsville, OH

Heat the butter and 1 cup sugar in 10” skillet over medium heat. Add apples;

continue cooking until sugar is melted and forms amber-colored syrup. Mix the

biscuit mix with ¼ cup sugar and grated cheese. Add enough milk to form soft

dough. Spoon over the apple mixture and bake in a 350°F oven for 20 minutes

or until top is lightly browned.

1 cup sugar 4 tablespoons butter 6 apples, peeled, cored and

diced1½ cups buttermilk biscuit mix

¼ cup sugar

1 cup sharp Cheddar

cheese, grated

¾-1 cup milk

CAST IRON COBBLERCelestine Ervin – Charleston, W.Va.

2 20-ounce cans pie

lling (your choice)

1 white or yellow cake mix

Pour the pie lling into a 10” cast iron skillet. Sprinkle cake mix over the pie

lling. Slice butter over the top. Pour the 7-Up® over everything. Bake at 350°F

for about 35-45 minutes. Serve with ice cream or whipped topping.

3 tablespoons butter1 cup 7-Up® Ice cream or whipped topping,

optional



APPLE CRISP

Mix oats, brown sugar, cinnamon and our. Melt butter in bowl. Add to mixture

and mix until crumbly. Put apple lling in the bottom of skillet. Sprinkle crumbled

mixture on top of lling. Bake in oven at 350°F for about 15 minutes. Serve hot

with vanilla ice cream or cold.

1½ cups quick oats

1 cup brown sugar

1 teaspoon cinnamon

½ cup our

1 stick butter

1 can apple pie lling

OTHER D ESSERTS

7

1 cup granulated sugar 3 tablespoons shortening (not butter) Dash of salt

BLACK IRON SKILLET BUTTTERSCOTCH PIE Anna C. Boyles – Grafton, W.Va

Preheat oven to 325°F. Mix sugar, shortening, salt, our and eggs. Addcocoa and vanilla extract. Pour into a greased cast iron skillet. Bake for about20 minutes (more or less, depending on the size of your skillet). Fudge will bedone when the entire top is crusty.

BAKED FUDGE BROWNIE

3½ teaspoons plain our 2 beaten eggs 3 tablespoons cocoa 1 teaspoon vanilla extract

Meringue: In small mixing bowl, beat egg whites, vanilla and cream of tartarat medium speed on electric mixer for about 1 minute or till soft peaks form.

Gradually add sugar and mix on high for 4 minutes or till stiff peaks form. Filling: Heat brown sugar, milk and butter in a cast iron skillet. Blend ourand milk slowly and add to mixture in cast iron skillet. Beat 2 egg yolks and add,stirring until thick. Pour hot lling from skillet into 8” baked pie crust.

Spread meringue over hot lling; seal to edge to prevent shrinkage. Bake at350°F for 10-12 minutes.

8” pie crust (baked)

Filling: 1 cup brown sugar 4 tablespoons milk¼ stick of butter 2 tablespoons our 1 cup milk

2 yolks (reserve whites

for meringue)Meringue: 2 egg whites½ teaspoon vanilla¼ teaspoon cream of tartar 4 tablespoons sugar



SHUT YOUR MOUTH SWEET POTATO PIE

Poke 3 holes with knife into the yams, Bake in oven at 425°F for about an

hour, until soft.

Pie Crust:

Add shortening to our and mix till crumbly. Add salt and water and mix to

a play dough consistency. Roll out on a bread board dusted with our. Place in

10-inch cast iron skillet.

Pie Filling:

Allow yams to cool slightly and remove skin. Add butter to warm Yams (right

from the oven and peeled), and mash with a fork. Add the rest of ingredients

(except cinnamon) and mix until pie lling is real smooth. Pour into an uncooked

pie crust. Sprinkle top with cinnamon. Bake for 50-60 minutes at 400°F until

you can stick a knife in it and pull it out clean. Let cool at least one hour.

Pie Filling:

3 pounds yams

1 stick of butter

1½ cups sugar

1 can evaporated milk 2 eggs

1 teaspoon vanilla

extract

1½ teaspoon nutmeg

Dash of cinnamon

Pie Crust:

2 cups of our

a cup plus 1 tablespoonof shortening

½ teaspoon salt

3 tablespoons ice water

8

GRANDMA’S CORN PONECelestine Ervin – Charleston, W.Va.

4 cups corn meal, stone

ground (or self rising)

1 pint water, boiling

1 pint water, hot2 eggs

Melt enough grease in a 10” iron skillet to coat the bottom, then twirl until the

sides are coated (or use cooking spray) leave in oven on warm. In a large mixing

bowl combine stone ground meal and boiling water, mix well. In a separate bowl

beat eggs and buttermilk, till frothy, add to cornmeal mixture with the sugar and

salt, spoon in our, add the hot water as need until mixture is thick but easy to

pour into skillet. Bake at 425°F about 50-60 minutes or until golden brown and

knife inserted in middle comes out clean.

1 cup buttermilk

1 cup brown sugar

1 cup our (use plain or

self-rising)1 pinch of salt

B READS

Neutral cooking oils are recommended for coatinga cast iron pan as opposed to olive oil or hazelnut

oil, butter, etc.



9

IRISH BREAD

Veronica Keaton – Beckley, W.Va.

“I take this to pot luck dinner at church and none is left.”

Preheat oven to 350° F. Grease and our a 10½” cast iron skillet. Combine dry

ingredients. Add beaten eggs. Gradually add buttermilk until mixture is doughy.

Add raisins. Spread in skillet and bake 55-60 minutes. I save a little of beaten

egg to brush the top.

4 cups our

½ cup sugar

c teaspoon salt


powder

2 tablespoons caraway

seeds, optional

½ teaspoon soda

2-3 eggs, beaten

1½ cups buttermilk 8 ounces raisins

CORN PONE Ann Walker – Hillsboro, W.Va.

4 cups cornmeal, ne ground1 cup sugar 1 tablespoon salt

4 cups water, boiling1 cup all-purpose our

In a glass or crock bowl mix cornmeal, sugar, salt and boiling water. Coverand stir as often as possible the rst hour. Let sit overnight or at least 8 hours.The next morning or 8 hours later, add our, melted butter, baking powder, bakingsoda and buttermilk Place in a greased and oured #8 cast iron skillet. Bake 15 minutes at 460°Fand then 45 minutes at 250°F or until golden brown.

1 tablespoon melted butter 2 eggs2 teaspoons baking powder

1 teaspoon baking soda1 cup buttermilk

BUTTERMILK DROP BISCUITS

In bowl, stir dry ingredients together. Cut in butter, margarine or shortening to

coarse crumb stage. Add buttermilk and carrots, parsley and onion if desired. Stir

until just blended.

Drop dough into 10” cast iron skillet. Fill quite full. Bake 15-18 minutes in 450°F

oven. Serve warm. Makes 7 biscuits.


1 tablespoon baking powder

¼ teaspoon baking soda

2 teaspoons sugar


¼ teaspoon salt

½ cup butter, margarine or

shortening

1¼ cup buttermilk

2 tablespoons carrots, nely

shredded (optional)

1 tablespoon parsley, snipped

(optional)

1 tablespoon green onion,

chopped (optional)



PEPPERONI BREADKathleen King – Mooreeld, W.Va.

Stir yeast and sugar into warm water. Let stand until bubbly. Add the salt and

about half the our to make soft sticky dough. Let rise until double. Stir down and

add enough of the remaining our so dough can be handled. Knead on lightly

oured surface until smooth and elastic, adding our only if necessary. Cover

the ball of dough and let sit 10-15 minutes. Roll into 14”x16” rectangle. Spread

with pepperoni, cheese, and herbs of your choice. Sprinkle with pepper. Roll asyou would a jellyroll, sealing edge by pinching. Form the roll into a circle andplace into a well-greased cast iron skillet. Let rise 1 hour. Bake at 375°F for 30

minutes. Brush with melted butter.

1¼ cup warm water 2 .5-ounce packages dry yeast 1 tablespoon sugar

1 tablespoon melted butter 1½ teaspoons salt

3½ cups our½ pound pepperoni, slivered

2 cups Mozzarella cheese,

shredded Herbs and spice of choice

10

RAMP BISCUIT MIX PIZZA Anna Brown – Morgantown, W.Va.

WV Company: Brown’s Creations in Clay

Preheat oven at 425°F. Oil a 10” cast iron skillet well. Mix Brown’s Creations

Ramp Biscuit Mix® according to directions on package. Oil hands well and push

dough out to cover bottom of skillet. Slice ripe tomatoes thin and cover top of the

dough. Layer mozzarella cheese, pepperoni or crumbled fried sausage, and any

other favorite pizza toppings – add what you like – sliced hot peppers add some

spice! Sprinkle remaining shredded cheese to top on top and bake for 20 minutes.

1 package Brown’s Creations

Ramp Biscuit Mix® 3 tablespoons cooking oil

1-2 tomatoes, ripe, thinly sliced

2 cups mozzarella cheese,

shredded 1 pound sausage, cooked,

crumbled or pepperoni½ cup hot peppers, sliced

(optional)

BUTTERMILK BISCUITS

Put one tablespoon of shortening in your cast iron skillet. Place skillet in theoven and turn on to 500°F.

Mix our, baking soda and salt. Cut in the shortening. Work mixture with

pastry cutter or a fork until very small clumps are left. Add buttermilk and mix

lightly. Knead a bit, but not much. Less is better. Rough out dough mixture to ½”

thick. Use biscuit cutter to cut out biscuits.

Carefully remove hot skillet from the oven. Place the biscuits in skillet with

the shortening. Turn skillet and place back in the oven. Bake for 10 minutes.

1¼ cups our

¼ teaspoon baking

powder

Pinch of salt

2 tablespoons shortening

½ cup Buttermilk



Add oil to 10½” cast iron skillet. Add sausage, hamburger and onion; cook for

5 minutes. Drain grease. Add garlic powder, Italian seasonings and pizza sauce;

sir well. Add grated Mozzarella cheese on top of mixture.

Combine eggs, milk, salt and our. Mix well. Spread over meat mixture.

Sprinkle with grated Parmesan cheese. Bake at 400°F until golden brown, 20-30

minutes.

Variation: Add chopped green peppers, mushrooms and/or pepperoni,

according to taste.

Filling: ½ pound sweet (or hot) sausage

1 pound hamburger 1 medium onion, chopped 2 tablespoons cooking oil ¾ teaspoon garlic powder ¾ teaspoon Italian seasonings1½ 14-ounce jars pizza sauce 2 cups Mozzarella cheese, grated

Dough:

2 eggs 1 cup milk¼ teaspoon salt

1½ cups our

Topping:

½ cup Parmesan cheese,grated

UPSIDE DOWN PIZZAEthel Kight – Mooreeld, W.Va.

This is a great, easy dish my family has enjoyed for years.Just one dish to wash. Great to use in our camper.

The skillet ts in the small oven and it stays warm for a while.

11

Yorkshire Pudding

Yorkshire pudding is an English savory dish similar to a popover made from

batter. It is traditionally prepared in a cast iron skillet and is most often served

with roast beef. Au jus, the juice obtained from roasting meat, is considered an

essential accompaniment by many to really enjoy authentic Yorkshire pudding.Yorkshire pudding is cooked by pouring batter into a greased cast iron skillet that

has been heated, and baking at a very high heat until it has risen. Traditionally,

it is cooked in a large skillet underneath a roasting meat, in order to catch the

juices that drip down.

Yorkshire puddings may be offered with a multitude of llings, with the pudding

acting as a bowl. It can also be eaten as a sweet dish, with jams, jellies or maple

syrup.



Mix our and salt together until blended. Make a well in the our, add the

milk, and whisk until consistent. Beat the eggs into the batter. Add water and beatagain until the mixture is light and frothy. Set aside for an hour (or, if it’s the daybefore, cover and place in the refrigerator overnight).

If the batter has been refrigerated, allow it to come up to room temperaturebefore using. When the roast beef is ready to come out of the oven, prepare themixture.

Preheat oven to 400°F. Pour off drippings from roast beef and measure outdesired amount (about ½ cup should do). Pour drippings into a 10” cast iron skil-let and place into the oven until the drippings sizzle. Immediately pour the batter

over the drippings and bake for 30 minutes (or until the sides have risen and aregolden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added favor.

1½ cups all-purpose our

¾ teaspoon salt

3 eggs, room temperature

YORKSHIRE PUDDING

¾ cup water

½ cup beef drippings

¾ cup milk, room temperature

12

YORKSHIRE PUDDING II

Preheat oven to 450°F. Spread shortening into a 10” cast iron skillet andplace on center rack in oven.

In medium bowl, mix our and 1 cup of milk until a smooth paste is formed.

Whisk in eggs one at a time, mixing thoroughly. Whisk in remaining cup of milk.

When shortening in oven has begun to smoke, remove skillet from oven and

pour in batter. Bake in preheated oven for 20 minutes, until golden brown and

uffy. Remove and allow to cool 5 minutes. Slice and serve immediately.


1¼ cups all-purpose our

2 cups milk

4 eggs

C ASSEROLES

10 ounces broccoli, chopped

(frozen)

4 eggs, beaten

6 ounces cottage cheese,small curd

1 small onion, chopped

BROCCOLI CASSEROLERuby Page – Core, W.Va.

Stir all ingredients except ½ cup of cheddar cheese until well blended. Pour

into a large greased hot iron skillet. (Make sure skillet is very hot!) Sprinkle

remaining ½ cup of cheddar cheese on top. Bake until top is dry and pulls away

from skillet (about 30-40 minutes at 375° F).

½ cup soft oleo or butter

½ teaspoon salt

1 box Jiffy cornbread mix

(use dry) 1 cup cheddar cheese, shredded



Preheat oven at 350°F. Use 6” iron skillet to sauté in olive oil; chopped onion,

salt, pepper and cinnamon. Stir occasionally; remove from heat when onions are

clear. Combine meat, vegetables, gravys, and water with sautéed mixture. Set

aside mixture to allow frozen vegetables to warm to room temperature.

Combine Egg Beaters® and melted butter to make wash for crust.

Use well seasoned 10” iron skillet. Spray with cooking oil. Center one piecrust

in bottom of skillet and mold sides.

Pour in complete mixture. Brush egg wash on exposed piecrust edge. Lay

second piecrust over mixture, pinching top and bottom edges together. Brush

egg wash across entire top crust. Make 3-4 cuts in top crust for heat vents.

Cover crust edges with foil and bake in pre-heated oven for 25 minutes.

Remove foil and bake 25-30 additional minutes, or until crust is golden brown.

Remove and let cool 10 minutes before serving. Serves 6-8

SMOKED VENISON POT PIERic Menefee – Houston, TX

1 teaspoon olive oil

1 medium onion

Dash of salt (no-salt substitute)

Pinch of pepper

Pinch of ground cinnamon

1½ cups venison hind-quarter,

smoked & chopped

½ cup carrots, frozen ½ cup corn, frozen

½ cup peas, frozen

1 12-ounce jar brown beef

gravy

1 1.5-ounce package dry

onion gravy mix

¼ cup water

1 box pie crusts (contains 2)

¼ cup Egg Beaters® ½ tablespoon melted butter

13

UPSIDE DOWN HAMBURGER PIE

Meat Mixture:½ pound ground beef 1 tablespoon cooking oil¼ cup celery, nely chopped

1 onion, chopped¾ cup green pepper, chopped 1 8-ounce can tomato sauce

1 teaspoon Worcestershire sauce½ teaspoon salt Dash pepper Dough:

1 can biscuit dough 1 tablespoon parsley, chopped½ teaspoon celery seed

Preheat oven to 450°F. Brown meat in oil in a cast iron skillet. Add celery,

onion and green pepper. Cook over medium heat 5 minutes. Stir in tomato sauce,

Worcestershire sauce, salt and pepper. Turn into an 8” cast iron skillet.

Roll out biscuit dough between 2 layers of wax paper. Use top layer of wax

paper to push parsley and celery seeds into dough. Roll dough into 8” circle.

Place dough over hot meat. Bake 15 minutes. Remove from heat and let stand

5 minutes. Invert onto round dish.



1 box of stove top stufng

12 ounces broccoli, frozen

(thawed)

BROCCOLI AND STUFFING SIDE DISH

Kathy Hill – Marlinton, W.Va.

Prepare stufng as per box directions. Spray iron skillet with cooking spray. Putstufng in iron skillet. Sprinkle 1 cup of the cheese over top of stufng. Spread 1 cupof broccoli on top. Sprinkle with remaining 1 cup of cheese on top. Place in 350°F.oven for 10-15 minutes. Serve while hot.

2 cups Cheddar cheese,

shredded

14

In large skillet, cook onions and celery in butter until tender crisp. Addremaining ingredients, except grated cheese. Bake at 350°F for 35 minutes,or until hot and bubbly. Top with grated cheese. Bake 2 minutes longer, or until

cheese melts. Serves 6-8.

BROCCOLI RICE CASSEROLE

¾ cup onion, chopped

¾ cup celery, chopped

2 tablespoons butter ormargarine

3 cups rice, cooked

1 10-ounce package broccoli,

chopped, frozen (thawed)

1 10-ounce can condensedcream of chicken soup

4 ounces pasteurized processcheese¼ teaspoon salt¼ teaspoon black pepperc teaspoon hot pepper sauce½ cup cheddar cheese, grated

SAUSAGE CORNBREADJanice Wright – Wineld, W.Va.

Brown sausage in 8” iron skillet until crumbled. Drain excess grease. Combinedry ingredients in bowl; mix well. Stir in eggs and milk. Pour batter over sausagein iron skillet. Bake at 415°F for 25-30 minutes until brown. Makes 6 servings.

½ pound sausage

1 cup cornmeal

1 cup our


1 teaspoon salt

BAKED CORNBREAD CHILICelestine Ervin – Charleston, W.Va.

1 pound ground beef or venison

a cup onion, chopped1 10-ounce can tomato soup

1 teaspoon salt

1 1-ounce package of chili mix

Brown ground beef or venison and onion in oil in a cast iron skillet. Add soup, water,beans and seasonings. Mix cornbread according to directions on the box; pour on top of meat mixture. Placein oven; bake 20-30 minutes at 350°F.

1 15-ounce can kidney beans

1 10-ounce can of water (use soup can)

3 tablespoons cooking oil

1 box Jiffy® cornbread mix

3 teaspoons sugar

2 eggs, beaten

1 cup milk



MEXICAN SKILLET CHICKEN

2 cups corn tortilla chips, slightly

broken

2½ cups chicken, cooked, diced

1 cup sour cream

1 10.5-ounce can cream of chicken soup, undiluted

Heat oven to 400°F. Grease large cast-iron skillet. Combine sour cream, soup,

chilies, onions and chicken in medium mixing bowl. Make cornbread following the

instructions on package in large mixing bowl. Add grated cheddar cheese to cornbread

mixture. Cover the bottom of the skillet with the broken tortilla chips. Sprinkle the

grated hot pepper cheese over the chips. Spread sour cream and chicken mixture

over chips. Carefully spread cornbread mixture over chicken layer. Bake at 400°F for25-30 minutes, or until golden brown. Serves 6-8.

1 4-ounce can green chilies, diced

and peeled

1 medium onion, chopped

1 cup hot pepper cheese, grated

2 6-ounce packages yellowcornbread mix

1 cup cheddar cheese, grated

CREOLE-ITALIAN CORNBREAD CASSEROLEHarry Lynch – Summersville, W.Va.

2 6-ounce packages of

cornbread mix

Vegetable oil

1 cup salad olives, chopped

and drained

¼ cup red onion, nely chopped

¼ cup celery, nely chopped

1 garlic clove, minced

Preheat oven to 450°F. Prepare cornbread mix according to package directions.

Grease a 10” cast iron skillet lightly with vegetable oil. Place skillet in preheated

oven for 5 minutes. While skillet is heating, combine salad olives, chopped red onion,

celery, minced garlic, oregano and olive oil in small bowl; stir to mix well. Remove skillet from oven. Pour half of cornbread mixture in bottom of pan.

Layer ham slices, Provolone cheese and pepperoni slices on top of cornbread

mixture. Top with salad olive mixture. Pour remaining cornbread mixture over

top of meat, cheese and olive mixture. Arrange sliced black olives over top of

cornbread mixture.

Bake approximately 18-20 minutes, or until top is golden brown. Remove

from oven; cool on rack for 5 minutes. Cut into wedges. Serves 4-6.

1 teaspoon dried oregano


1 2.25-ounce can black olive

slices, drained


4 thin slices ham, deli-style

4 slices provolone cheese

20 slices pepperoni

15

Rusty or grease-encrusted cast iron pieces can be restored. Onemethod is to spray cookware with an oven cleaner and seal itin a black plastic bag. Place bag in full sun for 6 hours. Scrub,

rinse, and repeat until clean. Then re-season the cookware.

Submitted by: Ann Walker, Hillsboro, W.Va.



SMOKED SAUSAGE JAMBALAYAMargaret C. Stone – Lewisburg, W.Va.

Cut sausage into 2” pieces; brown in a 10” iron skillet. Sauté onion, green

pepper and celery until tender. Add rice, tomatoes, hot pepper sauce and black

pepper; cook on low heat until thoroughly heated.

1 cup instant rice

1 8-ounce can tomatoes 4 drops hot pepper sauce

¼ teaspoon black pepper

1 pound smoked sausage

1 medium onion, chopped ½ cup green pepper, chopped

½ cup celery, sliced

M EATS

GRANNY’S SAUSAGEKathleen King – Mooreeld, W.Va.

“A quick skillet supper that I have been making for years!” “It is delicious with biscuits and apple butter.”

Boil water. Stir in rice; let sit while you brown sausage in iron skillet. Mix soupinto sausage. When rice is ready stir in iron skillet. serve in the iron skillet.

1 cup water

1 10.5 can of Campbell’s® Old-

Fashioned Vegetable Soup

1 pound ground sausage

(we like it hot)

1 cup quick rice

3 tablespoons oil

½ teaspoon salt

¼ teaspoon pepper

4 pieces pork shoulder,

bone or boneless

2 cups water

½ cup our

Heat oil in iron skillet on low. Roll pork in our; place in skillet. Season with

salt and pepper to taste. Brown pork on both sides. Add water to browned pork.

Simmer on low and turn pork every 5 or 10 minutes. Cook down until gravy

thickens. Serve over biscuits or potatoes.

SLICED PORK SHOULDER AND GRAVYKathy Hill – Marlinton, W.Va.

16

CORN BEEF AND POTATOES

Margaret C. Stone – Lewisburg, W.Va. 1 12-ounce can corn beef

6 potatoes


1 tablespoon sugar

½ stick margarine

2 tablespoons bacon

Peel and quarter potatoes. Cook with bacon grease, salt, sugar and pepper

in heavy iron skillet. When tender, add corn beef and margarine to potatoes.

Simmer for 15 minutes. Serves 6 or more.



½ cup butter


mushrooms, drained

1 tablespoon lemon juice ½ teaspoon salt

4 trout, cleaned

Lemon juice to taste


1 egg, beaten

2 tablespoons milk

½ cup bread crumbs

Sprinkle trout inside and out with lemon juice, salt and pepper. Combine egg

with milk; dip trout in mixture. Coat with bread crumbs. Melt ¼ cup butter in large cast

iron skillet. Add sh; sauté until golden brown on both sides. About 3-4 minutes.

Melt remaining butter in separate skillet. Add mushrooms, 1 tablespoon lemon

juice, and ½ teaspoon salt. Sauté until mushrooms are hot. Place trout on serving

platter; spoon mushrooms on top.

BROOK OR RAINBOW TROUT SUPREME

CHICKEN FRIED PORK WITH MILK GRAVY

SPECIAL EQUIPMENT: a meat pounder with rough-textured side; a deep-fat

thermometer.

Preheat oven to 250°F. Pound pork chops on both sides with rough-textured

side of meat pounder until ¼” thick. Season with salt and pepper; cut into 3”

pieces.

Whisk together 2 cups our, 1 teaspoon salt, and 1 teaspoon pepper in a

shallow dish. Whisk together egg, ¾ cup milk, remaining ¾ teaspoon salt and

½ teaspoon pepper in another shallow dish. Dip pork pieces in egg mixture tocoat, then dredge in our. Transfer pork as coated to large rack set on a baking

sheet. Let pork stand, uncovered, at room temperature 15 minutes.

Heat oil in deep 10” cast iron skillet over high heat until thermometer registers

375°F (see cook’s note, below). Fry pork in batches, turning over once, until

golden, about 4 minutes per batch, transferring to paper towels to drain. Return

oil to 375°F between batches. Keep pork warm on clean baking sheet in oven.

Pour off all but 2 tablespoons oil into a heat proof bowl, leaving any brown bits

in bottom of skillet. Add remaining 3 tablespoons our to skillet; cook roux over

moderate heat, stirring constantly, 3 minutes. Bring to a boil; whisk in remaining2½ cups milk. Reduce heat and simmer, whisking occasionally, until thickened,

about 5 minutes. Season gravy with salt and pepper and serve over pork.

COOK’S NOTE: To take the temperature of a shallow amount of oil with a

metal at-framed deep-fat thermometer, put bulb of thermometer facedown in

skillet, resting other end (not plastic handle) on rim of skillet. Check temperature

frequently. Serves 4.

4 rib pork chops, boneless

(½” thick) or 1½ pounds


3 tablespoons all-purpose our

1¾ teaspoons salt

1½ teaspoons black pepper

1 large egg

3¼ cups whole milk

2 cups vegetable oil

17



PAN-FRIED BROOK TROUT

4 whole brook trout (cleaned with

head and tail left on)

8 slices bacon

Salt

Freshly ground black

pepper

2 cups white or yellow

cornmeal

1 stick unsalted butter

2 whole brook, rainbow, or brown

trout (cleaned, keeping head

and tail intact)

1 teaspoon salt

¾ cup all-purpose our

SKILLET FRIED RAINBOW, BROWN OR BROOK TROUT

Preheat oven to 200°F. Melt 2 tablespoons butter in 12” cast iron skillet

over low heat; remove from heat. Rinse trout; pat dry. Brush with melted butter

inside and out; season with ¾ teaspoon salt. Dredge each sh in our to coat

completely, shaking off excess.

Add oil and 2 tablespoons butter to skillet; heat over moderately high heat

until foam subsides. Sauté both trout turning over once using spatulas until golden

(about 8 minutes). Remove trout to serving platter.

Pour off fat from skillet; wipe clean. Melt remaining ½ stick butter over

moderate low heat and cook pecans, stirring until fragrant and darker (about 1-2

minutes). Add parsley, pepper and remaining ¼ teaspoon salt, swirling skillet tocombine; remove from heat. Add lemon juice, stirring to incorporate and spoon

over trout. Serve immediately.


¼ cup pecans, chopped 2 tablespoons parsley, fresh, chopped¼ teaspoon black pepper 1 tablespoon lemon juice, fresh squeezed

In large cast iron skillet, cook bacon over medium heat until crisp. Transfer

bacon to paper towels to drain. Leave bacon fat in the skillet.

Dry trout, sprinkle inside and out with salt and pepper; dredge in cornmeal,

shaking off excess. Heat bacon fat in skillet. Add trout; cook for about 5 minutes

on each side turning until browned on both sides. Drain on paper towels.

Serve trout on platter with bacon used for garnish.

18

4-6 cleaned trout

1 egg, beaten

¼ cup milk

½ cup all-purpose our 2 tablespoons cooking oil

TROUT ALMONDINE

2 tablespoons butter

¼ cup sliced almonds

¼ cup butter, melted


Bone trout. Salt and pepper to taste. Combine egg and milk in bowl. Dredge

trout in our, then in egg mixture and again in the our. In a large skillet, heat oil

and 2 tablespoons butter. Add trout and fry for 5-6 minutes on each side.

In skillet, cook almonds in the ¼ cup melted butter until almonds are browned.

Remove from heat and stir in lemon juice. Place trout on a warm serving platter

and pour almonds over and serve immediately.



SKILLET HASH

4 cups beef, cooked, chopped or

ground leftovers

2 cups potatoes, cooked, chopped

leftovers

1 cup onion, chopped

Mix meat, potatoes, onions and seasonings; moisten with meat juice. Heat

bacon fat in heavy skillet; add hash and fry slowly until brown and crisp. Makes

4-5 servings.

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon sage

½ cup meat juice or left over gravy

¼ cup bacon fat or lard

PISTACHIO-CRUSTED ARCTIC CHARJonathan Browning – Man, W.Va.

WV Company: West Virginia Aqua

6 ISIS Arctic Char llets with skin

(1-1¼” thick) deboned

1 cup shelled pistachios – not red

½ cup packed fresh basil leaves

2 tablespoons minced shallot

¼ teaspoon salt


6½ tablespoons unsalted butter,

softened

½ tablespoon vegetable oil

Chop pistachios in food processor until coarse. Add basil, shallots, salt

pepper and softened butter. Puree until mixture forms a paste. Preheat oven to400°F. Pat sh dry. Heat oil and remaining ½ tablespoon butter in 12” cast iron

skillet. Brown llets for 3-4 minutes. Transfer llets, skin side down, to a lightly

oiled baking pan. Spread pistachio paste c" thick on each llet. Bake in middle

of oven until cooked through, about 9-11 minutes.

19

1 pound deer meat


1 cup onions, chopped

3 tablespoons vinegar

3 teaspoons Worcestershire sauce

BARBECUED DEER MEATMargaret C. Stone – Lewisburg, W.Va.

¾ cup ketchup

½ teaspoon salt

½ teaspoon pepper


1 15-ounce can tomatoes

Melt shortening in iron skillet. Add onion and meat; cook until onion is tender

and meat is brown. Add all other ingredients and cook 20 minutes. Add water if

too thick.



1 16-ounce container of Custard

Stand Hot Dog Chili®

1 pound black beans

ROGER’S SOUTHWESTERN CHILI OR TORTILLA CHIP DIP Angie Cowger – Webster Springs, W.Va.

½ cup brown sugar

2 tablespoons taco seasoning

1 cup green chilies, diced

WV Company: The Custard Stand Combine ingredients in iron skillet. Bring mixture to a boil, immediately reduce

heat; simmer for at least 15 minutes. Place in serving bowls; add a generous

portion of shredded cheese or a heaping spoonful of sour cream on top. Serve

with taco chips.

SOURDOUGH STEAK

3 pounds round beef steak (1” thick)

1 cup all-purpose our

2 teaspoons onion salt

1 16-ounce can tomatoes, undrained

1 14-ounce jar prepared spaghetti

sauce

2 teaspoons paprika 1 teaspoon black pepper

1 cup buttermilk

¾ cup lard or shortening

Using a meat-tenderizing mallet or knife, pound steak to ½” thick. Cut into

serving pieces. Combine our and seasonings. Dip pounded steak in buttermilk,

then in our mixture. Fry in 1” of hot lard in cast iron skillet. Makes 6-8 servings.

1 pound venison roast, cooked

and shredded

1 teaspoon basil

Place tomatoes in large iron skillet and chop up with side of spoon. Addspaghetti sauce, venison and basil. Simmer until hot while pasta cooks in separate

pot. Serve parmesan cheese for topping.

TEN MINUTE VENISON SPAGHETTI SAUCEMargaret C. Stone – Lewisburg, W.Va.

This recipe gives a different taste and texture to spaghetti sauce.

20

2 cups cooked venison or beef,

cooked and cubed

½-¾ cup onion, chopped ½ cup celery, chopped

2 tablespoons olive oil

CREAMED VENISONMargaret C. Stone – Lewisburg, W.Va.

1 10.5-ounce can cream of

mushroom soup

½ 10.5-ounce can water 1 teaspoon beef bouillon

granules

Sauté celery and onion in iron skillet until tender. Add mushroom soup

and water to which bouillon has been added. Add chopped venison. Simmer to

heat through. Salt and pepper to taste. Serve over rice or toast. Serves 4.



G RAVIES

RED EYE GRAVYCelestine Ervin – Charleston, W.Va.

After frying country ham or pork shoulder, add water to drippings in hot ironskillet. Let sizzle and stir.

POOR MAN’S GRAVYCelestine Ervin – Charleston, W.Va.

After frying any meat, sprinkle our in pan drippings to cover the bottom of hot

iron skillet, stir until our golden brown. Add 1½ cups of water. Keep stirring; add

evaporated milk until you reach desired consistency, salt and pepper to taste. You

use this for sausage, ham, pork, chicken, etc. If you don’t have the meat, just use saved bacon grease or use lard and water

or use beef or chicken broth.

21

F RUITS & V EGETABLES

IRON SKILLET RAMPS AND BACONKathy Hill – Marlinton, W.Va.

Put bacon in skillet with oil and fry on low until done. Place ramps in skillet with

bacon. Cook on low until done. Serve with scrambled eggs and fried potatoes.

1 pound fresh ramps or leeks,

cleaned

½ pound bacon, chunked or

nely minced

1 tablespoon oil

2 cup cornmeal

1 teaspoon salt or

seasoned salt

3 cup Parmesan cheese,

grated, optional

3 teaspoon chili powder,

optional

3 cups okra, sliced

b cup milk


FRIED OKRA

Mix dry ingredients in small mixing bowl. Dip slices of okra in milk, then in

cornmeal mixture until coated. Heat oil in iron skillet over medium heat. Add

cornmeal-coated okra; fry until golden brown. Turn; fry on other side.

To oven-fry: Oil cast iron skillet. Spread cornmeal-coated okra evenly in

skillet; bake in preheated 400°F oven 30-45 minutes, stirring often. Serves 4-6.



SAUTEED CHERRY/GRAPE TOMATOESSteve and Marialice Seaman – Sandyville, W.Va.

WV Company: Appalachian Mountain Specialty Foods


3 garlic cloves, nely chopped 6 green onions, thinly sliced

with some stems

1 pint fresh cherry/grape tomatoes

¼ cup Appalachian Mountain

Specialty Wilted LettuceSalad Dressing®

Salt to taste

Preheat oven to 375°F. In cast iron skillet over medium-high heat sauté onions

and garlic in oil until they sweat (about 2-3 minutes). Add tomatoes and stir to coat

in onions and garlic. Add dressing and salt, place in oven; roast 18-20 minutes.

22

¼ teaspoon cinnamon

¼ cup water

4 cups apples, tart, rm, pieced

or sliced, cores removed

¼ cup sorghum molasses

6 cups assorted root vegetables,

chopped 1” thick

2 tablespoons Brown’s Creations’

Garlic Infused Oil®

FAT-FREE CINNAMON AND SORGHUM FRIED APPLESSusanna Holstein – Sandyville, W.Va.

Place apple pieces in a cast iron skillet. Add water and sorghum; cook overmedium high heat, stirring occasionally to keep from sticking. When apples begin to

soften, add cinnamon and reduce heat slightly. Stir as needed to keep from sticking;

too much stirring will break apart the apple pieces. Add more molasses to your taste.

Cook until water is gone and apples begin to caramelize in the molasses.

Remove from heat. Allow to cool some before serving.

½ teaspoon salt


1 teaspoon rosemary, dried

½ teaspoon red pepper akes

Use any combination of root vegetables. I like to use yellow potatoes, parsnips,

carrots, onions and rutabagas.

In iron skillet, toss vegetables with Brown’s Creations’ Garlic Infused Oil®

until well coated. Add salt, black pepper, dried rosemary and red pepper akes

to taste. Bake in 450°F oven for about 20 minutes or until done.

OVEN FRIED ROOT VEGGIES Anna Brown – Morgantown, W.Va.

WV Company: Brown’s Creations in Clay



SOUTHERN GREENSSteve and Marialice Seaman – Sandyville, W.Va.

WV Company: Appalachian Mountain Specialty Foods

½ cup Appalachian Mountain

Specialty Wilted Lettuce

Salad Dressing

2 pounds fresh assorted greens

(Kale, Collard, Mustard

and Turnip)

In large cast iron skillet, heat salad dressing. Add fresh greens; sauté until

they start to wilt. Simmer in dressing about 30 minutes.

Serve with additional dressing splashed on top.

23

MIXED VEGETABLE DISHNina Jean Painter – Baker, W.Va.


1 tablespoon butter

3 potatoes

2 turnips

2 onions

½ teaspoon salt

¼ teaspoon pepper

Biscuits, optional

Fried potatoes, optional

3 tablespoons canola oil

2-3 large green tomatoes,

sliced

½ cup our

SKILLET FRIES

4 cups potatoes, raw, thinly

sliced (about 2 pounds) 2 medium onions, thinly sliced

1 green pepper

1 6-ounce jar or can mushrooms,

sliced (or fresh)


In iron skillet, heat olive oil and butter. Slice and dice vegetables; add to

skillet. Fry to desired tenderness; season to taste. Enjoy!

FRIED GREEN TOMATOESKathy Hill – Marlinton, W.Va.

In iron skillet, heat oil on low. Roll sliced tomatoes in our; place in pan. Add

salt and pepper. Cook on low until tender and brown, turning every few minutes.

Serve with biscuits and fried potatoes.

1 teaspoon salt

½ teaspoon pepper ¼ cup bacon fat or lard

Toss potatoes, onions and seasonings together. Heat bacon fat in a heavy

skillet; add potato mixture. Cover and cook over low heat for 15 minutes. Turn

potatoes, cover and cook 15 minutes more. Makes 4-6 servings.



BLACK IRON SKILLET CORN

Fry bacon in cast iron skillet, remove; crumble. Cut corn from cob; scrape cob to get milk out. Add corn to bacon drippings;cook for a couple of minutes on low heat, stirring constantly. Then add a little water, just past the corn; cook until corn is tender and most of the water is gone. Mix our into milk, several tablespoons to a cup of milk. Add corn, crumbledbacon, salt and pepper. Cook a few minutes longer to thicken the white sauce.

FRIED POTATOES WITH RAMPS

Kelly A. Quinn – Parkersburg, W.Va.WV Company: Flamin’ Red’s

6 potatoes, sliced ½” thick 1 cup ramps, chopped (use

entire plant if good) 1 tablespoon sugar

Bacon drippings Salt and pepper, to taste

1 12-ounce bottle Flamin’ Red’s BBQ Sauce® (your choice)

In large cast iron skillet, add bacon drippings; combine potatoes, ramps, andsugar. Cook over medium to low heat until potatoes are tender. Season with saltand pepper. Serve with Flamin’ Red’s BBQ sauce on the side.

24

4 tablespoons our

6 slices bacon


8 ears of corn, fresh

½ pound bacon ½ cup water

1 cup milk

Fajita Skillet/Round Griddle

This piece is a at round skillet. It’s ideal for preparing fajitas or pancakes on

the stovetop or homemade pizzas or biscuits in the oven.

F AJITAS

2 pounds sirloin beef steaks,

cut into strips


1 tablespoon cumin


1 large green pepper, cut into strip

1 large red pepper, cut into strip1 large yellow pepper, cut into strip

2 medium onions, cut into strips

3 tomatoes, cut into wedges

1 16-ounce package our

tortillas

Toppings, optional: Sour cream

WV Salsa of choice

Shredded cheddar cheese Diced peppers

Olives

In cast iron fajita skillet or griddle, brown beef strips in oil. Sprinkle with ½spices, set aside; keep warm. Sauté peppers and onion strips. Sprinkle withremaining spices. Add to meat; blend together. Place tomato wedges evenlyaround mixture and let tomatoes warm. Serve with our tortillas warmed in oven.Serve with toppings.

BEEF FAJITAS



CHICKEN FAJITAS

Marinade: 1 clove mince garlic1½ teaspoons season salt1½ teaspoons ground cumin½ teaspoon chili powder

½ teaspoon crushed red pepper1 tablespoon olive oil2 tablespoons lime juice, fresh

1½ pounds chicken, sliced into strips

Fajita:

½ cup sliced onion

½ cup chopped green onion

1 cup sliced red bell pepper

3-4 tablespoons olive oil

8 large our tortillas, warmed

Toppings, optional:

1 sliced avocado1 16-ounce jar WV salsa of

choice1 16-ounce container sour

cream1 16-ounce package cheddar

cheese, shredded

Marinade: Combine all ingredients. Marinate chicken strips for at least 2hours.

Fajita: In cast iron fajita skillet or griddle, sauté onions and peppers in oil until

lightly browned; remove from pan. Sauté chicken until well coated with glaze,

about 10 minutes. Toss in vegetables, reheat; then spoon into our tortillas. Serve

with toppings.

1 pound medium shrimp

1 cup cilantro, lightly packed

1 garlic clove, minced

a cup lime juice

4-6 our tortillas

1 tablespoon cooking oil

2 large green peppers, stemmed, seeded and thinly sliced

1 large onion, thinly sliced

Toppings, optional: 2 cup plain nonfat yogurt1 16-ounce jar WV salsa

of choice

Stir together shrimp, cilantro, garlic and lime juice. Let stand at room

temperature 20 minutes.

Wrap tortillas in foil; place in 10” cast iron skillet in 350°F oven for 5-10

minutes.

Heat oil in cast iron fajita skillet or griddle. Add peppers and onions, stir over

medium heat until soften, remove; keep warm.

Add shrimp to skillet, increase heat to high; cook, stirring often, until done

(about 3 minutes). Add warm onions and peppers and remaining cilantro, garlic

& lime juice mixture to skillet.

Warm our tortillas by placing them in separate heated cast iron skillet

individually for 5-10 seconds on each side. Spoon warm shrimp mixture into

tortillas; serve with toppings.

SHRIMP FAJITAS

25




1 pound turkey, cut into strips

1 teaspoon seasoning salt

1 green bell pepper, cut intostrips

1 red bell pepper, cut into strips

1 medium yellow onion, cut

into rings

TURKEY FAJITAS

2 fresh tomatoes, peeled and

cubed

½ cup salsa

12 our tortillasToppings, optional

1 16-ounce container sour cream

1 8-ounce jar black olives, sliced

In cast iron fajita skillet or griddle, heat 1 tablespoon oil over medium heat.

Add turkey strips and sprinkle with seasoning salt. Stir 3-4 minutes or until turkey

is no longer pink (do not overcook); remove from skillet.

Add remaining oil to skillet, then add peppers and onions. Cook and stir for2-3 minutes; add tomatoes and salsa. Put turkey back in skillet with vegetables;

heat to bubbling.

Warm our tortillas by placing in separate heated cast iron skillet individually

for 5-10 seconds on each side. Spoon fajita mixture into warm our tortillas; roll

up. Serve with toppings.

Chicken Fryer Skillet The piece is a modied skillet that is slightly deeper than

a regular skillet to keep cooking oil from spilling out.It was this fryer that made southern fried chicken famous.

It was Grandma’s favorite.

C HICKEN D ISHES

FRIED CHICKENCelestine Ervin – Charleston, W.Va.

Melt shortening in 12” cast iron chicken fryer skillet. In bowl, combine dry

ingredients. In separate bowl, mix egg with buttermilk; add 1 tablespoon of our

to wet mixture. Dip chicken in wet mixture, then dry mixture, repeat; shake off

excess. Fry in hot shortening until brown, turning as needed. When both sides

are golden brown, cover loosely with lid for 20-30 minutes on low heat. Drain on

paper towels.

26

1 cup our

1 egg

½ cup buttermilk

1 tablespoon our

1 chicken, pieced

2 cups shortening or

cooking oil

1 teaspoon salt

2 teaspoons poultry

seasoning

1 teaspoon paprika



LA PAIX HERB FARM’S ROSEMARY CHICKENMyra Bonhage-Hale – Alum Bridge, W.Va.

WV Company: La Paix Herb Farm

Preheat oven to 350°F. Cover bottom of iron chicken fryer skillet with salt and

pepper; heat until hot but not smoking. Add chicken; sear both sides, then sauté in

butter with garlic cloves. When breasts are light golden brown, add wine, garnish

with mushrooms and peppers. Sprinkle rosemary in sauce and over chicken.

Place chicken fryer in preheated oven and heat 30 minutes. Check chicken;

add more wine if needed. Sprinkle with cheese, heat an additional 15 minutes;

garnish with any additional rosemary.

SIMMERED TUSCAN CHICKENCarlene Reher – St. Clairsville, OH

1 pound chicken breast, boneless,

skinless, 1” cubes

2 garlic cloves, minced


4 medium potatoes, ½” cubes

(about 4 cups)

1 medium red bell pepper, diced

¼ cup Miracle Whip® dressing

1½ cups minute white rice,uncooked

1½ cups chicken broth


1 27-ounce jar marinara pasta

sauce

1 pound cut green beans, fresh or

frozen

1 teaspoon dried basil


In a cast iron chicken fryer, sauté chicken and garlic in olive oil until chicken

is lightly browned. Add potatoes and peppers; continue to cook about 5 minutes,

stirring occasionally. Add pasta sauce, green beans, basil, salt and pepper; bring

to a boil. Reduce heat to medium, cover; simmer 35 minutes or until chicken isthoroughly cook and potatoes are tender. Stir occasionally. Cooking time is 40

minutes. Serves 6.

MIRACLE CHICKEN SKILLETPatti Crow – Cameron, W.Va.

4 small chicken breast halves,

boneless, skinless (1 pound) 1 tomato, chopped

½ cup cheddar cheese,

shredded

Mix dressing, rice, broth and chili powder in large chicken fryer skillet. Top

with chicken. Bring to a boil; cover. Reduce heat to low; simmer 25 minutes.

Top with remaining ingredients. Cook an additional 10 minutes or until chicken

is cooked through (170°F) Serves 4.

27

4 chicken breasts, skinless

Salt and pepper

3 tablespoons butter 5 garlic cloves, chopped or pressed

1 cup white (Chardonnay, Pinot

Grigio) or Rose wine

1½ cups mushrooms (shiitake

preferred)

1 green pepper cut into strips 1 tablespoon dried rosemary or

4 fresh sprigs

1 cup Mozzarella cheese, grated



½ teaspoon salt

¼ teaspoon pepper

1 teaspoon sugar ½ cup our

In bowl, combine salt, pepper, sugar and our; mix well. Put oil in cast iron chicken

fryer skillet; heat on low.

Beat egg. Roll chicken in egg, then our mixture. Place in warm oil. Fry chicken

on low until well brown on all sides. Chicken should be done in approximately 30

minutes.

For a different taste, add a sprinkle of garlic salt just before removing from pan.

MOTHER’S FRIED CHICKENKathy Hill – Marlinton, W.Va.

¼ cup Canola oil

1 egg

6 chicken legs Garlic salt, optional

SOUTHERN FRIED CHICKEN WITH MILK GRAVY

2 eggs

2 tablespoons milk1¼ cup all-purpose our

1½ teaspoons pepper

¼ teaspoon ground cumin

¼ teaspoon dried oregano

¼ teaspoon paprika

1 cup shortening

2 broiler/fryer-type chickens,

cut up (3½ pounds each)

Milk Gravy:

3 cup all-purpose our 2 teaspoon salt

c teaspoon pepper

1 cup milk

1 cup water

c teaspoon browning sauce,

optional

Fresh oregano, optional

In medium bowl, beat eggs and milk. In another bowl, combine our and

seasonings. Dip chicken pieces in egg mixture, then our mixture.

Melt shortening in 12” cast iron chicken fryer; brown chicken on both sides.

Cover and cook over low heat for 45 minutes or until juices run clear. Remove

from fryer; keep warm. Reserve ¼ cup drippings in fryer for gravy.

Milk Gravy: stir our, salt and pepper into reserved drippings in fryer. Cook

and stir over medium heat 5 minutes or until browned. Combine milk and water;

add to fryer, stirring constantly until it thickens. Bring to a boil; boil and stir 2

minutes. Add browning sauce if desired. Serve gravy with chicken. Garnish with

oregano. Serves 8.

28



2 cups cornmeal, self-rising

1 8-ounce sour cream

1 tablespoon sugar

½ cup vegetable oil

C ORNBREAD

GRANDMA CHARLOTTE’S BLACK MAGIC CORN BREADCharlotte Davidson – Buckhannon, W.Va.

1 tablespoon bacon fat

1¼ cups cornmeal, stone ground

¾ cup white our



1 tablespoon sugar

2 tablespoons shortening,

melted

1 egg

1½ cups buttermilk

Preheat oven to 450°F. Put bacon fat in iron pan of your choice; place in oven

until hot.

Put dry ingredients in bowl; add remaining ingredients and stir until smooth. Pourbatter into hot cast iron pan. Bake 20-25 minutes until brown on top as desired.

Remove from oven; immediately loosen cornbread from pan by running knife

around edges. Place plate on top of cornbread; while supporting plate with one hand,

turn iron pan over to remove cornbread.

NOTE: Grandma Charlotte has a cast iron skillet used ONLY for cornbread. The

skillet is seldom washed but instead is wiped down with vegetable oil after each use.

Treat your skillet this way – and don’t substitute other oils for the bacon grease – and

your cornbread will consistently pop right out of the skillet.

½ teaspoon salt

3 eggs, beaten

1 15-ounce can creamed style

corn, drained

FANCY WEST VIRGINIA CORNBREAD

Recipe designed for 8” iron skillet.Wanda Wills – Grassy Meadows, W.Va.

Mix all ingredients together. Pour in greased cast iron pan or skillet of your

choice. Bake at 375°F for 45 minutes until golden brown.

1½ cups our, self-rising

1 cup cornmeal, self-rising

1½ tablespoons sugar

“My family loves it” 2 tablespoons margarine or oil

1 egg (optional)

1½ cups sweet milk

MY CRUSTY CORNBREADRecipe designed for #9 iron skillet.

Addie Keaton – Iaeger, W.Va.

Mix all ingredients together in medium mixing bowl. Pour mixture into heated

cast iron pan of your choice greased with cooking spray. Bake at 375°F for 35-40

minutes.

29



Unique CornbreadPans

Wedge Pan

Wedge Sections provide a tasty

crust to each piece of cornbread

or scones.

Perch Pan

Fish-shaped mufns, cornbread

or hushpuppies add a festive are

to an ordinary sh fry.

Cactus Pan

Making Mexican cornbread or

preparing special mufns, the

cook can’t go wrong with thisSouthwestern touch!

Corn Ear Pan

A traditional favorite – making

cornbread in the shape of ears of

corn is sure to be a hit! 1½ cups cornmeal mix

½ cups our, self-rising

1 tablespoon sugar

1 egg

2 tablespoons salad dressing

1¼ cups buttermilk

1½ cups yellow cornmeal

1 teaspoon sugar 1 tablespoon baking

powder

¼ cup cooking oil

1 egg

1 cup buttermilk


½ cup our

1 teaspoon salt

CORNBREAD

Recipe designed for #8 cast iron skillet.Pat Barlow – Tunnelton, W.Va.

CORNBREADIsabel Morgan – Caldwell, W.Va.

“The iron skillet I have used for60 plus years was acquired with

Octagon soap coupons which wereredeemed at J. J. Townley’s 5 and 10

store in Ronceverte, W.Va.”

Mix dry ingredients together. Add

egg, salad dressing and milk; mix thor-

oughly. Pour in greased cast iron pan.

Bake at 425°F for 30 minutes or until

golden brown.

Beat egg, buttermilk, baking soda,our and salt together in large mixing

bowl. Stir in cornmeal, sugar, baking

powder and oil. Use 2 tablespoons of

oil with a paper towel to grease and

cover a cast iron pan of your choice.

Pour batter into iron pan. Bake 450°F

oven 30 minutes until golden brown.

Serve warm with lots of butter.

30



MEXICAN CORNBREADLola Kessell – Lexington, KY

“I place pats of butter across the top as soon as I remove it from the oven.”

SKILLET CORNBREADKathryn Green – Cowen, W.Va.

Preheat oven to 400°F. Put butter in 9” iron skillet; heat skillet. Sift cornmeal,

our, soda, sugar and salt together. Stir in 1 cup milk and eggs. Stir in buttermilk.

Pour into skillet. Pour 1 cup milk over top of corn mixture. DO NOT STIR. Bake

in oven for 35 minutes. This is a cornbread with a custard layer. Cut in wedges

and serve warm with butter. Serves 8.

2 teaspoons butter

1a cups yellow cornmeal

a cup our, all-purpose

1 teaspoon baking soda 3 teaspoons sugar

1 cup self-rising cornmeal

1 cup self-rising our

3 tablespoons sugar

¾ cup vegetable oil 1 green bell pepper, chopped

1 banana pepper, chopped

1 cup all-purpose our, sifted

1 cup yellow or white cornmeal

1 tablespoon sugar


¾ teaspoon salt

a teaspoon salt

2 cups milk

2 eggs

1 cup buttermilk

¾ cup onions, chopped

1 8-ounce can creamed corn

1 cup milk

½ cup hot cheese or longhorn cheese, shredded

1 egg

Combine all ingredients; mix well. Pour into large, well-greased cast iron pan

of your choice. Bake at 350°F until bread begins to brown, about 1 hour.

FALL RUN JALAPENO CORNBREADRecipe designed for 10” iron skillet.

Johnna Heater – Walker, W.Va.

1 cup milk 1 egg, beaten 1 jalapeno red pepper, seeded and chopped ne 2 tablespoons melted shortening

or oil

Mix our, cornmeal, sugar, baking powder and salt in medium bowl. Add milk,

egg, jalapenos and shrotening. Stir just until smooth; don’t over beat. Pour batter

into cast iron pan of your choice and bake at 450° F for 15-20 minutes until golden

brown on top. Serves 8.

31



3 cups yellow cornmeal, whole

kernel

2 cups white our, unbleached 6 teaspoons baking powder


FULL COUNT CORNBREAD

Recipe designed for 10” iron skillet.S. E. Ritz – Romney, W.Va.


1 pound ground beef chuck

1 medium onion, chopped1 teaspoon salt

½ teaspoon garlic salt


1 medium bell pepper,

seeded, cut in rings

Cast iron heats evenly making it a consistent heat conductorand allowing for precise control of cooking temperatures.

1 teaspoon salt

b cup white sugar, optional

2 cup butter 3 medium eggs

2 cups buttermilk *

Preheat oven to 375°F. Sift dry ingredients together in large mixing bowl.

Warm cast iron pan in oven and melt butter in it while preparing other ingredients.

Mix most of the butter into dry ingredients except a generous butter coating in the

pan. Add eggs and buttermilk, mixing well until a thick, smooth batter is formed.

(*Slightly more than 2 cups of buttermilk may be needed.)

Pour cornbread batter into warm cast iron pan; place in oven. Check after

30 minutes of baking. An additional 15 minutes or so of baking time may be

required. If so, move iron pan to another location in oven to ensure even baking.

Cornbread is nished baking when it is browned and risen and may split open.

Remove from oven, cut; butter for immediate enjoyment!

UPSIDE DOWN SALSA CORNBREAD

2 cups Teays Valley®

Cornbread Mix

1 tablespoon sugar 1 cup shredded cheddar cheese

1 16-ounce jar Fire Creek®

salsa, medium hot

1¼ cups milk

1 egg

In deep 8” iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions

and spices together until ground chuck is no longer red. Turn heat off. Move mixture

to one side of skillet; place half of pepper rings in bottom. Repeat this procedurefor the other side. Spread ground beef chuck mixture evenly over pepper rings.

In mixing bowl, combine cornmeal mix, sugar, cheese, salsa, milk, egg and 3

tablespoons vegetable oil; mix well. Spread over mixture in skillet. Bake in preheated

425°F oven 40 minutes or until done. Turn upside down on serving dish.

32



JOHNNA’S HAM AND CHEESE CORNBREAD

Recipe was designed for a 10” skillet.Johnna Heater – Walker, W.Va.

1½ cups white cornmeal

1½ cups biscuit mix

1½ teaspoons baking powder 2 tablespoons sugar

1 teaspoon salt

2 eggs, lightly beaten

Special Thanks

We gratefully thank and acknowledge those that have

contributed to this cookbook. We appreciate each recipe, tip

and historical tid-bit we received. Our contributors ranged from

West Virginia residents and agribusiness owners to West Virginia

Department of Agriculture employees to those who have West

Virginia ties and even those that just hold a special place in

their hearts for West Virginia. Without each and every piece of

information we received, this cookbook would not be possible.

We feel sure you have not only allowed us toengage appetites, but also memories!

Contributors can receive a complimentary copy

of this cookbook by contacting the

West Virginia Department of Agriculture at 558-2210.

Additional requests for complimentary copies can be made at

558-3708.

“For Non-Proft Use Only”

1¾ cups milk

¼ cup oil

1 cup ham, small cubes ½ cup cheddar cheese,

shredded

Mix cornmeal, biscuit mix, baking powder, sugar and salt in medium bowl. Add

eggs, milk, cheese and cubed ham.

Heat half of oil in cast iron pan until very hot; add other half of oil to cornbread

mixture. Pour batter into a prepared iron pan of choice. Bake at 450°F for 25 minutes.

Serves 8.

33



I

N

D

EX

SKILLET

Cakes

Peach Upside Down Cake............................1Pineapple Upside Down Cake ......................1Pineapple Upside Down Cake ......................1Pineapple Upside Down Cake ......................2

Pineapple Upside Down Cake ......................2Pineapple Upside Down Cake ......................2Pineapple Upside Down Cake ......................3W.Va. Skillet Upside Down Cake ..................3Pear Walnut Upside Down Cake ..................4Raspberry Skillet Cake .................................4Pineapple Skillet Cake ..................................5Spiced Pear Skillet Cake ..............................5Cherry Chocolate Delight .............................6

Cobblers

Apple Skillet Cobbler ....................................6Cast Iron Cobbler .........................................6

Other Desserts

Apple Crisp ...................................................7Baked Fudge Brownie ..................................7Black Iron Skillet Butterscotch Pie ................7Shut Your Mouth Sweet Potato Pie .............. 8

Breads

Grandma’s Corn Pone ..................................8Corn Pone ....................................................9Irish Bread ....................................................9Buttermilk Drop Biscuits ............................... 9Pepperoni Bread...........................................10Ramp Biscuit Mix Pizza ................................10Buttermilk Biscuits ........................................10Upside Down Pizza ......................................11Yorkshire Pudding ........................................12Yorkshire Pudding II .....................................12

Casseroles

Broccoli Casserole........................................12Upside Down Hamburger Pie ......................13Smoked Venison Pot Pie ..............................13Broccoli and Stufng Side Dish ....................14Broccoli Rice Casserole ...............................14Sausage Cornbread .....................................14Baked Cornbread Chili .................................14Mexican Skillet Chicken ...............................15Creole-Italian Cornbread Casserole ............. 15

Meats

Smoked Sausage Jambalaya .......................16

Granny’s Sausage ........................................16Sliced Pork Shoulder & Gravy ......................16Corn Beef and Potatoes ...............................16Brook or Rainbow Trout Supreme ................17Chicken Fried Pork With Milk Gravy ............17Pan-Fried Brook Trout .................................18Skillet Fried Rainbow, Brown orBrook Trout ................................................... 18

Trout Almandine ..........................................18Skillet Hash ................................................... 19Pistachio-Crusted Arctic Char ......................19Barbecued Deer Meat ..................................19Roger’s Southwestern Chili orTortilla Chip Dip ............................................20Sourdough Steak ..........................................20Ten Minute Spaghetti Sauce.........................20Creamed Venison .........................................20

Gravies

Red Eye Gravy .............................................21Poor Man’s Gravy .........................................21

Fruits & Vegetables

Iron Skillet Ramps And Bacon ......................21Fried Okra .....................................................21Sauteed Cherry/Grape Tomatoes .................22

Fat-Free Cinnamon andSorghum Fried Apples ..................................22Oven Fried Root Veggies .............................22Southern Greens ..........................................23Mixed Vegetable Dish ...................................23Fried Green Tomatoes ..................................23Skillet Fries ................................................... 23Fried Potatoes With Ramps ..........................24Black Iron Skillet Corn .................................24

FAJITAS SKILLET

Fajitas Beef Fajitas...................................................24Shrimp Fajitas...............................................25Chicken Fajitas .............................................25Turkey Fajitas ...............................................26

CHICKEN FRYER SKILLET

Chicken Dishes

Fried Chicken ............................................... 26La Paix Herb Farm’s Rosemary Chicken .....27

Simmered Tuscan Chicken...........................27Miracle Chicken Skillet .................................27Mother’s Fried Chicken ................................28Southern Fried Chicken with Milk Gravy ...... 28

CORNBREAD PANS

Cornbread Recipes

Grandma Charlotte’s Black MagicCornbread .....................................................29Fancy West Virginia Cornbread ....................29

My Crusty Cornbread ...................................29Cornbread .....................................................30Cornbread .....................................................30Skillet Cornbread ..........................................31Mexican Cornbread ......................................31Fall Run Jalapeno Cornbread.......................31Full Count Cornbread ...................................32Upside Down Salsa Cornbread ....................32Johnna’s Ham And Cheese Cornbread ........33

the cast iron skillet cookbook

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