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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is adapted from on by John G. Ragsdale in his book Dutch Oven Cooking. Ingredients:
1 tablespoon olive oil |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (15 1/2 ounce) can salmon, drained and crumbled |
1/2 cup celery, chopped |
1/4 cup green olives, sliced |
1/4 teaspoon dill weed, dried |
10 biscuits, use your favoite recipe, and use as a crust to cover |
Directions:
1. Oil a 10 dutch oven with the olive oil.
2. Preheat your dutch oven to about 375 degrees. A light bed of coals to sit on and cover the lid moderately, and evenly.
3. As your oven heats combine soup, crumbled salmon, celery, olives, dill weed, and soy sauce.
4. Mix well and place in the bottom of your dutch oven.
5. Cover and cook for 15 minutes.
6. While this is cooking prepare your biscuit mix.
7. Remove lid and cover evenly with the prepared biscuit mix. Replace lid and cook an additional 15 minutes, or until the bread is golden brown.
8. Serve immediately and watch the smiles appear.
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