1994 cast cobbler Recipes

stew beef (a 3 lb chuck roast trimmed of all of the fat works best), flour, vegetable oil, cajun seasoning mix (recipe can be found with my recipes on my profile page. or use equivalent ingredients.), water, beef broth (14.5 oz.), carrots (washed and sliced , 1 inch long then in half), stalks celery ( washed and sliced into 1/2 inch pieces) (optional), onion (cut into 1/8 s), russet potatoes (washed, skin left on and cut into 1/8 s), salt, mccormick beef stew seasoning mix

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

cornmeal, ap flour, baking soda, salt, eggs, slightly beaten, buttermilk, bacon fat or shortening(can use 1/2 butter)

fresh peaches, sliced in half, pits removed, butter, melted, raw sugar (can sub granulated sugar), fresh blackberries, specialty fully cooked sausage, chopped (i used sopressata), fresh parmesan, grated, pecan vinaigrette, dressing quality olive oil, garlic, minced sweet onion, juice from 1/2 lemon, honey, red wine vinegar, chopped pecans, toasted (i just dry toast mine in cast iron for a few minutes, but this can also be done in the oven), fresh parsley, chopped

pork butt preseasoned, beef broth 2 cubes nuked until melted, red wine

peeled sliced peaches, sugar, all-purpose flour, all-purpose flour, sugar, baking powder, salt, milk, unsalted butter, melted, sugar, freshly grated nutmeg, cinnamon

all-purpose baking mix, white sugar, egg, milk, cherry pie filling, divided, all-purpose flour, brown sugar, melted butter, ground cinnamon

refrigerated crescent rolls, granny smith apples - peeled, cored, and cut into 8 wedges each, butter, melted, white sugar, ground cinnamon, caffeinated citrus-flavored soda (such as mountain dew)

mixed frozen berries, brown sugar, cinnamon stick, ground, flax seeds, ground, unsweetened flaked coconut

vegetable oil, butter, raw popcorn kernels, sugar, cayenne pepper, salt

cold unsalted butter, diced, self-rising cake flour, sugar, plus more for sprinkling, ground allspice, scant 1/2 cup golden raisins, egg, beaten, crinkle round cutter, smooth griddle or cast-iron frying pan

quesadillas, i have cooked plenty of quesadillas on the grill ., i usually used american and cheddar cheese grated together and i would do a chicken , a beef and a veggie 1 on the grill., i had several large cast iron flat griddles ( brushed with butter) i put on the grill, because i always had to cook a bunch of these and the griddle would hold about 4 if you are only cooking a small amount, using just the grill after oiling would be fine., meat and chicken were spicy and the cheese only was plain and you could put pico de gallo on any of them. we made them like a taco in flour tortillas (tortilla folded over in half). the veggie ones had thin sliced tomatoes, jalapenos or red jalapenos, scallions, cilantro and cheese. brush with butter and grill them or just lay them on the griddle if you have 1. these cook fairly fast., keep it simple keep it good, later, tom

quesadillas on the grill, i have cooked plenty of quesadillas on the grill ., i usually used american and cheddar cheese grated together and i would do a chicken , a beef and a veggie 1 on the grill., i had several large cast iron flat griddles ( brushed with butter) i put on the grill, because i always had to cook a bunch of these and the griddle would hold about 4 if you are only cooking a small amount, using just the grill after oiling would be fine., meat and chicken were spicy and the cheese only was plain and you could put pico de gallo on any of them. we made them like a taco in flour tortillas (tortilla folded over in half). the veggie ones had thin sliced tomatoes, jalapenos or red jalapenos, scallions, cilantro and cheese. brush with butter and grill them or just lay them on the griddle if you have 1. these cook fairly fast.

sweet potatoes,cooked and mashed ( 1-1/2 cups), buttermilk, butter,melted, farm fresh eggs, yellow cornmeal, flour, sugar, baking powder, cinnamon, allspice, salt

real butter, self rising corn meal mix, oil, whole milk, egg, heaping tbsp of sugar

groundbeef, hot italian sausage (casting removed), seasoned dry bread crumbs, egg, salt, tomato sauces original garlic, sugar, grated parmesan cheese, hero rolls

heads cauliflower, extra virgin olive oil, whole milk, butter, vadouvan ( indian curry powder ), italian parsley, day old bread for toasting, fine sea salt to taste

olive oil, fresh chorizo (removed from casting), green onions (sliced)(white and pale-green parts only), eggs (large), water, cilantro leaves (chopped)(fresh ), salt and freshly ground black pepper, mexican crema or sour cream, shredded oaxaca or mozzarella cheese