Butternut Bake

Peel squash and remove seeds; cut into 1/2-inch slices. Put into buttered 12-inch Dutch oven.

Core and peel apples. Slice and place over squash.

Combine melted butter, flour, brown sugar, and nutmeg. Pour over squash and apples.

Put lid on oven and place oven over coals. Place coals on top of lid and bake 45 minutes until tender.

Serves 6.

Entrees

Mandarin Orange Chicken

On stove top over low heat, brown chicken in nonstick skillet. Remove chicken when browned; discard any grease.

Combine onion soup mix, water chestnuts, pineapple chunks, and mandarin oranges. Pour over chicken placed in large pot with lid.

Simmer for 30 to 40 minutes or until done. Serve over rice or with corn chips.

Serves 6 to 8 hungry Scouts.

Peachy Dutch Oven French Toast

Egg mixture ingredients:

Heat a large Dutch oven by covering it with coals for 15 minutes.

Beat the eggs, milk, vanilla, and cinnamon in a large mixing bowl. Slice the bread and let it soak in the egg mixture.

Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg-bread mixture on top of the peaches, cover with lid, and return the Dutch oven to the coals.

Bake 45 minutes at about 350 degrees (medium hot coals). (Cooking time is shorter if the temperature is higher, but watch the edges so they don't burn.) For the first 10 minutes, use coals on the bottom only. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won't even need syrup.

Option: Try substituting 3 pounds sliced bananas for peaches.

Serves 8.

Chicken Couscous With Sun-dried Tomatoes and Broccoli

Cut sun-dried tomatoes into 1/4-inch strips. Place in water and bring to a light boil. Tomatoes will start to turn the water red.

Add broccoli. When broccoli is almost to preferred tenderness (about 3 minutes), add couscous (and its spice packet), and chicken chunks. Lower heat on stove to simmer.

When couscous is cooked according to the directions on the package, remove from heat.

Let sit for 3 minutes, uncovered, then fluff and serve.

Serves 2 to 3.

Side Dishes

Best of Both Potatoes

Heat 1/4 cup of oil over medium heat in black skillet or Dutch oven. Add onions, potatoes, and sweet potatoes. Cook for 5 minutes, stirring constantly because sweet potatoes tend to stick to the bottom. Add remaining oil as needed. Then add sausage and gradually sprinkle in salt and pepper. Cook until potatoes are very soft and then add butter and sugar. Stir well and cook for about 1 minute and serve.

Covering skillet will speed up cooking time.

Serves 6 to 8.

Potatoes Walz

(Named for its creator, Eagle Scout Gary Walz)

Slice potatoes in thin (1/8-inch) slices like potato chips.

Lay out a sheet of aluminum foil. Spray nonstick cooking spray on foil.

Lay sliced potatoes on aluminum foil in rows. Fan them like cards so they overlap but still spread out.

Sprinkle seasonings and cheese over the top of all potatoes. Dot with butter or margarine.

Seal potatoes in foil and cook on coals until potatoes are soft.

Cheese Grits for 30

Grease a 16-inch Dutch oven and pour in water. Add salt to water and bring to a boil. Slowly stir in grits. Cook for 3 minutes, stirring constantly (following directions on grits box). Remove from heat and stir in butter and cheese. Mix eggs and milk in bowl. Stir into grits. Put lid on oven. Put 19 coals on top and 13 coals on bottom and bake for 11/2 hours, letting out the steam every so often. Cook until grits are firm and not runny. A toothpick should come out clean. Don't get in a hurry. You may need to add more coals if it takes longer.

* You can substitute processed cheese and just add garlic powder if desired.

Desserts

Ray's World Famous Bread Puddin'

Beat eggs and milk together and set aside.

Butter 4 slices of bread on one side and lay in single layer (butter-side down) in the bottom of a foil-lined 10- or 12-inch Dutch oven.

Spread half of the applesauce over the bread layer. Sprinkle generously with cinnamon. Put half of the brown sugar over the cinnamon and applesauce. Scatter all the raisins over the brown sugar. Cut the other four slices of bread diagonally and butter. Set them butter-side down over the raisins.

Spread the remainder of the applesauce over the bread. Put the rest of the brown sugar over the applesauce and sprinkle generously with cinnamon.

Pour the egg-and-milk mixture over and down between the slices of bread. Put the lid on the Dutch oven and let the bread soak up the egg-and-milk mixture for 30 minutes.

Bake covered for 45 minutes at 350 degrees (4 hot charcoal briquettes under the Dutch oven and 12 to 15 hot briquettes on top). Come back when the briquettes are burned out. Cool and slice. Serve with whipped cream, ice cream, or milk.

Serves 4 hungry Boy Scouts.

Dutch Oven Apple Dumplings

Core apples and peel them (if desired). Slice each apple into 8 pieces for a total of 40 slices.

Divide each biscuit into 2 pieces. Wrap apple slices with dough. Grease a 12-inch Dutch oven and place dumplings in oven. Heat water, sugar, and butter together in separate pot (do not bring to boil). Pour mixture over dumplings. Sprinkle cinnamon or pie spice over dumplings.

Put Dutch oven over 8 to 10 charcoal briquettes, and place 10 to 14 briquettes on top of oven. Check after 20 minutes. Dumplings are done when apples are soft and dough is brown.

Serves 10 to 15 Scouts or 20 leaders.

Amethyst Crumble

Filling:

Topping:

Get a good wood fire going; add 16 charcoal briquettes to it in advance of cooking.

In a large bowl combine filling ingredients. Pour into greased Dutch oven. Combine topping ingredients and spoon over berry mixture, spreading evenly over top.

Place 6 to 8 charcoals under Dutch oven and 6 to 8 charcoals on top of lid. Bake until bubbly and top is golden (approximately 45 to 60 minutes). Serve warm.

Serves 6 to 8.

* If you cannot find tapioca flour, substitute cornstarch.

Easy Cinnamon Rolls
Prep Time: 15 minutes (Ready in 40 minutes)
          
   
  
     ROLLS
2    cups Martha White® Self-Rising Flour
1/4    cup shortening
3/4    cup milk
1/2    cup sugar
2    teaspoons cinnamon
1/4    cup butter, melted
 
     ICING
1    cup powdered sugar
1    to 2 tablespoons milk
1/2    teaspoon vanilla
 

1.    Heat oven to 425 degrees F. Grease 9-inch round cake pan.* Place flour in large bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork until mixture leaves sides of bowl and soft dough forms.
2.    On lightly floured surface, knead dough just until smooth. Roll out dough to 14x10-inch rectangle, about 1/4 inch thick.
3.    In small bowl, combine sugar and cinnamon; mix well. Brush dough with melted butter; sprinkle evenly with sugar-cinnamon mixture. Beginning with long side, roll up jelly-roll fashion. Cut into 12 (1-inch) slices; place in greased pan.
4.    Bake at 425 degrees F. for 18 to 22 minutes or until golden brown. Cool about 2 minutes.
5.    Meanwhile, in small bowl, combine all icing ingredients; stir until smooth. Drizzle icing over warm rolls.

12 rolls
Blueberry-Peach Cobbler
Prep Time: 10 minutes (Ready in 40 minutes)
          
   
  
2    (21-oz.) cans peach pie filling
2    (7-oz.) pkg. Martha White® Blueberry Muffin Mix
1 1/4    cups milk
1/2    cup butter or margarine, melted
 

1.    Heat oven to 400 degrees F. Grease 13x9-inch (3-quart) glass baking dish. Spoon pie filling into greased baking dish.
2.    In medium bowl, combine all remaining ingredients; mix well. Pour evenly over pie filling.
3.    Bake at 400 degrees F. for 25 to 30 minutes or until golden brown.

10 servings
Easy Fresh Peach-Raspberry Cobbler
Prep Time: 15 minutes (Ready in 1 hour)
          
   
  
     BATTER
1/2    cup butter or margarine, melted
1 1/2    cups Martha White® Self-Rising Flour
1/3    cup sugar
1 1/4    cups milk
 
     FRUIT MIXTURE
5    cups sliced peeled fresh peaches
1    cup fresh raspberries
1    cup sugar
 

1.    Heat oven to 350 degrees F. Pour melted butter into 13x9-inch (3-quart) glass baking dish, coating bottom evenly. Set aside.
2.    In medium bowl, combine all remaining batter ingredients; mix well. Pour batter evenly over butter in baking dish.
3.    In large bowl, combine all fruit mixture ingredients; toss to mix. Spoon evenly over batter. Do not stir.
4.    Bake at 350 degrees F. for 40 to 45 minutes or until golden brown and bubbly. Serve warm with ice cream or whipped cream, if desired.

10 servings
Easy Summer Berry Cobbler
Prep Time: 15 minutes (Ready in 1 hour 5 minutes)
          
   
  
     BATTER
1/2    cup butter or margarine
1    cup Martha White® Self-Rising Flour
1/4    cup sugar
3/4    cup milk
 
     FRUIT MIXTURE
1    cup fresh blueberries
1    cup fresh raspberries
1/2    cup sugar
1/2    cup water
 

1.    Heat oven to 350 degrees F. Place butter in 8-inch square (2-quart) baking dish or 2-quart casserole; place in oven to melt.
2.    In medium bowl, combine flour, 1/4 cup sugar and milk; blend well. Pour batter evenly over melted butter in baking dish.
3.    In another medium bowl, combine all fruit mixture ingredients; mix gently. Spoon evenly over batter in baking dish. Do not stir.
4.    Bake at 350 degrees F. for 45 to 50 minutes or until golden brown and bubbly. Serve warm.

6 servings
Mom's Apple Cobbler
Prep Time: 35 minutes (Ready in 1 hour 20 minutes)
          
   
  
1/2    cup butter or margarine
2    cups sugar
2    cups water
1 1/2    cups Martha White® Self-Rising Flour
1/2    cup shortening
1/3    cup milk
2    cups finely chopped peeled apples
1    teaspoon cinnamon
 

1.    Heat oven to 350 degrees F. Place butter in 13x9-inch (3-quart) baking dish; place in oven to melt. In medium saucepan, combine sugar and water; heat until sugar dissolves, stirring frequently. Set aside.
2.    Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl.
3.    On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
4.    In medium bowl, combine apples and cinnamon; stir to mix. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
5.    Bake at 350 degrees F. for 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.

10 Servings
Old-Fashioned Peach Cobbler
Prep Time: 25 minutes (Ready in 1 hour 55 minutes)
          
   
  
     CRUST
4    cups Martha White® All Purpose Flour
1 1/4    teaspoons salt
1 1/3    cups shortening
2/3    cup water
 
     FILLING
1 1/2    cups sugar
3    tablespoons Martha White® All Purpose Flour
7    cups sliced fresh or frozen peaches
1/2    cup water
1/2    teaspoon almond extract
1/4    cup butter or margarine, cut into small pieces
2    tablespoons cinnamon-sugar blend
 

1.    Heat oven to 400 degrees F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, combine 4 cups flour and salt; mix well.
2.    With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add 2/3 cup water, 1 tablespoon at a time, tossing and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.
3.    Shape dough into smooth ball. Divide dough into 2 pieces. Cover 1 piece with plastic wrap; set aside. On lightly floured surface, roll out 1 piece of dough in shape of baking dish to about 1/8-inch thickness. Fit pastry in bottom and up sides of greased baking dish, leaving 1-inch overhang.
4.    In large bowl, combine sugar and 3 tablespoons flour; mix well. Add peaches, 1/2 cup water and almond extract; stir to blend. Spoon filling into unbaked pastry shell. Top with butter.
5.    Roll out remaining piece of dough in shape of baking dish to about 1/8-inch thickness. Place over filling; seal edges and flute as desired. Cut slits in several place in top crust. Sprinkle with cinnamon-sugar blend.
6.    Bake at 400 degrees F. for 50 to 60 minutes or until crust is golden brown and filling begins to bubble. Cool on wire rack for at least 30 minutes before serving.

10 servings
Lemon Rub Pie
Prep Time: 25 minutes (Ready in 2 hours 5 minutes)
          
   
  
     CRUST
1     refrigerated pie crust (from 15-oz. pkg).
 
     FILLING
1 3/4    cups sugar
2    tablespoons Martha White® Self-Rising Corn Meal Mix
1    tablespoon Martha White® Self-Rising Flour
1/4    cup butter or margarine, melted
1/4    cup milk
1/4    cup lemon juice
2    tablespoons grated lemon peel
4    eggs
 

1.    Prepare pastry as directed for one-crust filled pie using 9-inch pie pan.
2.    Heat oven to 375 degrees F. In medium bowl, combine sugar, corn meal mix and flour; mix well. Add all remaining filling ingredients; beat with electric mixer at medium speed until blended and smooth. Pour filling into crust-lined pan.
3.    Bake at 375 degrees F. for 35 to 40 minutes or until knife inserted 1 inch from center comes out clean and top is golden brown. Cool on wire rack for 1 hour or until completely cooled before serving. Store in refrigerator.

8 servings

 

Cornbread

Upside-Down Salsa Cornbread
          
   
  
     FILLING
1    tablespoon oil
1    lb. lean ground beef
1/2    cup chopped onion
1    teaspoon chili powder
1    teaspoon salt
1/2    teaspoon garlic salt
1    medium green or red bell pepper, cut into rings
 
     CORNBREAD MIXTURE
2    cups Martha White® Buttermilk Self-Rising Corn Meal Mix
4    oz. (1 cup) shredded Cheddar cheese
1    tablespoon sugar
1    (16-oz.) jar chunky-style salsa
1 1/4    cups milk
3    tablespoons oil
1    egg, beaten
National Cornbread Festival Winner
Fran Pickens
Hendersonville, Tennessee 

1.    Heat oven to 425 degrees F. Heat oil in 10 1/2-inch cast iron or ovenproof skillet over medium heat until hot. Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is thoroughly cooked, stirring frequently. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings.
2.    In medium bowl, combine all cornbread mixture ingredients; stir until well combined. Spread evenly over beef mixture in skillet.
3.    Bake at 425 degrees F. for 32 to 38 minutes or until golden brown. Place serving plate over skillet; carefully invert and remove skillet. Cut into wedges. If desired, cornbread can be served from skillet; cut into wedges and carefully turn each wedge upside down onto individual plate.

6 servings
Classic Tex-Mex Cornbread Supreme
Prep Time: 20 minutes (Ready in 1 hour)
          
   
  
2    cups Martha White® Self-Rising Corn Meal Mix
1/2    cup milk
1    cup sour cream
4    oz. (1 cup) shredded Cheddar cheese
1    (4.5-oz.) can chopped green chiles, drained
2    tablespoons chopped jalapeno chiles
1    (8.5-oz.) can cream-style corn
 

1.    Heat oven to 400 degrees F. Grease 9-inch square pan. In large bowl, combine corn meal mix, milk and sour cream; blend well. Add all remaining ingredients; mix well. Pour batter into greased pan.
2.    Bake at 400 degrees F. for 40 minutes or until golden brown. Cool 10 minutes before serving.

8 servings
Cornbread Supreme 2000
Prep Time: 25 minutes (Ready in 55 minutes)
          
   
  
3    thick slices bacon
4    eggs
1/4    cup milk
1/2    cup butter, melted, cooled
1    (6-oz.) pkg. Martha White® Buttermilk or Martha White Cotton Pickin'® Cornbread Mix
6    dashes hot pepper sauce
1    medium onion, chopped
1    (10-oz.) pkg. frozen chopped broccoli or spinach, thawed, well drained
1    lb. shelled deveined cooked shrimp, coarsely chopped
8    oz. (2 cups) finely shredded Cheddar cheese
   Chopped fresh parsley
National Cornbread Festival Winner
Kay Gay and Helen Hollansworth
Gulf Shores, Alabama 

1.    Heat oven to 375 degrees F. Cook bacon until crisp in 10 1/2-inch cast iron skillet. Drain on paper towel; cool. Crumble bacon; set aside.
2.    Reserve 1 tablespoon bacon drippings; drain off remaining drippings from skillet. Wipe skillet clean with paper towel. Return reserved bacon drippings to skillet; place in oven to heat.
3.    Beat eggs in large bowl. Add milk, butter, cornbread mix and hot pepper sauce; stir until well blended. Stir in onion, broccoli, shrimp and 1 1/2 cups of the cheese. Pour batter into hot skillet. Sprinkle remaining 1/2 cup cheese evenly over top.
4.    Bake at 375 degrees F. for 30 to 35 minutes or until set and golden brown. Sprinkle with bacon and parsley.

8 servings
Mexican Skillet Chicken Delicioso
          
   
  
     FILLING
2    cups tortilla chips, slightly broken
4    oz. (1 cup) shredded hot pepper Monterey Jack cheese
2 1/2    cups chopped cooked chicken
1    cup sour cream
1/2    cup chopped onion
1    (10 3/4-oz.) can condensed cream of chicken soup
1    (4-oz.) can chopped green chiles, drained
 
     TOPPING
2    (6-oz.) pkg. Martha White® Yellow Cornbread Mix
1 1/3    cups milk
4    oz. (1 cup) shredded Cheddar cheese
National Cornbread Festival Winner
Jane W. Flowers
Baton Rouge, Louisiana 

1.    Heat oven to 400 degrees F. Grease 10 1/2-inch cast iron or ovenproof skillet. Sprinkle tortilla chips evenly in bottom of skillet. Sprinkle with Monterey Jack cheese. In medium bowl, combine chicken, sour cream, onion, soup and chiles; mix well. Spoon chicken mixture evenly over cheese.
2.    In another medium bowl, combine cornbread mix and milk; stir until smooth. Stir in Cheddar cheese. Spoon over chicken mixture; spread evenly.
3.    Bake at 400 degrees F. for 28 to 38 minutes or until golden brown.

8 servings
Sausage Brunch Bake
Prep Time: 30 minutes (Ready in 1 hour)
          
   
  
1    lb. bulk pork sausage
1    small onion, chopped
1/2    cup chopped green bell pepper
2    (6-oz.) pkg. Martha White Cotton Pickin´® Cornbread Mix
1 1/3    cups milk
3    eggs, beaten
4    oz. (1 cup) shredded Cheddar cheese
National Cornbread Festival Winner
Patricia Reese
Whitwell, Tennessee 

1.    Heat oven to 400 degrees F. In 10-inch cast iron or ovenproof skillet, cook sausage, onion and bell pepper over medium heat until sausage is thoroughly cooked and vegetables are tender.
2.    Remove mixture from skillet. Drain. Wipe skillet clean with paper towel; spray skillet with nonstick cooking spray.
3.    In medium bowl, combine cornbread mix and milk; stir until smooth. Pour half of batter into sprayed skillet. Spoon sausage mixture over batter. Pour beaten eggs over sausage. Sprinkle cheese over eggs. Spoon remaining batter over cheese.
4.    Bake at 400 degrees F. for 25 to 30 minutes or until golden brown and set.

8 servings
Shrimp Creole Cornbread with Creole Sauce
Prep Time: 20 minutes (Ready in 45 minutes)
          
   
  
     CORNBREAD
2    eggs
1    cup sour cream
1/2    cup milk
1/4    cup oil
1 1/2    cups Martha White® Self-Rising Corn Meal Mix
4    oz. (1 cup) shredded Monterey Jack cheese
2    to 3 teaspoons dried Creole seasoning
2    teaspoons chopped fresh parsley
1    lb. shelled deveined uncooked medium shrimp
4    oz. cream cheese, cubed
 
     Sauce
2    tablespoons butter
1/4    cup chopped onion
1/4    cup chopped celery
3    garlic cloves, minced
2    (14.5-oz.) cans diced tomatoes, undrained
1    tablespoon sugar
2    teaspoons salt
3    tablespoons Worcestershire sauce
2    teaspoons hot pepper sauce
1    bay leaf
National Cornbread Festival Winner
Melanie McCoy
Knoxville, Tennessee 

1.    Heat oven to 400 degrees F. Grease 10 1/2-inch cast iron skillet; place in oven to heat. Beat eggs in large bowl. Add sour cream, milk and oil; mix well. Add all remaining cornbread ingredients except cream cheese; stir until well blended. Pour batter into hot skillet. Dot evenly with cream cheese cubes; press into batter.
2.    Bake at 400 degrees F. for 30 to 35 minutes or until golden brown.
3.    Meanwhile, melt butter in medium saucepan over medium heat. Add onion, celery and garlic; cook over medium-high heat until vegetables are tender, stirring occasionally. Add all remaining sauce ingredients; mix well. Reduce heat to low; simmer 20 minutes. Remove bay leaf.
4.    To serve, cut cornbread into wedges. Serve topped with sauce.

8 servings
Tamale Skillet Pie
Prep Time: 25 minutes (Ready in 55 minutes)
          
   
  
     FILLING
1    lb. lean ground beef
1    (14.5-oz.) can diced tomatoes with green chiles, undrained
1    (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, undrained
1/2    cup water
2    tablespoons chili powder
1    (6-oz.) pkg. Martha White® Mexican Style Cornbread Mix
4    oz. (1 cup) shredded 4-cheese Mexican cheese blend
 
     CRUST
1    egg
3/4    cup milk
   Reserved cornbread mix
4    oz. (1 cup) shredded 4-cheese Mexican cheese blend
National Cornbread Festival Winner
Stuart Boone
Nashville, Tennessee 

1.    Heat oven to 375 degrees F. Brown ground beef in 10 1/2-inch ovenproof skillet over medium heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain; return beef to skillet.
2.    Add tomatoes, corn, water, chili powder and 1 tablespoon of the cornbread mix (reserve remaining cornbread mix); mix well. Bring to a boil. Remove from heat; stir in 1 cup cheese. Set aside.
3.    Beat egg in medium bowl. Add milk and reserved cornbread mix; beat until smooth. Stir in 1 cup cheese. Pour cornbread mixture over beef mixture.
4.    Bake at 375 degrees F. for 25 to 30 minutes or until golden brown.

6 servings