Iron Cookware Recipes – Cooking With Cast iron

Cooking in cast iron

There are so many different recipes we have today that lead away from their original cookware, that was used to make everything come out as it should. As any cook or chef knows there is flavor from everything that you use & there is noting that quite replaces a good old cast iron pot or skillet.
If you have had a fresh baked pie or a casserole simmering in a Dutch oven over a fire at your campsite you know what we are talking about when we say there is nothing like cooking with cast iron. A pizza cooked on a cast iron pizza pan or homemade bread made in old fashioned cast iron loaf pans.

Today we are going to share a couple recipes that are our favorite & we would like you to share yours too.  Post any Christmas dishes, cookies, deserts or casserole you would like to share in comments & we will add them to this post. We would like to see what your cooking with cast iron but any recipe you send in will be ok.

We would like to keep this going through this holiday season so share in this holiday season with us.

To start out with is a great chicken recipe you will be sure to enjoy.

Jamie Oliver’s roast chicken
http://tastycheapskate.blogspot.com/2011/12/jamie-olivers-roast-chicken.html

VEGETABLE BEEF STEW   

Ingredients: (8 servings-10 people)
2 pounds  beef, bite sized cubes (round, 7 bone, blade, or chuck)
2  medium onions, chopped or minced (may use dehydrated)
2 tablespoons  cooking oil
2 pounds  potatoes, bite sized cubes
2 28-ounce can  tomatoes
2 11 to15-ounce cans  corn
1 pound  carrots, diced
1 teaspoon  parsley flakes
1 teaspoon  salt
½ teaspoon  pepper
heavy duty aluminum foil
water as required

Preparation:
Line 6 quart Dutch oven with foil.  Triple fold sheets if necessary.  Brown beef and onions using the cooking oil and drain well.  Add potatoes, tomatoes, corn, carrots, parsley, salt and pepper.  Be sure to use all liquid in the cans.  Add enough water to cover the vegetables. Cover with lid and simmer until potatoes can be broken with a fork and meat is tender, generally about 45 minutes.  Stir occasionally.  Season to taste.

CAMP STEW   

Ingredients: (8 servings)
2 pounds  hamburger
1 can  stewed tomatoes
1 can  corn
8 ounces  elbow macaroni
½ cup  chopped onions
1 cup  water
¼ pound longhorn cheddar cheese

Preparation:
Brown beef in Dutch oven, kettle, or skillet. Drain.  Stir in tomatoes, corn, macaroni, and water. Cook until done.  Just before serving add cheese.

HAM CHOWDER 

Ingredients: (6 servings)
1½ tablespoons  butter
1  large white onion, chopped
2  cloves garlic, minced
1½ cups  water
2 tablespoons  dry sherry
½ cup  water
½ pound  lean bacon
6 stalks  celery sliced diagonally
3 cups  cubed new potatoes w/skin
1½ cups  milk, cream or yogurt
4 tablespoons  flour

Preparation:
In Dutch oven, sauté bacon in butter until bacon in browned.  Add onion, celery, garlic, potatoes, 1½ cups water and milk.  Bring to boil and simmer 30 minutes uncovered.   Combine sherry, water and flour.  Whisk sherry mixture into chowder and simmer until thickened.  Add salt and fresh black pepper to taste.

 We have started this for you; now let’s see what great recipes you have too!