LASAGNA (8 inch Dutch Oven batch)


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LASAGNA (8 inch Dutch Oven batch)
While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles. I pre-cook normal lasagna noodles, then proceed with the same recipe. Various cheeses can be mixed or matched based on your preference or availability. The quantity is ample for about 4-6 people. Serve with a salad and garlic toast.

Recipe and Photo: Courtesy R Beach
Course Main Dish
Cuisine Italian
Keyword Lasagna, Pasta
Prep Time 15 minutes
Cook Time 90 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Keyword Lasagna, Pasta
Prep Time 15 minutes
Cook Time 90 minutes
Servings
People
Ingredients
Instructions
  1. Slice Zucchini thin lengthwise. Lay out on paper towels while preparing other ingredients. This will absorb some of the liquid the zucchini would otherwise generate while baking.
  2. Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
  3. In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
  4. Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
  5. Layer in a well greased 8 inch Dutch Oven
  6. A little Sauce mixture
  7. A layer of sliced zucchini/or noodles
  8. A layer of the Sauteed Meat mixture
  9. A layer of Small curd Cottage Cheese
  10. A layer of shredded Mozzarella Cheese
  11. A layer of the chopped Spinach and Basil
  12. Repeat the layers
  13. End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
  14. At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts. A 10 inch Dutch Oven will work too.
  15. In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)

    Using zucchini in camp with Charcoal, bake 90 minutes covered. To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles, (regular thin handled eating spoons) to make a slight gap….or some similar method.

    If using regular pre-cooked pasta noodles (Kitchen Oven) reduce the cook time. Bake covered 30 minutes, then uncovered an additional 30 minutes.

    If using regular pre-cooked pasta noodles (Camp Dutch Oven & Charcoal) Bake covered 60 minutes, and Do Not use any air gap technique between the pot & lid.
  16. Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.
Recipe Notes

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HOMEMADE HAMBURGER & HOT DOG BUNS


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HOMEMADE HAMBURGER & HOT DOG BUNS
This recipe can be used to make soft Hamburger or Hot Dog buns.
This is a Rick Beach personal recipe.
Servings
Buns
Ingredients
Servings
Buns
Ingredients
Instructions
  1. Warm the coconut milk to proper bread making temperature. (I test on the inside of my wrist as if warming for a baby - no thermometer required - not too hot). Whisk in the yeast and sugar and set aside for 10-15 minutes and let it bloom (When ready it will appear as a bit of foam or thick material on the surface ). If it doesn't bloom your yeast is bad or your liquid to cold or too hot.
  2. In another bowl combine (dry whisk) the flour, Vital Wheat Gluten, and salt. Then set aside.
  3. Whisk the room temperature egg with the melted but cooled butter (If the butter is too hot it will cook the egg as added). Once the egg and butter are combined, whisk in the Coconut Milk, sugar, yeast mixture.
  4. At this point the Flour mixture can be added to the liquid mixture using any traditional bread making techniques, or continued using a Bread Machine custom set to "Dough" only. Whatever method is used it must satisfy mixing, kneading, and the first rise of the dough.
  5. Punch the dough down and turn out on a floured board. Cut in 12 equal sized pieces for 12 Hamburger buns.

    You can form Hamburger Buns with rounds, and Hot Dog buns with a longer shape.
  6. Form your buns, coat with oil or spray oil, and lay out almost touching each other.

    I personally use a greased 4 inch deep stainless steel Steamer tray for this. The high sides help make sides on the buns where not touching other buns.

    The 4 inch deep tray is placed in a 6 inch deep stainless steel Steamer tray that contains a couple inches of hot tap water. A stainless steal Steamer tray lids goes on top. This is placed on the warm stove, This becomes the 2nd rise proofing chamber. But any successful method you use to allow the dough to rise will work. Let this 2nd rise go 45-60 minutes or until your buns look doubled in size.
  7. Preheat oven to 350°F. Place the buns in the oven and bake for at least 9 minutes. Take a peek at 9 minutes without letting all the heat escape. They should just be beginning to brown. Often they will not at this point. Check every 2 minutes until they just begin to brown. Then remove from the oven. Remove from the pan and place on a wire rack to begin cooling. DO NOT OVER BAKE or the buns will not be soft.
  8. While still very warn use a piece of buttered wax paper (old butter wrap works great) and lightly butter all surfaces of the bun to create a soft surface. Once cooled, bag and twist tie to avoid having the buns dry out.
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BREAD – OLD FASHIONED WHITE BREAD (Coconut Milk)


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BREAD - OLD FASHIONED WHITE BREAD (Coconut Milk)
Recipe and photo by: Rick Beach
The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Hypoglycemic organic sweetener. A Dutch Oven cooking friend of mine (Kathleen LeBlanc) got me into using Agave syrup. I am so glad she did. I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly. This recipe can be used for Loaves of Bread, English Muffins, Pizza and more.
Keyword BREAD
Servings
Large Loaf
Ingredients
Keyword BREAD
Servings
Large Loaf
Ingredients
Instructions
  1. SET BREAD MACHINE to "Quick", "Dough" Start so pre-heat is going.
  2. PLACE Mixed Flour and Salt in bread machine
  3. COMBINE in a separate bowl the combine the Warm Coconut Milk, warm Agave, and yeast. Whisk and allow to "grow" 5 to 15 minutes.
  4. COMBINE in yet another separate bowl whisk the warm raw egg,
  5. COMBINE the Milk/Yeast mixture to the whisked Egg mixture Slowly whisk in the melted butter (make sure butter is not hot) then whisk to combine all the liquids.
  6. POUR combined liquid mixture into bread machine with the flour/salt mixture. Let the bread machine starting running through Quick, Dough, cycle (Mix & First Rise 45 Minutes) This is normally a manual override setting on most bread machines.ADD the salt. Monitor the initial mixing stage until the dough just begins to clump together and form a ball. Then sprinkle the salt over the dough and allow the mixing to proceed.
  7. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become your warm place 45 minutes later to raise your dough the second time. The bread machine will provide the raise the first time. ( If you are using a mixer/dough hook or hand method to create your dough, both raises will need to occur on the stove top or other warm place)
  8. TURN DOUGH OUT (dough that has raised one time) on floured surface and roll out into a 12X8 inch rectangle. Roll as a jelly roll 8 inches wide. Pinch seam, tuck ends under and pinch seams, coat with light coat of oil, and place in greased bread pan, seam side down.
  9. COVER Dough AND let RAISE, on warm stove 30-45 minutes.
  10. BAKE at 375 for 25-30 minutes (Until golden Brown and sounds somewhat hollow when tapped.
  11. Remove from pan and rub all surfaces with butter for a softer crust. Cover with towel until cooled
  12. -----------------------------------------------------------
  13. Note: Liquids should be warm not hot. Rather than getting all technical and breaking out the thermometers. Test on inside of wrist as you would baby bottle milk. Proper temperature aids in the dough rising quickly. Overly hot will kill the yeast. Cold temperatures, and the yeast will not rise. On both Raise cycles the dough should double in volume. Your flour and other ingredients should all be at least room temperature. Make sure to oil the dough, and oil your rising bowl, or container. Cover and raise dough in a warm draft free location.
  14. We use a bread machine to speed mixing the dough and the first rise. The benefit of a bread machine is consistent results. When baking multiple loaves you can keep producing a ready batch every 45 minutes, ready for the second rise in your bread pan.
  15. This dough can be made using any traditional method including the old fashioned by hand method, or a mixer with a dough hook. By hand, the more you knead, the better the bread. Many people that get poor results when baking bread fail at the temperature, and or not enough kneading. Other yeast killers are combining your yeast and salt in the liquids. The salt will kill the yeast. Mix your yeast with warm liquids and allow it to "grow". Combined ingredients as recipe indicates. With any tried and tested recipe you might be following pay particular attention to how and when the salt is added.
  16. Rising works best in a warm moist environment. I use (2) stainless steamer trays. The 6 inch deep, half size steamer tray 10x12 inch. Or full size if doing English muffins or multiple loaves. In the bottom tray, add a 1/2 inch of very hot tap water. A wire rack placed in that hot water (Rack should be slightly above the water level). Then place the bread pan with the oiled dough in it, on top of the rack. The second stainless tray placed inverted as a domed cover. This is placed on the top of the warm stove with the oven preheating. This warm, moist environment raises your dough quickly, usually in 30 minutes so. Standard size loaves have plenty of room to raise.
  17. Full size steamer tray shown with English Muffins being raised.
  18. Top inverted tray is removed to photograph the bottom
  19. There is wire rack under the muffins that is foiled covered for this English muffin technique
  20. Trays and properly sized racks are available at restaurant supply places
  21. Other options are foil type trays, Dutch Oven with a trivet inside, then set in the sun, etc. I have also used an ice chest with hot water and pans to lift the loaf pans above the water...no ice 🙂 Anything you have around the house that can trap the warmth and moisture. Also before starting the "raise" process, remember to coat the dough with vegetable oil or olive oil. Spray Pam works great and is easy to apply with no waste.
  22. After removing the baked bread from the oven, and still hot, rub all surfaces with butter for a soft crust.
  23. This dough is an excellent choice for making thick or thin pizza.
  24. Note: Dough can be made ahead of time and stored in the fridge. See the link below for more details.
  25. No...this bread does not taste like coconut.
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Zucchini Bread


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Zucchini Bread
A personal recipe of Rick Beach. These can be made in small loaf pans in your Dutch Oven. Or in your home Kitchen Oven in a regular sized bread loaf pan.
Servings
3x5 mini Loaf pans
Ingredients
Servings
3x5 mini Loaf pans
Ingredients
Instructions
  1. Preheat Heat Oven to 350°F
  2. Blend Oil, Sugar, & Eggs in a bowl, then stir in grated Zucchini.
  3. In a second bowl mix the dry ingredients (not the Raisins or Nuts).
  4. Slowly add the mixed dry ingredients to the wet ingredients blending until uniformly mixed.
  5. Stir in the Raisins and optional chocolate chips or nuts.
  6. Fill loaf pan about 3/4 full with batter. Bake for 40 to 60 minutes depending on size of loaf pans. Using the clean toothpick/Knife test to check for doneness. Do not over bake and dry out.
  7. (6) 3x5 Mini Loaf pans = 40 minutes. Standard Loaf pan = 60 minutes
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CHICKEN & BROCCOLI PASTA

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CHICKEN & BROCCOLI PASTA
This is a supper easy and quick meal. Especially useful for using up left over chicken. While we prefer broccoli. Peas, or spinach, could be substituted. This meal can be prepared in 45 minutes or less from start to finish. Add a salad, garlic toast, and a glass of wine. for a full meal with a touch of elegance.
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Instructions
  1. Precook the 1 1/2 cups of dry Penne Pasta in an adequate amount of lightly salted water, and 2 tablespoons of Olive Oil. At the same time steam or microwave frozen Broccoli florets until tender. Slice or roughly cube the precooked chicken breast.
  2. Start oven at 375°F
  3. On the stove top, In a seasoned and liberally coated (shortening or oil) cast iron skillet, melt the butter. add 2 generous splashes of hot pasta water, and bouillon paste. Whisk until uniform. Do not add any salt. The Bouillon and Pasta water will probably provide all that is needed.
  4. To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
  5. Strain the "al dente" hot cooked pasta. Discard the water. Add the strained cooked pasta to the skillet mixture. Mix and fold over to mix the pasta in.
  6. Sprinkle the cheese over the skillet mixture.
  7. Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
  8. Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
Recipe Notes

This could easily be adapted to bake in a Dutch Oven using Charcoal.

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Cinnamon Rolls from scratch

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Cinnamon Rolls from scratch
Recipe & Photos: Rick Beach

Sweet Dough Recipe (Makes 24 or a Double batch) You can bake all or Refrigerate or Freeze half this batch)

You can cut this recipe in half by changing the "Serving" Box quantity to 12. That will auto adjust the ingredients. For this Double batch you need (2) 11x15 baking pans or (2) 12 inch Dutch Ovens
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
DOUGH INGREDIENTS
BRUSH THE TOPS OF THE BAKED ROLLS
ICING INGREDIENTS
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
DOUGH INGREDIENTS
BRUSH THE TOPS OF THE BAKED ROLLS
ICING INGREDIENTS
Instructions
  1. Making the Dough
  2. Bring egg to room temperature by placing it in a bowl of warm water while getting ingredients together.
  3. Never mix your salt & yeast together in the liquids. Doing so will usually kill your yeast.
  4. In its own large bowl whisk together 4 of the 4 1/2 Cups of Flour and the salt. Set this Flour and salt mix aside. (Reserve the 1/2 cup of plain flour)
  5. In a second bowl add the Warm Milk. The non-technical way of checking the temperature is to test on your wrist. Make it baby bottle warm. If you are the type that needs to use a thermometer the temperature should be on the yeast container, or you can find it on line. Many places state 110-115°F. Whisk Warm Milk, Agave, and Yeast together. Allow that is sit about 10-15 minutes to let the yeast "bloom".
  6. Next crack the room temperature warmed raw egg into a third bowl and whisk well. Once well whisked, slowly pour the whisked egg into the Milk, Agave, Yeast mixture while whisking it in.
  7. Lastly whisk the melted butter into the Milk mixture.
  8. In a large bowl mix half the flour salt mix with the entire warmed milk yeast mixture. At this point you can use an electric mixer to help the dough along. This will be thin enough since only half the flour mixture is being blended in this step. You can also use the old fashion way of mixing it in the bowl by hand. A Kitchenaid with a dough hook is even better.
  9. Or a Bread machine with the "Dough only option" could be used.
  10. Using a bread machine you could set it to "Dough" and "Quick Bread" (since we are using rapid rise yeast) and dump all the Flour/Salt mix, and the mixed liquids together, turn the machine on, and walk away. Most machines that have a program cycle for quick dough will produce the dough in about 45 minutes. Complete with the first "raise". Ready to roll out and add the filling. Then raise the 2nd time.
  11. For those using a more traditional methods read on.
  12. Once the really thin mixture (Half the flour salt and all the liquids) have been mixed, slowly start adding the remaining flour/salt mix Toward the end, use that reserves ½ cup of the flour and adjust dough to proper consistency.
  13. Kneading the Dough
  14. Turn out on a floured board and knead and fold until proper dough consistency. Not sticky. And not dry and stiff. But stretchy and beginning to show signs of air bubbles. Some describe it as soft as a baby's bare bottom. The dough in this stage needs to be very well kneaded. It takes some time and work if doing it by hand.
  15. First "Rise"
  16. Coat the well kneaded dough lightly with oil or butter (Pam or spray cooking oil is easiest), place in large warm raising bowl (a warmed heavy/thick glass or ceramic bowl works best). Cover the bowl with a towel or plastic wrap. Keep in a warm place for about 45 minutes. Dough should double. Punch down.
  17. Adding the Sugar & Cinnamon Filling
  18. Cut dough in half and work one half of the dough at a time to make rolls. On a floured board roll out dough, or work it by hand to about ¼ - ½ inch thick, in a rectangle about 16X20 inches. Spread with half the soft butter. Sprinkle with half the dough filling sugar mixture. Spread half the Raisins (optional) over the butter/sugar layer. Roll the dough up long ways so you have a log 20 inches long. Pinch the seam the length of the log. Slice across the log to make 12 equally wide rolls. Place the rolls in a warmed greased 11x15 baking dish. Or a greased warmed 12 inch Dutch Oven. Remember this is a double batch so you will need two baking dishes or two Dutch Ovens. Spray the tops lightly with Pam or other spray cooking oil. Repeat for the second half of the dough.
  19. Second "Rise"Cover and keep in warm area for about 45-60 minutes or until doubled.
  20. Preheat oven to 350° and Bake for 15-20 minutes or until slightly golden brown on the top. Properly baked they are soft but not under cooked and doughy. With a Dutch Oven and coals for 350° start checking them at 15 minutes, and then every 5 minutes until done. When removed from the oven brush the tops with melted butter.
  21. Mix all icing ingredients using a hand mixer about the time the rolls come out of the oven. Add additional powdered sugar to get your desired consistency. I like little peaks that keep their shape. Spread icing on slightly warm rolls. If it is too thick add 1/4 teaspoon of milk and completely remix and recheck. Keep at room temperature to ice the rolls.

    Let rolls cool slightly on a wire rack. While still warm spread half the mixture over each half batch of rolls.
Recipe Notes

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WHITE BREAD Old Fashion (Agave & Coconut Milk)

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WHITE BREAD Old Fashion (Agave & Coconut)
The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Hypoglycemic organic sweetener. A friend (Kathleen Leblanc) gave me a bread recipe using Agave Syrup in place of sugar. Starting my quest of using Agave.

The version shown here is my tweaked version to suit my tastes. I use Coconut Milk rather than regular milk , other milks, or water.

Adding extra Agave to sweeten the dough and this also makes excellent Cinnamon Roll dough.

I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly.
Prep Time 90 Minutes
Cook Time 30 Minutes
Passive Time 5 Minutes
Servings
Loaf
Ingredients
Prep Time 90 Minutes
Cook Time 30 Minutes
Passive Time 5 Minutes
Servings
Loaf
Ingredients
Instructions
  1. SET BREAD MACHINE to “Quick”, “Dough” Start so pre-heat is going.
  2. PLACE Flour in bread machine. Make a hole in the flour pile with your finger (Volcano looking) and pour the salt into the hole in the flour, then cover the hole.
  3. COMBINE in a separate bowl the Warm Coconut Milk, warm Agave, and Yeast. Whisk and allow to "grow" 5 to 15 minutes.
  4. COMBINE in yet another separate bowl the whisked warm raw Egg, and melted but only warmed Butter. Whisk to combine. {DO NOT heat the butter so hot, it cooks the egg when they are combined)
  5. COMBINE the Milk/Agave/Yeast mixture with the Egg/Butter mixture and whisk to combine all the liquids.
  6. POUR combined liquid mixture gently around the edges of the flour/salt volcano in the bread machine. Let the bread machine starting running through Quick, Dough, cycle (Mix & Rise normally about 45 Minutes) This is normally a manual override setting on most bread machines. (A mixer and dough hook could be used. Or the old fashioned method of kneading on a bread board.
  7. After the machine runs through its dough cycle ( about 45 minutes). Pull the dough out and place on a floured bread board. Knead and add extra flour if needed to get to proper consistency (just beyond sticky). Stretch and pat dough to about 1 in thick. Then Roll up and pinch seal the long seam, and tuck the two ends under to form your loaf. Pinch sealing the fold under also.
  8. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become the area to raise the loaves. Put a thin layer of olive oil on all exposed surfaces of your dough loaf. Place the dough loaf in your greased bread pan with the sealed edges down. Cover the loaf/pan with a floured towel and place on your warm stove top. Just not directly above any oven vent that may get overly hot.
  9. Let the loaf raise until doubled. About 45 minutes.
  10. Gently place the raised loaf in the preheated 375° oven and bake for approximately 25-30 minutes or until golden brown. When finished baked loaf is tapped, it sounds kind of hollow if everything went well.
  11. While hot remove from the loaf pan. Carefully to avoid collapsing the top. For a soft crust rub butter on all surfaces of the loaf while still hot. Cover with a towel until cooled. Once cooled completely. The loaf can be sealed in a bread bag.
Recipe Notes

You can make the dough without using a bread machine using traditional methods and arm power.

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SUN DRIED TOMATO Topping for fish


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SUN DRIED TOMATO
Recipe & Photo Submitted by: Rick Beach Enough for 2 pieces of freshly Grilled Salmon (Salt & Pepper to taste) Great on grilled Swordfish too. Multiply as needed.
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Instructions
  1. Using a Non Stick frying/saute pan heat oil on medium high
  2. Add and quickly saute the Celery and Garlic (stir constantly to avoid burning-Don't let Garlic turn dark)
  3. Add all the remaining ingredients except the Grated Parmesan Cheese & Chopped Basil leaves
  4. Hold the Parmesan Cheese & Chopped Basil leaves until the end.
  5. Continue cooking the tomato ingredients on medium high heat, constantly stirring and folding over until liquid is gone. Blackened in places is perfect....but don't over do it. Cook all the liquid out of the mixture until it is thick enough to pile and not flatten out or leach liquid.
  6. Just prior to serving on freshly grilled salmon, add the Grated Parmesan Cheese & Chopped Fresh Basil. Keep over heat and stir into the mixture for about 1 minute to wilt the chopped Basil. Immediately pile a generous portion on each serving of freshly grilled Salmon. Top with a fresh sprig of Basil
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RECIPE: POTATO SALAD (PARTY SIZE)

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RECIPE: POTATO SALAD (PARTY SIZE)
A excellent tasting Potato Salad. For when time is short, and large quantities are requires. This is my "go-to" recipe for large parties, catering events, and large group potluck meals. Each batch serves about 20 people, in a buffet line, when other side dishes available. This is an Original Rick Beach recipe. A single 5 lb batch will half fill a 1/2 size stainless steel steamer tray. A double batch will fill a 1/2 size stainless steel steamer tray. Once mixed keep refrigerated or chilled with ice at all times.
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Mix all the ingredients except half the Paprika and the Diced, and sliced Hard Boiled Eggs. Mix until uniformly distributed.
  2. Add the Diced Hard Boiled Eggs, (Don't add the sliced eggs yet) Gently fold until uniform. But not so much the bits of cooked egg yokes disappear.
  3. Turn the mixed Potato Salad into a clean bowl or stainless steel serving tray. Garnish the top with the sliced egg. Sprinkle with the second half of the Paprika.
  4. Keep Chilled.
Recipe Notes

Be sure to keep refrigerated or chilled at all times.  If mixed in stainless steamer trays, and you use the stainless lids, these can stack in the refrigerator. 

For serving we use our steamers unplugged with a layer of ice dumped in the bottom.  The trays of potato salad can be placed in on top of the ice.  Additional trays of ice can be placed on top of the potato salad.  Kept chilled until right before serving.

Potato Salad at a picnic, or even inside the house, left to get warm.  Can have unpleasant and even deadly consequences.  Practice good food handling safety. If I see someone else's potato salad [or deviled eggs] and it isn't chilled, not sitting on ice to keep it cold while serving....I pass.

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)
Recipe: Rick Beach
Instructions
  1. Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  2. In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  3. Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of a greased/well oiled Dutch Oven.
  4. Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  5. Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  6. Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  7. Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  8. Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  9. Note: Follow the same directions and heat for baking in your home oven.
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