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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CHICKEN ENCHILADA PINWHEELS

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Chicken Enchilada Pinwheels

Recipe by Rick Beach: Award winning. Took First Place "Main Dish" in the Old Mormon Fort Dutch Oven Cook-off Competition (March 2016)

This recipe is still under construction since ingredient quantities were not recorded as created.

Photo shown is 3 layers of pinwheels being baked in a 16 inch Dutch Oven. Which is about a triple recipe of that which is shown. This single quantity recipe is sized for a 10 or 12 inch Dutch Oven.

Prep Time 30 Minutes
Cook Time 60 Minutes

Servings
People


Ingredients

Prep Time 30 Minutes
Cook Time 60 Minutes

Servings
People


Ingredients


Instructions
  1. Saute Onions, Red Pepper, Garlic

  2. Make a sauce combining the Sauteed Onions, Red Pepper, Garlic to the Cream of Chicken Soup, Green Chili Enchilada Sauce, Tomato Soup, Sriracha Sauce, Ketchup, and Seasoning.

  3. Of the total sauce mixture reserve 3/4 for layering.

  4. Of the sauce mixture take the remaining 1/4 and combine with the cubed chicken, beans and fire roasted tomatoes.

  5. On the bottom of a well greased Dutch Oven spoon on a layer of the sauce without the chicken and beans.

  6. On the flour tortilla Pat on a thin layer of Spanish Rice
    Spread a layer of sour cream.
    Layer on the bean, tomato, and chicken sauce mixture
    Sprinkle on chopped Cilantro
    Sprinkle on Mex Cheese.
    Roll into a log
    Cut into 2 inch slices. Lay on their sides (Pinwheels) in the sauce on the bottom of the pot. Once the bottom is covered pour the sauce (without Chicken and beans) over the pinwheels. Sprinkle with cheese. (You can make multi layers using parchment paper)

  7. Bake covered at 350°F for 40-60 minutes, or until top lightly browns.


Recipe Notes

Go to link to make your pre-made "Spanish Rice"


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