RECIPES

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RECIPES

SPUD DAYS 1995

Charles and Connie McGuffey

DILLY CHICKEN and POTATOES

1 3-POUND CHICKEN, CUT IN PIECES
1/2 CUP MELTED BUTTER
1/4 tsp SALT
1/4 tsp BLACK PEPPER
1 tsp SEASON-ALL
1/8 tsp ONION POWDER
1 tsp DILL WEED
1/4 tsp PAPRIKA
FLOUR

Clean and dry chicken. Dip in mixture of butter, salt, pepper, Season-All, onion powder, dill weed and paprika. Dredge in flour and place, skin side down, in oven. Spoon any remaining seasoned butter over chicken. In a 12 inch oven, with lid ajar cook at high heat (425 F.) 30 minutes. Turn chicken, add small amount water, cover and continue cooking 15 minutes or until tender and brown. Serves 3 to 4.

4 MEDIUM (6 oz) POTATOES
CHICKEN BOUILLON MIX
2 TBSP BUTTER
1/4 tsp SEASONED SALT
1/4 tsp SEASONED PEPPER 1/8 tsp BASIL
1/8 tsp PARSLEY
1/4 CUP SHARP CHEDDAR, SHREDDED
1/4 CUP SOUR CREAM
1/4 tsp DILL WEED

Scrub potatoes with skin on. Pare any bad spots. Cut every 1/3 inch on the diagonal to about 3/4 depth. Turn and repeat on other diagonal. Boil in 1/2 inch chicken bouillon until almost done (about 40 minutes). Drain. Place between chicken and bake.

Just before chicken is done melt butter; add salt, pepper, basil, and parsley. Spoon over potato. Top with cheese and bake to melt. Top with sour cream, sprinkle with dill and serve.

Index

GREEN BEANS, BACON and ONION

3 lbs. FRESH GREEN BEANS, TRIM AND CUT IN 1-2 INCH LENGTHS OR 3 cans green beans OR 1 1/2 large frozen green beans as available 1-1 1/4 lbs. BABY (TINY) POTATOES (2-3 per person) OPTIONAL

9 SLICES BACON, DICED
1 MEDIUM ONION, DICED
3/4 tsp SEASONED PEPPER
1+ tsp SALT

In 12-inch oven, bring 1/2-inch salted water to boil. Add green beans and potatoes; cover and simmer until tender (approx. 1-1.5 hours). In separate oven, cook bacon until almost crisp, add onion and cook until onions are translucent but not browned. Drain green beans and potatoes (leave several tablespoons liquid). Add bacon and onion, cook covered over low heat for 30 minutes. Season before serving. Serves 6 to 9.

Index

1995 EASTERN IDAHO STATE FAIR "BLUE RIBBON" SOURDOUGH BREAD

2 CUPS SOURDOUGH STARTER
2 CUPS LUKEWARM WATER (POTATO, RICE OR MACARONI WATER if POSSIBLE)
1/3 TO 1/2 CUP SUGAR
1 TBSP SALT
3 TBSP SALAD OIL or BUTTER
1 PACKAGE YEAST
7-9 CUPS FLOUR

Makes two large loaves

Begin the night before by mixing the starter with 2 cups each of flour and water. Mix well, cover and let sit in a warm place overnight.

In the morning take 2 cups sourdough starter from mixture. Pour the remaining sourdough into your starter crock and refrigerate.

Mix the starter with the water, sugar, salt and oil. Add yeast (bread will rise without yeast but it takes forever). Add flour to make a medium soft, but not sticky dough. Knead well, until smooth and elastic. (6-8 minutes)

For more sour bread; add required water and 2-3 cups flour to bread starter and allow to work an additional 4-12 hours then add remaining ingredients and knead as above.

Place in lightly greased bowl, turning once to grease surface. Cover, let double (about 1 hour) in a warm place. Punch down and let raise again (Second raise can be skipped to shorten time). Punch down, knead it lightly, and cut into 2 pieces.

To bake in a 12-inch dutch oven, form each piece:

Into a round loaf, place in a lightly greased oven, slice the top several times and allow to raise again. Pre-heat lid and bake with heat top and bottom for 15-20 minutes, remove half of bottom heat and continue baking 20-30 minutes, or until browned and done. Cool on wire rack.
OR
Cut each piece into three strips, roll. Braid the three strips, seal the ends and place in lightly greased 12-inch oven and allow to raise again. Bake as for round loaves. Both loaves can be baked in a 14-inch oven.

To bake at home: Shape each piece into a loaf, and place each into a standard 9-inch greased bread pan. Cover and let raise again. Bake in a preheated 350 F oven for 35 to 45 minutes or until browned and done.

Index

SPUD DAYS 1997

HASH BROWN QUICHE

Serves 6

12 inch oven

36 oz potatoes (cooked, cooled and shredded ) or 36 oz package hash brown potatoes (thawed)
1/3 to 1/2 cup melted butter
1 1/2 cup (6 oz) swiss and/or cheddar cheese, grated
3/4 to 1 1/2 cup (3-6 oz) hot pepper cheese, grated
1 1/2 cup (9 oz) cooked ham, diced
3/4 cup milk
3 eggs
1/3 tsp. seasoned salt or Mrs. Dash
Pepper to taste

Grease 12 inch oven with CRISCO. If using thawed potatoes, press between paper towels to remove excess water. Fit potatoes in oven making a solid crust. Brush crust with melted butter (be sure to get top edge). Bake hot (425 躘) with most heat on top for about 25 minutes until crust is golden brown. Remove oven from heat.

Fill crust with layers of cheese and ham. Beat eggs with milk and seasonings, pour over ham and cheese. Bake moderate (350 躘) with most heat on top 30-40 minutes or till done. Use knife test as for custard pies.

Good for dinner but makes a super breakfast also!

Index

APPLE CRISP

Another very popular recipe. This one from Doyle and Jan Knudsen and the World Championship Dutch Oven Cookoff.

Pour 2 cans of apple pie filling into a 12 Dutch oven. In a separate container, cut 12 tablespoons butter into dry ingredients of topping mixture and sprinkle on top of apple pie filling, then sprinkle on the nuts. Cook approximately 1 hour with most of the coals on top of the Dutch oven and a smaller amount on the bottom. Check often.

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