SPUD DAYS 1995
Charles and Connie McGuffey
DILLY CHICKEN and POTATOES
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
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.
- 1 3-POUND CHICKEN, CUT IN
- 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
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.
- 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
Just before chicken is done melt butter; add salt, pepper, basil,
and parsley. Spoon over potato. Top with cheese and bake to
Top with sour cream, sprinkle with dill and serve.
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
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
and cook until onions are translucent but not browned. Drain
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.
- 9 SLICES BACON, DICED
- 1 MEDIUM ONION, DICED
- 3/4 tsp SEASONED PEPPER
- 1+ tsp SALT
1995 EASTERN IDAHO STATE FAIR "BLUE RIBBON"
Makes two large loaves
- 2 CUPS SOURDOUGH STARTER
- 2 CUPS LUKEWARM WATER (POTATO, RICE OR MACARONI WATER if
- 1/3 TO 1/2 CUP SUGAR
- 1 TBSP SALT
- 3 TBSP SALAD OIL or BUTTER
- 1 PACKAGE YEAST
- 7-9 CUPS FLOUR
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
In the morning take 2 cups sourdough starter from mixture. Pour
the remaining sourdough into your starter crock and
Mix the starter with the water, sugar, salt and oil. Add yeast
(bread will rise without yeast but it takes forever). Add flour
make a medium soft, but not sticky dough. Knead well, until
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:
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.
- 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.
- 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.
SPUD DAYS 1997
HASH BROWN QUICHE
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 øF) 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 øF) 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!
Another very popular recipe. This one from Doyle
and Jan Knudsen and the World Championship Dutch Oven Cookoff.
2 cans apple pie filling
1/2 cup chopped nuts
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.
1 1/2 cups flour
1/2 cup rolled oats
1/4 teaspoon salt
1/2 teapoon soda
1/2 cup brown sugar
1/2 cup white sugar
12 tablespoons butter
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