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Categories What's New Hot Deals Blog: Dutch Oven Classes Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Charcoal Starter Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bakeware Outdoor Toasters Backpacks Camp Furniture Camp Soap Fire Pans Fire Pits & Grills Fire Starter Flashlights Gold HuntersTest Hand Washer Hot Dog Sticks Knives Lanterns Marine Parts & Accessories Mosquito Repellant Outdoor Shower Pie Cookers Porta Pottie RV Parts & Accessories Sleeping Bags Smokers Stoves Survival Tents Trail Books Utensils Water Purifiers For Your Convenience View Cart! Camper's Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : March Dutch Oven Recipes Back to the Dutch Oven Recipes page. March Irish Stew 2 lbs. Potatoes 1 cup Chopped Onions 1 cup Sliced Carrots 2 - 1/2 lbs. Lamb or Mutton 2 cups Water Salt & Pepper to taste Finely Chopped Parsley Thinly slice potatoes, onions, & carrots. Cut Lamb into bite six pieces and be sure to trim off most of the fat. Combine veggies, meat, stock & seasoning. Bring to a boil and lower the heat to simmer gently until the meat is tender. Sprinkle with generous amounts of parsley. Servers 4 to 6 people You wait for the smell then you will know when it is done. From the Log Cabin Holidays & Traditions cook book page 40. Irish Shortbread 1/2 cup Soft Butter 4 1/2 tbsp Sugar 1 1/4 cup Flour 3 tbsp Cornstarch Cream butter and sugar together until light & fluffy. Sift flour & cornstarch together using a fork, add gradually until blended. Press mixture into lightly buttered round 8 or 9 inch cake pan. Prick the shell with a fork & press a ridge around the edge with a fork. Bake at 325 degrees for about 35 minutes. Cool for 5 minutes then cut into triangles. Sprinkle with sugar. Makes about 8 or 9 shortbread's. From the Log Cabin Holidays & Traditions cook book page 40. Beef & Cabbage Soup 1LB lean hamburger or 1 cup left over Roast 1/2 tsp. Garlic Powder 1/4 tsp. Black Pepper 1/2 cup Chopped Celery 2 cups Cooked Kidney Beans 2 cups Chopped Cabbage 1 can Stewed Tomatoes 2 Bouillon Cubes In a 12" Dutch Oven that has been warmed and lightly greased, place in all ingredients. Cook and simmer for a least 1 hour or until you can see the moisture escape from under the lid. Serve with pull apart bread or freshly baked wheat rolls. You can add a can of corn or green beans about 15 minutes before serving is desired. Dumplings are an excellent addition also. This is a golden oldie recipe from Ophelia Hinburg who was a neighbor to my folks in Penrose, Utah. They were real farmers and reminded me of the Ma & Pa Kettle type of people. Full of heart and life with lots of friendship to share. Always there to lend a helping hand. From the Log Cabin Holidays & Traditions Cook Book page 38. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!! Questions & Comments Secure Ordering. Your Privacy is Key! © 1997-2008 A Happy Camper, All Rights Reserved! Designed, Maintained & Hosted by: Internet Marketing Specialists & Donna