Today's Sunday Dinner and Supper - More Woodstove cooking

Quote:
We do not have a woodstove (yet), but the fireplace is going. It is one of those cold wet days. We do have a dutch oven. We put the heritage turkey leg quarters in it about 3 hours ago, to cook them down. Now they are falling off the bone tender and we are taking the meat off. Next we will fry up some onions and peppers with some garlic. Smells oh so good.
We will take some tortillas and put the turkey meat and some of the veggies in it. Take some mexican melting cheese and put over the top. Put into the oven for about 30 minutes and serve with some vermont cranberry beans and some Alice White Lexia wine and of course lots of hot salsa.
How many plates should I sit?
Sharon
 
Absolutely amazing that at 6:00 AM you knew what you were eating. I'm lucky to know by 6:00 pm.
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Quote:
We do not have a woodstove (yet), but the fireplace is going. It is one of those cold wet days. We do have a dutch oven. We put the heritage turkey leg quarters in it about 3 hours ago, to cook them down. Now they are falling off the bone tender and we are taking the meat off. Next we will fry up some onions and peppers with some garlic. Smells oh so good.
We will take some tortillas and put the turkey meat and some of the veggies in it. Take some mexican melting cheese and put over the top. Put into the oven for about 30 minutes and serve with some vermont cranberry beans and some Alice White Lexia wine and of course lots of hot salsa.
How many plates should I sit?
Sharon

YUM! Sounds pretty wonderful!
droolin.gif
 
Miss Prissy, you mentioned biscuits in a Dutch oven- I don't have a true Dutch oven, but I have a regular cast iron "stew pot". Is it possible to bake biscuits in the coals with that? I can rig racks, etc., but the lipped lid will have to be a foil ring on the top- do you think it will work, and what is your favorite biscuit recipe? Please?
 
You can make anything work. You have to find the right spot along the fireplace to work for your needs. Most biscuit recipes are about the same. Try the one on the back of the Martha White self rising flour.
 

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