Swiss Steak Italian (6)

2            lbs. beef round steak, ½ inch thick
3            tablespoons flour
¼           cup of butter
1            large can of diced tomatoes
1 1/2      teaspoons salt
¼           teaspoon basil leaves
1/8         teaspoon pepper
½           cup chopped onion
½           cup chopped green pepper
1 ½        cups shredded mozzarella cheese 

Cut meat into serving size and coat with flour.  In a 14” Dutch Oven melt butter and brown meat slowly on all sides using 14 charcoal briquettes in your Volcano Stove. Add tomatoes, salt, basil and pepper and cover and simmer 1 hour .  Add onion and green pepper and cook  30 minutes, or until meat is tender.  Top with cheese and let it melt.   

Bull Mountain Beans (8)

1          pound of lean ground beef
1          pound diced bacon
1          large onions, diced
1          green peppers, diced
1          pound cubed ham, pre-cooked
2          12 oz. jars of Homemade Chili Sauce from the grocery store
1       cups brown sugar
1       cups catsup
1/2         cup Dijon mustard
2          31 oz. cans of pork and beans 

Using a 12" Dutch Oven brown ground beef and bacon with 14 charcoal in your Volcano.  When meat is brown, add onion and green pepper and cook until clear.  When cooked, stir in cubed ham and simmer with chili sauce, brown sugar, catsup and mustard for 15 minutes. Next drain and add pork and beans, and simmer  an hour.   Crack lid slightly to allow moisture to escape if necessary. 

 Country Style Pork Ribs (4) 


1              bottle barbeque sauce (any flavor)
1 1/2        Tbsp. liquid smoke
3              Tbsp. molasses (to a desired sweetness)
1              8 oz. cans tomato sauce
2              8 oz. cans pineapple chunks (un-drained)
4 –6         lbs.  pre-cut boneless pork ribs (country style) 

Trim fat off boneless country style pork ribs and arrange in a 12” Dutch Oven.  In a mixing bowl, add the other ingredients and mix well.  Pour evenly over ribs and cook with 14 charcoal using a Volcano Stove for  2 hours. The longer the ribs and sauce cook, the more tender they become.  Serve over cooked rice. 

 The Best Berry Cobbler

This is an easy recipe to make, and it is just a delicious finish to your meal.

·  5 Tbsp. butter (roughly 2/3 of a stick)
·  1 tsp. baking powder
·  1 Cup all-purpose flour
·  1/2 tsp. salt
·  2/3 Cup sugar
·  3/4 Cup milk
·  1 tsp. vanilla extract
·  2 Cups blueberries (fresh or frozen)

Topping:

·  1/3 Cup granola
·  1/3 Cup sugar

 Use aluminum foil to cover the inside of a 12-inch Dutch Oven. Preheat the oven, and then melt the butter in it. To make the batter, mix the baking powder, flour, salt, sugar, milk, and vanilla extract very well. Pour the batter on top of the melted butter. Throw the blueberries on top of the batter. Bake at medium heat for 40 to 45 minutes. At about 30 minutes into the cooking sprinkle the granola and remaining sugar on top. The berry cobbler is done when a toothpick inserted into the middle of the cake comes out clean.

Note: Using different types of berries or a mix of berries can make this cobbler even better. Try using raspberries along with the blueberries.

Peachy Keen Peach Cobbler

This recipe takes a little longer to cook than some, but it is really easy to prepare. Once you've got it cooking over low to medium heat, you can just forget it for a couple of hours.

·  8 refrigerated pie crusts
·  10-15 peaches (roughly 3/4 of a gallon once they're sliced)
·  1 Cup brown sugar
·  3 Tbsp. cinnamon
·  1 - 2 Sticks of butter

Line a 12" Dutch oven with foil, and melt some butter to grease all of the sides. Add one pie crust to the bottom. Add a layer of peaches, and cover with brown sugar and cinnamon. Add more butter followed by another pie crust. Repeat these steps until you are out of fruit and crusts. Cook over slow heat for roughly 2 and a half to 3 hours.

Apricot-braised Pork Loin

1 tb Vegetable oil
2 lb Boneless pork loin roast
1 1/2 c Chopped onions
1/2 c Chopped carrot
1 Clove garlic; minced
2 can Apricot nectar; (12 oz. each)
1 tsp Dry mustard
1 tsp Salt
Watercress

Heat oil in Dutch oven over medium-high heat.
(I Used 14 briquettes; about 400 degrees)
Add pork and brown on all sides.
Add onions, carrot and garlic; cook 3 to 5 minutes until onions are tender.
Add nectar, mustard, salt and enough water to almost cover pork. Bring to a boil.
Cover and bake 1.75 hours at 375 degrees (take out one or two briquettes) until meat thermometer inserted in thickest part reads 170 degrees.
Remove pork; keep warm. Boil pan juices about 5 minutes until thickened.
Serve pork with sauce; garnish with watercress.
Serves 6.

Lamb Ragout Flavored with Pomegranate Juice

2 lb Lean boneless lamb, cut in 1-ounce chunks
1 tb Oil
1 lg Onion, chopped
1 ts Turmeric
1/2 ts Pepper
Salt
1 tb Flour
1/2 c Ground or pulverized walnuts
1 c Pomegranate juice 1 ts Ground cardamom
Juice of 1 lemon
Without adding fat, brown the lamb chunks in a heavy Dutch oven.
Heat the oil in a separate pan and sauté the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute. Sprinkle in the flour and stir until it is absorbed.
Add the walnuts, pomegranate juice and enough water to almost cover the meat.
Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2 hours.
Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve.
Serves 6.
Note to get a good simmer (Between 180 and 200 degrees), use about eight charcoal briquettes on the bottom of a 12”  Dutch oven. (If it’s windy you will have to add more)
This is a little more complex because, if you only have 1 Volcano, you have sauté the onions prior to browning the lamb.

Fizzy Fruit Cobbler

Ingredients
Apple pie filling
1 box yellow cake mix
1/2 can 7-Up
1 Tbsp. cinnamon

Any combination of flavors that sound good to you can be tried. This example is apple, yellow cake, and cinnamon. Another might be cherry filling, chocolate cake, and powdered sugar. Or, blueberry filling, white cake, and grape soda.

Line the Dutch oven with aluminum foil to make clean up easier. (This is just suggested. I know some of you hate that kind of thing.)
Pour the fruit filing into the bottom of the D.O.
Sprinkle the cake mix on top of the filing - do not stir it.
Pour the soda on top of the mix from a low height so it does not splatter all over.
With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok.
When the cake mix is stirred, sprinkle cinnamon on top.
Cook for 45 minutes at 325 degrees.

Pineapple Upside Down Cake

Jiffy yellow cake mix
1 can pineapple slices
1/2 cup brown sugar
12 maraschino cherries
2 Tbsp butter. Put 1/2 inch of water in the bottom of the dutch oven.
Form an aluminum foil 'pan' that is 1/2 inch above the bottom of the dutch oven and wraps over the top edges of the D.O. This will hold the cake. Use a few layers of foil.

Mix cake mix with water, following package instructions.
Drop small bits of butter into your 'pan'.
Sprinkle brown sugare over butter.
Lay pineapple slices in, covering the bottom.
Place a cherry in the hole of each pineapple slice.
Pour cake batter over pineapples.

Place on coals and add coals to lid to approximate 350 degrees.
Cook until a toothpick inserted into cake comes out clean.

 Pot Stickers Recipe