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Few Good Recipes

Skillet Recipes:
Basic Southern Cornbread
Skillet Cherry Cobbler
Sausage & Onion Cornbread
Easy Fried Apples

Wok Recipes:
Easy Fried Rice
Quick 'n Easy Stir-Fry

Dutch Oven Recipes:
Dutch Oven Biscuits
Black Bean & Chicken Chili
Beer Cheese Soup
Hearty Beef Barley Soup

Fajita Pan Recipes:
Steak Fajitas

Griddle Recipes:
Basic French Toast
Potato Griddle Scones
Chocolate Griddle w/
Chocolate Sauce

Cast Iron Skillet Recipes

Basic Southern Cornbread
4 tbsp shortening
2 cups of self-rising cornmeal
1 egg
1/2 tsp baking soda
1-3/4 cups buttermilk

Preheat the oven to 450 degrees F. Place 4 tablespoons of shortening in a cast iron skillet, and place the skillet in the oven to heat. In a large bowl, beat 1 egg with 1/2 teaspoon of baking soda. Add 1 3/4 cups of buttermilk. Stir in 2 cups of self-rising cornmeal mix. Stir in about 2 tablespoons of the hot, melted shortening. The batter should be creamy and pourable. If too thick, more buttermilk or a little water may be added. Pour batter into the hot skillet. Bake at 450 degrees for 20 to 25 minutes, or until golden brown.

If you can't find self-rising cornmeal mix, use regular cornmeal with 2 teaspoons of baking powder and 1/2 teaspoon of salt per cup. For a lighter cornbread, replace 1/2 cup of the meal with 1/2 cup of all-purpose flour. Add a teaspoon or two of bacon grease to the shortening for flavor.

Skillet Cherry Cobbler
4 ounces butter
1-1/2 cups sugar
1 can cherry pie filling
1 cup flour
2 tablespoons baking powder
1/2 cup milk

Melt butter in an iron skillet; add 1/2 cup sugar and the cherry pie filling. Mix remaining cup of sugar, flour, baking powder and milk and spread over cherry mixture in skillet. Bake in 350° oven for 25 minutes, or until browned. Leave skillet in oven after heat is turned off, until topping is crusty. Serve warm with whipped topping or ice cream.

Sausage & Onion Cornbread
1 cup yellow self-rising cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons butter
1 cup finely chopped onion
1 large egg 1 cup buttermilk, or use light sour cream or plain yogurt
8 ounces bulk sausage

Preheat oven to 350°. In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda. Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. In another bowl, whisk together the egg and buttermilk until well blended. Add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened. Heat a 10-inch cast iron over high heat; crumble sausage into it. Brown sausage for about 2 minutes to render some of the fat. Add the onion to the skillet. Cook, stirring constantly, until sausage is browned and onion is tender. Remove from heat. Spread sausage and onion out to evenly cover bottom of skillet. Spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out. Bake for 25 to 30 minutes, until golden brown and firm. Using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate. Cut into wedges. Serve hot. Serves 8.

Easy Fried Apples
8 medium apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Melt butter in a heavy cast iron skillet over medium heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté over medium heat for 10 to 15 minutes, or until tender. Serve as a condiment. Serves 8.

Cast Iron Wok Recipes

Easy Fried Rice
2 teaspoons dark sesame oil
1/2 cup matchstick-cut carrots
1/2 cup sliced green onions
2 teaspoons bottled minced garlic
1/4 teaspoon pepper
4 cups chilled cooked brown rice
1 large egg, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water

Heat sesame oil in large nonstick skillet over high heat. Add carrot and next 3 ingredients, and stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated. Yield 4 servings (serving size: 1 cup) Tips: The best way to make fried rice is with chilled rice, so if you have leftover brown rice, use it in these recipes. Or go ahead and cook some rice the night before, and refrigerate it in an airtight container.

Quick 'N Easy Stir-Fry
2 lbs. boneless chicken, cut into bite-size pieces
1/4 c. peanut oil
1/2 c. teriyaki sauce
2 lg. peppers, chopped
1 lg. onion, chopped
2 lg. tomatoes, seeded and diced
6 lg. mushrooms, sliced

Heat oil in cast iron wok. Add chicken and saute 3 to 5 minutes. Stir in teriyaki sauce; cover and cook 2 to 3 minutes. Add peppers and onions, stir-fry 3 minutes more; add tomatoes and mushrooms. Cook about 1 minute or until done to taste. Serve with rice or noodles.

Add 2 tablespoons of Worcestershire sauce for a less sweet taste.

Cast Iron Dutch Oven Recipes

Dutch Oven Biscuits
2 c Flour
1/2 tsp Salt
3 tsp Baking powder
4 tbsp Solid shortening
1 c Milk

Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased cast iron Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

Black Bean and Chicken Chili
6 Boneless Skinless Chicken Breast Halves -- cut into 1" pieces
2 md Red Peppers -- chopped
1-1/2 md Onions -- chopped
4 Garlic Cloves -- minced
3 tb Olive Oil
1/4 c Chili Powder
2 ts Ground Cumin
1 ts Ground Coriander
1 cn Black Beans Rinsed And Drained -- (15 to 19 oz.)
28 oz Can Italian Plum Tomatoes cut up
1 c Beer
10-1/2 oz Pkg Medium-Sharp Cold Pack Cheese

Saute chicken, red peppers, onions, and garlic in oil in a cast iron Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated.

Beer Cheese Soup
6 c Milk
2 cn (12-oz) beer; divided
40 oz Process cheese spread
1 cn (10-oz) chicken broth
1 ts Worcestershire sauce
3 ds Hot sauce; or to taste
1/4 c Plus 2 tablespoons cornstarch
Garlic/onion croutons; for garnish

Combine milk and 2 1/2 beer in large (min. 5-qt.) cast iron Dutch oven. Cook over low heat until thoroughly heated, stirring constantly. Add cheese spread, broth, Worcestershire sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring constantly. In small bowl, combine cornstarch and remaining beer. Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil). Yield: 4 quarts.

Hearty Beef Barley Soup
1 lb Lean stew meat; cut in 1" cubes
1/2 c Onion; chopped
2 Cloves garlic; minced
1 lg Can beef broth; (49 1/2 oz)
1 cn Diced tomatoes w/ Italian herbs; undrained (14 oz)
3/4 c Quick barley; pearled
1/2 c Celery; sliced
1/2 c Carrots; sliced
2 Beef bouillon cubes
1/2 ts Dried basil; crushed
1 Bay leaf
1 pk Frozen mixed vegetables for soup; (16 oz)

In cast iron Dutch oven or soup pot, brown meat. Add onions and garlic, cooking until onions are tender. Drain if necessary. Stir in remaining ingredient except frozen vegetables. Cover; bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally. Add frozen vegetables, cook about 10 minutes or until vegetables are tender. About 8- 1 cup servings.

Cast Iron Fajita Pan Recipe

Steak Fajitas
Ingredients Meat:
1 lb. skirt steak trimmed or flank steak
Ingredients Marinade:
Juice of 1 lime
2 T. oil
2 garlic cloves
1/2 t. ground cumin
1/2 jalapeno, seeded
1/4 C. chopped cilantro

Blend marinade ingredients in a food processor or blender. Marinade meat for 30 minutes. Grill or on a cast iron fajita pan the steak over high heat for 3 minutes per side or desired doneness. Let sit 5 minutes. Slice meat across the grain into thin pieces. Serve immediately with cheese, tomatoes, grilled onion, grilled green pepper, guacamole and warm tortillas. Serves 4.

Cast Iron Griddle Recipes

Basic French Toast
4 eggs
4 tablespoons milk
Several drops pure vanilla extract
1/4 teaspoon ground cinnamon
4 slices bread, with crusts*
Butter for cooking
Powdered (confectioners) sugar
Maple syrup, honey, and/or jam (for topping)

In 13- x 9-inch baking pan or dish, combine the eggs, milk, vanilla extract, and cinnamon; beat with a fork until well mixed. Layer the bread slices into the egg mixture and let soak about 5 minutes or until most of egg mixture is absorbed, turning once. On cast iron griddle with an generous amount of hot melted butter, place prepared bread in a single layer and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with bread and cook until the second side is golden, about 1 to 1 1/2 minutes. Place on individual serving plates, and sprinkle each slice of French Toast with powdered sugar. Serve hot with either maple syrup, honey, sugar, and/or jam. Makes 4 slices French Toast.

Potato Griddle Scones
2 c Flour
1/2 ts Salt
4 ts Baking powder
2 tb Shortening
1 Egg, beaten
1 c Milk; about
3/4 c Cold mashed potatoes

Sift flour, salt and baking powder together. Rub in the shortening lightly, add the potatoes and mix to a soft dough with the egg and milk. Roll out about 3/4" thick, cut into 3 cornered cakes and cook on hot, well greased cast iron griddle.

Chocolate Griddle with Chocolate Sauce
Ingredients for Sauce:
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Ingredients for Griddle Cakes:
1/2 cup Dutch-process unsweetened cocoa powder
1-1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
3/4 cup well-shaken buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle

Instructions for Sauce:
Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature. Make
Instructions for Griddle Cakes:
Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter. Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot cast iron griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches. Serve cakes in stacks, topped with chocolate sauce.