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For Kids

Recipes

Dutch Oven Chicken Pot Pie

Ingredients:
  • Chicken
  • Any vegetables you would like
  • 2 cans cream of chicken
  • 1 can cream of celery
  • 2 cans of pop croissants or biscuits
  • 3 tablespoons olive oil or butter
  • 3 cloves of garlic
With a 12 inch Dutch Oven, put ten coals on the bottom, add butter or oil and all the vegetables and garlic.  We usually use carrots, onions, celery, corn and okra and we would love to add mushrooms but my Dad does not like them. Cook the vegetables and garlic in the Dutch Oven for 5 to 10 minutes or until tender.  Add the cream of chicken and cream of celery and 3 cans of water (use the can that the cream of chicken or cream of celery came in) and mix it with the vegetables.  Remove half of the bottom heat.  Next, add the croissant or biscuit dough on top in any way you like.  We used to use biscuits until my grandma accidentaly bought croissants instead and we found we liked it better.  Put the lid on and add 15 coals to the top and wait 10 to 12 minutes or until croissants or biscuits are golden.

 

Flour Tortillas

This recipe requires a 30 minute resting period

  • 2 cups flour

  • 1 tsp salt

  • 1 tsp baking powder

  • 1⁄4 cup  warm vegetable oil

  • 1⁄2 to 1⁄3 cup hot water (not so hot you can’t touch it)

Add all the dry ingredients and mix.  Then add all the wet ingredients and mix.  Make sure you do not burn yourself on the hot water.  I find it easier to mix it with your hands rather than a spatula.  Mix until you can form a ball and add more water if needed.  Cover and let rest for 30 minutes.  Make 12 evenly sized balls and roll them until they are thin.  Cook them on an ungreased pan until the bubbles on the bottom are brown.  Place in a towel to keep them warm and enjoy.

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