The Cast Iron Skillet Cookbook

Ye s t e r d a y a n d To d a y
Cast-Iron Cookbook I
Volume I:
Camp Dutch Oven
Kitchen Dutch Oven

Deep Fryer
Aebleskiver Pan
Iron Griddle
Table of Contents
Introduction.............................................................................................. i
How to Season and Care for Your Cast Iron Skillets and Pans.............. ii
A History of Cast Iron.............................................................................iv
Dutch Oven .............................................................................................v
Dutch Oven Tips......................................................................................v
Camp Dutch Oven.................................................................................. 1

Cakes................................................................................................. 1
Cobblers............................................................................................. 6
Casseroles........................................................................................ 11
Meats............................................................................................... 12
Vegetables........................................................................................ 14
Kitchen Dutch Oven............................................................................. 15

Breads.............................................................................................. 15
Casseroles........................................................................................ 17
Meats............................................................................................... 18
Vegetables........................................................................................ 20
Soups & Stews................................................................................ 22
Deep Fryer............................................................................................. 28
Aebleskiver Pan...................................................................................... 29
Iron Griddle........................................................................................... 31

Pancakes & Fritters......................................................................... 31
Introduction

Home-style cooking can be symbolized by no other cookware quite the way it
is by cast iron. This durable and timeless cookware has been handed down from
generation to generation. Cast iron cooking, a time-honored tradition, is again
growing in popularity as our culture embraces basic traditions from the past.
The selection of cookware has grown considerably with this popularity, cast iron
cookware ranges from skillets and Dutch ovens to woks and hibachi grills. Castiron is considered the original non-stick cookware and a superb heat conductor.
Its perfect for cooking with less fat or oils and readily adapts to a wide range of
ethnic cuisine.

This cookbook illustrates the versatility of cast iron in todays kitchens, provides
a brief history of cast iron, and provides information on the proper care and use
of cast iron cookware. The recipes complied in this cookbook are easy to make
using ingredients readily available in the grocery store. The great mix of traditional
and contemporary recipes encourages home cooks and discerning chefs alike to
expand their cast iron cooking and even try some West Virginia Grown products.
While there is a plethora of fried chicken and cornbread recipes out there, along
with those traditional favorites, you will find variety in this book.

When compared to other cookware, cast iron has its drawbacks. It can rust,
pit, stick to food and have reactivity. These problems can be eliminated with
proper seasoning, sometimes known as curing. Seasoning means coating the
entire pan, inside and out with oil, shortening, or lard and baking it to seal the fat
into the pan. This process allows the coating to fill cavities and pitted surfaces
permeating pores and developing a non-stick surface to prevent water from creating
rust and acidic food from creating reactivity. This protective layer of seasoning
breaks down over time and the process must be repeated. Some cast iron pans
are coated with enamel. This is an attempt to improve the deficiencies of cast
iron while maintaining exceptional heat conduction.

Seasoning and caring for your cast-iron cookware may seem like a timeconsuming task. However, cast iron cookware will last a lifetime with the proper
care. The time it takes to care for this cookware is well worth it when you consider
the value of the cast iron, the irreplaceable flavor it gives food and its durable
quality. To ensure success when cooking with cast iron, follow the tried and true
tips on cooking, proper seasoning, and care of cast iron in this cookbook.
How to Season and Care for Your

Cast Iron Skillets and Pans
By Harry Lynch Summersville, W.Va.

Proper care and seasoning of cast iron skillets and pans make cooking in
them a joy. Neglect, on the other hand, will cause disappointment and poorly
cooked food. Here are a few tips to keep those pans in top-notch shape:
1. If you have a new cast iron pan, wash with hot, soapy water to remove the
protective coating that has been applied at the factory. Rinse and dry thoroughly.
If the pan is old and shows some signs of rust, lightly sand rusted area and apply
Cola for 10-15 minutes. Then wash with mild soapy water, rinse, towel-dry and
place over low heat to remove excess water from the porous metal.

Clean the cast-iron with a mild detergent and stiff brush. Be sure to wash
both the inside and outside of the piece.
2. Lightly coat the entire pans surface inside and out with cooking oil, lard
or shortening. Do not use butter or margarine. Use a paper towel to spread the
oil.

Lard spoils faster than oil. While lard adds more favor, it requires that
the cookware be used weekly to keep the seasoning from going bad.
Oil, on the other hand, stays fresh longer but may become sticky and
collect dust.
Be sure to coat all exterior parts such as handles and lids.
Using too much oil or grease during seasoning causes a pool of excess
oil or grease to gum up.
If excess oil or gummed up grease is found after seasoning, scrape it
off and re-season the effected spot.
Heating pans upside down typically will prevent gumming.
3. Place pan upside down on oven rack and heat without pre-heating in a 400F
oven for 1-2 hours. Put aluminum foil in bottom of the oven to catch oil drippings.
Let pan cool in oven. Remove from oven and wipe clean. It is now ready to use.

Seasoning can generate smoke and odors. Season your cast iron
cookware on a nice day to allow you to open windows and doors for air
circulation or use an outdoor grill.
If using an oven with two racks, just line the lower rack with aluminum
foil to catch any excess oil or shortening.
Be sure that both racks are in the two bottom positions
Remove cast-iron from the oven only after it has cooled.
Cast-iron may come out slightly brown. At this time, it is ready for use.
Repeating the process will further season your cast-iron and make it
darker, thus improving its appearance.
ii
Seasoning at higher temperatures to the point where most oils will begin
to smoke can result in a darker seasoned piece in less time that wont
be sticky or gummy.
After coating warm cast iron with a thin layer of oil or grease, most
manufacturers suggest heating the pan for 1 hour. However, some
cooks suggest that seasoning cast iron requires 4 to 5 hours of baking
to achieve the right amount. Other cooks repeat the thin layer of oil or
grease and the 1 hour baking process several times before using the
cookware.
Some cooks believe seasoning should be repeated each time the cast
iron cookware is used.
4. A well-seasoned cast iron pan takes time and improves each time it is used.
However, high acid foods that contain tomatoes should be avoided until the pan
had been thoroughly seasoned through usage. Hot liquids will also break down
the seasoning until it has had a chance to completely fill the pores in the metal.
Cooking beans should also be avoided at first. Frying or baking is good choices
for first time usage. If you do cook acidic foods or beans, be prepared to re-season
your cookware in the oven.
5. Theres a rule of thumb that a seasoned cast iron pan should never be washed
with soapy water or placed in the dishwasher. Rather, clean it with hot water and
a plastic scrub brush. If you do have to wash with soap, you must re-season your
cookware in the oven.
6. Always dry cast iron cookware thoroughly after cleaning. Then spray lightly-the
word lightly is emphasized with vegetable oil. Wipe dry and store. Never store
cast iron pans with lids on them. Cast iron cookware needs the air to circulate.
Humid weather can create moisture and lead to rust in cast iron cookware sealed
with lids, therefore, lids should be stored separately. Place paper towels inside
cast iron cookware to absorb any moisture that may form.
7. Frequent use of cast iron cookware is recommended. If stored too long or if
a heavy coat of oil was applied before storage, expect the oil to become rancid
and to affect the taste of the food being cooked. It may be removed by heating
over low heat until a pool of oil forms in bottom of pan, and then wiped clean. If
this technique does not work, prepare to wash in soapy water and re-season.
iii
A History of Cast Iron

Cast iron is iron that is heated to a liquid state and then poured into a mold.
Sand and a small mix of clay, to hold the sand in shape, line a mold. After the
heated iron is poured into the mold, the shaped casting will have a rough surface
because of the rough texture of the sand used in the mold. The texture of the
surface will distinguish cast iron from forged metal. Cast iron is poured at a foundry,
not a blacksmith shop. Cast iron cannot be heated and re-shaped, or welded.

For hundreds of years, foundries have used the sand casting technique.
The techniques have changed very little over time. Minor changes in the casting
techniques enable us to determine the approximate date of most pieces. The
oldest pieces will have a circular sprue mark on the underside of the piece. The
sprue is the point where the molten iron is poured into the mold. This technique
was used until the mid-to late 1700s. Cast iron pieces will have at least one point
on where the iron entered the mold.

Cast iron pieces made from the mid-1700s to the late 1800s will have a long
thin line on the bottom of the piece called a gate mark, where the iron entered
the mold. Smooth bottom pieces were made from around 1875 to present time,
because the entrance for the iron was placed on the sides of the mold. These
pieces can have one or more places on the side that have been heavily grinded
to disguise where the iron entered the mold or to get rid of the excess metal from
the pour.

Refined casting techniques produced some extremely well-made cast
iron cookware pieces between 1875 and 1940. In efforts to refine the casting
techniques from 1875 to 1900, cast iron cookware manufacturers created thinner
pieces. Manufacturers soon learned this thinness did not maintain the durability
that made the cookware famous. In fact, a high number of those pieces cracked
or warped during use. Pieces produced during this time also had a slightly more
primitive appearance due to fewer finishing steps on the production line. Pieces
made between 1900 and 1940 were both thicker and more finished. The height
of quality in cast iron production was realized between 1920 and 1940. During
this time, cast iron pieces were produced with glass-like surfaces as a result of
a series of polishing steps in the manufacturing process. Manufacturers might
tumble small cast iron pieces in a large rotating drum containing small pieces
of metal which polished the pieces. Skillets and Dutch ovens would be turned
on lathes to create a smooth cooking surface. Lathe marks can be found on the
inside of pieces created during this time.

Griswold, Wapak, Favorite Ware, Wagner Ware, and Lodge are some of
the more recognized foundries for cast iron cookware. Cast iron cookware from
these manufacturers is some of the hottest items in the antiques and collectibles
market today.

In many West Virginia families the cast iron skillet is a treasured heirloom
passed down from generation to generation. Since cast iron cookware is now
considered collectors items they are rare to fine at garage or estate sales. Look
in your attic, basement, or garage and dig out your heirloom and enjoy what many
of us cravefood cooked in cast iron.
iv
Dutch Oven

A very common and popular cast iron piece; so much so that there is even
an International Dutch Oven Society, which holds an annual world championship
cook-off in Salt Lake City each year. The Dutch oven has been a kitchen staple
for more than two centuries. Dutch oven cooking in America dates to 1707. An
English man named Abraham Darby experimented with a Dutch casting process
and eventually began casting pots and shipping them to America and throughout
the world. Impressed by their durability and versatility, people began spreading
the word and they grew in popularity. Its considered the original slow cooker
and pressure cooker put together and can even work well as a deep fryer. Nothing will hold a good, even temperature better than it and can go from stovetop
to oven without missing a beat. When the piece is seasoned properly and the
recipe prepared correctly, food comes out more tender and tastier than if it was
prepared conventionally.

Dutch ovens are categorized as either kitchen or camp style. You can
use a kitchen style Dutch oven for outdoor cooking on a grill or over a campfire.
If cooking over a campfire, the bail handle is used to hang oven on a tripod. The
lid of a kitchen style Dutch oven can be used as a skillet.

A camp style Dutch oven is considered a portable stove and is recommended
for cooking on charcoal or in the embers of a campfire. Camp style Dutch ovens
have a smooth bottom with three short legs. The legs raise it above a heat source,
enable it to stay balanced during campfire and fireplace cooking, and allow for
stacking it on top of another camp style Dutch oven. The camp style Dutch oven
has a flat lid with a flange around the edge to keep charcoal on top. Hot coals
placed on top of the lid provide a more uniformed heat. The lid of a camp style
Dutch oven can be used upside down as a griddle.
Dutch Oven Tips

Temperature Testing Dutch Ovens: Place a spoonful of flour in a small

pie pan and place pan inside hot Dutch oven with a lid for 5 minutes.
Flour-still white less than 300 F; Flour-light brown approx. 350F;
Flour-dark brown approx. 450 F; Flour-black or burned too hot for
cooking.
When baking bread, rolls, or cake in a Camp Dutch oven, remove

bottom heat after 2/3 of cooking time. It will finish cooking from the top
heat. This will keep it from burning on the bottom.
For camp style Dutch oven cooking, each charcoal briquette provides
approximately 10-15 F of heat for about an hour period.
A rule of thumb to determine the amount of charcoal briquettes needed

for camp style Dutch oven cooking is as follows: Diameter of oven +
3 briquettes on top & Diameter of oven 3 briquettes on bottom. Of
course, one needs to allow for weather conditions during cooking.
To avoid hot spots on Camp Dutch ovens, rotate oven turn every 15
minutes and the lid turn in the opposite direction.
v
Camp Dutch Oven
Cakes
BLUEBERRY FANTASY CAKE
1 cup flaked coconut
teaspoon cream of tartar
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
1 cup butter
1 teaspoon vanilla extract
1 teaspoon butter flavor
2 cups sugar
5 egg yolks (reserve whites)
1 cup buttermilk
Filling:
1 12-ounce can blueberry pie
filling
Frosting:
2 cups cold whipping cream
1 cup powdered sugar
teaspoon vanilla extract

Sift together flour, baking soda and salt. In large mixing bowl, beat butter,
vanilla and butter flavor until soft. Gradually mix in 1 cups sugar until light.
Beat in egg yolks 1 at a time. Alternately mix in flour and buttermilk starting and
ending with flour. Stir in coconut. In separate bowl, beat egg whites and cream
of tartar until soft peaks form. Gradually mix in the remaining cup sugar and
continue beating until stiff but not dry. Gently fold egg whites into batter one half
at a time.

Grease the bottom and sides of a 12 Dutch oven. Pour batter into Dutch
oven and spread evenly to sides. Bake using 8-10 coals on bottom and 14-16
coals on top until lightly golden and top springs back when touched, about 60
minutes. For best results rotate oven and lid 90 degrees in opposite directions
every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert
cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate
halves.

Frosting: In chilled bowl, whip the cream. Mix in powdered sugar and vanilla.
Chill for 5 minutes.

Set 1 cake layer on a plate cut side up. Spread on blueberry pie filling. Top with
second cake layer, cut side down. Frost top and sides with whip cream frosting.
Garnish with fresh blueberries and white chocolate curls. Serves: 12-15.
Carrot Pineapple Cake

1 teaspoon cinnamon
1 teaspoon salt
cup flaked coconut
1 cup chopped nuts
Frosting:
1 8-ounce package cream

cheese; softened
cup butter; room temperature
3 cups powdered sugar
1 teaspoon vanilla
cup crushed pineapple; well
drained
Cake:
1 cups vegetable oil
2 cups sugar
3 eggs
2 cups grated carrots
1 cup crushed pineapple
1 tablespoon grated orange peel
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder

In large bowl, mix together oil, sugar, eggs, carrots, pineapple, orange peel
and vanilla. In separate bowl, sift together flour, baking soda, baking powder,
cinnamon and salt. Stir flour mixture into wet ingredients then stir in coconut and
nuts.

Grease and flour the bottom and sides of a 12 Dutch oven. Pour batter into
Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16
coals top for 45-60 minutes or until toothpick inserted into center of cake comes
out clean. For best results rotate oven and lid 90 degrees in opposite directions
every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert
cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate
halves.

Frosting: Cream together all ingredients. Transfer a of the frosting to another
bowl and stir in pineapple.

Set 1 cake layer on a plate cut side up. Spread the pineapple frosting across
top of cake half. Top with second cake layer, cut side down. Frost top and sides
with remaining frosting. Serves: 12-15.
Easy Peachy Cake

1 yellow cake mix
3 eggs
a cup vegetable oil
1 30-ounce can sliced peaches,

drained (reserve syrup)

In large mixing bowl, mix together cake mix, eggs, vegetable oil and drained
syrup from peaches until smooth (about 2 minutes). Pour batter into buttered
12 Dutch oven. Arrange peach slices over top of batter. Cover oven and bake
using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes or until top
center of cake springs back when touched. Serve topped with whipped cream.
Serves: 8-10.
2
BANANA PINEAPPLE CAKE

2 teaspoons vanilla
1 cups chopped walnuts or
pecans
Cake:
2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 cup crushed pineapple,
undrained
3 eggs, beaten
1 cups vegetable oil
2 cups ripe bananas, mashed
Frosting:
4 tablespoons butter, room
temperature
3 cups powdered sugar, sifted
3 tablespoons pineapple juice
a cup crushed pineapple,

drained

In large bowl, sift together flour, sugar, soda, salt and cinnamon. Add remaining
ingredients and mix together until just thoroughly combined. Turn batter out into
a greased and floured 10 Dutch oven and spread evenly. Place lid on oven and
bake using 6-8 briquettes bottom and 12-14 briquettes top for 60-75 minutes or
until a toothpick inserted into the center of the cake comes out clean.

Remove all heat from Dutch oven and let cake rest uncovered for 20 minutes.
Run a rubber spatula around the edge of the oven to loosen the cake. Lay a piece
of parchment paper across the top of the oven then put the lid on and carefully
invert the oven so that the cake drops onto the lid. Lift the oven off the lid then
slide the cake off the lid onto a cooling rack and remove the parchment paper.
Allow the cake to cool to room temperature.

Frosting: In medium bowl, cream butter until light. Add powdered sugar and
pineapple juice and mix together until smooth. Stir in pineapple. Spread icing on
top and sides of cake. Serves: 10-12.
Fruit Dump Cake

1 cups applesauce
1 cup brown sugar
1 can fruit cocktail, in syrup
1 yellow cake mix

1 tablespoon margarine

Grease Dutch oven generously with margarine. Combine applesauce, brown
sugar and fruit cocktail. Pour in bottom of oven. Spread dry cake mix over top
of wet ingredients. Dot top with pats of margarine. Bake until hot and bubbly
around the edges and crisp in the center. Use 9 briquettes under the oven and
12 briquettes on the lid. May be stacked.
STRAWBERRY PECAN CAKE

Frosting:
cheese, room temperature
4 tablespoons butter, room
temperature
1 teaspoon vanilla
cup strawberries, mashed
3 cups powdered sugar
cup pecans, chopped
Cake:
1 white cake mix
1 3-ounce box strawberry Jell-O
1 cup vegetable oil
4 large eggs, beaten
cup milk
1 cup strawberries, mashed
1 cup chopped pecans

In large bowl, stir together cake mix and Jell-O. Mix in oil, eggs, and milk until
well mixed. Stir in coconut, strawberries and pecans.

Spray a 10 Dutch oven with cooking spray then pour in cake batter and
spread evenly. Cover oven and bake using 6-8 briquettes bottom and 12-14
briquettes top for 45-50 minutes or until top center of cake springs back when
lightly touched. Remove heat from oven and let cake rest in oven with the lid
cracked for 10 minutes.

Run a rubber spatula around the edge of the oven to loosen the cake. Lay
a piece of parchment paper across the top of the oven then put the lid on and
carefully invert the oven so that the cake drops onto the lid. Lift the oven off the
lid then slide the cake off the lid onto a cooling rack and remove the parchment
paper. Allow the cake to cool to room temperature.

Frosting: In large bowl cream together the cream cheese and butter. Mix in
vanilla and powdered sugar until a firm spreadable consistency is achieved. Chill
the frosting if it seems a bit soft. Stir in strawberries and pecans.

Slice cooled cake in half horizontally and remove top half. Frost the cut side
of bottom cake half then replace top half of cake cut side down. Frost top and
sides of cake generously with frosting. Serves: 10-12.
A HOME REMEDY
Diaper Rash/Prickly Heat Burn flour until black
(stirring gently) in a cast iron skillet. When cooled, spread the
black powder on affected area. Repeat as needed.
Submitted by Karen Hoth, Huntington, W.Va.
WV Company: Scent From Heaven
PINA COLADA CAKE

8 egg whites; room temperature
Cake:
1 3.4-ounce box vanilla instant
pudding
1 tablespoon baking powder
2 tablespoons baking soda
1 teaspoon salt
1 cup plus 2 tablespoons butter,

softened
1 tablespoons grated orange zest
2b cups sugar
8 egg yolks; room temperature
1 cup pineapple juice
1 cup water
cup spiced dark rum
Frosting:
cheese, softened
cup butter, softened
teaspoon coconut extract
2 16-ounce boxes powdered
sugar
2 tablespoon spiced dark rum
cup crushed pineapple; well
drained
12 ounces toasted flaked coconut

Sift together flour, pudding, baking powder, baking soda and salt. In a large
mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups
sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice, water, and
rum in a measuring cup. Alternately mix in flour and pineapple juice mixtures starting
and ending with flour. DO NOT over beat the batter. Stir in coconut. In separate
bowl, beat egg whites and cream of tartar until soft peaks form. Gradually mix in
the remaining b cup sugar and continue beating until stiff but not dry. Gently fold
egg whites into batter one half at a time.

Grease the bottom and sides of a 12" Dutch oven. Pour batter into Dutch
oven and spread evenly to sides. Bake using 10-12 coals bottom and 14-16 coals
top until lightly golden and top springs back when touched, about 90 minutes. For
best results rotate oven and lid 90 degrees in opposite directions every 15 minutes
while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a rack and
finish cooling. Cut cake in half horizontally. Separate halves. Place in icebox until
chilled.

Frosting: In a large bowl cream together cream cheese, butter, vanilla, and
coconut extract. Slowly mix in powdered sugar and rum. Transfer 1 cup frosting to
another bowl and stir in pineapple.

Set 1 cake layer on a plate. Spread with pineapple frosting. Top with second
cake layer, smooth side up. Frost top and sides of cake with remaining frosting.
Press toasted coconut into frosting on top and sides of cake. Return to icebox and
chill for 1 hour. Garnish with whipped cream and sliced strawberries. Serves: 18.
Cobblers
BLACKBERRY COBBLER
2 sticks butter
2 cups flour
2 cups sugar
1 tablespoon baking
powder
1 teaspoon salt
1 cup milk
1 egg
4 cups fresh blackberries
or 2 bags frozen (thawed)
cup sugar
1 teaspoons fresh grated
lemon zest
1 teaspoon cinnamon

Melt butter in a 12 Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blackberries and drain. In a large bowl combine blackberries,
sugar and lemon zest; stir to coat blackberries. Let rest.

In a separate bowl, combine flour, sugar, baking powder, salt, milk, and egg;
mix until smooth. Pour batter over melted butter do not stir. Carefully spoon
blackberries over top of the batter do not stir. Sprinkle cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for
35-45 minutes rotating the oven and lid 1/4 turn in opposite directions every 10
minutes until crust is golden brown. Serve topped with whipped cream or serve
with vanilla ice cream. Serves: 10.
BLUEBERRY COBBLER
2 sticks butter
2 cups flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 cups milk
1 egg
4 cups fresh blueberries or

24 oz. frozen (thawed)
cup sugar
1 teaspoon fresh grated lemon zest
1 teaspoon lemon juice
2 teaspoons cinnamon
cup water

Melt butter in 12 Dutch oven using 10-12 briquettes bottom heat.

Wash fresh blueberries and drain. In a large bowl combine blueberries,
sugar, lemon zest, lemon juice, 1 teaspoon of the cinnamon and water; stir to
coat blueberries. Let rest.

In separate bowl, combine flour, sugar, baking powder, salt, milk and egg; mix
until smooth. Pour batter over melted butter do not stir. Carefully spoon blueberries
over top of the batter do not stir. Sprinkle remaining cinnamon over top.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top
for 35-45 minutes rotating oven and lid turn in opposite directions every 10
minutes until crust is golden brown. Serve topped with whipped cream or serve
with vanilla ice cream. Serves: 10.
6
PEACH-ORANGE DUMP COBBLER

2 30-ounce cans sliced peaches,
drained
1 8-ounce cans mandarin
oranges; drained
1 teaspoons cinnamon
cup brown sugar

1 yellow cake mix, dry
1 12-ounce can orange soda
4 tablespoons butter, cut into
pieces
Vanilla ice cream

Line 12 Dutch oven with heavy-duty foil. Add peaches, oranges and cinnamon.
Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center
of fruit. Make a well in the center of the cake mix. Pour orange soda into well then
stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter.

Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16
briquettes top for 45-60 minutes. Serve warm with vanilla ice cream. Serves:
8-10.
FRUIT COBBLER DELUXE

1 teaspoon almond extract
1 teaspoon cinnamon
1 box white cake mix
1 12-ounce can sweetened
condensed milk
a cup toasted sliced almonds
1 30-ounce can sliced

peaches; drained
apricots; drained
1 20-ounce can crushed

pineapple

Line a 12 Dutch oven with heavy duty foil. To lined Dutch oven add fruit,
almond extract, cinnamon, and cup of the dry cake mix; stir to mix.

In separate bowl, mix together the remaining cake mix and the sweetened
condensed milk to form a batter. Pour batter over the top of the fruit and sprinkle
with toasted almonds.

Cover and bake for 45-60 minutes using 8-10 briquettes bottom and 14-16
briquettes top until topping is golden brown. Serve topped with whipped cream
or serve with vanilla ice cream. Serves: 8-10.
CHERRY COBBLER
Linda Winkel Charleston, W.Va.
2 15-ounce cans of cherry pie

filling
1 box of chocolate cake mix
1 12-ounce can of 7 UP or

Sprite
25 pieces charcoal

Pour cherry pie filling in bottom of 12 Dutch oven. Pour dry cake mix over
filling (do not mix). Pour soda over cake mix but do not stir. Put lid on Dutch oven
and then place 7-8 pieces of charcoal on bottom and 17-18 on top of lid. Cooking
time is about 30 minutes.
7
FRUIT COBBLER DELIGHT

1 30-ounce can fruit
cocktail
peaches

pineapple
cup instant tapioca

teaspoon ground cinnamon
teaspoon ground nutmeg
1 yellow or lemon cake mix
1 cup brown sugar
pound butter, cut into pieces

Into a 12 Dutch oven add canned fruit (juice included), tapioca, cinnamon,
and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown
sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven.
Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom
heat. Cobbler is done when top is brown and cake has absorbed fruit juices.

Variation: Combine 1 cup of crushed pecan halves with the brown sugar for
a crunchier topping. Serves: 8-10.
EASY FRUIT COBBLER

2
2
2
1
sticks butter
cups flour
cups sugar
tablespoon baking powder
1 teaspoon salt
1 cups milk
1 egg
2 20-ounce cans pie filling

Melt butter in 12 Dutch oven using 10-12 briquettes bottom heat.

In separate bowl, combine flour, sugar, baking powder, salt, milk and egg;
mix until smooth. Pour batter over melted butter do not stir. Spoon pie filling by
tablespoons over batter do not stir.

Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for
35-45 minutes rotating oven and lid turn in opposite directions every 10 minutes
until crust is golden brown. Serve topped with whipped cream or with vanilla ice
cream. Serves: 12.
DUMP CAKE/PEACH COBBLER

1-2 12-ounce cans of sliced

peaches
1 box of yellow cake mix
1 12-ounce can 7-UP or

Sprite
1 tablespoon ground
cinnamon
25 pieces of charcoal

Drain most of the juice from the peaches. Dump the peaches into the bottom
of 12 Dutch oven. Sprinkle cinnamon over peaches. Pour dry cake mix over
peaches. Pour can of soda over cake mix but do not stir. Put lid on Dutch oven
and place 7-8 pieces of charcoal on bottom and 17-18 on top of lid. Cooking time
is about 30 minutes.
8
APPLE COBBLER DELUXE

Topping:
2 cups flour
2 cups sugar
teaspoon salt
2 eggs, well beaten
1 cup evaporated milk
cup butter, melted
Filling:
8 cups Granny Smith
apples, thinly sliced
1 cup dried currants or raisins
1 cup sugar
1 teaspoon cinnamon
1 cups pecans, coarsely
chopped, divided

Filling: Place apples in a buttered 12 Dutch oven. Sprinkle raisins over apples.
In separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix.
Sprinkle over apples.

Topping: In a large bowl sift together the flour, sugar, baking powder and salt.
In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid
ingredients to dry all at once and mix until smooth. Pour batter over apples then
sprinkle with remaining pecans.

Cover and bake for 45-60 minutes using 8-10 briquettes bottom and 14-16 briquettes
top until topping is golden brown. Serve with vanilla ice cream. Serves: 12-14.
CHERRY CRISP COBBLER

2 30-ounce cans cherry pie
filling
2 cups sugar
2 cups flour
1 cup oatmeal
cup chopped pecans
1 cup butter; melted
1 teaspoon vanilla

Line a 12 Dutch oven with heavy duty foil. Pour cherry pie filling into oven
and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans;
stir to mix. Add vanilla to melted butter and stir to mix. Using a fork, mix in butter
until pea size crumbs form. Spread topping evenly over cherries.
Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes
top for 30 minutes. Serve topped with whipped cream. Serves: 12-14
BANANA CRUMBLE
10 ripe bananas; peeled
1 cups orange juice
2 tablespoons vanilla
1 cup flour
1 cup instant oats
1
1
1
1
cups brown sugar

teaspoon nutmeg
teaspoon salt
sticks butter; cut into pieces

Slice bananas into pieces; place in a lightly buttered 12 Dutch oven.
Combine orange juice and vanilla; pour over bananas.

In separate bowl, combine flour, oats, brown sugar, nutmeg and salt; stir to
mix. Cut in the butter until mixture is about the size of small peas. Spoon crumble
mixture over fruit.

Cover and bake for 20-30 minutes using 10-12 briquettes bottom and 16-18
briquettes top until crumble is golden brown. Serve with vanilla ice cream. Serves:
8-10
9
DUTCH APPLE CRISP

Filling:
10 cups Granny Smith apple slices
2 tablespoons lemon juice
cup sugar
cup brown sugar
a cup flour
2 teaspoons ground cinnamon
teaspoon grated nutmeg
teaspoon ground cloves
teaspoon salt
Topping:
2 cups brown sugar
2 cups flour
1 cup oatmeal
cup chopped walnuts
(optional)
1 cup butter; melted

Filling: In 12 Dutch oven add apples and lemon juice; stir to coat apples.
In separate dish, combine remaining filling ingredients and stir to mix. Pour dry
ingredients over apples and stir until apples are well coated.

Topping: In eparate bowl, combine brown sugar, flour, oatmeal and walnuts;
stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.

Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes
top for 60 minutes. Serve topped with whipped cream. Serves: 12-14.
CARAMEL APPLE CRISP

Filling:
teaspoon salt
1 12-ounce jar caramel sauce
8-10 large Granny Smith apples;

peeled, cored and sliced
2 tablespoons lemon juice
b cup sugar
a cup flour
2 tablespoons ground

cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
Topping:
2
2
1

1
cups brown sugar

cups flour
cup instant oatmeal
cup chopped walnuts
cup butter; melted

In buttered 12 Dutch oven add apples and lemon juice; stir to coat apples.
In separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to
mix. Pour dry ingredients over apples and stir until apples are well coated. Spread
out apples and pour caramel sauce over the top.

In medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to
mix. Using a fork, mix in melted butter to form coarse crumbs. Spread topping
evenly over apples.

Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes. Serves: 16.
10
Casseroles
BREAKFAST SAUSAGE SOUFFLE
12-15

6

1

18
slices bread; cubed

tablespoons butter; melted
pound cheddar cheese,
shredded
eggs

1

1
cup milk
teaspoon dry mustard
Salt and pepper to taste
pound cooked sausage

Add bread cubes to a well greased 12 Dutch oven. Drizzle butter over bread;
sprinkle cheese over the top. Whisk together eggs, milk and mustard. Season
with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over
the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top
for 30-45 minutes until eggs are set. Serves: 8-10.
CAMPING BREAKFAST CASSEROLE

2 cups bacon or sausage,

cooked and crumbled
1 loaf stale bread, torn into pieces
2 cans cream of mushroom soup
2-3 cups shredded cheese

1-2 cups milk
1 dozen eggs

Mix all ingredients in a large bowl and pour into a well buttered Dutch oven.
Cook until eggs are set and cheese is melted. Use 9 briquettes under the oven
and 12 briquettes on the lid. May be stacked.
DUTCH OVEN YARD BIRD PIE

Lee Reger Shinnston, W.Va.
1 10.5-ounce can fat-free cream of

chicken soup
1 9-ounce package frozen mixed

vegetables, thawed
1 cup cubed, cooked chicken *

cup milk
1 egg or cup egg beaters
1 cup reduced fat baking mix

Preheat the lightly greased Dutch oven with briquettes. Mix soup, veggies
and cooked meat and dump into the oven. Mix milk, egg and baking mix. Spread
over meat mixture. Bake 30 minutes or until golden. Thirteen coals on lid and 7
underneath.
*Leftover cooked pork or squirrel or rabbit works well. Canned chicken works, too.
11
ZUCCHINI CHEESE BAKE

3
1
2
1
3
3
1 large green bell pepper;

chopped
Dried Italian seasoning to taste
12 ounces Mozzarella cheese,
shredded
tablespoons unsalted butter

tablespoon olive oil
large zucchini, chopped
large white onion, chopped
cloves garlic, minced
Roma tomatoes, chopped

Heat 12 Dutch oven using 16-18 briquettes bottom until hot. To hot oven add
butter and olive oil. When butter is melted, add zucchini, onion and garlic; season
with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in
tomatoes and bell pepper. Season with Italian seasoning and additional salt and
pepper to taste. Top vegetables with cheese then cover oven and bake using
8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables
are tender and cheese is bubbly. Serves: 4-6.
Meats
RIBS
2 pounds ribs
2 18-ounce bottles of
BBQ sauce
2 large onions
30 pieces of charcoal

Dutch oven (12-inch)

Place ribs in the bottom of the Dutch oven. Cut onions into quarters and
place on top of ribs. Pour BBQ sauce over onions and ribs. Place lid on Dutch
oven then place 15-18 charcoals on top and 12-15 on bottom. Cooking time is
about 60 to 90 minutes.
BBQ CHICKEN
3 pounds chicken

pieces
1 18-ounce bottle

BBQ sauce

Combine both ingredients in a well greased Dutch oven. Cook until juices
run clear when chicken is pierced with a fork. Use 9 briquettes under the oven
and 12 briquettes on the lid. May be stacked.
12
TURKEY NACHO SUPPER

1 pound turkey, leftover,

chopped
1 3-ounce package taco
seasoning mix
1 16-ounce can refried

beans
1 large chopped onion
1

1
1
1

cups shredded Cheddar

cheese
cup jalapeno peppers or
Chile peppers, sliced
8-ounce bag nacho chips
12-ounce jar salsa
12-ounce container sour
cream

Mix turkey with seasoning mix. Layer turkey, refried beans, chopped onion and
shredded cheese in a 12 Dutch oven. Bake 15-20 minutes at 350F (15 coals on
top and 9 coals underneath). Serve with nacho chips, salsa and sour cream.
BEEF AND GRAVY

12 Deep Dutch oven
24 briquettes, 14 up and 10 down
6 potatoes, peeled and sliced
lengthwise, ranch style
3 pounds steak, (your choice of
cut) 1 thick (cut into 6 oz.
chunks)
large onion, sliced
pounds mushrooms, halved
1 10.5-ounce can of cream of

mushroom soup
6 ounces water (or beer)
3-4 garlic cloves, finely sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground savory
1 teaspoon pepper

Put the potatoes in the bottom of the oven. Put the onions and mushrooms
on top of the potatoes. Put the steak chunks on top of them. In a bowl, mix the
soup, water and the rest of the ingredients together and pour over the steak.
Place over 14 briquettes and put 10 briquettes on top of lid. Cook for at least an
hour, dont lift the lid, dont even peek at it ... its doing just fine. Replenish the
coals if you wish to cook it longer. The longer you cook it the better it gets.
13
Vegetables
DUTCH OVEN POTATOES
15 medium potatoes; peeled
and sliced
1 pound bacon, thick sliced
2 medium yellow onions;
sliced
5 cloves garlic; minced
1 cups fresh mushrooms;
sliced
1 10-ounce can cream of

chicken soup
1 10-ounce can cheddar
cheese soup
1 cup sour cream
2 tablespoons Worcestershire

sauce
1 tablespoon soy sauce

Heat 12 deep Dutch oven using 18-20 briquettes bottom until oven is hot.
Cut bacon into 1 slices and place in oven and fry until brown. Add onions, garlic,
and mushrooms. Stir, then cover and cook until onions are translucent. Add
potatoes. In large bowl, combine remaining ingredients and mix well. Pour soup
mixture over potatoes and stir until all potatoes are coated. Cover and cook 60
minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot
gently every 15 minutes. Serves: 12.
SPLIT PEA SOUP WITH HAM

10 Camp Dutch Oven
10-12 charcoal briquettes (bottom only)
1 pound green split peas

2 quarts water
2 pounds meaty ham bones
2 onions, sliced
1 turnip, grated
cup celery leaves, chopped
1 teaspoon salt
teaspoon pepper
teaspoon marjoram
2 stalks celery, diced
3 carrots, diced

Pour peas and water into Dutch oven. Place Dutch oven over briquettes
and bring to a slow simmer. Cook for 5 minutes and remove from heat. Soak 1
hour. Add all other ingredients, with the exception of the diced celery and carrots,
and bring to a boil. Simmer over slow heat for 1-2 hours. Replace charcoal
briquettes as needed. Stir often to prevent scorching. Remove bone from soup.
Cut off meat and dice. Discard bone and fat. Return meat to Dutch oven. Add the
diced celery and carrots. Cook slowly for 45-50 more minutes. Leave lid slightly
cracked to allow moisture to escape and soup to thicken. Serves 6-7.
14
BACON BAKED BEANS

1 30-ounce can pork

and beans
1 onion, chopped
1 cup ketchup
cup brown sugar

1 tablespoon prepared mustard
pounds bacon, cut into small
pieces

Combine all ingredients in a 12 Dutch oven. Bake with 8 coals under and
12 on lid for about 2 hours, stirring occasionally. Remove lid for last 30 minutes
to let moisture escape. Serves 10-20.
Kitchen Dutch Oven
Breads
CAMPING BISCUITS
Celestine Ervin Charleston, W.Va.
4 cups flour, self-rising

1 cups buttermilk
Dash of salt
cup shortening
Combine dry ingredients. Work in shortening and add buttermilk. Knead and
pinch off desired amounts and place in a greased Dutch oven. Bake 15-20
minutes on hot coals. (Can bake in conventional oven at 350F).
CHILI BREAD
1 48-ounce bag of frozen dinner
rolls (ones in a ball)
1 stick butter, melted

2 tablespoons chili powder
(to taste)

Mix melted butter and chili powder together. Thaw rolls and cut in half. Dip
in butter mixture and drop in the Bundt pan until about half full. Let the rolls rise.
Place Bundt pan inside a Dutch oven and bake at temperature of dinner roll
instruction. When bread is done remove Bundt pan and let set for a few minutes.
Turn upside down on a plate and pull apart as you want.

Variation: Use brown sugar and cinnamon instead of chili powder.
15
CORN PONE
Thelma Neal Gauley Bridge, W.Va.

This recipe is probably 200 years old. I have been making it for over 45 years.
Some people call it Sweeten Pone. Whatever you call it, it is GOOD!
4
4
1
1
1
1
cups white corn meal (plain)

cups boiling water
cup sugar
tablespoon salt
cup plain flour
cup buttermilk
1
2
1

2

egg (slightly beaten)

teaspoons baking powder
teaspoon baking soda (dissolved
in 2 tablespoons water)
tablespoons melted butter
or oleo

Night before baking: In large mixing bowl, combine top four ingredients
listed above (corn meal, boiling water, sugar and salt); mix well. Cover and let
set overnight at room temperature.

Next morning: Add flour, buttermilk, slightly beaten egg, baking powder,
baking soda and melted butter or oleo to mixture; mix well. Pour into greased
heavy Dutch oven (use one with lid). Bake in a pre-heated 450F oven uncovered
for 15 minutes. (Put lid in oven at the same time as the pone so the lid will be hot
and not slow the baking). Reduce heat to 350 F. Cover with lid and continue
baking for 45 minutes. When pone is taken from the oven, let it stand for about
1 hour with lid on before cutting.

After pone is removed from oven, water will form on underside of lid. Lift the
lid very carefully and drain the water off. Dry with paper towel and replace lid.
Do this 2 or 3 times while pose is setting. If you cut pone as soon as it is baked,
it will fall apart. Refrigerate any leftovers.
To determine the correct temperature for you cast-iron,

drop water onto the cast iron cookwares preheated
surface. Water should sizzle and roll or hop around the
pan. If water disappears as soon as it hits the surface, the
cookware is too hot and will likely burn food.
If the cookware is not quite hot enough, the water
will rest and/or develop small bubbles.
If your cast iron cookware smells bad, try boiling

water in it at a full roar for 15 minutes. If that
doesnt work, you may need to strip the old
seasoning and re-season.
16
CHILI CHEESE CASSEROLE WITH A CORNBREAD CRUST

Harry Lynch Summersville, W.Va.
cup chopped yellow onions

8 ounces tomato sauce
1 cup water
1 15.5-ounce can red kidney
beans, drained
1 cup cheddar cheese, shredded
1 7-ounce package cornbread mix
(prepared according to
package directions)
1 pound ground chuck

1 teaspoon ground cumin
1 teaspoon paprika
teaspoon granulated
garlic powder
teaspoon red pepper
cup chopped green bell
pepper

Brown the ground chuck in a well seasoned 12 cast iron Dutch oven. Drain
well. Lightly grease the bottom and sides of the Dutch oven. Return meat mixture
to pot. Add the chili powder, paprika, garlic powder and red pepper. Stir well to
mix. Add the chopped bell pepper, onion, tomato sauce and water. Simmer over
medium heat for 10 minutes. Add the kidney beans. Stir to blend all ingredients.
Top with one cup of the shredded cheddar cheese. Pour the prepared cornbread
batter evenly over the top. Place uncovered in a pre-heated 425F oven for
approximately 15 minutes or until the cornbread topping is golden brown and a
toothpick inserted in the topping comes out dry. Makes 4 servings.
Casseroles
HASH BROWN CASSEROLE
2 30-ounce bags hash browns,
country-style, frozen
4 cups Colby cheese, shredded
1 cup onion, minced
2 cups milk
1 cup beef stock or broth

4 tablespoons butter, melted
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black

pepper

Preheat a 12 Dutch oven to 425F. Combine frozen hash browns, cheese,
and onion in large bowl. Mix until well blended the milk, beef stock, half the melted
butter, garlic powder, salt, and black pepper in a separate bowl. Pour over the
hash browns and mix well. Melt the remaining butter in the Dutch oven. Spoon in
the hash brown mixture. Cook, stirring occasionally until hot and all the cheese
has melted. Bake for 45-60 minutes or until surface is brown.
17
TEXAS RANCH BEANS

Ric Menefee Houston, TX
1 tablespoon olive oil

1 medium onion
2 large jalapeo peppers
1 sweet banana pepper
pounds venison link
sausage
3 15-ounce cans kidney

beans
2 15-ounce cans pinto beans
1 15-ounce can navy beans
Optional flavor choices:

A) Sweet: cup brown sugar & 1
tablespoon yellow mustard
B) Smokey: 2 tablespoons liquid
smoke & 2 tablespoons
Worcestershire sauce
C) Spicy: One15-ounce can Rotel
Brand Hot Chili Fixins
In well-seasoned Dutch oven, saut in olive oil; chopped onions, sliced jalapeno
peppers, banana peppers cut into strips, and cubed link sausage. Stir frequently
until onions are clear.
Reduce to low heat and add all 3 kinds of beans. Cover and stir at least once
each 30 minutes.
After 1 hour add the ingredients from one of the optional flavor choices. Cover
and continue to cook on low heat additional 1-2 hours, stirring approximately
every 30 minutes.
Salt and pepper to individual taste when served. Additional seasoning will
vary based on flavor option.
Meats
MEATLOAF
Mary Thompson Charleston, W.Va.
2 pounds ground chuck

1 pound hot sausage
2 eggs
3 slices whole wheat bread
soaked in milk
1 8-ounce can tomato sauce
1 1-ounce package McCormick
meatloaf seasoning
1 teaspoon liquid smoke

Topping:
cup ketchup
2 tablespoons brown sugar
1 tablespoon honey or
molasses

Combine loaf ingredients, mix and form loaf. Place in a cast iron skillet or
a 8-quart Dutch oven. Bake uncovered meatloaf for 1 hour at 350F. Combine
topping ingredients in small mixing bowl. Add topping to loaf and bake another 15
minutes.
18
SWISS STEAK
2 pounds boneless venison
sirloin steak, 1 thick,
4 ounce cuts
2 tablespoons dry onion
soup mix
teaspoon freshly
ground pepper
- teaspoon crushed red
pepper flakes
1 green pepper, sliced into

rings and seeded
1 cup sliced fresh mushrooms
1 14-ounce can diced tomatoes,

drained (reserve liquid)
1 tablespoon steak sauce
1 tablespoon cornstarch

Heat oven to 350F. Line Dutch oven with heavy duty foil. Arrange
meat in single layer in dish. Sprinkle meat evenly with soup mix, ground
pepper and pepper flakes. Top evenly with green pepper and mushrooms.

Spoon on tomatoes over meat. In small bowl, combine reserved tomato liquid
and the steak sauce. Stir in cornstarch until smooth. Pour mixture evenly over
meat. Fold and crimp foil over meat to enclose. Bake for 75-90 minutes or until
meat is very tender.
SPAM BAKE
1 can SPAM
1 cups white rice
3 cups beef broth
1 cup cheddar cheese,

shredded

Grease and preheat a 10 or 12 Dutch oven. Slice or dice SPAM. Pour
rice and broth into Dutch oven. Slice and dice SPAM and layer over rice. Cover
with shredded cheese. Cover with lid and bake for 35-45 minutes at 350F. Serve
hot. Serves 6
RUMP ROAST SPECIAL

1 pound dry pinto beans
6 pounds beef rump roast
1 tablespoon lard or
shortening
1 cup banana pepper or

green pepper strips
2 medium onions, sliced
2 cups tomato juice
1

2
2
2
1
1
8-ounce can tomato sauce

cup water
tablespoon cider vinegar
tablespoon brown sugar
teaspoons salt
teaspoon dry mustard
teaspoon thyme

Wash beans; cover with cold water and let soak overnight. Bring beans to a
boil in Dutch oven and cook 1 hour; drain, discarding water. Brown roast in hot
fat in large Dutch oven or roaster. Add peppers and onions and cook until tender.
Add beans, and remaining ingredients. Cover and bake in a 350F oven for 2- 3
hours or until beans are tender and meat is done. Makes 8-10 servings.
19
SUNDAY POT ROAST BRISKET

Steve and Marialice Seaman Sandyville, W.Va.
cup Appalachian Mountain

Specialty Foods Zest Sauce
2 pounds rump roast

cup water

Preheat oven to 325F. In Dutch oven, on the stove top, sear the meat to
hold in the juices. Combine the water and Zest Sauce and pour over the roast.
Put lid on the Dutch oven and place in the center of your oven on a rack and cook
for 6-hours. Roast should be well done and when inserted with a fork it easily
breaks away.

Tastes like an expensive brisket and venison can be substituted for beef.
Vegetables
TURNIP GREENS
1 ham hock
4 cups water
1 teaspoon salt
2 1-pound packages turnip

greens, fresh, pre-washed
1 teaspoon sugar

In large Dutch oven, combine ham hock, water, and salt. Bring to a boil, cover
and reduce heat, and simmer for 20-minutes.

Add turnip greens and sugar. Cook, without stirring, for 20-30 minutes, or until
greens are tender. Makes 6-8 servings
TRAIL DRIVE BEANS

1 12-ounce package dry
red beans
2 cups water
a pounds salt pork,
diced (b cup)
2 pounds beef cubes (4 cups)
1 cup onions, chopped
1 garlic clove, minced
1 6-ounce can tomato paste

4 teaspoons chili powder
1 teaspoon salt
1 teaspoon cumin seed
1 teaspoon crushed dried red
pepper
1 bay leaf

Wash beans, soak overnight in cold water; drain. Put beans in large Dutch
oven, add 2 cups water; simmer 1 hour. Render salt pork in skillet; add beef
and brown. Pour off excess fat and add pork and beef to beans with remaining
ingredients. Cover and simmer for 2 hours, adding hot water as needed. Makes
6-8 servings
20
BBQ BEANS
1 15-ounce can pork and beans
1 15-ounce can pinto beans,
rinsed and drained
1 15-ounce can kidney
beans, rinsed and drained
pound bacon, cook and
chopped
2 cups smoked ham, chopped
1 large green pepper,

chopped
1 large yellow onion, chopped
1 small green chili pepper,

chopped
1 cup light brown sugar
cup BBQ sauce
2-3 garlic cloves, chopped

Combine all ingredients in Dutch oven; mix well. Place on medium heat on
stovetop or preheated grill. Simmer covered for several hours; stir often. Remove
from heat when vegetables are soft. Makes 8 servings
BAKED BEANS
Carl Thompson Charleston, W.Va.
3 cups white beans, cooked

until soft
1 cups bean soup
cup honey or molasses
1 tablespoon bacon or ham

drippings
cup brown sugar
1 cup onion, chopped
1 tablespoon brown spicy

mustard
1 cup ham, "-" thick diced/
chopped pieces
cup ketchup
1 teaspoon salt
2 teaspoons maple syrup
1 teaspoon liquid smoke

Combine in an 8-quart cast iron Dutch oven. Bake covered at 300F for
2 hours. Uncover and bake approximately 1 hour. Check beans until desired
consistency.
To determine the correct temperature for you cast-iron,

drop water onto the cast iron cookwares preheated
surface. Water should sizzle and roll or hop around the
pan. If water disappears as soon as it hits the surface,
the cookware is too hot and will likely burn food. If the
cookware is not quite hot enough, the water will rest
and/or develop small bubbles.
21
Soups & Stews

DUTCH OVEN BEEF STEW
1 tablespoon vegetable oil
2 pounds boneless beef chuck
roast, trimmed, and cut into
bite-sized pieces
8 ounces Kielbasa, sliced in half
lengthwise then sliced into
bite sized half circles
2 onions, coarsely chopped
teaspoon garlic salt
Freshly ground black pepper,
to taste
1 cup dry red wine
1 10-ounce can condensed cream

of mushroom soup
1 10-ounce can condensed cream
of celery soup
1 8-ounce can diced stewed
tomatoes
5 medium potatoes, peeled and
cut bite-sized cubes
2 cups carrots, sliced, bite-size
rounds
cup barbecue sauce
1 cup green peas, frozen
1 8-ounce can lima beans, drained

Preheat oven to 300F. In large Dutch oven with ovenproof handles, heat
vegetable oil over medium-high heat. Add beef to Dutch oven; brown well, stirring
often. If your Dutch oven is small, do this in batches rather than trying to brown
all the beef at once. Return all beef to the Dutch oven, add onion and Kielbasa.
Saut until onion is translucent, stirring often. Stir in garlic salt and pepper. Add
red wine and stir to loosen browned bits. Stir in both canned soups, tomatoes
with their juice, potatoes, carrots and barbecue sauce. Stir well, cover and bake
in oven for at least 3 hours. Before serving, remove the Dutch oven and place it
on the stove over medium-high heat. Reduce, stirring often, until sauce thickens
to desired consistency. Add green peas and lima beans and stir until heated
through. Serves 10.
CHUCKWAGON STEW
2 pounds beef cubes (5 cups)
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon chili powder
2 teaspoons salt
3 tablespoons lard
2 sliced onions
1 clove garlic, minced
1 28-ounce can tomatoes

1 tablespoon cinnamon
1 teaspoon ground cloves
-1 teaspoon dry crushed red

peppers
2 cups chopped potatoes
2 cups chopped carrots

Coat beef in mixture of flour, paprika, 1 teaspoon chili powder and salt. Heat
lard and brown coated beef in a large Dutch oven over medium heat. Add onion
and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves
and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook
until vegetables are done, about 45 minutes. Makes 6-8 servings.
22
UNCLE HARRYS BURGOOS STEW

1 cup frozen okra, sliced

56 ounces crushed tomatoes
1 cup dried lima beans
1 large bell pepper, diced
2 cloves garlic
1 tablespoon red pepper flakes
2 bay leaves
2 tablespoons hot pepper sauce
cup white sugar
6 slices salt pork
cup all-purpose flour
2 small deer tenderloins (2 pounds)

4 pounds roasting hen, scalded
and plucked
3 pounds pork shoulder roast,
bone in
4 quarts water
4 large potatoes, peeled and
cut into cubes
2 stalks celery, chopped on the bias
1 cup onion, finely chopped
2 large carrots, scraped and sliced
1 cup garden corn, scraped cob or
frozen

In large, well seasoned cast iron Dutch oven, add water. Put tenderloins, chicken
and pork shoulder in pot. Add a stalk of celery, 1 cut-up carrot and of onion to
water. Add one teaspoon salt. Bring to boil over medium-high heat; reduce heat and
simmer for one hour. Remove chicken and tenderloins. Set aside to cool. Continue
cooking the pork shoulder for another hour. Pull chicken from bone, discarding skin
and fat. Shred into 1 strips. When pork is fork-tender, remove from pot and cool.
Strain cooking water, reserving 3 quarts for the stew. Pull pork from bone and shred
into 1 strips. Cut tenderloin into 1 cubes. Return meats and remaining ingredients
(except the salt pork and flour) to Dutch oven. Return to a simmer and cook for another
2-2 hours. Meanwhile, in cast iron skillet, fry salt pork until crisp, reserving grease
for a roux. Crumble the fried salt pork. Set aside. Fifteen minutes before stew is
done, make a roux by adding 2 tablespoons of flour to each tablespoon of reserved
grease. Stir to make a paste. Add roux to stew and stir to slightly thicken stew. Add
crumbled salt pork to the pot. Makes 1 gallon.
FEEL-BETTER CHICKEN NOODLE SOUP

3 pounds split chicken breasts
1 large white onion, quartered
4 cloves garlic
3 bay leaves
cup fresh parsley, chopped
4 quarts water
2 cups celery, chopped

2 cups carrots, chopped
1 8-ounce package uncooked
medium-wide egg noodles
2 teaspoons salt
1 teaspoon salt

In a large Dutch oven, combine chicken and next 5 ingredients. Bring to a
boil, reduce heat, and simmer, uncovered, for 1 hour. Remove chicken from broth:
reserve broth. Let chicken cool slightly. Pour broth through a wire-mesh strainer
into a bowl; discard vegetables. Remove and discard fat from broth; return broth
to Dutch oven. Skin and bone chicken; chop chicken and set aside. Add celery,
carrots, and pasta to chicken broth; bring to a boil. Reduce heat, and simmer for
15 minutes. Stir in chicken, salt and pepper. Cook until thoroughly heated. Makes
8-10 servings.
23
FISH STEW
Shirley Fisher Alexandria, VA
1 large green bell pepper, cut in

circles
3 lump tomatoes, cut in circular
slices
cup cilantro, chopped
cup parsley (Italian flat leaf
recommended, but regular
parsley can be used)
3 cloves garlic, chopped
lemon, juice reserved, rind

thinly sliced
6-8 small yellow potatoes (white
potatoes can also be used)
4 tablespoons of olive oil

3 pounds of cod fish, grouper
or red snapper
teaspoon fresh ground black
pepper
teaspoon ginger
teaspoon cumin
teaspoon saffron
teaspoon sweet red paprika
1 cup green olives with pits or
cup green and cup purple
olives

Heat olive oil in Dutch oven; add all of the ingredients except the potatoes.
Simmer for approximately 30 minutes. Add potatoes and simmer for 15-20 minutes
or until potatoes are cooked.

Shrimp, mussels, clams, crabs, oysters, lobster can also be added to the stew
but cooking time for different types of fish/shellfish must be varied accordingly.
When seasoned properly cast-iron is non-stick

making it ideal for fat-free cooking because no
additional oil or grease is required
TACO SOUP
1 pounds ground chuck
1 large onion, chopped
2 14.5-ounce cans diced
tomatoes
1 16-ounce can kidney beans
1 16-ounce can pinto beans
1 16-ounce jar salsa

1 15.25-ounce can corn
1 15-ounce can black beans
1 14.5-ounce can chicken

broth
1 1.25-ounce package taco

seasoning mix

In Dutch oven, cook beef, onion, and garlic over medium-high heat until
browned; stirring until meat crumbles, drain well. Stir in tomatoes and remaining
ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
24
CREAM OF POTATO SOUP

Soup:
12 potatoes, diced
3 onions, chunked
4 cups water
2 chicken bullion cubes
2 cups cream
-b cup roux (see recipe below)

cup chopped parsley
Roux (Soup or Gravy thickener):
cup butter
cup flour

Soup: Place diced potatoes and onions in 12 or 14 Dutch oven.
Add enough water to barely cover. Add bullion cubes, crushed so they will
dissolve quickly. Simmer until potatoes and onions are done. Add cream and
bring back to simmer. Add roux enough to thicken. Stir in chopped parsley

Roux: Melt butter over medium heat. Add flour and cook a few minutes. Let
the flour mixture brown a little, but not burn. Makes about cup.
PINTO BEAN SOUP

1 pound dry pinto beans
2 quarts water
cup onion, chopped
1 large piece bacon rind
1 tablespoon chili powder

teaspoon oregano
1 4-ounce can peeled, seeded,

diced green chili peppers
2 teaspoons salt

Wash beans and soak overnight in cold water; drain. Put beans in a large
Dutch oven, add water and simmer 1 hour. Add onion, garlic, bacon rind, chili
powder, oregano and chili peppers. Cover and simmer 2 hours, adding salt the
last hour. Makes 6 servings.
Many older cast iron skillets will have a smoke ring

on the bottom. It was designed to prevent smoke
from coming out of the hole on a coal
or wood-burning stove.
Submitted by: David Monroe, New Haven, W.Va.
25
CHILI SOUP WITH BEANS

2 pounds ground beef
1 11-ounce can golden, whole
kernel corn
1 1-ounce package ranch dip mix
1 1.25-ounce package taco
seasoning mix
1 tablespoon pepper sauce
1 10-ounce can tomatoes & green
chilies (mild), drained
1 8-ounce package shredded

cheddar cheese
1 8-ounce package sour cream
2 14.5-ounce cans tomatoes
with onions
1 12-ounce can chill beans
1 bag corn chips (any size),
optional

Brown ground beef in large Dutch oven. Drain beef and return it to the Dutch
oven. Add ranch mix, taco seasoning, drained tomatoes and chilies, tomatoes
with onions, drained chili beans, drained corn and pepper sauce to the Dutch
oven. Cover; cook on medium heat for 35 minutes, stirring occasionally. Remove
Dutch oven from heat and spoon into individual serving bowls. Add 1-2 ounces
of cheddar cheese and -1 tablespoon sour cream. Serve with corn chips if
desired. Serves 8-10 adults
TASTY BOWL CHILI

Angie Cowger Webster Springs, W.Va.
WV Company: The Custard Stand
1 16-ounce container of Custard

Stand Hot Dog Chili
1 pound kidney beans

1 16-ounce can diced
tomatoes, optional

Combine ingredients in a cast iron Dutch oven with lid. Heat on medium-high
for 5 minutes. Simmer for 10 more minutes. Serve with crackers or cornbread.
Top with cheese if desired.

This recipe may be used with the 3 or 5 lb. container sizes of Custard Stand
Hot Dog Chili, just increase other ingredients accordingly.
WILD CARD CHILI

1 pound beef, chopped
cup onion, chopped
1 16-ounce can red beans
1 16-ounce can refried beans
1 cup water
1 teaspoon hot red peppers,
chopped
teaspoon salt
c teaspoon pepper
c teaspoon cayenne pepper
1 tablespoon molasses

Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients;
cover and simmer for 1 hour, stirring occasionally. Makes 6 servings.
26
HUNTING CAMP CHILLIE

Wayne Casto Martinsburg, W.Va.
2 28-ounce cans tomato juice

1-2 tablespoons hot sauce
2 tablespoons Worcestershire
sauce
3 pounds of your choice steak
cut into bite size pieces
1 can oven biscuits
Touch of whiskey, 2 ounces

is best
2 sticks salted butter

6 garlic cloves
3 medium onions
2 10-ounce cans tomatoes,
coarsely chopped
1 8-ounce can tomato paste
2 red sweet peppers, chopped
1 jalapeno pepper, finely chopped
2 15-ounce cans red kidney beans
(or ones you like)

Preheat oven to 350 F or build a big camp fire. Melt one stick of butter in
large well-seasoned cast iron Dutch oven on medium fire or heat. Add chopped
onions and garlic to butter and cook until onions are clear. Remove mixture from
Dutch oven. Add steak, Worcestershire sauce and hot sauce. Brown steak, do
not over cook. Remove meat from Dutch oven. Add second stick of butter to
Dutch oven. Put in onions, garlic, chopped tomatoes, red kidney beans, tomato
juice, red sweet peppers and jalapeno pepper. Bring this mixture to a boil. Do
not scorch. Add meat and whiskey to the mixture. Stir and cover the entire top
of the mixture with the biscuits. Cover with lid and place in the oven or hot coals
until the evening meal. (about 3 hours)

Place in bowls, add fresh chopped onions and cheese to the top. ENJOY!
CHILI
teaspoon ground black pepper
teaspoon crushed red pepper
teaspoon salt
teaspoon thyme
1 teaspoon cumin
3 tablespoons fresh cilantro,
chopped
lime, juice reserved
2 tablespoons vegetable oil

1 large onion, chopped
2-3 garlic cloves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
cup tequila
2 15-ounce cans diced
tomatoes
2 15-ounce cans kidney beans
2 18-ounce cans black beans

Heat oil in Dutch oven and add chopped onion. Cook until slightly soft, then
add garlic, chopped green pepper, chopped red pepper and tequila. Cook until
mixture is slightly golden. Next, add tomatoes and beans. Heat on medium to
high until the mixture is hot. Add ground pepper, crushed red pepper, salt, thyme,
cumin and chili powder. Simmer for one hour, stirring occasionally. After one hour,
add the chopped cilantro. Cook for an additional 15 minutes, stirring occasionally.
Add lime juice and cook for a final 5 minutes.
27
Deep Fryer
In the past, a Dutch oven with a perforated basket would serve as a perfect
deep fryer. Modern manufacturers have cast iron cookware lines
that include cast iron deep fryers.
DEEP-FRIED CAT FISH/ SEAFOOD BLEND

Fred Lockard Montgomery, W.Va.
WV Company: Up the Creek
6 catfish fillets or 3 dozen shucked

oysters or shrimp
1 egg, beaten
1 cup milk
1 cup water
2 tablespoon Up The Creek
Pepper mustard
1 tablespoon yellow mustard

3 cups self-rising cornmeal
2 tablespoons granulated

garlic
Salt and cracked black

pepper to taste
4-6 cups oil for deep-frying

Heat oil to 375F. In mixing bowl, combine egg, milk, water, mustards and
season to taste with salt and pepper. In separate mixing bowl, combine cornmeal
and garlic and season again with salt and pepper. Set aside. Dip fish or seafood
in egg mixture and then into cornmeal mixture. Place into the deep-fry basket;
carefully lower into the hot oil. Cook until seafood floats, approximately 3 minutes.
Remove, drain and keep warm until serving. Serves 6.
FOUR GRANDSONS HUSH PUPPIES

Johnna Heater Walker, W.Va.
2 cups cornmeal
1 teaspoon salt
1 cups milk
cup water
1 onion, chopped

Mix all of the ingredients together in medium bowl. Drop by teaspoons into a
cast iron deep fryer of very hot cooking oil. The hush puppies should turn over
by themselves when brown on one side. Remove when golden brown.
OLD TIME CORNMEAL BALLS

1 cups yellow cornmeal

1 cup flour, self-rising
1 egg, beaten
1 cup milk
cup buttermilk
a cup oil
1 tablespoon sugar

Mix milk and buttermilk in small mixing bowl. Mix cornmeal, self rising flour,
and sugar together. Add oil and milk mixture and stir to consistency and then add
the egg.

Heat about 2 inches of oil in a cast iron deep fryer or a iron skillet and drop
by spoonfuls in the hot bubbling oil. Fry and turn until all sides are brown.
28
Aebleskiver Pan
This piece is also known as a Danish Cake Pan.
This specialty cast-iron piece is typically used to make spherical
little pancakes known as aebleskivers. Many traditional recipes exist for these
delicious treat, but any cake or pancake recipe will bake well in this pan.
These aebleskivers are delicious little doughnut-like pastries
usually filled with apples or other fruit.
VIKING BALLS
1 cups whole milk
8 tablespoons unsalted butter,
cut into 8 pieces
2 cups flour unbleached all-

purpose (10 ounces)
1 tablespoon granulated sugar
1 tablespoon cinnamon
1 teaspoon table salt
1 teaspoon instant yeast
2 large eggs
1 teaspoon vanilla extract or 2

tablespoons vanilla sugar

Heat milk and butter in small saucepan over medium-low heat until butter is
melted, 3-5 minutes. Cool milk/butter mixture until it is about 109F. Meanwhile,
whisk flour, sugar, salt, cinnamon and yeast in large bowl to combine. Gradually
whisk warm milk/butter mixture into flour mixture; continue to whisk until batter
is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg
mixture to batter and whisk until incorporated. Scrape down sides of bowl with
rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to
24 hours. Be sure to place the bowl on a plate with a rim as the yeast will likely
cause the batter to overflow the bowl.

Set oven to 200F. Heat aebleskiver pan over a medium-high heat until a few
drops of water thrown on the pan sizzle. Transfer batter to an old plastic catsup
bottle to make dispensing it into the divots easy and quick or use a large rounded
tablespoon to drop the batter into the pan. Allow the batter to cook for about 30
seconds, and then use a wooden skewer, insert it near the top rim of the cooking
batter and flip the pancake over in one quick motion. Let them cook for another 45
seconds or so and flip over again until the outside is a nice golden brown color.

Place finished aebleskivers in the warm oven in a single layer on a baking
sheet while you are making others to keep them warm and non-soggy. Serve
with apple marmalade, apple butter or jam and whipped cream. Makes: about 64
aebleskivers.
STANDARD AEBLESKIVER
2 cups cake flour
4 eggs, separated
1 teaspoon baking
powder
cup melted shortening

2 scant cups milk
teaspoon salt
1 tablespoon sugar

Beat egg yolks; add sugar. Sift dry ingredients and add alternately with milk.
Fold in beaten egg whites. Place small amount of shortening in each depression
of aebleskiver pan and fill b full of dough. Cook until bubbly; turn carefully with
fork and finish baking on other side. Serve with butter and maple syrup, jam or
brown sugar.
29
AEBLESKIVER PANCAKES
1 cup flour
1 cup milk
1 tablespoons pure vanilla
7 tablespoons apricot preserves

or cooked apples
2 eggs, separated
1 teaspoons sugar
teaspoon baking powder
teaspoon salt
1 tablespoon vegetable oil

In medium bowl beat egg whites until stiff. Stir together remaining dry
ingredients, and in a separate bowl mix the remaining liquid as well. LIGHTLY
fold the liquid ingredients into the dry ingredients by hand until a pancake
consistency is reached.

An aebleskiver pan is required, which is like an upside down frying pan with
7 cupped areas, much like an egg poacher. Spray with cooking spray, spoon in a
few tablespoons of batter, then a spoon of apricot preserves or cooked apples in
the center, then top off with more batter. Once its done on one side, use two forks
to flip the pancakes over to cook on the top side. Then flip the 7 pancakes onto
a plate, garnish with powdered sugar, mint leaves, and maple syrup. 7 pancakes
per person
QUICK AND EASY AEBLESKIVER

package yellow cake mix
1 egg
1 cup water
cup flour
8 tablespoons butter or
margarine
4 tablespoons Confectioners
sugar

Combine cake mix, water, egg and flour. Blend on low speed. Beat two
minutes at medium speed. Place a small amount of butter or margarine in each
cup of Aebleskiver Pan. Heat pan slightly; fill cups 2/3 full with batter. Cook until
bubbly; turn carefully with fork and finish baking on the other side. Remove from
pan and place on paper towels. Sprinkle confectioners sugar on top. If desired,
serve with fresh raspberries or sweetened lingonberries.
DANISH EBLESKIVERS
Teresa Halloran Charleston, W.Va.
2 cups buttermilk
2 cups flour
3 eggs, separated
1 teaspoon baking powder
teaspoon salt
1 teaspoon soda
2 teaspoons sugar
7-10 tablespoons applesauce
7-10 tablespoons butter
cup WV maple syrup

Beat egg yolks. Add sugar, salt and milk; then add flour, soda and baking
powder which have been sifted together. Last, fold in stiffly beaten egg whites.
Place small amount of shortening in each depression of aebleskiver pan and fill
b full of dough. Place a small teaspoonful of apple sauce on top of dough, and
then barely cover applesauce with a little more dough. Cook until bubbly; turn
carefully with a metal skewer or knitting needle and finish baking on other side.
Serve with butter and maple syrup, jam or brown sugar. NOTE: Avoid spilling
apple sauce in cups as this will cause the aebleskiver to stick. Fresh apple or
preserves may be substituted for apple sauce.
30
Iron Griddle Recipes

This piece of cast-iron cookware makes indoor grilling a snap
and can be used on a campfire if necessary.
Both electric or gas stove top ranges have burners spaced to allow
for the cast iron griddle to fit well over two burners on the stovetop.
Some models have a flat surface on one side and ribbed surface on the other
side to add variety to the preparation and appearance of
grilled meats and vegetables.
Pancakes & Fritters

CORNMEAL WHEAT PANCAKES
1 cups whole wheat flour
1 tablespoon baking
powder
1 teaspoon salt
teaspoon baking soda

1 cup water, boiling
cup cornmeal

Stir cornmeal and boiling water in mixing bowl until thick. (Cold water and
cornmeal may also be cooked together in the microwave 3-5 minutes, until thick.)

Sift whole wheat flour, baking powder, salt, and baking soda together and stir into
cornmeal. Do not beat. Fry by the spoonful on greased medium-hot iron griddle.

Variation: Add cup cooked corn to batter.
FLAPJACKS
1
1
2
1
cup fine white cornmeal

cup flour
cups water, boiling
tbsp. sugar
1
1
2
3
teaspoon salt
eggs
cups milk

Put cornmeal and salt into a bowl, and scald with the water. When cornmeal
mixture is cold, stir in the milk; sift flour and baking powder together, and beat into
cornmeal mixture, then whip eggs and sugar lightly together in separate bowl and
then combine them with cornmeal mixture; beat for one minute hard-up from the
bottom, and bake on a hot iron griddle.
BUCKWHEAT PANCAKES
cup white flour
cup buckwheat flour
3 tablespoons sugar
3 teaspoons baking
powder

1
1
3
1
teaspoon salt
egg, well beaten
cup milk
tablespoons oil
tablespoon molasses

Sift dry ingredients into a mixing bowl. Combine remaining ingredients is a
separate bowl and then pour into dry mixture. Stir just enough to moisten dry
ingredients. Do not beat. Pour onto to a hot, greased iron griddle.
31
VEGETABLE FRITTERS
Batter:
a cup flour or whole
wheat flour
teaspoon salt
c teaspoon pepper
2 eggs, beaten
a cup onion, minced or

2 garlic cloves,

minced
1 tablespoon parsley, fresh,
chopped, optional
Corn option:
2 cups corn
2 tablespoons milk
Summer squash option:

3 cups summer squash,

shredded

Mix batter ingredients until smooth. Add one of the vegetable options and
mix gently. Very lightly spray oil on an iron griddle and heat to medium hot. Drop
a large spoonful of batter onto iron griddle. Grill until golden, turn and heat on
second side until done.
Special Thanks
We gratefully thank and acknowledge those that have
contributed to this cookbook. We appreciate each recipe, tip
and historical tid-bit we received. Our contributors ranged from
West Virginia residents and agribusiness owners to West Virginia
Department of Agriculture employees to those who have West
Virginia ties and even those that just hold a special place in
their hearts for West Virginia. Without each and every piece of
information we received, this cookbook would not be possible.
We feel sure you have not only allowed us to
engage appetites, but also memories!
Contributors can receive a complimentary copy
of this cookbook by contacting the
West Virginia Department of Agriculture at 558-2210.
Additional requests for complimentary copies
can be made at 558-3708.
For Non-Profit Use Only
32
Casseroles
Hash Brown Casserole................................. 17
Texas Ranch Beans...................................... 18
Camp Dutch Oven

Cakes
Blueberry Fantasy Cake............................... 1
Carrot Pineapple Cake................................. 2
Easy Peachy Cake..................................... 2
Banana Pineapple Cake............................... 3
Fruit Dump Cake.......................................... 3
Strawberry Pecan Cake................................ 4
Pina Colada Cake......................................... 5
Cobblers
Blackberry Cobbler....................................... 6
Blueberry Cobbler......................................... 6
Peach-Orange Dump Cobbler...................... 7
Fruit Cobbler Deluxe..................................... 7
Cherry Cobbler............................................. 7
Fruit Cobbler Delight..................................... 8
Easy Fruit Cobbler........................................ 8
Dump Cake/Peach Cobbler.......................... 8
Apple Cobbler Deluxe................................... 9
Cherry Crisp Cobbler.................................... 9
Banana Crumble........................................... 9
Dutch Apple Crisp......................................... 10
Caramel Apple Crisp..................................... 10
Casseroles
Breakfast Sausage Souffle........................... 11
Camping Breakfast Casserole...................... 11
Dutch Oven Yard Bird Pie............................. 11
Zucchini Cheese Bake ................................ 12
Meats
Ribs ............................................................ 12
BBQ Chicken................................................ 12
Turkey Nacho Supper . ................................ 13
Beef & Gravy................................................ 13
Vegetables
Dutch Oven Potatoes................................... 14
Split Pea Soup With Ham............................. 14
Bacon Baked Beans..................................... 15

Kitchen Dutch Oven
I
N
D
E
X
Meats
Meatloaf........................................................ 18
Swiss Steak.................................................. 19
Spam Bake................................................... 19
Rump Roast Special..................................... 19
Sunday Pot Roast Brisket............................. 20
Vegetables
Turnip Greens............................................... 20
Trail Drive Beans.......................................... 20
BBQ Beans................................................... 21
Baked Beans................................................ 21
Soups & Stews
Dutch Oven Beef Stew................................. 22
Chuckwagon Stew........................................ 22
Uncle Harrys Burgoos Stew......................... 23
Feel-Better Chicken Noodle Soup................ 23
Fish Stew...................................................... 24
Taco Soup..................................................... 24
Cream of Potato Soup.................................. 25
Pinto Bean Soup........................................... 25
Chili Soup With Beans.................................. 26
Tasty Bowl Chili............................................ 26
Wild Card Chili.............................................. 26
Hunting Camp Chillie.................................... 27
Chili ............................................................ 27

Deep Fryer
Deep-Fried Cat Fish/ Seafood Blend............ 28
Four Grandsons Hush Puppies.................... 28
Old Time Cornmeal Balls.............................. 28
Aebleskiver Pan
Viking Balls................................................... 29
Standard Aebleskiver.................................... 29
Aebleskiver Pancackes................................ 30
Quick and Easy Aebleskiver......................... 30
Danish Ebleskivers....................................... 30
Iron Griddle
Breads
Camping Biscuits.......................................... 15
Chili Bread.................................................... 15
Corn Pone.................................................... 16
Chili Cheese Casserole with
Cornbread Crust........................................... 17
Pancakes & Fritters

Cornmeal Wheat Pancakes.......................... 31
Buckwheat Pancakes................................... 31
Flapjacks...................................................... 31
Vegetable Fritters......................................... 32
33
Walt Helmick, Commissioner

1900 Kanawha Blvd., East
Charleston, WV 25305
www.wvagriculture.org
Ye s t e r d a y a n d To d a y
Cast-Iron Cookbook II
Volume II:
Skillet Fajita
Skillet/Round Skillet
Chicken Fryer Skillet
Cornbread Pans
Table of Contents
Introduction.............................................................................................. i
How to Season and Care for Your Cast Iron Skillets and Pans.............. ii
A History of Cast Iron.............................................................................iv
Skillet....................................................................................................... 1

Cakes................................................................................................. 1
Cobblers............................................................................................. 6
Other Desserts................................................................................... 7
Breads................................................................................................ 8
Casseroles........................................................................................ 12
Meats............................................................................................... 16
Gravies............................................................................................. 21
Fruits & Vegetables......................................................................... 21
Fajita Skillet/Round Griddle.................................................................. 24

Fajitas............................................................................................... 24
Chicken Fryer Skillet............................................................................. 26

Chicken Dishes................................................................................ 26
Cornbread.............................................................................................. 29
Cornbread Pans...................................................................................... 30
Introduction

Home-style cooking can be symbolized by no other cookware quite the way it
is by cast iron. This durable and timeless cookware has been handed down from
generation to generation. Cast iron cooking, a time-honored tradition, is again
growing in popularity as our culture embraces basic traditions from the past.
The selection of cookware has grown considerably with this popularity, cast iron
cookware ranges from skillets and Dutch ovens to woks and hibachi grills. Castiron is considered the original non-stick cookware and a superb heat conductor.
Its perfect for cooking with less fat or oils and readily adapts to a wide range of
ethnic cuisine.

This cookbook illustrates the versatility of cast iron in todays kitchens, provides
a brief history of cast iron, and provides information on the proper care and use
of cast iron cookware. The recipes complied in this cookbook are easy to make
using ingredients readily available in the grocery store. The great mix of traditional
and contemporary recipes encourages home cooks and discerning chefs alike to
expand their cast iron cooking and even try some West Virginia Grown products.
While there is a plethora of fried chicken and cornbread recipes out there, along
with those traditional favorites, you will find variety in this book.

When compared to other cookware, cast iron has its drawbacks. It can rust,
pit, stick to food and have reactivity. These problems can be eliminated with
proper seasoning, sometimes known as curing. Seasoning means coating the
entire pan, inside and out with oil, shortening, or lard and baking it to seal the fat
into the pan. This process allows the coating to fill cavities and pitted surfaces
permeating pores and developing a non-stick surface to prevent water from creating
rust and acidic food from creating reactivity. This protective layer of seasoning
breaks down over time and the process must be repeated. Some cast iron pans
are coated with enamel. This is an attempt to improve the deficiencies of cast
iron while maintaining exceptional heat conduction.

Seasoning and caring for your cast-iron cookware may seem like a timeconsuming task. However, cast iron cookware will last a lifetime with the proper
care. The time it takes to care for this cookware is well worth it when you consider
the value of the cast iron, the irreplaceable flavor it gives food and its durable
quality. To ensure success when cooking with cast iron, follow the tried and true
tips on cooking, proper seasoning, and care of cast iron in this cookbook.
How to Season and Care for Your

Cast Iron Skillets and Pans
By Harry Lynch Summersville, W.Va.

Proper care and seasoning of cast iron skillets and pans make cooking in
them a joy. Neglect, on the other hand, will cause disappointment and poorly
cooked food. Here are a few tips to keep those pans in top-notch shape:
1. If you have a new cast iron pan, wash with hot, soapy water to remove the
protective coating that has been applied at the factory. Rinse and dry thoroughly.
If the pan is old and shows some signs of rust, lightly sand rusted area and apply
Cola for 10-15 minutes. Then wash with mild soapy water, rinse, towel-dry and
place over low heat to remove excess water from the porous metal.

Clean the cast-iron with a mild detergent and stiff brush. Be sure to wash
both the inside and outside of the piece.
2. Lightly coat the entire pans surface inside and out with cooking oil, lard
or shortening. Do not use butter or margarine. Use a paper towel to spread the
oil.

Lard spoils faster than oil. While lard adds more favor, it requires that
the cookware be used weekly to keep the seasoning from going bad.
Oil, on the other hand, stays fresh longer but may become sticky and
collect dust.
Be sure to coat all exterior parts such as handles and lids.
Using too much oil or grease during seasoning causes a pool of excess
oil or grease to gum up.
If excess oil or gummed up grease is found after seasoning, scrape it
off and re-season the effected spot.
Heating pans upside down typically will prevent gumming.
3. Place pan upside down on oven rack and heat without pre-heating in a 400F
oven for 1-2 hours. Put aluminum foil in bottom of the oven to catch oil drippings.
Let pan cool in oven. Remove from oven and wipe clean. It is now ready to use.

Seasoning can generate smoke and odors. Season your cast iron
cookware on a nice day to allow you to open windows and doors for air
circulation or use an outdoor grill.
If using an oven with two racks, just line the lower rack with aluminum
foil to catch any excess oil or shortening.
Be sure that both racks are in the two bottom positions
Remove cast-iron from the oven only after it has cooled.
Cast-iron may come out slightly brown. At this time, it is ready for use.
Repeating the process will further season your cast-iron and make it
darker, thus improving its appearance.
ii
Seasoning at higher temperatures to the point where most oils will begin
to smoke can result in a darker seasoned piece in less time that wont
be sticky or gummy.
After coating warm cast iron with a thin layer of oil or grease, most
manufacturers suggest heating the pan for 1 hour. However, some
cooks suggest that seasoning cast iron requires 4 to 5 hours of baking
to achieve the right amount. Other cooks repeat the thin layer of oil or
grease and the 1 hour baking process several times before using the
cookware.
Some cooks believe seasoning should be repeated each time the cast
iron cookware is used.
4. A well-seasoned cast iron pan takes time and improves each time it is used.
However, high acid foods that contain tomatoes should be avoided until the pan
had been thoroughly seasoned through usage. Hot liquids will also break down
the seasoning until it has had a chance to completely fill the pores in the metal.
Cooking beans should also be avoided at first. Frying or baking is good choices
for first time usage. If you do cook acidic foods or beans, be prepared to re-season
your cookware in the oven.
5. Theres a rule of thumb that a seasoned cast iron pan should never be washed
with soapy water or placed in the dishwasher. Rather, clean it with hot water and
a plastic scrub brush. If you do have to wash with soap, you must re-season your
cookware in the oven.
6. Always dry cast iron cookware thoroughly after cleaning. Then spray lightly-the
word lightly is emphasized with vegetable oil. Wipe dry and store. Never store
cast iron pans with lids on them. Cast iron cookware needs the air to circulate.
Humid weather can create moisture and lead to rust in cast iron cookware sealed
with lids, therefore, lids should be stored separately. Place paper towels inside
cast iron cookware to absorb any moisture that may form.
7. Frequent use of cast iron cookware is recommended. If stored too long or if
a heavy coat of oil was applied before storage, expect the oil to become rancid
and to affect the taste of the food being cooked. It may be removed by heating
over low heat until a pool of oil forms in bottom of pan, and then wiped clean. If
this technique does not work, prepare to wash in soapy water and re-season.
iii
A History of Cast Iron

Cast iron is iron that is heated to a liquid state and then poured into a mold.
Sand and a small mix of clay, to hold the sand in shape, line a mold. After the
heated iron is poured into the mold, the shaped casting will have a rough surface
because of the rough texture of the sand used in the mold. The texture of the
surface will distinguish cast iron from forged metal. Cast iron is poured at a foundry,
not a blacksmith shop. Cast iron cannot be heated and re-shaped, or welded.

For hundreds of years, foundries have used the sand casting technique.
The techniques have changed very little over time. Minor changes in the casting
techniques enable us to determine the approximate date of most pieces. The
oldest pieces will have a circular sprue mark on the underside of the piece. The
sprue is the point where the molten iron is poured into the mold. This technique
was used until the mid-to late 1700s. Cast iron pieces will have at least one point
on where the iron entered the mold.

Cast iron pieces made from the mid-1700s to the late 1800s will have a long
thin line on the bottom of the piece called a gate mark, where the iron entered
the mold. Smooth bottom pieces were made from around 1875 to present time,
because the entrance for the iron was placed on the sides of the mold. These
pieces can have one or more places on the side that have been heavily grinded
to disguise where the iron entered the mold or to get rid of the excess metal from
the pour.

Refined casting techniques produced some extremely well-made cast
iron cookware pieces between 1875 and 1940. In efforts to refine the casting
techniques from 1875 to 1900, cast iron cookware manufacturers created thinner
pieces. Manufacturers soon learned this thinness did not maintain the durability
that made the cookware famous. In fact, a high number of those pieces cracked
or warped during use. Pieces produced during this time also had a slightly more
primitive appearance due to fewer finishing steps on the production line. Pieces
made between 1900 and 1940 were both thicker and more finished. The height
of quality in cast iron production was realized between 1920 and 1940. During
this time, cast iron pieces were produced with glass-like surfaces as a result of
a series of polishing steps in the manufacturing process. Manufacturers might
tumble small cast iron pieces in a large rotating drum containing small pieces
of metal which polished the pieces. Skillets and Dutch ovens would be turned
on lathes to create a smooth cooking surface. Lathe marks can be found on the
inside of pieces created during this time.

Griswold, Wapak, Favorite Ware, Wagner Ware, and Lodge are some of
the more recognized foundries for cast iron cookware. Cast iron cookware from
these manufacturers is some of the hottest items in the antiques and collectibles
market today.

In many West Virginia families the cast iron skillet is a treasured heirloom
passed down from generation to generation. Since cast iron cookware is now
considered collectors items they are rare to fine at garage or estate sales. Look
in your attic, basement, or garage and dig out your heirloom and enjoy what many
of us cravefood cooked in cast iron.
iv
Skillet
This piece is the most popular cast-iron cookware. It has become a kitchen
essential. It comes in a variety of sizes. Ten inch (10) and 12 models are
most common. The 10 one is less weight, while the 12 one can feed
a large group of people. The number on the handle on
many skillets is not indicative of its size.
Cakes
PEACH UPSIDE DOWN CAKE
Evelyn L. Smith Windsor Heights, W.Va.
1 stick butter
2 eggs
1 cups sugar
2 cups flour
2
1
1
1

cup milk
teaspoon salt
teaspoon vanilla

Cream butter, eggs, sugar, and salt together. Add flour, baking powder alternately
with milk; beat until fluffy. Add vanilla.

Put a layer () of brown sugar in cast iron skillet. Lay peach halves over
brown sugar (round side up). Pour batter over and bake in oven at 350F for 55-60
minutes. Insert toothpick to check for doneness.

To remove from pan, lay a flat plate over top of baked cake and flop cake
onto platter. Any kind of fruit can be used.
PINEAPPLE UPSIDE DOWN CAKE

Jean Fancher Rachel, W.Va.
4 maraschino cherries,

halved
1 yellow cake mix prepared
stick butter
1 cup brown sugar
1 can pineapple slices

Melt butter in 10 iron skillet. Stir in brown sugar until smooth. Place pineapple
rings to cover the bottom of skillet. Place cherry in middle of pineapple rings.
Pour cake batter over the top. Bake at 350F for 30-35 minutes or until cake is
done. Let cool. Turn upside down on plate.

Kathy Hill Marlinton, W.Va.
1 stick butter
cup dark brown sugar,
packed
1 20-ounce can Dole sliced

pineapple, (save juice)
10 cherries, candied
1 yellow cake mix

Melt butter in warm cast iron skillet. Put brown sugar all over butter in skillet.
Layer pineapples all around on top of sugar. Put cherries in holes of pineapples. Mix
cake batter by directions on box, replacing water with pineapple juice. Pour on top
of pineapples, bake in preheated oven at 350F until brown. Serve hot or cold.
1

Robin Scites Milton, W.Va.
1 18-ounce can pineapple

1 box yellow cake mix
rings, drained
2 cups brown sugar
1 6-ounce jar maraschino
(more if needed)
cherries
1 stick butter

Melt butter in extra large deep iron skillet, adding brown sugar until thick. Line
skillet with pineapple rings. Prepare cake mix per directions on box substituting
drained pineapple juice for the water and also include any left over pineapple
rings in mix. Pour cake mix over pineapples. Bake at 350F for approx. 30-45
minutes (or until golden brown and firm on top). Remove from skillet while hot,
turning upside down on a plate (pineapples are now on top of the cake). Decorate
with a cherry in the center of each pineapple ring.

Joy Freeman Hurricane, W.Va.

This cake has been in our family for a long time. I use the cast iron skillet
my mom bought when she got married in 1943 for $1.49.
1 stick butter
1 cup sugar
1 cup packed brown sugar
1 cup flour
pineapple (save juice)
1 teaspoon salt
3 eggs, separated

Preheat oven to 375F. Melt butter in cast iron skillet. Add brown sugar. Top
with crushed pineapple.

Beat 3 egg whites until stiff-set aside. Beat the 3 egg yolks. Add 1 cup sugar
and mix until creamy. Add 5 tablespoons pineapple juice.

Sift and add flour, baking powder and salt. Fold in egg whites. Bake for 30
minutes. The edges are crisp. It is the only upside down cake I eat.

Ms. Doris Fields Springfield, W.Va.
cup butter
cup brown sugar
1 can pineapple slices
Pecan halves
Candied cherries
1a cups flour
1 cup sugar
2 teaspoons baking

powder
teaspoon salt
1 egg
a cup soft shortening
b cup milk
1 teaspoon vanilla

Prepare heavy skillet. Melt a cup butter in skillet (9). Sprinkle cup brown
sugar over butter. Arrange drained sliced pineapple over sugar. Decorate with
pecan halves and cherries, if desired.

Sift together the flour, sugar, baking powder and salt. Add shortening, milk,
and vanilla.

Beat 2 minutes. Add egg and beat 2 more minutes. Pour batter over fruit. Bake
at 350F for 40-50 minutes or until toothpick comes out clean. Immediately turn
out upside down on a plate.
2

Margaret C. Stone Lewisburg, W.Va.

chunks
cup butter
1 cup brown sugar
6 maraschino cherries,

halved
1 cups flour
1 cup sugar
1 teaspoons baking

powder
teaspoon salt
3 eggs, separated
c teaspoon cream of tartar
cup pineapple syrup
1 teaspoon vanilla
cup coconut

Drain pineapples, reserve syrup. Melt butter (reserve 1 tbsp.) in 9 iron skillet.
Add brown sugar and mix in skillet. Arrange pineapple chunks and cherry halves on
mixture. Sift flour, baking powder, cup sugar, and salt together. Beat egg whites
with cream of tartar to soft peaks. Gradually add remaining sugar beating to stiff
peaks. Combine egg yolks, cup syrup, and vanilla to dry ingredients. Pour over
egg whites, folding to make smooth batter. Fold in coconut and reserved tablespoon
of melted butter. Pour over fruit. Bake on lowest rack in oven at 325F for 40-45
minutes. Let stand a few minutes, then invert onto platter. Leave skillet there, to
let syrup drain. Serve plain or with whipped cream.
WV SKILLET UPSIDE DOWN CAKE

Wanda Wills Grassy Meadows, W.Va.
stick margarine
1 cup brown sugar
slices (reserve juice)
1 cups plain flour
cup sugar

1 teaspoons salt
1 egg
a cup shortening
cup pineapple juice
2 teaspoons vanilla

Melt margarine in 8 iron skillet. Sprinkle brown sugar over margarine.
Place pineapple slices on top of brown sugar.
Mix remaining ingredients together and pour over mixture in skillet. Bake
at 375F for 25-30 minutes until golden brown. Cool 5 minutes and invert onto
large plate.
If food sticks to cast iron, the cookware is not

seasoned right. Its time to re-season it!
PEAR WALNUT UPSIDE DOWN CAKE

1 cup all-purpose flour

cup brown sugar
1 teaspoon cinnamon
teaspoon salt
teaspoon cloves
1 peeled, cored and sliced
lengthwise pears
cup buttermilk
2 eggs
cup butter
cup molasses
1 tablespoon butter
a cup brown sugar
3 tablespoons walnuts

Preheat oven to 375F. Combine and mix well the first 7 ingredients. In a
separate bowl, combine buttermilk, eggs, butter and molasses; mix well. Mix both
bowls together and stir until smooth. Melt 1 tsp. butter in 9 cast iron skillet. Stir in
brown sugar and cook over medium heat for 1 minute. Remove from heat; sprinkle
with walnuts. Place pear slices in bottom of skillet. Pour batter over pears and bake
at 375F for 30 minutes. Cool 10 minutes. Remove from skillet and place on plate.
RASPBERRY SKILLET CAKE

Ginny Fitzwater Charleston, W.Va.
1a cups all-purpose flour

teaspoon salt
4 tablespoons butter or margarine,

room temperature, divided
a cup light brown sugar
2 cups red raspberries or 12 oz.

frozen, unsweetened
1 cup granulated sugar
2 egg whites
1 teaspoon orange zest, grated
b cup orange juice

Preheat oven to 350F. Combine flour, baking soda and salt. In 10 iron skillet,
melt 1 tbsp. butter over low heat. Remove from heat. Stir in brown sugar. Spread
berries over sugar. Beat remaining butter and granulated sugar until combined. Add
egg whites and zest. Beat until creamy. Alternately beat in flour mixture and orange
juice until combined. Spoon batter over raspberries. Bake 45-50 minutes. Cool in
skillet 10 minutes. Loosen edges of cake. Invert onto serving plate. Serve warm.

Makes 10 servings. Has one third of the fat of a traditional upside down cake.
PINEAPPLE SKILLET CAKE

Carolyn Blakemore Fairmont, W.Va.
Topping:
3 tablespoons margarine,
melted
1 cup brown sugar
7 pineapple rings, (juice
reserved)
6 maraschino cherries
a cup chopped pecans
Cake:
3 eggs, beaten
1 cups sugar
1 teaspoon vanilla
cup pineapple juice
1 cups flour, sifted
teaspoon salt

Preheat oven to 325F. In a 10 seasoned cast iron skillet melt margarine
on low heat. Remove from heat and sprinkle brown sugar over margarine. Place
pineapple rings on sugar, put a cherry in center and sprinkle pecans on top.

In a mixing bowl, mix eggs and sugar. Add vanilla and juice. Mix well. Sift
together flour, baking powder and salt. Add to the sugar, until well blended. Pour
batter over pineapple rings in skillet. Bake 25 minutes or until well browned and
test with a wooden pick. Cool to warm. Remove to plate or serve from skillet.
Invert on plate. Pineapples will be on the top. Serves 4-6.
SPICED PEAR SKILLET CAKE

2

1

1

4

2

1 cup light brown sugar,

firmly packed
6 tablespoons unsalted

butter, cut into 4

pieces ( stick)
1a cups flour, all-purpose
1a cups granulated sugar
2 teaspoons ground

cinnamon
1 teaspoons baking

soda
teaspoons salt
eggs
cup corn oil or
vegetable oil
small pear, unpeeled,
coarsely grated
tablespoon ginger, fresh,
grated, peeled
medium pears, peeled, cored,
each cut into 6 wedges
(about 1.5 pounds)
scoops vanilla ice cream
(optional)

Preheat oven to 350F and position rack in center of oven. Sprinkle brown
sugar evenly over bottom of 12 cast iron skillet with 2 inch high sides. Add
butter pieces to skillet. Place skillet in oven until butter melts, about 5 minutes.

Meanwhile, mix flour, sugar, cinnamon, baking soda and salt in bowl. Using
electric mixer, beat in eggs and oil. Mix in grated pear and ginger; set aside.
Using oven mitt, remove skillet from oven; whisk butter and sugar until sugar
dissolves.

Arrange pear wedges in skillet in a flower pattern, fitting wedges closely
together and placing any remaining wedges in center. Pour batter over pears,
spreading evenly. Bake until cake is springy to the touch and tester inserted into
center comes out clean, about 1 hour. Transfer from skillet to rack and cool 20
minutes. Loosen edge of cake with knife. Place large plate over skillet. Using
oven mitts, firmly grasp plate and skillet. Carefully invert skillet, turning out cake
onto plate. Remove skillet. Serve cake warm with ice cream, if desired.
5
CHERRY CHOCOLATE DELIGHT

1 20-ounce can cherry pie filling
1 chocolate cake mix, prepared

Preheat oven to 350 F. Coat iron skillet with cooking spray. Mix up cake batter
by directions on box. Pour into pan. Bake cake for about 20-25 minutes or until
done. Let cool. Pour pie filling over warm cake. (To treat skillet after washing, pat
dry and heat on top of stove until hot. Turn off heat and let cool. Store as usual)
Cobblers
APPLE SKILLET COBBLER
Carlene Reher St. Clairsville, OH
cup sugar
1 cup sharp Cheddar

cheese, grated
-1 cup milk
1 cup sugar
4 tablespoons butter
6 apples, peeled, cored and

diced
1 cups buttermilk biscuit mix

Heat the butter and 1 cup sugar in 10 skillet over medium heat. Add apples;
continue cooking until sugar is melted and forms amber-colored syrup. Mix the
biscuit mix with cup sugar and grated cheese. Add enough milk to form soft
dough. Spoon over the apple mixture and bake in a 350F oven for 20 minutes
or until top is lightly browned.
CAST IRON COBBLER

2 20-ounce cans pie

filling (your choice)
1 white or yellow cake mix
1 cup 7-Up
Ice cream or whipped topping,

optional

Pour the pie filling into a 10 cast iron skillet. Sprinkle cake mix over the pie
filling. Slice butter over the top. Pour the 7-Up over everything. Bake at 350F
for about 35-45 minutes. Serve with ice cream or whipped topping.
Other Desserts
APPLE CRISP
cup flour
1 stick butter
1 can apple pie filling
1 cups quick oats

1 cup brown sugar
1 teaspoon cinnamon

Mix oats, brown sugar, cinnamon and flour. Melt butter in bowl. Add to mixture
and mix until crumbly. Put apple filling in the bottom of skillet. Sprinkle crumbled
mixture on top of filling. Bake in oven at 350F for about 15 minutes. Serve hot
with vanilla ice cream or cold.
BAKED FUDGE BROWNIE

1 cup granulated sugar
3 teaspoons plain flour
3 tablespoons shortening

2 beaten eggs
(not butter)

3 tablespoons cocoa
Dash of salt


Preheat oven to 325F. Mix sugar, shortening, salt, flour and eggs. Add
cocoa and vanilla extract. Pour into a greased cast iron skillet. Bake for about
20 minutes (more or less, depending on the size of your skillet). Fudge will be
done when the entire top is crusty.
BLACK IRON SKILLET BUTTTERSCOTCH PIE

Anna C. Boyles Grafton, W.Va
8 pie crust (baked)

Filling:
1 cup brown sugar
4 tablespoons milk
stick of butter
2 tablespoons flour
1 cup milk
2 yolks (reserve whites

for meringue)
Meringue:
2 egg whites
teaspoon vanilla
4 tablespoons sugar

Meringue: In small mixing bowl, beat egg whites, vanilla and cream of tartar
at medium speed on electric mixer for about 1 minute or till soft peaks form.
Gradually add sugar and mix on high for 4 minutes or till stiff peaks form.

Filling: Heat brown sugar, milk and butter in a cast iron skillet. Blend flour
and milk slowly and add to mixture in cast iron skillet. Beat 2 egg yolks and add,
stirring until thick. Pour hot filling from skillet into 8 baked pie crust.

Spread meringue over hot filling; seal to edge to prevent shrinkage. Bake at
350F for 10-12 minutes.
SHUT YOUR MOUTH SWEET POTATO PIE

Pie Filling:
3 pounds yams
1 stick of butter
1 cups sugar
1 can evaporated milk
2 eggs
1 teaspoon vanilla

extract
1 teaspoon nutmeg
Dash of cinnamon
Pie Crust:
2 cups of flour
a cup plus 1 tablespoon

of shortening
teaspoon salt
3 tablespoons ice water

Poke 3 holes with knife into the yams, Bake in oven at 425F for about an
hour, until soft.
Pie Crust:

Add shortening to flour and mix till crumbly. Add salt and water and mix to
a play dough consistency. Roll out on a bread board dusted with flour. Place in
10-inch cast iron skillet.
Pie Filling:

Allow yams to cool slightly and remove skin. Add butter to warm Yams (right
from the oven and peeled), and mash with a fork. Add the rest of ingredients
(except cinnamon) and mix until pie filling is real smooth. Pour into an uncooked
pie crust. Sprinkle top with cinnamon. Bake for 50-60 minutes at 400F until
you can stick a knife in it and pull it out clean. Let cool at least one hour.
Breads
GRANDMAS CORN PONE
4

1
1
2
cups corn meal, stone

ground (or self rising)
pint water, boiling
pint water, hot
eggs
1 cup buttermilk
1 cup brown sugar
1 cup flour (use plain or
self-rising)
1 pinch of salt

Melt enough grease in a 10 iron skillet to coat the bottom, then twirl until the
sides are coated (or use cooking spray) leave in oven on warm. In a large mixing
bowl combine stone ground meal and boiling water, mix well. In a separate bowl
beat eggs and buttermilk, till frothy, add to cornmeal mixture with the sugar and
salt, spoon in flour, add the hot water as need until mixture is thick but easy to
pour into skillet. Bake at 425F about 50-60 minutes or until golden brown and
knife inserted in middle comes out clean.
Neutral cooking oils are recommended for coating

a cast iron pan as opposed to olive oil or hazelnut
oil, butter, etc.
CORN PONE
Ann Walker Hillsboro, W.Va.
4
1
1
4
1
cups cornmeal, fine ground

cup sugar
tablespoon salt
cups water, boiling
1
2
2
1
1
tablespoon melted butter

eggs
cup buttermilk

In a glass or crock bowl mix cornmeal, sugar, salt and boiling water. Cover
and stir as often as possible the first hour. Let sit overnight or at least 8 hours.
The next morning or 8 hours later, add flour, melted butter, baking powder, baking
soda and buttermilk

Place in a greased and floured #8 cast iron skillet. Bake 15 minutes at 460F
and then 45 minutes at 250F or until golden brown.
IRISH BREAD
Veronica Keaton Beckley, W.Va.
I take this to pot luck dinner at church and none is left.
4 cups flour
cup sugar
c teaspoon salt
3 teaspoons baking
powder
2 tablespoons caraway

seeds, optional
teaspoon soda
2-3 eggs, beaten
1 cups buttermilk
8 ounces raisins
Preheat oven to 350 F. Grease and flour a 10 cast iron skillet. Combine dry
ingredients. Add beaten eggs. Gradually add buttermilk until mixture is doughy.
Add raisins. Spread in skillet and bake 55-60 minutes. I save a little of beaten
egg to brush the top.
BUTTERMILK DROP BISCUITS

2
1

2

cups all-purpose flour

tablespoon baking powder
teaspoons sugar
teaspoon salt
cup butter, margarine or
shortening
1
2

1

1

cup buttermilk
tablespoons carrots, finely
shredded (optional)
tablespoon parsley, snipped
(optional)
tablespoon green onion,
chopped (optional)

In bowl, stir dry ingredients together. Cut in butter, margarine or shortening to
coarse crumb stage. Add buttermilk and carrots, parsley and onion if desired. Stir
until just blended.

Drop dough into 10 cast iron skillet. Fill quite full. Bake 15-18 minutes in 450F
oven. Serve warm. Makes 7 biscuits.
9
PEPPERONI BREAD
Kathleen King Moorefield, W.Va.
3 cups flour
pound pepperoni, slivered
2 cups Mozzarella cheese,
shredded
Herbs and spice of choice
1 cup warm water

2 .5-ounce packages dry yeast
1 tablespoon sugar
1 tablespoon melted butter
1 teaspoons salt

Stir yeast and sugar into warm water. Let stand until bubbly. Add the salt and
about half the flour to make soft sticky dough. Let rise until double. Stir down and
add enough of the remaining flour so dough can be handled. Knead on lightly
floured surface until smooth and elastic, adding flour only if necessary. Cover
the ball of dough and let sit 10-15 minutes. Roll into 14x16 rectangle. Spread
with pepperoni, cheese, and herbs of your choice. Sprinkle with pepper. Roll as
you would a jellyroll, sealing edge by pinching. Form the roll into a circle and
place into a well-greased cast iron skillet. Let rise 1 hour. Bake at 375F for 30
minutes. Brush with melted butter.
RAMP BISCUIT MIX PIZZA

Anna Brown Morgantown, W.Va.
WV Company: Browns Creations in Clay
1 package Browns Creations

Ramp Biscuit Mix
3 tablespoons cooking oil
1-2 tomatoes, ripe, thinly sliced
2 cups mozzarella cheese,

shredded
1 pound sausage, cooked,
crumbled or pepperoni
cup hot peppers, sliced
(optional)

Preheat oven at 425F. Oil a 10 cast iron skillet well. Mix Browns Creations
Ramp Biscuit Mix according to directions on package. Oil hands well and push
dough out to cover bottom of skillet. Slice ripe tomatoes thin and cover top of the
dough. Layer mozzarella cheese, pepperoni or crumbled fried sausage, and any
other favorite pizza toppings add what you like sliced hot peppers add some
spice! Sprinkle remaining shredded cheese to top on top and bake for 20 minutes.
BUTTERMILK BISCUITS
1 cups flour
teaspoon baking
powder
Pinch of salt
cup Buttermilk

Put one tablespoon of shortening in your cast iron skillet. Place skillet in the
oven and turn on to 500F.

Mix flour, baking soda and salt. Cut in the shortening. Work mixture with
pastry cutter or a fork until very small clumps are left. Add buttermilk and mix
lightly. Knead a bit, but not much. Less is better. Rough out dough mixture to
thick. Use biscuit cutter to cut out biscuits.

Carefully remove hot skillet from the oven. Place the biscuits in skillet with
the shortening. Turn skillet and place back in the oven. Bake for 10 minutes.
10
UPSIDE DOWN PIZZA
Ethel Kight Moorefield, W.Va.
This is a great, easy dish my family has enjoyed for years.

Just one dish to wash. Great to use in our camper.
The skillet fits in the small oven and it stays warm for a while.
Dough:
2 eggs
1 cup milk
teaspoon salt
1 cups flour
Filling:
pound sweet (or hot) sausage
1 pound hamburger
1 medium onion, chopped
teaspoon garlic powder
teaspoon Italian seasonings
1 14-ounce jars pizza sauce
2 cups Mozzarella cheese, grated
Topping:
cup Parmesan cheese,

grated

Add oil to 10 cast iron skillet. Add sausage, hamburger and onion; cook for
5 minutes. Drain grease. Add garlic powder, Italian seasonings and pizza sauce;
sir well. Add grated Mozzarella cheese on top of mixture.

Combine eggs, milk, salt and flour. Mix well. Spread over meat mixture.
Sprinkle with grated Parmesan cheese. Bake at 400F until golden brown, 20-30
minutes.
Variation: Add chopped green peppers, mushrooms and/or pepperoni,
according to taste.
Yorkshire Pudding

Yorkshire pudding is an English savory dish similar to a popover made from
batter. It is traditionally prepared in a cast iron skillet and is most often served
with roast beef. Au jus, the juice obtained from roasting meat, is considered an
essential accompaniment by many to really enjoy authentic Yorkshire pudding.
Yorkshire pudding is cooked by pouring batter into a greased cast iron skillet that
has been heated, and baking at a very high heat until it has risen. Traditionally,
it is cooked in a large skillet underneath a roasting meat, in order to catch the
juices that drip down.

Yorkshire puddings may be offered with a multitude of fillings, with the pudding
acting as a bowl. It can also be eaten as a sweet dish, with jams, jellies or maple
syrup.
11
YORKSHIRE PUDDING
teaspoon salt
3 eggs, room temperature
cup water
cup beef drippings
cup milk, room temperature

Mix flour and salt together until blended. Make a well in the flour, add the
milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat
again until the mixture is light and frothy. Set aside for an hour (or, if its the day
before, cover and place in the refrigerator overnight).

If the batter has been refrigerated, allow it to come up to room temperature
before using. When the roast beef is ready to come out of the oven, prepare the
mixture.

Preheat oven to 400F. Pour off drippings from roast beef and measure out
desired amount (about cup should do). Pour drippings into a 10 cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter
over the drippings and bake for 30 minutes (or until the sides have risen and are
golden brown). Cut and serve immediately.

Extra au jus or beef drippings can be poured on top for added favor.
YORKSHIRE PUDDING II
2 cups milk
4 eggs

Preheat oven to 450F. Spread shortening into a 10 cast iron skillet and
place on center rack in oven.

In medium bowl, mix flour and 1 cup of milk until a smooth paste is formed.
Whisk in eggs one at a time, mixing thoroughly. Whisk in remaining cup of milk.

When shortening in oven has begun to smoke, remove skillet from oven and
pour in batter. Bake in preheated oven for 20 minutes, until golden brown and
fluffy. Remove and allow to cool 5 minutes. Slice and serve immediately.
Casseroles
BROCCOLI CASSEROLE
Ruby Page Core, W.Va.
10 ounces broccoli, chopped

(frozen)
4 eggs, beaten
6 ounces cottage cheese,
small curd
1 small onion, chopped
cup soft oleo or butter

teaspoon salt
1 box Jiffy cornbread mix
(use dry)
1 cup cheddar cheese, shredded

Stir all ingredients except cup of cheddar cheese until well blended. Pour
into a large greased hot iron skillet. (Make sure skillet is very hot!) Sprinkle
remaining cup of cheddar cheese on top. Bake until top is dry and pulls away
from skillet (about 30-40 minutes at 375 F).
12
UPSIDE DOWN HAMBURGER PIE

Meat Mixture:
pound ground beef
1 tablespoon cooking oil
cup celery, finely chopped
1 onion, chopped
cup green pepper, chopped
1 teaspoon Worcestershire sauce

teaspoon salt
Dash pepper
Dough:
1 can biscuit dough
1 tablespoon parsley, chopped
teaspoon celery seed

Preheat oven to 450F. Brown meat in oil in a cast iron skillet. Add celery,
onion and green pepper. Cook over medium heat 5 minutes. Stir in tomato sauce,
Worcestershire sauce, salt and pepper. Turn into an 8 cast iron skillet.

Roll out biscuit dough between 2 layers of wax paper. Use top layer of wax
paper to push parsley and celery seeds into dough. Roll dough into 8 circle.
Place dough over hot meat. Bake 15 minutes. Remove from heat and let stand
5 minutes. Invert onto round dish.
SMOKED VENISON POT PIE

Ric Menefee Houston, TX
cup peas, frozen

1 12-ounce jar brown beef

gravy
1 1.5-ounce package dry

onion gravy mix
cup water
1 box pie crusts (contains 2)
cup Egg Beaters
tablespoon melted butter
1 teaspoon olive oil
1 medium onion
Dash of salt (no-salt substitute)
Pinch of pepper
Pinch of ground cinnamon
1 cups venison hind-quarter,
smoked & chopped
cup carrots, frozen
cup corn, frozen

Preheat oven at 350F. Use 6 iron skillet to saut in olive oil; chopped onion,
salt, pepper and cinnamon. Stir occasionally; remove from heat when onions are
clear. Combine meat, vegetables, gravys, and water with sauted mixture. Set
aside mixture to allow frozen vegetables to warm to room temperature.

Combine Egg Beaters and melted butter to make wash for crust.

Use well seasoned 10 iron skillet. Spray with cooking oil. Center one piecrust
in bottom of skillet and mold sides.

Pour in complete mixture. Brush egg wash on exposed piecrust edge. Lay
second piecrust over mixture, pinching top and bottom edges together. Brush
egg wash across entire top crust. Make 3-4 cuts in top crust for heat vents.

Cover crust edges with foil and bake in pre-heated oven for 25 minutes.
Remove foil and bake 25-30 additional minutes, or until crust is golden brown.
Remove and let cool 10 minutes before serving. Serves 6-8
13
BROCCOLI AND STUFFING SIDE DISH

1 box of stove top stuffing

12 ounces broccoli, frozen
(thawed)
2 cups Cheddar cheese,

shredded

Prepare stuffing as per box directions. Spray iron skillet with cooking spray. Put
stuffing in iron skillet. Sprinkle 1 cup of the cheese over top of stuffing. Spread 1 cup
of broccoli on top. Sprinkle with remaining 1 cup of cheese on top. Place in 350F.
oven for 10-15 minutes. Serve while hot.
BROCCOLI RICE CASSEROLE

cup onion, chopped
cup celery, chopped
2 tablespoons butter or

margarine
3 cups rice, cooked
1 10-ounce package broccoli,
chopped, frozen (thawed)
1 10-ounce can condensed

cream of chicken soup
4 ounces pasteurized process

cheese
teaspoon salt
teaspoon black pepper
c teaspoon hot pepper sauce
cup cheddar cheese, grated

In large skillet, cook onions and celery in butter until tender crisp. Add
remaining ingredients, except grated cheese. Bake at 350F for 35 minutes,
or until hot and bubbly. Top with grated cheese. Bake 2 minutes longer, or until
cheese melts. Serves 6-8.
SAUSAGE CORNBREAD
Janice Wright Winfield, W.Va.
1
1
4
1
3
2
1
pound sausage
cup cornmeal
cup flour
teaspoon salt
teaspoons sugar
eggs, beaten
cup milk
Brown sausage in 8 iron skillet until crumbled. Drain excess grease. Combine
dry ingredients in bowl; mix well. Stir in eggs and milk. Pour batter over sausage
in iron skillet. Bake at 415F for 25-30 minutes until brown. Makes 6 servings.
BAKED CORNBREAD CHILI

1 15-ounce can kidney beans
1 pound ground beef or venison
1 10-ounce can of water (use
a cup onion, chopped
soup can)
1 10-ounce can tomato soup
1 teaspoon salt
1 box Jiffy cornbread mix
1 1-ounce package of chili mix

Brown ground beef or venison and onion in oil in a cast iron skillet. Add soup, water,
beans and seasonings.

Mix cornbread according to directions on the box; pour on top of meat mixture. Place
in oven; bake 20-30 minutes at 350F.
14
MEXICAN SKILLET CHICKEN

1 4-ounce can green chilies, diced
and peeled
1 medium onion, chopped
1 cup hot pepper cheese, grated
2 6-ounce packages yellow
cornbread mix
1 cup cheddar cheese, grated
2 cups corn tortilla chips, slightly

broken
2 cups chicken, cooked, diced
1 cup sour cream
1 10.5-ounce can cream of chicken
soup, undiluted
Heat oven to 400F. Grease large cast-iron skillet. Combine sour cream, soup,
chilies, onions and chicken in medium mixing bowl. Make cornbread following the
instructions on package in large mixing bowl. Add grated cheddar cheese to cornbread
mixture. Cover the bottom of the skillet with the broken tortilla chips. Sprinkle the
grated hot pepper cheese over the chips. Spread sour cream and chicken mixture
over chips. Carefully spread cornbread mixture over chicken layer. Bake at 400F for
25-30 minutes, or until golden brown. Serves 6-8.
Rusty or grease-encrusted cast iron pieces can be restored. One

method is to spray cookware with an oven cleaner and seal it
in a black plastic bag. Place bag in full sun for 6 hours. Scrub,
rinse, and repeat until clean. Then re-season the cookware.
Submitted by: Ann Walker, Hillsboro, W.Va.
CREOLE-ITALIAN CORNBREAD CASSEROLE

1 teaspoon dried oregano

1 2.25-ounce can black olive
slices, drained
4 thin slices ham, deli-style
4 slices provolone cheese
20 slices pepperoni

Preheat oven to 450F. Prepare cornbread mix according to package directions.
Grease a 10 cast iron skillet lightly with vegetable oil. Place skillet in preheated
oven for 5 minutes. While skillet is heating, combine salad olives, chopped red onion,
celery, minced garlic, oregano and olive oil in small bowl; stir to mix well.

Remove skillet from oven. Pour half of cornbread mixture in bottom of pan.
Layer ham slices, Provolone cheese and pepperoni slices on top of cornbread
mixture. Top with salad olive mixture. Pour remaining cornbread mixture over
top of meat, cheese and olive mixture. Arrange sliced black olives over top of
cornbread mixture.

Bake approximately 18-20 minutes, or until top is golden brown. Remove
from oven; cool on rack for 5 minutes. Cut into wedges. Serves 4-6.
2 6-ounce packages of
cornbread mix
Vegetable oil
1 cup salad olives, chopped
and drained
cup red onion, finely chopped
cup celery, finely chopped
15
Meats
SMOKED SAUSAGE JAMBALAYA
1
1

pound smoked sausage

medium onion, chopped
cup green pepper, chopped
cup celery, sliced
1
1
4

cup instant rice

8-ounce can tomatoes
drops hot pepper sauce

Cut sausage into 2 pieces; brown in a 10 iron skillet. Saut onion, green
pepper and celery until tender. Add rice, tomatoes, hot pepper sauce and black
pepper; cook on low heat until thoroughly heated.
GRANNYS SAUSAGE
Kathleen King Moorefield, W.Va.
A quick skillet supper that I have been making for years!

It is delicious with biscuits and apple butter.
1 pound ground sausage
(we like it hot)
1 cup quick rice
1 cup water
1 10.5 can of Campbells Old Fashioned Vegetable Soup

Boil water. Stir in rice; let sit while you brown sausage in iron skillet. Mix soup
into sausage. When rice is ready stir in iron skillet. serve in the iron skillet.

SLICED PORK SHOULDER AND GRAVY

4 pieces pork shoulder,
3 tablespoons oil
bone or boneless
2 cups water
cup flour
teaspoon salt
teaspoon pepper

Heat oil in iron skillet on low. Roll pork in flour; place in skillet. Season with
salt and pepper to taste. Brown pork on both sides. Add water to browned pork.
Simmer on low and turn pork every 5 or 10 minutes. Cook down until gravy
thickens. Serve over biscuits or potatoes.
CORN BEEF AND POTATOES

1 tablespoon sugar
stick margarine
2 tablespoons bacon
1 12-ounce can corn beef

6 potatoes

Peel and quarter potatoes. Cook with bacon grease, salt, sugar and pepper
in heavy iron skillet. When tender, add corn beef and margarine to potatoes.
Simmer for 15 minutes. Serves 6 or more.
16
BROOK OR RAINBOW TROUT SUPREME

4 trout, cleaned

1
2

cup butter
mushrooms, drained
1 tablespoon lemon juice
teaspoon salt
Lemon juice to taste

egg, beaten
tablespoons milk
cup bread crumbs

Sprinkle trout inside and out with lemon juice, salt and pepper. Combine egg
with milk; dip trout in mixture. Coat with bread crumbs. Melt cup butter in large cast
iron skillet. Add fish; saut until golden brown on both sides. About 3-4 minutes.

Melt remaining butter in separate skillet. Add mushrooms, 1 tablespoon lemon
juice, and teaspoon salt. Saut until mushrooms are hot. Place trout on serving
platter; spoon mushrooms on top.
CHICKEN FRIED PORK WITH MILK GRAVY

4 rib pork chops, boneless
1
1
3
2
( thick) or 1 pounds
3 tablespoons all-purpose flour
1 teaspoons salt
teaspoons black pepper

large egg
cups whole milk
cups vegetable oil
SPECIAL EQUIPMENT: a meat pounder with rough-textured side; a deep-fat

thermometer.

Preheat oven to 250F. Pound pork chops on both sides with rough-textured
side of meat pounder until thick. Season with salt and pepper; cut into 3
pieces.

Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a
shallow dish. Whisk together egg, cup milk, remaining teaspoon salt and
teaspoon pepper in another shallow dish. Dip pork pieces in egg mixture to
coat, then dredge in flour. Transfer pork as coated to large rack set on a baking
sheet. Let pork stand, uncovered, at room temperature 15 minutes.

Heat oil in deep 10 cast iron skillet over high heat until thermometer registers
375F (see cooks note, below). Fry pork in batches, turning over once, until
golden, about 4 minutes per batch, transferring to paper towels to drain. Return
oil to 375F between batches. Keep pork warm on clean baking sheet in oven.

Pour off all but 2 tablespoons oil into a heat proof bowl, leaving any brown bits
in bottom of skillet. Add remaining 3 tablespoons flour to skillet; cook roux over
moderate heat, stirring constantly, 3 minutes. Bring to a boil; whisk in remaining
2 cups milk. Reduce heat and simmer, whisking occasionally, until thickened,
about 5 minutes. Season gravy with salt and pepper and serve over pork.

COOKS NOTE: To take the temperature of a shallow amount of oil with a
metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in
skillet, resting other end (not plastic handle) on rim of skillet. Check temperature
frequently. Serves 4.
17
PAN-FRIED BROOK TROUT

whole brook trout (cleaned with
4
head and tail left on)
8 slices bacon
Salt
Freshly ground black

pepper
2 cups white or yellow
cornmeal

In large cast iron skillet, cook bacon over medium heat until crisp. Transfer
bacon to paper towels to drain. Leave bacon fat in the skillet.

Dry trout, sprinkle inside and out with salt and pepper; dredge in cornmeal,
shaking off excess. Heat bacon fat in skillet. Add trout; cook for about 5 minutes
on each side turning until browned on both sides. Drain on paper towels.

Serve trout on platter with bacon used for garnish.
SKILLET FRIED RAINBOW, BROWN OR BROOK TROUT

cup pecans, chopped
2 tablespoons parsley, fresh,
chopped
1 tablespoon lemon juice,
fresh squeezed
1 stick unsalted butter

2 whole brook, rainbow, or brown
trout (cleaned, keeping head
and tail intact)
1 teaspoon salt

Preheat oven to 200F. Melt 2 tablespoons butter in 12 cast iron skillet
over low heat; remove from heat. Rinse trout; pat dry. Brush with melted butter
inside and out; season with teaspoon salt. Dredge each fish in flour to coat
completely, shaking off excess.

Add oil and 2 tablespoons butter to skillet; heat over moderately high heat
until foam subsides. Saut both trout turning over once using spatulas until golden
(about 8 minutes). Remove trout to serving platter.

Pour off fat from skillet; wipe clean. Melt remaining stick butter over
moderate low heat and cook pecans, stirring until fragrant and darker (about 1-2
minutes). Add parsley, pepper and remaining teaspoon salt, swirling skillet to
combine; remove from heat. Add lemon juice, stirring to incorporate and spoon
over trout. Serve immediately.
TROUT ALMONDINE
-6 cleaned trout
4
1 egg, beaten
cup milk
2

2
tablespoons butter
cup sliced almonds
cup butter, melted
tablespoons lemon juice

Bone trout. Salt and pepper to taste. Combine egg and milk in bowl. Dredge
trout in flour, then in egg mixture and again in the flour. In a large skillet, heat oil
and 2 tablespoons butter. Add trout and fry for 5-6 minutes on each side.

In skillet, cook almonds in the cup melted butter until almonds are browned.
Remove from heat and stir in lemon juice. Place trout on a warm serving platter
and pour almonds over and serve immediately.
18
SKILLET HASH
4 cups beef, cooked, chopped or
ground leftovers
2 cups potatoes, cooked, chopped
leftovers
1 cup onion, chopped
teaspoon salt
teaspoon pepper
teaspoon sage
cup meat juice or left over gravy
cup bacon fat or lard

Mix meat, potatoes, onions and seasonings; moisten with meat juice. Heat
bacon fat in heavy skillet; add hash and fry slowly until brown and crisp. Makes
4-5 servings.
PISTACHIO-CRUSTED ARCTIC CHAR

Jonathan Browning Man, W.Va.
WV Company: West Virginia Aqua
6 ISIS Arctic Char fillets with skin
teaspoon salt
6 tablespoons unsalted butter,
softened
tablespoon vegetable oil
(1-1 thick) deboned

1 cup shelled pistachios not red
cup packed fresh basil leaves
2 tablespoons minced shallot

Chop pistachios in food processor until coarse. Add basil, shallots, salt
pepper and softened butter. Puree until mixture forms a paste. Preheat oven to
400F. Pat fish dry. Heat oil and remaining tablespoon butter in 12 cast iron
skillet. Brown fillets for 3-4 minutes. Transfer fillets, skin side down, to a lightly
oiled baking pan. Spread pistachio paste c" thick on each fillet. Bake in middle
of oven until cooked through, about 9-11 minutes.
BARBECUED DEER MEAT

1
2
1
3
3

1
1
pound deer meat

tablespoons shortening
cup onions, chopped
tablespoons vinegar
teaspoons Worcestershire sauce
cup ketchup
teaspoon salt
teaspoon pepper
teaspoon chili powder
15-ounce can tomatoes

Melt shortening in iron skillet. Add onion and meat; cook until onion is tender
and meat is brown. Add all other ingredients and cook 20 minutes. Add water if
too thick.
19
ROGERS SOUTHWESTERN CHILI OR TORTILLA CHIP DIP

Angie Cowger Webster Springs, W.Va.
cup brown sugar
1 16-ounce container of Custard
2 tablespoons taco seasoning

1 cup green chilies, diced
Stand Hot Dog Chili

1 pound black beans
WV Company: The Custard Stand

Combine ingredients in iron skillet. Bring mixture to a boil, immediately reduce
heat; simmer for at least 15 minutes. Place in serving bowls; add a generous
portion of shredded cheese or a heaping spoonful of sour cream on top. Serve
with taco chips.
SOURDOUGH STEAK
3 pounds round beef steak
2
1
1

(1 thick)
2 teaspoons onion salt
teaspoons paprika
cup buttermilk
cup lard or shortening

Using a meat-tenderizing mallet or knife, pound steak to thick. Cut into
serving pieces. Combine flour and seasonings. Dip pounded steak in buttermilk,
then in flour mixture. Fry in 1 of hot lard in cast iron skillet. Makes 6-8 servings.
TEN MINUTE VENISON SPAGHETTI SAUCE

This recipe gives a different taste and texture to spaghetti sauce.
1 16-ounce can tomatoes, undrained

1 pound venison roast, cooked
1 14-ounce jar prepared spaghetti

and shredded
1 teaspoon basil
sauce

Place tomatoes in large iron skillet and chop up with side of spoon. Add
spaghetti sauce, venison and basil. Simmer until hot while pasta cooks in separate
pot. Serve parmesan cheese for topping.
CREAMED VENISON
1 10.5-ounce can cream of

mushroom soup
10.5-ounce can water
1 teaspoon beef bouillon

granules
2 cups cooked venison or beef,

cooked and cubed
- cup onion, chopped
cup celery, chopped
2 tablespoons olive oil
Saut celery and onion in iron skillet until tender. Add mushroom soup
and water to which bouillon has been added. Add chopped venison. Simmer to
heat through. Salt and pepper to taste. Serve over rice or toast. Serves 4.
20
Gravies
RED EYE GRAVY

After frying country ham or pork shoulder, add water to drippings in hot iron
skillet. Let sizzle and stir.
POOR MANS GRAVY


After frying any meat, sprinkle flour in pan drippings to cover the bottom of hot
iron skillet, stir until flour golden brown. Add 1 cups of water. Keep stirring; add
evaporated milk until you reach desired consistency, salt and pepper to taste. You
use this for sausage, ham, pork, chicken, etc.

If you dont have the meat, just use saved bacon grease or use lard and water
or use beef or chicken broth.
Fruits & Vegetables

IRON SKILLET RAMPS AND BACON
pound bacon, chunked or
1 pound fresh ramps or leeks,
finely minced
1 tablespoon oil
cleaned

Put bacon in skillet with oil and fry on low until done. Place ramps in skillet with
bacon. Cook on low until done. Serve with scrambled eggs and fried potatoes.
FRIED OKRA
cup cornmeal
2
1 teaspoon salt or
seasoned salt
3 cup Parmesan cheese,
grated, optional
3 teaspoon chili powder,

optional
3 cups okra, sliced
b cup milk

Mix dry ingredients in small mixing bowl. Dip slices of okra in milk, then in
cornmeal mixture until coated. Heat oil in iron skillet over medium heat. Add
cornmeal-coated okra; fry until golden brown. Turn; fry on other side.

To oven-fry: Oil cast iron skillet. Spread cornmeal-coated okra evenly in
skillet; bake in preheated 400F oven 30-45 minutes, stirring often. Serves 4-6.
21
SAUTEED CHERRY/GRAPE TOMATOES

WV Company: Appalachian Mountain Specialty Foods
1
3
6

1

Specialty Wilted Lettuce
Salad Dressing
Salt to taste
tablespoon olive oil

garlic cloves, finely chopped
green onions, thinly sliced
with some stems
pint fresh cherry/grape tomatoes

Preheat oven to 375F. In cast iron skillet over medium-high heat saut onions
and garlic in oil until they sweat (about 2-3 minutes). Add tomatoes and stir to coat
in onions and garlic. Add dressing and salt, place in oven; roast 18-20 minutes.
FAT-FREE CINNAMON AND SORGHUM FRIED APPLES

Susanna Holstein Sandyville, W.Va.
4 cups apples, tart, firm, pieced

or sliced, cores removed
cup sorghum molasses
teaspoon cinnamon
cup water

Place apple pieces in a cast iron skillet. Add water and sorghum; cook over
medium high heat, stirring occasionally to keep from sticking. When apples begin to
soften, add cinnamon and reduce heat slightly. Stir as needed to keep from sticking;
too much stirring will break apart the apple pieces. Add more molasses to your taste.
Cook until water is gone and apples begin to caramelize in the molasses.

Remove from heat. Allow to cool some before serving.
OVEN FRIED ROOT VEGGIES

Anna Brown Morgantown, W.Va.
WV Company: Browns Creations in Clay
6 cups assorted root vegetables,

chopped 1 thick
2 tablespoons Browns Creations

Garlic Infused Oil
teaspoon salt
teaspoon rosemary, dried
teaspoon red pepper flakes

Use any combination of root vegetables. I like to use yellow potatoes, parsnips,
carrots, onions and rutabagas.

In iron skillet, toss vegetables with Browns Creations Garlic Infused Oil
until well coated. Add salt, black pepper, dried rosemary and red pepper flakes
to taste. Bake in 450F oven for about 20 minutes or until done.
22
SOUTHERN GREENS
WV Company: Appalachian Mountain Specialty Foods

Specialty Wilted Lettuce
Salad Dressing
2 pounds fresh assorted greens

(Kale, Collard, Mustard
and Turnip)
In large cast iron skillet, heat salad dressing. Add fresh greens; saut until
they start to wilt. Simmer in dressing about 30 minutes.

Serve with additional dressing splashed on top.

MIXED VEGETABLE DISH

Nina Jean Painter Baker, W.Va.

2
1
3
2
2
tablespoons olive oil

tablespoon butter
potatoes
turnips
onions
green pepper
1
1 6-ounce jar or can mushrooms,
sliced (or fresh)

In iron skillet, heat olive oil and butter. Slice and dice vegetables; add to
skillet. Fry to desired tenderness; season to taste. Enjoy!
FRIED GREEN TOMATOES


3 tablespoons canola oil
2-3 large green tomatoes,
sliced
cup flour
teaspoon salt
teaspoon pepper
Biscuits, optional
Fried potatoes, optional

In iron skillet, heat oil on low. Roll sliced tomatoes in flour; place in pan. Add
salt and pepper. Cook on low until tender and brown, turning every few minutes.
Serve with biscuits and fried potatoes.
SKILLET FRIES
1 teaspoon salt
teaspoon pepper
cup bacon fat or lard
4 cups potatoes, raw, thinly

sliced (about 2 pounds)
2 medium onions, thinly sliced

Toss potatoes, onions and seasonings together. Heat bacon fat in a heavy
skillet; add potato mixture. Cover and cook over low heat for 15 minutes. Turn
potatoes, cover and cook 15 minutes more. Makes 4-6 servings.
23
FRIED POTATOES WITH RAMPS

Kelly A. Quinn Parkersburg, W.Va.
WV Company: Flamin Reds
6 potatoes, sliced thick

1 cup ramps, chopped (use
entire plant if good)
1 tablespoon sugar
Bacon drippings
Salt and pepper, to taste
12-ounce bottle Flamin Reds
BBQ Sauce (your choice)

In large cast iron skillet, add bacon drippings; combine potatoes, ramps, and
sugar. Cook over medium to low heat until potatoes are tender. Season with salt
and pepper. Serve with Flamin Reds BBQ sauce on the side.
BLACK IRON SKILLET CORN

8 ears of corn, fresh
4 tablespoons flour
pound bacon
cup water
1 cup milk
6 slices bacon
Fry bacon in cast iron skillet, remove; crumble.

Cut corn from cob; scrape cob to get milk out. Add corn to bacon drippings;
cook for a couple of minutes on low heat, stirring constantly. Then add a little water,
just past the corn; cook until corn is tender and most of the water is gone.

Mix flour into milk, several tablespoons to a cup of milk. Add corn, crumbled
bacon, salt and pepper. Cook a few minutes longer to thicken the white sauce.
Fajita Skillet/Round Griddle

This piece is a flat round skillet. Its ideal for preparing fajitas or pancakes on
the stovetop or homemade pizzas or biscuits in the oven.
Fajitas
BEEF FAJITAS
2

3
1
2
1
1
1
2
3 tomatoes, cut into wedges

1 16-ounce package flour
tortillas
pounds sirloin beef steaks,

cut into strips
tablespoons cooking oil
tablespoon cumin
tablespoons chili powder
large green pepper, cut into strip
large red pepper, cut into strip
large yellow pepper, cut into strip
medium onions, cut into strips
Toppings, optional:
Sour cream
WV Salsa of choice
Shredded cheddar cheese
Diced peppers
Olives

In cast iron fajita skillet or griddle, brown beef strips in oil. Sprinkle with
spices, set aside; keep warm. Saut peppers and onion strips. Sprinkle with
remaining spices. Add to meat; blend together. Place tomato wedges evenly
around mixture and let tomatoes warm. Serve with flour tortillas warmed in oven.
Serve with toppings.
24
SHRIMP FAJITAS
1 pound medium shrimp
1 cup cilantro, lightly packed
a cup lime juice
4-6 flour tortillas
1 tablespoon cooking oil
2 large green peppers, stemmed,

seeded and thinly sliced
1 large onion, thinly sliced
Toppings, optional:
2 cup plain nonfat yogurt
1 16-ounce jar WV salsa
of choice

Stir together shrimp, cilantro, garlic and lime juice. Let stand at room
temperature 20 minutes.

Wrap tortillas in foil; place in 10 cast iron skillet in 350F oven for 5-10
minutes.

Heat oil in cast iron fajita skillet or griddle. Add peppers and onions, stir over
medium heat until soften, remove; keep warm.

Add shrimp to skillet, increase heat to high; cook, stirring often, until done
(about 3 minutes). Add warm onions and peppers and remaining cilantro, garlic
& lime juice mixture to skillet.

Warm flour tortillas by placing them in separate heated cast iron skillet
individually for 5-10 seconds on each side. Spoon warm shrimp mixture into
tortillas; serve with toppings.
CHICKEN FAJITAS
arinade:
M
1 clove mince garlic
1 teaspoons season salt
1 teaspoons ground cumin
teaspoon crushed red pepper
2 tablespoons lime juice, fresh
1 pounds chicken, sliced into strips
1 cup sliced red bell pepper

3-4 tablespoons olive oil
8 large flour tortillas, warmed
Toppings, optional:
1
1

1

1

Fajita:
cup sliced onion
cup chopped green onion
sliced avocado
16-ounce jar WV salsa of
choice
16-ounce container sour
cream
16-ounce package cheddar
cheese, shredded

Marinade: Combine all ingredients. Marinate chicken strips for at least 2
hours.

Fajita: In cast iron fajita skillet or griddle, saut onions and peppers in oil until
lightly browned; remove from pan. Saut chicken until well coated with glaze,
about 10 minutes. Toss in vegetables, reheat; then spoon into flour tortillas. Serve
with toppings.
25
TURKEY FAJITAS
2
1
1
1

1
1

2 fresh tomatoes, peeled and

cubed
cup salsa
12 flour tortillas
Toppings, optional
1 16-ounce container sour cream
1 8-ounce jar black olives, sliced
tablespoons cooking oil

pound turkey, cut into strips
teaspoon seasoning salt
green bell pepper, cut into
strips
red bell pepper, cut into strips
medium yellow onion, cut
into rings

In cast iron fajita skillet or griddle, heat 1 tablespoon oil over medium heat.
Add turkey strips and sprinkle with seasoning salt. Stir 3-4 minutes or until turkey
is no longer pink (do not overcook); remove from skillet.

Add remaining oil to skillet, then add peppers and onions. Cook and stir for
2-3 minutes; add tomatoes and salsa. Put turkey back in skillet with vegetables;
heat to bubbling.

Warm flour tortillas by placing in separate heated cast iron skillet individually
for 5-10 seconds on each side. Spoon fajita mixture into warm flour tortillas; roll
up. Serve with toppings.

The piece is a modified skillet that is slightly deeper than
a regular skillet to keep cooking oil from spilling out.
It was this fryer that made southern fried chicken famous.
It was Grandmas favorite.
Chicken Dishes
FRIED CHICKEN
1 cup flour
1 egg
cup buttermilk
1 tablespoon flour
1 chicken, pieced
2 cups shortening or
cooking oil
1 teaspoon salt
2 teaspoons poultry
seasoning
1 teaspoon paprika

Melt shortening in 12 cast iron chicken fryer skillet. In bowl, combine dry
ingredients. In separate bowl, mix egg with buttermilk; add 1 tablespoon of flour
to wet mixture. Dip chicken in wet mixture, then dry mixture, repeat; shake off
excess. Fry in hot shortening until brown, turning as needed. When both sides
are golden brown, cover loosely with lid for 20-30 minutes on low heat. Drain on
paper towels.
26
LA PAIX HERB FARMS ROSEMARY CHICKEN

Myra Bonhage-Hale Alum Bridge, W.Va.
WV Company: La Paix Herb Farm
4 chicken breasts, skinless

Salt and pepper
5 garlic cloves, chopped or pressed
1 cup white (Chardonnay, Pinot
Grigio) or Rose wine
1 cups mushrooms (shiitake

preferred)
1 green pepper cut into strips
1 tablespoon dried rosemary or
4 fresh sprigs
1 cup Mozzarella cheese, grated

Preheat oven to 350F. Cover bottom of iron chicken fryer skillet with salt and
pepper; heat until hot but not smoking. Add chicken; sear both sides, then saut in
butter with garlic cloves. When breasts are light golden brown, add wine, garnish
with mushrooms and peppers. Sprinkle rosemary in sauce and over chicken.

Place chicken fryer in preheated oven and heat 30 minutes. Check chicken;
add more wine if needed. Sprinkle with cheese, heat an additional 15 minutes;
garnish with any additional rosemary.
SIMMERED TUSCAN CHICKEN

Carlene Reher St. Clairsville, OH
1

2
2
4

1
pound chicken breast, boneless,

skinless, 1 cubes
garlic cloves, minced
tablespoons olive oil
medium potatoes, cubes
(about 4 cups)
medium red bell pepper, diced
1

1

1

27-ounce jar marinara pasta

sauce
pound cut green beans, fresh or
frozen
teaspoon dried basil

In a cast iron chicken fryer, saut chicken and garlic in olive oil until chicken
is lightly browned. Add potatoes and peppers; continue to cook about 5 minutes,
stirring occasionally. Add pasta sauce, green beans, basil, salt and pepper; bring
to a boil. Reduce heat to medium, cover; simmer 35 minutes or until chicken is
thoroughly cook and potatoes are tender. Stir occasionally. Cooking time is 40
minutes. Serves 6.
MIRACLE CHICKEN SKILLET

Patti Crow Cameron, W.Va.
cup Miracle Whip dressing

1 cups minute white rice,
uncooked
1 cups chicken broth
4 small chicken breast halves,

boneless, skinless (1 pound)
1 tomato, chopped
cup cheddar cheese,
shredded
Mix dressing, rice, broth and chili powder in large chicken fryer skillet. Top
with chicken. Bring to a boil; cover. Reduce heat to low; simmer 25 minutes.
Top with remaining ingredients. Cook an additional 10 minutes or until chicken
is cooked through (170F) Serves 4.
27
MOTHERS FRIED CHICKEN


1
6

teaspoon salt
teaspoon pepper
teaspoon sugar
cup flour
cup Canola oil

egg
chicken legs
Garlic salt, optional

In bowl, combine salt, pepper, sugar and flour; mix well. Put oil in cast iron chicken
fryer skillet; heat on low.

Beat egg. Roll chicken in egg, then flour mixture. Place in warm oil. Fry chicken
on low until well brown on all sides. Chicken should be done in approximately 30
minutes.

For a different taste, add a sprinkle of garlic salt just before removing from pan.
SOUTHERN FRIED CHICKEN WITH MILK GRAVY

2 eggs
2 tablespoons milk
1 teaspoons pepper
teaspoon ground cumin
teaspoon dried oregano
teaspoon paprika
1 cup shortening
2 broiler/fryer-type chickens,
cut up (3 pounds each)
Milk Gravy:
2 teaspoon salt
c teaspoon pepper
1 cup milk
1 cup water
c teaspoon browning sauce,
optional
Fresh oregano, optional
In medium bowl, beat eggs and milk. In another bowl, combine flour and
seasonings. Dip chicken pieces in egg mixture, then flour mixture.
Melt shortening in 12 cast iron chicken fryer; brown chicken on both sides.
Cover and cook over low heat for 45 minutes or until juices run clear. Remove
from fryer; keep warm. Reserve cup drippings in fryer for gravy.
Milk Gravy: stir flour, salt and pepper into reserved drippings in fryer. Cook
and stir over medium heat 5 minutes or until browned. Combine milk and water;
add to fryer, stirring constantly until it thickens. Bring to a boil; boil and stir 2
minutes. Add browning sauce if desired. Serve gravy with chicken. Garnish with
oregano. Serves 8.
28
Cornbread
GRANDMA CHARLOTTES BLACK MAGIC CORN BREAD
Charlotte Davidson Buckhannon, W.Va.
1
1

2
tablespoon bacon fat

cups cornmeal, stone ground
cup white flour
1 tablespoon sugar
2 tablespoons shortening,
melted
1 egg
1 cups buttermilk
Preheat oven to 450F. Put bacon fat in iron pan of your choice; place in oven
until hot.

Put dry ingredients in bowl; add remaining ingredients and stir until smooth. Pour
batter into hot cast iron pan. Bake 20-25 minutes until brown on top as desired.

Remove from oven; immediately loosen cornbread from pan by running knife
around edges. Place plate on top of cornbread; while supporting plate with one hand,
turn iron pan over to remove cornbread.

NOTE: Grandma Charlotte has a cast iron skillet used ONLY for cornbread. The
skillet is seldom washed but instead is wiped down with vegetable oil after each use.
Treat your skillet this way and dont substitute other oils for the bacon grease and
your cornbread will consistently pop right out of the skillet.
FANCY WEST VIRGINIA CORNBREAD

Recipe designed for 8 iron skillet.
Wanda Wills Grassy Meadows, W.Va.
2
1
1

cups cornmeal, self-rising

8-ounce sour cream
tablespoon sugar
cup vegetable oil
teaspoon salt
3 eggs, beaten
1 15-ounce can creamed style
corn, drained
Mix all ingredients together. Pour in greased cast iron pan or skillet of your
choice. Bake at 375F for 45 minutes until golden brown.
MY CRUSTY CORNBREAD
Recipe designed for #9 iron skillet.
Addie Keaton Iaeger, W.Va.
My family loves it
cups flour, self-rising
1
1 cup cornmeal, self-rising
1 tablespoons sugar
2 tablespoons margarine or oil

1 egg (optional)
1 cups sweet milk

Mix all ingredients together in medium mixing bowl. Pour mixture into heated
cast iron pan of your choice greased with cooking spray. Bake at 375F for 35-40
minutes.
29
CORNBREAD
Unique Cornbread
Pans
Wedge Pan
Wedge Sections provide a tasty
crust to each piece of cornbread
or scones.
Cactus Pan
Making Mexican cornbread or
preparing special muffins, the
cook cant go wrong with this
Southwestern touch!
Recipe designed for #8 cast iron skillet.

Pat Barlow Tunnelton, W.Va.
cups yellow cornmeal

1
1 teaspoon sugar
1 tablespoon baking
powder
cup cooking oil
1 egg
1 cup buttermilk
cup flour
1 teaspoon salt

Beat egg, buttermilk, baking soda,
flour and salt together in large mixing
bowl. Stir in cornmeal, sugar, baking
powder and oil. Use 2 tablespoons of
oil with a paper towel to grease and
cover a cast iron pan of your choice.
Pour batter into iron pan. Bake 450F
oven 30 minutes until golden brown.
Serve warm with lots of butter.
CORNBREAD
Isabel Morgan Caldwell, W.Va.
Corn Ear Pan

A traditional favorite making
cornbread in the shape of ears of
corn is sure to be a hit!
Perch Pan
Fish-shaped muffins, cornbread
or hushpuppies add a festive flare
to an ordinary fish fry.
The iron skillet I have used for

60 plus years was acquired with
Octagon soap coupons which were
redeemed at J. J. Townleys 5 and 10
store in Ronceverte, W.Va.
cups cornmeal mix
1
cups flour, self-rising
1 tablespoon sugar
1 egg
2 tablespoons salad dressing
1 cups buttermilk

Mix dry ingredients together. Add
egg, salad dressing and milk; mix thoroughly. Pour in greased cast iron pan.
Bake at 425F for 30 minutes or until
golden brown.
30
SKILLET CORNBREAD
Kathryn Green Cowen, W.Va.
a
2
2
1
2 teaspoons butter
1a cups yellow cornmeal
a cup flour, all-purpose
3 teaspoons sugar
teaspoon salt
cups milk
eggs
cup buttermilk

Preheat oven to 400F. Put butter in 9 iron skillet; heat skillet. Sift cornmeal,
flour, soda, sugar and salt together. Stir in 1 cup milk and eggs. Stir in buttermilk.
Pour into skillet. Pour 1 cup milk over top of corn mixture. DO NOT STIR. Bake
in oven for 35 minutes. This is a cornbread with a custard layer. Cut in wedges
and serve warm with butter. Serves 8.
MEXICAN CORNBREAD
Lola Kessell Lexington, KY
I place pats of butter across the top as soon as I remove it from the oven.
1
1
3

1
1
cup self-rising cornmeal

cup self-rising flour
tablespoons sugar
cup vegetable oil
green bell pepper, chopped
banana pepper, chopped
cup onions, chopped

1 8-ounce can creamed corn
1 cup milk
cup hot cheese or longhorn
cheese, shredded
1 egg

Combine all ingredients; mix well. Pour into large, well-greased cast iron pan
of your choice. Bake at 350F until bread begins to brown, about 1 hour.
FALL RUN JALAPENO CORNBREAD

1
1
1
4

cup all-purpose flour, sifted

cup yellow or white cornmeal
tablespoon sugar
teaspoon salt
1 cup milk
1 egg, beaten
1 jalapeno red pepper, seeded
and chopped fine
2 tablespoons melted shortening

or oil
Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Add milk,
egg, jalapenos and shrotening. Stir just until smooth; dont over beat. Pour batter
into cast iron pan of your choice and bake at 450 F for 15-20 minutes until golden
brown on top. Serves 8.
31
FULL COUNT CORNBREAD

S. E. Ritz Romney, W.Va.
3 cups yellow cornmeal, whole

kernel
2 cups white flour, unbleached
1
b
2
3
2
teaspoon salt
cup white sugar, optional
cup butter
medium eggs
cups buttermilk *

Preheat oven to 375F. Sift dry ingredients together in large mixing bowl.
Warm cast iron pan in oven and melt butter in it while preparing other ingredients.
Mix most of the butter into dry ingredients except a generous butter coating in the
pan. Add eggs and buttermilk, mixing well until a thick, smooth batter is formed.
(*Slightly more than 2 cups of buttermilk may be needed.)

Pour cornbread batter into warm cast iron pan; place in oven. Check after
30 minutes of baking. An additional 15 minutes or so of baking time may be
required. If so, move iron pan to another location in oven to ensure even baking.
Cornbread is finished baking when it is browned and risen and may split open.
Remove from oven, cut; butter for immediate enjoyment!
Cast iron heats evenly making it a consistent heat conductor

and allowing for precise control of cooking temperatures.
UPSIDE DOWN SALSA CORNBREAD

4
1
1
1

1
1

tablespoons vegetable oil

pound ground beef chuck
medium onion, chopped
teaspoon salt
medium bell pepper,
seeded, cut in rings
2

1
1
1

1
1
cups Teays Valley

Cornbread Mix
tablespoon sugar
cup shredded cheddar cheese
16-ounce jar Fire Creek
salsa, medium hot
cups milk
egg
In deep 8 iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions
and spices together until ground chuck is no longer red. Turn heat off. Move mixture
to one side of skillet; place half of pepper rings in bottom. Repeat this procedure
for the other side. Spread ground beef chuck mixture evenly over pepper rings.
In mixing bowl, combine cornmeal mix, sugar, cheese, salsa, milk, egg and 3
tablespoons vegetable oil; mix well. Spread over mixture in skillet. Bake in preheated
425F oven 40 minutes or until done. Turn upside down on serving dish.
32
JOHNNAS HAM AND CHEESE CORNBREAD

Recipe was designed for a 10 skillet.

1
1
1
2
1
2
cups white cornmeal

cups biscuit mix
tablespoons sugar
teaspoon salt
eggs, lightly beaten
1

1

cups milk
cup oil
cup ham, small cubes
cup cheddar cheese,
shredded

Mix cornmeal, biscuit mix, baking powder, sugar and salt in medium bowl. Add
eggs, milk, cheese and cubed ham.

Heat half of oil in cast iron pan until very hot; add other half of oil to cornbread
mixture. Pour batter into a prepared iron pan of choice. Bake at 450F for 25 minutes.
Serves 8.
Special Thanks
We gratefully thank and acknowledge those that have
contributed to this cookbook. We appreciate each recipe, tip
and historical tid-bit we received. Our contributors ranged from
West Virginia residents and agribusiness owners to West Virginia
Department of Agriculture employees to those who have West
Virginia ties and even those that just hold a special place in
their hearts for West Virginia. Without each and every piece of
information we received, this cookbook would not be possible.
We feel sure you have not only allowed us to
engage appetites, but also memories!
Contributors can receive a complimentary copy
of this cookbook by contacting the
West Virginia Department of Agriculture at 558-2210.
Additional requests for complimentary copies can be made at
558-3708.
For Non-Profit Use Only
33
Skillet
Cakes
Peach Upside Down Cake............................. 1
Pineapple Upside Down Cake....................... 1
W.Va. Skillet Upside Down Cake................... 3
Pear Walnut Upside Down Cake................... 4
Raspberry Skillet Cake.................................. 4
Pineapple Skillet Cake................................... 5
Spiced Pear Skillet Cake............................... 5
Cherry Chocolate Delight.............................. 6
Cobblers
Apple Skillet Cobbler..................................... 6
Cast Iron Cobbler.......................................... 6
Other Desserts
Apple Crisp.................................................... 7
Baked Fudge Brownie................................... 7
Black Iron Skillet Butterscotch Pie................. 7
Shut Your Mouth Sweet Potato Pie............... 8
Breads
Grandmas Corn Pone................................... 8
Corn Pone..................................................... 9
Irish Bread..................................................... 9
Buttermilk Drop Biscuits................................ 9
Pepperoni Bread............................................ 10
Ramp Biscuit Mix Pizza................................. 10
Buttermilk Biscuits......................................... 10
Upside Down Pizza....................................... 11
Yorkshire Pudding......................................... 12
Yorkshire Pudding II...................................... 12
Casseroles
Broccoli Casserole......................................... 12
Upside Down Hamburger Pie . ..................... 13
Smoked Venison Pot Pie............................... 13
Broccoli and Stuffing Side Dish..................... 14
Broccoli Rice Casserole................................ 14
Sausage Cornbread...................................... 14
Baked Cornbread Chili.................................. 14
Mexican Skillet Chicken ............................... 15
Creole-Italian Cornbread Casserole.............. 15
Meats
Smoked Sausage Jambalaya........................ 16
Grannys Sausage......................................... 16
Sliced Pork Shoulder & Gravy....................... 16
Corn Beef and Potatoes................................ 16
Brook or Rainbow Trout Supreme................. 17
Chicken Fried Pork With Milk Gravy . ........... 17
Pan-Fried Brook Trout .................................. 18
Skillet Fried Rainbow, Brown or
Brook Trout.................................................... 18
I
N
D
E
X
Trout Almandine ........................................... 18

Skillet Hash.................................................... 19
Pistachio-Crusted Arctic Char ...................... 19
Barbecued Deer Meat................................... 19
Rogers Southwestern Chili or
Tortilla Chip Dip............................................. 20
Sourdough Steak........................................... 20
Ten Minute Spaghetti Sauce.......................... 20
Creamed Venison.......................................... 20
Gravies
Red Eye Gravy.............................................. 21
Poor Mans Gravy.......................................... 21
Fruits & Vegetables
Iron Skillet Ramps And Bacon....................... 21
Fried Okra...................................................... 21
Sauteed Cherry/Grape Tomatoes.................. 22
Fat-Free Cinnamon and
Sorghum Fried Apples................................... 22
Oven Fried Root Veggies.............................. 22
Southern Greens........................................... 23
Mixed Vegetable Dish.................................... 23
Fried Green Tomatoes................................... 23
Skillet Fries.................................................... 23
Fried Potatoes With Ramps........................... 24
Black Iron Skillet Corn .................................. 24

Fajitas Skillet
Fajitas
Beef Fajitas.................................................... 24
Shrimp Fajitas................................................ 25
Chicken Fajitas.............................................. 25
Turkey Fajitas................................................ 26

Chicken Dishes
Fried Chicken................................................ 26
La Paix Herb Farms Rosemary Chicken...... 27
Simmered Tuscan Chicken............................ 27
Miracle Chicken Skillet.................................. 27
Mothers Fried Chicken ................................ 28
Southern Fried Chicken with Milk Gravy....... 28
Cornbread Pans
Cornbread Recipes
Grandma Charlottes Black Magic
Cornbread...................................................... 29
Fancy West Virginia Cornbread..................... 29
My Crusty Cornbread.................................... 29
Cornbread...................................................... 30
Cornbread...................................................... 30
Skillet Cornbread........................................... 31
Mexican Cornbread....................................... 31
Fall Run Jalapeno Cornbread........................ 31
Full Count Cornbread.................................... 32
Upside Down Salsa Cornbread..................... 32
Johnnas Ham And Cheese Cornbread......... 33
Walt Helmick, Commissioner

1900 Kanawha Blvd., East
Charleston, WV 25305
www.wvagriculture.org

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Ye s t e r d a y a n d To d a y

Kitchen Dutch Oven

Kitchen Dutch Oven............................................................................. 15

Soups & Stews................................................................................ 22

Pancakes & Fritters......................................................................... 31

How to Season and Care for Your

A History of Cast Iron

Dutch Oven Tips

Temperature Testing Dutch Ovens: Place a spoonful of flour in a small

When baking bread, rolls, or cake in a Camp Dutch oven, remove

A rule of thumb to determine the amount of charcoal briquettes needed

Camp Dutch Oven

Carrot Pineapple Cake

Easy Peachy Cake

1 30-ounce can sliced peaches,

BANANA PINEAPPLE CAKE

Fruit Dump Cake

1 yellow cake mix

STRAWBERRY PECAN CAKE

PINA COLADA CAKE

4 cups fresh blueberries or

PEACH-ORANGE DUMP COBBLER

cup brown sugar

FRUIT COBBLER DELUXE

1 30-ounce can sliced

2 15-ounce cans of cherry pie

FRUIT COBBLER DELIGHT

cup instant tapioca

EASY FRUIT COBBLER

DUMP CAKE/PEACH COBBLER

1-2 12-ounce cans of sliced

APPLE COBBLER DELUXE

CHERRY CRISP COBBLER

cups brown sugar

DUTCH APPLE CRISP

CARAMEL APPLE CRISP

8-10 large Granny Smith apples;

cups brown sugar

slices bread; cubed

CAMPING BREAKFAST CASSEROLE

2-3 cups shredded cheese

DUTCH OVEN YARD BIRD PIE

1 10.5-ounce can fat-free cream of

1 cup cubed, cooked chicken *

ZUCCHINI CHEESE BAKE

1 large green bell pepper;

tablespoons unsalted butter

TURKEY NACHO SUPPER

cups shredded Cheddar

BEEF AND GRAVY

1 10.5-ounce can of cream of

1 10-ounce can cream of

SPLIT PEA SOUP WITH HAM

1 pound green split peas

BACON BAKED BEANS

cup brown sugar

Kitchen Dutch Oven

4 cups flour, self-rising

1 stick butter, melted

cups white corn meal (plain)

egg (slightly beaten)

To determine the correct temperature for you cast-iron,

If your cast iron cookware smells bad, try boiling

CHILI CHEESE CASSEROLE WITH A CORNBREAD CRUST