Mexican Pesto
Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread…
Pecan-Brie Appetizer
Yield: about 12 appetizer servings.
Nutty Chicken
Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.
Black Forest Icebox Pie
Wayne & Jay Switzer, members of the Lone Star Dutch Oven Society, show the unbelieving that you really can make…
Sassy Meat Loaf Ring
Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece…
Easy Chicken Pot Pie
Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000…
Texas Hill Country Breakfast
Bill Brummel, of the Lone Star Dutch Oven Society, kindly shared this recipe for our November, 2000 issue’s story on…
Campfires, Camaraderie, and Cast-Iron Cuisine
If you're thinking about "going Dutch," your first step will be to find an oven. A high-quality, 10-inch Dutch oven…
Fresh Tomato-Mushroom Pizza
Use your favorite boxed or fresh pizza dough (enough for a 12-inch pie) for this delectable pizza.
Tomato-Mozzarella Salad
Feel free to use a mixture of basil varieties (sweet green, purple, lemon, Thai, chocolate, or others).
Sun-Dried Tomato-Basil Soup
Jimmy Mitchell, executive chef at Houston's Rainbow Lodge (#1 Birdcall, 713/861-8666), maintains a garden only steps from the restaurant's kitchen.…
Bread Pudding with Lemon Sauce
Many diners at the Village Bakery Café in Amarillo make it a point to save room for this finale.