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CHEESE STUFFED CHICKEN BREASTS

Leonora Burton

12" Dutch Oven

11 Bottom Briquettes

17 Top Briquettes

Serves: 6

In a bowl combine cup ricotta cheese, cup shredded mozzarella cheese, cup grated Parmesan cheese, teaspoon dried basil, teaspoon dried oregano, teaspoon lemon-pepper seasoning.

Clean 6 medium chicken breast halves. Cut a pocket into the middle side of the chicken breast halves. Spoon a tablespoon of stuffing in the pocket of each piece of chicken. Place the chicken in a 12 inch Dutch oven so it seals off the hole/pocket. Brush chicken with 2 tablespoons melted butter. Bake with 11 charcoal briquettes on the bottom of the oven and 17 charcoal briquettes on the lid of the oven for 45-55 minutes.

RED SCALLOPED POTATOES

Jane Miles 10" Dutch Oven

8 Bottom Briquettes

14 Top Briquettes

Serves: 4-5

Scrub and quarter 1 pounds small red potatoes. Place in the bottom of a 10 inch Dutch oven. Thinly slice 2 leeks and spread slices over potatoes.

In a separate container combine 1 can (10 ounces) condensed Cream of Mushroom Soup, undiluted; teaspoon salt, teaspoon fresh ground pepper, cup milk, teaspoon dill weed, and teaspoon dried marjoram. Pour over potatoes and leeks.

Bake for 45-60 minutes with 8 charcoal briquettes on the bottom and 14 charcoal briquettes on the lid.

APPLE NUT SCOTCH CRISP

Jane Miles 10" Dutch Oven

8 Bottom Briquettes

14 Top Briquettes

Servers: 6-8

Peel and slice 4 cups of tart apples. Place in the bottom of a 10 inch Dutch oven. In a small bowl whisk together cup brown sugar, 1 tablespoon a..-purpose flour, cup water, and cup milk. Pour this mixture over the apples.

In another bowl combine cup quick-cooking oats, 1 package (3 ounces) cook-and-serve butterscotch pudding mix, cup brown sugar, 1 teaspoon ground cinnamon, teaspoon salt, and cup all-purpose flour. Cut in cup cold butter until mixture resembles coarse crumbs. Mix in 1 cup chopped walnuts. Sprinkle mixture over apples.

Place 8 charcoal briquettes on the bottom of the oven and 14 charcoal briquettes on the lid. Bake for 45-50 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream if desired.

Chuckwagon Supply
456 W. Sherman St.
Pocatello, ID 83204-2825
1 (801) 920-9004 chuckwagonsupply(at)yahoo.com