Winning Entrees & Dessert Recipes from the 2009 South Carolina Campground CookoffFo-Me Chicken and Fixings
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 ½ teaspoons sea salt
1 teaspoon ground ginger
1 teaspoon dry orange peel
½ cup dry parsley flakes
¼ teaspoon cayenne pepper
Cut back bone out of chicken and wash. Cut breast bone to lay flat. Mix 2 tablespoons extra virgin olive oil and 1 tablespoon apple cider vinegar. Put on chicken. Mix dry seasonings and rub all over the chicken. Cook for one hour or until done.
Fixings: Popcorn Asparagus and One Bite Potato
Fresh asparagus
2 tablespoons extra virgin olive oil
Sea salt and pepper to taste
Cook on grill and cover with foil. Cook to your liking – crunchy or soft.
Little red skin potatoes
2 tablespoons extra virgin olive oil
Sea salt and pepper to taste
Cook until done. Carolina Sun Shine Eggs Crackle
4 slices bacon, crumbled
1 ½ tablespoons bacon fat
6 eggs
1 ½ cups Cheez-It crackers, lightly crushed
In cast-iron frying pan, cook bacon slices until crispy. Remove bacon fat, leaving about 1 ½ tablespoons in pan. Pour crackers in frying pan, allow to heat in the oil. Pour 6 beaten eggs into pan. Scramble. Add crumbled bacon. Season to taste. Serves 4 along with fruit, vegetables or other side dish of your choice.
A good camping cook looks for one-pan meals and here is one of ours. This is a family favorite as breakfast, lunch, brunch or dinner. Serve simple or elegant. One of our favorite sides is below. EXPERIMENT! Asparagus Salad with Southern Wilted Bacon Vinaigrette
1 pound asparagus, cut ends in pea-size pieces
¼ cup celery, diced small
¼ cup red onion, diced small
Pinch or two of parsley (if fresh, chop)
In small bowl assemble vegetables.
Vinaigrette
3 pieces bacon, fried crisp and crumbled
2 tablespoons bacon drippings
2 tablespoons sugar
8 tablespoons tarragon vinegar
Salt and pepper
Small crumbles of feta cheese
In small pan heat bacon drippings, sugar and vinegar. Stir until well-blended. If vinegar evaporates, add small amount more. Cut heat down and let cool. Add vinaigrette to salad by teaspoon to taste. Sprinkle feta cheese and serve. Can be served with lettuce, tomato, cucumbers, etc. Pooreboys 2 Hour Ribs
Rib Glaze:
2 cups BBQ sauce (Johnny’s Pride)
1 cup apple juice
1 cup honey
2 slabs of ribs
Favorite dry rub (use your favorite)
Hickory wood chips
Apple juice
For rib glaze, add all ingredients together in a sauce pan and bring to a boil. Turn down to a simmer for 20 minutes stirring often.
Remove membrane from backside of ribs. Put ribs in Dutch oven or skillet and cover with water. Bring to a boil. Turn heat down to a simmer and cover with lid for 45 minutes. Remove ribs and pat them with a towel until dry. Sprinkle generously with dry rub and rub into meat. Set grill temperature to medium high heat (350-400 degrees) and set up grill for indirect grilling. Add 2 handfuls of hickory chips that have soaked in water for 30-60 minutes. Arrange ribs on unlit side of grill covered for 1 hour and 15 minutes. Reposition ribs occasionally, placing ribs closest to heat away from heat, and moving others closer. Each time you open grill, spray ribs with apple juice with squeeze-trigger bottle sprayer. During last 20 minutes of grilling, start basting the ribs evenly with rib glaze. Remove from grill and let stand 10 minutes. Cut ribs, slicing between bones. Matt’s Favorite Ribs with Red Potatoes
Ribs: Baby Back Ribs
Garlic (granulated or powder)
Salt and pepper
Honey
Rub ribs with garlic, salt and pepper. Place on grate and brown on each side. Wrap ribs in aluminum foil and continue to cook until tender. Open and drizzle with honey. Wrap in foil and let set until ready to serve. Cut into individual ribs.
Potatoes: Red potatoes
Onions
Mushrooms
Salt and pepper
Butter
Non-stick spray
Spray large pieces of aluminum foil with non-stick spray. Wash and cut potatoes into quarters (skin on) and place on foil. Cut onions into quarters and scatter over potatoes. Scatter sliced mushrooms over potatoes and onions. Salt and pepper to taste – add more black pepper for a spicier taste! Place several pats of butter over all. Close foil and cook over hot coals until potatoes are tender! Blank’s Campfire Chili
2 bell peppers - one red, one yellow
1 green bell pepper
3 white onions
3 pounds lean ground beef or venison
2 tablespoons chili powder
1 tablespoon mexican style chili powder
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 tablespoon coarse ground black pepper
3 15-ounce cans kidney beans
3 15-ounce cans diced tomatoes
3 tablespoons olive oil
Dice bell peppers and onions, finger nail size. Saute bell peppers and onions together with spices until onions start to become clear around edges. Add ground beef or venison, cook till meat turns gray. Add tomatoes and beans, let simmer for about 15 minutes. Note: This recipe is cooked on high heat over campfire using a tripod with dutch oven. The Pineapple Burger
2 pounds hamburger
½ cup sour cream
½ cup French’s onion dip
1 egg
½ to 1 cup bread crumbs
2 tablespoons Worcestershire sauce
6 dashes Texas Pete
2 tablespoons A-1 sauce
1 tablespoon Mrs. Dash Zesty Seasoning
1 tablespoon McCormick’s Hamburger Grill Mates Seasoning
1 tablespoon diced jalapenos
½ teaspoon salt
½ teaspoon pepper
½ cup crushed pineapple
1 fresh pineapple, cut in slices
Mix all ingredients with hamburger and make patties. Spray grill with Pam and grill burgers for approximately 15 to 20 minutes or until done. Grill fresh pineapple slices and serve over hamburger. Hearty Mexican Lasagna and Mango-Peach Salsa
1 small jar jalapenos
2 pounds hamburger
1 pound bulk sausage
2 packages taco seasoning
1 bunch fresh cilantro
1large onion, diced
1 can refried beans
1 can whole kernel corn
16 ounces ricotta cheese
1 can diced tomatoes with green chilies and cilantro (like Rotel)
2-3 pounds shredded Mexican style or taco style cheese
1 package large soft tortilla shells (need about 5-7 shells)
Combine all ingredients and chill. Can use a food processor to chop the ingredients. Salsa can be served chilled or at room temperature.
Brown hamburger and sausage over coals or wood fire. Drain meat. Retain drippings and cook diced onions and diced cilantro in drippings. If not enough drippings, use butter, margarine or cooking oil. Cook until onions are translucent or browning. Add to browned meat. Add both packages taco seasoning to meat, prepare according to package directions. Add diced tomatoes, refried beans and whole kernel corn. Mix well. Simmer over medium heat about 5-10 minutes, longer if soupy. Put two large spoonfuls of the meat mixture on the bottom of a prepared Dutch oven. Sprinkle the meat with cheese. Generously spread ricotta cheese on a tortilla shell, place ricotta side down onto the meat mixture. Layer meat mixture again, repeat process until you have several layers. On top meat mixture layer, sprinkle generously with cheese, then add several jalapenos on top of the cheese. Place lid on Dutch oven, add coals to heat to about 375 degrees. Cook for about 45-60 minutes or until cheese is slightly browned. Cut into pie-shaped pieces for serving. Serving suggestions: sour cream, avocado, guacamole, tortilla chips or Mango-Peach Salsa. Serves 8-12. Mango-Peach Salsa
2 mangoes, peeled and chopped
2 fresh peaches, peeled and chopped
1 small (or ½ medium) sweet onion (can also be a purple onion)
1 medium or large tomato, diced
2 cloves garlic, diced (can use “dried” garlic)
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste Jim’s Jambo with Sweet SouthMexiwestern Cornbread
¼ cup canola oil
2-3 pounds cubed pork
2 pounds ground Johnsonville Brats
2 cups onions
2 green bell peppers
1 red bell pepper
Minced garlic to taste
8 cups chicken broth
2 cups mushrooms
Crushed red pepper
Hot sauce
½ cup parsley
3 cups long grain rice
Brown cubed pork and brats. Remove grease (keep one spoonful) and remove meat. Saute onions, peppers and garlic with the spoonful of grease. Add stock and bring to boil. Reduce heat and add meat, mushrooms, crushed red pepper, hot sauce and parsley. Add rice. Cover and simmer until rice is done. Serve with Sweet SouthMexiwestern Cornbread and cold pineapple chunks. Sweet SouthMexiwestern Cornbread
2 boxes Jiffy Corn Muffin Mix
1 cup Hungry Jack Buttermilk Pancake Mix
3 large eggs
1 cup milk
½ 11-ounce can Green Giant Mexicorn (drained)
½ 11-ounce can Green Giant Southwestern Style Corn (drained)
Mix all ingredients in one large bowl with whisk or fork. Pour into Dutch oven and bake for 30 minutes or until toothpick inserted in the center comes out clean. Wayne’s Low Boil
10 pounds small red potatoes
48 niblet ears of corns
10-12 pounds shrimp, large or medium
5 pounds onions, cut in quarters
16 ounces Old Bay seasoning
16 ounces Frank’s Hot Sauce
12 pounds sausage, cut in 1 ½-inch pieces
Fill 80-quart pot with basket with water to 4th ring of holes. Put in onions, hot sauce and Old Bay. Bring water to boil. Put in potatoes. Bring back to boil. Put in corn and sausage. Cook until potatoes are ready. Add shrimp and remove pot from heat. Mix shrimp in good. Do not overcook shrimp. When shrimp is done, dump into 3 large roasting pans and serve with baked beans and cole slaw. Salmon Pearadise
4 salmon fillets or steaks
2 fresh pears
4 tablespoons brown sugar
4 tablespoons melted butter
2 teaspoons freshly grated ginger root
Toasted nuts
Marinade: In saucepan, mix ¾ cup sugar, 1 tablespoon poppy seeds, ¼ cup balsamic vinegar, ½ cup olive or vegetable oil, 1/2 cup finely chopped onion, 1 tablespoon horseradish, 1 teaspoon crushed red peppers, zest and juice of ½ lemon, 2 teaspoons freshly grated ginger root, 3 tablespoons pear preserves. Bring to boil and boil until it begins to thicken (about 5 minutes). Cool. Reserve 2 tablespoons in a bowl for sauce. Marinate salmon for up to 2 hours. Grill salmon, basting often with marinade for approximately 7 minutes on each side until flaky. Slice pears in half and core. Brush cut side with melted butter and grill about 5 minutes. Turn and press remaining butter and 1 tablespoon brown sugar in each pear center. Sprinkle ginger root on top and grill until tender. Serve salmon with pears and sauce.
Sauce: Mix reserved marinade, 4 tablespoons pear preserves and 1 teaspoon horseradish.
Arrange salmon and pears on dish. Spoon sauce over each. Sprinkle nuts on top. IN-LAWS Variety Pack: Sweet & Spicy, Teriyaki Rocket, HoneyQ and Bourbon Flavored Barbeque Wings
Marinate or apply rubs overnight. Cook on open fire for 30-45 minutes. Apply sauce and cook on open flame in wok for 5 minutes
before serving. Smoked Pork Tenderloin
5 pounds pork tenderloin
Weber Smokey Mesquite Seasoning
Garlic salt
Nature seasons (Seasonal Blend)
Parsley flakes
Garlic powder
Zatarain’s Creole seasoning
Before any other seasoning is applied, hand rub liberally into meat all over (top, bottom and ends) with Weber Smokey Mesquite Seasoning. Lightly sprinkle the meat all over (top, bottom and ends) with the seasonings above.
Baste meat while cooking with basting sauce below:
½ cup white vinegar
½ cup Louisiana Hot Sauce
2 ounces salt
½ ounce garlic salt
½ ounce Weber Mesquite Sauce
Sauce to be well stirred and then brushed on meat while cooking. Sauce may be warmed if desired while cooking meat.
Cook meat for approximately 2 ½ hours (depends on heat of grill) while basting periodically. Use mesquite charcoal and add chips (or chunks) for a smokier flavor. Carolina Gumbo
3 stalks celery
½ large sweet onion, chopped
2 cloves garlic, minced
1 large green bell pepper, chopped
1 can diced tomatoes
2 small yellow squash, quartered
½ jalapeno pepper, chopped fine
1 ½ teaspoons salt
1 pound okra, cut up
1 teaspoon Creole seasoning
1/8 cup parsley, chopped
4 scallions, cut up
1 teaspoon Old Bay seasoning
1 pound sea scallops (cut in halves)
2 12-ounce packs lump crab meat
1 pound peeled shrimp
1 pound crawfish (take out the meat from the shells)
1 link andouille sausage, cut up
Rue:
3 tablespoons wheat flour
4 tablespoons cooking oil
4 -6 cups water or chicken broth
Cook the flour and oil in a pan or pot until brown, add water or broth.
Mix all the vegetables, andouille and seasonings in a large pot. Cook until tender. Then add all of the remaining meats. Cook for a few minutes. Serve with 3 cups cooked rice and French bread. Jacked Yard Bird
3-4 boneless, skinless chicken breasts
Marinade:
2-3 tablespoons white wine
2-3 tablespoons pineapple juice
¼ cup Allegro Teriyaki Marinade
1 container button mushrooms
½ stick butter
1 teaspoon garlic, diced
3 tablespoons white wine
½ teaspoon garlic salt
Dash white, red and black pepper (more or less to taste)
Sauté mushrooms in above ingredients. Grill chicken and top with sautéed mushrooms. Melt a slice of Monterey Jack cheese over the chicken and garnish with pineapple and sliced or crushed red pepper. Jerk Chops and BBQ Potatoes
8 pork chops
Jerk seasoning (2-3 tablespoons)
Bell peppers
1 fresh whole pineapple
5 pounds medium white potatoes
Red pepper
Paprika
½ jar salad dressing (off brand like Miracle Whip)
Sprinkle jerk seasoning on pork chops. Place on grill for 4-5 minutes, then flip and fully cook.
Core, peel and slice into spears the whole pineapple, slice the bell peppers and place all items on grill to sear after spraying the grill so it will not stick. Cook for about 3 minutes (you may need to use grilling basket).
Peel 5 pounds of potatoes, rise off and place into Dutch oven after you spray with very little cooking spray. Cook at about 350 degrees for 30-40 minutes (until tender). Remove from coals, spread ½ jar salad dressing over top of potatoes. Sprinkle red pepper on top (as much heat as you like); finish off with paprika to make potatoes red in color. Restock coals, put Dutch oven back and cook for about 30 minutes at around 350 degrees. It will be ready when it smells good and is bubbling. Pork Loin with Jacket Pepper Potatoes
1 small-medium pork loin (thawed)
1 cup steakhouse marinade
Salt
Pepper
3-5 pounds Irish potatoes
1 pound bacon
1 large Vidalia onion
1 cup sliced mushrooms
8 ounces shredded sharp cheddar cheese
3 bell peppers (preferably 1 green, 1 red, 1 yellow or orange)
1 ½ teaspoon lemon pepper
1 ½ teaspoon salt
1 teaspoon pepper
Preheat Dutch oven. Place pork loin inside Dutch oven. Cover and cook for approximately 1 ½ hours with hot coals on the top and bottom, occasionally basting with steakhouse marinade sauce.
Preheat second Dutch oven. Cook bacon until crispy, then add onions cut in strips. Cook until onions are transparent. Cut potatoes like French fries leaving the skin on. Slice peppers in strips, cut mushrooms. Mix all together with lemon pepper, salt and pepper. Add this mixture to bacon and onions in Dutch oven. Cook with coals on the top and bottom for 1 ½ hours or until potatoes are fork tender. Add shredded cheese to the top and cook until melted. Slice pork loin and plate with jacket pepper potatoes. Mama’s Texas Pork Ribs with Baked Beans and Tater Salad
Rib Rub
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
Marinate ribs for at least 2 hours before cooking. Cook ribs over hardwood coals until ribs are tender. Coat with honey or your favorite sauce and let cook a few minutes longer after wrapping in foil. Mama’s Baked Beans
1/3 cup brown sugar
3 15-ounce cans of VanCamp’s Pork & Beans
½ small sweet onion
5 slices bacon (bacon can be pre-cooked)
4 ounces A-1 steak sauce
Mince onion and combine all ingredients. Cook in a covered pan until onions are tender. Mama’s Tater Salad
3 pounds red potatoes cut into ½-inch squares
2 large eggs (boiled)
½ small sweet onion (minced)
½ cup of mayonnaise (Duke’s preferred)
3 tablespoons mustard
½ cup sweet relish
Salt & Pepper
Boil potatoes for 15-20 minutes (do not overcook). Drain water from potatoes, rinse and cool. Take a fork and mash eggs into small bits. In bowl with cooled potatoes, combine egg bits, onions, mayonnaise, mustard, relish, salt and pepper to taste. Stir until well mixed! Catalan Style Grilled Pork Roast with Pineapple and Sweet Potatoes
2 tablespoons olive oil
2 tablespoons butter
3 shallots, finely chopped
2 garlic cloves, finely chopped
1 cup fresh bread crumbs
8 green olives, chopped
½ cup chopped walnuts or almonds
1 tablespoon lemon juice
2 tablespoons orange juice
¼ cup chopped dried fruit such as figs, cherries, cranberries or apricots
1 tablespoon fresh parsley, finely chopped
1 egg yolk
1 2-pound pork loin, trimmed and cut jelly roll style
2 tablespoons paprika
3 tablespoons powdered beef boullion
Fresh ground black pepper to taste
Coarse sea salt to taste
Stuffing: Heat olive oil and butter in skillet over grill. Add shallots and garlic and gently cook until tender. Remove from heat and stir in bread crumbs, dried fruits and nuts, olives, lemon juice, orange juice, parsley and egg yolk. Add sea salt and pepper to taste. Mix until well moistened.
Dry Rub: Combine paprika, powdered beef boullion, sea salt and pepper in small dish. Unroll pork loin and rub meat on all sides with this mixture. Press pork loin flat into rectangle and spread stuffing evenly over the flat piece. Roll meat up, beginning at thickest side and tie securely with string.
Citrus Rum Butter Glaze
½ cup orange juice
1 teaspoon corn starch
4 tablespoons dark brown sugar
½ teaspoon ground ginger
6 tablespoons melted butter
1 teaspoon aged balsamic vinegar
2 tablespoons orange liqueur such as Grand Marnier
1 tablespoon dark rum
1/8 teaspoon black pepper
Mix together and reduce over medium heat until slightly thickened.
Roast pork loin over grill, basting with glaze 2 times during cooking. Roast until juices run clear – about 1 hour and 15 minutes. (You may sear meat directly on grill and then transfer to Dutch oven to complete roasting on grill, if desired.) Allow meat to rest for 10 minutes before slicing. Serve with Grilled Pineapple and Sweet Potatoes with Citrus Rum Butter Glaze.
1 medium pineapple cut lengthwise into 4 quarters. Remove core and slice flesh away from peeling, then cut into slices. Replace slices into peeling and secure with a skewer, creating a “pineapple boat”.
2 large sweet potatoes, peeled and sliced into ¼-inch slices. Boil sweet potato slices in salted water until barely softened – about 5 minutes. Drain and pat dry. Brush pineapple and sweet potatoes with glaze and grill over medium fire until tender – about 4 minutes, turning once during cooking. Serve remaining glaze with roasted pork loin. DessertsCampfire Chocolate Éclairs
1 tube crescent rolls
Chocolate frosting
1 box instant vanilla pudding, made according to package directions Wrap crescent around a maple stick. Cook over fire until golden brown. Fill with pudding, then spread with frosting. Strawberry Dazzle Crunch Cake
2 10-ounce packages frozen strawberries in
syrup or fresh berries left overnight in sugar
1 cup butter
1 1/4 cups granulated sugar
2 eggs
1 cup sour cream
½ teaspoon almond flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pecan Layer and Topping:
1/2 cup chopped walnuts or pecans
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Sauce:
Reserved strawberry syrup
Enough cornstarch to thicken the syrup
2 teaspoons lemon juice
Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. Add almond flavoring. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well. Spread half of the batter in a greased and floured baking pan. Spoon drained strawberries over the batter. Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture. Bake at 350° until golden brown by using Iron Dutch Oven with 9 coals under and 18 coals on top for approximately 45 minutes.
In a small saucepan, combine reserved strawberry syrup with cornstarch. Heat and stir until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake or injected into the cake. Serve with any type of whipped topping, if desired. Cherry Berry Nut Cobbler
Fruit Filling:
1 1/2 tablespoons cornstarch
2 teaspoons fresh lemon juice
½ cup granulated sugar (or sugar to taste)
1 cup blueberries (fresh or frozen)
1 cup sweet cherries, pitted (fresh or frozen)
1 cup raspberries or strawberries (fresh or frozen)
Topping:
1 cup all-purpose flour
½ cup brown sugar
4 tablespoons confectioners’ sugar
¼ teaspoon salt
¼ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup chopped nuts (walnuts or pecans)
½ cup butter, melted
Preheat grill to 350-400 degrees for indirect cooking or bake in a 12-inch Lodge Dutch oven with charcoal underneath and on top. Place the berries and cherries in a bowl. In a separate bowl, combine the sugar and cornstarch and sprinkle over the berry mixture. Add the lemon juice and toss gently. Transfer to the prepared pan.
Sift together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Add the nuts. Pour the butter and mix with a fork to form crumbs. Sprinkle the topping over the berry and cherry fruit filling.
Bake the cobbler for approximately 35-45 minutes or until the crumbs begin to brown and the filling juices are bubbling. Serve slightly warm or at room temperature topped with whipped cream or ice cream. Apple Blueberry Oat Crisp
4 apples, thinly sliced
1 pint blueberries
Mix in a bowl and sprinkle with juice of 1 lemon.
¼ cup butter
½ cup sugar
In a saucepan, mix butter and sugar until blended. Stir into fruit.
1 1/3 cups old-fashioned oats
1/3 cup flour
2/3 cup light brown sugar (packed)
1 1/3 teaspoons ground cinnamon
2/3 teaspoon salt
5 tablespoons butter
In another bowl, combine the above ingredients. Layer fruit and oat mixture in a cast iron pan with a lid. Cook until apples are done and oat mixture is crisp and lightly brown. May be topped with toasted chopped nuts and coconut. Cherry Dumpling Pie
3 cans cherry pie filling
1 box roll out pie crust
½ cup sugar
1 stick butter
1 ½ cups water
1 can whipped cream
Mix water and sugar. Melt ½ stick butter to grease skillet. Add cherries and water. Cut small ½-inch squares for dumplings using ½ of 1 pie crust and add to mix. Cook until bubbly. Add 1 pie crust and top with bits of butter. Using other half of pie crust, add cutouts for decoration (I usually use cut-out cherries). Add whipped cream if desired. Mam Maw’s Chocolate Rolls
2 cans Pillsbury Crescent Rolls
6 tablespoons powdered cocoa
6 tablespoons light Karo corn syrup
3 cups sugar plus 6 teaspoons sugar
¾ cup milk
1 ½ sticks margarine
½ cup confectioner’s sugar
1 tablespoon vanilla flavoring
Unroll crescent rolls but do not tear apart. Use confectioner’s sugar to powder surface for rolling out dough. Roll out 2 adjoining crescent rolls into a sheet approximately 8”x12”. Sprinkle 1 teaspoon granulated sugar and roll into an 8’ roll. I can of crescent rolls should yield 3 8’’ rolls. Cut roll into eight 1-inch sections and place and place upright into bottom of well-buttered 12-inch Dutch oven. Two cans should make 48 rolls. Space rolls to cover bottom of Dutch oven. Place Dutch oven over 10 coals and place 20 coals on top. Bake for 30 minutes or until golden brown. Rotate oven and lid ¼ turn halfway through to insure even baking. While rolls are baking, combine cocoa, corn syrup, 3 cups sugar, milk and margarine and bring to a boil in a 10-inch Dutch oven over 12-14 coals. Bring ingredients to a rolling boil, stirring constantly. Allow to boil 2 minutes, then stir in vanilla flavoring. Pour chocolate syrup mixture directly over rolls. Rolls can be separated slightly to allow them to absorb more chocolate. Can be served hot or cold.
|
Recipes
