What's Cooking at The Cromer's

Semi Finals: We decided to do some dishe for the semi finals that we are well rehearsed in and are comfortable with. Hopefully they are good enough to get us through that round. Some of the dishes we will be competing against will be very fancy. So here they are: Main course: Pork Wellington with Roasted Parmesan Asparagus Spears Bread: Asiago Pepper Flower Dessert: Cowboy Carmel Apple Cake What do you think?

As some of you know Connie and I won a Dutch Oven Cook-off last year back in March. So what that means in the Dutch Oven World is, that we qualify to Cook in the World Championships. We needed to be signed up by the end of the year(December 31, 2009)with recipes turned in. So we did it! I signed us up, and sent in recipes for both the semi-finals, and the finals (if we make it). So that is what we will be working on for the next 2 months. It is on March 18, 19, 20, 2010 at the ISE Sportsman's Expo in Sandy Utah. They have 2 semi-final rounds one on Thursday and one on Friday. It sounds like about 24 teams are signed up. only 10 teams total will move on to the finals. Their is a lot of Great cooks that will be cooking so we will just get in there and do our best! I'm going to try and keep regular blogs going on the cook-off and our practice. We have some dishes that we really need to practice so maybe all out neighbors will be helping again.

Easy Parmesan Breadsticks 12” Dutch Oven Dough: 2 ½-3 Cups of Flour 1 Package of Yeast 1 Cup of Warm Water 2 Tablespoons of Olive oil 1 Teaspoon of Salt 2-3 Tablespoons of butter melted Parmesan Cheese Garlic salt to taste 1 Tablespoon of Sesame seeds Soften the yeast in the cup of warm water. (About 5 minutes) Add the oil and the salt to the liquid and mix up, then add 1 ½ cups of flour and mix well. Add the rest of the flour about ½ cup at a time until it forms a nice dough. Knead for 5-8 minutes until dough is a nice consistency. Rub or spray with oil and put in a covered bowl until it doubles in size. (About 1 hour) Then punch the dough down and start forming your breadsticks by rolling them in your hands or on the table top. Dip them in butter and place them in your 12” oven. Pour the remainder of the melted butter over the breadsticks. Then sprinkle them with parmesan cheese, garlic and sesame seeds to your taste. Cover and let them raise fo

Peach Plum Crisp 10” Dutch oven Ingredients: Fruit 4 Peaches (we like fresh) 20-25 Small Plums ½ Cup of Brown Sugar 1 tablespoon of Cornstarch Topping (Crisp) ¾ Cup of Rolled Oats ¾ Cup of White flour ½ Cup of White Sugar 1 Teaspoon Cinnamon 1/3 Cup of Peach Yogurt ¼ Teaspoon of Salt 1/3 Cup of melted Butter Spray your 10” Dutch oven with pam. Prepare your fruit mixture peel the peaches and cut them in slices, cut your plums in half take out the pits (in both) then put the peaches, and plums in the mixture. Add your brown sugar and the cornstarch and mix together. Place all of your topping items in a bowl and mix together. It will kind of look like a cookie dough. Plop that on the top of your fruit by the spoonful. You don’t need to stir it in, just leave it on top. Ok you’re ready to cook! Cook at 350 degrees (7 bottom and 13 on top) for 30-40 minutes. Serve warm or cold, if its warm serve with Ice cream or Whipped cream

Pineapple Blueberry Cobbler (or Dump Cake) 12” Dutch Oven Ingredients: 1 Yellow or White Cake Mix 1 can of Crushed Pineapple 1 small bag of Frozen Blueberries ¾ - 1 Cup White Sugar 1 Cube of Butter This is an easy recipe (most dump cakes are) Place your can of pineapple in your Dutch oven juice and all, add the frozen blueberries and spread everything evenly around the oven. Sprinkle your sugar over the entire oven. Open your cake mix and dump it evenly over everything. (Don’t mix it in) slice your cube of butter and put it over the entire dessert. There you go you are ready to cook. Cook this at 350 degrees for 30-40 minutes (9 coals on the bottom and 15 on the top) the top will brown a little bit and the juice should be bubbling. Serve with ice cream or whipped cream. Good Stuff!

Susan’s Pizza Chicken Sauce Ingredients: 6 Chicken Breasts 2 Cans Tomato Sauce 1 Teaspoon Oregano 1 Teaspoon Parsley ½ Teaspoon Garlic 1 Tablespoon Dried Onions ½ Teaspoon sugar 1 Tablespoon Cornstarch (to thicken sauce) 1 Diced green pepper 1 Can of diced Mushrooms Top: 1 Can of Sliced Olives 6 Pieces of Mozzarella Cheese Place chicken in a 12-14” Dutch Oven. Combine all sauce ingredients together in a bowl, pour over the chicken breasts in the Dutch oven. Cook at 350 degrees for 30-45 minutes. During last 5 minutes Put a slice of cheese on the top of each chicken breast and pour sliced olives over entire dish. Cook the last 5 minutes or until cheese melts. (Add or take away seasonings as desired)