Utah Boat Show recipes

Last Weekend February 10 and 11 I had the opportunity to share my love of Dutch Oven cooking
doing demonstrations. I made 2 different dishes. These were cooked on a campstove with a kitchen dutch oven, but you can do them with charcoal briquets and a camp dutch oven.

Mandarin chicken
1 can condensed chicken broth, divided
2 Tbsp cornstarch
1/4 cup vinegar
1/4 cup sugar
1 Tbsp soy sauce
1/2 tsp ground ginger
1 can (8 oz) sliced water chestnuts, drained
1 lb skinless, boneless chicken breasts, cut into 1 inch chunks
1 small green or sweet red pepper, cut into strips
1 can mandarin oranges, drained
hot cooked rice

In a cup, stir together 1/4 cup of broth and the cornstarch until well blended; set aside. In a 10-inch cast-iron skillet over medium heat, combine remaining broth, vinegar, sugar, soy sauce, ginger and water chestnuts. Heat mixture to boiling.
Add chicken to skillet. Reduce heat to low. Cook 10 minutes. Add green pepper; cook 3 minutes more or until chicken is no longer pink.
Stir in cornstarch mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in oranges.
Serve over rice. Garnish with orange peel and fresh parsley sprig, if desired.
Makes about 4 cups or 4 servings

This recipe is courtesy of my friend Bakin' Bill Johnson



Tomato Beef Stew
1/2 lb ground beef
1 can condensed tomato soup
1/2 soup can water
1 cup frozen cut green beans
1/2 cup frozen sliced carrots
1 tsp. Worcestershire sauce

In small dutch oven over medium heat, cook beef until browned and no longer pink, stirring to separate meat. Spoon off fat. Stir in soup and water. Add beans, carrots, and Worcestershire sauce. Heat to simmering. Cook 10 minutes or until vegetables are tender, stirring occasionally. Garden Vegetable Beef Stew: Prepare Tomato Beef Stew as directed above, except substitute 1 1/2 cups frozen mixed vegetables for the green beans and carrots. Add vegetables as directed above.
Makes about 3 cups or 2 main dish servings.

The people who tasted these said they were very good. Of course, I think they are good recipes as well.

This recipe is courtesy of my friend Bakin' Bill Johnson