For Raeston:
http://www.grouprecipes.com/71715/cream ... ish--.html
* 1 - head of green cabbage cut into wedges
* 1 - tablespoon lime juice
* 4- strips of bacon
* 1/4 - pound white cheddar cheese grated
* 2 -tablespoons butter
* 2 - tablespoons flour
* 3/4 - cup milk
* freshly ground black pepper
* salt to taste
Directions
1. Place cabbage in a dutch oven and cover with water,
2. add the lime juice and salt and bring it to a boil.
3. cook the cabbage for one hour or until the leaves become soft ..drain well.
4. preheat oven to 350 degrees f. and line a 9x13 baking pan with the the bacon strips.
5. add a layer of the boiled cabbage and a layer of cheese.
6. repeat until all the cabbage and cheese have been used up.
7. in a heavy saucepan , melt the butter and stir in the flour.
8. when well combined, add the milk, stirring constantly to prevent lumps.
9. add the black pepper. cayenne pepper, and salt and cook until slightly thickened
10. pour the sauce over the top of the cabbage .
11. bake in the oven until the top is bubbly and brown
12. about 20 minutes
Creamed Cabbage - Bahama style
Creamed Cabbage - Bahama style
Miruwin
Eagles may soar, but weasels don't get sucked into jet engines.
Eagles may soar, but weasels don't get sucked into jet engines.
I have a couple of Dutch ovens - actually 3 of them - 2 of them are the Le Creuset range which I have owned for nearly 40 years. The other one is a much shallower type with a high domed lid which is around 32 years old.
For more information: http://en.wikipedia.org/wiki/Dutch_oven
A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the Japanese tetsunabe and the Sač IPA: [satʃ], a traditional Balkan cast-iron oven.
Early European history
During the late 1600s the Dutch system of producing these cast metal cooking vessels was more advanced than the English system. The Dutch used dry sand to make their molds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in the Netherlands were imported into Britain. In 1704, an Englishman named Abraham Darby decided to go to the Netherlands to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast metal cooking vessels for Britain and her new American Colonies. It is possible that because Darby’s patent was based upon his research into the Dutch foundry system that the cooking vessels he produced came to be referred to as “Dutch” ovens. Other researchers believe that this term may have come from the itinerant Dutch traders who sold cooking vessels out of their wagons as they traveled from town to town and door to door. Maybe both accounts are true. In any event, the term “Dutch oven” has endured for over 300 years. (Dutch Ovens Chronicled 3-4)
For more information: http://en.wikipedia.org/wiki/Dutch_oven
A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the Japanese tetsunabe and the Sač IPA: [satʃ], a traditional Balkan cast-iron oven.
Early European history
During the late 1600s the Dutch system of producing these cast metal cooking vessels was more advanced than the English system. The Dutch used dry sand to make their molds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in the Netherlands were imported into Britain. In 1704, an Englishman named Abraham Darby decided to go to the Netherlands to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast metal cooking vessels for Britain and her new American Colonies. It is possible that because Darby’s patent was based upon his research into the Dutch foundry system that the cooking vessels he produced came to be referred to as “Dutch” ovens. Other researchers believe that this term may have come from the itinerant Dutch traders who sold cooking vessels out of their wagons as they traveled from town to town and door to door. Maybe both accounts are true. In any event, the term “Dutch oven” has endured for over 300 years. (Dutch Ovens Chronicled 3-4)
Miruwin
Eagles may soar, but weasels don't get sucked into jet engines.
Eagles may soar, but weasels don't get sucked into jet engines.
Epic Fail ....... Dutch Oven is when you fart and pull the sheets over the other person in bed with you, so as to trap them with the yes the smell! I'm thinking after this little dish would be a great time 
" If we would have known about this before we would have told you to shove that red pill right up your ass "
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