Make these recipes in a large heavy pot, Dutch oven or in the crock pot. They are healthful, delicious, one pot meals. If you use the crockpot, begin early in the day and allow to cook on low. These may also be cooked over an open fire.

2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric
1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts Garam masala (optional; from ethnic foods section of store)

Heat 2 tb oil in a Dutch oven. Add potatoes; saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside.

Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 T water and the potatoes. Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes.

2 Chickens, frying, quartered
1 Onion, lg, minced
1 ts Salt
1 Tomato, med, chopped
1/2 c Olive oil
1 Clove garlic, minced
3/4 ts Pepper
1/2 c White wine, dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute

1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.

1 Green pepper; chopped
1 large onion; chopped
3 cloves Garlic; minced
1 T Cooking oil
2 cans Mexican stewed tomatoes, undrained (14 1/2 oz. ea.)
1 can Kidney beans, rinsed drained (16 oz.)
1 can Pinto beans, rinsed drained (15 oz.)
1 can Whole kernel corn, drained (11 oz.)
2 1/2 c Water
1 c uncooked long grained rice
1 tb To 2 Tb Chili powder
1 1/2 ts Ground cumin

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Serves 11.

Beef-Vegetable-Barley Soup

1/2 lb lean ground beef
1/2 c Chopped onion
2 Garlic cloves; minced
7 c Water
16 oz canned diced tomatoes undrained
1/2 c pearl barley
1/2 c Sliced celery
1/2 c Sliced carrots
2 Beef bouillon cubes
1 ts Basil
1 Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables

In Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender. Add additional water if soup becomes too thick upon standing.

2 cans Fruit (peaches, cherries, pineapple, apricots)
1 can sweetened condensed milk
1 Box white cake mix
favorite flavoring, cinnamon, vanilla or almond

Heat oven to 350 degrees. Grease Dutch oven.

Mix fruit with about 1/2 Cup of the cake mix and choice of flavoring, put in the dutch oven. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture.

Cook for 45 min. to an hour.

2 tb Butter
1 1/3 c Uncooked rice
1 ts Salt
3/4 c Raisins
2 c Chicken broth
1 c Orange juice
1 tb Fresh parsley; chopped
1/4 ts Grated orange rind
1/4 c Slivered almonds; toasted

Melt butter in a small Dutch oven over medium heat. Add rice; cook, stirring constantly, until rice is lightly browned. Add next 4 ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand 5 minutes. Stir in remaining ingredients.