3/4 cup chopped onion 3/4 cup chopped celery 2 tablespooons butter or margarine 3 cups cooked rice 1 package (10 oz.) frozen chopped broccoli, thawed 1 can (10 oz.) condensed cream of chicken soup 4 oz. pasteurized process cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon hot pepper sauce 1/2 cup grated Cheddar cheese
Directions:
In large skillet cook onions and celery in butter until tender crisp. Add remaining ingredients, except grated cheese. Spoon into a 2 qt. cast iron oval casserole dish. Bake at 350 degrees F for 35 minutes, or until hot and bubbly. Top with grated cheese. Bake 2 minutes longer, or until cheese melts.
Serves 6-8
**BACON BAKED BEANS
Ingredients:
1 (30 oz.) can pork and beans 1 onion, chopped 1 cup ketchup 1/2 cup brown sugar 1 tablespoon prepared mustard 1/2 lb. bacon, cut into small pieces
Directions:
Combine all ingredients in a 12-inch Lodge Camp Dutch oven. Bake with 8 coals under and 12 on lid for about 2-1/2 hours, stirring occasionally. Remove lid for last half hour to let moisture escape.
Serves 10-20
**RECIPE TAKEN FROM THE 2002 OLYMPIC WINTER GAMES DUTCH OVEN COOKING COOKBOOK BY THE INTERNATIONAL DUTCH OVEN SOCIETY
