Golfgar4
Senior Cook
We weren't able to cook last night, so we did a Dutch Oven Tuesday tonight.
I'd been looking for a good chowder or stew recipe, and I stumbled across this Potato Bacon Chowder. It looked easy and delicious. Keeping it simple, I also decided to make a batch of biscuits.
This is a fast, easy meal that would be great on a crisp, fall day after being outside all day.
Potato Bacon Chowder
8 slices of bacon, cut up
1 cup chopped onion
4 cups cooked and cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1 ¾ cups milk
½ teaspoon salt
pepper
Fry bacon until crisp. Remove bacon and saute onion in drippings. Remove onion and drain on paper towel. To cooked, cubed potatoes add water, soup, sour cream, milk, seasonings, and cooked onion and bacon, saving some bacon to crumble on top. Simmer, do not boil.
Making GOOD Biscuits
Take some Bisquick and mix it up with enough water to make a dough that can be spooned out in biscuit size amounts. (This will take a little practice.) You usually can put 16 or so biscuits in a 12 inch oven. This size oven is good for biscuits. Each biscuit must be rolled in oil (that's what makes them brown), so add enough oil to your oven to very lightly coat each one as you add them to the oven. Don't worry about their being round. It won't matter. Just crowd them to use up your dough. Now we are ready to add heat. Start with 8 charcoals on the bottom and 12 or so on top. When the biscuits have raised and begin to look like biscuits, reduce the heat on the bottom by two charcoals and cook until the sides begin to pull away from the side of the oven. You will see, as they pull away, that they are also beginning to brown around the edges. When this happens, remove the bottom heat and continue to cook on top until they are as brown and crusty on top as you like them to be . The biscuits will take about 30 minutes. They are very easy to do; always a big hit at your cookout
I'd been looking for a good chowder or stew recipe, and I stumbled across this Potato Bacon Chowder. It looked easy and delicious. Keeping it simple, I also decided to make a batch of biscuits.
This is a fast, easy meal that would be great on a crisp, fall day after being outside all day.
Potato Bacon Chowder
8 slices of bacon, cut up
1 cup chopped onion
4 cups cooked and cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1 ¾ cups milk
½ teaspoon salt
pepper
Fry bacon until crisp. Remove bacon and saute onion in drippings. Remove onion and drain on paper towel. To cooked, cubed potatoes add water, soup, sour cream, milk, seasonings, and cooked onion and bacon, saving some bacon to crumble on top. Simmer, do not boil.
Making GOOD Biscuits
Take some Bisquick and mix it up with enough water to make a dough that can be spooned out in biscuit size amounts. (This will take a little practice.) You usually can put 16 or so biscuits in a 12 inch oven. This size oven is good for biscuits. Each biscuit must be rolled in oil (that's what makes them brown), so add enough oil to your oven to very lightly coat each one as you add them to the oven. Don't worry about their being round. It won't matter. Just crowd them to use up your dough. Now we are ready to add heat. Start with 8 charcoals on the bottom and 12 or so on top. When the biscuits have raised and begin to look like biscuits, reduce the heat on the bottom by two charcoals and cook until the sides begin to pull away from the side of the oven. You will see, as they pull away, that they are also beginning to brown around the edges. When this happens, remove the bottom heat and continue to cook on top until they are as brown and crusty on top as you like them to be . The biscuits will take about 30 minutes. They are very easy to do; always a big hit at your cookout