Book and Cook: Blueberry Soup and Blueberries for Sal

Welcome to Red Couch Recipes Day Four of Blueberry Week!  Today is Literary Feast Day's:   "Book and Cook Day"!  The instructions are simple.  Snuggle up with a little loved one, your child or grandchild and read the book "Blueberries for Sal," then make the blueberry soup!  Even better, read the book, go blueberry picking, and then make the soup!  This soup is easy enough for little hands to help! 

Don't forget to enter my GIVEAWAY where FIVE lucky winners will each receive 4 bottles of Girard's premium dressing.  Click HERE for the giveaway! 

The first time I was served a fruit soup I fell in love!  I was at Girl's Camp, of ALL places!  Didn't they know that Camp food is supposed to be bad?  The addition of this cranberry juice in this soup makes it SMASHING!   

"Blueberries for Sal," was written by Robert McCloskey in 1948 and won the prestigious "Caldecott Award."  In  the book, Sal and her mother go pick blueberries on "Blueberry Hill."

 "Little Sal picked three berries and dropped them in her little tin pail...kuplink, kuplank, kuplunk!"  She picked three more berries and ate them.  Then she picked more berries and dropped one in the pail-kuplunk.  And the rest she ate.  Then Little Sal ate all four blueberries out of her pail!."

In this picture, Little Sal begins to eat blueberries out of her mother's pail.

The adventure goes on and Little Sal and his mother meet up with a mother bear and her cub who are eating blueberries too and the mothers and "cubs" get a bit mixed up!  It is a fun, short read!  Bears really do like blueberries!

Years ago when my son, who is now 16, was about one we used to go to Apple Hill in the foothills of the Sierra Nevadas to a wonderful place called Apple Hill.  There at the Bolster's Hilltop Ranch we picked blueberries.  My husband and I picked them and he ATE them!  This book reminds me of picking blueberries with my own son.  Though hard to tell, he has blueberries clenched in his hands.  Like Sal, he ate and ate!

I really hope you make this soup!  All of us loved it sooo much. If you are leery of the cream, read Pattie's post, from the blog Bramasole yesterday...it's the portion size!  Eat smaller portions!  I served the soup in little ramekins.

Recipe for Blueberry Soup

This is not a Red Couch Recipes Original Recipe; I have had this recipe for years, but do not know the source. 

2 cups fresh or frozen blueberries -- Of course I used fresh!

3/4 cups lemon juice -- I wimped and used bottled.

1-1/4cup cranberry juice -- I used 100 percent, no sugar added.

1/2 cup sugar

2 cups whipping cream, additional for decorating

Put blueberries in a blender and puree until smooth.  In a medium saucepan, combine the blueberries, lemon juice, cranberry juice, and sugar.  Stir until mixed together.  Simmer on low heat, covered, for 10 minutes.  Turn heat off and let cool for about 20 minutes.  Gently stir in the whipped cream.  Put the pan in the refrigerator and chill for three hours.  Pour the soup into bowls and decorate with additional whipping cream.  Notes:  I put my cream in a ziploc bag and cut a small hole at the end.  I then put dots of cream on the soup and dragged it with a skewer to get the design.  You could have fun with this and make more complicated designs. 

This book is available at your local library or by clicking below to buy at Amazon:

Thank you for dropping by Red Couch Recipes for Blueberry Week!  Hope you found the couch comfortable and your stay enjoyable!

I have posted this with Tickled Pink at 504 Main.

Blueberry Tablescape/Blueberry Lemonade Slushie

Welcome to Day Three of Blueberry Week at Red Couch Recipes!  I am so happy that you decided to join me for Tablescape Thursday!  Today I have set my table around a blueberry theme.  We are loving blueberries right now!  My kids eat them by handfuls!  They taste so good and are so good for you!

Before we get started, please don't forget to enter my GIVEAWAY for Girard Dressing.  Five lucky people will each win four bottles of this premium dressing.  Please click HERE or on the top button on the left-hand side of my sidebar.

If there is one "foodie" thing that defines our family it would be the making of and eating "slushies."  The Red Couch Family LOVES their "slushies."  A slushie to us is just a can of frozen juice (usually 100 percent juice), water (about 2-1/2 cups), and ice enough to fill the blender leaving about 1-2 inches room at the top of the blender container.  Then grind in the blender until smooth.  Today I also threw in a few handfuls of fresh blueberries.  Please grab a glass and ENJOY!

The bowls are Pfaltzgraff, the salad plates are from Wal-Mart this year, the white plates are Gibson.

The centerpiece features blueberries in my apothecary jar.  The unbrella in the table makes it difficult to do a centerpiece.  The metal pitcher is from Wal-Mart from years ago.  We always use it when we have slushies.  It reminds me of the metal glasses I used to drink out of when I was a child.

  Here's full view of the table.

Here's a sideview of the table.  We are dining on the patio today.  The rain is coming in, hurry let's eat!

The napkins are from Wal-Mart this year.  The stylish and very versatile napkin ring holders are from the Style Sisters.  I use them frequently!

Thank you for coming and sitting on my Red Couch for a Spell!  Tomorrow we are having a Literary Feast at Red Couch Recipes.  If you have young children or grandchildren, check back and find a fun "Book and Cook" post...of course, it will have something to do with blueberries.

I am posting this with Susan at Between Naps at the Porch's Tablescape Thursday.

Blueberry Sorbet

Welcome Everyone to Red Couch Recipes for Day Two of Blueberry Week! We have been feasting on blueberries this week.  They are so sweet and good and inexpensive right now!   I just love the rich color of blueberries! Blueberries have the highest antioxidant capacity of any fruit. Click HERE for nine other health benefits of blueberries from Women Health.Net.



How to beat the heat?  Make some sorbet!  We had this delicious sorbet tonight. The "Food Critics," my family, really liked this sorbet!  My 16 year old son was out riding a dirtbike when we ate the sorbet, but it won't last when he comes home!   I just love the rich color the blueberries provide the sorbet!  Blueberries have the highest antioxidant capacity of any fruit.  Click HERE for nine other health benefits of blueberries from Women Health.Net. 

Don't forget to enter my GIVEAWAY for 4 bottles of Girard Dressing;  There will be FIVE winners!  Click HERE for the GIVEAWAY.

Recipe for Blueberry Sorbet

This recipe is made for a 2 quart ice cream maker; adjust accordingly

1-1/4  cups sugar -- Depending upon sweetness of blueberries.
1-1/2 cups water
7-8 tablespoons fresh lemon juice -- depending on how tart you want your sorbet to be.
Grated peel from one lemon
7-1/2 cups fresh blueberries  -- This is almost 2 pounds of blueberries.
1 to 1-1/2  teaspoons ground ginger (optional)

In a medium saucepan, combine the sugar and water, bring to a boil while stirring, and cook until the syrup is clear. Take off heat and stir in the lemon juice and lemon peel. Let cool, cover, and refrigerate for 1 to 2 hours, or until thoroughly chilled. In a blender or food processor, puree the blueberries, then strain the skins.  Add ground ginger to the blueberry puree; stir puree into the chilled syrup.  Make sorbet according to the instructions of your ice cream maker. 

Notes:  If you like, you can make this sorbet without straining the skins of the blueberries; if you do this you will need to adjust the amount of lemon juice.  After making the sorbet, if it is too soft, put sorbet in a covered freezer container and freeze for an hour or two more.  I am a huge fan of ginger, if you are not do not add, or add less!

I hope you have enjoyed your visit at my Red Couch!  Come back to sit a spell again soon!

I have posted this recipe with the following:

Blueberry Week -- Red, White, and Blue Salad/Girard's Dressing Giveaway!

Don't miss the Girard Dressing Giveaway in this post!  A food giveaway on a food blog; it doesn't get much better than that! 

Hope the heat, or the rain in our case, hasn't been getting you down!  Today we had some wonderful thunder showers.  It's Monsoon Season in Utah!  It is not unusual for us to have very warm mornings and stormy afternoons.  Here at Red Couch Recipes we are enjoying a glut of blueberries.  My children eat them by the handfuls!  So what's a girl to do when she has a glut of blueberries, why BLUEBERRY WEEK of course!

I was contacted by the people at Marzetti's to do a product review of Girard premium dressings.  Marzetti is the parent company of Girard's.  They sent me three bottles of  their new dressings, Apple Poppyseed, Creamy Balsamic, and Peach Mimosa. and a fourth bottle of their signature Champagne dressing.  The dressings I will review are Apple Poppyseed and Creamy Balsamic.  I am reviewing Apple Poppyseed today and Creamy Balsamic next week. 

You have probably seen Girard dressings in the supermarkets; they have a distinctive triangular bottle shape.  Chef Girard created his first salad dressings in 1939 in San Francisco.  Girard's dressings come in 18 different varieties!  The Marzetti company, have graciously offered me FIVE (four bottle) sets of their dressing for a giveaway to FIVE lucky followers of Red Couch Recipes!  There are three chances to win.

 Rules for the Giveaway are as follows:

1.  You must be a a follower or become a follower of Red Couch Recipes and tell me, in a separate comment, that you are a follower for a First  Chance.

2.  In a separate comment, please visit the site Everyday Elegance , created by Epicurious.com and Girard's to feature wonderful recipes using Girard's Dressings and entertaining tips for a Second Chance.

3.  In a separate comment, tell me that you blogged about this giveaway on your blog OR left a tweet and provide the direct link to your tweet on your comments for a Third Chance.

4.  This contest is open to only those residing in the United States.

 5.  Your e-mail must be visible on your blog or in your comments to qualify for the giveaway.

6.  One Salad Dressing Set Per Follower which consists of 12 fluid ounces of the following varieties:  Apple Poppyseed, Creamy Balsamic, Peach Mimosa, and Champagne.  This giveaway is being sponsored by the Marzetti Company.

7.  The Giveaway will close at 11:00 pm (Mountain Time) on August 4, 2010.

8.  Winners will be randomly drawn using Random.Org.

The Marzetti Company has also provided a link where you can print off  a $2.00 coupon towards the purchase of one Girard's Dressing.  Click HERE for the coupon.  Please be aware that there are a limited amount of coupons and that they are on a "first come-first serve basis. 

Today I made a salad to highlight the great flavor of the Apple Poppyseed Dressing.  The Apple Poppyseed Dressing is sweet, but not cloyingly so; it is tangy, but not too bitey.  It enhances the flavors of the salad, but does not overpower them.  I have made similar dressings like the Apple Poppyseed Dressing, but mine have always come out too thin; this dressing is the perfect thickness.  It enhances the flavors in the Red, White and Blue salad I have put together.

Recipe for Red, White and Blue Salad with Girard's Apple Poppyseed Dressing:

Romain Lettuce, torn in small pieces

Red Onions, thinly sliced.  I use a mandolin -- "THE RED"

Swiss Cheese, cut in small cubes -- THE WHITE

Blueberries -- You could use dried blueberries in the fall --THE BLUE

Sugared cashews -- Just throw some cashews in a small saute pan along with some sugar at a medium high heat for a few minutes.  Watch carefully!  When the sugar begins to melt, take off heat and stir to separate the cashews from each other.  Cool before using. 

Toss all ingredients together and then serve with Girards Apple Poppyseed Dressing.

Girard's Apple Poppyseed Dressing

The Red, White, and Blue Salad is ready to eat!  Come take a bite!

Thank you for dropping by Red Couch Recipes, where you are always welcome to take a seat on my couch and relax a bit!

I am posting this with the following:

What's for Dinner Mom Meatless Monday.

 Balancing Beauty and Bedlam's Tasty Tuesday.

Blessed With Grace's Tempt My Tummy Tuesday.

All the Small Stuff's Tuesdays at the Table.

Recipes From the "Hood" -- - Dutch Oven Sun-Dried Tomato Pesto Stuffed Chicken

Hello Everyone and Welcome to Day Four of DUTCH OVEN WEEK!  If you don't have a Dutch Oven (horrors!) you can just make this in a large covered casserole dish!

One of the things I have enjoyed most about blogging  is trying out new recipes that I have found from other's blogs.  I call these recipes, "Recipes From the Hood, " meaning recipes I have found from the food  blogging "neighborhood."

Recently,  I ran across this recipe Dutch Oven Sun-Dried Tomato Pesto Stuffed Chicken on "Our Family Treat." a blog written by Lindsay who is a busy mother of three children under five!  She has been blogging since April 2009.  Take a minute to peruse her recipes; her most recent is a Greek Pasta Salad which I am also anxious to make.   I really love her recipes; check out her blog HERE.

Then I saw Lindsay's Sun-Dried Tomato Pesto Stuffed Chicken made and reviewed on "Dutch Oven Madness" written by Toni who gave the highest marks to Lindsay's recipe.  Toni writes a blog about Dutch Oven Cooking and has committed to make a Dutch Oven Recipe every day in 2010!   After almost six months (and 203 recipes), she has become a Dutch oven expert!  Check out her blog    HERE. 

I made this recipe last night and the "food critics," my husband and children raved about it!  Some of them said that it was the best main dish that I have made since blogging.  The "stuffed" part of the chicken, the pesto with the salami and cheese, tastes so good and the sauce just tops it off.  I want to thank both Lindsay and Toni for the recipe for Dutch Oven Sun Dried Tomato Pesto Stuffed Chicken.  I know I will make it again and again! 

This week I have featured recipes for Dutch Oven Potatoes and a recipe for a Mountain Man Breakfast using an outdoor/camping Dutch Oven.  Last night I  took the easy way out and used my indoor Dutch Oven when I made Chicken Stuffed with Sun-Dried Tomatoes.  It is a bright cherry and cheery red color.  I love cooking with it.  My husband gave it to me as a present last year.  It is a Tramontina brand, a low-cost Dutch Oven which has had great reviews.

Recipe for Dutch Oven Sun-Dried Tomato Pesto Stuffed Chicken
Serves 8-10

Stuffed Chicken
8-10 Boneless skinless chicken breasts pounded out until about double in size.  My chicken was not really cooperative, but I did the best that I could with my metal mallot.  I liked pounding the chicken as it took out some agression that I was carrying around!

8-10 slices provolone cheese -- Use one slice per chicken breast.

8-10 slices of a dry salami -- Use one slice per chicken breast.

1/4 cup pesto -- Use store bought or homemade.  I whipped some up because my basil is thriving and
needed to be pruned.

1/4 cup sun-dried tomatoes -- I used sun-dried tomatoes not packed in oil.

Salt and Pepper

Sauce

1/2 container of sour cream (8 oz) -- I used low-fat.

3 cups heavy cream -- I didn't use heavy cream, but next time I would do so.  Lindsay's picture shows her sauce much thicker than mine.

2 tablespoons butter

2 tablespoons flour

1 cup parmesan cheese -- I used the pre-grated cheese in the dairy section.

Start by pounding out your chicken breasts using a rolling pin or a mallet as directed above.  In a blender or food processor, mix the pesto and the tomatoes until fully blended. You may need to add some more olive oil if it seems too dry. Season each side of the breasts with salt and pepper. In the middle of the breast place a teaspoon or so of the pesto mixture, a slice of cheese and slice of salami. Fold the chicken, similar to a burrito, so that the inside ingredients cannot easily leak out while baking.  Use toothpicks to secure chicken.  Wrap in a Tupperware, and keep cool until you are ready to cook. Repeat with all the chicken breasts.

In a dutch oven, over 12-15 briquettes (or camp stove to start) brown the chicken breasts, seam side down first, in a tablespoon of butter. Once browned on all sides, remove from oven, and let rest covered in foil. To the dutch oven, add the rest of the butter, and whisk in the flour. Add the cream, sour cream, and cheese. Stir over the heat until it begins to tighten. Put the chicken back into the sauce and cover. Cook for 45-50 minutes using 10 briquettes on bottom, and 10 on top.  If you are using an inside Dutch Oven like I did, bake in a 350 degree oven for 40-45 minutes.  While baking, I occasionally basted the chicken with the sauce. 
Notes:  I had a lot of sauce left over, but I didn't mind because then I didn't feel so guilty about all the fat in the dish.  You could try to make this with less sauce, but I liked that it cooked in the sauce.  If I would have used heavy cream, my sauce would have been thicker.

This is my stuffed chicken ready to serve.  The sauce has separated a little bit, but it came back together nicely once I stirred it.

Last year the "food critics" didn't enjoy my camp cooking!  I think this would be a great dish to make while camping!  If you did the prep work ahead of time, you could have a gourmet meal in less than an hour!

I am posting this with the following Blogging Parties:

Tickled Pink at 504 Main

Summer Sunday at the Tablescaper

Just Something I Whipped Up Mondays at the Girl Creative

Made By You Mondays at Skip to My Lou

Tempt My Tummy Tuesdays at Blessed With Grace

Pioneer Tablescape

Hi again!  Welcome to Day Three of Dutch Oven Week!  Today I have set a "Pioneer Tablescape" to honor the Pioneers who crossed the plains.  I have several ancestors who crossed the plains to get to Utah.  Many of my ancestors first left Europe and then crossed the plains to come to Utah.  To be considered an official  "Pioneer," you must have crossed the plains before 1869, the advent of the transcontinental railroad.  Many of these pioneers would have used Dutch Ovens for cooking as they crossed the plains.

Welcome to Tablescape Thursday's 100th Anniversary!  Congratulations Susan!

Also welcome to Alphabet Soup Week at Jenny Matlock's.

  The man in the picture is Moroni Savage and his wife Charity (Kinder) and they are my great, great grandparents.  When Moroni was three years old, his parents, Henry and Sarah Power Savage emigrated to America in 1854 from Liverpool, England  on March 12, 1854 and arrived in New Orleans on May 2, 1854. 

This tablesetting is about as simple as it gets! Tin pie pans, bandanas, and Mason jars!

When they embarked at New Orleans cholera had broken out on board and they were taken to Quarantine Island in the Mississippi.  Moroni's eldest brother John, along with hundreds of other immigrants died of cholera that year.  After the quarantine was raised their family sailed up the Mississippi and Missouri rivers to the vicinity of Florence Nebraska, where they were outfitted to cross the plains. 

Moroni's family didn't bring Mason jar with them as they were first manufactured in 1858; but Mason jars were one of the first jars used for canning.  Glass was a huge improvement over cans that might give you lead poisoning.  They make great glasses don't you think?  We drank out of them for dinner and I liked using them.

Moroni's father Henry had sent money ahead to buy his outfit, but was sadly disappointed to find out that what had been procured for him were two yoke of unbroken Texan steers with wide spreading horns; they were wholly unfit for a journey across the plains.  In Wyoming, the cattle gave out and the captain of the wagon train distributed the family's goods around others in the outfit and left the wagon and many of their household goods on the wayside.  Do you think they had to leave any of their Dutch Ovens.  Maybe so because they are so heavy!

I set some old-fashioned candy on the table.  I have read Pioneer accounts on how special candy or cookies were.  Sweet goods were almost nonexistant for the Pioneers. 

They arrived in the Salt Lake Valley on October 6, 1854, after about a seven month journey.  That evening Moroni's baby sister Rachel was born.  Henry's parent's lost a child and gained a child on this journey.  When they arrived in the valley, they were really hindered by the loss of their cattle, wagon, and many of their household goods.

I used a tin can for the sunflowers which grow  wild in my back yard.  If I tried to grow them, they wouldn't grow!

Once again I am using the napkin ring holders from the Style Sisters.  I also borrowed the idea to use bandanas as napkins from the Style Sisters also.  Do you think the Pioneers or Cowboys would have used their bandanas for napkins?  I don't think so....

Thank you for joining me for Dutch Oven Week!  I have enjoyed being able to tell you the Pioneer story of my great, great grandfather Moroni Savage.

To view my other Dutch Oven Week posts click on the following links:

Dutch Oven Potatoes

Dutch Oven Mountain Man Breakfast

I am posting this with Susan at Tablescape Thursday where you will be inspired to set a better table.

I am also posting this with Jenny Matlock's Alphabe-Thursday where the letter of the week is "Alphabet Soup."

Dutch Oven Mountain Man Breakfast

Welcome to Day Number 2 of Dutch Oven Week!  I doubt the Mountain Men had it so good, but I love this for breakfast.  It has been my tradition to make this for Pioneer Day every 24th of July.  I am not the best at Dutch Oven Cooking, but I do own two Dutch Ovens and I enjoy cooking with the ovens.   I do not own fancy equipment, in fact I Dutch Oven on a piece of scrap sheet metal or on cleared off ground...just kind of like the pioneers used to do it!   It's just my way of saying "hats off to the Pioneers.  This year when we go family camping, I am going to have to make this!  Last year my family was not exactly enamoured with my camp cooking.  A Dutch Oven is great for camping! 

Mountain Man Breakfast Recipe

1 pound bacon or sausage
 1 (2 pound) package frozen hash brown potatoes
2 medium yellow onions, diced
Salt and pepper to season potatoes and eggs
1 fresh jalapeno or small can of green chilis (optional)
12 eggs, beaten with a whisk
3 cups grated sharp cheddar cheese
Fresh salsa to serve (optional)

Heat a 12" Dutch oven using 18-20 briquettes under oven until hot. Cut bacon into 1 inch slices or if using sausage cut into 1 inch pieces.   Add to Dutch oven and fry until brown. Add onions and saute until onions are translucent. Add potatoes and jalapeno pepper or green chilis and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with fresh salsa if desired.

Serves: 8-10 .

This has been adapted from a recipe at Byron's Dutch Oven Recipes.

Dutch Oven Potatoes and Dutch Oven Week!!

Hello everyone and welcome to DUTCH OVEN WEEK .  Dutch Oven Week is my hat's off to the Pioneers at Red Couch Recipes. 

This Saturday, Utahn's will be celebrating Pioneer Day on July 24th, an official state holiday, which commemorates the entering of Brigham Young and other Mormon Pioneers into the Salt Lake Valley on July 24, 1847 after their 1300 mile journey. Although Pioneer Day has its roots in the Mormon faith; Pioneer Day commemorates all pioneers who entered Utah before the advent of the transcontinental railroad in 1869.

In 1997 the State of Utah approved H.B. 203 designating the Dutch Oven as the State Cooking Pot! Dutch Oven cooking is especially popular during the summer! Everything from potatoes to rolls to cobblers are cooked in dutch ovens. Lewis and Clark, mountain men, and Mormon pioneers all used dutch ovens to cook along the trail as they moved, travelled or explored westward; dutch ovens were essential for cooking. If you are not familiar with Dutch Oven Cooking, click HERE for a good review.  The internet is a great source for recipes and instructions on Dutch Oven Cooking.

The dutch ovens used for camping/outdoor cooking have legs on the bottom so that coals can be placed underneath and a flanged lid so that coals can be placed on top.  There are also flat-bottomed, non-flanged dutch ovens used for oven cooking.  I have a sassy red one that I like to cook in.

In , June we held a "Daddy-Daughter" party at our home for girls from my church ages 8-11 and their dads.  The evening was western themed, and, of course, we had to have some type of dutch oven cooking.  We chose dutch oven potatoes and they were cooked by our friend LaMar and his wife.  Just a few years back, LaMar was a bull rider and a clown at regional rodeos.  He came decked out in Western ware for the party.

LaMar even brought his gun!

He  wore his spurs for the evening!

I took a picture of his truck.  He has several mules they ride.  Can you tell that he and his wife love mules?

To achieve 350 degrees in a dutch oven, the rule of thumb is to times the width of your oven by 2, which helps determine how many coals to use.  For example, cooking dutch oven potatoes in a 16 inch oven would require approximately 32 coals, around 16-18 on top and 14-16 on bottom.  The amount of coals on top and bottom varies as to the type of cooking you are doing.  Once you are into cooking with your dutch oven, you will want to acquire a lid lifter as shown below.  LaMar has a fancy contraption which I love, to put the Dutch Oven in.  When I use my Dutch Ovens, I use a piece of sheet metal  to cook on or cook on cleared ground.

The potatoes are happily cooking  and the lid has been taken off an the cheese and more pepper and salt has been added.

Recipe for Dutch Oven Potatoes

1 pound bacon -- Cook in your dutch oven and then break up into pieces.

5 to 7 pounds scrubbed potatoes -- You can leave the skins on red potatoes.

1 large can (28 ounce) cream of mushroom soup

2 cups milk

1-2 medium onions chopped finely

Salt and Pepper to taste

2-3 cups cheddar cheese.  I prefer sharp.

See rule of thumb above for coals.  For a 16 inch dutch oven, put 14-16 coals on  bottom and 16-18 coals on top. Cook bacon in Dutch Oven and then slice into small pieces.  Add potatoes, cream of mushroom soup, milk, onion, and salt and pepper to taste.  Mix ingredients together in Dutch Oven.  See rule of thumb for coals for Dutch Ovens above.  For a 16 inch Dutch Oven put 14-16 coals on bottom and 16 -18 coals on top to achieve a heat of 350 degrees.  Cook for about 45 minutes, depending on your coals.  Take off lid, making sure that the ashes DON'T get in the potatoes, then add cheese, and extra salt and pepper if needed,  and cook until cheese is melted.

The potatoes are cooked and ready to be served.  Yummy!

The girls drew Western pictures for display

We had S'mores for desserts!

Thanks for dropping by Dutch Oven Week at Red Couch Recipes!

I have posted this with the following:

Made By You Monday

Just Something I Whipped Up Monday