Camp Beef 'N' Biscuits
Source of Recipe
Internet
List of Ingredients
4 lbs. ground beef
2 16 oz. cans Ranch Style beans
2 15 oz. cans whole kernel corn, drained
2 10 oz. cans condensed tomato soup, with 4 cans of water added
1 6 oz.can tomato paste
1 large onion , diced
1 tsp. chile powder
4 Tbsp garlic, chopped
1/2 tsp. salt
1 tsp. pepper
6 Tbsp olive oil
2 cups cheddar cheese, cubed
1 stick butter
1/2 cup corn meal
3-4 dashes Tabasco hot sauce
water
Recipe
In a 12 or 14 inch deep Dutch oven, brown beef and drain off fat. Saute
garlic and onion for 4 minutes in olive oil. Add browned beef, beans,
corn, soup, tomato paste, chile powder, salt, pepper, and enough water to
cover everything by 1 inch. Bring to a boil. Stir in cheese until melted
and add the Tabasco hot sauce.
Biscuits
4 cups self rising flour
2 sticks butter
2 cups buttermilk
Blend butter into flour with a pastry blender or fork. Stir in enough
buttermilk to form a soft dough. Knead and handle as little as possible.
Roll out on a floured board and cut into 2 inch rounds. Place biscuits on
top of bubbling meat mixture. Coat biscuits with butter and sift corn
meal on top of them. Cover and place 17 coals on top and 9 on bottom for a
12 inch oven, and 19 on top and 11 on bottom for a 14 inch oven. This
will heat to approx.375F. Bake until biscuits are light brown on top.
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