2928 East Conway Road, East Conway, New Hampshire
East Conway, New Hampshire
LODGE Cast Iron Cookware
America's Original Cookware
~ Official Equipment of the Boy Scouts of America ~
Stop by and check out our large selection of Lodge Cookware!
We also carry a unique variety of mixing bowls and baking pans!
Lodge Cast Iron Cookbooks available at our store!!!
~ Winter Recipes ~
~ Cornbread Breakfast Casserole ~
Use Your Lodge Cast Iron Skillet
2 Cups Martha White Self-Rising Buttermilk Corn Meal Mix
1-1/3 Cups Milk
1 egg
1/4 cup oil
1 pound sausage
5 eggs
1-1/2 cup milk
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Grease seasoned cast iron skillet and place in oven. While skillet is warming, mix cornmeal, 1-1/3 cups milk, 1 egg and 1/4 cup of oil in a mixing bowl and set aside. Brown sausage in pan and set aside after draining.
In another mixing bowl, beat 5 eggs with 1-1/2 cups milk and also set aside. Remove cast iron skillet from oven. Pour the cornbread mixture into the hot skillet. Cover cornmeal mixture the drained sausage.
Pour egg and milk mixture evenly over sausage. Top casserole with 2 cups cheddar cheese. Bake at 350 degrees for 45 minutes.
Recipe from National Cornbread Festival Recipe Book
~ Party Meatballs ~
Use Your Lodge 2 Quart Serving Pot
1 Pound Ground Beef 1 Egg
1/2 Cup Cracker Crumbs 1 Medium Onion, Grated
1/4 Cup Evaporated Milk 1/4 Cup Ketchup Salt & Pepper to Taste
For The Sauce
1 Bottle Chili Sauce
1 teaspoon lemon juice
1 Cup Grape Jelly
Mix egg, milk, ketchup and crackers. Set aside until crackers are soft. Add ground beef, onion, salt & pepper. Mix well and shape into tiny balls. Heat Chili Sauce, lemon juice and grape jelly to simmer in serving pot. Drop meatballs into simmering sauce. Cook until tender, about 30 minutes.
Better made the day before, cooled, and refrigerated in plastic storage bags. When ready to serve, reheat in serving pot to keep warm.
Recipe from A Skillet Full Recipe Book
~ Coon Creek Beans ~
Use Your Lodge 5 Quart Dutch Oven
1 Pound Great Northern Beans
1 Large Onion, Chopped
1 Large Clove Garlic, minced
1 Tablespoon Sugar
1 Ham Bone
1 Cup Chopped Ham
1 Polish Sausage cut into small chunks
1 tsp parsley flakes
Salt & Pepper to taste
In large bowl, soak beans overnight in at least twice as much water as beans. Drain & rinse beans. Cooks beans with ham bone, onion, and garlic in only as much water as needed to barely cover beans. It takes about 1 1/2 hours for beans to become tender. When done, add sugar, parsley, salt, pepper, ham and polish sausage. Let simmer a few minutes to heat through.
Recipe from A Skillet Full Recipe Book
~ Pepper-Crusted Filets of Beef Tenderloin ~
Use Cast Iron Lodge Skillet to fit your filets
4 Beef Tenderloin filets (10-12 ounces each about 2 inches thick)
1/3 cup cracked black peppercorns
kosher salt
3 tablespoons Canola Oil
4 teaspoons butter
1) Preheat oven to 500 degrees.
2) Rub filets with the pepper, pushing the pepper into filets. Rub salt over both sides of the filets.
3) In a cast iron skillet large enough to hold the filets, heat the oil over medium high to high-heat until a drop of water sizzles when dropped into the oil.
4) Sear the filets for about 3 minutes on each side. Move to the oven and bake about 3 minutes for medium-rare.
5) Top each filet with butter before serving.
Recipe from Cast Iron Cooking for Dummies
East Conway, New Hampshire 03813