Download The Dutch Oven Cookbook by Mike Audleman PDF

By Mike Audleman

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D. Storage Times STAPLES Baking Powder Baking soda Cereals unopened opened cooked Chocolate semi-sweet unsweetened Cocoa mixes Chocolate syrup unopened opened Coffee cans unopened opened instant unopened opened Cornmeal Cornstarch Flour white whole wheat Honey Molasses unopened opened Marshmallows Mayonnaise unopened Milk condensed or evaporated non-fat dry unopened opened Pasta Salad dressings bottled unopened opened made from mix Salad oils unopened opened Shortenings solid Sugar brown STORAGE AT 70 DEG F.

D. Storage Times STAPLES Baking Powder Baking soda Cereals unopened opened cooked Chocolate semi-sweet unsweetened Cocoa mixes Chocolate syrup unopened opened Coffee cans unopened opened instant unopened opened Cornmeal Cornstarch Flour white whole wheat Honey Molasses unopened opened Marshmallows Mayonnaise unopened Milk condensed or evaporated non-fat dry unopened opened Pasta Salad dressings bottled unopened opened made from mix Salad oils unopened opened Shortenings solid Sugar brown STORAGE AT 70 DEG F.

Then add to remaining milk mixture. Stir and cook until thickened, 2-5 minutes. ) pudding. Cook until set, 5 minutes. LET STAND 10 to 15 minutes before serving. The Dutch Oven Cookbook -- 32 -- Audleman & Lyver Memphis Molly 1 15-16oz can tart cherries (not pie filling) 1 15-16oz can blueberries (not pie filling) 1 smaller can crushed pineapple 1 small package of chopped walnuts 2 boxes Jiffy cake mix 1/2 stick butter pats Add ingredients order, spread fruit and nuts in bottom of Dutch oven. Sprinkle cake mix over all and put butter pats on top.

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