Stolen Pig Caserole
From beaconzbard 15 years ago
- 120 minutes to make
- Serves 10
This is a variation of the "Covered Wagon Caserole" featured in Leon Howell's 1975 Jesse James Cookbook Basically, I added the Ham and changed the cooking method from baking to dutch oven baking over charcoal. The recipes in this cookbook are supposedly things Jesse James himself ate. Read more I wonder about that claim on some of the recipes, including the one I based this recipe on. I can't help but wonder where Jesse James got pineapple chunks and Velveeta Cheese. But the title I gave this Caserole, is none-the less in honor of Jesse James himself. See less
Ingredients
- 1/2 a pressed ham, cubed (I slice it on a meat slicer and then Cube the slices) shopping list
- 1/2 cup sugar shopping list
- 1/2 cup flour shopping list
- One 8 oz pkg shredded Velveeta cheese shopping list
- Two 29 oz cans Pineapple chunks shopping list
How to make it
- Drain the Pineapple Chunks, but save the juice. Mix all ingredients in a 12 inch Dutch Oven. Pour the Pineapple Juice into the mixture to 2/3 the depths of the other ingredients. Place Dutch oven over 8 Hot (gray) charcoals, place lid on oven. Place 17 Hot (gray) charcoals on lid. Using a dutch oven lid lifter, take lid off of oven and stir contents every 15 minutes. After 2 hours, remove coals/ashes from lid, put lid back on Dutch Oven, and remove oven from coals.
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