Fryers, Skillets, Woks
Griddles, Grill Pans
Lodge Cast Iron Cookware Catalog
Lodge Dutch Oven Campware Catalog
Mix and simmer ingredients 20 min. Add garlic salt and tabasco to taste. Add water to
thin for marinade.
Biscuits(Cooked in a Dutch Oven)
Combine dry ingredients. Work in shortening and add milk gradually.
Knead and pinch off desired amount and place in greased Dutch oven and bake 15-20 minutes on hot coals.
Bread and Butter Pickles
Slice pickles and onions and add salt. Let stand for one hour. Add the balance of ingredients and boil for 5 minutes. Can and seal while hot.
Tender Brown Rice
Add 1 cup of brown rice to 2-1/4 cups of water and 1 teaspoon of butter and bring to a boil. Reduce heat to low and let simmer for twenty minututes then fluff with a fork and serve.
For just the right utensil click here: 2 qt. serving pot.
Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.
For just the right utensil click here: 5 qt. chicken fryer.
Add grits and salt to 1-1/2 cups boiling water, cover and cook over low heat for 20 minutes. Beat eggs with milk and add cheese, add to grits and stir
over low heat until eggs are cooked and cheese melted. Serves 2-4.
Chicken and Dumplin's
Boil a quartered chicken until the bones can be removed easily. Mix up dumplin' dough ingredients and
spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min. and serve.
Both Cookbooks (including shipping) $9.99
Melt shortening in 10 1/4 skillet while preheating oven. Mix milk and egg with self rising stone ground corn meal. Pour melted shortening into batter and then batter into hot greased cast iron skillet
and bake at 400º until browned.
Melt fat in 9" baking pan to coat. Pour remaining fat into other ingredients and mix. Bake at 350º F
about 50 min. or until golden brown.
There are many ways to bake or fry country salt-cured ham. Fry it up straight in its own fat or add a little grease, or a little water.
What we like to do is fry up Clifty Farm center slices in a half and half mixture of water and 7Up in a Lodge 12" skillet, turning often,
and leaving the drippings for red eye gravy.
Fried Green Tomatoes
Salt and pepper 1/4" tomato slices. Coat both sides of your tomato in flour/cornmeal mixture
and saute over medium heat in a cast iron skillet til brown.
Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradually add remainig buttermilk until batter
is well mixed, but not runny. Drop spoonfuls of batter into a Lodge fry kettle
and fry until golden brown. Drain on paper towels.
Mix beef, 1/2 of tomato sauce, and the remaining ingredients thoroughly.
Top with remaining tomato sauce (and brown sugar, if desired) and bake at 350º for 75 minutes.
Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400º F about 10 min.
Red Eye Gravy
Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured
fried ham slices, biscuits, and honey.
Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk, salt and
pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits.
Southern Fried Chicken
Billie Hill, long time employee and senior consultant for Lodge Manufacturing, recently shared her secret for perfect southern fried chicken with us: Prepare one frying chicken. Prepare flour mixture by mixing dry ingredients. Prepare milk and egg
mixture, and add 1 tablespoon of flour to the mixture. Dip chicken in egg mixture, then in flour mixture, repeat, and shake well. Fry in hot grease, with chicken pieces half covered in Crisco, and well spaced, until
brown, and turn. Cover with lid for 7-8 minutes on low heat. Drain on paper towels. For just the right utensil click here: 5 qt. chicken fryer.