Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.

I posted one at the recipe exchange for Chicken & dumplins, it was great.

ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~ CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

Sharing a favorite Thanksgiving Recipe... Posted by babblingbetty in 2003 Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing! This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2 Crockpot Cornbread Dressing #1 Cornbread Dressing 1 cornbread, 8 inch pan 8 slices day old bread, toasted and cubed 4 eggs 1 medium onion 1/2 cup chopped celery 1 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 Tbsp butter Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. __________________________________________________ Crockpot Dressing #2 1 (8 inch) pan cornbread 8 slices dry white bread 4 eggs 2 c. chicken broth 2 cans cream of chicken soup 1 tsp. sage 1/2 tsp. black pepper Celery to taste 1 med. onion 2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. Have a Wonderful Holiday!