Hand Cut French Fries with Spicy Ketchup Use direct/medium heat on grill 1/4 cup ketchup 1/2 tsp chile sauce 1/2 tsp balsamic vinegar 2 russet potatoes, about 8 oz each 1 T olive oil 1 T minced garlic 1/2 tsp kosher salt 1/2 tsp freshly ground pepper In a small bowl mix together the ketchup, chile sauce and balsamic vinegar. Set aside Scrub the potatoes under cold running water and dry thoroughly but do not peel. cut lengthwise into 1/2" thick slices, then cut the slices into 1/4" thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt and pepper. Place the wedges on the grill, being careful not to let them drop through the openings. Cook directly over medium heat until golden brown, turning once, about 10 minutes. For extra crispy fries, open the grill and cook for an additional 1-2 minutes, turning once. Serve warm with the ketchup. Makes 4 servings. source:Weber's The Art of the Grill My note: I tried this with one large baking potato. Sliced maybe 1/4-1/8" thick slices. Rolled them in light olive oil,garlic powder and salt & pepper. Grilled until browned. My ketchup mixture was about 1/2 cup ketchup, 1/2 cup chile sauce and I drizzled a bit of balsamic vinegar. Very good!

NEW ORLEANS EGGPLANT (serves 4) 2 medium eggplants 1 large onion 1/2 green bell pepper 1/2 bunch green onions 2 cloves garlic 2 TBL bacon drippings or vegetable oil 2 TBL minced parsley 3-4 slices bread, soaked in water 1 lb shrimp, boiled, peeled & chopped 1 small piece of ham, ground 1 or 2 eggs Salt & peper to taste Fine dry bread crumbs 2 TBL butter Boil eggplants in a large pot of water until fork tender. Cool. Chop the onion, pepper & green onions fine; saute in the bacon drippings w/garlic for 5 minutes until wilted. Slice the eggplants in 1/2 lengthwise. Scoop out the eggplant pulp carefully so as not to damage the skin. Add the pulp to the onion mixture & simmer uncovered 20 minutes. Stir in the parsley & simmer about 5 minutes. Remove from the heat. Squeeze the bread dry & mix in well. Add the chopped shrimp & ground ham. Blend in 1 or 2 eggs to bind; season w/salt & pepper to taste. Stir in a few bread crumbs if needed. Stuff the shells, sprinkle w/bread crumbs & dot w/butter. Bake in a preheated 350° oven for 15 minutes.~~Cotton Country Collection ITALIAN BAKED EGGPLANT (serves 2) 1 large eggplant 1 clove garlic, thinly sliced 1/4 cup olive oil 1 large white onion, finely chopped 1 stalk celery, peeled, finely chopped 15 oz can stewed tomatoes 1 TBL sugar 1 tsp finely chopped fresh basil Salt & pepper to taste 1/2 cup shredded sharp Cheddar cut the eggplant lengthwise in 1/2. Scoop out the pulp carefully. leaving the shells intact. Chop the pulp into 1/2" pieces. Preheat oven to 375°. Saute the garlic in the olive oil in a 12" skillet for 2 minutes. Add the eggplant pulp, onion & celery. Reduce the heat to medium; saute, stirring frequently for 10 minutes or until the vegetables are tender. Stir in the undrained tomatoes. Cook, stirring frequently until thickened & most of the liquid has evaporated. Add the sugar, basil, salt & pepper; mix well. Spoon the mixture into the eggplant shells; sprinkle w/the cheese. Arrange the stuffed shells in a shallow baking dish; pour in enough hot water to reach a depth of 1/2" around the shells. Bake 20-30 minutes or until light brown.~~Great Lake Effects. SPICY EGGPLANT (serves 4) 28 oz can whole tomatoes, chopped 3 garlic cloves, minced 1 cup chopped onion 1/3 cup dry red wine 1 celery stalk, chopped 1 medium eggplant, peeled & cubed 2 TBL red wine vinegar 2 TBL chopped fresh or 2 tsp dried basil 6 drops hot sauce 1/4 tsp salt Hot cooked rice or pasta Drain tomatoes, reserving liquid. Cook garlic, onion & red wine, covered in a skillet over low heat, stirring occasionally, until tender. Add celery & eggplant; cook 15 minutes or until eggplant is tender, adding juice from tomatoes if necessary. Stir in tomatoes, remaining juice, vinegar & next 3 ingredients. Simmer at least 30 minutes. Serve over hot rice or pasta.~~Thymes & Pleasures

C&Ped the recipe: Apple Crisp Recipe This recipe was taken from The Vegetarian Epicure, with revisions by Megan Curtes (2005). 2 lbs tart green apples (or Macintosh), about 5 to 5 1/2 cups sliced 1/4 cup water 1/2 cup sugar 1/2 cup brown sugar 1/2 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp salt 3/4 cup flour (1/2 c white flour, 1/4 c whole wheat flour) 1/2 cup butter  Peel apples and slice thinly. Put them in shallow 1-quart casserole dish and sprinkle with water and 1/2 tsp cinnamon. Put dish aside and prepare crust. Sift together dry ingredients and cut them into the butter until well combined. Sprinkle mixture evenly over the apples. (DonÂt mix together.) Cover dish and bake at 350 degrees for 1/2 hour, then uncover and bake about another 1/2 hour. The crust will be crisp on top and seep down through the apples slightly binding them together. Serve hot or cold, alone or with vanilla ice cream, half & half, or milk!  This is a deliciously warm Fall favorite, especially when paired with a visit to your local orchard, farm, or co-op! Thomas, Anna. (1972). The Vegetarian Epicure. New York, NY. Vintage Books.  Â

Now that Ive got some time to type them up, Ktee, here are a few more. Each of these should adapt well to your new LC Dutch oven; they've all worked well in my old one: POT AU FEU 3 lb lean brisket 1 piece salt pork 1 onion stuck with 2 cloves 9 carrots, peeled 1 turnip, peeled 4-5 leeks, washed water 1 tsp dried thyme 1 tbls salt 1 stewing hen 6 potatoes 1 head cabbage, quartered 1 lb pearl onions 3 tbls butter Sprig parsleyÂ1 tsp sugar Put the brisket, salt pork, onion, leeks, celery, 3 carrots, turnip, parsley and thyme in a large kettle. Cover with water and bring to boil. Add 1 tbls salt, lower the heat, and simmer 1 ½ hours. Then add the chicken. Continue cooking until meat and fowl are tender, about an hour. Half hour before serving add potatoes with their skins left on, the cabbage, and remaining carrots. Continue cooking until vegetables are soft. Meanwhile, brown pearl onions in butter and cook until soft. Add a little sugar to give them a nice brown glaze. Serves in large soup bowls with some of the onions. LAMB & CABBAGE CASSEROLE Trim 3 pounds boned lamb shoulder and cut it into 1 ½ inch cubes. Trim, quarter, and remove the core from a 2 ½ pound head of white cabbage. Blanch the cabbage in boiling water for 2 minutes, drain it, and cut it into ½-inch thick slices. In a large kettle with tight-fitting lid arrange the lamb and cabbage in layers, seasoning each layer with salt, using 1 tbls in all, and pepper to taste. Add 3 cups boiling water and simmer the mixture, covered, for 2 hours. Slice a 1-ound head of curly cabbage (Savoy), well trimmed, into ½ inch slices and arrange them on top of the lamb and cabbage. Simmer the mixture, covered, for 40 minutes more. Let the mixture cool to room temperature. Reheat the mixture and simmer it for 10 minutes more. Let the mixture cool again, and reheat it in a moderate oven (350F) for 25 minutes. Sprinkle with 2 tbls chopped parsley. Serves 6-8. From: Gourmet Magazine CRANBERRY POT ROAST 2-3 pound venison roast (or substitute beef) 1 small onion, chopped 1 stalk celery, chopped 1 ½ cups cranberries 1 tbls mixed sweet herbs 1 tsp nutmeg 1 tbls maple sugar 2 cloves 1-1 ½ cups cider or apple juice Salt & Pepper to taste Flour Oil Sprinkle meat with slat & pepper. Dust with flour. Sear in a little hot oil on all sides. Set aside. Sauté onions & celery until tender. Add balance of ingredients. Return meat to pot. Simmer until meat is soft, about 2 hours. TRANSYLVANIAN CHICKEN STEW Cut two 3-pound chickens into serving pieces and pat them dry with paper towels. In a saucepan sauté 6 slices bacon, cut into 1-inch pieces, until they are lightly browned, add 1 large onion, sliced, and cook the mixture over moderately high heat until the onion is softened. Stir in 1 tbls sweet Hungarian paprika, add the chicken, and spoon the bacon mixture over it. Sprinkle the chicken with salt and pepper and cook the mixture, covered, stirring occasionally and adding ½ cup water or stock, a little at a time, to keep the chicken moist, for 45 minutes. Add ½ pound smoked sausage or kielbasa, thinly sliced, and cook the mixture for 15 minutes. Add 3 large green peppers, thinly sliced, 1 pound green beans, broken into 1-inch pieces, and ½ cup each of tomato sauce with basil and chicken stock, and cook the mixture, covered, stirring occasionally, for 20 minutes or until the vegetables are tender. Add salt & pepper to taste. Serves 6-8. From Gourmet Magazine. SHRIMP & SAUSAGE 1 ½ lb peeled shrimp 2 links smoked hot sausage 1 tsp sweet basil 1 tbls paprika Salt 1 clove garlic, crushed 1 cup beer ½ cup onion, sliced Pinch cayenne Oil Slice sausage. Fry in oil with the garlic and remove from pan. Sauté shrimp in same pan until pink. Return sausage to the pan, with the onion, slat, basil, and beer. Simmer 5 minutes. Serve hot over rice.