Troop Cookbook

Ingredients

• 1 lb pork sausage

• 1/2 cup flour

• 1 1/2 cup milk

• 1 pkg biscuits

• 5 eggs

• salt and pepper to taste

• shredded cheese

Directions

1. In a cast iron skillet, brown pork sausage, drain  

2. Then add flour, milk, salt and pepper.  Stir and let cook a few minutes until desired thickness

3. Remove from heat and add the eggs, biscuits, and cheese

4. Bake at 350 degrees for about 30-40 minutes until biscuits are golden brown and eggs are cooked to desired doneness

Ingredients

• 3 tbsp olive oil, divided

• 2 pork tenderloins (about 2 1/2 pounds total), each cut into 2 pieces

• kosher salt

• freshly ground black pepper

• 1 large onion, chopped

• 1/2 cup of broth or water

• 1 tbsp Dijon mustard

• 1 cup apple cider

Directions

1. Heat the oil in the Dutch oven.  Season the pork generously with salt and pepper.  Sear pork in the oil until browned on all sides.  About 8 minutes.  Transfer to a plate 

2. Add the onion to the Dutch oven and cook, stirring frequently until soft, about 5 minutes.  Add broth or water to the oven and cook, stirring, until it has reduced a bit, about 3 minutes.  Return the pork to the oven, along with any juice on the plate the pork was on.  Spread the mustard over the pork and pour the cider over the top and cover.

3. Cook for about 25 minutes, until the pork is cooked through.  Remove from the heat and let the pork rest for about 10 minutes.

Ingredients

• 2-3 pound whole chicken

• 2 Tbsp olive oil

• 1 cup turkey broth

• 1 pound baby red potatoes

• 4 carrots

• 4 celery stalks

• Medium onion

• 3 whole garlic cloves

• Bay leaf

• Thyme or rosemary

Directions

1. Cut potatoes in half, celery and carrots into cubes, and dice the onion. 

2. Add oil to a large stock pot.

3. Place chicken in the center bottom of the pot.

4. Add broth and vegetables to the dutch oven.

5. Add bay leaf, fresh thyme, and fresh rosemary.

6. Cover with the lid.

7. Cook at 350 for 1 hour 30 minutes.

Ingredients

• 3 cups shredded chicken

• 1/2 cup carrots

• 1/2 cup celery

• 1/2 cup white onion

• 3 tbsp butter

• 7 cups chicken broth

• 1 bay leaf

• 1 tbsp garlic powder

• 2 tsp parsley

• 1 tsp Italian seasoning

• 1 tsp salt

• 1 tsp pepper

• 1 tsp smoked paprika

• 4 oz cream cheese

• 1 cup heavy cream

• 3 cups egg noodles

Directions

1. In the Dutch oven, put carrots, celery, onion, and butter and let sit for ~8 mins.

2. Add in chicken broth and seasonings. Let sit for 10 minutes

3. Add in cream cheese and heavy cream. Stir the broth and let sit for 5 mins.

4. Add in egg noodles and let sit for 10 minutes.

5. Once pasta is cooked, add shredded chicken and stir. Serve

Ingredients

• 1 8 oz box of Zatarain’s Jambalaya Rice Mix

• 3 chicken sausage links (Cajun or Italian flavor, sliced)

• 1 green bell pepper (diced)

• 1 small yellow onion (diced)

• 1 can fire-roasted diced tomatoes (15 oz)

• 1 tbsp olive oil

• 2 cups water

Directions

1. Dice the bell pepper and onion and slice the sausage.

2. Heat a large pot over a medium heat and add the oil, followed by the sausage.

3. Cook the sausage for a few minutes until it starts to brown. Add in the onion and peppers. Saute for a few minutes.

4. Lastly, add in the jambalaya rice mix, tomatoes and their juices, and the water. Give everything a mix and bring to a boil.

5. Once boiling, cover the pot and reduce the heat to a simmer. Simmer for 20-25 minutes. Once the rice is done, mix and serve!