Cast Iron Recipe Drawing WINNERS!

A huge thank-you to everyone who submitted recipes for our Cast Iron Recipe Drawing! We received over 500 mouthwatering recipes from all over the United States, and we’re hoping to turn this amazing collection into an exclusive cookbook very soon (watch this blog and our Facebook page for more info – we’ll keep you posted)!

Without further ado, the winners* in our four categories, and their respective recipes, are:

Lodge Cast Iron Breakfast Griddle

Lodge Cast Iron Breakfast Griddle

Smoked Bacon and Eggs
Pan used: Cast Iron Griddle
Abigail from Boyertown, PA

1 Package Bacon
2-3 Eggs per person

Instructions: Make a fire and get a few nice coals heated up. Place your cast iron griddle on top and give it a couple of minutes to heat up. Put bacon on and cook it to your liking. Once it is cooked remove the bacon and crack eggs on to the griddle. The eggs will get a wonderful bacon grease taste, while the bacon will cook perfectly and have an incredible open fire/smoked flavor to it.

Lodge Cast Iron Skillets

Lodge Cast Iron Skillets

Topsy-Turvey Pie
Pan used: 9″ Cast Iron Skillet
Roberta from Sheboygan, WI

1 lb. ground beef
2 T. oil
1/2 c. chopped onion
1/4 c. chopped bell pepper
8 oz. can tomato sauce
1/4 c. water
1 tsp. salt
1 tsp. chili powder
2 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 c. shortening
3/4 c. buttermilk

Instructions: Heat oven to 450 degrees.  Brown meat in oil in 9″ skillet.  When meat is half browned, add onion and bell pepper.  Stir until meat is well browned and onion transparent.  Add salt and chili powder, tomato sauce and water.  Bring just to a boil and top with biscuit dough rolled out to fit pan.  Slit the center of the dough and place in the oven, baking for 15-20 minutes.  To serve, cut into wedges and place biscuit-side down on plate.

For biscuits:  Measure flour, baking powder, baking soda and salt into bowl.  Cut in shortening until mixture looks like meal.  Stir in almost all the milk.  If the dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough. Tip out onto flour-covered counter, knead lightly 8-10 times, roll out into a 9″ circle.

Roberta says: When I was a little girl, finding out that we were going to have Topsy-Turvey Pie for dinner was always a special treat.  Now I make it for my husband and he loves it too. I hope other families will enjoy it as much as mine did (and does).
Apple Spice Bannock Bread
Pan used: 10″ Cast Iron Skillet
Helen from Elkin, N. Carolina

2 cups flour
2 eggs
1/3 cup sugar (white or brown)
1/3 cup oil
2 Tbs baking powder
1 cup chopped apples
water to moisten
oil for the pan

Instructions: Sift flour. Add baking powder and sugar. Make a well in the dry ingredients. Add beaten eggs and oil then mix. Add enough water to make a thick paste. Oil pan, place apples in bottom and then put your dough in it. Score the top of the dough into six pieces. Bake in a hot oven (400 F) until golden brown.

Camp Dutch Ovens

Camp Dutch Ovens

Campfire Cobbler
Pan used: Cast Iron Dutch Oven
Jan from Chatfield, MN

1 large can sliced peaches
1 pkg. white or butter brickle cake mix
1 tsp. cinnamon
1 stick margarine or butter

Instructions: Pour peaches and juice into oven.  Sprinkle the dry cake mix over the top of the peaches.  Sprinkle cinnamon over all.  Melt margarine and pour over the cake mix.  Place lid on oven.  Place in bed of coals and add coals on top.  Bake approximately 30 to 45 minutes.  Remove coals from lid, check for doneness.  May substitute cherry or blueberry pie filling for the peaches.  Serves 8-10.

*Please remember, this was a drawing, NOT a contest or cook-off. Recipes have not been tested or approved by Lehman’s. Winners were drawn randomly from among all qualifying entrees.