Put the beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven.  Add the water.  Heat until it is boiling, then reduce heat and simmer covered for 2 1/2 hours.  Now add remaining ingredients. Cover the Dutch oven and simmer until beef and vegetables are tender.  This should take about 30 minutes.  Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

Brown the meat in a dutch oven. Add the onions and saute them.  Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

First make the meat sauce mixture:  Brown hamburger meat in skill and drain. Add the spaghetti sauce and tomato sauce to meat mixture.

Now make the cheese mixture: mix the eggs, and all the cheeses together in a mixing bowl.

In a large Dutch oven layer as follows: ½ sauce mixture, layer of noodles, ½ cheese mixture, repeat. Bake 45 minutes to 1 hour in a 12” oven with 17 coals on top and 8 coals on the bottom.

Pour cold water over corned beef in Dutch oven to just cover.  Add the onion and garlic to the Dutch oven and the heat to boiling.  Then reduce heat,  cover and simmer until beef is tender.  This would take a couple of hours.  Remove beef to a platter and keep it warm. Now skim the fat from the top of the broth. Cut the cabbage into six wedges and the carrots into 4-5 pieces.  Add cabbage and carrots to your Dutch oven and heat to boiling. Reduce heat and simmer uncovered 15 min.

Combine the flour, salt and pepper. Coat the chicken pieces in the flour mixture. Brown the chicken pieces in hot oil. Drain the pineapple, reserving the juice. Combine the juice, molasses, mustard, and the vinegar, and mix well. Place the chicken in the Dutch oven, arrange the potatoes around the chicken. Brush the chicken with half of the sauce. Cover it and bake at medium heat for 30 minutes. Top with the pineapple and brush with the remaining sauce and then cook 30 min more.