| Apple-Stuffed Pork Tenderloin
Serves 4
1 small apple, chopped (Granny Smith)
1/2-cup bread crumbs, soft
1/4 cup celery, chopped
1/4 cup green onions, chopped
2 Tablespoons raisins
2 Tablespoons walnuts, chopped
2 - 3 pound pork tenderloin, trimmed of fat
1/2 cup apple cider
1 1/2 teaspoon cornstarch
1/8 teaspoon cinnamon
Dash of nutmeg
COOKING INSTRUCTIONS:
Stuffing:
1. Stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
2. Add 1 Tablespoon of the cider. Mix well.
Meat Preparation:
1. Butterfly the tenderloin. Cover with clear wrap and pound to 1/2 inch thickness.
2. Spread stuffing mixture over meat. Roll up from one side.
3. Tie with cotton string to secure. Brush with some of the remaining apple cider.
4. Place meat on a rack in a 12” Dutch oven.
5. Bake for approx. 45 minutes to 1 hour.
Sauce: While tenderloin is baking, combine in a sauce pan the rest of the apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Serve with tenderloin.
CHARCOAL HINTS: Use 10 to 12 briquettes underneath and 12 to 14 on the lid.
Hint: I used this stuffing in a 5 - pound Buffalo roast that I cut to 1/2 inch and then pounded, boy was it moist and tender. It served about 15 campers.
Source: Steve Robinson
Chicken Jambalaya
Serves 10
Prepare the chicken and sausage at home and freeze in Zip-loc bags, along with the broth. Chopped onions and green peppers can also be done in advance. A double batch will squeeze into a 12"Dutch oven. Shrimp can be added or substituted for the chicken. Wild rice can be used instead of long-grained rice.
1 broiler-fryer chicken, 2 1/2 to 3 lbs. - remove bones and skin
3/4 pound spicy sausage links
1 28 oz. can tomatoes
1 cup long grain rice, uncooked
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 sprig parsley, sniped
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Tabasco pepper sauce
2 tablespoons butter
2 cups chicken broth
COOKING INSTRUCTIONS:
1. In a pre-heated 12" Dutch oven brown sausage and cut into bite size pieces. Remove most of the grease from the Dutch oven.
2. Add butter and sauté onion, green pepper and garlic until tender.
3. Place chicken, sausage, broth, tomatoes, thyme and Tabasco pepper sauce into the Dutch oven.
4. Heat contents to a boil. Stir in rice and reduce heat.
5. Cover and simmer for about 25 minutes or until rice in cooked.
6. Sprinkle with parsley and serve
CHARCOAL HINTS: Use 10 - 12 briquettes underneath and 8 - 10 on the lid.
PREPARATION HINTS: To debone and remove skin of the chicken, place in a large stew pot, cover with water, season with salt and pepper. Heat to a boil and then reduce heat for 45 minutes. Remove chicken from broth and remove skin and debone. Strain and save 2 cups of this broth for the recipe.
Source: Paul O. Mantz-Powers
Dare to be Different Pork Chops
Serves 6
Excellent served with rice or pasta.
6 pork chops, boneless
3 slices bacon, cut up
1 cup onions, chopped
2 cloves garlic, minced
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon chili powder
1 teaspoon curry powder
COOKING INSTRUCTIONS:
1. Preheat a 12" Dutch oven for 5 minutes over 12 to 14 briquettes.
2. Lightly brown the pork chops - 6 minutes per side.
3. Remove pork chops and set aside. Drain any excess fat from oven..
4. Add bacon, onion and garlic. Sauté until the onion becomes clear - about 6 minutes.
5. In a bowl, combine thoroughly the soy sauce, honey, chili powder and curry powder.
6. Add to the bacon mixture and stir well
7. Return the pork chops to the oven, spooning the mixture over the pork chops.
8. Cover and cook an additional 20 to 30 minutes.
CHARCOAL HINTS: Use 8 briquettes underneath and 12 on the lid.
Source: Ruth Joynes
Dutch Oven Lasagna
Serves 8
1 1/2 pounds lean ground beef
23 ounces spaghetti sauce
2 1/2 cups mozzarella cheese, shredded
3 eggs
2 1/4 cups ricotta or cottage cheese, cream style
1/4 cup Parmesan cheese, grated
1 1/2 teaspoons oregano, dried
3/4 cup hot water
13 lasagna noodles
COOKING INSTRUCTIONS:
1. Brown meat in a preheated 12" Dutch oven. Drain off excess fat and remove to a large mixing bowl. Add the spaghetti sauce and mix well.
2. In another bowl, combine ricotta or cottage cheese, Parmesan cheese, and 1 1/2 cups of the mozzarella cheese. Add to this the eggs and oregano and mix well.
3. Place the various layers in the Dutch oven in the following order: 4 noodles - 1/3 meat mixture - 1/2 cheese mixture – 5 noodles - 1/2 meat mixture - rest of cheese mixture - rest of noodles - rest of meat mixture.
4. Pour the hot water all around the edges of the noodles.
5. Place the lid on the oven and bake for about 1 hour or until done. Check every 15 minutes for the first 1/2 hour.
6. When done, sprinkle with remaining mozzarella cheese, cover and let stand for 10 minutes.
CHARCOAL HINTS: Place 12 briquettes on the lid and 12 underneath.
SERVING HINTS: Serve with hot garlic bread cooked in foil for about 20 minutes.
Source: Carol Pludums
Five Cheese Chicken
Serves 4
2 whole chicken breasts, skinned - deboned - split
4 slices mozzarella cheese
4 slices Swiss cheese
1/2 cup ricotta cheese
1 tablespoon Parmesan cheese
1 egg yolk
1 egg, well beaten
1/3 cup bread crumbs
1 tablespoon oil
1 tablespoon butter
2 tablespoons butter, cheese sauce
2 tablespoons all-purpose flour, cheese sauce
1 1/4 cups milk, cheese sauce
1/2 teaspoon Worcestershire sauce, cheese sauce dash Tabasco sauce, cheese sauce
2 tablespoons dry sherry, cheese sauce
1 cup cheddar cheese, cheese sauce
salt and pepper, cheese sauce
COOKING INSTRUCTIONS:
1. Place chicken halves between pieces of plastic wrap. Flatten with mallet to form thin cutlets.
2. Place a slice mozzarella and Swiss cheese on each cutlet.
3. Mix ricotta and Parmesan cheeses with egg yolk. Divide among cutlets, placing a spoonful at the wide end of each cutlet.
4. Roll-up from the wide end. Roll each in flour, dip in egg and coat with bread crumbs. Secure with toothpicks.
5. Brown chicken on both sides in hot oil and butter. Arrange in a pre heated Dutch oven.
6. Bake at 350 degrees for 20 minutes.
CHARCOAL HINTS: Use 8 briquettes underneath and 10 on the lid.
CHEESE SAUCE PREPARATION:
1. Melt butter in sauce pan.
2. Stir in flour. Add milk, cook, stirring until thick.
3. Add Worcestershire sauce, Tabasco, sherry and cheddar cheese.
4. Salt and pepper to taste.
5. Serve over the top of chicken.
Source: Paul O. Mantz/Powers
Hamburger Stew with Dumplings
Serves 10
2 pounds lean ground beef
4 carrots
4 potatoes
3 stalks celery
1 onion
1 28 oz. can tomatoes
salt and pepper, to taste
2 to 3 cups water
Bisquick, mix for biscuit batter
milk, for Bisquick
COOKING INSTRUCTIONS;
1. Pre heat a 12" Dutch oven.
2. Brown ground beef and drain. While this is cooking, cut up vegetables into 1" pieces. Open can of tomatoes.
3. Add all of the vegetables to ground beef in Dutch oven. Season to taste with garlic powder, salt and pepper.
4. Place lid on oven and cook for 30 minutes. Check and stir and cook for another 15 minutes.
5. Prepare the dumpling batter from directions on Bisquick box. Drop mixture, by spoon, into boiling stew.
6. Cover and cook for another 15 - 20 minutes.
CHARCOAL HINTS: Use 8 to 10 briquettes underneath and 10 on the lid while the stew is cooking. Use 14 briquettes on the lid after you add the dumplings.
Source: Terry Maconnell
Joshua's Dutch Oven Spaghetti
Serves 12
If you like next day ( leftover ) spaghetti, you'll love this. Serve with hot garlic bread and a fresh green salad.
2 pounds lean ground beef
1 spaghetti sauce, 32 oz. jar Prego
2 15 oz. cans tomato sauce
1 12 oz. package spaghetti, break in half
2 cups water
2 cloves garlic, minced
1 tablespoon oil
COOKING INSTRUCTIONS:
1. In a pre-heated 12" Dutch oven add oil and garlic, brown ground beef until cooked.
Spoon off any excess grease.
2. Add tomato sauce and Prego sauce. add water and bring to boil.
3. Break spaghetti in half and add to sauce. Try to get sauce to cover spaghetti.
4. Cover and cook until spaghetti is tender.
The secret to the recipe is that you must keep the spaghetti separated while it is cooking or you will have one big starch log when you are done. Use a large serving fork to separate the spaghetti every 10 minutes or so.
CHARCOAL HINTS: use 6 to 8 briquettes underneath and 10 to 12 on the lid.
Source: Joshua Robinson
Peanut Chicken - A Simple Stir Fry
Serves 6
This is a quick and easy meal to prepare. You can use a 12" or 14" lid to cook on. The larger the lid the more you can cook at one time. There are cast iron woks on the market that you can use also.
2 chicken breasts, skinned, deboned and thinly sliced
1 onion, thinly sliced
4 ounces snow peas, fresh - ends and strings removed
1/4 pound fresh mushrooms, thinly sliced
2 tablespoons wok oil
1/2 cup teriyaki stir-fry sauce
1/2 cup roasted peanuts, unsalted
COOKING INSTRUCTIONS:
1. Add wok oil to the entire surface of a HOT, inverted Dutch oven lid or wok.
2. Add chicken and stir-fry for 2 1/2 minutes or until chicken is firm.
3. Add onions, snow peas, mushrooms and stir-fry sauce. Cook for 3 minutes or until snow peas are crisp and tender.
4. Stir in peanuts and serve immediately.
CHARCOAL HINTS: Start with 12 to 14 briquettes under your lid or wok and adjust to keep surface HOT!
SERVING HINTS: Serve with rice.
Source: House of Tsang
Pepper Steak
Serves 4
1 pound boneless beef chuck shoulder steak, trimmed of fat
1/4 cup soy sauce
1 clove garlic
1 1/2 teaspoons ginger, grated or ground
1/4 cup salad oil
1 cup green onions, thinly sliced
1 cup red bell peppers, cut in 1" squares
1 cup green bell peppers, cut in 1" squares
2 stalks celery, cut into 1/2" pieces
2 tomatoes, cut into wedges
COOKING INSTRUCTIONS:
1. Cut beef into 1/8" strips across the grain.
2. Combine the soy sauce, garlic, ginger, and beef. Set aside while preparing the vegetables and preheat your Dutch oven.
3. Heat oil in oven. Add beef and sauce. Toss until browned.
4. Cover and simmer for 30 - 40 minutes over low heat until tender.
5. Add heat and then the vegetables. Toss until the vegetables are tender. ( about 10 minutes )
6. Add tomatoes. Serve over bed of rice.
Source: Bob Stump
Door Slammer Chicken
Serves 8
8 - Chicken breasts – skinned
2 – 8 oz. Bottles Russian salad dressing
1 – 12 oz. Pineapple-Apricot jam
1 – pkg. Onion soup mix
COOKING INSTRUCTIONS
1. Brown chicken in Dutch oven.
2. Mix all ingredients in bowl, stir.
3. Pour over chicken
4. Cover and bake for 90 minutes.
CHARCOAL HINTS: Low heat is best – let simmer for the 90 minutes. You will need to get some briquettes going at the 45 minutes make to have enough to finish cooking.
SERVING HINTS: Serve over hot rice.
Source: Kelly Bentz
Pop-Up Pizza Casserole
Serves 10
2 pounds lean ground beef
1 30 oz. jar Prego sauce
6 to 8 ounces mozzarella cheese, grated
1/8 to 1/4 cup Parmesan cheese, grated
3 cups Bisquick
1 2/3 cups milk
COOKING INSTRUCTIONS
1. Pre-heat 12" Dutch oven.
2. Cook ground beef and remove from oven, draining away excess grease.
3. While ground beef is cooking mix Bisquick, milk and half of the Parmesan cheese in a separate bowl. Mix well until blended and smooth.
4. Place ground beef and Prego sauce in oven, heat. Cover with mozzarella cheese. Pour topping batter over top of mixture and sprinkle with remaining Parmesan cheese.
5. Cover and bake for 45 - 60 minutes. Check ONLY after 45 minutes.
CHARCOAL HINTS: Use 10 - 12 underneath and 14 - 16 on the lid.
SERVING HINTS: Serve with HOT garlic bread and a nice green salad.
Source: Betsy Robinson & Lee Richardson
Magic Beans
Serves 20
Serve with hot cornbread or hot tortillas. Add Tabasco or your favorite spices to give it a kick. Use red, green or yellow peppers for color.
If there is any leftovers it makes a great taco chip dip.
1/4 pound bacon, diced
1/2 pound lean ground beef
1/4 pound lean cooked ham, cubed
1 onion, small
1 green bell pepper, small
1 28 oz. can pork and beans in tomato sauce
1/4 cup brown sugar
1/4 cup catsup
1 8 oz. can chili sauce
1 tablespoon prepared mustard
COOKING INSTRUCTIONS:
1. Preheat a 12" Dutch oven.
2. Combine bacon, ground beef and onion. Cook and stir until meats are done and onion is tender.
3. Spoon out grease.
4. Add brown sugar, catsup, chili sauce and mustard. Cover.
5. Simmer for 15 minutes.
6. Add beans and ham.
7. Cover and simmer for 1 hour with coals on the lid.
CHARCOAL HINTS: Use 14 briquettes underneath when cooking the meats and onion.
Use 10 briquettes on the lid while simmering.
Source: Jack Jacobson & Ron Francis
Broccoli Bake Casserole
Serves 10
If you have a hard time getting kids to eat vegetables here's the dish that will put an end to that.
4 bunches broccoli, store bunch/usually 3 heads
1 pound bacon - cut into 1” pieces
2 16 oz. cans green beans, drained
1 10 3/4 ounce can cream of broccoli soup, Batter
1 1/2 cups sharp cheddar cheese, shredded - Batter
1/4 cup mayonnaise, NOT Miracle Whip - Batter
1 egg, Batter
1/4 cup butter, melted , Topping
1/2 cup bread crumbs, Topping
COOKING INSTRUCTIONS:
1. Brown bacon in a preheated 12" Dutch oven. DO NOT drain off grease.
2. Add green beans ( drained ) and broccoli, mix, and cover.
3. Cook ( steam ) for about 10 minutes or until broccoli turns emerald green.
4. Melt butter in small pot. You can use the top of the oven as your heat source.
5. Pour batter over top of broccoli and spread. DO NOT MIX.
6. Sprinkle bread crumbs over top of batter and drizzle on butter.
7. Bake until golden brown. 40 - 45 min.
CHARCOAL HINTS: Use 8 briquettes underneath and 10 on the lid while you are steaming. Use 14 on the lid after you have added the batter and topping.
PREPARATION HINTS: Use only the flowerets of the broccoli. You can also include carrots, cauliflower, sausage and Swiss cheese.
Source: Steve Robinson
Rosemary Red Potatoes
Serves 6 -8
2 1/4 pounds of small red potatoes
2 Tablespoons fresh rosemary ( finely chopped )
1/4 cup shallots ( finely chopped )
2 Tablespoons virgin olive oil
COOKING INSTRUCTIONS:
1. Pour olive oil into a pre-heated Dutch oven.
2. Add potatoes and roll around until coated with oil.
3. Add finely chopped rosemary and continue to roll until coated.
4. Bake for 50 minutes or until you can pierce with fork easily.
Roll potatoes every 15 minutes.
CHARCOAL HINTS: Use 10 underneath and 16 on the lid.
Source: Steve Robinson
Dutch Oven Dinner Rolls
Serves 12
1 tablespoon active dry yeast
1/4 cup warm water
1/8 teaspoon sugar
1 tablespoon sugar
1 teaspoon salt
3 cups flour
1 cup milk, warm
1 tablespoon butter
COOKING INSTRUCTIONS:
1. Mix yeast in warm water. Sprinkle the 1/8 teaspoon of sugar over the yeast mixture to activate.
2. Combine the milk, butter, salt and remaining sugar in a bowl and mix well.
3. Add 1 1/2 cups of flour and mix thoroughly. Add yeast mixture, mix well, then add and mix in 1 more cup of flour.
4. At this time the dough will be stiff. Sprinkle some of the remaining flour on a flat surface. Knead the dough until dough is smooth. Place in a greased bowl, cover and let rise until it doubles its bulk. ( about 1 hour )
5. Shape dough into smooth rolls and place in a greased Dutch oven. Cover and let rise until they double there bulk again.
6. Bake and serve hot.
CHARCOAL HINTS: Use 10 briquettes underneath and 12 on the lid.
Source: Brenda Miller
Brown Bread
Serves 10
1 cup buttermilk
1/2 cup honey
1 cup corn meal
1/2 cup water
1 teaspoon soda
1 cup graham flour
3/4 cup raisins
1/2 cup sourdough starter
COOKING INSTRUCTIONS:
1. Mix buttermilk, soda, honey, and starter.
2. Mix together corn meal and graham flour.
3. Add liquids to flour mixture and blend well.
4. Add raisins.
5. Place rack or trivet in preheated Dutch oven ( 12" minimum ).
6. Pour water in Dutch oven just below level of rack.
7. Place dough into a bread pan and place on rack. Bake until done. Test with a toothpick.
CHARCOAL HINTS: Start with 10 - 14 on the lid and 8 underneath. You need to experiment with this one to get it right.
Source: Bob Stump
Pineapple Upside/Down Cake
Serves 10
1 pkg. yellow cake mix
1/2 cup brown sugar, firmly packed - glaze
1 - 8 oz. can pineapple, sliced and drained - glaze
1 small jar maraschino cherries
Can of PAM non-stick spray
COOKING INSTRUCTIONS:
1. Pre-heat a 12” Dutch oven
2. Mix cake per instructions on package
3. Spray interior of oven with PAM . Arrange pineapple around bottom of Dutch oven
4. Cut cherries in half and place in centers of pineapple slices - place extras in open spots
5. Sprinkle brown sugar over fruit
6. Cover and bake for 40 minutes
CHARCOAL HINTS: Use 8 briquettes underneath and 14 to 16 on the lid.
SERVING HINTS: When done, invert Dutch oven with lid as serving platter. Let set for a few minutes. You will need some heavy leather gloves to perform this feat.
Source: Steve Robinson
Triple Chocolate Cake
Serves 10
If you like chocolate, chocolate and more chocolate.
1 chocolate cake mix
1 package instant chocolate pudding mix
1 12 ounce chocolate chips
COOKING INSTRUCTIONS:
1. Prepare cake mix per instructions on package.
2. Stir in pudding mix and chocolate chips.
3. Pour into a preheated 12" Dutch oven.
4. Bake until cake springs back to the touch. about 30 minutes.
5. Let stand before serving.
CHARCOAL HINTS: Use 6 to 8 briquettes underneath and 12 to 14 on the lid.
OTHER HINTS: Start by adding a large can of cherry pie filling to your Dutch oven before you put in the cake batter. This make a great cherry topping when the cake is served.
Source: Terry Maconnell
Cherry Simplicity
Serves 10
Can’t get much easier than this.
1 - 30 ounce can cherry pie filling
1 package white cake mix
1 - 12 ounce can cherry coke
COOKING INSTRUCTIONS:
DO NOT, AT ANY TIME, MIX OR STIR THE INGREDIENTS
1. Pre-heat a 12” Dutch oven.
2. Place cherry pie filling in Dutch oven and bring to a boil.
3. Sprinkle, dry, cake mix over the top of cherries. Break up lumps to spread evenly.
4. Pour cherry coke over the other ingredients.
5. Bake for 45 minutes, depending on the weather.
6. Remove from heat and let stand for 10 minutes before serving.
CHARCOAL HINTS: Use 8 briquettes underneath and 15 on the lid.
Source: Terry Maconnell
Breakfast Burritos
Serves 10
A hearty one-pot breakfast that will stick to your ribs.
1 package 10-inch flour tortilla
1 pound pork sausages
12 eggs
1 small sweet onion, chopped
1 clove garlic, diced
Tabasco pepper sauce, to taste
salt and pepper, to taste
1/4 pound cheddar cheese, shredded
1 16 oz. can refried beans
salsa
COOKING INSTRUCTIONS:
1. Preheat a 12" Dutch oven. Fry sausage, onion and garlic.
2. Beat eggs and add milk. Add Tabasco to taste. Add to sausage mixture and cook. Stir often.
3. Heat refried beans in a separate sauce pan. This is the time to spice the beans up! Tabasco or your favorite hot sauce.
4. To heat the tortillas, use your Dutch oven lid, inverted over about 20 briquettes, or your camp stove.
5. Spread refried beans on tortilla and add a generous helping of the egg mixture, burrito style. Add cheese and salsa.
6. Roll tortilla and fold the ends in. You don't want to loose any of the goodies inside.
CHARCOAL HINTS: To cook sausage/egg mixture use 12 - 14 briquettes underneath the uncovered Dutch oven.
SERVING HINTS: Garnish with sour cream, guacamole, chopped green onions, chopped olives, chopped peppers, chopped tomatoes - be creative. Use whatever appeals to your taste.
Source: Paul O. Mantz-Powers
Scout Breakfast
Serves 12
A hot and hearty breakfast that everyone will enjoy. Serve with hot biscuits or camp toast.
1 package mild sausage link, Brown 'n Serve
1 pound bacon
2 pounds frozen shredded hash brown potatoes
6 eggs
1/2 cup milk
1 cup cheddar cheese, grated
salt and pepper, to taste
COOKING INSTRUCTIONS:
1. In a preheated 12" Dutch oven, add bacon and sausage and cook until done.
2. DO NOT DRAIN OFF GREASE!!!
3. Add hashbrowns and cook until hot.
4. Mix eggs and milk in a bowl. Add salt and pepper to taste.
5. Pour egg mixture over hashbrowns and cook until semi firm.
6. Spread cheese over top and bake.
CHARCOAL HINTS: Use 6 underneath and 14 on the lid.
PREPERATION HINTS: You can add mushrooms, onions, and green peppers. Think of this dish as a omelet for 12 and add extras to your taste.
Source: Steve Robinson
Sour Cream Coffee Cake
Serves 8
This recipe is a delightful way to start your morning. You can prepare all of the batter and topping mixtures at home and place them in Zip-loc bags for your outing.
1/2 cup shortening
3/4 cup sugar
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/2 pint nonfat sour cream
6 tablespoons butter, topping
1 cup brown sugar, topping
2 teaspoons cinnamon, topping
1 cup chopped walnuts, topping
COOKING INSTRUCTIONS:
1. Cream shortening, sugar and vanilla. Add eggs individually, beating after each on is added.
2. Add baking soda and baking powder.
3. Alternate the sour cream and flour to the mixture, blending after each addition.
4. Cream the butter, brown sugar and cinnamon in a separate bowl.
Add nuts and mix well.
5. Spread 1/2 of the batter in the bottom of a preheated 12" Dutch oven.
6. Sprinkle 1/2 of the topping mixture over the batter.
7. Cover with remaining batter and sprinkle with remaining topping.
8. Cover with lid and bake.
CHARCOAL HINTS: Use 8 briquettes underneath and 14 on the lid.
Source: Betsy Robinson
Sourdough Pancakes
Serves 20
Prepare at home prior to camping trip or outing. Keep in a sealed container.
1 cup sourdough starter
1 cup flour
1/4 cup pastry flour, whole wheat
1/4 cup buckwheat flour
1 teaspoon baking soda
2 tablespoons sugar
2 cups milk
1/4 cup wheat germ
1/4 cup bran
2 eggs
2 tablespoons oil
COOKING INSTRUCTIONS:
1. Combine milk, flours and starter. Leave at room temperature overnight.
2. Next morning add eggs, oil and baking soda. Mix well, folding only. DO NOT BEAT!!!
3. Cook on a greased griddle or inverted Dutch oven lid. Cook a little longer than regular pancake.
Source: Bob Stump
Dutch Oven Biscuits and Gravy
Serves 12
Stick to the ribs breakfast recipe
1 pound country sausage
1 pound bacon - cut into 1” pieces
1/4 cup butter
1 12oz. can evaporated milk
Wondra - a gravy/sauces flour
salt & pepper - to taste
Tabasco - to taste
Your favorite biscuit recipe
or
1 pkg. Snoqualmie Falls Biscuit Mix
COOKING INSTRUCTION: Biscuits
On campouts I like to use Snoqualmie Falls Mix - it’s easy and quick. You just add water - they always come out perfect. Use 14” oven per box of mix..
I start my biscuits and put them in the oven. Then start my gravy in a 12".
COOKING INSTRUCTIONS:
1. Brown sausage and bacon in a 12” Dutch oven.
2. Add butter to browning meat.
3. After meat is done start adding Wondra and continue to stir. Just add a little at a time until all of the grease is absorbed.
4. Once the Wondra has started to brown add the evaporated milk and 1 cup of water.
5. Continue to stir and add water as needed until you have a smooth gravy.
CHARCOAL HINTS: Biscuits : Use 12 to 14 briquettes underneath and 16 to 20 on the lid.
Gravy: I usually use my camp stove for the gravy and then a couple of briquettes underneath to keep it hot while serving.
Source: Steve Robinson
Cinnamon Pull-Aparts
Serves 6 - 8
Just right for your morning sweet tooth.
4 rolls refrigerator biscuits ( 10 per roll )
1/2 cup sugar
1/2 cup brown sugar
1/2 pkg. butterscotch pudding ( cook type - NOT instant )
1/2 cup melted butter
?? cinnamon - raisins - nuts as desired
COOKING INSTRUCTIONS:
1. Oil 12” Dutch oven and pre-heat
2. Mix together sugars and pudding.
3. Dip rolls one at a time in butter - then roll in sugar mixture.
4. Line bottom of oven with rolls - leaving 1/2” between .
5. sprinkle with cinnamon, raisins and nuts.
6. Layer with remaining dipped rolls overlapping bottom layer.
7. Evenly distribute remaining sugar mixture over rolls.
8. Drizzle remaining butter over rolls.
9. Sprinkle with additional cinnamon.
10. Cover and bake for 30 - 40 minutes at 350 º. Check after 20 minutes and remove bottom coals.
11. Immediately turn out of oven when done.
CHARCOAL HINTS: Use 10 to 12 briquettes underneath and 14 to 16 on the lid. You need the oven very HOT!
Source: Leanne Brook
Quick and Easy Individual Dutch Oven Pizzas
Serves 1
Young people love their PIZZA!!
1 7" pizza shell
2 tablespoons pizza sauce
1/2 cup mozzarella cheese
Favorite toppings, pepperoni - sausage - ham - olives -
pineapple - etc.
COOKING INSTRUCTIONS:
1. Preheat a 12" Dutch oven and place a trivet or round cooling rack in the bottom.
2. Prepare pizza with sauce, cheese and toppings as desired.
3. Place in pie tin or 7" pizza pan.
4. Bake until cheese has melted or until you have the style of crust you desire.
CHARCOAL HINTS: Use 12 to 14 briquettes underneath and 14 to 16 on the lid. You need the oven very HOT!
TOPPINGS: Anything that you like to put on your pizza.
Source: Betsy Robinson
Sourdough Donut Holes
Serves 50
Use this recipe to make whole donuts.
1 1/2 cups sourdough starter
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup milk
2 tablespoons oil
2 1/4 cups flour
1/4 teaspoon baking soda
1/4 cup sugar
COOKING INSTRUCTION:
1. To the starter add the egg, vanilla, milk and oil. Mix well.
2. Sift together the flour, baking soda and sugar. Add to starter mixture and blend well.
3. Turn out dough on a floured surface and knead until slightly firm and easy to handle. Add flour, if necessary.
4. Roll out dough to 1/2" thickness. Cut out donut holes with a cutter and place on a lightly greased and floured sheet.
5. Allow to rise in a warm place for about 30 minutes.
6. Heat about 3" to 4" of oil in your Dutch oven to about 400 degrees. Use a candy thermometer to check the temperature.
7. Gently lift donut holes and place in oil. Cook until golden brown.
CHARCOAL HINTS: You should use your camp stove to deep fry. It would take
to many briquettes to heat and maintain the temperature that is required.
SERVING HINTS: Coat with powdered sugar or cinnamon sugar. You might want
to chop some apple or add raisins to the batter before cooking.
Source: Bob Stump
CHILI !!!!!!!!!!
Serves 6
There are a million variations on this recipe - this is just one. You can make it as mild or as HOT as you like - you can make it with meat or meatless.
It all depends on your own personal taste.
1 Tablespoon VEGETABLE OIL
2 pounds, boneless round steak - cut into 1/2-inch cubes
1 pound, lean pork - cut into 1/2-inch cubes
1/2 teaspoon black pepper
2 - 14 ounce cans beef broth
1 - 8 ounce can tomato sauce
1/3 cup chili powder
1/2 cup chopped onion
2 Tablespoons cumin
1 Tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon brown sugar
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/2 teaspoon dry mustard
COOKING INSTRUCTIONS:
1. Into a Dutch oven, heat oil until hot, add 1/3 of each of the beef and pork. Cook until browned on all sides.
2. Using a slotted spoon, remove meat to a plate - repeat with remaining meat.
3. Drain off all excess fat and return meat to pot.
4. Sprinkle with pepper - stir to coat meat.
5. Add beef broth and tomato sauce - bring to a boil and reduce heat to a simmer until meat is tender. ( +/- 1 hour )
6. Stir in chili powder, onion, cumin, paprika, garlic powder, brown sugar, sage, thyme, and dry mustard. Simmer about 1 hour until meat is very tender.
CHARCOAL HINTS: Use 12 - 14 briquettes underneath to brown meat. Use 8 - 10 briquettes underneath and 6 - 8 on the lid to cook at a simmer. Remove briquettes on the lid if this seems to hot.
SERVING HINTS: Serve with rice and hot tortillas.
Source: Terry Maconnell
Cinnamon-Cornbread Blueberry Cobbler
Serves 12
Yummmmmmmy!
Blueberry Filling
8 cups Blueberries – rinsed (thawed if using frozen blueberries)
½ cup sugar
2 T. lemon juice
Cornbread Topping
1 cup cornmeal
¾ cup all-purpose flour
½ cup sugar
2 ½ t. baking powder
¼ t. ground cinnamon
¼ t. salt
¾ cup buttermilk
6 T. unsalted butter, melted and cooled
1 egg, lightly beaten
COOKING INSTRUCTIONS:
1. Preheat 14” Dutch Oven.
2. Toss the blueberries with the sugar and lemon juice. Set aside.
3. Make the topping. Combine the cornmeal, flour, sugar, baking powder, cinnamon and salt in bowl. Make a well in the center and pour in the buttermilk, melted butter and beaten egg. Stir with a wooden spoon to blend and then mix together with a fork only until the batter comes together.
4. Pour blueberry mixture over into a preheated 14” Dutch oven. Cover the entire surface as best you can. DO NOT try to spread the topping as it will roll the blueberries on top of the dough.
5. Bake for 45 minutes at 375?.
CHARCOAL HINTS: Use 10 - 12 briquettes underneath and 18 - 20 briquettes underneath. Cobbler is done when filling is bubbly and the top is firm and brown.
SERVING HINTS: Serve with Vanilla ice cream or cool whip.
Source: Harry Skirm
Baked Corn
Serves 8
INGREDIENTS:
1 – 16 oz. can cream-style corn
1 – 16 oz. can whole kernel corn
½ cup white cornmeal
1 t. garlic salt
3 cups grated cheese
1 t. baking powder
¼ cup cooking oil
2 eggs - beaten
COOKING INSTRUCTIONS:
1. Combine corn, cornmeal, garlic salt, cheese, baking powder and cooking oil.
2. Beat eggs and add to mixture.
3. Place mixture into a 10” Dutch oven and bake at 350? for 40 – 50 minutes.
CHARCOAL HINTS: Use 6 -8 briquettes underneath. Use 10 - 12 briquettes on top.
VARIATION: Add 4 oz. can of chopped chilies, pimentos or 1 cup chopped red or green bell pepper.
Source: Will DeRuyter |
