Dutch Oven Cooking with Dutch Oven University

Campfire Cooking

with









A Collection of Dutch Oven Recipes Compiled by

Julie Miklaszewicz

INTRODUCTION



Years ago, when I first met Greg, he had a bunch of cast iron skillets hanging on the wall in the

kitchen. I remember him telling me how you never use soap in cast iron and it just needs to be wiped

out and given a light coating of oil and then hung back up. I thought to myself "eww!" He continued

to cook with the cast iron and use it all the time. I, on the other hand, stuck with my Teflon (no pun

intended!)



Obviously, all that has changed over the years. I'd rather cook in cast iron than anything else and

now, we don't have just a couple skillets hanging on the walls, but we have waffle irons, pizza pans, a

huge variety of skillets and more! My Dutch ovens are my favorite thing to cook in and I'd use them

year round if I could. Unfortunately, when the temps up here in the frigid north are -40, even a

diehard cast iron cook like myself would have problems cooking outside! But that's OK! Fortunately

for me, I have lots of cast iron to choose from here in the house!



When we bought our first camper, I decided that I wanted to try Dutch oven cooking. For Christmas

that year, Greg bought me a couple of cast iron Dutch ovens. That was the beginning of the end for

me! I've since acquired numerous cast iron Dutch ovens, to the point that I worry about how much

weight we're carrying in the fifth wheel with all that cast iron when we go camping! ☺



With the opening of our store, (RVing Outpost), we acquired many more pieces of cast iron and other

tools used for cooking with them. My favorite, is our Double Propane Burner. I use it all the time (it's

set up in our garage when we're not camping) and wouldn't even dream of going camping without it.

My Charcoal Lighter Basket is my next favorite accessory. No more lighter fluid, and I can just pop it

on top of the propane burner to get the coals started! Of course, a good pair of gloves is a MUST

when cooking with Dutch ovens, but I must say my absolute favorite tool, by far, is my Mair Lid Lifter!

There is just no comparison when it comes to lid lifters!









I have included pictures of some of my favorite recipes, (when I was able to find them on my

computer!). When you cook these delicious meals, if you take pictures, please e-mail them to me

(juliemik@rvingoutpost.com), and I'll be happy to add them to the book.



In the meantime, I hope you enjoy these recipes and have a blast cooking in your Dutch ovens!





Julie Miklaszewicz









i

DEDICATION





I must dedicate this book to my wonderful family. They have been my guinea pigs

for so many years and have eaten my flops (don't even THINK about making this

again!) and of course the incredible meals I've learned to cook in my Dutch ovens

(please, make this EVERY day!). They're my inspiration. There's really nothing

better or more satisfying than watching my family enjoy a great meal that I've

cooked in a Dutch oven.



My hope is that you will have every bit as much enjoyment with this collection of

Dutch Oven recipes.





Julie









ii

INDEX





Introduction ................................................................................................. i

Dedication...................................................................................................ii

Index .......................................................................................................... iii



Caring for your NEW Cast Iron ............................................................... 1

The Basics........................................................................................... 1

HAVE A RUSTY OVEN? ..................................................................... 3

Is my cast iron seasoned properly?..................................................... 4



Breads and Biscuits ................................................................................ 7

Beer Bread .......................................................................................... 8

Biscuits ................................................................................................ 9

Buttermilk Cornbread ........................................................................ 10

Cinnamon Rolls ................................................................................. 11

Cinnamon Rolls #2 ............................................................................ 12

Cornbread ......................................................................................... 13

Easter Bread ..................................................................................... 14

Indian Fry Bread................................................................................ 15

Jalapeno Cornbread.......................................................................... 16

No Knead Bread................................................................................ 17

Rolls .................................................................................................. 18



Eggs and Breakfast dishes ................................................................... 19

Breakfast Casserole .......................................................................... 20

Breakfast Cornbread ......................................................................... 21

Breakfast Pizza ................................................................................. 22

Breakfast Pizza #2 ............................................................................ 23

Campfire Eggs................................................................................... 24

Cowboy breakfast.............................................................................. 25

French Toast Casserole .................................................................... 26

Hobo Hash ........................................................................................ 27

Mountain Man Breakfast.................................................................... 28

Peachy Dutch Oven French Toast .................................................... 29

Tortilla Scramblers ............................................................................ 30









iii

Beef ......................................................................................................... 31

BBQ Ribs and Chicken...................................................................... 32

BBQ for Sandwiches ......................................................................... 33

Beef Roast......................................................................................... 34

Beef Brisket ....................................................................................... 35

Beef Liver with Wine Sauce............................................................... 36

Beef Stroganoff ................................................................................. 37

Bourbon Roast Beef .......................................................................... 38

Marinated Spare Ribs........................................................................ 39

Pot Roast........................................................................................... 40

Polynesian Style Pot Roast ............................................................... 41

Reuben Casserole............................................................................. 42

Teriyaki Flank Steak.......................................................................... 43



Ground Beef ........................................................................................... 44

BBQ Beef & Biscuit Bake .................................................................. 45

Beef, Bean & Biscuit Bake................................................................. 46

Chuckwagon Casserole .................................................................... 47

Country Casserole............................................................................. 48

Cowboy Beans .................................................................................. 49

Easy Beef & Potatoes ....................................................................... 50

Enchilada Casserole ......................................................................... 51

Hamburger Cornbread Bake ............................................................. 52

Hamburger Stew ............................................................................... 53

Lasagna............................................................................................. 54

Lasagna............................................................................................. 55

Meatloaf............................................................................................. 56

Mexican Spaghetti............................................................................. 57

Sweet & Sour Meatballs .................................................................... 58



Pork......................................................................................................... 59

Apricot-Pineapple Glazed Pork Loin.................................................. 60

Apple Pork Roast .............................................................................. 61

Baby Back Ribs ................................................................................. 62

Baby Back Ribs #2 ............................................................................ 63

Ham & Cornbread Casserole ............................................................ 64

Orange BBQ Spare Ribs ................................................................... 65

Pork Chops & Veggies ...................................................................... 66

Pork Roast & Kraut............................................................................ 67

Pork Roast with Homemade BBQ Sauce .......................................... 68

Ribs & Kraut ...................................................................................... 69

Sausage & Cabbage ......................................................................... 70

Spareribs with Peach Glaze .............................................................. 71









iv

Poultry .................................................................................................... 72

Aussie Chicken.................................................................................. 73

BBQ Chicken..................................................................................... 74

BBQ Chicken & Ribs ......................................................................... 75

Chicken Casserole ............................................................................ 76

Chicken Crunch................................................................................. 77

Creamy Garlic Chicken...................................................................... 78

Easy Chicken .................................................................................... 79

Easy Chicken #2 ............................................................................... 80

Honey Barbecued Chicken................................................................ 81

Honey Garlic Chicken........................................................................ 82

Mexican Chicken ............................................................................... 83

Sweet & Sour Chicken ...................................................................... 84

Tortilla Chicken Casserole................................................................. 85



Fish & Seafood....................................................................................... 86

Beer Battered Fish ............................................................................ 87

Catfish Stew ...................................................................................... 88

Clam Chowder................................................................................... 89

Fish in the Dutch Oven ...................................................................... 90

Fish Stew........................................................................................... 91

Oven Fried Catfish ............................................................................ 92

Seafood Frittata................................................................................. 93

Shrimpy Cornbread ........................................................................... 94

Trout in the Dutch Oven .................................................................... 95

Tuna & Noodles................................................................................. 96



Pasta, Rice and Potatoes ...................................................................... 97

Au Gratin Potatoes ............................................................................ 98

Breakfast Fried Potatoes ................................................................... 99

Cheesy Potatoes ............................................................................. 100

Cheesy Hashbrowns ....................................................................... 101

Cowboy Potatoes ............................................................................ 102

Creamy Ranch Potatoes ................................................................. 103

Easy Mostaccioli.............................................................................. 104

Grand Canyon Potatoes .................................................................. 105

Herb Roasted Potatoes ................................................................... 106

Old Fashioned Potatoes .................................................................. 107

Penne Pasta with red onion and sweet pepper sauce..................... 108

Roasted Potatoes............................................................................ 109

Stuffing in the Dutch Oven............................................................... 110









v

Soups & stews ..................................................................................... 111

Apple Cider Stew............................................................................. 112

Bags of Gold.................................................................................... 113

Baked Potato Soup ......................................................................... 114

Baked Potato Soup #2 .................................................................... 115

Lamb & Orzo Stew .......................................................................... 116

Lasagna Soup ................................................................................. 117

Oxtail Soup...................................................................................... 118

Pea & Rice Soup ............................................................................. 119

Roasted Onion Soup ....................................................................... 120

Sauerkraut Soup ............................................................................. 121

Seafood Chowder............................................................................ 122

Seafood Gumbo .............................................................................. 123

Steak Soup...................................................................................... 124

Venison Stew .................................................................................. 125



Vegetables............................................................................................ 126

Baked Beans (Semi-Homemade).................................................... 126

Baked Beans (Semi-Homemade).................................................... 127

Baked Corn Casserole .................................................................... 128

Baked Corn Casserole #2 ............................................................... 129

Baked Stuffed Eggplant................................................................... 130

Brussels Sprouts Casserole ............................................................ 131

Brussels Sprouts & Artichoke Hearts .............................................. 132

Dutch Oven Vegetables................................................................... 133

Italian Zucchini ................................................................................ 134

Onion Casserole.............................................................................. 135

Onion Corn Casserole ..................................................................... 136

Orange Glazed Beets...................................................................... 137

Oven Fried Cauliflower .................................................................... 138

Vegetable Curry .............................................................................. 139









vi

Desserts................................................................................................ 140

Amish Apple Cake........................................................................... 141

Apple Cobbler.................................................................................. 142

Apple Crisp...................................................................................... 143

Apple Spice Dump Cake ................................................................. 144

Apricot Peach Dessert..................................................................... 145

Brownies.......................................................................................... 146

Chocolate Lover's Delight................................................................ 147

Chocolate Turtle Cake..................................................................... 148

Cinnamon Peach Crumb Cobbler.................................................... 149

Cobbler............................................................................................ 150

Cobbler Dump ................................................................................. 151

Homemade Cherry Cobbler............................................................. 152

Peach Cobbler................................................................................. 153

Pineapple Upside Down Cake......................................................... 154

Raisin Bread Pudding...................................................................... 155

Rocky Road Cake ........................................................................... 156

S'mores Bars ................................................................................... 157



Miscellaneous Recipes........................................................................ 158

BBQ Sauce...................................................................................... 159

Chicken Coating .............................................................................. 160

Orangey Barbecue Sauce ............................................................... 161

Rabbit .............................................................................................. 162

Tortilla BLTs .................................................................................... 163

Venison Chili ................................................................................... 164









vii

CARING FOR YOUR NEW CAST IRON



THE BASICS



Coming home with your new Dutch oven or other new piece of cast iron is exciting, and

if you're like most folks, you want to start using it right away. However, if you haven't

purchased a "pre-seasoned" piece, you will have to go through a few steps to "season"

your new piece prior to using it.



When you purchase a new piece of cast iron, it will be covered in a wax coating. This

coating protects the cast iron from rusting during shipping. The first thing you have to

do is remove that wax coating.



Removing the wax coating is a simple matter of placing the piece in your grill or oven

and literally melting it off. If doing this in your oven, be sure to have a foil-lined tray

below the cast iron piece to catch the melted wax. Set your oven to about 300 degrees,

or place over medium heat in your grill until all the wax has melted off. It won't take

long, so be sure to keep an eye on your cast iron and the oven! Carefully remove your

cast iron from the oven and allow it enough time to cool so that you can handle it.



Once you have the wax removed and your cast iron is cool enough to handle you can

start to season it. Don't be alarmed as seasoning is actually quite easy. When initially

seasoning an oven, I prefer to use a high quality olive oil as it not only penetrates better,

but also doesn't smoke as much, so your house won't fill with smoke. Trust me on this,

as I've seasoned with shortening in the past and I'm surprised the neighbors didn't call

the fire department!



Saturate a clean lint-free cloth with the olive oil and coat all the surfaces of your cast

iron piece. Place your cast iron in the oven at 425 degrees and set your time for an

hour. Be sure to place a foil-lined tray on the rack below your cast iron so that any oil

that drips will be caught on the tray. Some smoking may occur, and you may even

notice some odor, but if you use a good olive oil, it won't be much and you won't have to

worry about the neighbors calling the fire department!



Once your oven timer goes off, turn off the oven, but leave your piece in there to

continue the seasoning process as the oven cools.



Of course, at this point, you can start to cook with your newly seasoned cast iron, but it

really won't be as non-stick as you'd like. Seasoning takes time. I usually season my

new pieces at least two or three times prior to using them to cook.









1

To maintain the seasoning, I prefer to use a Cast Iron Conditioner to keep it properly

seasoned. After each use, apply a small amount of Cast Iron Conditioner and thinly

coat all surfaces of the cast iron. The more you use and season your cast iron, the

more non-stick it will become.



When using newly seasoned cast iron, it's best to avoid cooking acidic foods like

tomatoes. While probably not good for YOUR health, for the health of your cast iron,

you're better off starting with greasier foods, which will enhance the initial seasoning.



Following these simple steps will help to give you that treasured cast iron piece you

always wanted!









2

HAVE A RUSTY OVEN?



Though there are many methods for cleaning rusty ovens, the one that we have found

to be the easiest to use is a can of Coca-Cola®. If the inside is rusty pour the Coke® in

and let it do it's job. Depending on how rusty the oven is will depend on how long you

will need to leave the Coke on the rusty spot.





If you have an issue with the outside of an oven use a sponge to apply the Coke®, or

place the cast iron in a large bowl or bucket with enough Coke® to dissolve the rust

(some rotating may be necessary). After rust is removed be sure to wash and re-

season your cast iron.





If you just have some light rust, take a dry SOS® pad and simply rub the rust off. You

will need to re-season the area, but this will easily take off any light rust without the

need to re-season the entire pan.









3

IS MY CAST IRON SEASONED PROPERLY?



The biggest complaint we hear from folks who are new to cooking with cast iron is that

whatever they're cooking is sticking to their cast iron. If food is sticking to cast iron it's

either being cooked at too high a temperature or it's not seasoned properly. Oftentimes,

it's a combination of the two. When cooking with cast iron, you MUST cook at lower

temperatures than when using aluminum or other types of cookware. In addition, cast

iron retains its heat so well that once the iron is thoroughly heated, you'll most likely

need to lower your temperature even more. Most home cooks are not used to cooking

at such low temperatures. I know that that’s been my own biggest problem when

cooking with cast iron.



New cast iron is typically a battleship gray color and has a coating of paraffin wax. That

wax coating is to protect the cast iron from rusting during shipping. The first thing you

have to do is to either melt the wax off (in the oven or grill) or to use very hot water,

soap and a wire brush and scrub it off. If you choose to melt the wax off, you're best off

doing that outside as it is a smokey process and gives of a lot of odor, which you don't

necessary want inside the house.



The following image is of a brand new waffle iron with the wax coating still on it.









Next is an image of a cast iron waffle iron that was returned to RVing Outpost the

because the customer had problems with the waffles sticking. As is readily apparent,

this waffle iron was not seasoned properly and there are areas of the cast that never

even saw any oil. If you have cast iron that food is sticking to and it looks like this, you

need to work on properly seasoning your cast iron.



4

If you have an improper seasoning, such as the one in the above image, your food is

going to stick. There are no ifs, ands or buts, it will stick. It's obvious from the above

picture that the person didn't even attempt to season the waffle iron properly.

Whatever oil was used was not applied evenly, and was not allowed to "bake" into the

iron. It's no wonder this person was unhappy with the waffle iron!



If your cast iron looks like the one above, you're going to have to completely strip the

seasoning and start all over. The easiest way to do that is to place your cast iron in a

self-cleaning oven on the cleaning cycle. That will completely strip any seasoning from

your cast iron and will return it to it's battleship grey color.



Once you've followed the seasoning instructions on the previous pages, your properly

seasoned cast iron should look like this one:









5

The waffle iron in the last picture went through the seasoning process four times. You'll

notice that the seasoning is very even and very shiny. This waffle iron is now

completely non-stick and will make the best waffles you've ever had!



There's no "secret" to seasoning your cast iron. It just takes time and a willingness to

do it properly. Any cast iron that has been properly seasoned will be completely non-

stick and best of all, super easy to clean!









6

BREADS AND BISCUITS







Beer Bread ........................................................................................................... 8

Biscuits ................................................................................................................. 9

Buttermilk Cornbread.......................................................................................... 10

Cinnamon Rolls .................................................................................................. 11

Cinnamon Rolls #2 ............................................................................................. 12

Cornbread .......................................................................................................... 13

Easter Bread ...................................................................................................... 14

Indian Fry Bread ................................................................................................. 15

Jalapeno Cornbread ........................................................................................... 16

No Knead Bread ................................................................................................. 17

Rolls ................................................................................................................... 18









7

BEER BREAD



3 cups whole wheat flour

1-1/2 cups white flour

1/2 cup white cornmeal

1/2 cup bran

5-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/2 tsp. sugar

1 (12 oz.) bottle dark beer

1/2 cup warm water

1/3 cup vegetable oil



Dump dry ingredients in bowl. Add beer and 1/2 cup warm water. Stir in 1/3 cup

vegetable oil and mix until dry ingredients are moistened. Pour batter into well-oiled

Dutch oven and bake in 12" preheated Dutch oven at 350 (17 coals on top; 8 on bottom)

for 35-40 minutes.









8

BISCUITS



4 cups flour

1 tsp. salt

2 Tbsp. baking powder

1/2 cup shortening

1-1/2 cup milk or water



Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch

off desired amount and place in greased 12" or Dutch oven and bake 15-20 minutes at

325 degrees ( 16 coals on top; 7 on bottom) .









9

BUTTERMILK CORNBREAD



1 cup yellow cornmeal

1 cup white flour

2 Tbsp. sugar

4 tsp. baking powder

1/2 tsp. salt

1 cup water

1 large egg

4 Tbsp. powdered buttermilk



Mix buttermilk with one cup water. Pour in remaining ingredients and mix slowly for

thirty seconds. Mix vigorously for an additional 90 seconds.



Pour dough into 10" Dutch oven. Cook at 350 degrees (14 coals on top; 7 on bottom)

for approximately 20 to 25 minutes, rotating the lid 90 degrees every 20 minutes to

avoid hot spots and ensure even heating.









10

CINNAMON ROLLS



24 Rhodes® brand frozen bread dough

1 cup brown sugar

2 Tbsp. cinnamon

1/2 cup chopped nuts (optional)

1/2 cup melted butter

Frosting (optional, but recommended)



Line a 12-inch Dutch oven with heavy foil and spray generously with cooking spray.

Place frozen roll dough in Dutch oven. Sprinkle brown sugar, cinnamon and nuts over

dough. Drizzle with melted butter. Cover with lid and set aside until morning. Your

cinnamon rolls should look like these in the morning!





In the morning, place over hot coals (twice as

many on top as on the bottom) and allow to cook

for about 40 minutes. Drizzle with frosting and

you'll have Something like these to share! The

first time I made these and shared them with

friends, they were described by our friends as

"ooey, gooey goodness!"









NOTE: Normally, I don't use foil in my Dutch ovens, because they are as non-stick as

anything can be. The reason for foil in this recipe is so that I can easily lift them out of

the oven and place in a large serving dish or tray to frost and serve.









11

CINNAMON ROLLS #2



1/2 pint whipping cream OR 1/2 cup condensed milk (small can)

1/2 cup brown sugar

Nuts (optional)

1/2 cup brown sugar

15 frozen bread rolls or refrigerated biscuits



Pour whipping cream or condensed milk into 12" Dutch oven. Spread brown sugar over

milk and sprinkle with nuts. Spread rolls around on cream/sugar mix. Bake for 18-22

minutes at 350 degrees (17 coals on top; 8 on bottom). Turn oven upside down and

serve from lid. A beautiful caramel sauce will form.



If using frozen rolls, be sure to let rise and double in size prior to baking.









12

CORNBREAD



1 cup yellow cornmeal

1 cup flour

1 Tbsp. baking powder

2 Tbsp. sugar

1 tsp. salt

1/2 cup cooking oil

1 (8-oz.) can creamed corn

2 eggs

1 cup sour cream



Mix all ingredients well. Pour into a well-greased Dutch oven. Bake with 8 coals

underneath and 16 coals on top for about 20 minutes.









13

EASTER BREAD



2 pkgs. active, dry yeast

1/2 cup warm water

3/4 cup butter

2 Tbsp. grated lemon peel

2 cups warm milk

1 to 1-1/2 cups raisins (optional)

4 eggs

2 tsp. salt

1 tsp. vanilla

1 tsp. lemon juice

6 egg yolks

1 cup sugar

9 cups flour



Dissolve yeast in water. Beat eggs and yolks together; gradually add sugar. Add

butter, salt, lemon, milk and yeast mixture. Beat well. Add 6 cups flour and beat well

again. By hand mix in enough flour to form a soft ball dough. Knead in raisins, if

desired, and continue to knead until dough is of good consistency. Place in greased

bowl or lightly warmed greased 12 inch Dutch Oven. Turn in grease coat dough. Let

double in size and then punch dough down. Divide into 3rds and shape as desire. Bake

in 12" Dutch oven for 30 minutes or so with 17 coals on top and 8 on bottom 25

briquettes in 12 inch Dutch Oven till done.









14

INDIAN FRY BREAD



Shortening

2 cups all-purpose flour

1/2 cup nonfat dry milk

1 Tbsp. baking powder

3/4 tsp. salt

3/4 cup lukewarm water

Cinnamon

Sugar



Melt shortening in Dutch oven for a depth of about 2 inches. Stir flour, dry milk, baking

powder, salt and water together. Knead on floured board. Cover and let stand for 15

minutes.

Cut dough into 8 sections, then flatten or roll out to 2 inches thick. Drop pieces of dough

into the hot oil to fry about 2 minutes or until done. Dredge in cinnamon and sugar.









15

JALAPENO CORNBREAD



2 (6-oz) packages cornbread mix

1 cup cheddar or Monterey jack cheese, shredded

1 cup onion, chopped

1/3 to 1/2 cup jalapeno peppers, finely chopped



Preheat Dutch oven. Mix cornbread per instructions on package. Add remaining

ingredients and mix well. Place a shallow pan upside down in the Dutch oven and place

the pan with the batter on top. Cover oven and cook with 12 coals on top and 9 coals

on bottom. Bake for 35 minutes or until done.









16

NO KNEAD BREAD



1⁄4 tsp. active dry yeast

1-1⁄2 cups warm water

3 cups flour, plus more for dusting.

1-1⁄2 tsp. salt

Flour, bran or cornmeal for additional dusting



In a large bowl, dissolve yeast in water. Add flour and salt, stirring until blended.

Dough will be sticky. Cover bowl with plastic wrap and let rest at least 8 hours (12-18

hours is better)



Dough will be ready when surface is dotted with bubbles. Lightly flour work surface and

place dough on it. Sprinkle with flour and fold dough over on itself one or two times.

Cover loosely with plastic wrap and let rest for 15 minutes.



Using just enough flour to keep dough from sticking to work surface or your hands,

gently shape into ball. Generously coat a clean dish towel with flour, wheat bran or

cornmeal. Place the seam side of the dough down on the towel and dust with more

flour, bran or cornmeal. Cover with another towel and let rise for another 1 to 2 hours.

Dough should have doubled in size and will not readily spring back when poked with a

finger.



Twenty minutes before dough is ready, pre-heat a 12" Dutch oven. When dough is

ready, slide hand under towel and turn the dough over into the oven, seam side up.

Give oven a firm shake or two to help distribute the dough evenly.



Cover and bake for 45 minutes at 375 degrees (18 coals on top; 9 on bottom).

Remove bread from Dutch oven and let cool on rack before slicing.









17

ROLLS



12 Tbsp powdered buttermilk

2/3 cup sugar

2 tsp salt

10 to 12 cups bread flour



Mix together all above ingredients.



Additional ingredients:

1/4 cup butter, melted

1 egg, beaten

1/2 Tbsp. yeast

3/4 cup water



Mix 3 cups of first mix with second list of ingredients. Adjust water according to how

soft you want the dough.



Form mixture into rolls and arrange in a foil-lined and greased 12" Dutch oven. Place

Dutch oven in a warm place and let rise.



Bake with 6 to 8 charcoals on the bottom and 12 to 14 on top, about 20 minutes.



Brush with butter and sprinkle with Parmesan cheese, if desired.









18

EGGS AND BREAKFAST DISHES



Breakfast Casserole ............................................................................................ 20

Breakfast Cornbread ........................................................................................... 21

Breakfast Pizza ................................................................................................... 22

Breakfast Pizza #2 .............................................................................................. 23

Campfire Eggs..................................................................................................... 24

Cowboy Breakfast ............................................................................................... 25

French Toast Casserole ...................................................................................... 26

Hobo Hash .......................................................................................................... 27

Mountain Man Breakfast ..................................................................................... 28

Peachy Dutch Oven French Toast ...................................................................... 29

Tortilla Scramblers .............................................................................................. 30









19

BREAKFAST CASSEROLE



Potatoes, sliced

Onions, sliced

Butter

Ham, diced

Cheese, sliced

1/4 cup milk



Place potatoes in 12" Dutch oven. Add a layer of thinly sliced onions. Sprinkle with

diced ham. Cover with cheese slices. Repeat layering. Top with butter. Add 1/4 cup

milk. Bake for approximately 1 hour at 400 with 19 coals on top; 10 on bottom.









20

BREAKFAST CORNBREAD



2 cups yellow cornmeal

1-1/2 cups flour

2 tsp. baking powder

1 tsp. baking soda

2 cups milk

1/4 cup butter, melted

1 lb. breakfast sausage

1 large onion, diced

2 cups cheddar cheese, grated

1 dozen eggs



Brown sausage in 12" Dutch oven. Drain fat, leaving approx. 3 Tbsp. Mix cornmeal,

flour, baking soda, baking powder, milk, butter & sausage in Dutch oven. While stirring,

beat in eggs, onions and peppers. Fold in cheese. Cook at 350 degrees (17 coals on

top; 8 on bottom) until done. (Approx 30 min.)









21

BREAKFAST PIZZA



Biscuit dough (store bought works great!)

8 eggs, scrambled

Ham, diced

Bacon, chopped

Breakfast sausage

Onion, diced

Garlic, minced

Cheddar cheese, shredded



Cook sausage and bacon with onion and garlic. While sausage and bacon are cooking,

line bottom of 12" Dutch oven with biscuit dough, stretching at least 1/4" up the sides.

Add scrambled eggs, ham and (drained) bacon/sausage mixture. Sprinkle cheese over

top. Bake with 8 coals underneath and 17 coals on top for about 15 minutes, or until

dough is done.



Of course, you can add or change any of the ingredients to personalize this recipe!

Green Pepper and fried hash browns would be a great addition!









22

BREAKFAST PIZZA #2



1 lb. pork breakfast sausage

1/2 cup onion, chopped

1 cup cheddar cheese, shredded

1/2 cup Bisquick® baking mix

1 cup milk

2 eggs



Brown sausage and onions in a 10" Dutch oven. Drain. Spread sausage evenly across

the bottom of the oven. Cover with cheese. Mix baking mix, milk and eggs. Pour over

sausage and cheese, but don't mix. Bake at 375 degrees (16 coals on top; 7 on

bottom) about 25 minutes or until done.









23

CAMPFIRE EGGS



8 slices bacon

1-1/2 cups frozen hash browns

Sweet onion

Salt

Pepper

6 eggs

1/3 cup milk

1/4 tsp. salt

1/2 cup shredded cheddar or Colby cheese



Cook bacon in heavy skillet until crisp. Remove and crumble bacon. Pour off all but 2

tablespoons fat.



Slice as much onion as your family likes VERY thin, and add to the pan with the

potatoes, sprinkle with salt and pepper. Return to heat, and fry until potatoes are lightly

browned.



Beat together eggs, milk, 1/4 tsp. salt and pepper. Pour over browned potatoes in

skillet. Cook without stirring until mixture begins to set. Using a spatula lift and fold

partially cooked eggs so uncooked egg flows underneath. Continue cooking for about 4

minutes until cooked but not dry.

Arrange crumbled bacon on top, sprinkle with cheese.









24

COWBOY BREAKFAST



1 lb. ground beef

1 medium onion, chopped

2 tsp. cumin

1 to 3 tsp ground red pepper (to taste), optional

2 tsp. oregano

3 large potatoes, shredded

Vegetable oil (optional)

6 eggs, beaten

Salt and pepper



Brown the meat, onion and spices in a large skillet; drain. Add potatoes to the meat

mixture, stirring briskly to keep mixture from sticking. Add a small amount of vegetable

oil, if necessary.



Add eggs to the mixture when potatoes are browned. Continue to stir until eggs are

done.



Salt and pepper to taste.









25

FRENCH TOAST CASSEROLE



I like this casserole, because unlike most French Toast Casseroles, it doesn't require

you to prepare it the night before. When we're camping, I tend to forget to get breakfast

going the night before as once dinner is done, I'm comfortably sitting at the campfire!

This is quick and easy to make in the morning and is quite delicious!





1 large loaf French bread

8 eggs

3 cups milk

4 Tbsp. sugar

1 tsp. cinnamon

3/4 tsp. salt

1 tsp. vanilla

4 Tbsp. butter, cut into small pieces



Tear bread into 1-2 inch chunks. Put torn up bread in a 12" Dutch oven. Beat together

all remaining ingredients, except butter. Pour over bread. Dot the top with butter. Bake

with 9 coals on bottom and 15 on top. It should be done in 30-45 minutes, when eggs

are set.









26

HOBO HASH



4 or 5 large potatoes, cut into 3/8" chunks

1 small stalk broccoli, diced

1 dozen eggs

Ham, cut into 1/4" chunks

Cheddar cheese, grated



Add a small amount of olive oil to Dutch oven. Bring up to temperature. Add potatoes

and cook until they are well browned. Add ham, eggs and broccoli. Stir and cook until

done over low heat. Cover with grated cheese and cook until cheese is melted.









27

MOUNTAIN MAN BREAKFAST



1 lb. mild pork sausage (Jimmy Dean, Tennessee Pride, etc.)

1 bag frozen, shredded hash brown potatoes

12 eggs

1 onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 clove garlic, minced

1 lb. Cheddar cheese, shredded



In a 12" Dutch oven, over medium-high heat, sauté sausage with garlic and onion until

done. Whisk eggs in mixing bowl while sausage is cooking.



Add pepper to sausage mixture and stir. Add hash brown potatoes to sausage mixture.

Stir mixture slightly and allow to cook for about 15 minutes, stirring occasionally. Pour

beaten eggs over the top, allowing them to sink into the potatoes and stir. Add coals to

top and bottom (6-9 on the bottom and 12-18 on top) and bake until eggs are firm. Top

with Cheddar cheese and continue cooking for approx. 30 minutes more.









28

PEACHY DUTCH OVEN FRENCH TOAST



1 dozen eggs

2 cups milk

1/2 tsp. vanilla extract

1 Tbsp. cinnamon

1 loaf French or Italian bread, sliced

1/2 lb. butter or margarine

1 lb. brown sugar

3 (16 ounce) cans peaches, drained and quartered



Heat a large Dutch oven by covering it with coals for 15 minutes.



Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Slice the bread

and let it soak in the egg mixture.



Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and

mix well with butter until caramelized. Put the drained peaches over the caramelized

sugar. Place the egg/bread mixture on top of the peaches, cover with lid and return the

Dutch oven to the coals.



Bake 45 minutes at about 350 degrees (17 coals on top; 8 on bottom). For the first 10

minutes, use coals only on the bottom. Then add coals to the oven top and continue

baking until done. With the caramel topping, you probably won't even need syrup.









29

TORTILLA SCRAMBLERS



Eggs (2 per person)

Bacon (2-3 slices per person)

Cheddar cheese, shredded

Onion, diced

Salsa

Flour tortillas





Fry bacon in Dutch oven and lay on paper towels to drain. Drain most the bacon

grease, but reserve some to scramble eggs. Scramble eggs in bacon grease. Wrap

flour tortilla shells in foil and warm slightly over campfire.



Layer scrambled eggs, bacon, onion, cheese & salsa in shells. Roll up, burrito-style and

enjoy!!









30

BEEF



BBQ Ribs and Chicken....................................................................................... 32

BBQ for Sandwiches .......................................................................................... 33

Beef Roast.......................................................................................................... 34

Beef Brisket ........................................................................................................ 35

Beef Liver with Wine Sauce................................................................................ 36

Beef Stroganoff................................................................................................... 37

Bourbon Roast Beef ........................................................................................... 38

Marinated Spare Ribs......................................................................................... 39

Pot Roast............................................................................................................ 40

Polynesian Style Pot Roast ................................................................................ 41

Reuben Casserole.............................................................................................. 42

Teriyaki Flank Steak ........................................................................................... 43









31

BBQ RIBS AND CHICKEN



2 lbs boneless, skinless chicken breasts

2 lbs beef ribs

2 lbs pork ribs

4 cups ketchup

2 onions, sliced

1 clove garlic, minced

1 cup brown sugar

1 can cherry cola

2 Tbsp. Worcestershire sauce





Sauté onions in 12" Dutch oven. Add ketchup, cola and brown sugar, stirring well. Add

both beef and pork ribs and simmer for about one hour, uncovered. Add chicken.

Cover and bake at 350 degrees (17 coals on top; 8 on bottom) for about 1-1/2 hours

more, until done.









32

BBQ FOR SANDWICHES



This is a GREAT recipe to make for potluck dinners as it serves quite a few! You could

also make this in a crockpot and let it cook while you're out fishing or hiking or enjoying

a round of golf!





1 (3-4 lb.) boneless chuck roast

1 large onion, diced

1 clove garlic, minced

1 cup ketchup

1 cup water

1 cup BBQ sauce (your favorite brand)

2 Tbsp. white vinegar

2 Tbsp. Worcestershire sauce

2 Tbsp. brown sugar

1 tsp. chili powder

1 tsp. salt





Mix together all ingredients except roast. Place roast in 12" Dutch oven and pour sauce

over. Cook for approximately 6 hours at 300 degrees (15 coals on top; 7 on bottom),

turning cover and oven 1/4 turn every 30 minutes, replacing coals as needed to

maintain temperature. When the roast is done, shred the beef and serve on toasted

buns.









33

BEEF ROAST



1 (7-10 lb.) beef roast

2 Vidalia onions

2 bottles Catalina dressing

Carrots and potatoes



Peel and cut onions in half. Place them cut side down in the bottom of a large Dutch

oven. Place the roast on top and cover with the 2 bottles of Catalina dressing. Fill the

bottles 3/4 full with water and pour over roast. Cover and simmer over campfire for 2-4

hours. Peel and cut carrots and potatoes and place in with roast. Cook for another

hour. Remove from heat and enjoy!









34

BEEF BRISKET



1 cup dry red wine or beef broth

1 envelope mushroom onion soup mix

2-1/2 lbs thin cut beef brisket, trimmed of fat

12 small, well scrubbed red potatoes (about 1-1/2 lbs.)

9 medium carrots cut in 2" chunks



Heat oven 12" Dutch oven to 350 degrees. Pour wine into oven. Stir in soup mix until

blended. Add beef and turn to coat. Cover & bake 2 hours (17 coals on top; 8 coals on

bottom). Add potatoes and carrots. Cover & bake 1 hour longer (17 coals on top; 8

coals on bottom) or until meat and vegetables are tender. Remove meat to a cutting

board. Cover loosely with foil and let stand 10 minutes. Cut in thin slices against the

grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve

with remaining gravy.









35

BEEF LIVER WITH WINE SAUCE



2 Tbsp. vegetable oil

2 Tbsp. butter

1 pound beef liver, sliced

1/2 tsp. salt

2 Tbsp. onions, chopped

2 Tbsp. celery, chopped

1/8 tsp. garlic clove, crushed

1/4 cup red wine



Heat oil and butter in 10" Dutch oven. Add sliced beef liver and saute quickly, turning to

brown both sides. Sprinkle with salt and remove to a hot platter and keep warm.



Pour off the excess fat from Dutch oven and add chopped onion, celery and garlic.

Cook until tender. Stir in red wine. Reduce heat and simmer until thickened. Add liver

back to Dutch oven and heat through.









36

BEEF STROGANOFF



My sister made this recipe way back in "Foods" class in high school and it's been a

family favorite ever since! This is a wonderfully rich and delicious stroganoff and is

quick and easy to prepare!!



1 Round steak, cut into bite size portions

1 container (16 oz) sour cream

1 can cream of mushroom soup

1/2 onion, diced

1 clove garlic, diced

Dash paprika

Egg Noodles

Dash salt

Dash pepper





Brown meat, onion and garlic in 10" Dutch oven. Cook until soft. Drain. Add salt,

pepper and paprika. Stir in soup. Cook 15 minutes on low heat. Stir in sour cream.

Cook 15 minutes more. Serve over egg noodles.









37

BOURBON ROAST BEEF



1 beef roast

1/2 lb. bacon

1/2 cup bourbon whiskey

1 large onion, sliced

1 tsp. garlic powder

1 tsp. celery salt

1 tsp. salt

1/2 tsp. pepper



Place roast in 12" Dutch oven, combine onions, spices and bourbon and pour over top.

Place bacon strips across the top. Cook at 350 degrees (17 coals on top; 8 on bottom)

for 20 minutes per pound.









38

MARINATED SPARE RIBS



This is a recipe my mother found a number of years ago. These ribs are GREAT with

this marinade!



3-4 pounds beef spare ribs

3 beef bouillon cubes

1/4 cup hot water

1-12 oz. jar orange marmalade

1/3 cup ketchup

1/3 cup vinegar

4 cloves garlic, minced



Combine all ingredients. Slice ribs and pour marinade over and let sit for at least two

hours.



Place ribs and marinade in 12" Dutch oven and bake at 350 degrees (17 coals on top; 8

on bottom) for 1-1/2 hours.









39

POT ROAST



3-4 pound lean arm or blade pot roast

1 (8 oz.) can tomato sauce

2 Tbsp. oil

1 cup water

1 package dry onion soup mix

2 tsp. caraway seeds, optional

2 whole bay leaves



Trim excess fat from roast. Roll meat in flour and slowly brown in 12" Dutch oven in oil.

Use heavy Dutch oven. Mix and add remaining ingredients. Cover and cook slowly at

325 degrees (16 coals on top; 7 coals on bottom) 2-1/2 hours, or until tender.



Remove roast to make gravy. Skim off excess fat. For 1 to 1-1/2 cups juices blend 3

tablespoons flour and 1/2 cup cold water. Gradually stir into boiling juices. Cook and

stir until gravy thickens.









40

POLYNESIAN STYLE POT ROAST



3 lbs. beef pot roast

1/4 cup flour

1/3 cup shortening

1 (8 oz.) can pineapple slices, drained, reserving juice

1/4 cup soy sauce

3 Tbsp. lemon juice

2 Tbsp. firmly packed brown sugar

1 clove garlic, minced

1/2 tsp. dried basil, crushed

2 Tbsp. cornstarch

1/4 cup cold water



Preheat 12" Dutch oven to 350 degrees. Coat meat on all sides with flour. Brown meat

in hot Dutch oven in shortening. Drain pineapple, reserving juice. Combine pineapple

juice, soy sauce, lemon juice, sugar, garlic and basil. Add to meat in Dutch oven. Cover,

roast at 350 degrees (17 coals on top; 8 on top) for 2 hours or until the meat is tender.

Be sure to turn the cover and oven 1/4 turn every 15 minutes and add more coals as

necessary to maintain temperature. Baste occasionally.



During last few minutes top with pineapple slices. Remove meat and pineapple to warm

platter. Skim off excess fat. Add enough water to pan drippings to make 2 cups liquid.

Combine cornstarch and cold water, stir into drippings. Cook and stir until thickened and

bubbly. Drizzle meat with a little sauce, serve remaining sauce with meat.









41

REUBEN CASSEROLE



This casserole tastes just like a Reuben Sandwich!



6 slices rye bread, toasted and cubed

1 (16-oz) jar sauerkraut, well drained

4 cups (1 pound) corned beef; shredded

1/2 cup thousand island dressing

2 cups Swiss cheese, shredded



Spread toasted bread cubes in the bottom of 12" Dutch oven. Spread sauerkraut

evenly over the bread cubes. Layer shredded corned beef over the sauerkraut. Spread

dressing over beef. Bake at 400 degrees (19 coals on top; 10 coals on bottom) for 20 to

25 minutes until heated through. Top with cheese. Bake for another 10 minutes, or

until cheese is melted.









42

TERIYAKI FLANK STEAK



4-6 flank steaks

4-6 pineapple slices

1 Tbsp. salad oil

1/2 cup soy sauce

1/4 cup sugar

2 Tbsp. sherry (optional)

1 tsp. ginger

1 clove garlic, minced



Place steaks in ziplock bag. Mix all ingredients except pineapples and pour over steaks

to marinate for at least 1-1/2 hours.



Preheat Dutch oven to 375-400 degrees.



Remove steaks from marinade and fry in oven for about 2 minutes. Brush with

marinade and fry another 2 minutes. Add pineapple slices, brush with marinade again;

cove rand cook an additional 3 minutes or more until desired doneness.



Serve over rice.









43

GROUND BEEF



BBQ Beef & Biscuit Bake ................................................................................... 45

Beef, Bean & Biscuit Bake.................................................................................. 46

Chuckwagon Casserole...................................................................................... 47

Country Casserole.............................................................................................. 48

Cowboy Beans ................................................................................................... 49

Easy Beef & Potatoes......................................................................................... 50

Enchilada Casserole........................................................................................... 51

Hamburger Cornbread Bake .............................................................................. 52

Hamburger Stew................................................................................................. 53

Lasagna.............................................................................................................. 54

Lasagna.............................................................................................................. 55

Meatloaf.............................................................................................................. 56

Mexican Spaghetti .............................................................................................. 57

Sweet & Sour Meatballs ..................................................................................... 58









44

BBQ BEEF & BISCUIT BAKE



3 lbs. ground beef

1 cup BBQ sauce

1 cup ketchup

1 onion, diced

1 tsp. garlic, diced

1 cup beef broth

2 cups sharp cheddar, shredded

1 pkg. buttermilk biscuits (can of 10)



Heat Dutch oven over hot coals. Brown beef, onions and garlic, pour off drippings. Add

BBQ sauce, ketchup and beef broth. Cook 10 minutes, until steaming and thickened.



Sprinkle with cheese and arrange biscuits on top. Cover and place 15 coals on top.

Cook for 20 minutes, or until biscuits are golden.



Note: When I made this dish for a potluck, I cut the biscuits into fours so more folks

could have some of the biscuits and it worked really well!









45

BEEF, BEAN & BISCUIT BAKE



2 lbs. hamburger

2 (2 lb.) cans baked beans

1 cup BBQ sauce (your favorite kind)

1 cup cheddar cheese, shredded

1/2 cup ketchup

1/2 cup mustard

1 onion, chopped

2 tsp. garlic, minced

Bisquick® mix for one dozen biscuits



Brown beef, onion and garlic in 10" Dutch oven. Stir in baked beans, BBQ sauce,

ketchup, and mustard. Cover and cook on low heat for 10-15 minutes.



While cooking, prepare the Bisquick® mix to make a dozen biscuits. Stir the beef and

bean mixture and cover with biscuits, completely covering the top of the beef mixture.

Sprinkle cheddar over top biscuits. Bake with 7 briquettes on the bottom and 14 on top

(350 degrees for 10" oven) for 20-30 minutes, or until biscuits are done.









46

CHUCKWAGON CASSEROLE



1 lb. ground beef

1 (15.5 oz.) can chili beans in sauce

1 (11 oz.) can Mexican style corn, drained

3/4 cup BBQ sauce

1 (8.5 oz.) package corn muffin mix

1/2 cup onion, chopped

1/2 cup green bell pepper, chopped

1/2 tsp. salt

1 tsp. garlic, minced



Brown ground beef, onions, garlic and peppers. Add chili beans, BBQ sauce, and salt

and bring to a boil Prepare corn muffin mix according to package. Add corn to corn

muffin mix. Pour mix into Dutch oven, spreading over meat. Cover Dutch oven and

place 10 charcoal briquettes on top and 8 underneath.



Bake for 30 minutes or until inserted knife pulls out clean.









47

COUNTRY CASSEROLE



1 lb. beef chunks or ground beef

1 onion, chopped

1 can tomato soup

1 lb. egg noodles

1 can cream of mushroom soup

1 tbsp. olive oil



In 12" Dutch oven, sauté chopped onion in olive oil. Add beef. Cook well; drain grease.

Remove beef mixture from Dutch oven and mix with undiluted tomato soup. Cook egg

noodles according to directions on package. Drain well. Add undiluted cream of

mushroom soup to noodles. Place 1/2 of beef mixture in bottom of Dutch oven. Add

1/2 of noodle mixture. Add remaining beef mixture. Top with remaining noodles. If

desired, sprinkle paprika lightly over top of noodles. Bake at 375 degrees (18 coals on

top, 9 on bottom) oven for 20-25 minutes, or until bubbly.









48

COWBOY BEANS



1-1/2 lbs. ground beef

2 large cans baked beans (your favorite brand)

1 medium onion, diced

1 clove garlic, minced

2 tsp. dry mustard

1/4 cup ketchup

1/4 cup brown sugar

Salt and pepper (to taste)

1/2 cup BBQ sauce (your favorite)



Brown beef with onions and garlic. Drain. Add remaining ingredients. Bring to a boil;

reduce heat and simmer for 30 minutes, stirring occasionally.









49

EASY BEEF & POTATOES



2 lbs. extra lean ground beef

1 large onion, diced

7 garlic cloves, minced

2 bags frozen tater tots

4 cups Colby-Jack cheese, shredded

Salt & pepper, to taste



Sauce:



2 cans (10-1/2 oz.) cream of mushroom soup

1 can (10-1/2 oz.) cream of chicken soup

1-1/2 cups sour cream

2 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

1-1/2 tsp. Thyme

1-1/2 tsp. Marjoram

Salt & pepper to taste



Heat a 14" Dutch oven using 22-24 briquettes on the bottom, until the oven is hot. Add

ground beef, onions, and garlic to hot oven. Season with salt and pepper; cook until

beef is brown and onions are clear. Remove beef, onion and garlic mixture to large

bowl. Add all sauce ingredients to beef mixture.



Layer one bag of tater tots in bottom of oven. Spoon half the beef and sauce mixture

over tots. Sprinkle half the cheese over beef mixture. Layer with second bag of tater

tots, remaining beef and sauce mixture and finally, the remaining cheese.



Cover and cook 90 minutes using 12-14 briquettes on bottom and 14-16 briquettes on

top, replacing coals as needed to maintain temperature. Remember to rotate oven and

lid every 10-15 minutes to avoid hot spots.









50

ENCHILADA CASSEROLE



1 lb. hamburger

8 large flour tortillas

1 onion, chopped

1 tsp. garlic, minced

2 cups cheddar cheese, shredded

2 cans enchilada sauce

1 can refried beans

1 (8-oz.) can tomato sauce

salt, pepper



Garnish:

Lettuce, shredded

Sour cream

Tomatoes, chopped



Mix enchilada and tomato sauces in medium bowl and set aside. Mix hamburger with

onion and garlic. Season the hamburger mixture with salt and pepper. Brown in Dutch

oven over medium heat. Remove beef from Dutch oven and drain grease.



Mix meat with 1 cup enchilada sauce mix in separate bowl.



Add 1/4 cup enchilada sauce to bottom of Dutch oven and place two tortillas over

sauce. Top with an additional 1/4 cup sauce and half the meat mixture. Top with 2

more tortillas and another 1/4 cup sauce. Spoon on the refried beans and 1/2 of the

cheese. Top with 2 more tortillas and another 1/4 cup sauce. Add rest of meat and 2

more tortillas. Finish with remaining sauce and cheese.



Cook on low heat 15-25 minutes or until cheese is melted and casserole is bubbly.

Slice and serve with garnishes.









51

HAMBURGER CORNBREAD BAKE



1 lb. ground beef

1/3 cup onion, chopped

5 Tbsp. vegetable oil

1 can (14 oz.) stewed tomatoes, chopped

1 tsp. Worcestershire sauce

3/4 tsp. salt

1 can (15 oz.) kidney beans, rinsed and drained

1 egg

1-1/4 cups milk

1 cup white self-rising cornmeal mix

2 cups sharp cheddar cheese, grated



In a 10" Dutch oven, heat 1 Tbsp. of oil and sauté ground beef and onion over medium-

high heat. Drain fat.



Add tomatoes, Worcestershire sauce and salt. Simmer for 15 minutes. Stir in the

beans. Simmer for another 5 minutes and remove from heat.



In a medium bowl, mix together egg, milk and remaining 4 Tbsp. of vegetable oil. Add

cornmeal mix and mix well.



Spread cornmeal batter over ground beef mixture in Dutch oven. Top with grated

cheddar. Bake at 350 degrees (14 coals on top, 7 on bottom) for 20-25 minutes or until

the center is set and the cornbread is golden brown.









52

HAMBURGER STEW



1 lb. ground beef

1 cup onions, chopped

1/2 cup potatoes, cubed

1 cup sliced carrots, sliced

2/3 cup celery, diced

1 cup cabbage, shredded

8 oz. tomato sauce

1/4 cup uncooked long-grain rice

1/2 tsp. dried thyme

1 bay leaf

1-1/2 tsp. salt

dash cayenne pepper

3 beef bouillon cubes

1-1/2 quarts water (6 cups)

1/2 cup frozen peas



Brown ground beef and onion in 12" Dutch oven. Drain grease. Add potatoes, carrots,

celery, cabbage, and tomato sauce. Bring to a boil. Add rice, thyme, bay leaf, salt,

cayenne, bouillon, and water. Cover and simmer for 50 minutes. Add peas and cook

another 5 to 10 minutes.









53

LASAGNA



1 lb. hamburger

1 medium onion, diced

1 clove garlic, minced

2 pkgs. dry spaghetti sauce seasoning

1 qt. canned tomatoes

2 cans tomato sauce, plus 1 can water

16 oz. cottage cheese

Mozzarella cheese, shredded

Lasagna noodles, uncooked

Parmesan cheese



In 12" Dutch oven, brown hamburger with onions and garlic; drain and remove from

Dutch oven. In a separate bowl, combine beef, canned tomatoes, tomato sauce, water

and spaghetti seasoning.



Put a little sauce in bottom of Dutch oven. Layer uncooked noodles over sauce in

bottom; layer cottage cheese, Mozzarella cheese, sauce and pasta. Repeat layers

ending with a layer of sauce. Sprinkle final layer of sauce with Mozzarella and

Parmesan cheeses. Bake for approximately 1 hour with 14 to 16 coals on top and 8

coals on bottom.









54

LASAGNA



2 lb. Rotelli (spiral) pasta, uncooked

1-1/2 lbs. ground beef

2 cups tomato sauce

1 lb. mozzarella cheese, shredded

1 pint ricotta cheese

Onion, diced

Garlic, minced

Water



Preheat the bottom of your Dutch oven and brown ground beef with onions and garlic

over hot coals. Add dry pasta and enough water to just cover the pasta. Place cover

on oven and let boil for 8-9 minutes. Add mozzarella, ricotta and tomato sauce directly

to oven. Stir gently and cover oven. Cook the mixture another 5-6 minutes. Take off

heat, uncover and let stand 5-6 minutes to absorb the excess moisture. Serve with a

tossed salad and skillet garlic toast.









55

MEATLOAF



1-1/2 lbs. ground beef

3/4 cup quick oats

1 egg

1/4 tsp. dry mustard

1/4 cup green pepper, diced

1 clove garlic, minced

1 pkg. onion soup mix

3/4 tsp. salt

1/8 tsp. marjoram



Mix all ingredients in large bowl. Place in 12" Dutch oven. Cook for one hour with 8

coals on bottom and 17 on top.









56

MEXICAN SPAGHETTI



1-1/2 lbs. ground beef

1 large onion, chopped

2 cloves garlic, minced

1/2 green pepper, chopped

1 can whole kernel corn (with liquid)

1 can sliced olives (with liquid)

1/2 lb. pasta (any kind), uncooked

1 large can (29 oz.) diced tomatoes

1 tsp. chili powder

1/2 lb. mozzarella cheese, grated



In 12" Dutch oven, Brown beef with onions and garlic; drain. Add remaining ingredients,

except cheese. And cook on low heat (10 coals on top; 5 on bottom) for 30 minutes.

Top with cheese and return to heat. Continue cooking until cheese is melted.









57

SWEET & SOUR MEATBALLS



16-oz. package frozen prepared meatballs

2 pkgs. (16 oz. each) frozen stir-fry vegetables

1/2 cup apricot jam

1/2 cup Catalina dressing

1 large onion, diced large

1 can sliced water chestnuts

4 Tbsp. soy sauce



Combine all ingredients in a 12" Dutch Oven. Cook on medium high heat 20 minutes or

until meatballs and vegetables are heated through, stirring occasionally.



This was a wonderful recipe and everyone enjoyed it. I think I'll try it with chicken next

time! Chopped boneless, skinless chicken breasts would be GREAT with this!



Serve over hot, cooked rice or pasta, if desired.









58

PORK





Apricot-Pineapple Glazed Pork Loin................................................................... 60

Apple Pork Roast................................................................................................ 61

Baby Back Ribs .................................................................................................. 62

Baby Back Ribs #2 ............................................................................................. 63

Ham & Cornbread Casserole ............................................................................. 64

Orange BBQ Spare Ribs .................................................................................... 65

Pork Chops & Veggies ....................................................................................... 66

Pork Roast & Kraut............................................................................................. 67

Pork Roast with Homemade BBQ Sauce ........................................................... 68

Ribs & Kraut ....................................................................................................... 69

Sausage & Cabbage .......................................................................................... 70

Spareribs with Peach Glaze ............................................................................... 71









59

APRICOT-PINEAPPLE GLAZED PORK LOIN



1 (3 to 4 pound) boneless pork loin roast

Salt and pepper to taste

1 (18-ounce) jar apricot-pineapple preserves

2 Tbsp. honey

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 cup brown sugar



Season roast with salt and pepper to taste. Place on a rack in a 12" Dutch oven. Using

9 briquettes on the bottom and 15 on the top, cook for 1 to 1-1/2 hours or until a meat

thermometer reads 155 F.



While roast is cooking, combine remaining ingredients in a small saucepan or Dutch

oven. Bring to a boil, stirring frequently. Reduce heat and simmer 2 minutes; keep

warm. During last 30 minutes of cooking, baste roast several times with sauce. Let roast

stand for 10 minutes before slicing. Serve with remaining sauce on the side.



(Note: If you don't have a Dutch oven, you can cook this in your indoor oven at 350 F)



Recipe courtesy of Dutchess









60

APPLE PORK ROAST



1 (5-6 lb.) pork roast

1 large sweet onion, sliced thick

2 lbs. potatoes, sliced thick

1 jar apple sauce

Seasoning Salt (i.e., Lawry's)

Garlic salt

Mrs. Dash seasoning (seasoning without salt)

Salt

Pepper



Rub spices on roast. Place one layer of potatoes in bottom of 12" Dutch oven seasoned

roast on top. Cook at 350 degrees (8 coals on bottom; 17 on top) 2-1/2 to 3 hours,

replacing coals as needed and rotating cover 1/4 turn every 15 minutes.



Layer onions on top of roast. Sprinkle seasonings on top of onions; add remaining

potatoes on top of and around roast. Lightly season potatoes. Cook one more hour, or

until pork is cooked through.



Remove from heat. Pour apple sauce around roast and put the lid back on. Let sit for

about 15 minutes. Roast will be ready for slicing and applesauce will be warm.









61

BABY BACK RIBS



NOTE: Needs to marinate overnight!



8 lbs. ribs

2 (12-oz.) cans of beer

1 cup honey

2 Tbsp. lemon juice

2 tsp. sage

1-1/2 tsp. cayenne pepper

1-1/2 tsp. dry mustard

1 tsp. salt



Combine all sauce ingredients; pour over ribs and marinate overnight. Broil in sauce in

12" Dutch oven at 325 degrees (16 coals on top; 7 on bottom) for about an hour, turning

and basting frequently.









62

BABY BACK RIBS #2



NOTE: NEEDS TO MARINATE OVERNIGHT!



Rack of pork baby back ribs

2 cups white vinegar

1-1/2 cups brown sugar

1 cup red wine

1 cup chicken stock

2 Tbsp. tomato paste

2 Tbsp. soy sauce

2 Tbsp. Worcestershire sauce

1 small hot pepper, diced (or few drops hot sauce)

1 onion, diced

1 clove garlic, diced

Fresh ginger

Salt, pepper & herbs for seasoning

Few drops of Bourbon

Wood chips for smoking



Remove the membrane from the inside of the ribs and trim any fat. Boil the ribs as a

rack for at least an hour in a Dutch oven.



While ribs are boiling put vinegar, brown sugar & red wine in another Dutch oven and

boil until reduced by almost half. Add chicken stock and remaining ingredients and boil

for another 15 - 20 minutes. Drain water from ribs and cut into racks of 4 or individuals.

Place in baking dish and pour the sauce over ribs (you should have enough sauce to

cover them) and let stand over night.



The next day strain off sauce into a saucepan or small Dutch oven and boil hard until

sauce is reduced to a "sticky" consistency (it coats the back of a spoon). Place water-

soaked hardwood chips in the bottom of a Dutch oven and a trivet above. Place ribs on

foil trivet and baste well with sauce. Cook for about 45 minutes with 17 coals on top

and 8 on bottom for about 45 minutes. Baste ribs as they cook until they are well

glazed.



Courtesy of Camp Oven Cooking in Australia. Note: A few changes have been made

to "Americanize" the recipe.









63

HAM & CORNBREAD CASSEROLE



2 cups ham, cubed

1 can cream style corn

1 can corn with red & green peppers

1 cup self rising white cornmeal

3/4 cup buttermilk

1/2 cup green onion, chopped

1/4 cup butter, melted

2 eggs, well beaten

4 oz. cheddar cheese, shredded



combine all ingredients except cheese. Pour into 12" Dutch oven. Cook at 350 degrees

(17 coals on top; 8 coals on bottom) for 45 minutes or until golden brown and set.

Sprinkle cheese over top. Cook an additional 2-3 minutes until cheese is melted. Let

set for 5 minutes before serving and slicing.









64

ORANGE BBQ SPARE RIBS



5-6 lbs. boneless pork spare ribs

3 sweet yellow onions; sliced thick

1 - 2-liter bottle Cola

2 cups Orange Barbecue Sauce (recipe follows)



Trim most of the fat from ribs. Place ribs in a large bowl and pour cola over them until

they are covered. Cover bowl with plastic wrap, refrigerate and marinate for 12-24

hours.



Drain liquid from ribs. Place one layer of ribs in a 12" deep Dutch oven. Layer onions

over ribs. Repeat rib/onion layering until all meat and onions have been used. Pour

barbecue sauce over top. Cover and cook 90 minutes using 12-14 briquettes bottom

and 12-14 briquettes top heat.





Orange Barbecue Sauce:

2 cups ketchup

2 cloves garlic; minced

2 Tbsp. tomato paste

1 cup orange marmalade

2 Tbsp. Worcestershire sauce

2 Tbsp. Dijon mustard

1 medium onion; minced



Add all ingredients to a well oiled 10" Dutch oven. Stir to mix. Heat to boiling. Reduce

heat and simmer for 30 minutes.



Makes about 3-1/2 cups.









65

PORK CHOPS & VEGGIES



6 pork loin rib chops, cut 1" thick

2 Tbsp. flour

1/4 tsp. salt

1/4 tsp. pepper

2 Tbsp. oil

2 (10-3/4 oz) cans condensed cream of mushroom soup

3/4 cup water

1/2 tsp. basil

1 cup carrots, sliced

1 large onion, thinly sliced

2 (15 oz) cans sliced white potatoes (drained) or 3 medium potatoes, peeled, cooked

and sliced

1 (4 oz) can sliced mushrooms (drained) or 1/2 cup sliced fresh mushrooms

1 large apple, cored and sliced



Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place

12" Dutch oven with 2 Tbsp. oil over hot coals. Brown chops in hot oil. Meanwhile,

combine soup with water and basil in medium bowl, set side. Layer carrots, onions,

potatoes, and mushrooms over chops, top with apple. Pour soup mixture over all and

cover.



Place 20-25 hot coals on the lid and cook for 30-35 minutes. Rotate lid 1/3 turn and pot

1/3 turn every 10 minutes.









66

PORK ROAST & KRAUT



1 (1-1/2 to 2 lb.) pork loin roast, scored

2 Tbsp. olive oil

2 medium red apples, sliced

1 onion, sliced

5 garlic cloves, minced

1 can (12-ounces) sauerkraut, drained

1 cup red or white wine



Pour olive oil into hot 12" Dutch oven. Add roast. Cover roast with apples, onions,

garlic and sauerkraut. Pour wine into oven. Bake at 350 degrees (17 coals on top; 8 on

bottom) and bake for 1-1/2 hours or until roast is done, replacing coals as needed.









67

PORK ROAST WITH HOMEMADE BBQ SAUCE



BBQ Sauce:



2 cups ketchup

2 cloves garlic, minced

2 Tbsp. tomato paste

1 cup apricot preserves

2 Tbsp. Worcestershire sauce

2 Tbsp. Dijon mustard

1 medium onion, minced

1/2 cup brown sugar



Add all ingredients to a well oiled 10" Dutch oven. Stir to mix. Heat to boiling. Reduce

heat and simmer for 30 minutes.



Makes about 3-1/2 cups.









Drizzle some olive oil on the roast and season it with salt and pepper. Place the roast in

hot Dutch oven with a little more olive oil and brown on a sides. Add sauce and cook

with about 6 coals on bottom and 17 coals on top until the roast is done.









68

RIBS & KRAUT



2-1/2 Lbs. pork ribs

3 to 4 lbs. sauerkraut, drained

2 large onions, peeled and quartered

2 tart green apples, cored, quartered and peeled

1/4 cup brown sugar

1 Tbsp. caraway seeds





In a 12" Dutch Oven, layer sauerkraut, onions, apples and caraway. Sprinkle with

brown sugar and add ribs. Bake at 350 degrees (17 coals on top; 8 on bottom) for 2

hours or until ribs are tender.









69

SAUSAGE & CABBAGE



1 lb. bulk sausage

1 head cabbage, approximately 1 lb., shredded

1 small onion, diced

1 medium green pepper, diced

1/2 cup water

1/2 tsp. salt

1/2 tsp. sugar

1/4 cup sour cream



Brown sausage and onion in 12" Dutch oven. Drain excess fat. Add remaining

ingredients, cover and simmer 30 minutes over medium heat.



VARIATION: Omit 1/2 cup water, add 1 can stewed tomatoes, 1 pound carrots, peeled

and cut. Add extra sour cream to taste.









70

SPARERIBS WITH PEACH GLAZE



1 cup peach preserves

1/4 cup fresh lemon juice

1/4 cup Dijon mustard

2 tsp. chili powder

1/2 tsp. hot pepper sauce

1/4 tsp. salt

1/4 tsp. pepper

1 (3-lb.) rack of pork spareribs



Whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom

side up, in 12" Dutch oven. Sprinkle with salt and pepper; spread with 1/3 cup sauce.

Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45

minutes at 350 degrees (17 coals on top; 8 on bottom).



Bring remaining sauce in a separate pan to boil. Brush 2 tablespoons sauce over ribs.

Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs;

serve with sauce.









71

POULTRY





Aussie Chicken................................................................................................... 73

BBQ Chicken ...................................................................................................... 74

BBQ Chicken & Ribs .......................................................................................... 75

Chicken Casserole ............................................................................................. 76

Chicken Crunch .................................................................................................. 77

Creamy Garlic Chicken....................................................................................... 78

Easy Chicken...................................................................................................... 79

Easy Chicken #2................................................................................................. 80

Honey Barbecued Chicken................................................................................. 81

Honey Garlic Chicken......................................................................................... 82

Mexican Chicken ................................................................................................ 83

Sweet & Sour Chicken........................................................................................ 84

Tortilla Chicken Casserole.................................................................................. 85









72

AUSSIE CHICKEN



4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

2 tsp. seasoning salt

6 slices bacon, cut in half

1/2 cup mustard

1/2 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

1 Tbsp. dried onion flakes

1 Tbsp. vegetable oil

1 cup fresh mushrooms, sliced

2 cups Colby-Monterey Jack cheese, shredded

2 Tbsp. chopped fresh parsley



Rub the chicken breasts with the seasoning salt, cover and refrigerate 30 minutes.

Cook bacon in Dutch oven over medium-high heat until crisp. Remove from oven and

set aside. Drain grease.



In a medium bowl, combine mustard, honey, corn syrup, mayonnaise and dried onion

flakes. Remove half of sauce, cover and refrigerate to serve later.



Heat oil in Dutch oven. Place the breasts in the Dutch oven and sauté for 3 to 5

minutes per side, or until browned. Apply the honey mustard sauce to each breast, then

layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake for about 15 minutes, or until cheese is melted and chicken juices run clear.



Garnish with parsley and serve with the reserved honey mustard sauce.









73

BBQ CHICKEN





1 whole cut up fryer, or your favorite chicken parts

1 can cola

1 bottle BBQ sauce



Throw all ingredients in 12" Dutch oven and stir. Cook for approximately one hour with

17 coals on top and 8 on the bottom. The chicken will be falling-off-the-bone tender

when this is done!









74

BBQ CHICKEN & RIBS



2 lbs. boneless, skinless chicken breasts

2 lbs. beef ribs

2 lbs. pork ribs

4 cups ketchup

2 onions, sliced

1 clove garlic, minced

1 cup brown sugar

1 can cherry cola

2 Tbsp. Worcestershire sauce



Sauté onions in 12" Dutch oven. Add ketchup, cola and brown sugar, stirring well. Add

both beef and pork ribs and simmer for about one hour, uncovered. Add chicken.

Cover and bake at 350 degrees (17 coals on top; 8 on bottom) for about 1-1/2 hours

more, until done.









75

CHICKEN CASSEROLE



1 whole chicken, cooked, boned, and cut up

1 box chicken flavor stuffing mix (i.e., Stove Top)

2 cans cream of chicken soup

1 cup mayonnaise



Combine soup and mayonnaise in a large bowl. Add seasoning packet from stuffing

mix and 3/4 cup stuffing crumbs. Add chicken and stir well. Pour into 12" Dutch oven

and top with remaining stuffing crumbs. Bake at 350 (17 coals on top; 8 on bottom) for

30 minutes.









76

CHICKEN CRUNCH



4 chicken breast halves

1/2 cup Italian salad dressing

1/2 cup sour cream

2-1/2 cups corn flakes, crushed



Place chicken in zip top bag; add dressing and sour cream. Seal and refrigerate for 1

hour. Remove chicken from marinade and discard marinade. Dredge chicken in corn

flakes and place in 12" Dutch oven. Bake at 375 degrees for 45 minutes (18 coals on

top; 9 on bottom).



Submitted by Kebamo









77

CREAMY GARLIC CHICKEN



4 boneless, skinless, chicken breasts

2 tsp. vegetable oil

1/4 cup Miracle Whip

2 cups frozen, stir-fry vegetables

1 Tbsp. soy sauce

4 cloves garlic, minced



Heat oil in 12" Dutch Oven. Add chicken. Cook 3 minutes on each side. Add

remaining ingredients and stir. Cook with 17 coals on top and 8 on bottom

approximately 7 minutes or until chicken is cooked through. Serve over rice.









78

EASY CHICKEN



8 chicken breasts

2 (8 oz.) bottles Russian dressing

1 (12 oz.) jar apricot jam

1 pkg. instant onion soup mix



Mix dressing, jam and onion soup together and pour over chicken in a 12" Dutch oven.

Bake for about 1-1/2 hours with 17 coals on top and 8 on bottom.









79

EASY CHICKEN #2



1 large chicken, cut up

1/3 lb bacon, cut into 1/2 inch pieces

1 medium onion, diced

1 cup flour

Salt

Pepper



In 12" Dutch oven, cook bacon on until browned; add onions and cook until transparent.

Meanwhile, combine salt, pepper and flour in resealable bag. Coat chicken with flour

mixture. Turn chicken in bacon drippings; placing first layer bone side down. Add

remaining chicken. Cook at 350 degrees (17 coals on top; 8 on bottom); checking often

and rotating chicken as it browns.









80

HONEY BARBECUED CHICKEN



6 chicken quarters

3/4 cup butter, melted

1/3 cup vinegar

1/4 cup honey

1/2 tsp. crushed marjoram

2 garlic cloves, minced

2 tsp. salt

1/2 tsp. dry mustard

1/3 tsp. pepper

1/3 pound sliced bacon



In a small bowl, combine the butter, vinegar, honey, marjoram, garlic, salt, dry mustard,

and pepper; mix well and set aside.



Fry the bacon in a 12" Dutch oven. Remove the bacon and set aside, leaving the

drippings in the oven. Add the chicken pieces to the oven and brown on all sides, about

7 minutes per side.



Reduce heat to low and baste the chicken with about 1/8 of the sauce.



Cover and bake for about 1-1/4 hours with 8 coals on the bottom and 17 on top

(replacing coals as necessary), turning the chicken and basting with the sauce every 10

or 15 minutes until fork tender. Add the bacon back into the Dutch oven and serve.









81

HONEY GARLIC CHICKEN



4 boneless, skinless chicken breasts

2 Tbsp. honey

2 Tbsp. lemon juice

2 Tbsp. oil

4 garlic cloves, minced

salt & pepper to taste



Arrange chicken in 12” Dutch oven. Combine remaining ingredients and pour over

chicken.



Bake at 350 degrees (17 coals on top; 8 on bottom) for 30-45 minutes until juices run

clear. Baste chicken occasionally.









82

MEXICAN CHICKEN



2 cups corn tortilla chips (slightly broken)

2-1/2 cups cooked chicken, diced

1 cup sour cream

1 (10-3/4 oz.) can cream of chicken soup, undiluted

1 (4 oz.) can green chilies, diced and peeled

1 onion, chopped

1 cup Monterey Jack Cheese, grated

2 (6 oz.) packages yellow cornbread mix

1 cup cheddar cheese, grated



Make cornbread with milk, following instructions on package. Add cheddar cheese to

mix.



Combine sour cream, soup, chilies, onions and chicken in a separate bowl.



Cover bottom of 12" Dutch oven with broken tortilla chips. Sprinkle Monterey Jack

Cheese over the chips. Spread chicken and sour cream mixture over chips. Carefully

spread cornbread batter over chicken and sour cream mixture. Bake at 400 degrees

(19 coals on top and 10 on bottom) for 25 to 30 minutes, or until golden brown.









83

SWEET & SOUR CHICKEN



8 chicken breasts

1 green pepper, chopped

1 red onion, chopped

1/2 lb. fresh mushrooms, diced

1 qt. sweet and sour sauce

Black pepper

Garlic salt

Olive oil



Lightly brown chicken in 12" Dutch oven using olive oil, sprinkling with garlic salt and

black pepper. Pour sweet and sour sauce over chicken. Spread chopped onion, green

pepper and mushrooms evenly over top.



Cover and bake at 350 degrees (17 coals on top, 8 on bottom) about 45-60 minutes

until meat pulls away from bone. Usually 45-60 minutes.









84

TORTILLA CHICKEN CASSEROLE



3-4 chicken breasts, shredded

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

1 cup salsa

1 cup Monterey jack cheese, shredded

1 cup cheddar cheese, shredded

1 bag white corn tortilla chips, crushed



In a large bowl, mix together soups, sour cream and salsa. In bottom of 12" Dutch

oven, layer half the tortilla chips, half of the chicken, half of the soup mixture and half of

the cheese. Repeat layers. Bake for one hour at 350 degrees (17 coals on top; 8 on

bottom).









85

FISH & SEAFOOD





Beer Battered Fish.............................................................................................. 87

Catfish Stew ....................................................................................................... 88

Clam Chowder.................................................................................................... 89

Fish in the Dutch Oven ....................................................................................... 90

Fish Stew............................................................................................................ 91

Oven Fried Catfish.............................................................................................. 92

Seafood Frittata .................................................................................................. 93

Shrimpy Cornbread ............................................................................................ 94

Trout in the Dutch Oven ..................................................................................... 95

Tuna & Noodles.................................................................................................. 96









86

BEER BATTERED FISH



2 pounds fish fillets

Lemon juice

Flour

Salt and pepper, to taste

1/2 cup oil



Batter:

1 cup flour

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 cup beer



Combine flour, salt and pepper. Slice filets into 2-inch strips. Sprinkle with lemon juice

and roll in flour mixture. To prepare batter, combine flour, salt and cayenne pepper.

Gradually add beer until thoroughly mixed. Heat oil in Dutch oven. Dip fillets in batter

and fry until golden brown. Drain on paper towels.









87

CATFISH STEW



2 lbs. catfish fillets, skinned and cut into 1-1/2 in. pieces

5 slices bacon

1-1/2 cups onion, chopped

1 can (28 oz.) tomatoes, undrained

1 can (8 oz.) tomato sauce

1/8 tsp. pepper

3 cups potatoes, diced

2 Tbsp. Worcestershire sauce

2 tsp. salt

1/4 tsp. hot pepper sauce



Fry bacon in 12" Dutch oven over low heat until crisp. Remove from oven, crumble and

set aside, leaving drippings in oven. Add onion, cover and cook until tender. Stir in

remaining ingredients (except bacon and catfish). Bring to a boil and then simmer for

30 minutes. Add bacon and catfish. Cover and simmer 8-10 minutes or until fish flakes

easily.









88

CLAM CHOWDER



2 cups dried potatoes (NOT flakes!)

3 cups water

1 Tbsp. dried onions

1 Tbsp. parsley

1 cup powdered milk

2 Tbsp. margarine

2 Tbsp. crumbled bacon

1 (8 oz.) can minced clams



Cook potatoes, in water about 10 min. Add remaining ingredients, stir and cook, but

don't boil. Add more water if needed.









89

FISH IN THE DUTCH OVEN



1/2 lb fish fillet per person

Salt

Lemon pepper

Italian seasoning

Lemon juice

2 medium onions, diced

3 oz. cream cheese, softened

Parmesan cheese

2 cups mushrooms, chopped fine (optional)

2 - 3 Tbsp. oil



Sautéonions and mushrooms in oil until onions are clear; remove from Dutch oven.

Using a fork, prick the non-skin side of each fillet 3-4 times. Combine the salt, lemon

pepper and Italian seasoning and rub over each fillet. Spread cream cheese evenly

over each fillet.



Place three or four filets in well oiled Dutch oven, skin down. Be careful not to overlap

the fillets. Sprinkle each fillet with lemon juice. Top fillets with onions and mushrooms

and sprinkle with parmesan cheese. Cook with 16 coals on top and 8 on bottom for

approximately 30 minutes, checking after 20 minutes.









90

FISH STEW



1 (15 ounce) can tomato sauce

4 cups water

1 cup uncooked long-grain rice

3 carrots, thinly sliced

1 onion, thinly sliced

1 Tbsp. salt

1/2 tsp. ground red pepper

1 (10 ounce) package frozen okra pods

1 (10 ounce) package frozen green beans

3 cups cabbage, sliced

1-1/2 pounds catfish, perch or bass fillets, cut into serving pieces



Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in 12" Dutch oven to

boiling; reduce heat. Cover and cook 10 minutes. Rinse okra and green beans; drain.

Cut okra lengthwise into halves. Add okra, green beans, cabbage and fish to Dutch

oven. Heat to boiling and reduce heat. Cover and cook until fish flakes easily with fork

and vegetables are tender, about 10 to 12 minutes.









91

OVEN FRIED CATFISH



4 Catfish fillets (6 oz. each)

1 cup cornflake crumbs

1 tsp. celery salt

1/2 tsp. onion powder

1/4 tsp. paprika

1/2 tsp. pepper

1 egg white

2 Tbsp. milk



Pat fish dry with paper towels. In a shallow bowl, combine cornflake crumbs, celery

salt, onion powder, paprika and pepper. In another bowl beat egg white and milk. Dip

fillets into egg white mixture; then coat with crumb mixture.



Bake in well greased 12" Dutch oven at 350 degrees (17 coals on top; 8 on bottom) for

25-30 minutes or until fish flakes easily with fork.









92

SEAFOOD FRITTATA



2.5 lbs. shrimp, peeled and deveined

1-1/2 cups cheddar cheese, shredded

6 oz. cream cheese, cut into 1/4" cubes

1-1/2 cups green onion, sliced

2 (10-oz. boxes) frozen chopped spinach, thawed and drained

10 oz. frozen broccoli, thawed and drained

2-1/2 cups mushrooms, diced

1 (4-oz) jar chopped pimentos, drained

1-3/4 cups milk

5 eggs

2 tsp. salt

1 tsp. Worcestershire sauce

1/8 tsp. nutmeg

Juice from 2 lemons

2 lemons, sliced into wedges

1-1/2 cups Bisquick®

3 Tbsp. oil



Mix shrimp, cheeses, onions, pimentos, vegetables, mushrooms, Worcestershire sauce,

and lemon juice in well-oiled 12" Dutch oven. In a bowl, combine milk, Bisquick®, eggs,

salt, and nutmeg until smooth. Pour over shrimp mixture in Dutch oven. Do NOT stir.



Bake for at 350 degrees (17 coals on top and 8 on bottom) for 35-40 minutes, or until

knife comes out clean. Let set for 5 minutes. Serve with lemon wedges.









93

SHRIMPY CORNBREAD



6 slices bacon

4 eggs

1/4 cup milk

1/2 cup butter, melted and cooled

1 pkg. (8-3/4 oz) cornbread mix

6 dashes hot pepper sauce

1 medium onion, chopped

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained well

1 lb. cooked shrimp, peeled and deveined

2 cups cheddar cheese, shredded

Chopped, fresh parsley (optional)



Fry bacon until crisp in 10" Dutch oven. Drain, reserving 1 Tbsp. of the drippings.

Crumble and set aside.



Beat eggs in a large bowl. Add milk, butter, cornbread mix and hot pepper sauce. Stir

until well blended. Stir in onion, broccoli, shrimp and 1-1/2 cups of cheese. Pour batter

into hot Dutch oven. Sprinkle remaining 1/2 cup cheese evenly over top. Bake for 30-

35 minutes, until golden brown. Garnish with bacon crumbles and parsley, if desired.









94

TROUT IN THE DUTCH OVEN



6 (8-in.) trout, cleaned and filleted

12 slices bacon

1 tsp black pepper



Lay three slices of bacon on the bottom of a 10" Dutch oven, place 1/2 a trout, flesh-

side-down, on each slice. Sprinkle pepper lightly over upper sides of fish. Arrange a

second layer of bacon and fish at right angles to the first, and continue layering until all

fish halves are in oven. Cook at 350 degrees (14 coals on top, 7 on bottom) for 35-40

minutes, or until fish flakes easily. Be sure to serve a slice of bacon with each trout

portion!









95

TUNA & NOODLES



1/2 cup onion, chopped

1/2 cup green pepper, chopped

2 tbsp. butter

1 can tuna, drained

6 oz. medium egg noodles

1 can mushroom soup, undiluted

1 tsp. salt

3 cups milk

1 canned pimento, cut into strips

3 hard-cooked eggs



In 10" Dutch oven, sauté onion and green pepper in butter until crisp tender. Add tuna in

a layer, sprinkle noodles over top. Combine undiluted soup, salt, and milk. Pour over

noodles, making certain all of the noodles are moistened. Bring to a boil. Reduce heat,

cover and simmer gently until noodles are just tender, about 10 minutes, stirring

occasionally. Add pimento and arrange quartered hard cooked eggs on top.









96

PASTA, RICE AND POTATOES





Au Gratin Potatoes ............................................................................................. 98

Breakfast Fried Potatoes .................................................................................... 99

Cheesy Potatoes .............................................................................................. 100

Cheesy Hashbrowns ........................................................................................ 101

Cowboy Potatoes ............................................................................................. 102

Creamy Ranch Potatoes .................................................................................. 103

Easy Mostaccioli............................................................................................... 104

Grand Canyon Potatoes ................................................................................... 105

Herb Roasted Potatoes .................................................................................... 106

Old Fashioned Potatoes ................................................................................... 107

Penne Pasta with red onion and sweet pepper sauce...................................... 108

Roasted Potatoes ............................................................................................. 109

Stuffing in the Dutch Oven................................................................................ 110









97

AU GRATIN POTATOES



2 bags frozen, shredded potatoes

1 can cream of celery soup

1 can cream of chicken soup

1 lb. sour cream

1 stick butter or margarine

1/4 cup green onion, chopped

2 cups crumbled corn flakes

1/2 cup cheddar cheese, grated



Melt 3/4 stick butter in 12" Dutch oven. Add potatoes, soups, sour cream and onions. In

a separate bowl, melt 1/4 stick butter and pour over corn flake crumbs. Add crumb

mixture to cheese. Top potato mixture with cheese/crumb mixture. Cook with 12 coals

on top and 12 coals on bottom for 45 minutes.









98

BREAKFAST FRIED POTATOES



4 cups potatoes, diced

1 cup onions, chopped

4 Tbsp. butter

paprika, to taste

salt and pepper, to taste



Cook diced potatoes in boiling water for about 4 minutes, until just a bit tender but not

cooked. Drain potatoes and toss with onions. Heat butter medium heat in 12" Dutch

oven; add potatoes and onions. Fry, bringing potatoes up from bottom of pan with a

spatula occasionally for even cooking and browning. Season to taste with paprika, salt

and pepper.









99

CHEESY POTATOES



1 lb. bacon, chopped

3-4 onions, diced

5 lbs. potatoes, cubed approx. 3/4"

1 lb. cheddar cheese, grated

1 pint sour cream

salt and pepper



Fry bacon until very crisp in a 12" Dutch oven. Remove from oven, leaving drippings in

oven. Add onions to bacon grease and cook until the onions are clear. Add potatoes,

bacon, salt and pepper to taste and stir to coat potatoes with bacon grease. Cover and

cook for one hour at 350 degrees (8 coals on bottom and 17 on top). Carefully fold in

cheddar cheese and sour cream and cook for an additional 10 minutes.









100

CHEESY HASHBROWNS



1 pkg. frozen Hash Browns

8 oz. sour cream

1 stick butter

1-1/2 cups cheddar cheese, shredded

1 can cream of chicken soup

1/2 C diced onion



Melt margarine & soup together. Add sour cream and cheese and cook until cheese is

melted. Add onion and potatoes and stir. Bake until bubbly and done (approx. 40

minutes) with 14 coals on top and 7 on the bottom.









101

COWBOY POTATOES



12 medium potatoes, sliced

3 medium onions, diced

12 slices bacon, diced

Salt and Pepper to taste

1/2 cup frozen peas

2 cups cheddar cheese, grated





In a 12" Dutch oven, brown bacon; remove to paper towels to drain, reserving drippings.

Lightly brown onions in drippings. Stir in sliced potatoes, salt and pepper. Cook with 8

coals on bottom and 17 on top 35-45 minutes or until potatoes are tender. Add peas

and bacon; stir. Sprinkle cheese on top. Remove coals from the bottom but leave

approximately 15 coals on the lid and cook until cheese is melted and peas are warm.









102

CREAMY RANCH POTATOES



2 lbs. small red potatoes, quartered

1 pkg. cream cheese, softened

1 envelope buttermilk ranch dry salad dressing mix

1 can cream of potato soup



Place potatoes in 12" Dutch Oven. Combine cream cheese and salad dressing mix in a

medium bowl; add soup. Add mixture to potatoes in Dutch oven, stirring to coat. Cover

and cook 3-4 hours at 300 degrees (15 coals on top; 7 on bottom), or until potatoes are

tender and bubbly.









103

EASY MOSTACCIOLI



1 Tbsp. olive oil

2 slices bacon, cut into 1/2-inch pieces

1 medium onion, diced

1/2 lb. bulk Italian sausage

1 can (28 oz.) whole tomatoes, undrained

1 can (4 oz.) mushrooms

3/4 cup chicken broth

1 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

2 cups uncooked mostaccioli pasta



In 12" Dutch oven, heat oil over medium-high heat (about 12 coals). Add bacon, onion

and sausage. Cook 4-7 minutes, stirring occasionally, until sausage is no longer pink.



Stir in tomatoes, mushrooms, broth, basil, salt and pepper and uncooked pasta. Cover

and cook 20-25 minutes with 8-10 coals on the bottom, stirring occasionally, until pasta

is tender.









104

GRAND CANYON POTATOES



1/4 lb. bacon, cut into 1-inch pieces

1 small onion, chopped

2-1/2 pounds russet potatoes, peeled and cut into bite-size chunks

1/4 cup parsley, chopped

1 Tbsp. seasoned salt

Pepper

1/2 cup water

2 Tbsp. butter, cut into small pieces



Cook bacon in 12" Dutch oven until crisp. Add onions and cook until transparent, about

5 minutes. In a separate bowl, combine potatoes, parsley, seasoned salt and pepper, to

taste. Mix well. Add potatoes to Dutch oven, and add water and butter. Cook, covered,

with 8 coals on bottom and 17 coals on top until potatoes are browned and tender.









105

HERB ROASTED POTATOES



6 large potatoes, cut in quarters

6 medium onions, quartered

1/3 cup vegetable oil

1/2 tsp. pepper

1 Tbsp. dried parsley flakes

1 tsp. dried leaf basil

1/4 tsp. dried thyme



Place potatoes and onions in 12" Dutch oven. Drizzle the vegetable oil over vegetables

and sprinkle with pepper, parsley, basil, and thyme. Lightly stir vegetables to coat all

sides with oil and seasonings; bake, with 8 coals on bottom and 16 coals on top, for

about 1 hour or until fork-tender, turning occasionally to keep from sticking to the bottom

of the pan.









106

OLD FASHIONED POTATOES



6 slices bacon cut into bite sized pieces

2 medium onions, sliced

5 lbs. potatoes, sliced

1 cup mushrooms, chopped

1 can cream of mushroom soup

1 cup cheddar cheese, shredded



In 12" Dutch oven, cook bacon until almost done. Add onions and cook until lightly

browned. Add potatoes; stir. Cover and cook 20-25 minutes (8 coals on bottom; 16 on

top) or until potatoes are almost done. Add mushrooms, cover and cook for an

additional five minutes. Add soup; stir and cook for five more minutes, heating all the

way through. Remove from heat. Sprinkle cheese over the top. Cover and let stand

until cheese is melted.









107

PENNE PASTA WITH RED ONION AND SWEET PEPPER SAUCE



1 lb. penne pasta

3 cloves garlic, minced

2 medium red onions, cut into bite sized pieces

3-4 sweet red peppers (or use a combination of red, orange or yellow sweet peppers.

DON'T use green peppers!), cut into bite sized pieces

1 lb. mushrooms, sliced

1 lb. kielbasa, cut into bite sized pieces

1 tsp. basil

Salt & pepper, to taste

Black pepper

Olive oil





Cook pasta according to directions. In 12" Dutch oven, heat approximately 2 Tbsp.

olive oil, and sauté garlic and red onions approximately 7 minutes or until onions are

clear. Add peppers and continue to cook another 10 minutes or until peppers are soft,

but not mushy (they should still be a bit crisp at the end of recipe). Add mushrooms and

kielbasa; season with salt and pepper. Cook another 7 minutes until mushrooms are

soft and kielbasa is heated. Take off heat source and stir in basil. Serve with cooked

penne and top with fresh grated Parmesan cheese.









108

ROASTED POTATOES



4 lbs. red potatoes, diced

2/3 cup olive oil

2 envelopes onion soup mix



Place all ingredients in large plastic bag and shake well to coat potatoes. Spread

potatoes in 12" Dutch oven. Bake with 8 coals on bottom and 17 on top for 60 minutes,

stirring occasionally, until potatoes are tender and golden brown.









109

STUFFING IN THE DUTCH OVEN



1 lb. pork sausage

1/2 cup butter

2 red onions, diced

6 stalks celery, diced

2 cups fresh mushrooms, sliced

6 cloves garlic, minced

3/4 cup pine nuts

9 cups dried bread cubes

2 Tbsp. sage leaves

1 Tbsp. thyme

1 Tbsp. tarragon

2 Tbsp. parsley

4 eggs, beaten

2 cups chicken broth

2 tsp. salt

1-1/2 tsp. black pepper



Brown sausage in a 12" Dutch. Add butter, onions, celery, mushrooms, garlic, and pine

nuts. Sauté until vegetables are tender. In a large bowl combine remaining ingredients

and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to

the vegetables and stir until well mixed.



Bake using 10-12 coals on bottom and 14-16 on top for 60 minutes.









110

SOUPS & STEWS





Apple Cider Stew.............................................................................................. 112

Bags of Gold..................................................................................................... 113

Baked Potato Soup........................................................................................... 114

Baked Potato Soup #2...................................................................................... 115

Lamb & Orzo Stew ........................................................................................... 116

Lasagna Soup .................................................................................................. 117

Oxtail Soup....................................................................................................... 118

Pea & Rice Soup .............................................................................................. 119

Roasted Onion Soup ........................................................................................ 120

Sauerkraut Soup............................................................................................... 121

Seafood Chowder............................................................................................. 122

Seafood Gumbo ............................................................................................... 123

Steak Soup....................................................................................................... 124

Venison Stew ................................................................................................... 125









111

APPLE CIDER STEW



3 Tbsp. flour

2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

2 lbs. beef stew meat

3 Tbsp. olive oil

2 cups fresh apple cider

1/2 cup water

2 Tbsp. cider vinegar

1 large bay leaf

4 carrots, sliced

3 potatoes, quartered and sliced

2 onions, sliced

1 celery stalk, sliced

1 apple, sliced



Combine flour, salt, pepper, and thyme in a bowl. Toss beef into flour mix. Brown in

olive oil in 12" Dutch oven. Stir in cider, water, and cider vinegar. Bring to a boil. Add

bay leaf. Simmer meat until tender.



Add balance of ingredients and cook over medium heat until vegetables are tender.









112

BAGS OF GOLD



6 cans zesty tomato soup

3 cans tomato soup

6 cans water

1 can refrigerator biscuits

1 lb. cheese (American, Cheddar, Velveeta), cubed



In Large Dutch oven, mix soups and water. Heat. Cut biscuits into quarters. Cut cheese

into 40 cubes. Wrap dough around cheese. Drop balls into hot (boiling) soup and cook

covered until dough is done.









113

BAKED POTATO SOUP



4 baking potatoes (about 2-1/2 pounds)

2/3 cup flour

6 cups milk (2% works best)

1 cup (4 oz.) extra-sharp cheddar cheese, shredded and divided

1 tsp. salt

1/2 tsp. black pepper

1 cup sour cream

3/4 cup green onions, chopped and divided

6 bacon slices, cooked and crumbled



Wash and pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel

potatoes; coarsely mash. Discard skins.



Place flour in 12" Dutch oven; gradually add milk, stirring with a whisk until blended.

Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed

potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from

heat.



Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until

thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.









114

BAKED POTATO SOUP #2



12 slices bacon

2/3 cup margarine

2/3 cup flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1-1/4 cups cheddar cheese, shredded

1 cup sour cream

1 tsp. salt

1 tsp. black pepper



Place bacon in 12" Dutch oven. Cook over medium heat until browned. Drain, crumble

& set aside. Drain grease. Melt margarine over medium heat. Whisk in flour until

smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and

onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in

bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until

cheese is melted.









115

LAMB & ORZO STEW



1 5-7 lb. leg of lamb, boned, cut into 1-1/2 inch chunks and patted dry

1/2 cup olive oil

2 lbs. ripe tomatoes, chopped

1 medium onion, studded with 5 whole cloves

2 large garlic cloves, minced

2 Tbsp. tomato paste

1/4 tsp. cinnamon

Pinch sugar

Salt and freshly ground pepper

1/2 cup (1 stick) butter

1 lb. orzo (rice-shaped pasta)

3 cups water

1/2 cup Parmesan cheese, grated

Heat olive oil in 12" Dutch oven over medium high heat. Add lamb and brown well on all

sides. Add tomatoes, onion, garlic, tomato paste, cinnamon, sugar, and salt and pepper.

Reduce heat to low. Cover and simmer for 45 minutes. Melt butter in a heavy large

skillet over medium heat. Add orzo and sauté until completely coated. Stir into lamb

mixture. Add water. Cover and bake for 1 hour at 350 degrees (17 coals on top; 8

coals on bottom) Remove onion. Sprinkle mixture with cheese. Bake for 5 minutes.

Transfer to platter and serve immediately.









116

LASAGNA SOUP



1 lb. Italian sausage.

2 cups onions, chopped

2 cups fresh mushrooms, sliced

2 Tbsp. garlic, minced

4 cups chicken broth

1 can Italian-style tomatoes

1 can tomato sauce

2 cups fresh spinach, chopped

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

4 tsp. fresh basil, thinly sliced

1 cup mini lasagna noodles



Brown Italian sausage with onions and garlic in a 12" Dutch oven. Add broth, tomatoes

and tomato sauce. Bring to a boil. Add pasta. Cook until barely al dente. Add cheeses

and chopped spinach. Remove from heat. Pasta will continue to cook. Serve with

crusty garlic bread.









117

OXTAIL SOUP



2 lbs. oxtails, cut in 1-1/2 inch lengths

2 Tbsp. shortening

1 medium onion, sliced

1 (1 lb.) can tomatoes (about 2 cups)

1 (10-1/2 oz.) can beef broth

8 small onions, halved

4 potatoes, pared and quartered

4 carrots, pared and quartered



Coat oxtails with flour. In Dutch oven brown the meat in 2 tablespoons hot shortening.

Add onions, tomatoes, broth, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper. Cover

and simmer for 2 hours or until the meat is just tender. Add vegetables, cover, and

simmer for 1 hour. Skim off fat. Remove the meat and vegetables. Thicken broth if

desired.









118

PEA & RICE SOUP



3 Tbsp. onions, chopped

10 oz. package frozen peas

6 cups chicken broth

3 Tbsp. parsley, chopped

6 Tbsp. butter

1/2 tsp. salt

1 cup rice, uncooked

2/3 cup Parmesan cheese, grated



In large Dutch oven, saute onions in butter until golden. Add peas and salt, cook for two

minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer

for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add

Parmesan cheese just prior to serving.









119

ROASTED ONION SOUP



1/4 cup fresh Parmesan cheese, grated

3 Spanish onions, cut in half lengthwise and thinly sliced

1/4 cup brandy

1 Tbsp. fresh thyme, chopped

1/4 tsp. freshly ground black pepper

1 garlic head, large, cloves separated, peeled and cut in half

4 cups low-sodium chicken broth

2 tsp. olive oil (preferably extra-virgin olive oil)

1/4 tsp. salt, or to taste

3 large green onions, cut in half lengthwise and thinly sliced



Preheat Dutch oven to 450 degrees (18 coals on top and 15 underneath) -- it is helpful

to use a tripod for this recipe, so you don't burn the onions. Raise the oven about 1/2

an inch above the top of the coals.



Combine onions, shallots, garlic and oil and place in preheated Dutch oven. Roast for

20 to 25 minutes, stirring every 5 minutes, or until the onions are golden.



Remove from heat and pour in one-fourth of the chicken stock. Stir liquid in the oven,

carefully scraping the bottom to loosen and dissolve any caramelized bits. (The liquid

will become quite dark.) Add brandy, thyme and the remaining chicken stock. Bring to a

boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and

pepper and top with Parmesan cheese.









120

SAUERKRAUT SOUP



1 lb smoked sausage (Kielbasa)

6 tbsp onion, chopped

1/4 cup flour

1/2 tsp thyme

1/2 tsp black pepper

3 cups milk

1 cup half-and-half

8 oz sauerkraut, with juice

1 1/2 tbsp lemon juice (optional)

2 tbsp fresh parsley, chopped



Chop the sausage coarsely by hand or in a food processor (leave the casing on).

Transfer the sausage and onion to a 12" Dutch oven and sauté over medium heat until

sausage is lightly browned, about 8 minutes.



On a small plate combine the flour, thyme, and pepper. Add to the sausage and brown

together until the mixture bubbles up, about 5 minutes. Add the milk and the half-and-

half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes.

Add the sauerkraut and its juice and bring to a boil. The mixture will continue to thicken.

Taste for tartness, and add lemon juice, if desired. Add the parsley and serve at once.









121

SEAFOOD CHOWDER



1/4 cup unsalted butter

1 medium onions, diced

1/2 cup celery, diced

1 cup carrots, diced

1 cup potatoes, diced

1 cup mushrooms, sliced

1 cup white wine

4 cups clam juice

juice reserved from oysters

1 sprig fresh thyme

1 Tbsp. fresh parsley, chopped

1 can (6-1/2 oz.) chopped clams

8 oz. shucked oysters or 1 jar (8 oz.) shucked oysters

8 oz. mussels in shell

8 oz. salmon fillets, de-boned and cut into 1-inch cubes

Salt & pepper

1 cup heavy cream



In 12" Dutch oven, melt butter over medium-high heat. When the butter is bubbling, add

onions, celery, carrots, potatoes and mushrooms. Saute for 10 minutes.



Add wine, clam juice, oyster juice (however much you have), thyme and parsley. Bring

mixture to a rolling boil and reduce heat and simmer for 15 minutes.



Add clams, oysters, mussels and salmon, stirring well. Cook for an additional 15

minutes or until the salmon begins to flake and the mussels open and rise to the

surface. Season to taste with salt and pepper. Discard any muscles that don't open.



Add heavy cream and continue to simmer for 5 minutes.









122

SEAFOOD GUMBO



1 cup vegetable oil

1 cup flour

2 cups onions, chopped

1 cup celery, chopped

1 cup green pepper, chopped

1/2 cup parsley, chopped

1/4 cup garlic, diced

1/2 pound andouille sausage, sliced

1 pound claw crabmeat

1 lb. large shrimp, peeled and deveined

1 lb. jumbo lump crabmeat

2 doz. shucked oysters, reserve liquid

3 quarts warm shellfish stock, chicken broth or vegetable broth

2 cups green onions, sliced

salt and pepper

Hot pepper sauce

12 cups hot, cooked rice



In a 7 quarter Dutch oven, heat the oil over medium heat. After the oil is hot, add flour

and using a wire whisk, stir constantly until you have brown roux, about 7 minutes.



After the roux is brown, add the onions, celery, pepper and garlic. Saute until the

vegetables are wilted, approximately 3 to 5 minutes.



Add the andouille, blending well into the vegetable mixture. Saute 2-3 minutes.



Add the claw crabmeat and stir into the roux. Slowly add warm shellfish stock, stirring

constantly until all is incorporated.



Bring to a low boil, reduce heat to simmer and cook approximately 30 minutes. Add

additional stock if necessary to retain volume.



Add green onions and parsley. Season to taste with salt, pepper and hot pepper sauce.

Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into the soup. Return to

a low boil and cook approximately 10 minutes. Adjust seasonings as necessary. Serve

over cooked rice.









123

STEAK SOUP



1 pound ground beef

1 Tbsp. oil

1 cup carrots, thinly sliced

1/2 cup onion, chopped

1/2 cup celery, thinly sliced

1 can beef broth

14-oz. can chopped Italian tomatoes, with juice

1 cup water

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup frozen peas

2 Tbsp. fresh parsley



Brown ground beef; drain. Remove from Dutch oven and set aside. Add oil, carrots,

onion, and celery, cover and cook until vegetables are soft -- about 5 minutes.

Gradually add beef broth, and tomatoes, water, Worcestershire sauce, salt and pepper.

Return ground beef to pan bring to a boil and simmer about 25 minutes. Stir in frozen

peas and parsley and simmer 5 minutes more.









124

VENISON STEW



2 cloves garlic, minced

4 green peppers, sliced

1 onion, sliced

3 potatoes, sliced

3 Tbsp. shortening

4 carrots, sliced

2 lbs. venison, cubed

1 can tomato sauce

6 small onions, left whole

1 cup water

Salt & pepper to taste





Fry sliced onion, garlic in shortening in Dutch oven. Add the meat and brown.

Add carrots, peppers, potatoes and whole onions. Cover with tomato sauce and water,

adding more water, if necessary. Salt and pepper to taste. Cook for 1 hour with 17

coals on top and 8 on bottom.









125

VEGETABLES





Baked Beans (Semi-Homemade)...................................................................... 127

Baked Corn Casserole ...................................................................................... 128

Baked Corn Casserole #2 ................................................................................. 129

Baked Stuffed Eggplant..................................................................................... 130

Brussels Sprouts Casserole .............................................................................. 131

Brussels Sprouts & Artichoke Hearts ................................................................ 132

Dutch Oven Vegetables .................................................................................... 133

Italian Zucchini .................................................................................................. 134

Onion Casserole................................................................................................ 135

Onion Corn Casserole....................................................................................... 136

Orange Glazed Beets........................................................................................ 137

Oven Fried Cauliflower...................................................................................... 138

Vegetable Curry ................................................................................................ 139









126

BAKED BEANS (SEMI-HOMEMADE)



4 cans Van Kamps Pork & Beans

2 cans light kidney beans

2 cans butter beans

2 cups brown sugar

2 tsp. dry mustard

1 cup onion

Bacon, chopped (as much as you want)

1-1/2 cups ketchup



In 14" Dutch oven, lightly cook bacon, adding onions halfway through. Mix all other

ingredients together and add to bacon and onions. Bake with 21 coals on top and 11 on

bottom for approx. 2 hours, stirring occasionally.



NOTE: This recipe can easily be cut in half (or less) to use with a smaller Dutch oven.

If using a 12" oven, bake with 17 coals on top and 8 on bottom. If using a 10" oven,

bake with 14 coals on top and 7 on bottom.









127

BAKED CORN CASSEROLE



This has become a family favorite and absolutely disappears at potlucks! It's quick and

easy and can easily be made in the oven at home, too.



1 pkg. Jiffy corn muffin mix

1 can corn (drained)

1 can creamed corn

8 oz. sour cream

1/2 cup (1 stick) butter



Mix all the ingredients together and pour into a greased 10" Dutch oven. Cook with

approx. 7 coals on bottom and 14 on top for 1 hour, or until the top is a light golden

color.



If you cook it in the oven at home, cook for about an hour at 350 degrees.



Note: If making this for a potluck, I double the recipe and use a 12" Dutch oven. Use 8

coals on bottom and 17 on top.









128

BAKED CORN CASSEROLE #2



2 boxes Jiffy corn bread muffin mix

2 cans creamed corn

2cans whole kernel corn, drained

2 cups cheddar cheese, shredded, divided

2 eggs

1/2 stick butter, melted



In large bowl, mix together all ingredients, except 1/2 cup of cheese. Pour into lightly

oiled 10" Dutch oven. Bake at 375 degrees (16 coals on top; 7 on bottom) for one hour,

turning cover and oven 1/4 turn every 15 minutes to avoid hot spots and replenishing

coals as needed to maintain heat. Use a fork to check for doneness. Sprinkle 1/2 cup

cheddar on top and bake until melted and browned.









129

BAKED STUFFED EGGPLANT



2 small eggplants, cut in half lengthwise

2 small tomatoes

1/4 lb. Mozzarella cheese, diced

5 fresh basil leaves, shredded

2 Tbsp. fresh parsley, chopped

2 cloves garlic, minced

1/4 cup olive oil

1 pinch dried red pepper flakes



With a tablespoon, scoop out some of the pulp from the eggplant halves, making sure

not to break the skin. Place the eggplant halves on a large platter and sprinkle

generously with salt. Let stand about 20 minutes to allow the salt to draw out the

eggplants bitter juices. Pat the eggplant dry with paper towels. Dice the pulp of the

eggplant and put it in a bowl with the tomatoes, mozzarella, basil, parsley, garlic, and

olive oil. Season with salt and pepper flakes. Fill the eggplants cavities with this

mixture.



Lightly oil a 12" Dutch oven and place the eggplant halves into the oven. Bake at 350

degrees (8 coals on bottom; 17 on top) until they are lightly golden, soft to the touch,

and easily pierced with the tip of a thin knife, (about 15 to 25 minutes, depending on the

size of the eggplants.)









130

BRUSSELS SPROUTS CASSEROLE



2 pkgs. Brussels sprouts

2 Tbsp. onion, chopped

2 Tbsp. celery, chopped

1 Tbsp. pimento, chopped

1 can cream of mushroom or celery soup

1/3 cup milk

1 tsp. Worcestershire sauce

1/4 tsp. salt

1/8 tsp. pepper



In 10" Dutch oven, cook onion and celery until tender. Blend in soup and milk. Stir in

pimento, Worcestershire sauce, salt and pepper. Add the sprouts. Bake 20 minutes at

350 degrees (14 coals on top; 7 on bottom).









131

BRUSSELS SPROUTS & ARTICHOKE HEARTS



2 (10 oz.) bags frozen Brussels sprouts, cooked as directed

1 (14 oz.) jar artichoke hearts

1 small jar pimentos, chopped

2/3 cup mayonnaise

1/4 cup margarine

8 oz. sour cream

2 tsp. lemon juice

1/4 cup sliced almonds

1/4 cup Parmesan cheese





Combine first 7 ingredients and pour into 10" Dutch oven. Top with almonds and

Parmesan cheese. Bake at 425 degrees (18 coals on top; 9 on bottom) for 10 minutes.









132

DUTCH OVEN VEGETABLES



8 cups mixed fresh vegetables, cut into bite size pieces (i.e., broccoli, cauliflower, baby

carrots, mushrooms, onions, bell peppers, zucchini, squash)

1/4 lb. butter, cut into pats

8 oz sharp cheddar cheese, shredded

8 oz Parmesan cheese, grated

Salt

Pepper



Put 1/4" water in 12" Dutch oven and add vegetables. Season with salt and pepper.

Place pats of butter on top of vegetables. Put Dutch oven on about 20 hot coals until

vegetables are steaming, remove half the coals. Steam until carrots are tender.

Remove oven from heat, remove water (a baster works well for this) and sprinkle

cheese over vegetables. Replace lid and serve when the cheese is melted.









133

ITALIAN ZUCCHINI



Diced zucchini or summer squash (1 per person)

1/4 cup olive oil

1/4 cup lemon juice

Salt

Pepper

Romano cheese, grated



Marinate zucchini or summer squash for 30 minutes in olive oil and lemon juice. Place

one layer of vegetables in 10" Dutch oven. Sprinkle with salt, pepper and Romano

cheese; repeat layers until oven is almost full, ending with Romano cheese on top.

Bake at 350 degrees (14 coals on top; 7 coals on bottom) for 30 to 35 minutes.









134

ONION CASSEROLE



3 large onions, sliced

2 bags potato chips

1 lb. cheddar cheese, shredded

1 (8 oz.) can of cream soup (mushroom, celery or chicken)

Cayenne pepper, to taste



Lightly oil a 12" Dutch oven and layer onions, crushed potato chips and cheese until 1"

from top of oven. Pour cream soup over top. Add cayenne pepper to taste. Cook at 350

degrees (8 coals on bottom; 17 on top) 1 to 1-1/2 hours, or until onions are tender.









135

ONION CORN CASSEROLE



2 large sweet onions, thinly sliced

1/2 cup butter

1 cup sour cream

1/2 cup milk

1/2 tsp. dill weed

1/4 tsp. salt

2 cups cheddar cheese, shredded (divided)

1 egg, lightly beaten

1 can (14 oz.) cream-style corn

1 pkg. (8-1/2 oz.) corn bread/muffin mix

4 drops hot pepper sauce



Sauté onions in a 10" Dutch oven in butter until tender. In a small bowl, combine sour

cream, milk, dill and salt until mixed. Stir in 1 cup of cheese. Pour into onion mixture

and remove from heat.



In a large bowl, combine egg, corn, corn bread mix and hot pepper sauce. Pour into a

12" Dutch oven. Spoon onion mixture over top. Sprinkle with remaining 1 cup cheese.



Bake at 350 degrees (17 coals on top; 8 on bottom) for 45-50 minutes or until the top is

set and lightly browned. Be sure to rotate cover and oven in opposite directions to

avoid any hotspots. Let stand for about 10 minutes.









136

ORANGE GLAZED BEETS



1/2 cup orange juice

1/2 cup sugar

2 Tbsp. butter, melted

4 lbs. cooked beets, peeled and cut into wedges

1 Tbsp. orange zest



In 10" Dutch oven, over medium heat, bring orange juice, sugar and butter to a boil. Add

beets, cook, stirring frequently about 15 minutes or until the beets are well glazed. Stir

in the orange zest.









137

OVEN FRIED CAULIFLOWER



1 cauliflower, broken into flowerets

1 cup light mayonnaise

1 cup Italian-seasoned breadcrumbs



Place mayonnaise in a large heavy-duty zip-loc bag. Add cauliflower, seal and shake to

coat. Add breadcrumbs to bag, seal and shake to coat. Pour into lightly oiled 10" Dutch

oven. Bake at 350 degrees (17 coals on top; 7 on bottom) for 45 minutes.









138

VEGETABLE CURRY



1 sweet potato, peeled and cubed

1 medium eggplant, peeled and cubed

1 green bell pepper, chopped

1 red bell pepper, chopped

2 carrots, chopped

1 onion, chopped

6 Tbsp. olive oil

3 cloves garlic, minced

1 Tbsp. curry powder

1 tsp. ground turmeric

1 tsp. ground cinnamon

3/4 Tbsp. sea salt

3/4 tsp. cayenne pepper

1 (15 ounce) can garbanzo beans, drained

1 zucchini, sliced

1 cup orange juice

1/4 cup blanched almonds

2 Tbsp. raisins

10 oz. spinach



In 12" Dutch oven place sweet potato, eggplant, bell peppers, carrots, onion, and three

tablespoons olive oil. Sauté over medium heat for 5 minutes. In a medium saucepan

(or smaller Dutch oven) place 3 tablespoons olive oil, garlic, curry powder, turmeric,

cinnamon, salt and pepper and sauté over medium heat for 3 minutes. Pour garlic and

spice mixture into the Dutch oven with vegetables. Add the garbanzo beans, zucchini,

orange juice, almonds, and raisins. Simmer 20 minutes, covered. Add spinach to

Dutch oven and cook for 5 more minutes.









139

DESSERTS





Amish Apple Cake ............................................................................................ 141

Apple Cobbler................................................................................................... 142

Apple Crisp....................................................................................................... 143

Apple Spice Dump Cake .................................................................................. 144

Apricot Peach Dessert...................................................................................... 145

Brownies........................................................................................................... 146

Chocolate Lover's Delight................................................................................. 147

Chocolate Turtle Cake...................................................................................... 148

Cinnamon Peach Crumb Cobbler..................................................................... 149

Cobbler............................................................................................................. 150

Cobbler Dump .................................................................................................. 151

Homemade Cherry Cobbler.............................................................................. 152

Peach Cobbler.................................................................................................. 153

Pineapple Upside Down Cake.......................................................................... 154

Raisin Bread Pudding....................................................................................... 155

Rocky Road Cake............................................................................................. 156

S'mores Bars .................................................................................................... 157









140

AMISH APPLE CAKE



1/2 cup chopped pecans

2 1/2 cup finely chopped apples

1/2 cup butter, softened

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. vanilla

1 egg

1/4 tsp. salt

1 cup sugar

1/2 tsp. nutmeg

1 cup flour



Hot Caramel Sauce



1/2 cup butter

1 cup brown sugar

1/2 tsp. salt

1 tsp. vanilla

1/2 cup evaporated milk



In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and

beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and

stir just until blended. Stir in the apples and nuts. Pour into an oiled 10" Dutch oven and

bake at 350 degrees for 30 minutes until the top springs back when touched lightly with

your finger. Serve with Hot Caramel Sauce.



Hot Caramel Sauce:



In a saucepan or 8 inch Dutch oven, melt the butter, brown sugar and salt. Bring to a

boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake.









141

APPLE COBBLER



1 pkg. yellow cake mix

5 Tbsp. sugar

2 Tbsp. cinnamon

1 Tbsp. minute tapioca (dry)

1 cup pecans, chopped

2 cubes butter

10-13 granny smith apples, cored, peel and sliced.



In a bowl, mix together cake mix, sugar, cinnamon, tapioca and pecans. Melt butter and

pour into cake mixture.



Place apples into 12" Dutch oven. Pour cake mixture over apples. DO NOT MIX! Bake

with 15 coals on top and 9 on the bottom for approximately 35 minutes. Serve with ice

cream or whipped cream.









142

APPLE CRISP



This is a fabulously simple recipe for apple crisp in your Dutch oven. It's so good, no

one will know that it only took you 2 minutes to prepare!



2 cans apple pie filling

3 packets instant brown sugar & maple oatmeal

1 stick butter, sliced



Dump apple pie filling into Dutch oven. Sprinkle packets of oatmeal over pie filling. Dot

top of oatmeal with pats of butter.



Bake for approximately 35 minutes with 6-9 coals on bottom and 12-18 on top.









143

APPLE SPICE DUMP CAKE



2 cans apple pie filling

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. lemon zest

1 box spice cake mix

18 oz. 7-Up



In a bowl, combine apple pie filling, cinnamon, nutmeg and lemon zest. Mix well. Pour

into 10" Dutch oven. Sprinkle dry cake mix over top of apple mixture. Slowly, pour 7-

Up over the cake mix. DO NOT STIR!



Bake at 350 (14 coals on top; 7 on bottom) for 40-45 minutes. Serve warm, with vanilla

ice cream.









144

APRICOT PEACH DESSERT



3 cups dried apricots

1 lb. canned peaches

1 cup sugar, plus extra sugar, for sprinkling

Dash ground cinnamon

Dash ground nutmeg

Pie dough for a large, double crust pie

1 egg, beaten



Cut apricots into quarters. Cover with water and let soak overnight, refrigerated. Or

place in saucepan, cover with water and simmer until tender. Chop peaches into bite-

size pieces.



Drain most of the water from apricots and place in a saucepan. Add peaches, sugar,

and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add

a little flour if needed, for thickening. Line the bottom and sides of a 12" Dutch oven

with pie dough.



Roll out the top crust and cut into strips. Pour the hot filling into Dutch oven, over crust.

Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it,

and sprinkle with sugar.



Cover and bake over medium coals (17 coals on top; 8 on bottom). Turn the Dutch oven

and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is

light brown. Remove from coals and let cool until ready to serve.









145

BROWNIES



1/2 cup butter

3/4 cup cocoa powder

1/4 cup vegetable oil

1 cup white sugar

1 cup brown sugar

2 tsp. vanilla

4 eggs

1-1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup walnuts, chopped

1/2 cup chocolate chips



In a large saucepan, melt together butter, oil, and cocoa powder over low heat.

Remove from heat. Stir in sugar and vanilla; blend well. Add eggs, one at a time. Mix

in dry ingredients until just blended. Fold in nuts and chocolate chips. Spread batter in

a greased and floured 12" Dutch oven. Bake at 350 degrees (17 coals on top; 8 on

bottom) for 35-40 minutes.









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CHOCOLATE LOVER'S DELIGHT



This is an absolutely decadent cake! I've made it for three potluck dinners and have

never had a crumb left! It's now requested at every pot luck we attend!



1-1/2 cups water

1 (10 oz.) bag miniature marshmallows

1/4 cup cocoa powder

1 chocolate cake mix; prepared as directed

1 cup light brown sugar

6 oz. semi-sweet chocolate chips



Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa

powder, and brown sugar together and pour into the Dutch oven. Add marshmallows

and spread them out evenly. Pour prepared chocolate cake mix over marshmallows.

Sprinkle chocolate chips over cake batter. Cover oven and bake using 8-10 briquettes

bottom and 14-16 briquettes top for 60 minutes. Serve warm with whipped cream.

Serves: 10-12



NOTES: Because of the brown sugar and water in the bottom of the oven, it can create a nasty mess to

clean up if it leaks through the foil. I double the foil for this recipe, making sure that the "seam" is in

opposite directions.



Be sure to have extra hot charcoal available for this one! If you don't continually add charcoal as the

briquettes reduce in size, the cake will turn out soupy!









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CHOCOLATE TURTLE CAKE



1 cup water

1 (10 oz.) package miniature marshmallows

1 cup butter (melted)

1 pkg. caramels (10 - 14 Oz.)

1 cup brown sugar

1/2 tsp. baking soda

1 chocolate cake mix

1 cup pecans



Mix cake mix with the above ingredients, except caramels. Pour into Dutch Oven and

sprinkle top with the unwrapped caramels. Cook covered, over low coals for 20-25

minutes.



Variation: Place pecans on top and caramels over them.









148

CINNAMON PEACH CRUMB COBBLER



4 cans sliced peaches in heavy syrup, drained

2 Tbsp. tapioca

1 box cinnamon crumb cake mix (I like Krusteaz® brand)

1 egg

2/3 cup water



Mix tapioca with peaches and let stand 15 minutes. Mix batter as directed and add 1/2

crumb mix. Pour peaches in 12" Dutch oven. Spoon batter over peaches and sprinkle

remainder of crumb mix on top.



Bake 45 minutes with 8 coals on bottom and 17 coals on top. Allow to cool for 20

minutes. Top with vanilla ice cream for a FABULOUS treat!









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COBBLER



1 white cake mix

1 (12-oz) can of white soda (Sprite or 7-Up)

2 cans fruit pie filling



Pour fruit pie filling into bottom of a 10" Dutch oven. In a separate bowl, mix soda with

cake mix (note, the batter will be lumpy). Pour over top of pie filling.



Bake with 20 coals on top and 10 on bottom until cake is golden color. Serve hot.









150

COBBLER DUMP



2 cans fruit pie filling

1 can sweetened condensed milk

1 box yellow cake mix

1 stick butter



Pour sweetened condensed milk into 12" Dutch oven. Sprinkle one-half of cake mix

over milk. DO NOT STIR. Dump pie filling over top of cake mix. Again, DO NOT STIR.

Sprinkle remainder of cake mix over fruit. DO NOT STIR. Cut pats of butter and place

on top of cake mix. Cook at 350 degrees (17 coals on top; 8 on bottom) for 45 minutes

rotating oven and lid every 10-15 minutes to avoid hot spots.









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HOMEMADE CHERRY COBBLER



2 (12-1/2-ounce) cans unsweetened dark sweet cherries

1 cup brown sugar, packed

2 cups flour

1 cup sugar

2 tsp. baking powder

2 tsp. poppy seeds

1 egg, beaten

1/2 cup butter



Drain cherries and reserve juice. Combine cherries and brown sugar in a small bowl.



Combine flour, sugar, baking powder and poppy seeds in a medium bowl. Stir to blend

well. Stir in egg and 3/4 cup reserved cherry juice to make a fairly thick batter. If

necessary, add a little more juice so you can just stir the heavy batter with a spoon.



Melt butter in 12" Dutch oven. Spoon batter over butter. (Butter will come up over batter

at the edges.) Gently spoon cherries and any juice remaining in the bowl into center of

batter.



Cook for 45 minutes to 1 hour with 16-18 coals on top and 8 coals on bottom. Be sure

to rotate oven cover every 15 minutes for even heating.



Cobbler is done when the sides just begin to pull away from the pan and a knife or

toothpick inserted in the center comes out clean. Serve with whipped cream or vanilla

ice cream.



Note: If you can find only sweetened canned cherries, use only 1/2 cup brown sugar

and 1/2 cup granulated sugar.









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PEACH COBBLER



2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice

1/2 cup Bisquick®

1/3 cup sugar

Ground cinnamon



Topping:

2-1/4 cups Bisquick®

1/4 cup sugar

1/4 cup (1/2 stick) butter, melted

1/2 cup milk

Cinnamon sugar (1/4 cup sugar combined with 2 tsp. ground cinnamon)



Spray a 12" Dutch oven with cooking spray. Drain one can of peaches. Combine both

cans of peaches, including the juice from the undrained can, Bisquick®, sugar, and a

sprinkling of cinnamon. Pour into Dutch oven.



To make the topping, combine the Bisquick®, sugar, butter, and milk in a resealable

plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with

cinnamon sugar. Bake at 350 degrees (8 coals on bottom; 17 on top) and bake for 45

minutes, until the top is golden brown and crusty.









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PINEAPPLE UPSIDE DOWN CAKE



1 box yellow cake mix

3 eggs

1/3 cup vegetable oil

1/4 cup butter

1/2 cup brown sugar

1 can sliced pineapple rings (10 slices), with juice

10 maraschino cherries



Preheat a 12" Dutch oven with about 8 coals underneath and 18 on top.



In a mixing bowl or gallon-size storage bag, combine dry cake mix, eggs, oil and

pineapple juice. Stir until lumps are gone. If more liquid is needed, use a bit of the

cherry juice. Set aside.



Melt butter and brown sugar in preheated Dutch oven, stirring until sugar is dissolved.

Place the pineapple rings evenly in the oven. Place a cherry inside each ring. Pour cake

batter evenly over the rings. Return heated lid to the oven and bake about 35 minutes or

until the cake is done in the center. The cake will shrink away from the sides a bit when

done.



Remove the lid and invert the cake onto a serving dish.









154

RAISIN BREAD PUDDING



8 slices cinnamon raisin bread, torn into 1-inch squares

4 eggs

2 cups milk

1 tsp. vanilla

1/4 cup sugar

1/4 cup butter

1/2 cup raisins

1 tsp. cinnamon



Mix all ingredients except bread in a bowl. Place bread in 10" Dutch oven and pour egg

mixture over bread. Cook for 45-50 minutes with 13 coals on top and 6 on bottom.









155

ROCKY ROAD CAKE



1 box chocolate cake mix, mixed as directed

3/4 cup chopped walnuts

1 (12 oz.) bag chocolate chips

1/2 bag mini marshmallows



Place a layer of marshmallows in a 10" Dutch oven. Mix cake as directed, adding

walnuts, remaining marshmallows and chocolate chips. Pour over marshmallows in

Dutch oven. Bake at 350 (14 coals on top; 7 on bottom) until done (about 35 minutes or

so).









156

S'MORES BARS



1 cup butter, softened

1 cup sugar

2 eggs

2 tsp. vanilla

1-1/2 cups crushed graham crackers

2 (7 oz.) jars marshmallow cream

1-1/2 cups flour

1/2 tsp. salt

2 tsp. baking powder

Chocolate candy bars



Cream butter, sugar and eggs until light and fluffy. Stir in vanilla, salt and baking

powder. Add flour and crushed graham crackers. Line the bottom of a 14" Dutch Oven

with parchment paper. Spread 2/3 of the dough mixture and spread on parchment

paper in oven. Place chocolate bars evenly over the dough. Cover with marshmallow

cream. Spoon remaining dough mixture over chocolate bars. Bake at 350 degrees (21

coals on top; 11 on bottom) for 45-50 minutes.









157

MISCELLANEOUS RECIPES





BBQ Sauce....................................................................................................... 159

Chicken Coating ............................................................................................... 160

Orangey Barbecue Sauce ................................................................................ 161

Rabbit ............................................................................................................... 162

Tortilla BLTs ..................................................................................................... 163

Venison Chili .................................................................................................... 164









158

BBQ SAUCE



1-1/2 cups ketchup

2 tsp. liquid smoke

1 cup white vinegar

1 tsp. salt

1/2 cup balsamic vinegar

1/2 tsp. garlic powder

3/4 cup molasses

1/2 tsp. onion powder

3/4 cup honey

1/2 tsp. Tabasco sauce



Combine all ingredients in a 10" Dutch oven and whisk until smooth. Cook using 14-16

coals on bottom until mixture comes to a boil. Reduce colas on bottom to 10 and

simmer, uncovered for 30-40 minutes, until sauce thickens.









159

CHICKEN COATING



This is a great coating to try on your chicken instead of Shake 'n Bake!



2 lbs. Wheat pancake mix

1/8 cup salt

2 Tbsp. brown sugar

2 Tbsp. pepper

3 Tbsp. chili powder

2 tsp. onion powder

1 tsp. sage

1 clove garlic, minced

pinch cayenne









160

ORANGEY BARBECUE SAUCE



2 cups ketchup

2 cloves garlic; minced

2 Tbsp. tomato paste

1 cup orange marmalade

2 Tbsp. Worcestershire sauce

2 Tbsp. Dijon mustard

1 medium onion; minced



Add all ingredients to a well oiled 10" Dutch oven. Stir to mix. Heat to boiling. Reduce

heat and simmer for 30 minutes.



Makes about 3-1/2 cups









161

RABBIT



2 rabbits, cut in serving pieces

1 carrot, chopped

1 onion, chopped

1 can cream of mushroom soup

1 cup water

Salt and pepper



Place soup, water, carrots and onion in 12" Dutch oven; mix well. Put rabbit pieces in

mixture and spoon sauce over them. Add salt and pepper to taste. Cook at 375 degrees

(18 coals on top, 9 on bottom) for approximately 1-1/2 hours.









162

TORTILLA BLTS



12 flour tortillas (burrito size)

1 lb. bacon

3 cups lettuce, shredded

3 tomatoes, chopped

Mayonnaise



Fry bacon in cast iron skillet or Dutch oven until golden brown and crisp. Remove and

drain on paper towels.



Place two slices of bacon down center of each tortilla. Top with lettuce, tomatoes and

mayonnaise. Roll up and enjoy!









163

VENISON CHILI



1 lb. venison burger

1 Tbsp. oil

1 onion, chopped

1/2 green pepper, chopped

2 garlic cloves, minced

1/2 tsp. chili powder

Salt and pepper, to taste

1 Tbsp. sugar

1 (12-oz.) can diced tomatoes

1 (4 oz.) can sliced mushrooms

1 can (1 lb.) kidney beans



Pre-heat Dutch oven over hot coals. Add oil and sauté onion, green pepper and garlic.

Add venison and brown. Add salt, pepper and chili powder. Mix in sugar and

tomatoes. Cover and heat to simmering. Cook slowly for 45 minutes. Add kidney

beans and mushrooms, simmer an additional 15 minutes.









164

Do you Have a Favorite Recipe to Share?





Of course you do! Everyone has a favorite recipe! Why not share it with us? We'll be

happy to include it in future editions of our Dutch Oven Cookbook! Be sure to include

your name, so we know who to give credit to!



I look forward to hearing from you !







Julie









165

One Final Note!!!





If you have questions about Dutch Oven Cooking, or the tools needed, please don't

hesitate to call (715-223-3800) or e-mail me at: juliemik@rvingoutpost.com. I'll be

more than happy to answer your questions!



Dutch Oven University and RVing Outpost carry a complete line of campfire cooking

gear, from cast iron Dutch ovens to cast iron pie irons and loads of cookbooks. You

will find everything you need and more!



As you can see from this cookbook, I actually use the equipment we carry in our stores

and can attest to the quality and durability of all the products we carry.









166