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Dutch Oven Campfire

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  • pg 1
									LODGE CHARCOAL TEMPERATURE CHART

Using Charcoal?
                                                                  DUTCH OVEN
Lodge Manufacturing Company provides this baking tempera-
ture chart:                                                        CAMPFIRE
  Oven     325°     350°    375°     400°     425°    450°         COOKING
    8”     10/5     11/5     11/6    12/6     13/6    14/6


   10”     13/6     14/7     16/7    17/8     18/9    19/10


   12”     16/7     17/8     18/9    19/10   21/10    22/11


   14”     20/10   21/11    22/12    24/12   25/13    26/14



The fractions give the number of coals on top/bottom of the
oven. I will often use more coals on top of the oven than this
chart indicates.




Want to know more?
The International Dutch Oven Society offers lots of information
and recipes. Visit their web site at: http://www.idos.com
                                                                                August 2010


                                                                    http://russia-alaska.com/campfire.html


                              68
                                                                                               BEST OF CAMP COOKING

                                                                             Garlic Pesto

                                                                             1 or 2 bulbs garlic, peeled and diced (about ½ cup)
                                                                             1 to 2 ounces fresh basil (substitute 2 teaspoons dried basil if nec-
                                                                             essary)
                                                                             ½ cup olive oil
                                                                             1 pound angel hair pasta

                                                                             Gently simmer the diced garlic and basil in the olive oil, do not
                                                                             turn the garlic brown, this is not a sauté, just gently heat it to ef-
                                                                             fuse the essence of the garlic.

                                                                             Cook the angel hair pasta. When it is ready to eat, drain the water
                                                                             and stir in the garlic, basil and olive oil. Serve immediately.

                                                                             Not a repellant for bears.




        Bruce and Yel Campbell, Lost Lake, 2002. Yel, age 11, is
        proudly holding his specialty: Pineapple Upside-Down Cake.


                          Acknowledgements
This guide to Dutch Oven cookery is a product of 16 years of classes in
Alaska’s Becoming an Outdoor Woman Program, thanks to the support of
Eddie Grasser and the Outdoor heritage Foundation of Alaska. I must thank
Cathie Harms and all the volunteers at the Alaska Department of Fish and
Game whose efforts make the program endless fun. I must thank the hun-
dreds of students whose participation made it so rewarding, and especially
my wife Eve for all her support and help.
                                                                                                          67
Cooking on a Hot Rock                                                                COOKING WITH THE DUTCH OVEN

When canoeing, it may be possible to find nice flat rocks that
can be used to cook meat or other items. The thinner the rock,          The Dutch Oven is a baking tool. Coals applied to the Dutch Oven
the faster it heats up. Like space shuttle tiles – hot rocks transfer   heat the air inside and the heated air cooks the food. Yes, some use
heat fairly slowly, allowing one to cook meat without burning.          their Dutch Oven as a pot, in which to boil food, but if you cook
Rocks must be preheated. One also needs to fashion a stick to           beans or stew, why not top them with biscuit dough or corn bread
move the rock in and out of the fire, or have tongs that will allow     batter and use the baking qualities of your Dutch Oven?
you to place food onto the rock. I usually keep the rock in the         Coals placed on the lid of the Dutch Oven radiate heat down into the
fire while cooking.                                                     air and food below. You need to get much more heat on top of the
                                                                        oven than under it.
Try a pork chop. Insert a knife in one end of the pork chop and
slice an opening into which you can stuff apple slices, or mush-        For example, you can cook a pineapple upside down cake by placing
rooms. Place the stuffed pork chop onto the rock and cool as            6 to 8 briquettes under the oven and 16 to 20 on top.
you would in a skillet, turning only once. Allow yourself an op-        Cakes and light pastries require special care not to burn on the bot-
portunity to practice judging when a rock has heated and is ready       tom. The simple ready-made biscuits and sweet rolls you can buy in
to cook.                                                                the dairy section of the grocery store are excellent practice items.

Rotisserie Chicken or Cornish Game Hen                                  Campfire coals will only take a little more attention than charcoal.
                                                                        Driftwood found along gravel bars on Interior Alaska rivers is unlike-
The key to rotisserie stick cooking over a fire is to have a green      ly to produce lasting coals. You’ll need to add burning wood to the
stick with branches that can be wrapped around the legs of a            top of the oven. Replenish coals often.
chicken or Cornish game hen. It is important to skewer the              With practice you can judge the temperature of the coals with your
chicken in as balanced a fashion as possible, then a branch must        hand. Proper bottom heat will allow you to hold your hand an inch or
be wrapped around the legs and tied off to ensure that the chick-       so from the coals for 10 to 15 seconds. Top heat will not allow you
en will turn on the spit as it cooks.                                   to hold your hand close for more than a second or two.
                                                                        Once you learn heat control for the Dutch Oven you can cook almost
I prefer to tie the green branch in half hitches around the legs of
                                                                        anything. I usually plan meals based on the ingredients I am willing
the chicken. I may have a second branch, or a ―Y‖ wrap around
                                                                        to carry for a particular trip. Canoe trips have different requirements
the entire chicken to hold it in place while it cooks.
                                                                        than car camping, snow machining, or river boating. Alas, the Dutch
                                                                        Oven is not for backpacking, but you can apply your campfire baking
The chicken is cooked close to the fire, but not so close that it
                                                                        and heat control skills to aluminum foil meals and food cooked di-
burns. Turning every few minutes. If one’s green stick is not
                                                                        rectly in the fire!
tied firmly to the chicken, the almost cooked chicken may spin
on your stick. Leaving only the heavy side towards the fire.            Just remember -- heat on top cooks; too much heat on the bottom
                                                                        burns.



                                66                                                                       3
                                  TABLE OF CONTENTS                                                              Victor’s Campfire Roast

COOKING WITH THE DUTCH OVEN ...............................3                                                     One of the most fun of all campfire cooking feats! A roast all by
BREADS.................................................................................6-18                      itself tossed into the fire. Does not work with charcoal!
Bruce’s Dutch Oven Biscuits ................................................................ 6
Tom’s Sour Cherry & Vanilla Scones .................................................. 8                          3 to 6 pound roast
Sam’s Basque Beer Bread .................................................................... 11                  1 jar Dijon mustard
Amy’s Irish Soda bread ........................................................................ 11
                                                                                                                 ½ pound rock salt
Charlie River Cinnamon Rolls .............................................................. 13
Yeast Bread........................................................................................... 15        Optional – cabbage leaves sufficient to cover the roast
Chandalar River Cornbread .................................................................. 16
Southern Cornbread .............................................................................. 17             Holding the roast in your bare hands, coat it as thickly with
DESSERTS .............................................................................18-27                      mustard as possible. Sprinkle the rock salt onto the mustard to
Pineapple Upside Down Cake .............................................................. 18                     form an outer shell of mustard and salt around the roast. The
Bread Pudding ...................................................................................... 20          goal is to have a ―mud‖ pack of mustard protecting the roast.
Blueberry Buckle .................................................................................. 21           The rock salt absorbs water in the mustard, stiffening and thick-
Crumb Cake .......................................................................................... 21         ening the outer coating.
Ginger Bread and Apple Cake .............................................................. 22
Coconut Cream Cheese Cake ............................................................... 23
Sharlotka, Russian Apple Tort .............................................................. 23                  Place the roast directly into the core of the fire. The goal is to
German Chocolate Cake Upside Down ................................................ 24                            have it in the hot coals, buried with ash. The ash covering lim-
Hoosier Cream Pie ................................................................................ 24            its the heat transfer – helping to prevent the outside from burn-
Peach Crisp ........................................................................................... 25       ing. Cook the roast for 2 to 2 1/2 hours, more for a larger roast.
Strawberry - Rhubarb Cobbler .............................................................. 26
Armenian Almond Cake ....................................................................... 27
                                                                                                                 Do not turn or disturb. Keep the fire going over or next to the
Blueberry Pie ........................................................................................ 28        covered roast.
MAIN DISHES .......................................................................30-51                         Remove carefully, keeping the sat covering as intact as possi-
Kate's Sour Cream Chicken Enchiladas ................................................ 30
Larissa’s Russian Stuffed Potatoes ....................................................... 32                    ble. Place onto a plate and remove the outer crust of salt.
Dawn’s ―Reuben‖ Casserole ................................................................. 36                   Transfer onto a clean serving plate. Enjoy, remembering that a
Bruce’s Pasticcio .................................................................................. 37          roast will continue to cook after it has been removed from the
Sally’s Dutch Oven Lasagna................................................................. 38                   fire and can get over done if waiting for the rest of dinner.
Fred’s Rigatoni, Tomato and Olive Casserole ...................................... 39
Russian Rolled Front Shoulder Roast ................................................... 40
Meat Loaf ............................................................................................. 41       Victor loves to tell how he and his fellow river guides used to
Pot Pie ................................................................................................... 42   make a great show of preparing this roast. Telling their clients
Caribou Stroganov ................................................................................ 43            how wonderful it was all day long, making a great show of ap-
Roast Caribou ....................................................................................... 44         plying the mustard and rock salt, then simply tossing it directly
Baked Wild Mushrooms ....................................................................... 45                  into the fire without any warning. Their clients would look
Rosemary, Ptarmigan and Roast Potatoes ............................................ 46
Shirley’s Baked Halibut in Sour Cream Sauce ..................................... 47                             dumbstruck as they watched their meal disappear into the coals
Helmerick's Colville River Sweet Potato Pudding ............................... 48                               and ashes. Only when retrieved hours later would everyone
British Roast Potatoes ........................................................................... 48            discover is was a fantastic a treat.
Sweet & Sour Chicken.......................................................................... 49
                                                                                                                                             65
                                                        4
           PRIMITIVE: COOKING AT ITS BEST                                                       TABLE OF CONTENTS (continued)

People have cooked over a fire since the dawn of time. Long            Lentils and Cornbread ........................................................................... 50
                                                                       Stew or Chili topped with Cornbread ................................................... 51
before the invention of pots or metals. As a master of the Dutch
                                                                       Green Bean Casserole ........................................................................... 51
Oven, we learned to control the heat of charcoal or a campfire         Cathie’s Zucchini & Mushroom Casserole ........................................... 52
for sophisticated cooking. But there is a lot that can be done         Scalloped Potatoes ................................................................................ 53
without any sophistication at all. Here are a few of my favorites,     Ginger Glazed Carrots, Potatoes and Chicken ...................................... 54
I’m sure you can come up with many of your own.
                                                                       TURKEY DINNER ................................................................ 56-58
Acorn Squash                                                           Roast Turkey......................................................................................... 56
                                                                       Oyster Stuffing...................................................................................... 57
                                                                       Pecan Pie............................................................................................... 58
Open the squash by cutting off the top just like one would pre-
pare a pumpkin for Halloween.                                          BREAKFAST ......................................................................... 59-61
                                                                       Bruce’s Dutch Oven Omelet ................................................................. 59
                                                                       Crab Quiche .......................................................................................... 60
Spoon out the seeds.                                                   Esther’s Pancakes ................................................................................. 61

Fill with ½ cup brown sugar and ¼ cup of butter.                       ALUMINUM FOIL COOKING............................................. 62-63
                                                                       Hamburger Foil Dinner ......................................................................... 62
                                                                       Stuffed Pork Chops in Foil ................................................................... 62
Put the top back onto the squash.
                                                                       Roast Corn on the Cob .......................................................................... 63
                                                                       Baked Salmon ....................................................................................... 63
Place directly into the fire. Leave for 15 to 20 minutes, or until
the sides soften. Depending on your campfire fire, you may             PRIMITIVE: COOKING AT ITS BEST ............................... 64-65
need to rotate the squash every 10 or 15 minutes, using tongs.         Acorn Squash ........................................................................................ 64
                                                                       Baked Apples ........................................................................................ 64
The squash is ready when soft to the touch, remove from fire           Victor’s Campfire Roast ....................................................................... 65
with care.                                                             Cooking on a hot rock........................................................................... 66
                                                                       Rotisserie Chicken or Cornish Game Hen ............................................ 66
Baked Apples
                                                                       BEST OF CAMP COOKING ................................................. 67
One apple per person           Butter                                  Garlic Pesto........................................................................................... 67
Brown Sugar                    Raisins
                                                                       LODGE CHARCOAL TEMPERATURE CHART ............... 68
Carefully remove the core of each apple from the stem, giving
care to not puncture the far end of the apple. Fill the opening
with brown sugar, raisins and 1 teaspoon or more of butter.
Wrap in foil, leaving a long tail or foil at the top that can easily
be grabbed and turned. Place apples in the fire and rotate every
few minutes. Takes 15 to 20 minutes to cook. They are done
when soft to the touch.


                               64
                                                                                                                        5
                              BREADS                                      Roast Corn on the Cob
                                                                          Carefully open each corn husk and remove silk tassels. Coat with
Bruce’s Dutch Oven Biscuits                                               butter, dip in water, and salt. Close the husk and wrap tightly in alu-
                                                                          minum foil. Place on the fire grill or directly into the fire. Roast for
2 cups flour                                                              about 20 minutes, turning occasionally.
2 ½ teaspoons baking powder
½ cup sugar                                                               A valuable tip is to soak the corn in water first to steam cook the
1/3-cup milk powder                                                       corn and reduce the chance of burning it.
1 ½ teaspoon salt
1/2-cup cold butter
3/4 cup water (approximate)                                               Baked Salmon
                                                                          1/2 salmon, filleted skin on
Thoroughly mix dry ingredients together.
                                                                          1 small jar minced garlic
Grate cold butter into the flour with a cheese grater, then mix gently    1 lemon
together. (Package for camping)                                           1 onion, diced
Slowly add about 3/4 cup water to the flour mixture.                      Butter
                                                                          Lemon pepper
Stir minimally to moisten dry ingredients adding water if needed to       Salt
make a damp dough, just too soft to knead.
Drop by spoon full into Dutch oven.                                       Roll out two layers of foil longer than the salmon.
Bake in a hot oven (450 degrees) until golden, about 20 minutes.          Place the salmon, skin-side-down on the foil.
Nothing can compare with fresh hot biscuits on a campout. Simple,
quick, and very much appreciated by everyone, they are also the best      Add lemon pepper and salt to taste.
practice for your Dutch Oven skills.
                                                                          Coat with the minced garlic.
Don’t hesitate to add apricots, raisins, or shredded cheese. If you
can find dried green apples, substitute brown sugar for the white sug-    Add a layer of dices onion.
ar and add a dash each of cinnamon and nutmeg, plus a pinch of all
spice, yielding a wonderful apple pie flavored biscuit. Add even more     Top with lemon slices.
flavor with the zest of an orange or lemon.
Biscuits are the most difficult recipe to put on paper, because I never   Lift the sides of the foil and roll together over the salmon.
measure the ingredients! My mother always rolled her biscuits out on
a floured board, but after watching hundreds of students (all far bet-    Roll the ends of the foil tightly to seal the salmon.
ter cooks than I) I now believe the dough should be almost too wet to
handle – and should be spooned into the baking dish.                      Place on the center of a campfire and cook for 15 to 20 minutes.
And don’t hesitate to practice with store bought biscuits in a tube.

                                 6                                                                        63
                 ALUMINUM FOIL COOKING

Can’t carry a heavy Dutch Oven but still able to cook with a fire?
Try the old Boy Scout favorite Aluminum Foil!

Hamburger Foil Dinner
(One per each person)

½ pound hamburger
two carrots
one large potato
1/2 onion
Salt and pepper

Cut carrots, potatoes and onion into slices thin enough to cook quick-
ly. Break up the hamburger into pieces, mix all ingredients together
and place in aluminum foil. Double wrap the aluminum foil. Care-
fully wrap each layer, rolling the edges together to seal. Place direct-
ly in fire. Turn once in about 15 minutes. Cook for about 30
minutes.

Stuffed Pork Chops in Foil
Insert a knife edgewise into a pork chop to hollow the chop. Insert
slices of apple dusted with cinnamon and Mozzarella cheese. You
may choose to stuff your pork chops with mushrooms.

Place in foil with small onions and sliced potatoes. Wrap tightly,
rolling the edges of the foil to seal, and place directly on the coals of
the fire. Turn once or twice in 20 to 30 minutes.



                                                                            Biscuits ―the great southern cook style‖ brown sugar substituted for
                                                                            white, dried green apples, cinnamon, nutmeg, and a pinch of all spice,
                                                                            and topped with brown sugar, cinnamon, and nicely arrayed pecans.
                                                                            Simple, or fancy, biscuits are winners in any camp!




                               62                                                                             7
Tom’s Sour Cherry & Vanilla Scones                                          Esther’s Pancakes

3 cups flour                                                                Ok, this recipe doesn’t require a Dutch Oven. I use a skillet. In this
2 teaspoons baking powder                                                   pancake recipe everything except the water and eggs can be mixed
½ teaspoon baking soda                                                      ahead of time and carried in a watertight plastic bag or container.
¼ teaspoon salt
¾ cup sugar                                                                 1 1/2 cups whole wheat pastry flour
Zest from one orange                                                        1 cup soy flour (or unbleached white flour if you prefer)
¾ cup (6 oz) unsalted butter                                                1 cup old fashioned oats
1 egg lightly beaten                                                        1/2 cup finely ground cornmeal
½ teaspoon vanilla                                                          1 tablespoon baking powder
¾ cup buttermilk                                                            2 teaspoons baking soda
Juice and pulp from one orange                                              1 teaspoon salt
1 cup dried sour cherries                                                   1/2 cup brown sugar
2 tablespoons melted butter or milk                                         16 tablespoons dry buttermilk powder
coarse sugar for topping                                                    1/2 cup chopped pecans (optional)
                                                                            1 tablespoon cinnamon (optional)
Mix the dry ingredients: flour, baking powder, soda, salt, sugar, and or-   ½ teaspoon ground nutmeg (optional)
ange zest.
Cut in butter with, fork, or fingers.                                       Mix all ingredients together and store in a plastic bag. When ready to
Mix together egg, vanilla, buttermilk and orange juice.                     cook, add:

Combine wet and dry ingredients, fold in cherries.                          4 eggs
Place in Oven, brush tops with melted butter, and sprinkle with coarse      2-4 cups water (add water slowly until the right consistency – the
sugar.                                                                      mixture will thicken some as it sits)
Bake 12 – 15 minutes in hot oven (425 degrees), until golden brown.
                                                                            For a smoother texture, you can process the oats in a blender or food
For extra flaky scones, place dough in a zip lock bag and chill in a cold   processor before adding to mixture. Cook and enjoy! Feeds 6-8 peo-
river or in a cooler next to the ice for 30 minutes before baking.          ple.

When you first lift the D/U lid and smell the fantastic aroma of orange
zest, you’ll understand the popularity of this scone recipe. Tom first
showed me this recipe at a Dutch Oven demonstration at the Beaver
Sports store in Fairbanks. Tom used dried sour red cherries, and if you
can find them they are the best. When I can’t find sour cherries, I use
any dried cherries. I have also used dried strawberries. But don’t skimp
on the orange zest—it is the heart and soul of these scones.



                                        8                                                                 61
Crab Quiche

6 eggs                                ½ cup milk or cream
½ cup flour                           ½ tsp baking powder
8 to 12 ounces of crab or surime      1 pie crust

Whip eggs, flour, milk and baking powder together.
Mix in the crab or surime.
Lightly bake the pie-crust in a hot oven.
Pour the egg mixture into the hot piecrust.
Bake at 400o for 25 to 35 minutes.




                                                            The picture of Tom’s Sour Cherry Vanilla Scones doesn’t convey
                                                            the fantastic aroma generated by the orange zest. Open the lid and
           Crab Quiche is an idea from The Cookie Jar       the aroma attracts the interest of anyone in the area!
           restaurant, Fairbanks, AK. Quick, easy and
           ready in minutes..


                               60                                                              9
                                                             BREAKFAST

                                    Bruce’s Dutch Oven Omelet
                                    12‖ Dutch Oven

                                    12 eggs                                     1 cup sour cream
                                    1/2 lb. Mushrooms                           sliced black olives
                                    1 onion                                     1 green pepper
                                    One red, yellow or orange pepper            1 lb. sliced ham,
                                    1 cup shredded mozzarella cheese            1 lb. bacon
                                    1 small can diced chilies                   1 lb. sausage

                                    Pre heat the Dutch Oven lid by placing it on three clean rocks and
                                    adding coals on top


                                    Cut mushrooms in half
                                    Coarsely dice onion
                                    Slice green and yellow peppers


                                    Beat the 12 eggs in a separate bowl
                                    Stir in 1 cup sour cream, olives and 1 cup mozzarella cheese

                                    Cook bacon in the Dutch Oven bottom adding sausage and ham
                                    Add mushrooms, onion and peppers and sauté
                                    Quickly drain off fat and return to the coals


                                    Pour the mixture of eggs and olives into the Dutch Oven, over the
                                    meat


                                    Sprinkle with mozzarella cheese and quickly cover with the hot lid

Tom’s Sour Cherry Vanilla Scones.   Bake 10 to 15 minutes.

                 10
                                                                     59
                                                                         Sam’s Basque Beer Bread
                                                                         10‖ Dutch Oven
Pecan Pie                                                                3 cups flour                         4 tsp baking powder
10‖ Dutch Oven                                                           ½ cup sugar                          1 tablespoon oil
                                                                         12 ounce bottle of beer (any flavor) dash salt

1 cup Karo Syrup (any color, I like Dark)
                                                                         Mix flour, sugar, baking powder, oil and salt.
3 eggs slightly beaten                                                   Pour in the beer and mix quickly with as few strokes as possible.
1 cup sugar                                                              Pour the soft sponge dough into a warm, buttered Dutch Oven.
                                                                         Bake 45 to 55 minutes at 350 degrees.
2 tablespoons butter, melted
1 tsp vanilla
1 1/4 cup pecan halves
                                                                         This recipe produces a quick yeast-flavored bread without the extra
                                                                         time required for rising and kneading a true yeast dough. It is per-
1 ready made pie crust                                                   fect for the campfire.

Vigorously stir together Karo syrup, eggs, sugar, melted butter, and
vanilla.                                                                 Amy’s Irish Soda bread
                                                                         10‖ Dutch Oven
Fold in pecans.
Roll out the pie crust and place it into the Dutch Oven                  3 cups flour                            3/4 tsp. baking soda
Pour ingredients into the pie crust.                                     1 ½ cups buttermilk                     1-tsp. salt
Bake at 350 degrees for 50—55 minutes.                                   Put flour, baking soda and salt together in a mixing bowl stir with a
                                                                         fork to blend.
I researched superb pecan pie recipes all of which called for Karo       Add buttermilk and stir vigorously until the dough comes together.
Syrup. When I went to buy a bottle I discovered Kayro’s ―5 Minute‖
                                                                         Place the dough into oiled Dutch Oven.
recipe on the back of the bottle.
                                                                         Bake 50 minutes or until knife comes out clean.
―Wow,‖ I thought, ―this is exactly what we need for camp cooking.
It only uses one mixing bowl, ingredients are mixed together all at
once, poured into the unbaked pie shell, and it is superb Pecan Pie!‖
                                                                         Don’t have time for yeast bread? This is quick and fast!
Extensive ―field‖ testing in my kitchen has confirmed that this recipe
is just what I wanted. Thank you, Karo!




                                   58                                                                       11
                                                                      Oyster Stuffing
                                                                      12‖ Dutch Oven

                                                                      1/2 cup butter                          2 chopped yellow onions
                                                                      1 cup thinly sliced green onions        1 1/2 tablespoon minced garlic
                                                                      4 dozen oysters (reserve oyster juice) 1 cup finely chopped celery
                                                                      1/2 cup finely chopped parsley          1/2 tsp + black pepper
                                                                      3/4 cup grated Asiago, parmesan, etc. 3/4 cup chopped pecans
                                                                      3 cups garlic croutons


                                                                      Melt butter in the bottom of the Dutch Oven
                                                                      Sauté yellow and green onions, garlic, and celery until translucent
                                                                      Add chopped oysters
                                                                      Cook for about 4 minutes, stirring constantly
                                                                      Add parsley and stir
                                                                      Lower the heat and simmer for 5 minutes
                                                                      Add cheese and pepper
                                                                      Remove from heat and begin stirring in croutons a few at a time
                                                                      Stir in pecans and oyster juice
                                                                      Cover and bake at 350 degrees for 20 to 40 minutes


                                                                      Modified from ―Chef on Fire, by Jim Carey, 2006. Jim notes that one
                                                                      can substitute shrimp, sausage or nuts for the oysters used in this rec-
Charlie River Cinnamon Rolls.                                         ipe. I also suggest adding mushrooms and black olives.
Remove quickly from the oven.
Spatula any remaining brown sugar caramel onto the rolls.
Quickly add water to the warm oven and get it back onto the heat to
dissolve the candied caramel!


                              12
                                                                                                        57
                            Turkey Dinner                                  Charlie River Cinnamon Rolls
New for 2007, a complete turkey dinner cooked by stacking Dutch Ov-        10‖ Dutch Oven
ens. The bottom oven will contain the turkey, and will take over 2 hours
to cook. The second Dutch Oven in the stack may have scalloped pota-       3 cups flour                           2 pkg. fast acting yeast
toes from page 35, Green Bean Casserole from page 33, Zucchini Casse-      About 1 cup warm water                 3 teaspoons baking powder
role from page 34, or Sweet Potato Pudding from page 30. A third           2-tsp. sugar                           1/2 tsp ginger
Dutch oven could contain Pecan Pie, and will take about 55 minutes to      2 cups raisins, chopped apricots, cranberries & pecans
cook. A fourth Dutch Oven could contain Oyster Stuffing, and will take     1 cup brown sugar                      2-3 tbsp. butter
about 20—40 minutes to bake.                                               2 tbsp. cinnamon                       1 tbsp. ginger
Stacking Dutch Ovens requires care in heat balance and timing. Be          ½ freshly grated nutmeg                2-4 tbsp. oil
aware that the top of an oven may be hotter than the desired temperature   Combine yeast, 2 tsp sugar, and 1-cup warm water in a mixing bowl, let
for bottom of the next oven. The scalloped potatoes have enough liquid     sit 5 minutes. Mix in flour, yeast, baking powder, ginger, and just
to survive on top of the turkey, but will need careful monitoring. The
                                                                           enough extra warm water to make a soft dough.
Pecan pie will require a reduced number of coals on the top of the pota-
toes.                                                                      Roll the dough out like a thick, rectangular pizza onto a floured surface.
Roast Turkey                                                               Spread the butter across the dough.
12‖ Dutch Oven                                                             Cover with a layer of raisins, cranberries, dried cherries, pecans and top
9 to 12 lb Turkey               1 Teaspoon dried Parsley                   with a generous layer of brown sugar.
Extra light olive oil           3 Teaspoons dried Rosemary                 Sprinkle cinnamon and ginger over the raisins and sugar.
Salt & Pepper to taste
                                                                           Grate about ½ of a nutmeg over the top.
Remove neck and giblets and discard or use with back and ribs for          Carefully lift the long edge of the rectangle and fold the dough and top-
stock, or flavoring in the scalloped potato recipe, page 23.               pings into a roll.
Carefully cut away the turkey legs, back and ribs.                         Weld the top edge together with moist fingers.
Remove bones as needed from the breast and place it flat in the center     Add oil to the Dutch oven and preheat it.
of the Dutch Oven. The breast must be an inch or so below the top of       Either slice the rolled up dough and place individual rolls into a warm
the oven and oriented so the little plastic red button or thermometer      oiled Dutch Oven, or place the entire roll into the oven and form a ring.
won’t touch the top of the oven and melt when it pops up.
                                                                           Bake 30 to 40 minutes.
Place the legs in front and alongside the breast.
                                                                           The brown sugar will melt out of the rolls and into the oil and form a
Sprinkle with parsley and rosemary.                                        candy caramel on the bottom of the oven.
Bake at 373 for two hours or until the red temperature button pops up.
                                                                           I first made these rolls on the Charlie River. The only large flat spot I
Cooking a Turkey in a Dutch Oven makes for a wonderfully moist             could find to roll out the dough was the bottom of an overturned plastic
bird. Because it takes two or more hours it will be necessary to add       canoe on . Just butter or flour the canoe, roll out the dough, ladle on
coals constantly, especially to the top of the oven for a crisply          the filling, and toss into your Dutch Oven!
browned skin.
                                                                                                            13
                                  56
                                                       Cedar Planked Salmon and Halibut
                                                       Salmon, skinned and cut into about 1-inch wide strips.
                                                       Halibut, skinned and cut into about 1-inch wide strips,
                                                       Cherry tomatoes
                                                       Olive oil

                                                       Weave halibut and salmon strips on a well oiled cedar plank.
                                                       With a sharp knife, cut slits across the tops of the cherry tomatoes
                                                       and place them amongst the strips. (The cuts allow them to open
                                                       up like flowers while cooking.
                                                       Drizzle with olive oil

                                                       Baked 15 to 20 minutes at about 350 degrees.




Charlie River Cinnamon Rolls would be more accu-
rately named Nutmeg Rolls because the fresh shavings
of whole nutmeg dominate the flavor. Easy to make,
but beware; once you make them your talents will be
in high demand on future camping trips!

                       14
                                                                                      55
Ginger Glazed Carrots and Roast Chicken
                                                                       Yeast Bread
6 Chicken Thighs, skin on
4-6 potatoes, peeled and cubed
                                                                       3 cups bread flour           2 packages Quick Yeast
1 lb. baby carrots
1/2 cup diced celery                                                   Dash salt                    1 1/8 cup Warm water
1 onion, coarsely chopped                                              2 teaspoons sugar            1 tablespoon olive oil
1 cup ginger syrup (Substitute 1/3 cup brown sugar)                    1/8 teaspoon ginger (an old WWII trick to quicken yeast)
1/4 cup chopped fresh thyme
1 teaspoon salt                                                        Dissolve yeast and sugar in the warm water, let sit 5 min.
1/2 teaspoon pepper                                                    Add remaining ingredients and stir into a shaggy mass
                                                                       (too sticky to knead).
Brown chicken thighs in bottom of skillet, remove and set aside        Scrape onto floured board and knead 8—10 min. adding
Use chicken fat in skillet to sauté vegetables, about 10 minutes.      more flour to get a smooth elastic dough.
Add thyme, salt and pepper.                                            Transfer to lightly oiled bowl and turn to coat.
Stir in Ginger syrup (Or substitute 1/3 cup brown sugar)               Place into oiled Dutch Oven.
Place Chicken thighs on top of vegetables.
                                                                       Place three coals under the oven, four on top and let
Bake at 350 degrees, until fork passes through potatoes and chicken    dough rise for 15 to 20 minutes. (Dough must not rise so
is crisp, varies from 20 to 45 minutes, depending on sauté time.       much that it will burn touching the top of the oven.)
                                                                       Add full heat (8 to 10 coals on the bottom and 18 to 20
                                                                       coals on top and bake 30 to 40 minutes until deep golden
Ginger syrup:                                                          brown and a tap on the loaf gives a light hollow sound.
1/2 cup thinly sliced fresh ginger
1 cup water
1 cup sugar                                                            The Golden Grail of Outdoor Cookery. For ten years I
                                                                       worked to bring yeast bread to this cookbook, but Alaska
Place ginger in water and bring to boil.                               is usually too cold and waiting for dough to rise just takes
Add sugar and stir until dissolved.                                    too long. I had to find a faster and simpler way.
Simmer another 5 minutes .                                             Once again, the Perch Restaurant, Carlo Creek, Denali
Remove ginger slices.                                                  Alaska, came to the rescue! Over a wonderful dine, I no-
                                                                       ticed they sell bread ―kits‖ along with their recipe, a reci-
Use for the ginger syrup, above, or make ginger soda by adding it to   pe that calls for double the normal amount of yeast.
sparkling water.                                                       There it was the critical secret to cooking yeast bread out-
                                                                       doors in Alaska: Double the yeast for one quick rise!
(Modified from: Simply Ming’s public TV show)

                                                                                                   15

                                     54
Chandalar River Cornbread
10‖ Dutch Oven                                                  Scalloped Potatoes
                                                                12‖ Dutch Oven
1 Marie Calendar's Cornbread       4 oz. Mozzarella
4 oz. diced Cheddar                4 Polish sausages            6 large potatoes, peeled and sliced          1/2 tsp. salt
1 small can diced chilies   1 small can sliced olives           1 medium onion                               2 tsp. thyme
                                                                1 15 oz can vegetable or chicken broth       2 tsp. rosemary
Melt 2 tablespoons butter or margarine in the Dutch Oven.       8-12 oz grated sharp Cheddar                 1 tsp. black pepper
                                                                1/4 cup flour                                1/2 cup olive oil
Preheat oven & lid. Mix cornbread as per instructions.
Stir in diced cheese, sausage, chilies and olives.              Coat Dutch Oven with oil.
Bake slowly, perhaps 45 minutes to an hour.                     Arrange 1/3 of potatoes and half of onions across bottom layer of
                                                                oven.
Cornbread is done when an inserted knife comes out clean.
                                                                Sprinkle with flour, salt and spices.
Tried and tested on the Middle Fork of the Chandalar Riv-
er, I vary this recipe to fit the odds and ends in the cooler   Layer in the next third of the potatoes and remaining onion, flour
on longer canoe trips.                                          and spices.
                                                                Arrange last of potatoes on top.
                                                                Drizzle with olive oil.
                                                                Pour broth along sides of Dutch Oven.
                                                                Sprinkle with cheese.
                                                                Bake for 45 to 60 minutes until potatoes are done.




                              16                                                            53
                                                                          Southern Cornbread
Cathie’s Zucchini & Mushroom Casserole                                    10‖ Dutch Oven
12‖ Dutch Oven
                                                                          2 1/4 cups yellow cornmeal
2 packages crescent roll dough          1/2 cup grated Asiago cheese      2 cups buttermilk
16 oz sour cream                                 4 cups sliced zucchini
                                                                          2 teaspoons baking powder
                                                                          1/2 Teaspoon baking soda
6 oz artichoke hearts (strained & chopped)       3 cups mushrooms         3/4 teaspoon salt
1 large onion (chopped)                          1/4 cup flour            2 eggs
                                                                          1/4 cup vegetable oil or extra light olive oil
1 cup shredded Monterrey Jack                    1/4 tbsp pepper          4 tablespoons butter
1 tsp salt
                                                                          Toast cornmeal in hot Dutch Oven until slightly browned,
                                                                          about 5 minutes.
Unroll and layer one package crescent rolls into 12‖ Dutch Oven.
                                                                          Place toasted cornmeal into mixing bowl, whisk in butter-
Sprinkle with 1/4 cup Asiago cheese.                                      milk and let soak.
Combine sour cream, flour, salt, and pepper.                              Put 1/4 cup oil into Dutch Oven and reheat until oil just starts
Stir in sliced zucchini, artichokes, mushrooms, onion, Monterey           to smoke.
Jack .                                                                    Add 4 tbsp butter to oil, melt.
Pour ingredients over crust.
                                                                          Pour melted butter and oil into cornmeal mix, reserving one
Top with the second package of crescent rolls.                            tablespoon oil in Dutch Oven.
Sprinkle remaining 1/4 cup Asiago cheese.                                 Stir baking powder, baking soda, salt, and eggs into corn-
Bake at 350 degrees 35-45 minutes until dough cooks and cheese            meal.
browns.                                                                   Pour mixture into hot Dutch Oven.
                                                                          Bake at 400 degrees for 35 to 45 minutes, till firm to a center
The original recipe calls for briefly steaming the zucchini, onion and    touch.
mushrooms for 6 to 8 minutes prior to combining with the sour             Remove from heat and let stand for 5 minutes, turn out and
cream. I prefer crisper vegetables and fewer steps in preparing           slice.
meals, especially when camping.
                                                                          (America’s Test Kitchen, 2009)




                                  52                                                                       17
                               DESSERTS
                                                                              Stew or Chili topped with Cornbread
Pineapple Upside Down Cake                                                    10‖ Dutch Oven
10‖ or 12‖ Dutch Oven
The Dutch Oven favorite!
                                                                              1 tin cornbread mix
1 Yellow cake mix                          1/2 cup brown sugar                1-2 cans of stew or chili
1 small can sliced pineapple               ¼ lb. butter                       1 can chunk pineapple
Maraschino cherries                        3 eggs, as required
1/4 cup sliced Almonds                                                        Add pineapple to stew or chili, cover with cornbread dough.
Melt 1/2 stick butter or margarine in the bottom of the Dutch Oven.           Add top heat to bake.
Cover with a thin layer of sliced Almonds.*                                   Use barely enough bottom heat to keep stew simmering.
Sprinkle brown sugar evenly across the melted butter and almonds.             Bake until cornbread is golden brown and tests done with a knife.
Place pineapple rings on top of the brown sugar. Center a maraschino
cherry in pineapple ring. Add more as desired.
Pour the juice from the pineapple and maraschino cherries into a measur-
ing cup, adding enough water to provide the amount of liquid specified in
the box cake mix instructions.                                                Green Bean Casserole
Add egg, oil, juice plus sufficient water as called for in the cake mix in-   10‖ Dutch Oven
structions.
Pour cake mix over the brown sugar and pineapple. (Caution, when using
a 10‖ Dutch Oven it is advisable to hold back a 1/2 cup of cake mix to        2 - 15 oz cans of Cut Green Beans
prevent the cake from rising so high that it touches and burns on the Dutch   1 - 10 oz can Cream of Mushroom Soup
Oven lid.)
                                                                              1 - 15 oz can medium Black Olives, drained (optional)
Bake until cake is browned and a knife comes out clean.
                                                                              1 1/3 cups French Fried Onions
Place a large plate on the bottom and quickly turn the oven upside down,
being careful not to let hot caramel drip on one’s hands or wrists.
This is the classic Dutch Oven desert. Impressive as it looks, the brown      Combine green beans, soup, olives, and 1/3 cup of the French fried
sugar and pineapple actually make it easier to bake because they help         onions in the bottom of the Dutch Oven
prevent the cake from burning.                                                Bake 30 minutes at 350 degrees or until hot.
*A BOW improvement: a layer of sliced Almonds under the pineapple
                                                                              Top with the remaining French fried onions.
rings helps the cake tip out of the oven perfectly!
                                                                              Bake 5 minutes or until onions are golden.


                                                                                                            51
                                     18
Lentils and Cornbread
12‖ Dutch Oven
1 lb. package lentils                1 tsp. coarse black pepper
1 pkg. cornbread mix                 1 tsp. red pepper
1/2 cup molasses                     1 can diced green chilies
1 small can of tomato paste          1 Tbsp. dry mustard
1 lb. ham, or sausage.               1 small can sliced olives
1 small can chunk pineapple          1 ea. Green pepper, onion

Boil lentils and black pepper in Dutch Oven over open fire about
20 minutes or until tender, drain excess water.                                    Pineapple Upside Down Cake
Add molasses, tomato paste, chunked ham or sausage (or both),       The Dutch Oven classic! This version uses the juice from
mustard, pepper, onion, olives, chilies, pineapple, and remaining   the pineapple and the maraschino cherries as a substitute for
seasoning.                                                          some of the water needed to make the yellow cake.
Return to heat and simmer complete mixture prior to adding
cornbread.
Prepare cornbread mix as per instructions, pour over simmering
lentils, cover and add top heat.
Bake until cornbread is golden brown and a knife comes out
clean.
This quick cooking lentil recipe is one of my most tested camp-
fire favorites. I have used it for over 20 years. Of course, I
never made it the same way twice until I had to write it down for
this book!




                              50
                                                                                                  19
Bread Pudding                                                              Sweet & Sour Chicken
14‖ Dutch oven                                                             12‖ Dutch Oven

Left-over biscuits or bread             ½ gallon half & half               Dumplings:
1 dozen eggs                            ½ cup sugar                        1 ½ cup flour                                 ½ tsp. baking soda
2- teaspoons cinnamon                   ½ fresh nutmeg                     3 Tbsp. butter                                approx. ½ cup water
2 cups raisins or dried cherries
                                                                           Sweet & sour chicken:
Break-up and loosely fill Dutch oven with left-over biscuits, cinna-       1 small jar maraschino cherries               ½ fresh lemon
mon rolls, or bread.                                                       1 small can mandarin oranges                  1 green pepper
                                                                           1 small can pineapple tid-bits                1 red pepper
Add 2 cups raisins or dried cherries.                                      1 small can water chestnuts                   1 sliced carrot
Beat together ½ gallon half & half, one dozen eggs, ½ cup sugar, cin-      1 tsp. ginger                                 1 stalk celery
namon and nutmeg.                                                          1 package sweet and sour mix                  1 onion, diced
                                                                           1 Tbsp. cornstarch                            1 cup brown sugar
Pour milk mixture over the bread.                                          1 Tbsp. soy sauce or ½ tsp. salt              1 cup water
Bake at 375 for 30 to 45 minutes, until liquid thickens.                   2 large cans chunk chicken
I researched the Internet for bread pudding recipes, but never quite
                                                                           In a separate bowl, combine dumpling ingredients.
found what I was looking for. This is my interpretation of what bread
pudding should be. It serves to make use of the many biscuits we           Mix and knead, set aside dough.
have left over in our BOW Dutch Oven classes.                              In the heated Dutch oven combine mandarin oranges, pineapple, mar-
The recipe I started with added a can of pumpkin pie filling, but I find   aschino cherries, water chestnuts and the juices from these items with
the nutmeg and spices are all I want. I’m sure you can find many           the package of sweet and sour sauce mix, cornstarch and water.
other approaches to this British classic.                                  Simmer while adding all remaining ingredients.
                                                                           Shave the fresh of the lemon rind and add to the mixture.
                                                                           Remove the seeds, thinly slice, and add the remaining lemon.
                                                                           Drop dumpling dough into the mixture by the spoon full.
                                                                           Cover and add top heat, bake about 20 minutes or until dumplings
                                                                           cook.
                                                                           To stretch this recipe for a hungry crowd serve it over rice.
                                                   Bread Pudding           I first tried this recipe on the Middle Fork of the Chandalar River.
                                                                           To this day Ben still remembers the trip for my use of maraschino
                                                                           cherries in this dish, but I most enjoy the tiny shavings of lemon zest.

                                   20                                                                         49
Helmerick's Colville River Sweet Potato Pudding                    Blueberry Buckle
12‖ Dutch Oven                                                     2 cups flour                 2 teaspoons baking powder
                                                                   3/4 cup sugar                1/2 teaspoon salt
3 can sweet potatoes                     ½ can evaporated milk     1/2 cup butter               1 egg
1 large can apple pie filling            ½ tsp. nutmeg             1/2 cup milk                 2 1/2 cup blueberries
1/2 cup raisins                          ¼ tsp. all spice
1/2 cup brown sugar                      1 tsp. cinnamon           Topping 1/3 cup flour        1/2 cup butter
3 eggs                                                             1 cup dark brown sugar       1 teaspoon cinnamon
Mash sweet potatoes with a fork.                                   Cream butter and sugar
                                                                   Add egg, milk, baking powder and salt, mix well
Mix in all remaining ingredients.                                  Stir in flour one cup at a time
Bake about 35 minutes at 350 degrees until the mixture firms       Fold in blueberries
around the edges and just begins to firm in the middle.            Pour into buttered Dutch Oven
                                                                   Combine topping ingredients, mixing with a fork until com-
                                                                   bined and crumbly then sprinkle evenly on top of batter

British Roast Potatoes                                             Bake at 350 degrees, 45 to 50 minutes or until a knife comes
                                                                   out clean.
12‖ Dutch Oven

3 to 5 lbs Potatoes                                                Crumb Cake
                                                                   1 1/2 cups flour      2 1/2 teaspoons baking powder
Extra Light Olive Oil
                                                                   1/2 cup sugar                 1/2 teaspoon salt
Coarse Sea Salt                                                    1/2 cup butter                1 egg
Pepper                                                             1/4 cup milk
                                                                   Topping 1/2 cup flour        8 tablespoons butter
Peel potatoes.                                                     2/3 cup dark brown sugar     1 teaspoon cinnamon
Coat each in olive oil.                                            Blend butter, sugar, egg, milk, flour, baking powder and
                                                                   salt.
Add oil to the Dutch Oven
                                                                   Pour into buttered Dutch Oven
Place in Dutch Oven until filled.
                                                                   Combine topping ingredients, mixing with a fork until com-
Season with Sea Salt and pepper to taste.                          bined and crumbly, then sprinkle evenly on top of batter
Bake 425 degrees, 50 to 60 minutes until potatoes are tender and   Bake at 350 degrees, 45 to 50 minutes or until a knife comes
golden brown.                                                      out clean.

                                    48                                                         21
Ginger Bread and Apple Cake                                              Shirley’s Baked Halibut in Sour Cream Sauce
10‖ Dutch Oven                                                           10‖ or 12‖ Dutch Oven

1 Betty Crocker Gingerbread mix                   1 teaspoon ginger      4 pounds of halibut fillets            1 onion, diced
1 apple, thinly sliced                            1/2 cup brown sugar    2 cups sour cream                      ½ Pkg. fresh dill
1/4 lb. butter                                    2 oz. sliced almonds   1 cup mayonnaise                       2-3 Tbsp. olive oil
                                                                         3-4 cloves garlic, pressed             ½ cup white wine
Melt butter in the bottom of the Dutch Oven.
Cover the bottom with a layer of sliced almonds                          Marinate halibut in ½ cup white wine.
Sprinkle with a layer of brown sugar.                                    Drizzle oil across the bottom of the hot Dutch Oven.
Form a neat ring of apple slices in the bottom of the Dutch Oven.        Cover the bottom of the oven with halibut.
Follow the box directions to mix the cake, adding 1 extra tsp. ginger.   Mix sour cream, mayonnaise, dill, onion, and garlic together.
.                                                                        Pour the sour cream mixture over the halibut.
Pour the cake mix over the apple.
                                                                         Bake till the halibut is opaque and flakes apart with a fork.
Bake until a knife comes out clean.
                                                                         Baking time will depend on thickness of Halibut, generally 30
                                                                         to 45 minutes.


                                                                         An Alaskan classic. Shirley’s favorite baked halibut recipe
                                                                         originated in Juneau with Sally Lesh, who passed it on to the
                                                                         late Bishop Kenny, then to the late father Bill Dibb, and was
                                                                         submitted by Gloria Lord to Marilyn West, church secretary,
                                                                         for the Saint Raphael’s Cook Book. The original recipe calls
                                             Gingerbread Apple Cake      for marinating the fish in white wine for 2 hours, rolling it in
                                                                         bread crumbs, and cooking as above.
                                                                         I find the splash of white wine firms the halibut and improves
                                                                         the flavor.




                                        22
                                                                                                       47
                                                                     Coconut Vanilla Cream Cheese Cake
Rosemary, Ptarmigan and Roast Potatoes                               12‖ Dutch Oven
10‖ Dutch Oven
                                                                     Coat Dutch Oven with butter.
2 - 4 ptarmigan or chicken breasts             1/2 green pepper      Mix together and spread across the bottom of Dutch Oven:
6 - 8 small potatoes                           2 oz. fresh rose-     1 box yellow cake mix                1/4 lb. butter
mary                                                                 1 egg
6 - 8 small onions                             4 - 6 cloves garlic   Beat and cream together:
1/3 cup butter                                                       8 ounce cream cheese                 1/8 pound butter
                                                                     1 cup whipping cream                 2 teaspoons vanilla
Heat butter in the bottom of the Dutch Oven.                         3 eggs                               1 cup coconut
Quickly brown ptarmigan breasts in butter and rosemary.              8 ounces powdered sugar              1/2 cup flour
                                                                     1/2 teaspoon baking powder
Salt and pepper to taste.
                                                                     Pour creamed mixture over cake mix.
Add potatoes and small onions, stirring potatoes to coat with but-
ter and spices.                                                      Sprinkle top with 1/4 cup extra coconut flakes.
Cover and bake until potatoes are tender.                            Bake at 350 degrees for 35 to 45 minutes until coconut is lightly
                                                                     browned. The center will be soft and gooey.
Ptarmigan, spruce hens, or store-bought chicken can all be
mixed or substituted in this recipe. Note that spruce hens or        The blend of vanilla, cream and coconut make this is one of our fam-
ptarmigan cook much more quickly than chicken. Potatoes need         ily favorites. Easy to make, a frequent request for pot-luck dinners.
to be cooked in the Dutch Oven first, when the potatoes are al-
most cooked add the ptarmigan or grouse. Be careful to not
overcook grouse or ptarmigan.                                        Sharlotka: Russian Apple Cake
                                                                     1 cup flour                   1 cup sugar
                                                                     3 tablespoons Sour Cream      1 tsp baking powder
                                                                     3 eggs                        3 tart apples, cored & sliced
                                                                     Combine baking powder, flour, sugar, sour cream, and eggs, beat-
                                                                     ing well to dissolve sugar.
                                                                     Arrange apples on bottom of buttered Dutch Oven.
                                                                     Pour batter mixture over apples, spreading evenly.
                                                                     Bake 25 minutes until a knife comes out dry and the cake is pull-
                                                                     ing away from sides of oven.
                                                                     A classic Russian baked desert. The sour cream is optional, and
                                                                     can be left out to simplify the ingredients for a camping trip.

                                                                                                     23

                                 46
German Chocolate Upside Down Cake
12‖ Dutch Oven                                                          Baked Wild Mushrooms
                                                                        10‖ Dutch Oven
Layer coconut in bottom of Dutch Oven
Melt 1/4 cup of butter on top of coconut.                               1/2 pound mushrooms          8 Oz. grated Parmesan (or Asiago)
Sprinkle 1 cup brown sugar on top of melted butter and coconut.         1/2 bunch chopped parsley 1 cup fine breadcrumbs
Layer pecans on top or brown sugar.                                     2 bulbs fresh garlic         1/2 cup extra virgin olive oil
Mix chocolate cake batter as per instructions on box and pour over
                                                                        Salt and coarse black pepper
the coconut.
                                                                        1 package fresh lemon thyme, oregano, or basil (choose one)
Bake at 350 degrees for 35 to 45 minutes as per box instructions.
                                                                        chopped
Perfected by students in the first BOW class held in Kenai, Alaska.
                                                                        Finely chop and mix together the parsley and fresh thyme. (You
Hoosier Cream Pie                                                       can substitute fresh basil for the thyme.)
10‖ Dutch Oven                                                          Press the remaining garlic and add to the mixture.
1 Ready made piecrust                          3/4-cup white sugar      Cut the mushrooms in half and place in the Dutch Oven.
2 cups heavy cream                             1 tsp. vanilla           Mix in the parsley and thyme mixture.
3/4 cup golden brown sugar                     3 tbsp. flour
Whole nutmeg                                                            Sprinkle with breadcrumbs; cover with Parmesan cheese and driz-
Place the piecrust in the Dutch Oven and perforate with fork            zle with olive oil.
Bake the crust for two to five minutes until lightly toasted            Bake for approximately 15 to 25 minutes, until mushrooms are
                                                                        cooked.
Mix the sugars and flour together thoroughly
Add cream slowly, mixing thoroughly, then add vanilla
Pour filling into lightly baked piecrust                                A special side dish or appetizer, the burst of flavor this dish pro-
Grate 1/2 of the whole nutmeg over the top                              vides will hopefully convert you to using fresh spices in all your
Bake until the filling begins to thicken, about thirty minutes          cooking. Light and easy to toss into a cooler, fresh spices are even
Cool and serve                                                          more appreciated in the great outdoors.
From the banks of the Wabash River, in the middle era of western US
expansion (1830’s), when Indiana and Illinois were the far west for
new settlers and their families, comes this pioneer recipe. To maxim-
ize her time helping clear the field and planting the first crop, she
would make a week’s worth of pies at once. Most would be filled with
wild berries. When the berries ran out she would fill the remaining
crusts with flour and sugar covered in heavy cream, mixing gently
with a finger to prevent puncturing the crust. A Hoosier favorite.
                                    24                                                               45
Roast Caribou                                                               Peach Crisp
12‖ Dutch Oven                                                              12 inch Dutch Oven
                                                                               1/2 cup honey
2 to 4 pounds of Caribou for a 10‖ Dutch Oven
4 to 6 pounds of meat for a 12’ Dutch Oven                                     1/3 cup flour
1 package fresh Rosemary                                                       8 fresh peaches, sliced
Salt and coarse ground black pepper                                            (or a 32 ounce can of sliced peaches)
2 bulbs fresh garlic                                                        Spread the sliced peaches, juice and honey evenly in the Dutch Oven.
1/2 cup extra virgin olive oil
                                                                            Sprinkle about 1/3 cup flour evenly over peaches.
Peel the garlic.                                                            Place on coals and simmer, reducing liquids, until thickened.
Pierce the roast with a narrow knife and insert slivers of garlic, repeat   In a separate bowl, combine the following:
until garlic is inserted into the top, bottom and sides of the roast.        11/2 cup butter, grated while cold
Coat in olive oil and black pepper.                                          1 1/4 cup brown sugar
Place the roast into hot Dutch Oven, searing it on all sides.                1 cup rolled old fashioned or quick cooking oats
(Fill empty space in the Dutch Oven with potatoes and onions)                1 cup flour
                                                                             1 tablespoon ground cinnamon
Add salt, and sprigs of rosemary.
                                                                             1 tsp. ground nutmeg
Drizzle with olive oil.                                                     Mix dry ingredients together.
Bake for 1 1/2 to 2 1/2 hours at 300 degrees. (Use a meat thermome-         Cut in butter and work with fingers to lumpy consistency.
ter to determine when to stop cooking the roast, remembering that the       Spread over peaches.
roast will continue to cook as it cools.)
                                                                            Bake at 375 degrees for about 45 minutes, or till top is browned.
Caution: choose a roast small enough to fit your Dutch Oven. A roast        Serves 6 to 8 people.
will bunch up during cooking and, if it is too big, push the lid open.
This burns the top of the roast and dries it out.
Technically, we are ―braising‖ the meat—cooking it in a moist envi-
ronment with medium heat. This softens the collagen, tenderizing
                                                                                                                 Peach Crisp
roast so that it can be cut with a fork.
The Fairbanks Paddlers version of this recipe, as developed by Dan
Byrne, adds fresh asparagus to the top of the pot for the last seven
minutes. The steamed asparagus adds a wonderful touch to an even-
ing on a wild river.

                                                                                                                         25
                                    44
Strawberry - Rhubarb Cobbler
10‖ Dutch Oven
                                                                  Caribou Stroganov
Rhubarb mix:
2/3 cup brown sugar                   1 Tbsp. cornstarch          3 - 4 pounds Caribou
6 cups of rhubarb cut into ½ inch slices                          1 1/2 cup Extra Light Olive Oil
3 cups strawberries, hulled and halved                            pepper
Biscuit topping:                                                  2 onions, garlic
2 ¼ cups flour                        2-½ tsp. baking powder      1/2 cup white wine
½ cup granulated sugar                4 to 5 Tbsp. butter         1 cup cream and/or sour cream
½ tsp. Salt                           ¾ cup low-fat milk          1 lb mushrooms
                                                                  1/2 bunch Parsley
Cinnamon sugar sprinkle:
2 tsp. sugar                          ½ tsp. ground cinnamon
                                                                  Thinly slice caribou, mix in 1/2 onion and cover with
This cobbler is prepared and cooked in two stages. The rhu-       white wine.
barb is first cooked to soften. The strawberries and biscuit      Lightly sauté garlic, 1 1/2 onions and mushrooms in olive
dough are added next, then the cobbler is baked.                  oil.

First the rhubarb. Combine brown sugar and cornstarch in a        Add the meat, and quickly brown. The meat should not-
bowl, mixing well to break up any lumps. Add rhubarb and          loose its red color.
mix thoroughly. Place in bottom of Dutch Oven. Simmer over        (Optional, after adding the meat, flame with 2 ounces of
the fire until rhubarb is softened.                               brandy.)
                                                                  Stir in wine, cream and/or sour cream, and remove from
Prepare biscuit mix by combining flour, granulated sugar, bak-
                                                                  heat.
ing powder, and salt. Work in butter with fingertips until mix-
ture is crumbly. Stir in milk with fork to make soft dough,       Sprinkle with fresh chopped parsley and serve hot.
mixing until just moistened. Dust hands with flour to prevent
sticking and form into approx. 12 rounds, about 1/2 inch thick.

Remove lid from Dutch Oven, quickly stir strawberries into
rhubarb, and arrange biscuit rounds on top and sprinkle with
cinnamon sugar mix. Cover and bake until biscuits turn gold-
en brown.


                                 26                                                         43
                                                                          Armenian Almond Cake with Lemon Syrup

Pot Pie                                                                   5 eggs                           Zest of one lemon
12‖ Dutch Oven                                                            1 cup sugar                      1 teaspoon vanilla
Filling                                                                   ½ pound melted butter            2 cups farina (Cream of Wheat)
2 rutabagas                      3-4 red-skinned potatoes                 1 cup chopped almonds            1 tablespoon baking powder
                                                                          2 drops almond extract
4-6 large carrots                1 yellow onion, chopped
2-3 ribs chopped celery          1 teaspoon salt
                                                                          Whip eggs and sugar until light.
1 15oz can vegetable broth       1/2 teaspoon pepper
4 tablespoons cornstarch         2 teaspoons fresh thyme                  Fold in melted butter, chopped almonds, lemon zest, almond ex-
4 tablespoons butter, melted     1 to 2 lbs salmon (or stew meat)         tract, and vanilla.

Dough:                                                                    Mix farina and baking powder together then fold into batter.
2 cups flour             2 teaspoons baking powder
                                                                          Coat Dutch Oven with butter.
1/2 teaspoon baking soda         1/2 teaspoon salt
1/2 cup butter           1 cup grated sharp cheddar                       Pour in cake mix and bake 350-degrees for 45 minutes, until firm
2/3 cup buttermilk, plus one or two tablespoons if needed.                to the touch.

Peel and cut rutabagas, carrots, meat and potatoes into 1/2 inch cubes.   Lemon Syrup for the Almond Cake
Mix in chopped onion and celery and set aside.                            Juice of one lemon        1 cup water
In Dutch Oven, stir vigorously together vegetable broth, cornstarch,      2 cups sugar              2 drops almond extract
salt, pepper and thyme, heating until mixture boils and thickens.
Add vegetables, simmer in covered oven while preparing crust.
                                                                          Boil water and stir in sugar until dissolved.
In a bowl, mix 2 cups flour, baking powder, soda, and salt, stirring
together for several seconds to combine.                                  Remove from heat and add lemon juice and almond extract.
Blend in melted butter to a crumbly texture.
Mix in cheese.                                                            Cut the cake into diamond shaped pieces, then pour the syrup
Briskly stir in Buttermilk with a fork until dough holds together in a    over the almond cake. Allow it to cool while soaking in the syr-
rough mass (if dry add more buttermilk).                                  up.
Roll on generously floured surface to a round shape the size of the
Dutch Oven.                                                               The farina gives the cake a firmness that allows it to soak up the
Add salmon (or browned stew meat) to Dutch Oven.                          syrup. I have added more lemon and the almond extract to the
Lift the dough and place on top of the vegetables and salmon.             original recipe.
                                                                                                   (Adapted from: FDNM, Malgeri 9/8/04)
Bake at 350 to 400 degrees for 35 to 45 minutes.
                                                                                                      27
                                   42
Blueberry Pie
10 inch Dutch Oven
                                                                          Meat Loaf
6 cups fresh blueberries                                                  1 1/2 lbs lean ground moose, bear, caribou, or beef
1 Granny Smith apple , peeled and grated on large holes of grater         1 1/2 lbs ground pork
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon                1 cup crushed saltine crackers, or oatmeal
3/4 cup sugar (5 1/4 ounces)                                              1/2 cup whole milk             2 large eggs
2 tablespoons quick-cooking tapioca , ground in a spice grinder           2 teaspoons Dijon mustard 1/2 cup Ketchup
Pinch table salt                                                          2 teaspoons Worcestershire Sauce
2 tablespoons unsalted butter , cut into 1/4-inch pieces                  1/2 teaspoon black pepper      1 teaspoon salt
1 large egg , lightly beaten with 1 teaspoon water                        2 garlic cloves, minced        1 diced onion
2 pie crusts                                                              1/4 cup chopped fresh basil 1/2 teaspoon dried thyme
                                                                          1/2 cup chopped parsley
1. Place 3 cups berries in medium saucepan and set over medium            1 cup petite Mushrooms, whole
heat. Using potato masher, mash berries several times to release juic-    2 tablespoons oil              10-12 bacon slices
es. Continue to cook, stirring frequently and mashing occasionally,       4-6 potatoes, peeled and cut into wedges.
until about half of berries have broken down and mixture is thickened
and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.            Heat oil in Dutch Oven and sauté onion and garlic until
                                                                          softened.
2. Place grated apple in clean towel and wring dry. Transfer apple to     Mix eggs with thyme, basil, salt, pepper, mustard,
large bowl. Add cooked berries, remaining 3 cups uncooked berries,        Worcestershire sauce, and milk.
lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer
                                                                          Add egg mixture to ground meat in large bowl and along
mixture to dough-lined Dutch Oven and scatter butter pieces over fill-
                                                                          with mushrooms, crackers, parsley, and cooked onion and
ing.
                                                                          garlic.
3. Cover with second pie crust, perforated with fork or cut into strips   Mix with fork until evenly blended and meat does not
and woven over the pie filling.                                           stick to bowl (If mixture sticks add more milk.)
                                                                          Place potatoes in Dutch Oven.
4. Bake 30 minutes at 400 degrees. Reduce oven temperature to 350         Form loaf and place on top of the potatoes.
degrees and continue to bake until juices bubble and crust is deep
golden brown, 30 to 40 minutes longer. Transfer pie to wire rack;         Cover with bacon slices and ketchup.
cool to room temperature. Cut into wedges and serve.
                                                                          Bake 50 to 60 minutes, or until oven thermometer indi-
Makes one 9-inch pie. Published July 1, 2008. From Cook's Illus-          cates 160 degrees.
trated. http://www.cooksillustrated.com
                                                                          Note: placing the loaf on top of the potatoes keeps the
                                                                          meatloaf up and out of the juices so it forms a crisp crust.
                                                                          (Modified from: America’s Test Kitchen, ―All Time Best Recipes‖)
                                                                                                            41
                               28
Russian Rolled Shoulder Roast
12 inch or 14-inch Dutch Oven

3-4 lb* Bone-in Front Shoulder Roast (Sheep, Caribou,
Veal, or Pork)
1-lb ground Beef                1 onion, finely diced
1-lb ground Pork                6 cloves garlic, chopped
8-oz Bread Crumbs               6 hard boiled eggs
1/2-lb small button mushrooms
!/2 cup chopped parsley
Butcher’s string to tie up the roast.

Mix together ground beef, ground pork, diced onion,
chopped garlic, and bread crumbs.
Bone the shoulder roast, cut and open flat
Butterfly from the thin edge towards the thick, open flat
Pound the meat to flatten evenly and to tenderize sinew
Spread the ground meat mixture onto the shoulder.
Add a layer of button mushrooms and parsley
Place the hard boiled eggs in a row.
Roll the roast around the eggs.
Tie the roll with cotton butcher’s string. (It is important
to tie the roast flat enough that it will not touch the top of the
oven while cooking, allow 1 1/2 inches of clearance. Four
pound or larger roasts can be split between two 12‖ ovens,
or one 14‖ Dutch Oven.)
Bake 350 degrees until meat thermometer indicated it is
done, about 2 1/2 hours, depending on the size of the
roast.
This recipe turns a simple, inexpensive cut of meat into
an elegant and sophisticated meal. Consider adding
diced green and red peppers.

                                40
                                                                     29
                           MAIN DISHES
                                                                          Fred’s Rigatoni, Tomato and Calamata Olive Casserole
Kate's Sour Cream Chicken Enchiladas                                      12‖ Dutch Oven
12‖ Dutch Oven
                                                                          4 Tbsp. olive oil                     1 ½ cups chopped onion
12 flour tortillas                  1 onion, chopped
1 pt. sour cream                    1 can diced green chilies             6 – 8 cloves garlic, pressed          1 ½ tsp. crushed red pepper
1 pt. cottage cheese                1 can cream of chicken soup           2 28-ounce cans whole tomatoes        1 pound rigatoni pasta
12 oz. shredded Mozzarella          1 lg. can of chicken
                                                                          16 oz. canned chicken broth           Black pepper
In a large bowl, combine sour cream, cottage cheese, chicken,             1 lb. Havarti                         1/2 cup chopped fresh basil
chicken soup, diced green chilies, chopped onion, and Mozzarella          16 oz pitted Calamata olives          1/2 cup grated Parmesan
cheese.
                                                                          Salt
Mix together to make the filling.
Spoon the combined ingredients into tortillas, reserving a small por-     Heat olive oil in the bottom of the Dutch Oven.
tion to pour over the tortillas.
                                                                          Add onion and garlic; sauté briefly (do not let the garlic brown).
Fold and place the filled tortillas into the Dutch Oven to create
tightly packed layers of enchiladas.                                      Pour tomatoes with juice into Dutch Oven, add red pepper and
                                                                          bring to a gentle boil.
Pour the reserved portion of the filling over enchiladas.
                                                                          Add chicken broth and un-
Top with the remaining Mozzarella.                                        cooked rigatoni pasta,
Bake until bubbling and a golden brown crust has formed.                  Season with salt and pep-
                                                                          per.
Note: If you’re in a hurry, simply shred the tortillas into the mixture   Stir in Havarti cheese, ol-
and stir everything together. Pour it all into the Dutch Oven top         ives, olive juice, and fresh
with Mozzarella and bake until bubbling and a golden brown crust          basil.
has formed.                                                               Top with Parmesan cheese.
Simple, easy to toss together, this is an old family favorite that is a   Reduce bottom heat.
great addition to your campout. It is a recipe I learned in the Vil-      Cover adding top heat to
lage of Noatak, Alaska, where I and the other teachers mail or-           bake about 15 minutes until
dered our groceries from the larger stores in Anchorage. We were          pasta is tender.
once even able to order sour cream in tin cans.
                                                                          A family favorite from one of Fairbanks news columnists, now re-
                                                                          tired. The blend of tomatoes, red pepper, and Calamata olives is
                                 30                                       just fantastic.
                                                                                                          39
Sally’s Dutch Oven Lasagna
12‖ Dutch Oven

1 lb. ground beef                    1-cup cottage cheese
1 32 oz. jar spaghetti sauce         12 oz. Mozzarella, grated
1 cup water                          1/4 cup grated Parmesan
1 can sliced olives                  1 can mushrooms
1 box uncooked lasagna noodles       2 Tbsp. minced garlic
½ tsp. nutmeg                        1 tsp. basil
1 tsp. oregano                       4 Tbsp. chopped parsley
1 onion diced                        8 ounces Ricotta cheese

Mix spaghetti sauce, water, spices, mushrooms, parsley, and
olives together.
Layer ingredients in Dutch Oven starting with sauce, uncooked
lasagna, and ground beef.
Layer in Mozzarella and more lasagna, sauce mixture and
more lasagna, cottage cheese and more lasagna, Ricotta cheese
and more lasagna.
Continue layering, ending with sauce. (Use all the Lasagna.)
Sprinkle with Parmesan cheese.
Bake slowly, about 45 minutes, modest heat.

                                                                   Sour Cream Chicken Enchiladas are far and away the fa-
The great part about this recipe is the one extra cup of water     vorite in the Dutch Oven classes. Easy to make, easy to
that provides all the liquid needed to cook the lasagna noodles.   bake, and a wonderful taste!
Cooking the lasagna noodles and the ingredients all at once
allows one to cook lasagna on a campout. It is also easier to
cook at home, enjoy it anywhere!




                                                                                           31
                              38
                                                                 Bruce’s Pasticcio
Larissa’s Russian Stuffed Potatoes                               12‖ Dutch Oven
                                                                 1-lb. Macaroni
6 to 7 medium potatoes                                           Olive oil                            Béchamel Sauce
2 green peppers (optional)                                                                            ½ cup butter
1 onion                                                          Meat filling:                        ¼ cup flour
1/3 cup cooking oil                                              2 pounds lean hamburger              2 cups milk
1 15-ounce can tomato sauce                                      1 onion                              3 eggs
16 oz. pint of sour cream                                        8 cloves of garlic                   16 ounces Asiago cheese
1 1/2 lb. ground beef                                            ¼ teaspoon allspice                  ½ of a whole nutmeg
Pepper                                                           Salt and coarse ground pepper        A dash of salt
Salt                                                             1 large can of whole tomatoes
Garlic (one bulb)
                                                                 Cook the pasta in boiling water. Before the noodles are fully
Peel the potatoes.                                               cooked, drain and gently mix in two to four tablespoons of olive oil
                                                                 to keep the noodles from sticking together. Set the noodles aside.
Carve a 1 to 1 ½ inch wide hole deep into one end of each po-
tato. (As a tool use the small end of a spoon's handle.)         Place the hamburger into a large mixing bowl. Finely dice onion
Mix ground beef with salt, pepper and garlic.                    and garlic. Knead together the hamburger, onion, garlic, salt, pep-
                                                                 per, and allspice. Some Greek recipes brown the meat separately,
Dice the onion and sauté in oil in the bottom of the Dutch Ov-   and then add one egg white to bind it into the casserole. I prefer to
en, remove onion and mix into the meat.                          cook the meat in the casserole to save time - both ways work.
Add tomato sauce and sour cream to Dutch Oven and simmer.
                                                                 The Béchamel sauce is the soul of the recipe. Melt the butter.
While the sauce simmers, stuff meat and onion mixture into       Slowly mix in the flour, the milk, three eggs, and the cheeses. Grate
the potatoes and optional green pepper.                          almost ½ of a whole fresh nutmeg into the sauce. (Caution: Use
Place the stuffed potatoes into the simmering sour cream &       fresh nutmeg because ground nutmeg does not have the same fla-
tomato sauce.                                                    vor.) Add a dash of salt. Briefly bring to a simmer. You can sub-
                                                                 stitute Parmesan for the Asiago cheese, in a pinch.
Put the lid onto the Dutch Oven and bake for 45 to 55 minutes
until potatoes are done.                                         Construct the casserole: Layer about 1/3 of the noodles on the bot-
                                                                 tom of a 12‖ Dutch Oven. Next layer the ground meat mixture.
                                                                 Take a large can of whole tomatoes, slice the tomatoes, layer them
A family favorite of my sister-in-law, Larissa Yurashik. The     over the meat and pour in the remaining tomato juice. Add the re-
blend of tomato sauce and sour cream is a taste of Russia.       maining noodles, and pour the Béchamel sauce over everything.
                                                                 Cover the Dutch Oven and bake with both top and bottom heat for
                                                                 45 to 60 minutes until the dish is bubbling and the Béchamel sauce
                                                                 turns golden brown.
                               32                                                                37
Dawn's "Reuben" Casserole

10‖ Dutch Oven

1 can corned beef                   2 tomatoes, sliced
1 15-oz. can sauerkraut, drained    Swiss cheese, sliced
Small bottle Thousand Island dressing      Caraway seeds
I package or tin of Cornbread mix

Crumble corned beef across the bottom of the Dutch Oven.
Add a layer of sauerkraut and sprinkle with caraway seeds.
Follow this with a layer of tomato slices.
Cover tomatoes with the Thousand Island dressing.
Cover with a layer of Swiss cheese.
Follow the directions to make one package of cornbread mix.
Pour the cornbread mix over the Swiss cheese layer.
Bake until the cornbread mix is golden brown on top.


With the flavor and twang of a Reuben sandwich, this recipe
was a favorite of Dawn’s family, a school teacher I knew in
McGrath, Alaska. Dawn used bisquick dough instead of corn-
bread. Feel free to try both.




                                                              Eve Campbell is using the back of a spoon to hollow out potatoes.




                               36                                                          33
Potatoes are filled with the ground meat mixture.   Stuffed potatoes, and stuffed green peppers are ready to bake in
                                                    the sour cream tomato sauce.


                          34                                                     35

								
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