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POSTED BY: KitchenWitchCooks on Apr 26, 2008
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Happy Campers and RV Recipes
Select a cast iron Dutch oven with a good lid and handle. The lid should have a lip on the top so it can hold coals while cooking. This will allow you to actually bake in the oven. Size is up to you but a deep 12 inch oven holds plenty of food for a small group.
Seasoning a New Dutch Oven
When you get a new Dutch oven, it needs to be prepared or "seasoned" before you use it. First rinse the inside of the oven and lid with water. Heat the oven over a fire preferably with a low heat to remove all of the water and sterilize it. Now coat the inside of the bottom and the lid with a light coat of oil. Almost any oil will do such as corn oil, peanut oil, or canola oil. Heat it over low heat for a few hours. Wipe out excess oil, apply a new coat of oil and heat it again. If you do this indoors and have the time place it in an oven at about 250 degrees for four hours and repeat the process three times. When you are all done you should have a nice smooth black coating on all of the surfaces that will touch food. Maintain and protect that surface.
Fire and Heat
Successful Dutch oven cooking requires some knowledge of heat and flame. The cook must be able to judge the heat and adjust to the situation. Cooking is easiest if you use charcoal but wood coals work fine. Wood coals from mesquite and oak are much better at holding heat than some of the softer woods like elm. Ideal coals are all white with no flame. A high flame is generally too hot for most cooking. Try not to use a high flame fire except to rapidly heat a pot for cleaning or to get a pot of beans or rice going quickly.
Cooking in a Dutch Oven
Many foods like beans, chili, stews, soups, rice dishes, and noodles can be cooked easily with heat from the bottom of the pot. Just place the Dutch oven on coals to cook these.
Remember that a Dutch oven holds a lot of heat in the sides and lid. You can move it off of the coals before it is finished cooking and let it finish with just the heat of the pot.
The Dutch oven really shows off when you use it to bake. Almost anything that you bake at home can be cooked in a Dutch oven. You can make bread, cornbread, muffins, pizza, potatoes, sweet potatoes, onions, apples, chicken, pot roast, Cornish game hens, or fresh "roadkill".
To bake in a Dutch oven you put some coals under the oven and more coals on the top. This will allow the heat to be distributed above and below the oven and provide more even heat to whatever you are baking. Adjust the amount of heat by changing the amount of coals on the top and bottom. This is always tricky and experience and judgement are necessary. If you are uncertain about this, start with 4-6 coals under the oven and 12-15 on the top.
To estimate the heat of a Dutch oven place your hand about 6 inches over the coals on the lid and count, one thousand one, one thousand two, one thousand three,.... Remove your hand when it is uncomfortable. One is hot, two is moderate, three is low heat. Below that you are probably not cooking much just warming up.
It is usually necessary to coat the oven with oil before backing. However, some recipes especially bread call for a coating of flour instead. A flour coating will burn but the bread cooks fine and clean up is easier than you might expect.
You can also flip the lid of the Dutch oven over and set it on coals to use it as a frying pan. Cook bacon, sausage, eggs, and pancakes on the lid like you would a frying pan.
Another way to use a Dutch oven is as a deep fryer. You fill the oven half full of oil preferably peanut oil. Heat it very hot to deep fry grass carp, chicken, donuts, french fries, onion rings, hush puppies, or whatever. Drop a kitchen match in the oil and if it lights on the oil then it is hot enough to deep fry. Be careful this is really hot and dangerous!
Cleaning Up
Cleaning a Dutch oven works best over a hot campfire. Put about an inch of water in the pot, heat it until it boils, scrap out the pot, and rinse. Repeat these steps about three times to get it really clean. Use anything abrasive to scrap the pot - a scrub brush, oak leaves, a handful of sand, or salt all work fine. Be careful not to burn yourself.
Tips and Tricks
•Never use yaupon as cooking wood because it can make you sick. The scientific name is Ilex vomitoria for a reason.
•Never put soap in a Dutch oven. You will taste it for several meals afterwards. Use heat to help clean, dry, and sterilize the Dutch oven.
•Never store a Dutch oven wet; it will rust overnight.
•You will want a small shovel preferably with a long handle to move coals.
•A lid lifter or a long handled pliers are better than using a stick.
•Always wear a bandana, also called neckerchief, to use as a hot pad, scraper, dishcloth, coffee strainer, sling for a broken arm, snot rag, or dozens of other purposes.
•Stir a Dutch oven simply by spinning it back and forth in your hand with the lid still on.
•You can always re-season a Dutch oven like you would a new one.
•You can stack Dutch ovens on top of one another to save heat and coals.
•Cover the Dutch oven with aluminum foil to hold the heat in when you are short of coals or are in a hurry.
•Line the inside of the Dutch oven with foil to avoid most of the cleanup.
•Think ahead about preparation. You may want to brown meat or cook the whole meal at home and freeze it. Just heat it up at the camp site.
•Prepare dry mixtures in zip-lock bags ahead of time. Write mixing directions on the bag and use the bag as a disposable mixing bowl.
•Fajita spice and cinnamon are magic spices. They can be used in almost anything.
•You can cook corn bread, biscuits, and dumplings on top of soups, chili, stew, and such.
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POSTED BY: KitchenWitchCooks on Apr 26, 2008
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Peach Cobbler
2 cans (30 oz.) of sliced peaches
1 box of cake mix - yellow or white
½ cup of sugar
1 dash of cinnamon
1 egg (optional)
1 stick of margarine (optional)
1 cup water (as needed)
Put the fruit in the bottom of a warm Dutch oven. Dump the cake mix, sugar, cinnamon, and juice from the peaches in a plastic bag or pot and mix. Add water to mixture to make it a bit runny rather than sticky. Pour it over the fruit. Drop pats of margarine onto the top of the mixture. Bake on moderate heat with plenty of coals on top for about 40 minutes. Adjust cooking and water as necessary.
This can be modified dramatically and still come out edible. Almost any fruit or fruit mixtures works well except pears. Fresh fruit like 5 apples or 1 quart of Brazos berries or black berries works great. The addition of a banana or maraschino cherries is an interesting change. You can use chocolate chips, cherry pie filling and chocolate cake mix. If you want you can just dump it all in the Dutch oven and stir a couple of times. I once made a cobbler with 2 apples, an orange, a banana, pancake syrup, and pancake mix. We ate it.
Note that when you make this at home it is called Dump Cake.
Beef Stew
2 lbs. beef cubed
½ onion diced
1 bag of carrots
5 large potatoes - peeled and cut
1 cup diced celery (optional)
1/4 tsp. ground cumin
½ tsp. dried cilantro leaf
½ tsp. black pepper
½ tsp. cardamon powder
1 dried hot cayenne (broken)
1 bay leaf
1/4 tsp. dried thyme
1 tsp. dried parsley flakes
½ tsp. chili powder
1/4 tsp garlic salt (optional)
3 Tbl. cooking oil (more if needed)
salt
Trim fat from beef and cube. Dump into bag with flour, salt, and some pepper. Shake bag to coat the beef with flour. Brown the beef in a hot Dutch oven. You should brown a few pieces at a time and remove them to do more. Try to brown each side. [Note that there is usually six sides on a cube.] This seals the flavor and juices in.
Put the meat back in the pot. Add the onions and saute them until limp. Add enough water to cover it. Add spices and carrots. Bring to a boil to give the carrots extra time to cook. Simmer 15 minutes. Peel potatoes and add. Bring to a boil then simmer until carrots and potatoes are soft.
Use a good lean steak if possible. Beef stew meat is fatty and tough. I like to cut the meat at home and sometimes even brown it to make a quicker meal. Bags of prepared small carrots are ideal rather than peeling. Adjust quantities of potatoes, carrots, meat, spice and salt to taste. Double the spices if you want. If you add green peppers or whole kernel corn the entire flavor changes ruining it in my opinion.
White Beans
1 lb. Great Northern Beans
½ onion diced
½ tsp. cardamon
½ tsp. cumin
½ tsp. cilantro (or fresh sprigs)
½ jalapeno or 1 dry cayenne (broken)
½ tsp. black pepper
1 bay leaf
½ bunch parsley chopped
1 cup celery chopped (esp. leaves)
1 Tbl. sugar
1 cup of chopped summer sausage or
a ham hock or red sausage
salt (to taste)
Sort beans discarding discolored ones, rocks and dirt. Rinse. Soak overnight in water changing water 3 times. A gallon milk jug works well for soaking and transport.
Saute onions until limp. Brown meat if desired. Drain beans. Put all ingredients in pot and add enough water to cover it about 3/4 inch. Bring to a boil. Simmer 2 hours or until the beans are soft. Add water as necessary. Use fresh spice if possible. This basic spice combination works for most other dry beans - pinto, black, red, and blackeyed peas.
Damper [Bread]
6 pannikins (cups) self rising flour
salt to taste
3 Tbl. margarine
1 pannikin milk or water
Additives:
grated cheese [Parmesan okay]
cheese and bacon bits
crushed garlic
sugar and dried fruit (+ spices)
Mix salt and flour and whatever additives. Rub in margarine. Add liquid while thoroughly flouring oven. Bake with hot coals for 30 to 40 minutes. Sounds hollow when knocked when done. Serve with margarine or butter.
Golden Southern Cornbread
1 cup yellow corn meal
1 cup flour
1 teaspoon salt
2 tablespoons sugar
3 teaspoons baking powder 1/4 cup oil or melted shortening
2 eggs
1 cup of milk or water
Dump dry ingredients in a gallon zip-lock bag and mix. At the camp site add wet ingredients and mix in the bag. Do not mix too much or the cornbread will be tough. Grease oven. Bake at 400 degrees for about 25 minutes.
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POSTED BY: KitchenWitchCooks on Apr 26, 2008
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Camping Tips
* Plan all your meals before you leave, making a list of every
ingredient you'll need. This way you won't forget anything, and
you'll be sure to bring the right amount of food.
* Camping trips usually involve lots of physical activity, so
everyone will be extra-hungry: bring plenty of snacks!
* Put your food in the car or in a lidded box at night or whenever
you leave the campsite in order to keep the forest animals out of
your food supply.
* Bring plenty of garbage bags so you can pack out every last piece
of trash you brought in with you
* Bring some firewood: you can't always count on being able to find
enough around your campsite, especially if it's heavily visited.
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POSTED BY: KitchenWitchCooks on Apr 26, 2008
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Cowboy Stew
2 packages of hotdogs
2 cans pork n beans
1 bottle BBQ sauce
1 c. brown sugar
Mix hot dogs, beans, BBQ sauce, and about 1 cup brown sugar in pan; mix and let come to boil. Now either let cook in oven or over grill until the beans are nice and warm and flavors mix; about 15 minutes.
Campfire corn Chowder
* (4 to 6 generous servings)
* 1/2 cup dried corn
* 1-1/2 cups water
* 4 strips bacon
* 1 medium onion, chopped
* 2 cups water
* 1 medium potato, diced
* 2-1/2 cups water
* 2 cups nonfat dry milk
* 1 tablespoon flour
* 1-1/2 teaspoons salt
* 1/8 teaspoon pepper
Rehydrate corn in 1-1/2 cups of water. Allow to stand for at least 30 minutes.
Brown bacon in soup pot until crisp. Remove and drain. Brown onion in bacon fat until tender. Add onion to bacon.
Discard all fat except for 2 tablespoons.
Place undrained rehydrated corn into soup pot. Add two more cups of water. Boil for 45 minutes. If necessary, add more water to maintain volume.
Add diced potato and cook until tender.
Combine premeasured milk, flour, salt and pepper mixture with 2-1/2 cups water and mix well.
Add milk mixture to the pot and bring to a simmer, stirring occasionally.
Add onions and crumbled bacon. Stir well. Serve with crackers or homemade bread.
Backpackers: Save trouble by mixing dry milk, flour, salt and pepper before leaving home.
Camper's Pizza
12 ounces ground beef, 80% lean
1 medium onion, chopped
1/2 teaspoon salt
8 ounces refrigerated crescent rolls
8 ounces pizza sauce
4 ounces mushroom stems and pieces, drained and chopped
2 1/4 ounces ripe olives, pitted and sliced
1/3 cup green bell pepper, coarsely chopped
4 ounces shredded Mozzarella cheese
1 teaspoon dried oregano leaves, crushed
Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet "greased". Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1-inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of grid over medium coals (see notes). Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.
Camp Hash 1
4 c Shredded Dried Hash Brown
Potatoes
2 pk Onion Soup Mix
1 1/2 lb Ground Meat Or Sausage
Assorted Seasonings To
Taste
1 lg Pot With A Lid
1 lg Spoon
6 c Water
Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stiring to mix.
Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix. Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up with thewater.
Move the pot back on the heat and stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.
Seasonings may be added with the potatoes to the cooks taste. Hot
peppers, chili powder, basil, italian seasonings are good. The meat
may be hamburger, sausage, italian sausage, etc. Different meats do
provide a different flavor. This hashcan be either a evening or breakfast meal.
Note: A package of Golden Grill Hash Brown dried potatoes
provides for three recipes of Camp Hash.
Camp Biscuits
Take along a skillet when you go camping. The golden brown camp biscuits will cause a sensation.
2 cups sifted flour
3-3/4 tsp baking powder
1 tsp salt
6 tbsp cold shortening
3/4 cup milk
Sift flour, baking powder and salt together.
Cut in shortening, stir in milk quickly and knead lightly for a few seconds, using as little flour as possible on board.
Roll to 1/4-inch thickness and cut with floured 2-1/2 inch cutter.
Cook in lightly greased hot skillet over very low heat until biscuits are brown on underside and raised to heigh of 1 inch. Turn and brown on other side.
Makes 18.
*Tip - Measure and sift your dry ingredients at home and store in plastic ziploc bag.
Variations:
Cheese: add 1/2 cup grated cheese to dry ingredients. Continue as above.
Lemon: add 2 to 3 tbsp of lemon juice to milk
Chuckwagon Stew
2 1/2 lbs. beef cubes (5 c.)
2 T. flour
1 T. paprika
1 t. chili powder
2 t. salt
3 T. lard
2 sliced onions
1 clove garlic, minced
1 can (28 oz.) tomatoes
3 T. chili powder
1 T. cinnamon
1 t. ground cloves
1/2 t. dried crushed red peppers
2 c. chopped potatoes
2 c. chopped carrots
Coat beef in a mixture of flour, paprika,1 t. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Serves 6.
Camp Taters
Peel and slice as many potates into a old cake pan as you figure your family will eat. Layer it with onions, mushrooms and sliced carrots. Drop dabs of butter on each layer. Pour Zesty Italian Salad Dressing ( yes salad dressing) over the top of the mixture. Approximately 1 cup. Bake in the oven for 2 hours or they can be done on the BBQ as well. If you have extra they are great fried the next day with bacon and eggs. You can add green peppers (or any color) if you like.
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POSTED BY: KitchenWitchCooks on Apr 26, 2008
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Chuckwagon Beans
2 qts. canned kidney beans
1 lb. hot dogs sliced about 1/4" thick
1 large Bermuda onion, diced
1 large green pepper, diced
2 T. butter or margarine
1 c. hickory flavored BBQ sauce
Melt butter in large kettle (preferably cast iron). Saute onions and peppers about just until tender, about 5 minutes. Add hot dog pieces and saute until slightly browned. Add BBQ sauce and stir until hot dogs are well coated and sauce starts to thicken. Add the beans and simmer or medium heat until hot, stirring often.
Chuckewagon Chowder
1 lb. ground beef browned and drained 1 can pinto beans 1 can whole kernal corn 1 can whole tomatoes 1/4 cup chopped onions 1/4 cup chopped green peppers 1/4 cup chopped celery 1/4 tsp. celery salt 1/4 tsp. onion salt 1/4 tsp. garlic salt 1/4 tsp. chili powder
Mix all ingredients in large crockpot or dutch oven. cook on low heat at least 2 hr., several hrs are better.
COOKING IN A DUTCH OVEN
You can cook anything in a Dutch Oven that you can cook at home in the oven or on the stove top! You really don't need special recipes for the Dutch Oven. All that you need to do is learn some basic procedures and how to control the heat. If done properly, you can place the food in the oven and enjoy yourself while your dinner cooks.
CONTROLLING HEAT
Use charcoal if you are just starting to cook in the Dutch Oven. If you are the cook, DON'T FORGET TO BUY CHARCOAL. For a hot Dutch Oven, place the number of hot coals underneath equal to the diameter of the oven. Place double that number on top. For a 12 inch oven, 12 underneath and 24 on top. This will give you a hot oven of about 400 degrees. To reduce your oven temperature, reduce the number of coals 1 bottom and 2 top for every 25 degrees. If it is very cold and/or windy you will need to add a few extra coals. Always preheat your oven before you add the food. Your coals should last about an hour. If your cooking time is more than an hour, or if the coals are burning fast because of the wind, you must have extra hot coals ready to keep the oven temperature consistent.
SPECIAL TECHNIQUES
BAKING - If you are using a baking pan, use an oven rack or some small metal items (washers) under the pan to allow a hot air space between the oven and the pan.
TOP BROWNING - If you need to brown something, concentrate the top coals in the center of the lid.
STACKING - If you are cooking in more than one oven, you can stack them. If you stack two 12 inch ovens, place 12 coals under the bottom oven, 12 coals on top of the bottom oven, and 24 coals on top of the top oven. You can stack several ovens. Remember that only the top oven gets the double coal amount on top. This technique saves coals. Place the items that you do not need to open during cooking on the bottom.
FRYING - You can turn the lid upside down and use it as a griddle for eggs, toasted cheese sandwiches, French toast, etc. Suspend the lid over the coals using rocks, logs, or a lid rack.
AN EASY RECIPE FOR BEGINNERS
Line a 12 inch Dutch Oven with foil. Preheat the oven with 10 coals on the bottom and 20 - 24 coals on the top. Pour in two 1lb. cans of peaches. Bring to a boil. Sprinkle one box of yellow cake mix over the peaches (ignore the instructions on the box!). Sprinkle 1/2 cup of sugar and one tablespoon of cinnamon on top. Press the mixture gently with a spoon to slightly moisten the ingredients. Cover and bake for 20 - 30 minutes. You can double this recipe in a 12 inch oven. REMEMBER - IF YOU CAN COOK IT ON TOP OF A STOVE OR IN AN OVEN, YOU CAN COOK IT IN A DUTCH OVEN!
Helpful Dutch oven hints!
by Jeff Currier
Question #1:
How do you control the heat in a Dutch oven?
There are several ways to test the temperature of your Dutch oven. I will go over some of these ways, but the one main way to test the temperature is to lift the lid. If the food is not cooking enough add some heat. If it's cooking too fast take off some heat. Remember, it's much easier to raise the temperature of cast iron than to lower it.
Here is one way to test the temperature of a heated oven:
Place a teaspoonful of flour in a small pie pan and put the pan inside a hot dutch oven.
Place the lid on the oven and leave it for 5 minutes.
If the flour has not turned brown the oven is less than 300 degrees.
If the flour is light brown, the oven is about 350 degrees.
If the flour is dark brown, the oven is about 450 degrees.
Note: If the flour is dark brown after 3 minutes, reduce the heat, the oven is too hot to cook with.
There is another good way to test the temperature. It could be called the 2-3 briquette rule. Using this rule, you take the size of the oven and place that amount of briquettes on the lid and place that amount under the oven.
Then take 2-3 briquettes from the bottom and move them to the top. This technique will maintain a temperature of 325 to 350 degrees. Refer to the table below for common oven sizes. For every 2 briquettes added or subtracted to/from this the net change is about 25 degrees. These temperature changes are for the Rocky Mountain area, where the cooking altitude is about 4000-6000 ft. If you live in lower or higher area, check these settings with an oven thermometer to make sure they are OK. I mention this because temperatures inside a Dutch oven are effected by altitude.
There are a couple of other things to remember about temperature control. The first is that you should rotate your oven a third of a turn every ten minutes. And then rotate the lid a third of a turn the other direction. Next if you are baking bread, rolls, or cake remove the bottom heat after two thirds of the cooking time. It will finish cooking from the top heat. This will keep it from burning on the bottom.
Use this chart as a starting point and adjust from there!
Oven Briquettes Briquettes
size on top on bottom
8" 8 - 10 6 - 8
10" 10 - 12 8 - 10
12" 12 - 14 10 - 12
14" 14 - 16 12 - 14
16" 16 - 18 14 - 16
Dutch Oven Enchilada Pie
* 2 lbs ground beef
* 1 onion chopped
* 1 tsp salt
* 1 can (10 oz) condensed tomato soup
* 2 cans (10 oz) mild enchilada sauce
* 1 cup water
* 9 flour tortillas (8 inch)
* 2 cups grated cheddar or mozzarella cheese
* Green onions, chopped
* Sour cream
Brown in Dutch oven ground beef, salt, onion. Drain off drippings. Add tomato soup, enchilada sauce and water. Simmer mixture 5 minutes. Spoon off into a medium bowl. Layer meat mixture, 3 tortillas and cheese. Repeat three times ending with cheese. Sprinkle with chopped green onions. Cook until cheese melts and tortillas soften about 7 to 10 minutes. Serve with sour cream.
Barbeque Pork over Rice
* 2 lbs cubed boneless pork
* 2 diced onions
* 1 diced green pepper
* Salt and Pepper
* 1 bottle of your favorite BBQ Sauce
Brown the pork with bottom heat in a 12-inch Dutch oven. Add the onions and pepper and simmer for at least 30 minutes with heat mostly on the bottom. Add the BBQ sauce 15 minutes before serving over cooked rice. This one is a family favorite. There are never any leftovers! Serve with hot sourdough bread and vegetables.
Best Meatloaf
* 3 lbs lean ground beef
* 1 lb pork sausage
* 1 onion, diced finely
* 1 egg
* 1/4 cup oatmeal or flour
* 1 tsp salt
* 1/2 tsp black pepper
Combine ingredients to make a smooth consistency and place in a cold 10-inch Dutch oven. Cook with top and bottom heat for 1 to 1-1/2 hours, until done.
Variation: Add quartered potatoes and other small vegetables for a complete one-pot meal.
Variation: Top with sourdough biscuits or bread dough for the last 20 minutes of cooking time.
Old Fashioned Sourdough Cinnamon Rolls
Dough:
* 1 cup starter
* 1-1/8 cups warm water
* 1/4 cup oil
* 1/4 cup sugar
* 2 tsp salt
* 1 tsp lemon juice
* 1 T yeast
* 4 cups flour
Filling:
* 2 T ground Cinnamon mixed with 1 cup sugar
* 1/2 cube melted butter or margarine
* Topping:
* 1/8 cup milk
* 1 T soft butter or margarine
* 2 cups powdered sugar
* 1 tsp vanilla
Mix ingredients for dough together and make a soft and slightly sticky dough, kneading for about 5 minutes. Let rest while you melt the butter and mix the cinnamon and sugar for the filling. Punch down dough and roll out to a rectangle about 30 inches by 12 inches. Spread the melted butter across the surface of the dough, distributing with a tablespoon over the surface evenly. Sprinkle the cinnamon and sugar mixture over the buttered surface. Roll up from the long side. Cut into 1-1/2 inch pieces. Place into a warm, well oiled 14-inch Dutch oven and let rise 30 minutes, or until about double in bulk. Bake with approximately 2/3 of the heat on top and 1/3 on the bottom for 20-25 minutes. Mix the topping while baking and drizzle the topping over the cinnamon rolls while still very hot. You will love these!
Dutch Oven Potatoes Au Gratin
* Diced potatoes, enough to fill your Dutch oven
* 1 lb diced onions for every 5 lbs potatoes
* Large can condensed cream soup
* Sour Cream
* Salt and Pepper
Cut up the un-peeled potatoes into finger-sized pieces. Load them into the Dutch oven alternately in layers with the onions and add salt and pepper to your liking on each layer. Fill the oven nearly to the top as it will cook down somewhat. Cook with top and bottom heat for about 1 hour, checking and stirring every 15 minutes or so to assure the potatoes do not stick to the bottom.
When the potatoes are cooked, add the can of condensed cream soup and stir in. Add 16 to 24 ounces of sour cream for a little tartness. Continue to cook slowly for a few more minutes. Goes very well with any other Dutch oven entree.
Parmesan herb rolls
12 inch Dutch oven
Cooking time: 20 minutes
* 1-1/2 cups warm water
* 1/2 cup dried milk
* 1/3 cup sugar
* 1 Tablespoon yeast
Combine and set until bubbles
Add:
* 1 beaten egg
* 2-1/2 cups flour
* 3 Tablespoons dried onion
* 1 teaspoon dried dill weed
* 1 teaspoon dried roesmary
* 1 teaspoon dried thyme
* 3 Tablespoons parsley
Beat until well blended. Set until batter bubbles.
* 1/3 cup vegetable oil
* 1 teaspoon salt
Enough flour to make a soft dough. Knead for 5 minutes. Cover and allow to double in size. Form into 13 balls. Place in greased 12 inch Dutch oven. Allow to raise 10 minutes and bake using 8 coals under and 16 coals on lid. When lightly browned, brush rolls with 2 Tablespoons whipping cream and sprinkle with 1/4 cup parmesan (Reggiano) cheese. Bake until golden brown. Total baking time is about 20 minutes.
Yeast Bread 10" Dutch Oven
* 2 cups flour
* 1 package yeast
* 2 tsp. sugar
* ¼ cup oil or butter
* dash salt
* ¼ tsp. ginger
Yeast bread requires extra time for the rising and kneading of the dough. It may not always fit into a camping schedule, but if it does it can be very popular. Don’t hesitate to add or partially substitute rye or whole wheat flour to this recipe.
Mix flour 2-tsp. Sugar, ¼ tsp. ginger and salt, cut butter in with a fork. Activate yeast by putting it into ¼ cup mildly warm water (105 to 120 degrees), and adding 1 tsp. sugar. Add activated yeast to the flour mixture. Slowly add warm water while stirring until the flour mixture is just moist and it forms a kneadable dough. This may take practice, adding too much water requires a lot of flour to correct, it is easier to err on the side of too little water. I’ll often have a few tablespoons of flour that will not mix into the dough left over in the bottom of the mixing bowl.
Knead, about 5 minutes, until smooth and glassy. Cover and set dough near the fire to keep warm. Allow to rise for about thirty minutes. Knead again. Place the dough in a warm, oiled Dutch Oven. Allow to rise for another twenty minutes, then increase heat and bake for about 45 to 50 minutes.
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
* 1 tsp. oregano
* ½ tsp. nutmeg
* 2 Tbsp. minced garlic
* 1 tsp. oregano
* 1 tsp. basil
* 1 onion diced
* 2 Tbsp. chopped parsley
Mix spaghetti sauce, water, spices, mushrooms, parsley, and olives together. Layer ingredients in Dutch Oven starting with sauce, uncooked lasagna, Mozzarella, and cottage cheese. Repeat layering, ending with sauce. Sprinkle with Parmesan cheese. Bake slowly, about 45 minutes, modest heat.
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