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Version 2.3 -- July 1995
Original Compilation in 1990 © by Mike Audleman With additional editing in 1994 and 1995 by John W. Lyver, IV, ASM, Troop 1577, Herndon, VA For FREE Duplication Within the World Brotherhood of Scouting
Scoutmaster Rule #47: "No Boy Scout ever starved to death on a weekend campout." -- Roger Morris, Scouter
Table Of Contents
Paragraph 1. 2. 3. 3.A. 3.B. 3.C. 3.D. 4. 4.A 4.B. 5. 5.A. 5.B. 5.C. 5.D. 5.E. 5.F. 5.G. 5.H. 5.I. 5.J. 5.K. 5.L. 5.M. 5.N. 6. 6.A. 6.B 6.C. 6.D. 6.E. 6.F. 6.G. 7. Appendix 1 Title Introduction What Your Dutch Oven Can Do A Little About the Dutch Oven Other Things You Will Need Preparation of Your Oven Cleaning Your Oven A Few No-No's Tips on Cooking Techniques Measurements Recipes Beef Roast Main Dishes Beef Stew Dishes Beef Main Dishes Ground Beef Main Dishes Chili Dishes Chicken Main Dishes Pork Main Dishes Seafood Main Dishes Pasta and Pizza Veggies and Soups Breads Cakes, Cookies and Desserts Breakfast Dishes Other Recipes Food Reference Information Substitutions Dried Beans and Peas Yield Values Can Sizes Storage Times Mixes and Packages Foods Canned and Dried Foods Storage Times of Spices, Herbs, Condiments and Extracts Sample Meal Evaluation Sheet Some Additional Recipes Page 1 1 1 3 3 4 5 5 5 5 6 6 8 12 13 15 17 21 24 26 27 30 30 35 40 42 42 42 42 43 44 44 45 46 48
The Dutch Oven Cookbook
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The reason for this book is to provide reference material for an individual who is planning or cooking a meal for six to ten people. For larger groups, most of the recipes can be easily doubled or tripled and two or more Dutch ovens may be needed. Most of the information has been targeted toward the first time Dutch oven user, although, the more experienced cook may find a tidbit or two here and there. I hope this book will entice all of you potential Dutch oven cooks to "give 'er a try" and you will see why I call them "man's best friend". This book is intended to be reproduced by and for members of the World Brotherhood of Scouting. Any other use whether or not used for profit is a violation of international copyright laws. This book is intended as a growing document containing Dutch Oven tips, techniques and recipes. Please let me know which recipes are good, bad or need improvement. If you wish to contribute your favorite recipes for the next issue, please send your inputs to me at the following address and I will give you and your troop credit in the next issue: John W. Lyver, IV 1382 Rock Chapel Road Herndon, VA 22070-2059 Internet: [Unknown as of 1996]
What Your Dutch Oven Can Do
Cooking techniques such as roasting, baking simmering, stewing, frying, boiling, steaming, and many others are easily done on the campfire with only a single utensil, the Dutch oven. Think of the possibilities, delicious fresh baked bread that will rise up and lift the lid, cobblers made from berries picked fresh at the campsite, incredible deep-dish pizzas, stews, quiches that melt in your mouth, Cornish game hens roasted to perfection, and imagine a chocolate cake a foot in diameter. These and many, many more are very possible and sometimes easier than they are at home. With very few exceptions, I have been able to duplicate my home recipes on the campfire using the Dutch oven. All recipes use one of two Dutch oven techniques, cooking with your Dutch oven or cooking in it. The first is when the food is placed directly in the bottom of the Dutch oven. In the second method, food is placed in a second dish and this dish is then placed onto a trivet in the bottom of the Dutch oven. The reason for the trivet is to elevate the dish above the bottom of the oven to prevent burning.
A Little About the Dutch Oven
Before we get started, we should review some of the things you will need to know before purchasing your first Dutch oven. There are literally hundreds of option and size combinations available, so it would be impractical for me to tell you which oven is the one for you. Because each type of oven is designed for a different type of cooking situation. I will go over the various options and you will have to decide which ones you will look for. In shopping for an oven, you should look for one that is obviously well made. Look at the bail handle, it should be of heavy gauge wire and securely attached to molded tangs on the side of the oven. Ovens that have riveted tabs should be avoided. Most oven handles will lay down against the side of the oven in both directions, but if you look hard enough, you will find some that allow the handle to stand up at a 45 degree angle on one side. This allows you easier access to it when positioning or removing the oven from the fire. Another area that bears close examination is the handle on the lid. It should be a loop attached to the lid on both ends and hollow in the center allowing it to be easily hooked. Stay away from the ones that have a molded solid tab on the lid for a handle. These are very difficult to grasp and manage with a load of coals. The loop style offers much better control. While examining the lid, check that it has a lip or ridge around the outer edge. The lip keeps the coals from sliding off of the lid. Don't get me wrong, the ridgeless ones can be used but it is difficult to keep coals on the lid and if you are not meticulous in cleaning the ash from the lid each and every time you open the oven, you will end up with ash and/or sand in your food. The lip virtually illuminates the problem and the lid can be lifted even fully loaded with ash and coals with little difficulty. The Dutch Oven Cookbook -- 1 -Audleman & Lyver
Another feature to look at is the legs. The most common variety is one with three legs, although flat-bottomed ones and four legged ones can also be had. For outdoor cooking, legs are a necessity, they maintain the height of the oven above ground allowing air for the coals underneath. The flat bottomed ones can be set up on rocks(which are scarce as hen's teeth here in Florida) or up on steel tent pegs. If you figure in Murphy's Law here, the flat bottom ovens are best left in the store or on the kitchen stove where they were intended. I highly recommend three legs over four simply for the stability factor. It is much more stable with three legs sitting on rough ground than with four. The last option to look at is a second handle attached to the lid or upper rim on the oven base. Some ovens are offered with a skillet type handle attached to the lid. This, in theory, is a good idea, but in reality they seem to be more in the way than of assistance. The handle does assist in using the lid upside down as a skillet or griddle but when using it as a lid, they get in the way of the bail handle and also misbalance the lid when lifting by the center hoop. They also tend to be in the way during storage and packing situations. Fixed handles on the oven base, with one exception, should be absolutely avoided. I believe the theory behind these handles was to make the oven easier to position in a deep fire pit. If you insist on considering the handle, take a couple of red bricks with you to the store and place them in the oven. Then give her a lift by the handle and you will see the uselessness in the handle. A loaded 12" oven can weigh 20 to 25 pounds, a real wrist breaker. The one exception is a small tab sometimes offered which is about 1 to 1-1/2" deep and 2-3" wide on the upper lip of the oven. This tab makes pouring liquids from the oven very easy and its small size has never caused storage or packing problems for me. When someone mentions "Dutch Oven" most people immediately think "Cast Iron", but Dutch ovens are supplied in aluminum also. An aluminum oven weighs only 6-1/2 to 7 pounds opposed to around 18 pounds for the cast iron oven. There are advantages and disadvantages to each. The most obvious aluminum advantage is weight, 11 pounds lighter. Additionally, because aluminum doesn't rust, care is restricted to simple washing with soap and water. Aluminum tends to heat faster requiring less preheating time but they don't retain the heat very long after the coals are removed. Also because aluminum reflects more heat than cast iron, more coals will be required to reach and maintain a set temperature. Also on windy days, you will see a greater variation in temperature than one of cast iron. Where weight is very critical, most of the disadvantages can be overcome. For canoeing, backpacking or trips where weight is a problem, aluminum ovens are the answer. Be careful with aluminum, it will melt! The melting point of aluminum is (cast alloy 43 is 1065 to 1170 degrees F Ref Perry's Handbook of Chemical Engineering 6th edition p 23-40 Table 23-6). Other alloys are higher melting point up to 1200 degrees F. The melting point of cast iron is 2100 degrees F to 2200 degrees F (same reference). It is possible to generate that kind of temperature if the oven is in direct contact with the coals below it or if there are too many coals below the oven. Personal Note on Aluminum: With charcoal on and under when a strong wind came up a blast furnace effect caused the bottom to sag and the lid was dripping molten aluminum into the cake! The top held its shape, but there are little metal balls stuck all over the inside of the lid. I always thought they were indestructible until then. Milt Forsberg, SM, Troop 7, Champaign, IL Aluminum is OK if properly used. Keep coals from contact with the bottom of the Dutch oven. Only use the number of coals needed to prepare the meal. Spread the coals below the oven out to evenly distribute the heat. Train the boys in the proper method of using an aluminum Dutch oven. Spread the coals below the oven out to evenly distribute the heat. Train the boys in the proper method of using an aluminum Dutch oven. --Ralph Romig, Scouter When weight is not a problem, the cast iron oven has the upper hand. Cast iron reacts more slowly to temperature changes so don't burn food as easily if the fire flares up and they retain heat for quite a while after the coals have been removed, keeping food warmer longer. Also, because they retain heat well, they fair better on windy days with smaller variations in temperature. Cast iron absorbs a great deal of heat, consequently, they require fewer coals to reach and maintain a set temperature. Weight is its obvious disadvantage, but there are others. Clean up is not as simple, but done regularly and correctly, it is not much of a chore. Rust is the other, bare cast iron will literally rust overnight if not protected. This protection naturally must be done each time it is used but is part of the cleanup procedure and fairly simple. After all, I 've got Tenderfoot Scouts that are 11 years old that do it like clockwork. The last thing you must consider is the size of the oven. They range from the tiny 4" to the giant 24" monsters. Personally, I have ovens ranging in size from 6" to 18". For small group or patrol situations, 10"-12" will serve rather adequately for almost all circumstances.
The Dutch Oven Cookbook
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Audleman & Lyver
As a review, you should look for a 10"-12" oven that is obviously well made and of good design. It should have three legs, loop type handle and a lip on the lid and a strong bail type handle for the bottom. You can choose other options but those are personal preferences and totally up the user. Weather to choose cast iron or aluminum should be based on the service conditions the oven is going to be MOST used in. Now that you have decided the type, style and options, where do you find one? Check your Boy Scout Troop Equipment Catalog or your local Boy Scout Equipment Center. Many good sporting goods or camping supply stores also will carry them. Also, restaurant supply houses may stock them or will have a catalog they can order them from. From my experiences, the restaurant houses typically cost a bit more but the ovens are commercial quality and they usually have a better selection to choose from. Another option is mail order. Companies such as REI, Campmor, etc may carry them but look out for the shipping charges on the cast iron ones. In your shopping around by mail, it is best to request their shipping charges and add that in when comparing to local prices. If you go into the store armed with information, you should have little problem in selecting an oven for your needs and it will be the start of some long lived happy memories. One word of fair warning, SHOP AROUND! I have seen the same 10" oven by the same manufacturer range in price from $25 up to their mighty proud $60, so be careful. Demand quality, a poorly made oven with lots of options is not worth the time to carry it to the car.
Other Things You Will Need
A good pair of leather gloves can save time and prove invaluable around a hot fire. A pair of Work Style gloves will do, but I recommend you look at a Fire and Safety Supply house or a store that supplies fireplace accessories and locate a pair of fire handling gloves. Although these typically cost more, they offer thicker leather and an inner insulating lining. They allow you to literally place your hand into hot coals, though I don't recommend doing so. Because of my experience on the Fire Department, the extra protection and quality far outweigh the few extra dollars they cost. You will have to weigh the quality against the higher price for yourself. Something else you will need is a shovel. The standard garden type will be sufficient. It will be used for stirring the coals and lifting them out of the fire pit to the oven. The style and length of the handle is up to you, the user. The longer ones are great but not practical on hikes and canoe trips. While the short "ARMY" folders are great for hiking and canoes, they suffer from short handles, getting you and your hands closer to the fire. Another item which will prove to be worth their weight in gold is a pair of hot pot pliers. The pair listed in the Boy Scout Troop/Patrol Equipment catalog are probably the best designed for the job. They are inexpensive, well built, and light weight. The pliers have a specially designed jaw that grips the oven lid very securely. The handle has a hook that is used to grab the bail handle when it is too hot to hold by hand or when it is hanging down in the coals.
Preparation of Your Oven
For aluminum, your pre-treatment is simply washing well with soap and water. Some aluminum ovens are shipped with a protective coating and a simple washing will remove it. Since aluminum doesn't rust, no further protection is required, however, I have found that if you treat the aluminum like the cast iron oven, food will not stick near as often as the untreated oven. This pre-treatment is at the user's option, so if you just want to wash it and be done with it, you can. Cast iron ovens, if properly cared for, will last many a generation. I know several individuals that have Dutch ovens belonging to great-great-grandmothers, dating back well into the 1800s. Personally, I have an oven that belonged to my grandmother and dates back before the turn of the century. Although this book is oriented toward Dutch ovens, the treatment and care instructions are applicable to any cast iron skillet, griddle etc.. The secret of cast iron's long life is really no secret at all. Constant and proper care beginning with the day it is purchased will keep the oven in service for many years. All quality ovens are shipped with a protective coating that must be removed. This will require a good scrubbing with steel wool and some elbow grease. Once removed, the oven needs to be rinsed well, towel dried and let air dry. While it is drying, this would be a good time to pre-heat your kitchen oven to 350. After it appears dry, place the Dutch oven on the center rack with The Dutch Oven Cookbook -- 3 -Audleman & Lyver
Heat over the fire just until it hot to the touch. The second purpose is to provide a non-stick coating on the inside of the oven. When properly maintained. apply a thin layer of salt free cooking oil. Discard water. By the way. A Personal Favorite Method of Cleaning: Add 1 to 2" of clean water and bring to a boil (uncovered) this will open the cast iron pores and allow the food to release. Next you will want to bake it in the oven at. It should have three layers of oil. This baking hardens the oil into a protective coating over the metal. Tallow or lard will do also but these animal fats tend to break down during the storage periods that typical Boy Scout Dutch ovens experience between campouts and are not recommended. When it is cool enough to be handled. Bake it for about an hour or so at 350. This effectively prevents the metal from rusting. allow it to air dry. This baked on coating will darken and eventually turn black with age. gently break loose the food and wipe away. The outside will need little attention other than a good wipe down unless you see signs of rust forming. Next. cleaning cast iron ovens is much easier than scrubbing pots and pans. Repeat the baking and cooling process. Allow the Dutch oven to warm slowly so it is just barely too hot to handle with bare hands. This pre-heating does two things. water and scrub as usual for your other pans. it drives any remaining moisture out of the metal and opens the pores of the metal. say 450 for 20 minutes or so. it is a good idea to keep a scrubber for cast iron and never use it with soap. For all of you who now protest. Again reapply a thin coating of oil when it can be handled again. A Personal Favorite Method of Sweetening: Another method for "sweetening" Dutch ovens is to get some heavy. Using a plastic mesh scrubber or coarse sponge and NO SOAP. Scrape again. oh. olive or plain vegetable oil will be fine. the cleaning is the same as for ordinary pots and pans. (trick) wad up a foot long piece of aluminum foil and use it to scrub the DO. and especially for new ones. After baking. inside and out and replace the oven onto the center shelf. place some warm clean water into the oven and heat until almost boiling. The pre-treatment coating's purpose is two fold. This darkening is a sign of a well kept oven and of it's use. Scouters 3. Soap is not recommended because its flavor will get into the pores of the metal and will taint the flavor of your next meal. The foil is soft enough that it actually self destructs as it removes the toughest particles. As a suggestion. the clean process is in two steps. dry with paper towels and oil interior with 1T vegetable oil. For cast iron ovens. Ozark. First. After cleaning and rinsing. it forms a barrier between moisture in the air and the surface of the metal. Now. using a clean rag or preferably a paper towel. completely cover the inside (and outside if you like) of your Dutch oven with the grease. More often than not. maintenance of the coating. Scoutmaster Troop 201. To remove stuck on food. this coating is as non-stick as most of the commercially applied coatings. Allow the oven to cool completely. Allow the oven to cool completely now. Jim Van Hecke/Jason Keen. allow the oven to cool slowly. The oven is now ready to use or store.it's lid ajar. If you can get your hands on it. After all traces have been removed. The Dutch Oven Cookbook -. it's necessary to do this two or three times. rinse with clean warm water. Greg Gough.C. this will not make the pan bake everything real spicy or anything. This pre-treatment procedure only needs to be done once. For a real deep seasoning. use some really spicy Pennsylvania Dutch sausage. Oils such as peanut. again with the lid ajar. two baked on and one applied when it was warm. Rinse the DO and add 1" water and boil. first and most important. it just gives it a light flavor. Make sure the oil covers every inch of the oven. if the water is very dirty repeat with fresh water and after boiling pour off 1/2 the water. Cleaning Your Oven For aluminum ovens. apply another thin coating of oil. Use soap. MO. I encourage you to try this because it has never harmed our seasoned DO's. Apply a thin coating of oil to the inside of the oven and the underside of the lid. food is removed and second. spicy bacon or sausage and cook it in them. same for lid. unless rust forms or the coating is damaged in storage or use.4 -- Audleman & Lyver .
THE LID: The lid can be placed on the fire or stove upside down and used as a skillet or griddle. Coals will be placed under the oven only.Cup (8 oz) qt . Coals should be placed under the oven and on the lid at a 1 to 1 ratio. If soap is used accidentally. This is because most lids are shaped like a very shallow bowl so things naturally stay in the center. FRYING. Never use soap on cast iron. Do not get in a hurry to heat cast iron.B. ruining it. Place the coals under and on the oven at a 4 to 1 ratio with more underneath than on the lid. Coals should be placed under the oven and on the lid at a 1 to 3 ratio. but will return to taint your next meal. the oven should be put through the pre-treatment procedure. BOILING ETC: All of the heat should come from the bottom. A Few No-No's Never. SIMMERING: Almost all heat will be from the bottom.5 -- Audleman & Lyver .Ounce tsp . They will crack on the spot! 4. 4. having more on the lid. Using the lid in this fashion. you can make virtually error free pancakes and eggs that don't run all over.A Techniques ROASTING: The heat source should come from the top and bottom equally.D. including removal of the present coating. NEVER allow cast iron to sit in water or allow water to stand in or on it.Package gl . Tips on Cooking Enough about the oven and on to what you can do with it! You can also figure that each charcoal briquette is worth about 25 degrees Fahrenheit.Quart pkg . The soap will get into the pores of the metal and won't come out very easy. even if the lid is not level.Table Spoon pt . 4. BAKING: Usually done with more heat from the top than from the bottom. Aluminum and many other metals can tolerate it better but cast iron will crack or warp.3. and I repeat.Tea Spoon lb . STEWING.Pound Tbs . you will end up with burnt food or a damaged oven or pan. though. 20 coals will give about 500 degrees.Pint c . Measurements Here are the abbreviations that will be used here: oz . Never put cold liquid into a very hot cast iron pan or oven. It will rust despite a good coating. Do not place an empty cast iron pan or oven over a hot fire.Gallon The Dutch Oven Cookbook -.
stalks celery. quartered 2 med.6 -- Audleman & Lyver . Place half of vegetables in bottom of oven. thyme. add water.A. clove. about 30 min. bay leaf and garlic in Dutch oven. Remove meat and vegetables carefully and place on serving platter. cut into 1" pieces 1 tsp salt 5 peppercorns 1 large clove. The Dutch Oven Cookbook -. 1-1/4 lb loaf and 1-1/2 lb 5. return meat to oven and add remaining vegetables and liquid. Remove meat. 5. Cut beef into 1/4" slices. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. turnips cut into quarters Place beef roast. salt. Beef Pot Roast 3-4 lb rump roast or pot roast 3 medium potatoes. Add remaining ingredients. halved 1 tsp salt 1/4 tsp pepper 1/2 c water or beef broth Brown roast in oven on all sides in small amount of oil. reduce heat and simmer covered for 2-1/2 hours.Here are a few measurement conversions you may need: 1 Tbs = 3 tsp 1 Stick Butter = 1/4 lb or 1/2 c or 8 Tbs 2 Tbs = 1 oz 1/4c = 4 Tbs 1 lb bread loaf = About 17 slices 1/3c = 5 1/3 Tbs 1 1/4 lb loaf = About 20 1/2c = 8 Tbs 1 1/2 lb loaf = About 23 1 c = 8 oz 1 qt = 4 c 1 gal = 4 qt 2 c = 1 pt Stick butter Bread loaf. pared and halved 3 medium carrots. onions. salt and pepper. garlic 4 med. Cover and simmer until beef and vegetables are tender. Heat to boiling. Strain broth and serve with beef and vegetables. Recipes Beef Roast Main Dishes French Style Roast Beef 3 lb Boneless chuck or rolled rump roast 6 whole cloves 1 bay leaf 4 c water 2 med. peppercorns. Remove beef and vegetables. cut into 2" pieces 2 medium onions. carrots cut into quarters 2 med.
Ft Walton Beach.7 -- Audleman & Lyver . 3/4" thick 2 pkg onion soup mix 1-1/2 tsp salt 2 cans (10 oz) tomatoes 1/4 tsp pepper Cut steak into serving pieces. catsup. Serve over rice. chopped fine 3 tbs butter 1/2 c catsup 1 tsp salt 1 tbs chopped parsley 1 large onion. season with salt and pepper and place into Dutch oven. diced 1/2 tsp pepper 1/4 lb butter 1 round steak 8 oz can tomato sauce flour 1 tbs Worcestershire sauce Cut meat into strips and coat with flour. salt and pepper. Sauté in melted butter for 5 min. 1/2 c water may be needed if mixture thickens too much. Place in Dutch oven. peeled. You can cook it faster but it is juicier cooked slow. Add celery. Cover and simmer 2 to 2-1/2 hours. flour. Wrap with 2 layers of heavy duty foil. Fl Swiss Steak 3 lb round steak 3 stalks celery. The Dutch Oven Cookbook -. cover and cook 225 to 250 for 6 to 7 hours. Cover and cook over slow fire for 2 to 3 hours or until meet is done and tender. parsley. Add remaining ingredients and stir well. Remove from foil and place on warm serving plate. Using the juice. By Ann Audleman. make a thin gravy. and onion. cook another 5 min or until onion turn clear. Steak & Mushrooms 1 lb mushrooms sliced 1/2 tsp salt 1 c onions. Sprinkle onion soup mix over top and pour tomatoes over all.Ann's Brisket 3-4 lb beef brisket Seasoned tenderizer 2-3 tbs flour Salt and pepper Coat brisket well with tenderizer. diced Brown steak in butter. Add onion and mushrooms. Simmer 1 to 1-1/2 hours. Pour gravy over brisket before serving. Onion Swiss Steak 3 lb round steak. Refrigerate overnight.
Fry steaks in very hot oven or skillet brushing once with marinade. Mix well and pour over steaks. Cook 3-5 min. crushed 1/2 tsp MSG To form marinade. brush with marinade and cover. reduce heat and simmer 2-1/2 to 3 hours or until tender. The Dutch Oven Cookbook -. stirring constantly. Add pineapple during last few minutes. Add salt and soup. Remove brisket and drain. Corned Beef with Dijon Glaze 3 lb corned beef brisket 4 c water 1/4 c vinegar 1/4 c Worcestershire Sauce 2 bay leaves 8 whole cloves 3 cloves garlic.Flank Steak Teriyaki 4-6 flank steaks 4-6 pineapple slices 1 tbs salad oil 1/2 c soy sauce 1/4 c sugar 2 tbs sherry (optional) 1 tsp ginger 1 clove garlic.B. Let marinate 1 to 1-1/2 hours. 5. Return to oven and spread with 1/2 c glaze. until bubbly. Beef Stew Dishes Beef Goulash 3 lb beef.8 -- Audleman & Lyver . crushed 1/2 c Dijon mustard 1/2 c orange marmalade 2 tbs horseradish 2 tbs Worcestershire Sauce Place brisket in Dutch oven. Serve over rice. combine all except steaks and pineapple. In a small saucepan. Serve with remaining glaze. cubed 1 tsp salt 2 tbs Cooking oil 1 can mushroom soup Brown the beef in cooking oil. Bake at 350 for 20 min. bring to a boil. horseradish. Cook over medium heat. Cover and simmer about 1 hour. marmalade. Add water and next 5 ingredients. combine Dijon mustard. Cover. and Worcestershire sauce.
Beef Burgundy 2 lb beef round roast 2 cans beef gravy (or pkgs of instant) 1 clove of Garlic 1/4 tsp oregano 3 medium onions. salt. Beef Stew 2 lb stew meat. cut into 1" pieces 3 medium potatoes. Cover and simmer. Blend flour and sour cream. Simmer 15 min. pepper and onions to pan. Remove onions and brown meat slowly in the drippings. The Dutch Oven Cookbook -. peeled. Gradually stir into meat mixture. cubed Coat beef cubes with a mixture of flour. Simmer 1 to 2 hours or until meat is tender and potatoes are done. about 1-1/2 hours. Serve over rice. Add beef gravy.Hungarian Goulash 2 lb beef tips. Heat to serving temperature. Brown in hot oil in bottom of oven. 1" cubes 1 large onion. salt and pepper. Sprinkle with tenderizer. Stir occasionally until meat is tender. mushrooms and seasonings. sliced 1/2 c burgundy wine 4 tbs butter 1/2 pt sour cream Cut beef into 1 inch cubes. While oven is still hot. add whole tomatoes. Sauté garlic and onions in butter slowly until onions are clear or slightly browned. minced 2 tsp salt 1/3 c water 1/2 tsp pepper 1 bay leaf 6 carrots.9 -- Audleman & Lyver . 2" cubes 2 tsp paprika 1 small onion 1-1/2 tsp salt 3 tbs Wesson oil 1/4 tsp pepper 1 can whole tomatoes 1 c sour cream 4 oz whole mushrooms 2 tbs flour Brown beef tips and onion in oil. pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and cover. sliced 3 tbs oil 1 can (1lb 12oz) tomatoes 1/2 c flour 1 clove garlic.
Cook until meat is browned. Add some Kitchen Bouquet to create browner gravy. Cut onion into quarters. cheaper than stew meat) 1 bottle Zesty Italian salad dressing 1 tbs. (make sure pot has a cover for more efficient heating) throw in carrots + potatoes . Put 1/4 inch of oil in Dutch oven and place on coals. Add bouillon cubes.) 1 package mushroom (or brown) gravy mix. Note: The onion can be omitted if the frozen vegetable package includes onion. Put 10 coals on top. garlic salt 1 tsp. Cook until vegetables are tender. add meat and onions.2 cans refrigerated jumbo biscuits 1 large Ziplock bag 2 . Jack Clow. Scoutmaster Troop 1948. Rockville. bay leaves. Cover and place pot on coals. seasoning salt 1/2 cup corn starch 1 . Also. When vegetables are tender. bring to boil and serve once carrots and potatoes are soft. Worcestershire sauce 1 tbs. butter or margarine 1 large onion 1 tsp.10 -Audleman & Lyver .. It's nice to include a specialty mixture of vegetables for color and variety. Add enough warm water to cover vegetables. McCormick. Add all vegetables.g. Scouter Stew and Biscuits 1 roast (1/4 .Easy Beef Stew 2 lb. Stew meat 3 large onions Potatoes Corn Carrots Peas Cauliflower 2 Beef bouillon cubes Mushrooms Seasonings Cornstarch Water Kitchen Bouquet Cut meat into pieces of eating size. bags frozen vegetables (chef's choice . per person. water Let the beef cook for 30 minutes after the water is a full boil. pepper.3 1 lb. beef stew seasoning can be used in place of the seasonings and corn starch) The Dutch Oven Cookbook -. pepper 1 tsp.many combinations are available at the supermarket. MD Great Beef Stew 1/4 lb chuck steak (cheap) for each person 5 pounds of potatoes 5 pounds of carrots Salt.. potatoes. Remove pot from fire and drain off excess oil.1/2 lb. add corn starch to thicken water mixture. and mushrooms. (a package of e.. Cut vegetables and potatoes into desired size for eating. Bruce Rosen. When oil is hot. Add seasoning to taste.
OK Genuine Australian Camel Stew NOTE: Recipe requires a quite large Dutch Oven. Recommended for entertaining V.11 -- Audleman & Lyver . stirring occasionally. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Jim McGregor. cut up the roast into bite-sized cubes.I. add the mixed vegetables and stir. then place coals on the lid.com. When everything is combined. Mr. thinly sliced 1-2 tbs flour The Dutch Oven Cookbook -. mix the corn starch with cold water in a separate cup until it is a thick white liquid. Put the bag back in the cooler until its time to cook. and add the salad dressing and Worcestershire sauce. McGregor's note: I haven't tried this recipe as I have been having trouble obtaining the camels but you may have better luck. Georgia Style 2 squirrels. add a little more water. It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it). If more are expected add 2 rabbits. To do this. 3 Medium sized Camels 1 ton salt 500 bushels Potatoes 1 ton pepper 200 bushels carrots 3000 sprigs parsley 2 small rabbits 1000 gallons of brown gravy. Place meat into pan and cover with 1000 gallons of brown gravy. Simmer slowly for 4 weeks. Bartlesville. Pull the oven off the fire and uncover. Dice the onion.P's in Camp. and added water. Cover the oven and place the oven on a pile of coals. cut into 6 pieces each 2 c bouillon Leafy tops of 2 stalks of celery 1/8 lb salt pork. SMALL Troop 1. Garnish with Parsley. Seal the bag and knead to mix the contents. cleaned. Jim Lewis.au Squirrel Stew. peeled 1 tsp salt 1 c fresh corn kernels 1/4 tsp pepper 1 tsp Worcestershire sauce 2 large onions. There will be extra liquid in the stew from the marinade. Then add the marinated meat and spices and brown the meat. Cover the Dutch Oven and allow to cook for about 1/2 hour. Cut camels into bite sized pieces. mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. Check periodically until the biscuits are light golden brown. put the cubes in the Ziplock bag.10 more minutes. Australian Scouter jimmcg@ozemail. Cover and allow to simmer on low heat for 5 . cube vegetables. Sauté' in the butter in the Dutch oven. 1/2" cubes 2 c fresh lima beans 2 tbs flour 2 large ripe tomatoes. stirring frequently. Should serve 3800 people. vegetables. After the meat has browned. Slowly stir this into the stew over heat until it starts to thicken. If there is not enough liquid to the mixture. which will have to be thickened.The morning of the dinner.
and you can use low alcohol beer if you like. Pinch off small pieces and form into balls. tomatoes. Remove beef to warm platter. cut into 6 wedges 6 medium carrots cut into quarters Pour enough cold water on corned beef in Dutch oven to just cover. Australian Scouter Sausage Balls 1 lb Sausage (Mild or hot) 1 Egg 6 oz Grated Cheddar Cheese 3 c Bisquik Mix all ingredients together. Cook 10-15 min at 350 in Dutch oven. Note there is no alcohol left after the cooking. When nearly brown.C. add onions and cook until soft. together with broth and celery tops. 5. quartered Boneless brisket or round 1 clove garlic.4 hours. add lima beans. 1 lb. then remove pieces from the pan. Makes 6 dozen. Serve hot topped with crisp pork cracklings. The Dutch Oven Cookbook -. Cover and bake until vegetables are tender-about 30 min. Remove celery tops. Chuck steak or similar (diced) 1 packet of French Onion Soup mix 1 tablespoon brown sugar Pinch of dry mustard 1 can beer (our cans are 375 ml or about 12 oz) Combine ingredients in the oven and cook slowly for 3 . Dredge squirrel in seasoned flour and sauté in hog fat until brown on all sides. Corned Beef & Cabbage 2 lb well trimmed corned beef 1 small onion. crushed 1 small head green cabbage. Skim off excess fat and thicken gravy with flour and 1/2 c cold water. Cover and bake at 350 for 1 hour. reduce head.Fry salt pork until very crisp. Cover and simmer until beef is tender. Mixes best with your hands. corn and Worcestershire sauce. Skim fat from broth.12 -- Audleman & Lyver . Heat to boiling. about 2 hours. Beef Main Dishes Australian Beef 'N' Beer **Editor's Note: Please observe local and Scouting regulations before using the Australian Beef `N' Beer recipe. Place meat in Dutch oven. Bruce Ward. keep warm. heat to boiling. Add cabbage and carats. Add onion and garlic. Reduce heat and simmer uncovered 15 min.
pepper and eggs. Heat to boiling. about 10 min. onion. mushrooms and salt. pepper. Cook until meat is brown. salt.Round Steak Hawaiian 1/4 c cooking oil 1 can sliced water chestnuts. Heat oil over medium-high heat. Salisbury Steaks 2 lb ground beef 2/3 c bread crumbs 1 tsp salt 1/2 tsp pepper 2 eggs 2 large onions. Cover and simmer until beef is done. Cook patties over medium heat.13 -- Audleman & Lyver . crumbs. Add steak. stirring occasionally. 5. Mix soup with 1 c of water and pour over meat placed in Dutch oven. Add onions broth and mushrooms. green pepper. drained 1-1/2 lb round steak 1 jar homestyle beef gravy 1 bell pepper cut into strips Chow mein noodles 1 lb mushrooms. Bake at 350 for 1-1/2 hours. reduce heat. sliced 1/2 tsp salt Cut steak into 1/4" strips. shape into 8 oval patties. and milk. until brown. each about 3/4" thick.D. The Dutch Oven Cookbook -. Pack into loaf pans. Drain and add water chestnuts and gravy. salt. Serve over rice and sprinkle with chow mein noodles. Cover and simmer 1-1/2 to 2 hours. stirring constantly. Cut into slices and brown in margarine. drain. turning occasionally. drained Broth 1/4 c cold water 4 tbs cornstarch Mix ground beef. Let stand in refrigerator overnight or as least 6 hours. sliced 2 cans(10 oz) condensed beef 2 cans (4 oz) mushrooms. about 10 min. bread crumbs. Ground Beef Main Dishes Poor Man's Steak 2 lb pkg Ground beef 1 1/3 c Milk 2 tsp Salt Margarine 1/4 tsp Pepper 2 cans Mushroom Soup 2 c Cracker Crumbs 1 c Water Mix together meat.
Add all shredded cheese on top of biscuits. Niceville. Once all is mixed. It's done when the biscuits are done.UWEC. Troop 546. Again. Make your Rollout Biscuits. Place in Dutch oven. Cut out in circles.EDU Mess 1-1/2 lb ground beef 1 can(16 oz) French style green beans 1 can tomato soup 1 small onion chopped 1 can mushrooms In Dutch oven or large pot. Add Ketchup and Mustard to taste.14 -- Audleman & Lyver . Bake for 30 minutes at 400 degrees. Beans & Biscuits 2 lb lean Hamburger or Turkey Hamburger 2 2 lb cans of Pork & Beans 1 jar Hickory Smoked BBQ sauce 1 jar Mesquite BBQ sauce 1 jar Regular BBQ sauce 1 cup shredded Cheese Ketchup Mustard Onions Your favorite Rollout Biscuit Mix Brown and drain the Hamburger. From TINGBLTN@CNSVAX. brown ground beef and onion until onion is clear. Stir the Beans & Hamburger. covered. Add both cans of Pork & Beans. Arrange biscuit halves on top of simmering beans. Drain and add other ingredients. Fix well.Meat Loaf 3 lb ground beef 1/2 c bell pepper 1-1/2 c quick oats 2 pkg onion soup mix 2 eggs 1-1/2 tsp salt 1/2 tsp dry mustard 1/4 tsp marjoram Mix all ingredients and put in casserole pan. Serve plain or on top of noodles or spaghetti. Stand biscuit halves on end so that round halves are up. Basic Hamburger. mix well. Cover the complete top of the beans and hamburger mix with biscuit halves. FL The Dutch Oven Cookbook -. Let simmer on low heat for 15 minutes. Bake 1 hour. Lynne Waltz. Heat through and salt to taste. add a handful of chopped onions (the finer the better). Add as much or as little of the three BBQ sauces to the mix. Cut circles in half giving two half circles.
Place 2 tortilla shells in Dutch oven. mushrooms or tomatoes to meat. sugar. Texas Chili 2 lb lean chuck roast 1 large onion Bacon grease 6 cloves garlic. Add remaining ingredients except kidney beans and simmer 1 hour covered. Add onion and cook until it turns clear. Line Dutch oven with aluminum foil. chopped Brown meat. Variations: Add chopped onions. Cover and bake until cheese is melted.E. Add kidney beans and cook 1 additional hour uncovered. Combine taco sauce and tomato puree. Add jalapeno peppers and mix well. Niceville. cocoa. garlic and onions in bacon grease. Lynne Waltz. minced 6 jalapeno peppers. Worcestershire Sauce. cover and cook 1 hour The Dutch Oven Cookbook -. ground cumin. Sprinkle with cheese. Troop 546. FL 5. oregano 1/2 tbs Tabasco sauce 1 large onion chopped 1-1/2 tbs chili powder 2 cans kidney beans 3 c canned tomatoes Brown ground beef in oil. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top.Taco Pie 1-1/2 lb ground beef 1 medium jar Taco sauce 4 large corn tortillas 1 8 oz pkg shredded cheddar cheese 1 can (8 oz) tomato puree Brown ground beef. seeded & chopped 2 tsp salt 4 tbs chili powder 1 tbs cumin 1 tbs oregano 1 (20 oz) can tomatoes.15 -- Audleman & Lyver . drain. Add remaining ingredients. Place 1/2 of ground beef on top. pour 1/2 taco sauce over top. Chili Dishes Mike's Chili 2 lb ground beef 4 tbs water 1 tbs oil 2 tsp each of salt.
Troop 1772. Cook beans separate and add to chili. Add remaining ingredients. minced 1 can (6-ounce) tomato paste 1 quart tomato juice 3 tbs. Green Chili 2 lb lean pork 2 stalks of celery.Chili a La 1772 1/2 lb dried pinto beans 1 lb hot sausage 1 lb ground beef 2 medium onions. Add remaining ingredients. and Roger Dailey. Variations: Use black beans instead of kidney beans. cook until meat is browned. Worcestershire sauce 1/2 tsp ground cumin 1/2 tsp coriander 1 tsp salt 1 tsp pepper 3/4 tsp ground allspice 1/2 tsp ground cinnamon 5 bay leaves Dash of hot sauce Pinch of red pepper Combine ground meat. over low heat 1 1/2 hours. MD Homestyle Chili 1 lb ground beef 1 large yellow onion. remove from heat and let stand 1 hour. Drain off pan drippings. Add fresh ground ginger. chopped 1 green bell pepper. Brown ground beef with onion and garlic. minced 1 tbs cumin 2 tbs chili powder 1 tbs Worcestershire sauce 1 (20 oz) can tomatoes. and garlic in a large Dutch oven. SPL. chopped 1/2 c Ortega Green Chilies 6 cloves garlic. chopped 3 cloves garlic. about 2 1/2 quarts. mixing well. chopped 1/2" 2 medium tomatoes. chili powder 1 tbs. chopped 1 c red wine(dry) Salt & pepper to taste 1 lb uncooked kidney beans Cover beans with 2"-3" water. Potomac. Robert Thornton. Yield. stirring to crumble meat. stirring occasionally. paprika or cocoa. vinegar 1 tbs. Cook. Bring to boil. minced 3 tbs jalapeno pepper sauce The Dutch Oven Cookbook -. dry mustard 1 tbs. onion. Drain and set aside. uncovered. Cover and simmer about 1 hour. SMALL. Remove bay leaves.16 -Audleman & Lyver . chopped 2 cloves garlic.
Place potatoes and vegetables over chicken. Ft Walton Beach. Add approximately 1/4 inch of warm water. Remove potatoes from bag. Cover and simmer 45 min to 1 hour. Fl 5. Sprinkle cavity with salt. milk.F. Chili Rellano Casserole 2 large cans whole green chilies 1 lb cheddar cheese 1 lb Monterey Jack Cheese 1 can (13 oz) evaporated milk 3 tbs flour 4 eggs. Place potatoes in bag and shake. Cover and bake for 4 to 6 hours or until tender. Put about 1/2 inch of oil in Dutch oven and place on coals. remove cover and continue to simmer until thickened. Place 2 chicken parts at a time in bag and shake. Chicken Main Dishes Chicken in a Pot 3-4 lb whole frying chicken 1 tsp poultry seasoning 1/2 tsp salt 1/4 tsp basil 1/4 tsp pepper Wash chicken and pat dry. Add remaining ingredients and mix well. Easy Chicken Dinner 2 Chickens Flour Seasonings Potatoes Carrots Broccoli Cut vegetables and potatoes into small pieces for eating. Add 1-2 cups water. Top with rest of chilies. pepper. Cover with all of jack cheese. Remove chicken from bag when coated and repeat until all chicken is coated. The Dutch Oven Cookbook -. Pour over casserole. Cut chicken into 8 parts. Cover pot and place back on coals. Put in Dutch oven and sprinkle with basil. and poultry seasoning. Mix flour and seasonings in plastic bag. When oil is hot. Fold egg whites into yolk mixture. Put chicken back in pot. salt and pepper in large bowl. separated Salt & Pepper Place 1/2 of chilies in bottom of greased casserole dish. cover with all of cheddar cheese.Brown pork in a dab of oil. Skin chicken. Beat yolks with flour. Beat egg whites until stiff.17 -- Audleman & Lyver . Remove chicken from pot and drain excess oil from pot. Rosie Highers. add chicken and completely brown on all sides. Bake in 325 Dutch oven for 45 minutes or until knife inserted in center comes out clean. If it is too thin.
Coat chicken pieces in flour mixture. Rockville. and vinegar. Add rice and peas and cook at 375 for 1 hour. diced 1 pkg (10 oz) frozen peas. drained Combine flour. molasses. Top with pineapple. minced 1 c raw rice (long grain) Mix salt. and paprika together. cut up 2 bouillon cubes 1 c chopped onion 1 c diced ham 1 c green pepper. de-boned 6 tbs peanut oil 2 tbs lemon juice 2 tbs thyme Salt.Put 10 coals on top of oven. Brush with half of the sauce. Cover and bake at 350 for 30 minutes.18 -Audleman & Lyver . Water may be needed near end of cooking. brush with remaining sauce. Place chicken in Dutch oven. pepper. thawed 3/4 tsp chili powder 1 tsp salt 1 jar (3-1/2 oz) stuffed green olives. pepper 8 slices of boiled ham 8 slices of cheese 8 slices of tomato The Dutch Oven Cookbook -. the Rosen. arrange potatoes around chicken. Cover and cook at 300 for about 2 to 3 hours. reserving juice. mix well. salt and pepper. Brown in hot oil. Scoutmaster Troop 1948. mustard. Season chicken with this mixture. Combine juice. Festive Chicken Bake 1/4 c flour 2/3 c light molasses 1 tsp salt 1/4 tsp pepper 2-1/2-3 lb fryer chicken 1 tbs prepared mustard 2 tbs oil 1 tbs cider vinegar 1 can (8 oz) Sliced pineapple 1 can (16 oz) sweet potatoes. Drain pineapple. Put all ingredients except rice and peas in Dutch oven. drained 1/2 tsp white pepper 1 tsp paprika 2 cloves garlic. MD Arroz con Pollo 3-4 lb chicken. Cook for 1 hour or until chicken is tender. chopped 1 can (14 oz) tomatoes 1 jar (2 oz) pimento. cook 30 min more. Baked Chicken with Cheese 8 chicken breasts. Check periodically to ensure there is always a small amount of moisture in Bruce Dutch oven.
Bake 30 min. Open foil and place one slice ham. Add shredded cheddar cheese in soup mixture or sprinkle on top. OK The Dutch Oven Cookbook -. thyme and mix well.Cut foil into 12" squares. Stillwater. Will Rogers Council. Add chicken and mix well. Add seasoning pkg from stuffing mix and 3/4c stuffing crumbs. thinly sliced 1 tsp oregano 2 cloves garlic. Cover tightly and SIMMER (not too hot) until dumplings are done (usually takes 12-20 minutes). Chicken and Dumplings 1 envelope chicken noodle soup mix (NOT single serving size) 1 6-1/2 oz can boned chicken Buttermilk biscuit mix Mix soup mix with about half the normal water. chopped 2 cans Cream of Chicken Soup 1 c Mayonnaise 1 box "Stove Top" stuffing. Bake open for 3 to 5 min. Variation: Substitute 1 can Golden Mushroom soup for Cream of Chicken soup. Chicken Cacciatore 3 lb frying chicken. place chicken in center. chicken flavor Combine soup and mayonnaise in a large bowl. add boned chicken and bring to a boil.19 -- Audleman & Lyver . boned. lemon juice. Seal foil well and place in 350 Dutch oven. Place in Dutch oven and top with remaining crumbs. Mix biscuit mix and drop by spoonfuls on the chicken mix. cheese and tomato over each breast. Combine oil. Cover and cook 1 to 2 hours. Jim Sleezer. Easy Chicken Casserole 1 Whole chicken cooked. cut up 1/4 tsp black pepper 3 tbs oil 1/4 tsp cayenne pepper 2 medium onions. I have made a double recipe and served six by adding a small can of mixed vegetables. Put browned chicken pieces on top of onions and add remaining ingredients. minced 1/2 tsp basil 1 can (1 lb) tomatoes 1/2 tsp celery salt 1 can (8 oz) tomato sauce 1 bay leaf 1/3 c minced green pepper 1/4 c Chianti wine 1 tsp salt Brown chicken pieces in hot oil in lid of oven. Serves two or three. Spoon over breasts. Bake at 350 for 30 min or until bubbly and crumbs are brown. Remove from foil and place on serving platter. Discard bay leaf and serve chicken and sauce over buttered spaghetti. Layer onions in oven. Roundtable Commissioner. Pawnee Bill District.
adding only enough water to make a soft but not sticky dough. cut into wedges 1 stalk of celery. Chicken Gumbo 2 lb chicken breasts. stirring often. Do not overcook. onion and saffron. thinly sliced 1/4 tsp pepper Dough: 2 c sifted flour 2 eggs 1/2 tsp salt 4-6 tbs water Place chicken in Dutch oven. Bring to a boil. Cover and cook about 30 min. sliced 1/4" slices 2 medium onions. Gradually work eggs into the flour. pepper. chopped 1 medium onion. cover and simmer about 1 hour or until the chicken is tender. a few at a time. Taste the broth and add more salt or pepper if needed. until vegetables are tender. simmer 25 min. place the flour into a mixing bowl. Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs. chopped 2 medium bell peppers. peeled. Cook until brown. Add chicken and simmer an additional 6 min. Remove the chicken from the broth to make dough. Slide the squares of dough into the broth. Knead five minutes. Divide the dough in half and roll out each as thinly as possible into a 15" square and cut each square into 2" squares with a sharp knife. chopped 4 tbs cooking oil 3 tbs flour 3 medium tomatoes. The Dutch Oven Cookbook -. Add cut-up tomatoes.Chicken Pot Pie 3 to 3-1/2 lb Chicken Chopped parsley 2-1/2 tsp salt 4 hard-boiled eggs.20 -- Audleman & Lyver . Add salt and pepper to taste. until vegetables are done. celery. Slowly stir in 1 quart of water. reduce heat. Make a well in the center of the flour and add the eggs and salt. and garlic. cut 4 stalks celery. Add water to almost cover chicken. chopped 1/2 c celery. pushing them down gently. Add onion. bell pepper. cut up 2 cloves garlic. Add potatoes and celery to the broth. chopped 1/2 tsp saffron 4 medium potatoes. Add the chicken pieces and bring to boil. Cover and simmer 20 min. minced Salt & pepper to taste Prepare a rue with cooking oil and flour. 1" cubes 2 lb fresh okra. Cover the dough with clean cloth and let rest 30 minutes. add salt. okra and celery.
Apricot Glazed Cornish Hens 6 Cornish Game Hens Wild rice and sausage dressing mix (1 to 1-1/2 lb) 1 jar (12 oz) Apricot preserves Salt 1/2 c water Rinse hens. If desired. melted 3 carrots. Serve with remaining preserves. 1/2" cubes The Dutch Oven Cookbook -. set aside. salt and pepper over duck and stir well. In small saucepan. combine preserves and water and bring to a boil. split in half for smaller servings. water.Duck with Sauerkraut 2 qt Sauerkraut 2 medium onion. Place into Dutch oven. quartered 3 tbs brown sugar Salt Pepper 1 c water 1 whole game duck Bake duck in 375 oven for 25 to 30 min. Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking. cut 1" lengths 3 small potatoes. peeled.G. Pour sauerkraut. Do not place on bottom. Sprinkle cavity with salt. Pork Chops & Garden Vegetables 6 (1" thick) pork chops 3 tbs butter. Good served with mashed potatoes. they will burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender. 5. onions. brown sugar. Done in 35 to 45 min. During last 1/2 hour of baking. cut 1/2" slices 1 tsp basil 6 (1/4 oz) instant onion soup mix 2 c water 1-1/2 c fresh green beans. baste hens frequently with preserves mixture. Lightly stuff each hen with about 1 c of dressing. stirring occasionally. Pour over chops and marinate overnight in refrigerator. Pork Main Dishes Barger Pork Chops 1 c Soy Sauce 1 tsp Garlic Salt 1/2 c Brown sugar 1 tsp Molasses 1/2 c Sherry Family pkg Pork Chops (8) 2 tsp Cinnamon Combine all except pork chops for a marinade.21 -- Audleman & Lyver . Remove strings before serving. Place hens on a rack in Dutch oven. Simmer for 1-1/2 hours. Tie legs together with string. remove giblets and pat dry.
Combine chicken. remove to a hot platter. Serves 14-16. 1/2" cubes 1 c hot chicken stock 1 c sliced mushrooms or liquid from mushrooms 1 c light sour cream Salt 1 large green pepper. Roast at 350 for 30 min per pound. chopped Ground pepper 3 tbs butter 1 large pimento cut in small squares Sauté mushrooms and green pepper in butter. 1/2" cubes 3 tbs flour 1/2 c cooked chicken. allspice and chili powder. Place over low heat and simmer for about 10 min. Ham & Chicken la 1-1/2 c baked ham. Pour over chops and bring to a boil. Baste frequently with well seasoned drippings in the pan. and add to the sauce. Place vegetables in bottom of oven and replace chops on top. The Dutch Oven Cookbook -. and spread evenly on pork. Add flour to the oven and blend well. Combine remaining ingredients. Cover and reduce heat. pepper. cream. mixing well. Serves 8 to 10. salt & pepper. Gradually stir in hot stock. ham. simmer 45 min or until chops are tender Texas Pork Roast 1 small leg of pork 2 tbs lemon juice 1 tsp salt Dash of Tabasco sauce Pepper to taste 1 c melted cinnamon-flavored 1/8 tsp allspice or plain apple jelly 1 tsp chili powder 1 tbs Worcestershire sauce 1-1/4 c chili sauce Place pork in oven and sprinkle with mixture of salt. drain. Combine dry soup mix and water.Brown chops on both sides in butter in bottom of oven. mushroom mixture and pimento. Heat thoroughly.22 -- Audleman & Lyver .
1/2 of green onion. Cook rice according to package and set aside. Add kidney beans and bean liquid. Stir in meat and remaining green onions. Simmer 5 min covered. cover and cook for 8 min longer. Reduce heat and simmer 5 min. then combine them and stir thoroughly into bean mixture. Cook until thoroughly heated. Sprinkle with bacon bits. chopped 4 cloves garlic. Blend together liquid and dry seasonings separately. stirring occasionally. The Dutch Oven Cookbook -. Add tomato sauce into which flour has been blended. Heat oil in Dutch oven. Red-Hots with Kidney Beans 1 lb frankfurters 1 tbs lemon juice 2 slices bacon. Cook until slightly thickened. until rue turns dark brown. Cook over medium heat 10 min stirring frequently. garlic and parsley. Add tomato sauce and seasonings. add oil and cook over medium-high heat stirring constantly. minced 1 tbs chopped parsley 1 (8 oz) can tomato sauce 1 tsp garlic salt 1/2 tsp pepper 1/2 tsp Hungarian paprika 1/2 tsp dried thyme 1/4 tsp red pepper 6 c uncooked rice Cook sausage and pork until browned. celery.23 -- Audleman & Lyver . Set aside. chopped 1/2 lb smoked sausage.Northshore Jambalaya 1/2 lb pork tenderloin. Cover and simmer 15 min. drain well. Sauté onions in bacon fat until light brown. Remove and reserve bits. Cut frankfurters into 1" pieces. 1/2" slices 1/4 c vegetable oil 1/4 c all-purpose flour 1 c chopped onion 1 c chopped celery 1 bunch green onions. Stir in onion. Add to beans. chopped 1 tbs Worcestershire sauce 1/4 c chopped onion 1 tbs brown sugar 1 (8 oz) can tomato sauce 1 tsp salt 1 can kidney beans 1/2 tsp chili powder 1/4 c catsup 1/8 tsp garlic salt Fry bacon bits in oven over low flame until crisp. stirring constantly. Add cooked rice and mix well.
leeks. chopped 1 tomato. stirring often. Remove shells and discard. lobster meat and oysters. 1/4" thick 1 c onions. chopped (including some of the 1 bay leaf green tops) 1/4 tsp thyme 1/2 c celery. coarselydrained c parsley. Seafood Main Dishes Lobster Chowder 1 large onion. chopped 1 tsp black pepper 1/2 c bell pepper 2 tsp salt 1 tsp minced garlic 2 lb catfish cut into 1" chunks 1 can (1 lb) and tomatoes. Bring to boil. tomato. add celery or bell pepper. until soft but not brown. Reduce heat and simmer.H. lemon juice. reduce heat and simmer 40 to 45 min. Simmer 5 to 10 min. Add onions. cover and simmer until shrimp turns pink and are done. whisk well. green pepper and garlic. Variation: use clams instead of oysters. hot sauce and Worcestershire sauce and simmer 5 min. scallions. Pour 1/2 of liquid back into oven. Add tomatoes. Add court bouillon stirring constantly. celery. Strain liquid to remove small bits of shell. Add parsley. Add rest of liquid while stirring constantly. peeled. Add oyster juice and lobster shells.24 -Audleman & Lyver . partially covered. and carrot in 1 tbs of butter until onion turns clear. Cook 5 min. Remove most of vegetables and set aside. and seasonings. Add catfish and The Dutch Oven Cookbook -. 30 min. broken up Sauté onion. chopped 3 tbs salt 1 tbs Louisiana Hot Sauce 2 tbs lemon juice 4 lb peeled shrimp 2 tbs Worcestershire Sauce Cook onion in butter until clear. Shrimp Etoufee (Pronounced A-TO-FAY) 3/4 lb butter 5 c diced onion (or equal volume to meat) 1 c parsley. Add shrimp. lemon. Make a rue using 4 tbs butter and 4 tbs flour. salt. chopped 1 tbs Worcestershire sauce 1 c scallions. Add vegetables. chopped 1/2 chopped If rue is not fresh. Bring to a boil stirring occasionally. Catfish Etoufee (Pronounced A-TO-FAY) 2 c court bouillon 4 c cooked rice 4 tbs brown rue 2 lemon slices. warm over low heat stirring frequently. peeled & chopped 3 green leeks. diced 2 c clam juice 4 tbs flour 5 tbs butter 1 c oysters 1 c shredded lobster 3 c lobster shells & tails. Cook until it turns light brown. seeded. slivered 2 medium carats.5.
Add onion. Simmer partially covered and without stirring. chopped 4 tbs cooking oil 3 tbs flour 3 medium tomatoes. chopped 1/2 c celery. chopped 3 c green onion.parsley. chopped 2 c parsley. Place onion. parsley. Bring to boil. chopped 12 c water Pour oil in oven and heat. and stir and simmer some more. Fish Court Boui 3 tbs olive oil 4 c diced onion 1 c celery.25 -- Audleman & Lyver . Pour just enough water to cover mixture. until vegetables are done. Scallop Gumbo 2 lb small scallops 2 lb fresh okra. cut up 2 cloves garlic. chopped 2 medium bell peppers. celery. Add cut-up tomatoes. stirring often. 10 min. Simmer for about 30 min. reduce heat and cover. Taste for seasoning. green onion and grated carrot in and sauté until onion starts to turn clear. peppers. chopped 1 c grated carrot 1 tbs minced garlic 2 tbs lemon juice 1 tbs soy sauce 2 tbs Worcestershire Sauce 1 tbs Louisiana Hot Sauce 2 c Chablis Wine 6 tbs salt 4 lb fish. Add garlic and lemon juice and stir and simmer some more. Serve immediately. Cover and cook about 30 min. Add remaining ingredients except water. chopped 3/4 c bell pepper. sliced 1/4" slices 2 medium onions. The Dutch Oven Cookbook -. and garlic. Add salt and pepper to taste. stir gently to moisten fish evenly. Add scallops and simmer an additional 6 min. Cook until brown. okra and celery. minced salt & pepper to taste Prepare a rue with cooking oil and flour. bell pepper. Slowly stir in 1 quart of water.
Spaghetti: Prepare spaghetti according to package instructions. Pizza Hot Dish 2 pkg Crescent rolls 8 oz Shredded Cheddar Cheese 1 jar Pizza Sauce 8 oz Shredded Mozzarella Cheese 1-1/2 lb Ground Beef Brown ground beef. at 350.26 -- Audleman & Lyver . Stir meatballs onto mixture.. break up tomatoes. crushed 1 tsp sugar 1 tsp oregano leaves 3/4 tsp salt 3/4 tsp basil leaves 1/2 tsp marjoram leaves 1 can(8 oz) tomato sauce 4 c hot cooked spaghetti 1 can(16 oz) whole tomatoes For Meatballs: 1 lb ground beef 1/2 c dry bread crumbs 1/4 c milk 3/4 tsp salt 1/2 tsp Worcestershire sauce 1/4 tsp pepper 1 small onion diced (1/4 c) 1 egg Meatballs: Mix all ingredients. shape into 1-1/2 inch meatballs. the cheeses and use second pkg of rolls to form a top crust. stirring occasionally. Heat to boiling. drain. Pasta and Pizza Spaghetti & Meatballs 1 large onion 1 clove garlic. Place in Dutch oven and bake at 400 until done and light brown.I. with grated Parmesan cheese. Bake 30 min.5.) 1 tsp salt 6 cups all purpose flour 1/4 cup olive oil Filling: Your choice The Dutch Oven Cookbook -. Mix all ingredients except meatballs. Cover and simmer. Calzone Dough: 2 cup warm water 1 Tbs. Serve over spaghetti and if desired. reduce heat. sugar 1 packet yeast (approx. 30 min. 30 min longer. Cover and simmer stirring occasionally. 1 Tbs. 20 to 25 min. Add browned beef. Line Dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough.
Pour the hot water all around the edges of the oven. The Dutch Oven Cookbook -. Place the lid on the oven and bake one hour or until done. Brown the ground beef. Add the spaghetti sauce to the beef and mix well. Carole Pludum. and onion in Dutch oven. oregano 3/4 c hot water Preheat the Dutch oven. Bake until toothpick comes out clean. salt and pepper until smooth. Pour into oven. 2 cups flour. Scouter Dutch Oven Lasagna 1-1/2 lb. Beat eggs. flatten into pizza thin rounds on floured board. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. add the cottage or ricotta cheese. Add salt. put 1/4 cup pizza filling of your choice on each round. Let it rest. mozzarella cheese (reserve a few ounces for later). eggs. Fred Maslan. Divide into eighths. Bisquick.27 -- Audleman & Lyver . Top with remaining cheese and melt. Break up five noodles and place over the top of the preceding mixtures. Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Break up the remaining noodles and place over the cheese mixture. When done remove the beef to a large mixing bowl. Parmesan cheese. Check frequently. Scouter 5. Veggies and Soups Mike's Broccoli Pie 2 10 oz pkg Chopped Broccoli 3 c Shredded Cheddar Cheese 2/3 c Chopped onion 1 1/3 c milk 3 eggs 3/4 c Bisquick 3/4 tsp Salt 1/4 tsp white pepper Mix broccoli. fold over and seal. yeast and sugar and let bubble. Spread 1/2 of the remaining meat mixture over the noodles. milk. Spread the remaining cheese mixture over the meat mixture. 25-30 min at 400. Bake in the middle of a very hot Dutch oven with coals piled on the lid for approximately 15 minutes. 2 c of cheese. 1-2 min longer. Spread the remaining meat mixture over the noodles. lean ground beef 23 oz spaghetti sauce 9 oz shredded mozzarella cheese 3 eggs 2-1/4 c cottage or ricotta cheese 1/4 cup grated Parmesan cheese 13 lasagna noodles 1-1/2 tsp. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. This is also good with chili beans and with curries. olive oil and mix. Spread 1/2 of the cheese mixture over the meat mixture. and mix well. and oregano.Mix water. Cooking time can be reduced by pre-cooking and draining the lasagna noodles. In another bowl. Spread about 1/3 of the meat mixture over the noodles.J.
Stir in eggs and Parmesan until well blended. stirring until thickened. Add pepper and seasoned salt. Mix all ingredients together and place in pan. Ft Walton Beach. The Dutch Oven Cookbook -. Put pan in 350 Dutch oven for 30 min or until cheese is melted and bubbly. Fl Asparagus Tart 1 precooked pie shell 1 c Shredded Cheddar cheese 1 lb asparagus.28 -- Audleman & Lyver . Bake in 375 oven 35 to 40 min or until knife inserted in center comes out clean. Pour over ham and potatoes in Dutch oven. minced 2 tbs Fine bread crumbs 3 tbs Flour Melt margarine and sauté' onion. Top with asparagus and pepper strips. In medium bowl combine cornstarch. Diced Seasoned Salt and Pepper 4 tbs Margarine 1/2 c Grated Cheese 1 onion. trimmed.Ham & Potatoes Au Gratin 1-1/2 c Cooked Ham. Diced 2 c Milk 3 c Potatoes. Gradually stir in half and half until smooth. Let stand for 5 to 10 min before serving. Blend in flour to make a light rue. Bake at 400 for 20 min. chopped Salt & pepper 8 oz sharp cheddar cheese Prepare macaroni according to package instructions. slightly beaten 1/4 c grated Parmesan cheese Line shell with cheese. Sprinkle cheese and bread crumbs over top. Rosie Higher. Old Fashioned Macaroni and Cheese 8 oz macaroni 8 oz sour cream 2 c cottage cheese 8 oz cream cheese 1 small onion. Pour into pastry shell. salt and pepper. cut 3 tbs red pepper strips 1-1/2". Gradually add milk and cook. cooked tender-crisp 2 tbs cornstarch 1/2 tsp salt Pinch of pepper 1-1/2 c half-&-half 3 eggs.
Do not drain vegetables. cover and simmer 1 hour more.Beef-Vegetable Soup 2 beef soup bones 7 c water 1-1/2 lb stew beef. pepper Brown ground beef and onion together. salt and pepper. Add seasonings and cook 30 min. Potatoes and Broth 2 lb new potatoes. The Dutch Oven Cookbook -. Place potatoes in broth and simmer 45 min or until potatoes are done. bring to a boil.29 -- Audleman & Lyver . Add corn and peas and simmer uncovered 30 min. 1" cubes 1-1/2 tsp salt 1 tsp pepper 4 medium potatoes. Cook until potatoes are done. reduce heat and simmer 1 hour. Add beef cubes. well washed 6 c water 6 beef broth cubes Heat water to boiling and add cubes to form cube. Serve as a soup with a potato. Makes 4-1/2 quarts Cowboy Soup Potato chunks 1 can peas 1 lb ground beef 1 can green beans 1 medium onion 1 can baked beans Chili powder 1 can tomato soup 1 can corn 1 can tomatoes Bay leaf Nutmeg. cubed 4 medium carrots. water and bones in large Dutch oven. salt. Add all except seasonings. Cover. coarsely chopped 1 (17 oz) can whole kernel corn 1 (15 oz) can English peas Drain corn and peas reserving liquid. Add all except corn and peas. cover and simmer 40 min. Add liquid. coarsely chopped 2 (8 oz) cans tomato sauce 1 hot red pepper 1/2 small cabbage.
Pete Farnham. or until done. Powdered milk just fine. and cook for an hour or so until the potatoes are cooked through. Bake at 500 for 10 min. Cookies and Desserts Grandma Audleman's Bread Puddin' 2 c Milk 2 tsp cinnamon or nutmeg 1/4 c Butter 1/4 tsp salt 2 eggs 8 slices week old bread 1/2 c Sugar 1/2 c Raisins Dice bread into small cubes. Bruce Ward. Add buttermilk and stir with fork until it forms dough. Flatten to 1/2" thick. Place the potatoes in the oven in layers. Quick Biscuits While you are preheating the Dutch oven (10 charcoal briquettes underneath). Combine flour. using the recipe off a Bisquik box. Pack 1515. Place coals on oven to bring temperature to 500 while making dough. Stir until bread is well soaked. make rolled (or drop. salt and baking soda in bowl. VA 5. Do not over-kneed. baking soda. Let sit for 5-7 minutes (this browns them on the bottom). Turn out on floured surface and briefly kneed. Breads Homemade Biscuits 1c + 2tbs flour 1/4 tsp baking soda 1 tsp baking powder Pinch of salt 2 tbs Crisco(solid) 1/2 c buttermilk Place 1 tbs Crisco in bottom of oven. Cut in Crisco until mixture becomes grainy. if you're camping) biscuits. Cakes.L. Australian Scouter 5. Stir in raisins The Dutch Oven Cookbook -. Cut out with glass or cup. Place in oven and turn once to coat on both sides. Beat eggs and salt together. Put the biscuits into the Dutch oven and cover. Mix in bread sugar cinnamon and eggs.K. Cook another 8-10 minutes (check at 5 minutes to make sure they aren't burning). Key--oven needs to be HOT.30 -Audleman & Lyver . Lift the Dutch oven off the bottom coals. CM.Garlic Potatoes 6 medium sized potatoes Garlic salt 1/2 pint of cream Peel potatoes and cut into thin slices. Alexandria. Pour cream over the lot. Place milk and butter in 2 qt saucepan and heat until scalded. and put 25 coals on top. sprinkling some garlic salt on top of each layer.
Drain the pineapple juice and spread the pineapple out evenly over the top of the batter. Magretta Audleman. except if it is too thick it seems to burn easier. Steve Tobin. Preheat the Dutch oven slightly and oil up good. Fl Monkey Bread 4 cans Biscuits 1 c Sugar 1 c Brown sugar 4 tbs Cinnamon 1 stick oleo Cut biscuits into quarters. about 30-40 min. Dump Cobbler 1 pkg yellow or white cake mix 2 cans pie filling or 1 large can fruit cocktail Cinnamon Butter Pour cans of filling or fruit cocktail in bottom of Dutch oven. Add water until the resulting batter is fairly thick yet. I recommend 1 can apple filling and 1 can of fruit cocktail. DO NOT STIR. Melt oleo in lid and pour over quarters. Cover and bake until bubbly and top is lightly browned. about four or five charcoal briquettes worth. Add the oil and eggs.31 -- Audleman & Lyver . Top with cinnamon sugar or brown sugar. Mix sugar and cinnamon in plastic bag. Replenish the coals on top if needed.and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven on a trivet. Sprinkle cake mix over top of fruit. it will burn. DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. Place in Dutch oven. Place the cover on the oven. and any other ingredients that your particular cake mix calls for. Scoutmaster The Dutch Oven Cookbook -. Cover the oven top with coals. Use a very small amount of coals on the bottom. "Mother of Invention" Dutch Oven Cobbler 1 box yellow cake mix 2 boxes Jiffy brand cornbread (or muffin) mix 2 eggs 2 Tbs vegetable oil Ingredients required by cake mix Water to make a medium-thick batter 1 can pineapple chunks or crushed pineapple Combine all 3 boxes of mixes together. Drop quarters into bag and coat well. Shalimar. mixing well. Any combination of fruits can be used. and bake for about 30 minutes. Add the batter. Bake 350 for 35 min. This doesn't seem to be too critical. Bake until toothpick comes out clean at 350. about 30-45 min.
3 eggs. . and . Add 1/2 cup brown sugar to pot When sugar has melted. Combine egg. Preheat oven over 8 burning coals. cinnamon and ginger. Bake for about 30 min at 350 degrees. add to milk stirring constantly. Pour remaining milk OVER (do not stir in!) pudding. melted 1 white cake mix 1-3/4 c chopped nuts Pour pie filling in bottom of oven. Indian Bread Pudding 2 c milk 1/4 tsp Ginger 1/4 c Yellow cornmeal 1 egg 2 tbs Sugar 1/4 c Molasses 1/2 tsp Salt 1 tbs butter 1/2 tsp Cinnamon Place 1 1/2c milk in Dutch oven and heat to scalding. Sprinkle cake mix over top and DO NOT STIR. Scoutmaster Troop 1948. dump in peaches (with no more than 1/2 cup of the juice). LET STAND 10 to 15 minutes before serving.Easy Peach Cobbler 1 Box Duncan Hines yellow cake mix (O/U. MD. molasses and butter. Combine cornmeal.Stir. . After 15 minutes remove oven from coals on bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Add 2 teaspoons cinnamon . Stir and cook until thickened. 1/3 cup oil. slowly. Cook 2 min. Allow cake to cool 30 minutes before serving.32 -- Audleman & Lyver . Bruce Rosen. Pour melted butter over top. Cherry Crisp 2 cans cherry pie filling 2 sticks butter. Pour cake batter on peaches S-L-O-W-L-Y Put lid on oven and add 12 burning coals on top of lid. . . 1 and 1/3 cup water. mix cake mix. 2-5 minutes. Add 4 teaspoons oil to pot. Rockville. Add 1 cup sugar. Cook until set. salt. 5 minutes. Then add to remaining milk mixture. Top with nuts. The Dutch Oven Cookbook -. parve) 2 29 oz cans sliced peaches (or equivalent) 3 eggs 1 cup sugar 1/2 cup brown sugar Oil (at least 1/3 cup plus 4 teaspoons) 1 teaspoon cinnamon Water Large Ziplock bag to mix cake in In Ziplock bag. sugar. Add small amount of the hot milk mixture.
Continue coating ropes and attaching to form a 10-11" circle. Ft Walton Beach. Shape rope into a coil in the center of the Dutch oven. flatten thawed dough slightly. Cover and let rise in a warm place for about 30-40 min. Form each piece into a rope about 18" long. Sprinkle cake mix over all and put butter pats on top. Place on trivet or inverted pie tin in 350 Dutch oven. Attach securely to end of first rope and continue coil. Scouter. Serves 16 Ann Audleman. Mix well and pour into pie shell.33 -- Audleman & Lyver . Cool about 15 min. and cinnamonths Place mixture on sheet of foil. Add remaining ingredients. Cut each loaf into 4 pieces(total of 8). Roll rope in sugar mixture to coat evenly. sugar and slightly beaten eggs. Stir together powdered sugar. Bake for 30 min. brown sugar. peanuts. Spoon over top of cake. Fl The Dutch Oven Cookbook -. and enough milk to make a thick glaze. Stir together sugar. Sprinkle any remaining sugar over coil. Roll another rope in sugar. melted 1/2 c sugar 1/2 c packed brown sugar 2 tsp cinnamon 1/2 c chopped pecans 1-1/4 c sifted powdered sugar 1/2 tsp vanilla Milk (about 4 tsp) Cinnamon sticks (optional) Pecan Halves (Optional) Lightly grease inside of Dutch oven.Memphis Molly 1 15-16oz can tart cherries (not pie filling) 1 15-16oz can blueberries (not pie filling) 1 smaller can crushed pineapple 1 small package of chopped walnuts 2 boxes Jiffy cake mix 1/2 stick butter pats Add ingredients order. Bake at 350 for 30 to 3 min or till done. almonds) 1 c sugar 1 tsp vanilla 2 eggs 1 tsp vinegar 1/2 c coconut 1 unbaked pie shell 1/2 c raisins Combine margarine. Let stand in oven about 5 min after removing coals. Michael Holmes. On a lightly floured surface. Decorate with cinnamon sticks and pecan halves. Sprinkle with chopped pecans. Brush each rope on all sides with melted butter. spread fruit and nuts in bottom of Dutch oven. vanilla. Giant Cinnamon-Pecan Ring 2 1lb loaves frozen bread dough 1/2 c butter. Cook 20 -30 minutes or until "cake" is done. Cover with foil last 15 minutes to prevent over browning if necessary. Hawaiian Pie 1 stick margarine 1/2 c chopped nuts (pecans.
Stir in chocolate chips.34 -- Audleman & Lyver . mix sugar. combine butter. Place on trivet or inverted pie tin in 400 Dutch oven. Chocolate Chip Cookies 2-1/4 c all purpose flour 2 eggs 1 c butter.Maple Custard Pie 1 c brown sugar 1-1/2 c scalded milk 1/4 tsp maple extract 2 tbs melted butter 1 tbs cornstarch 1/2 c cold milk 3 beaten eggs Pinch of salt 2 uncooked pie shells nutmeg Makes 2 pies Into scalded milk. Place on top of inverted pie tin and bake at 450 for 10 min. stirring until well mixed. Bake for 6 to 7 min. Drop onto greased pie tin or aluminum pan. softened 1 (12oz) semi-sweet morsels 3/4 c sugar 3/4 c brown sugar 1 tsp vanilla extract In large bowl. Drop onto ungreased pie tin or aluminum pan. Beat well. extract and melted butter. Add to mixture along with salt and eggs. brown sugar. Place on trivet or inverted pie tin in 350 Dutch oven Pineapple Upside Down Cake Yellow cake mix (Jiffy cake mix doesn't require eggs) Pineapple slices Brown sugar Maraschino cherries Butter or margarine The Dutch Oven Cookbook -. Pour into pie shell. Top with nutmeg and bake another 25 min at 350 Sugar Cookies 1/2 c softened butter 1/2 tsp salt 1 c sugar 2 tsp baking powder 1 egg 2 c flour 1/2 tsp vanilla extract Combine butter and sugar. Beat until smooth. Beat in egg. and vanilla extract. Gradually add flour. Combine cold milk and cornstarch and mix well. Add remaining ingredients and mix well. sugar. Blend in egg and vanilla.
Put the pan into the oven so that it rests above or on top of 1/2 inch of water in the bottom of the oven. Will Rogers Council. Mix first five ingredients (cream cheese. . OK The Dutch Oven Cookbook -. Make a depression in middle and fill with spoon of jelly. It is done when the top cracks and is firm. Close up Dutch oven. but to true chocoholics. Sprinkle brown sugar over bottom. eggs. When baked. Filling: 2 pkgs 8-oz cream cheese 1 cup sugar 1 16-oz tub ricotta 6 eggs 1/2 cup sour cream 1. Also. Craig Bond. sugar. sour cream) until smooth.25 hours to bake. Put dots of butter in pan. wrap the foil over the sides of the Dutch oven. Breakfast Dishes *** Breakfast tip *** . Place maraschino cherries in the holes in the pineapple slices. crushed. Pour cake batter over this. Pour 1/3 of white mixture into chocolate mixture and mix well. Roundtable Commissioner. This dessert if great warm. and bake until done.5 tsp vanilla 12 oz Nestles chocolate chips 1/4 cup butter 1/2 cup whipping cream. Stillwater. so be patient.M. Pour this into crust.Bake jelly Danish by adding a little sugar and butter to a biscuit recipe.Use a metal pan that will fit into the Dutch oven *or* use foil. you can include walnuts. Melt chips.35 -- Audleman & Lyver . Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch. going up the sides at least 1-inch. Kathleen Burton. so that you have a "pan" inside that just rests on top of the water/other but won't fall in.Turn the lid upside down on the coals and make French toast or eggs on it. Mix butter and crumbs and press into a 10-inch Dutch Oven. Drop on pie tin. This is very dense and takes about 1. ricotta. Add almond flavoring. butter and whipping cream over low heat until smooth. Scouter 5. If you are using foil. it becomes the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a cup of morning coffee. drizzle mixture of powdered sugar and vanilla (just a little goes a long way) over top for icing! Jim Sleezer. Pawnee Bill District.5 tsp almond flavoring 1. Scouter Devil's Tooth Cheesecake Crust: 1/2 cube melted butter 1 pkg chocolate cookie wafers (Nabisco). place coals on top if desired or possible. Use several layers of foil. Place pineapple slices in a single layer on the bottom.
Using a large spoon. Washington. CF "bacon" bits. cover with water. Troop 323. Grand Canyon Council. sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. (8 oz. onions. turkey or ground beef) 1 medium onion. Stir in onion. boil until water is dissolved. This will save time and reduce the sausage fat that will need to dispose of). Add favorite omelet fixin's to contents of Ziplock bag. Spoon into Pita Pockets top with salsa to taste. We used "Nu-Laid".Cholesterol Free Breakfast Carton/package of egg substitute. ASM. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. diced 12 eggs. This takes about 8-10 minutes to cook. Fry potato/sausage mixture until potatoes are browned. Cover with a water and boil until sausage is cooked. Sandwich-size Ziplock (TM) plastic bag for each omelet. This does really work! I did it. minced 6 Pita breads.-8 egg equiv. Drop Ziplock bag of omelet into boiling water. When the whites are white. Scouter. sausage fat and cook together until eggs are scrambled. celery. and the Ziplock bag doesn't melt or leak. When done. Potawatomi Area Council (Wisconsin) The Dutch Oven Cookbook -. Fill large pot (2-3qt) 4/5 full of water. Mix contents thoroughly by squeezing. Cover the Dutch Oven.) Various omelet fixin's. Az Pita Pocket Breakfast 1 lb sausage (pork. Add hash brown potatoes.36 -- Audleman & Lyver . Phoenix. i. The yolks should be liquid. etc. Remove the Dutch oven from the coals. open bag. garlic. medium 1 clove garlic 1 bell pepper. Bring water to boil. refrigerate or freeze in Ziplock bags. and dig in. Pour some egg substitute into Ziplock bag. Brown sausage drain fat. Add eggs.e. Crack one or two eggs in to each of the depressions. saving 2 TBS. DC Country Breakfast 1 pound bulk pork sausage 1 box dehydrated (NOT FROZEN) hash brown potatoes 1 dozen eggs 1/2 pound shredded cheddar cheese In the bottom of the Dutch Oven. "Scout's Honor!" Chuck Bramlet. Seal Ziplock bag. pepper. dump omelet on plate. Bob Harrold. make several depressions in the top of the potatoes. Add heat to the top to cook the eggs. beaten 1 jar salsa Pre-heat DO (@12 coals on the bottom). David Drabkin. crumble the pork sausage. Council Commissioner. Eat and enjoy. Check occasionally. (Hints: Brown sausage and sauté garlic onions and peppers in advance. sauté with sausage. Thunderbird District.
Adviser. salt (to taste). Post 486. Stonewall Jackson Area Council Train Wreck Breakfast Take the Dutch Oven you used for Cherry Cobbler the night before. Toss in the chopped onions left over from last night's foil packs. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man. Dry mustard 1 tsp salt Line a 12" Dutch Oven with heavy-duty foil. put in about 6 eggs. remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Pack 69. VA The Dutch Oven Cookbook -. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear.k. Ron Fox. Cover and cook for an additional 3-5 minutes. Assistant Scoutmaster .a. Sprinkle liberally with Tabasco (TM) sauce. Cover and cook until eggs start to set. milk. cover. Stir. Slice and server like quiche. Crumble cooked sausage meat over bread and cover with cheese. Pour the egg mixture over the layered bread/sausage/cheese in the oven. Lightly grease the foil with butter.15 minutes) Sprinkle grated cheese over egg mixture. checking occasionally. Serves 6.Cholesterol Casserole) 8 slices of bread 2 pounds of sausage 16 oz grated cheddar cheese 12 eggs 1 qt. making a super filling camp breakfast for a crowd! Frank Chesson. Scrape out the big chunks of uneaten cobbler. Break up bread into the oven.Troop 92. Cubmaster . If you've got some shredded Taco Cheese. Rich Locke. Milk 1-1/2 tsp. Cook it up so that the grease is rendered. Once the potatoes are brown.40 minutes.) Cooking times will vary with the weather and your state of awake but its almost impossible to screw up. The cheese rises to the top. Stir. melting into a golden brown crust over a fluffy layer of eggs. bag of hash brown potatoes 1/2 pound of grated cheddar 1 dozen eggs Small jar of salsa (optional) The following requires 6-9 bottom coals and 12 -15 top coals: Pre-heat 12" Dutch Oven. Stir. . Toss in the left over hamburger from last night's foil packs. Des Plaines Valley Council Mountain Man Breakfast 1/2 lb bacon (or pre-cooked sausage) Med onion 2 lb. Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. throw that on top. dry mustard. In a separate bowl.Quick & Easy Breakfast Casserole (a. Serve once the eggs are cooked. mix eggs (lightly beaten). being careful to flip over the potatoes so that you don't mash them all up. cover and continue heating until eggs are completely set and cheese is melted.Pack 82. Cubmaster. and 1 tsp.(10 . Once the potatoes are cooked. dump them into the Dutch Oven. and bake for 35 .37 -Audleman & Lyver . Stir in the hash brown potatoes and cover. Williamsburg. Pour the grease into the lid upside down over the coals and brown up the leftover thin-sliced potatoes from last night's foil packs.
Cook into a light rue. Biscuits & Gravy 1/2 lb ground sausage 3 tbs chopped onion 2 tbs flour 2 c hot milk Black pepper to taste Prepare Homemade Biscuit recipe. Mississippi. Gradually add flour and buttermilk alternately. Blend in water mixture. Breakfast Pizza All you need is biscuit dough pre-made from the store or homemade if you have the time. Bake in 375 oven for 25-30 min. Can be refrigerated for up to 6 weeks covered. milk. softened 2 c sugar 2 c boiling water 5 tsp baking soda 4 eggs 1 qt buttermilk 5 c flour 6 c raisin bran Warning: This makes 6 dozen. OA Lodge Advisor The Dutch Oven Cookbook -. ham. baking powder. Happy Cooking. 1 lb) 10 Eggs 1 tsp Baking Powder 1 c Milk 1 tsp Salt 1 lb Monterey Jack Cheese 1 tsp Sugar Melt butter and add flour. Combine water and baking soda. First stretch the biscuit dough thin a spread it over the bottom of the Dutch oven so none of the oven can be seen. eggs. Mix in raisin bran. Pour into Dutch oven and bake 350 for 45 min.38 -Audleman & Lyver . Cook until thickened. Cream together butter and sugar. bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Scouter. Stir in flour. Pour off excess grease. salt and sugar together. Brown sausage and onion together. sausage your preference or all three and cheese. Stir into rue until well blended. Serve biscuits split with gravy on top. Allow to cool slightly. Mix in eggs. Joe Maxwell. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham. bacon. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up. Breakfast Muffins 1/2 lb butter. Beat eggs. Slowly add milk while stirring. 3 cheeses. It work for us and was given to our lodge by a Scoutmaster and his troop credit must go to Troop 29 of Union.Crustless Quiche 1/4 lb Butter 3 oz Cream cheese 1/2 c Flour 2 c Cottage Cheese (approx.
Be careful not to allow it to become too hot. cinnamon. coating each part with caramel. Bob Harrold. Toss blueberries with reserved flour mixture. Heat over coals. Remove them from the oil and roll them in the cinnamon and sugar mixture. brown sugar.39 -- Audleman & Lyver . Cut the biscuits into quarters. but good) Melt butter. Spoon into greased muffin pans. Stir into batter. Add pecans and raisins to the caramel mixture. Save 1 tbs of mixture. Potawatomi Area Council (Wisconsin) Pecan Caramel Rolls 1 tube of refrigerator biscuits (10 count) 1/2 cup brown sugar 1 stick butter or margarine Generous amount of chopped pecans Cinnamon Raisins (optional. Place the pan in the Dutch Oven using the "three stone method" bake the biscuits until they are golden brown.Blueberry Muffins 2 c flour 1/2 c Milk 2/3 c sugar 1/2 c melted butter 1 tbs baking powder 3/4 c blueberries 1/2 tsp salt 1/4 c sliced almonds 1/2 tsp nutmeg 1 tbs sugar 2 eggs. WARNING: These are habit forming. Combine eggs. Bake 15 min at 400 Cinnamon Sugar Donuts Several tubes of refrigerator biscuits Mixture of sugar and cinnamon Cooking oil Heat about one and a half inches of cooking oil in the Dutch Oven. Stir until well moistened. Council Commissioner. Bob Harrold. Add to dry ingredients. beaten Combine dry ingredients. NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. Turn them once. About 15 minutes. Sprinkle with almonds and 1 tbs sugar. Council Commissioner. and a tablespoon of water in the cover of a chef kit. Stir into the caramel mixture. milk and butter. (large frying pan) Stir well until sugar/butter becomes a caramel. CAREFULLY drop them from a spoon into the hot oil. Enjoy. Potawatomi Area Council (Wisconsin) The Dutch Oven Cookbook -.
Prepare pudding mix according to package directions.8 oz package of Fudge Brownie mix 1/2 c coffee flavored liqueur 4 tbs strong brewed coffee 1 tbs sugar 3 . Have hot oil in the camp oven.Australian Brumbies in the Sandhills Filling: Cold cooked meat Any vegetables you have Some oil Batter: 2 cups SR flour Pinch salt Milk 1 egg Place flour.19. Chocolate Trifle 1 . Prick the top of the warm brownies at 1 inch intervals using a fork and drizzle with Kaluha or coffee. omitting chilling.9 oz package instant chocolate pudding mix 12 oz container whipped topping 6 .4 oz English toffee candy bars (crushed) Prepare the brownie mix and bake according to package directions. Place 1/3 of crumbled brownies in the bottom of Dutch oven which has been chilled to freezing (i.com.40 -- Audleman & Lyver . Repeat layers twice with remaining ingredients. Let cool and crumble.au 5. salt and the egg in a bowl and mix well slowly adding a little milk until you have a smooth batter.3. whipped toping and crushed candy bars. Slowly stir in cornmeal. The Dutch Oven Cookbook -. David Urban and Peter Stein. VA Corn Meal Mush 1 qt boiling water 1 c cornmeal Salt Bring water to boil with salt. Other Recipes Some of these recipes do not really pertain to the Dutch oven but I have included them for you to consider in other cooking situations. Spoon mixture into the hot oil. Top with 1/3 of pudding. Fry till golden brown. Bradley Beaulieu. Chop vegetables and leftover cooked meat then mince the vegetables and meat together then mix into the batter. Turn them when the edges look tike crumpets that are bubbly. Australian Scouter jimmcg@ozemail. Cook 20 min stirring often.e. ending with crushed candy bars.N.1. Herndon. Scouts in Troop 1577. Serve as they are but I like them with Bacon and eggs! Jim McGregor. Chill for 8 hours.: place in snow for 1/2 hour).
Pour melted suet over top. These bars can be stored for several months. Stir in raisins. Turn into bowl and mix well. The Dutch Oven Cookbook -. Cut into strips and then into bars about 1" wide and 4" long. about 15 min a side. mince meat to a fine pulp. Store in Ziplock bags.41 -- Audleman & Lyver . Turn onto a jelly roll pan and allow to cool completely. using only enough to hold beef and raisins together.Hasty Pudding (Fried Cornmeal Mush) 1 recipe cornmeal mush Flour 1 tbs oil Mold mush and refrigerate overnight. Allow to cool slightly. Indian Pemmican 2 lb dried beef 1 c raisins 1/2 c yellow raisins Beef suet Using a blender. Slice into 1/2" slices. Chop just enough to break up raisins. Flour lightly and pan fry in small amount of oil until brown.
2 4 or 5 1lbs 13 oz. 2 or 3 4 or 6 3lbs 3 oz. or = 1 cup reconstituted dry milk + 2 tsp margarine or butter = 1 tbs vinegar + 1 cup sweet milk. 1 3/4 2 or 3 16 . Scouter 6. Cornell Ext.17 oz.B Dried Beans and Peas Yield Values You will get at least: 2 cups cooked beans 2 1/2 cups cooked beans 2 1/2 cups cooked beans 2 3/4 cups cooked beans 2 1/2 cups cooked lentils 2 1/2 cups cooked beans 2 cups cooked beans 2 1/2 cups cooked beans 2 1/2 cups cooked peas 2 1/2 cups cooked beans When you start with: 1 cup black beans 1 cup blackeye beans 1 cup Great Northern beans 1 cup kidney beans 1 cup lentils 2 cup large lima beans 1 cup small lima beans 1 cup pea (or navy) beans 1 cup split peas 1 cup pinto beans Source: Utah State Extension 6.12 oz. Can Sizes Can Size #1 #300 #303 #2 1/2 #3 cylinder Net Weight Cups Servings/Can 10 1/2 . Bulletin 803 The Dutch Oven Cookbook -. 2 .6.42 -- Audleman & Lyver . Food Reference Information Information provided by Steve Tobin.5lbs to 7lbs 5 oz.13 25 #5 48 oz 6 SOURCE: Purchasing Food for 50 Servings. or 5 3/4 12 1 qt 14 oz #10 6.16 oz. 6.A. or = 1/4 cup butter + 3/4 cup milk = 1 tbs all purpose flour = 1 1/4c sugar + 1/4c water or other liquid Emergency should be the only excuse for substituting ingredients in a recipe.C. Substitutions 1 cup Milk 1 cup Buttermilk 1 1/2 tsp cornstarch 1 cup Honey = 1/2 cup evaporated milk + 1/2 c water. 1 1/4 1 14 .
Store air tight Cover tightly. store air tight Refr. after opening Keep tightly closed " " " Keep in air tight cont.3 months 2 .8 months 6 . after opening Once opened.3 months 6 months 2 years 18 mon 8 months 2 years 6 months 2 years 2 weeks. store air tight Once opened. 18 months 6 .12 months 2 . after opening HANDLING HINTS Keep dry and covered " " " " STAPLES Baking Powder Baking soda Cereals unopened opened cooked Chocolate semi-sweet unsweetened Cocoa mixes Chocolate syrup unopened opened Coffee cans unopened opened instant unopened opened Cornmeal Cornstarch Flour white whole wheat Honey Molasses unopened opened Marshmallows Mayonnaise unopened Milk condensed or evaporated non-fat dry unopened opened Pasta Salad dressings bottled unopened opened made from mix Salad oils unopened opened Shortenings solid Sugar brown Refold package liner tightly after opening Refr.8 months 12 months 12 months 6 months 2 .3 months 12 months 6 months 3 months 2 years. 1 . 6 months 1-3 months 8 months 4 months Keep cool " " Cover tightly " " Refr.D. after opening to extend life Keep tightly closed Refr. not needed Airtight containers -. Keep refr.6. after opening Refr. 2 years 6 .43 -Audleman & Lyver The Dutch Oven Cookbook .2 years 2 weeks. Storage Times STORAGE AT 70 DEG F. to extend life Keep air tight Refr. 18 months or expiration. after opening " " " Refr. Refr. 10-12 months 3 months 2 weeks.8 months 6 .
44 -- Audleman & Lyver . Casseroles complete or add own meat 9 . unopened opened baby food fish and seafood fruit meats pickles.3 weeks.9 months " " Pie crust mix 8 months Keep cool and dry Potatoes instant 6 .12 months " " " " Soup mixes 12 months " " " " SOURCE: Cupboard Storage Chart . " " SOURCE: Cupboard Storage Chart . brownie.Michigan State University 6.Michigan State University The Dutch Oven Cookbook -. air tight " " " " " " *The FDA is concerned about storing foods in opened cans because of cans using lead solder.confectioners 18 months " " granulated 2 years. HANDLING HINTS CANNED AND DRIED FOODS Canned foods. olives vegetables Fruits .E. FDA now recommends acid foods like fruits and tomatoes once opened should be transferred to glass or plastic SOURCE: Cupboard Storage Chart . Airtight containers packaged 2 mon Keep box tightly closed Crackers 8 mon " " " " Frosting canned 3 months Ref. Canned and Dried Foods STORAGE AT 70 DEG F.Michigan State University 6.12 months " " " " Cookies homemade 2 .F.dried Canned fruit juices Vegetables .12 months " " " " Pudding mixes 12 months " " " " Sauce and gravy mixes 6 . Mixes and Packages Foods STORAGE AT 70 DEG F HANDLING HINTS MIXES AND PACKAGED FOODS Biscuit. & muffin 9 months Keep cool and dry Cake mixes 9 months " " " " angel food 1 yr. Cover tightly Vinegar opened 1 yr.dried Keep cool Refr.3 days 2 days 1 wk. after opening* Keep cool. 12 months 2 . leftovers mix 8 months Hot roll mix 18 months Airtight container Pancake mix 6 . 2 days 5 days 3 days 6 months 9 months 1 yr.
" " " SOURCE: Cupboard Storage Chart . Herbs.G. STORAGE AT HANDLING HINTS & CONDIMENTS 70 DEG F Catsup. Storage Times of Spices. opened 6-8 months May be refrigerated Spices and herbs whole 1-2 months Store airtight.6. Condiments and Extracts SPICES. " " " Other extracts opened 1 yr. HERBS. dry. Keep tightly closed opened 1 yr.45 -- Audleman & Lyver .Michigan State University The Dutch Oven Cookbook -. chili sauce unopened 12 months opened 1 months Mustard. prepared yellow unopened 2 years. ground 6 months away from sunlight and herbs 6 months heat herb/spice blend 6 months Vanilla unopened 2 years.
utensils. pans. Sample Meal Evaluation Sheet Information provided by Scott Dillard. gloves. can opener. pots. HPTs)? Were missing hardware items written down by the Patrol Quartermaster so that you will have them next time? Was the fire right for cooking (not too cold or too hot)? Were the outside of cooking pots soaped before they went on the fire? Did the cooks serve the food? Was the entire meal ready and served at the same time? Did the cooks have enough help? Was a little water put in emptied pots to keep food from hardening? Did the cooks make sure the kitchen area was clean when the meal was done Did anyone who was not busy offer to help the cooks? Was KP completed on time? Was a sump hole used for the wash water? Was the sump hole located in a proper place? Was the wash water hot when the patrol finished eating? Was there enough fire to heat the water quickly? Did everyone AP his own personal gear? -.46 -Audleman & Lyver The Dutch Oven Cookbook . Scouter Here's an evaluation sheet that the Patrol Leaders have in their Troop Leaders Notebooks and use from time to time to evaluate how their meal process is (or is not) going: __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ Was the food good? Was there enough food for everyone? Was there not too much food wasted? Did everyone get his fair share of food? Was the duty roster posted and used? Did everyone do his job without complaining? Did everyone offer to help others with their jobs when they could? Was it a well-balanced meal? Did you say grace before the meal? Did you give your patrol yell? Is the patrol area clean after the meal? Was there enough water for the meal? Was there enough water to put out the fire? Was the fire prepared on time? Did you use a fire starter? Was it a "legal" fire starter? Was there a ready means for putting out the fire in case it got out of control? Was there enough firewood for the entire meal (without having to go get more)? Was the fire kept going through the meal until the KPs were through? Was the fire properly extinguished when KPs were done? Was the fire always attended (never left alone)? Was the fire the right size for the job? Did anyone who was not busy offer to help the fire/water crew? Was the meal prepared on time? Was the food warm when it was served? Did the cooks wash their hands before they started? Did the cooks have the food ingredient list for this meal? Did the cooks have all the food ingredients they needed? Did the cooks know how to prepare the meal? Were the cooks ready to cook when the fire was ready? Did you have the right hardware to do the job (for example.7.
__ __ __ __ __ __ Did the KPs AP the kitchen gear? Was everything AP'd before it was washed? Was the gear washed and rinsed properly? Was the Dutch oven properly cared for? Was the sump hole filled in if this was the last meal of the day? Did anyone who was not busy offer to help the KPs? The Dutch Oven Cookbook -.47 -- Audleman & Lyver .
You will note that the oven side of the tortilla is a golden brown.48 -- Audleman & Lyver . gooey chocolate and marshmallows. Remove lid. Eagle Scout. Take your Dutch oven..WV. mixing spoons. Cover Dutch oven with lid for 1+ minutes. Little Falls..3.the inside will still be moist and warm.Appendix 1: Some Additional Recipes This appendix did not appear in the original Dutch Oven Cookbook. and the kids LOVED them. bacon cut into small pieces 1/2 cup chopped onion 1/2 cup brown sugar 1/2 cup catsup 1/4 cup molasses 1 tsp mustard 1 can pork and beans 1 can chili beans (drain and discard excess liquid) 1 can kidney beans ( drain and discard excess liquid) Utensils: Dutch oven.. We cooked up some extra for the next morning and they were just as good the next morning as they were that night. Being part Smores and part Taco we aptly named them SMACOs. wipe the bottom (not too much.COM Adirondack Beans 1/2 lb. This dish provides a well balanced meal. and place hot coals under and on top of the oven. When meat is brown. Using a paper towel with dipped in vegetable oil. drain off excess grease. Troop 25 SPL. knife. Cover for another minute. Add all remaining ingredients.. Using tongs fold the tortilla in half (making a taco shape). Bake for one to one and one half hours. just enough to give it a gleam).Thanks to Peter Van Houten. version 2. Place on coals (we did this with as few as 6 coals) In the bottom of the Dutch oven place a soft flour tortilla. On top of that place a handful of mini-marshmallows. We made over 200 of these in under an hour using multiple Dutch ovens. peter_van_houten@QM. On top of that place a handful of semi-sweet chocolate chips. SMACOS Failure being the mother of invention led us to discover a uniquely delicious treat this past week at Webelos Camp. onion. can opener Fry hamburger. Once shell has cooled to touch enjoy. New York The Dutch Oven Cookbook -.. Unlike SMOREs the shell will not crumble but allow you to enjoy this delicacy in a relatively clean manner. -. Remove lid Remove SMACO from Dutch oven and place on paper plate to cool (THIS IS A MUST. hamburger 1/4 lb..TEK. -. IT COMES OUT TOOO HOT TO HANDLE). as well as a tasty one.Andy Read. and bacon together in bottom of Dutch oven.. cover. stirring occasionally.
and any other ingredients that your particular cake mix calls for. This doesn't seem to be too critical. SM. Cannon Falls. Add the oil and eggs. except if it is too thick it seems to burn easier."Mother of Invention" Dutch oven Cobbler 1 box yellow cake mix 2 boxes Jiffy brand cornbread (or muffin) mix 2 eggs 2 Tbs vegatable oil Ingredients required by cake mix Water to make a medium-thick batter 1 can pineapple chunks or crushed pineapple Combine all 3 boxes of mixes together. and bake for about 30 minutes. about four or five charcoal briquettes worth. Troop 39. It has become a troop standard. Drain the pineapple juice and spread the pineapple out evenly over the top of the batter.49 -- Audleman & Lyver . Replentish the coals on top if needed. Cover the oven top with coals.com.Steve Tobin. Add the batter. Add water until the resulting batter is fairly thick yet. MN The Dutch Oven Cookbook -. Use a very small amount of coals on the bottom. mixing well. Preheat the Dutch oven slightly and oil up good. -. Cannon River District. Place the cover on the oven. The cornbread adds a wonderfull taste and texture to this dessert. srtobin@mmm.
my favorite was not mentioned. jkeen@clemson. BTW. Next . say 450 for 20 minutes or so. -. let it cool till it is bearable to touch and rub in the mixture so you can feel the salt getting into the metal. if you like. Get the oven really hot then as it's starting to cool (just under smoking temperature) pour in the salt/oil mix and coat the whole inside do not miss a spot.Jim McGregor. The way I prepare them for use is the same as re-sweetening an old one.. Remove from the fire and coat the pan with a product that contains lethicin (sp?) such as PAM. I've never had any of my baking taste weird from it. steel wool or something abraisive but avoid detergents if possible (unless they are really greasy) and use really hot water. Take a mixture of Vegetable oil and some salt. oh. I wash mine the same way I do all other cook gear and don't seem to have a problem with food sticking. I like to clean the item VERY well and Jim McGregor sure seems to have the handle on that. I have a diference of opinion with those that feel no soap or detergent should ever contact cast iron cookware.caer. (lick your finger and touch the bottom of the pan quickly. spicy bacon or sausage and cook it in them. -. in liquid form and that works better for me than the aerosol and is MUCH less likely to flare up when applied in the presence of flame.edu Lexington. This is not . completely cover the inside (and outside if you like) of your dutch oven with the grease. that gives you another excuse to go camping <grin> -. I've rehabilitated some old ironware in REALLY bad shape by sanding off the rust with 300 grit wet/dry sandpaper to get a _smooth_ surface. As usuall the best way is the way that works best for you. use a lubricant when frying or baking. For a real deep seasoning. and above all NEVER add food to a cold pan. (if possible use olive oil) do not use canola oil as it burns at a lower temperature.uky. reseasoning seemed to work well and I learned my lesson. IMHO if you wash it and rinse it and the rinse water "beads" the coating applied when "seasoning/sweetening" is doing it's job. (don't scald it while it is really hot as you could crack the metal) Dry off the oven completely then re-coat the whole inside again with vegetable oil. If you can get your hands on it use some really spicy Pennsylvania dutch sausage.au. however. Then heat up the oven again gradually until all the oil burns black for a while. if it sizzles it's hot. Return the pan to the fire and heat till the coating starts to smoke just a little. this will not make the pan bake everything real spicy or anything. An oil that stands up to high temps. Next.edu I have a couple of Camp ovens which I assume are the same as your Dutch Ovens. First give it a really good clean. By the way.com. I expect any of the methods of seasoning cast iron posted will work well. Bake the pan in a hot oven for about an hour. Venturer Leader 1st Camden South Scout Group Camden NSW Australia I think Jim Mc probably has the key to the metalic taste problem. It seems to me (and any chemists out there please correct me if not so) when seasoning cast iron what we are doing is bonding a layer of organic material to surface.Dan O'Canna [ocanna@alpha. 1 tablespoon salt with 1/2 cup Vegetable oil. Make sure you always re coat your oven with oil after use. repeat NOT needed unless there is rust. If it beads water it's seasoned. I do feel that any time abrasives are used they grind away the seasoning and the pot will probably need to be re-seasoned. PAM is available. and especially for new ones.. it's necassary to do this two or three times. Heat the pot on a stove till it is above boiling temp. The best way to keep a camp oven in good condition is to use it often. wait until it cools a bit then scald the whole thing with hot water again to get rid of any excess salt. Next you will want to bake it in the oven at. (like olive or peanut oil) can be wiped on at this time.50 -Audleman & Lyver . jimmcg@ozemail. Scald the oven with boiling water and make sure there is no residue left over from the scrub out.Jason Keen. In the past when I've really made a mess that soaking and elbow grease couldn't clean up and had to scour. If you wet it and it stays uniformly wet it isn't. it is also now DRY).Appendix 2: Seasoning My personal favorite method of "sweetening" dutch ovens is to get some heavy. it just gives it a light flavor. Kentucky USA] The Dutch Oven Cookbook -. The best way to avoid having to scour any pot is to have it well seasoned to begin with. using a pad of paper toweling.
The Dutch Oven Cookbook -.51 -- Audleman & Lyver .
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