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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
Allow the Dutch oven to warm slowly so it is just barely too hot to handle with bare hands. To remove stuck on food. The Dutch Oven Cookbook -. More often than not. For cast iron ovens. food is removed and second. As a suggestion.it's lid ajar. Heat over the fire just until it hot to the touch. Scouters 3. using a clean rag or preferably a paper towel. After cleaning and rinsing. two baked on and one applied when it was warm. This effectively prevents the metal from rusting. it just gives it a light flavor. Use soap. 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. A Personal Favorite Method of Sweetening: Another method for "sweetening" Dutch ovens is to get some heavy. Repeat the baking and cooling process. This baking hardens the oil into a protective coating over the metal. The foil is soft enough that it actually self destructs as it removes the toughest particles. 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. This pre-heating does two things. Greg Gough. The pre-treatment coating's purpose is two fold. Make sure the oil covers every inch of the oven. say 450 for 20 minutes or so. spicy bacon or sausage and cook it in them. Allow the oven to cool completely now. dry with paper towels and oil interior with 1T vegetable oil. rinse with clean warm water. For a real deep seasoning. apply a thin layer of salt free cooking oil. By the way. olive or plain vegetable oil will be fine. the cleaning is the same as for ordinary pots and pans. When it is cool enough to be handled. Jim Van Hecke/Jason Keen. When properly maintained. gently break loose the food and wipe away. After all traces have been removed. Ozark. Scoutmaster Troop 201. it's necessary to do this two or three times. completely cover the inside (and outside if you like) of your Dutch oven with the grease. it drives any remaining moisture out of the metal and opens the pores of the metal. unless rust forms or the coating is damaged in storage or use. First. if the water is very dirty repeat with fresh water and after boiling pour off 1/2 the water. Rinse the DO and add 1" water and boil. maintenance of the coating. first and most important. Oils such as peanut. allow the oven to cool slowly. Apply a thin coating of oil to the inside of the oven and the underside of the lid. Using a plastic mesh scrubber or coarse sponge and NO SOAP. For all of you who now protest. After baking. water and scrub as usual for your other pans. The second purpose is to provide a non-stick coating on the inside of the oven. cleaning cast iron ovens is much easier than scrubbing pots and pans. Discard water. place some warm clean water into the oven and heat until almost boiling. Scrape again.C. same for lid. The oven is now ready to use or store.4 -- Audleman & Lyver . This pre-treatment procedure only needs to be done once. inside and out and replace the oven onto the center shelf. Soap is not recommended because its flavor will get into the pores of the metal and will taint the flavor of your next meal. Bake it for about an hour or so at 350. again with the lid ajar. This baked on coating will darken and eventually turn black with age. and especially for new ones. the clean process is in two steps. It should have three layers of oil. The outside will need little attention other than a good wipe down unless you see signs of rust forming. Cleaning Your Oven For aluminum ovens. If you can get your hands on it. it is a good idea to keep a scrubber for cast iron and never use it with soap. use some really spicy Pennsylvania Dutch sausage. Next. This darkening is a sign of a well kept oven and of it's use. Now. allow it to air dry. (trick) wad up a foot long piece of aluminum foil and use it to scrub the DO. I encourage you to try this because it has never harmed our seasoned DO's. it forms a barrier between moisture in the air and the surface of the metal. MO. Next you will want to bake it in the oven at. this coating is as non-stick as most of the commercially applied coatings. Allow the oven to cool completely. oh. Again reapply a thin coating of oil when it can be handled again. apply another thin coating of oil. this will not make the pan bake everything real spicy or anything.
even if the lid is not level.D.Ounce tsp . STEWING. The soap will get into the pores of the metal and won't come out very easy.5 -- Audleman & Lyver . Coals should be placed under the oven and on the lid at a 1 to 1 ratio.Table Spoon pt .Package gl . but will return to taint your next meal. 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. If soap is used accidentally.B. Using the lid in this fashion. Do not get in a hurry to heat cast iron. though. NEVER allow cast iron to sit in water or allow water to stand in or on it. having more on the lid. ruining it.Quart pkg . the oven should be put through the pre-treatment procedure. 4.Gallon The Dutch Oven Cookbook -.Pound Tbs .Pint c . This is because most lids are shaped like a very shallow bowl so things naturally stay in the center. THE LID: The lid can be placed on the fire or stove upside down and used as a skillet or griddle. A Few No-No's Never. SIMMERING: Almost all heat will be from the bottom. BAKING: Usually done with more heat from the top than from the bottom. and I repeat. They will crack on the spot! 4. FRYING. Do not place an empty cast iron pan or oven over a hot fire.Cup (8 oz) qt . Never put cold liquid into a very hot cast iron pan or oven. Place the coals under and on the oven at a 4 to 1 ratio with more underneath than on the lid. 4. you will end up with burnt food or a damaged oven or pan. including removal of the present coating. Aluminum and many other metals can tolerate it better but cast iron will crack or warp. 20 coals will give about 500 degrees. Coals will be placed under the oven only.Tea Spoon lb . BOILING ETC: All of the heat should come from the bottom.3. Measurements Here are the abbreviations that will be used here: oz . you can make virtually error free pancakes and eggs that don't run all over. It will rust despite a good coating. Never use soap on cast iron.A Techniques ROASTING: The heat source should come from the top and bottom equally. Coals should be placed under the oven and on the lid at a 1 to 3 ratio.
Remove meat and vegetables carefully and place on serving platter. Remove meat. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Cover and simmer until beef and vegetables are tender. 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. about 30 min. cut into 2" pieces 2 medium onions. Cut beef into 1/4" slices. onions.6 -- Audleman & Lyver . Place half of vegetables in bottom of oven. 1-1/4 lb loaf and 1-1/2 lb 5. clove. cut into 1" pieces 1 tsp salt 5 peppercorns 1 large clove. turnips cut into quarters Place beef roast. add water. Strain broth and serve with beef and vegetables. Add remaining ingredients. carrots cut into quarters 2 med. salt and pepper. reduce heat and simmer covered for 2-1/2 hours. 5. 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. bay leaf and garlic in Dutch oven. thyme. salt. Beef Pot Roast 3-4 lb rump roast or pot roast 3 medium potatoes. quartered 2 med. Remove beef and vegetables. stalks celery. return meat to oven and add remaining vegetables and liquid. garlic 4 med. pared and halved 3 medium carrots. Heat to boiling. The Dutch Oven Cookbook -.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. peppercorns.A.
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. The Dutch Oven Cookbook -. 1/2 c water may be needed if mixture thickens too much. flour. Onion Swiss Steak 3 lb round steak. Add onion and mushrooms. cook another 5 min or until onion turn clear. Sauté in melted butter for 5 min. and onion. Serve over rice. Wrap with 2 layers of heavy duty foil. make a thin gravy. Refrigerate overnight. salt and pepper. Pour gravy over brisket before serving. 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.Ann's Brisket 3-4 lb beef brisket Seasoned tenderizer 2-3 tbs flour Salt and pepper Coat brisket well with tenderizer. Add celery. 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. Cover and simmer 2 to 2-1/2 hours. Steak & Mushrooms 1 lb mushrooms sliced 1/2 tsp salt 1 c onions. You can cook it faster but it is juicier cooked slow.7 -- Audleman & Lyver . Place in Dutch oven. Remove from foil and place on warm serving plate. parsley. peeled. Simmer 1 to 1-1/2 hours. Add remaining ingredients and stir well. catsup. diced Brown steak in butter. Sprinkle onion soup mix over top and pour tomatoes over all. Using the juice. 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. By Ann Audleman. Ft Walton Beach. Fl Swiss Steak 3 lb round steak 3 stalks celery.
bring to a boil. and Worcestershire sauce. Serve with remaining glaze. Serve over rice. Bake at 350 for 20 min. Cover and simmer about 1 hour. 5. reduce heat and simmer 2-1/2 to 3 hours or until tender. Fry steaks in very hot oven or skillet brushing once with marinade.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. Cook 3-5 min. Let marinate 1 to 1-1/2 hours.B. Return to oven and spread with 1/2 c glaze. marmalade. cubed 1 tsp salt 2 tbs Cooking oil 1 can mushroom soup Brown the beef in cooking oil. Remove brisket and drain. Beef Stew Dishes Beef Goulash 3 lb beef. Mix well and pour over steaks. crushed 1/2 tsp MSG To form marinade. Add salt and soup. combine Dijon mustard. In a small saucepan. Cover. 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. Cook over medium heat. combine all except steaks and pineapple. Add water and next 5 ingredients.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. Add pineapple during last few minutes. horseradish. stirring constantly. until bubbly. The Dutch Oven Cookbook -. brush with marinade and cover.
salt. Simmer 15 min. Remove onions and brown meat slowly in the drippings. about 1-1/2 hours. 1" cubes 1 large onion. Brown in hot oil in bottom of oven. Place remaining ingredients into oven and cover. Simmer 1 to 2 hours or until meat is tender and potatoes are done.Hungarian Goulash 2 lb beef tips. cut into 1" pieces 3 medium potatoes. Cover and simmer. Gradually stir into meat mixture. 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. cubed Coat beef cubes with a mixture of flour. Serve over rice. Blend flour and sour cream. sliced 1/2 c burgundy wine 4 tbs butter 1/2 pt sour cream Cut beef into 1 inch cubes.9 -- Audleman & Lyver . Add beef gravy. sliced 3 tbs oil 1 can (1lb 12oz) tomatoes 1/2 c flour 1 clove garlic. salt and pepper. Sprinkle with tenderizer. Stir occasionally until meat is tender. minced 2 tsp salt 1/3 c water 1/2 tsp pepper 1 bay leaf 6 carrots. While oven is still hot. peeled. pepper and onions to pan. pour water in and scrape brown bits from bottom. mushrooms and seasonings. The Dutch Oven Cookbook -. 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. add whole tomatoes. Beef Stew 2 lb stew meat. Sauté garlic and onions in butter slowly until onions are clear or slightly browned. Heat to serving temperature.
(make sure pot has a cover for more efficient heating) throw in carrots + potatoes .many combinations are available at the supermarket. Add seasoning to taste. Rockville.10 -Audleman & Lyver . MD Great Beef Stew 1/4 lb chuck steak (cheap) for each person 5 pounds of potatoes 5 pounds of carrots Salt. McCormick. butter or margarine 1 large onion 1 tsp.Easy Beef Stew 2 lb. Note: The onion can be omitted if the frozen vegetable package includes onion. When oil is hot.g. Add all vegetables. Add bouillon cubes. add meat and onions. Add some Kitchen Bouquet to create browner gravy. and mushrooms. bay leaves. pepper 1 tsp. Put 10 coals on top. Bruce Rosen. Remove pot from fire and drain off excess oil. Cook until vegetables are tender. water Let the beef cook for 30 minutes after the water is a full boil. Cover and place pot on coals. Add enough warm water to cover vegetables. Cut onion into quarters. seasoning salt 1/2 cup corn starch 1 . per person.) 1 package mushroom (or brown) gravy mix. Jack Clow. add corn starch to thicken water mixture. (a package of e.. Cut vegetables and potatoes into desired size for eating. bags frozen vegetables (chef's choice . beef stew seasoning can be used in place of the seasonings and corn starch) The Dutch Oven Cookbook -. It's nice to include a specialty mixture of vegetables for color and variety. Worcestershire sauce 1 tbs. Scouter Stew and Biscuits 1 roast (1/4 . pepper.2 cans refrigerated jumbo biscuits 1 large Ziplock bag 2 . garlic salt 1 tsp..1/2 lb. Scoutmaster Troop 1948.3 1 lb. Put 1/4 inch of oil in Dutch oven and place on coals. bring to boil and serve once carrots and potatoes are soft. When vegetables are tender. Cook until meat is browned.. Also. cheaper than stew meat) 1 bottle Zesty Italian salad dressing 1 tbs. 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. potatoes.
Australian Scouter jimmcg@ozemail. put the cubes in the Ziplock bag. Mr. Simmer slowly for 4 weeks. Recommended for entertaining V. When everything is combined. Cut camels into bite sized pieces. cut into 6 pieces each 2 c bouillon Leafy tops of 2 stalks of celery 1/8 lb salt pork. SMALL Troop 1. Georgia Style 2 squirrels. cut up the roast into bite-sized cubes. cleaned. Slowly stir this into the stew over heat until it starts to thicken. If there is not enough liquid to the mixture. Bartlesville. To do this. McGregor's note: I haven't tried this recipe as I have been having trouble obtaining the camels but you may have better luck. peeled 1 tsp salt 1 c fresh corn kernels 1/4 tsp pepper 1 tsp Worcestershire sauce 2 large onions.I. If more are expected add 2 rabbits. and added water.P's in Camp.11 -- Audleman & Lyver . Place meat into pan and cover with 1000 gallons of brown gravy.The morning of the dinner. 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). stirring occasionally. Dice the onion. Jim McGregor.com. Garnish with Parsley. Should serve 3800 people. Jim Lewis. Cover the Dutch Oven and allow to cook for about 1/2 hour.au Squirrel Stew. add a little more water. thinly sliced 1-2 tbs flour The Dutch Oven Cookbook -. stirring frequently. then place coals on the lid. Put the bag back in the cooler until its time to cook. vegetables. Pull the oven off the fire and uncover. and add the salad dressing and Worcestershire sauce. OK Genuine Australian Camel Stew NOTE: Recipe requires a quite large Dutch Oven. Cover and allow to simmer on low heat for 5 . Sauté' in the butter in the Dutch oven.10 more minutes. cube vegetables. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. 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. mix the corn starch with cold water in a separate cup until it is a thick white liquid. add the mixed vegetables and stir. which will have to be thickened. Then add the marinated meat and spices and brown the meat. mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. Seal the bag and knead to mix the contents. Cover the oven and place the oven on a pile of coals. There will be extra liquid in the stew from the marinade. After the meat has browned. Check periodically until the biscuits are light golden brown. 1/2" cubes 2 c fresh lima beans 2 tbs flour 2 large ripe tomatoes.
1 lb. Heat to boiling. Remove beef to warm platter. Reduce heat and simmer uncovered 15 min. then remove pieces from the pan. quartered Boneless brisket or round 1 clove garlic. Dredge squirrel in seasoned flour and sauté in hog fat until brown on all sides. together with broth and celery tops. cut into 6 wedges 6 medium carrots cut into quarters Pour enough cold water on corned beef in Dutch oven to just cover. add onions and cook until soft. Makes 6 dozen. corn and Worcestershire sauce. Add cabbage and carats. When nearly brown. Skim fat from broth. Beef Main Dishes Australian Beef 'N' Beer **Editor's Note: Please observe local and Scouting regulations before using the Australian Beef `N' Beer recipe.C.4 hours. Pinch off small pieces and form into balls.Fry salt pork until very crisp. Australian Scouter Sausage Balls 1 lb Sausage (Mild or hot) 1 Egg 6 oz Grated Cheddar Cheese 3 c Bisquik Mix all ingredients together. add lima beans. 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 . 5. and you can use low alcohol beer if you like. heat to boiling. reduce head. Cover and bake until vegetables are tender-about 30 min. Mixes best with your hands. Cook 10-15 min at 350 in Dutch oven. Add onion and garlic. Bruce Ward. keep warm. Note there is no alcohol left after the cooking.12 -- Audleman & Lyver . about 2 hours. tomatoes. crushed 1 small head green cabbage. Cover and simmer until beef is tender. The Dutch Oven Cookbook -. Corned Beef & Cabbage 2 lb well trimmed corned beef 1 small onion. Place meat in Dutch oven. Remove celery tops. Skim off excess fat and thicken gravy with flour and 1/2 c cold water. Serve hot topped with crisp pork cracklings. Cover and bake at 350 for 1 hour.
Mix soup with 1 c of water and pour over meat placed in Dutch oven. shape into 8 oval patties. drain. Drain and add water chestnuts and gravy. reduce heat. 5. drained 1-1/2 lb round steak 1 jar homestyle beef gravy 1 bell pepper cut into strips Chow mein noodles 1 lb mushrooms. Cook until meat is brown. Serve over rice and sprinkle with chow mein noodles. Salisbury Steaks 2 lb ground beef 2/3 c bread crumbs 1 tsp salt 1/2 tsp pepper 2 eggs 2 large onions. 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. Heat to boiling. green pepper. salt. sliced 1/2 tsp salt Cut steak into 1/4" strips. about 10 min. stirring occasionally. Cook patties over medium heat. Bake at 350 for 1-1/2 hours. turning occasionally.13 -- Audleman & Lyver . Cover and simmer until beef is done. The Dutch Oven Cookbook -. Add steak. salt. Cut into slices and brown in margarine. sliced 2 cans(10 oz) condensed beef 2 cans (4 oz) mushrooms. onion. mushrooms and salt. pepper. Cover and simmer 1-1/2 to 2 hours. and milk.Round Steak Hawaiian 1/4 c cooking oil 1 can sliced water chestnuts. Let stand in refrigerator overnight or as least 6 hours. about 10 min. crumbs. stirring constantly. bread crumbs.D. each about 3/4" thick. Heat oil over medium-high heat. Add onions broth and mushrooms. until brown. Pack into loaf pans. pepper and eggs. drained Broth 1/4 c cold water 4 tbs cornstarch Mix ground beef.
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. Cut out in circles. Bake for 30 minutes at 400 degrees. Basic Hamburger. Make your Rollout Biscuits. Niceville. Arrange biscuit halves on top of simmering beans. Add all shredded cheese on top of biscuits. Heat through and salt to taste.14 -- Audleman & Lyver . brown ground beef and onion until onion is clear. Cut circles in half giving two half circles. Lynne Waltz. covered. It's done when the biscuits are done.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 a handful of chopped onions (the finer the better). FL The Dutch Oven Cookbook -.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. Fix well. Add both cans of Pork & Beans.UWEC. Serve plain or on top of noodles or spaghetti. Place in Dutch oven. Stir the Beans & Hamburger. Let simmer on low heat for 15 minutes. From TINGBLTN@CNSVAX. Cover the complete top of the beans and hamburger mix with biscuit halves. mix well. Once all is mixed. Add as much or as little of the three BBQ sauces to the mix. Again. Stand biscuit halves on end so that round halves are up. Drain and add other ingredients. Add Ketchup and Mustard to taste. Troop 546. Bake 1 hour.
E. Worcestershire Sauce. Variations: Add chopped onions. Niceville. Add remaining ingredients. Sprinkle with cheese. 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. Texas Chili 2 lb lean chuck roast 1 large onion Bacon grease 6 cloves garlic. ground cumin. Add onion and cook until it turns clear. chopped Brown meat. cocoa. FL 5. mushrooms or tomatoes to meat. Place 1/2 of ground beef on top. Add jalapeno peppers and mix well. Add remaining ingredients except kidney beans and simmer 1 hour covered.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. sugar. minced 6 jalapeno peppers. Lynne Waltz. Add kidney beans and cook 1 additional hour uncovered. seeded & chopped 2 tsp salt 4 tbs chili powder 1 tbs cumin 1 tbs oregano 1 (20 oz) can tomatoes. Cover and bake until cheese is melted. Troop 546. garlic and onions in bacon grease. Line Dutch oven with aluminum foil. pour 1/2 taco sauce over top.15 -- Audleman & Lyver . Chili Dishes Mike's Chili 2 lb ground beef 4 tbs water 1 tbs oil 2 tsp each of salt. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. drain. cover and cook 1 hour The Dutch Oven Cookbook -. Combine taco sauce and tomato puree. Place 2 tortilla shells in Dutch oven.
chopped 3 cloves garlic. minced 1 can (6-ounce) tomato paste 1 quart tomato juice 3 tbs. paprika or cocoa. 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.Chili a La 1772 1/2 lb dried pinto beans 1 lb hot sausage 1 lb ground beef 2 medium onions. stirring to crumble meat. about 2 1/2 quarts. Cover and simmer about 1 hour. dry mustard 1 tbs. remove from heat and let stand 1 hour. mixing well. Cook. chopped 2 cloves garlic. Drain off pan drippings. chopped 1/2 c Ortega Green Chilies 6 cloves garlic. uncovered. chopped 1 green bell pepper. Variations: Use black beans instead of kidney beans. SMALL. MD Homestyle Chili 1 lb ground beef 1 large yellow onion. Potomac. vinegar 1 tbs. and Roger Dailey. Green Chili 2 lb lean pork 2 stalks of celery. cook until meat is browned. Drain and set aside. Brown ground beef with onion and garlic. chopped 1/2" 2 medium tomatoes. minced 1 tbs cumin 2 tbs chili powder 1 tbs Worcestershire sauce 1 (20 oz) can tomatoes. Cook beans separate and add to chili. Add remaining ingredients. Bring to boil. Add fresh ground ginger. and garlic in a large Dutch oven. Add remaining ingredients. onion. stirring occasionally. over low heat 1 1/2 hours. Yield. Remove bay leaves. SPL. chili powder 1 tbs.16 -Audleman & Lyver . chopped 1 c red wine(dry) Salt & pepper to taste 1 lb uncooked kidney beans Cover beans with 2"-3" water. Robert Thornton. Troop 1772. minced 3 tbs jalapeno pepper sauce The Dutch Oven Cookbook -.
Beat yolks with flour. remove cover and continue to simmer until thickened. Remove chicken from pot and drain excess oil from pot. Fold egg whites into yolk mixture. and poultry seasoning. Cover pot and place back on coals.17 -- Audleman & Lyver . Place potatoes in bag and shake. Rosie Highers. Fl 5. Sprinkle cavity with salt. 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. Put in Dutch oven and sprinkle with basil. Beat egg whites until stiff. If it is too thin. milk. Top with rest of chilies. Remove chicken from bag when coated and repeat until all chicken is coated. Remove potatoes from bag.Brown pork in a dab of oil. 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. When oil is hot. Easy Chicken Dinner 2 Chickens Flour Seasonings Potatoes Carrots Broccoli Cut vegetables and potatoes into small pieces for eating.F. Ft Walton Beach. Add approximately 1/4 inch of warm water. Cover with all of jack cheese. Bake in 325 Dutch oven for 45 minutes or until knife inserted in center comes out clean. cover with all of cheddar cheese. pepper. add chicken and completely brown on all sides. Add remaining ingredients and mix well. Put chicken back in pot. Add 1-2 cups water. The Dutch Oven Cookbook -. separated Salt & Pepper Place 1/2 of chilies in bottom of greased casserole dish. Place potatoes and vegetables over chicken. Cut chicken into 8 parts. Pour over casserole. Skin chicken. 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. Mix flour and seasonings in plastic bag. Cover and simmer 45 min to 1 hour. salt and pepper in large bowl. Place 2 chicken parts at a time in bag and shake.
Check periodically to ensure there is always a small amount of moisture in Bruce Dutch oven. 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. Cover and bake at 350 for 30 minutes. Scoutmaster Troop 1948. chopped 1 can (14 oz) tomatoes 1 jar (2 oz) pimento. Rockville. Drain pineapple. Water may be needed near end of cooking. Baked Chicken with Cheese 8 chicken breasts. Add rice and peas and cook at 375 for 1 hour. drained Combine flour. minced 1 c raw rice (long grain) Mix salt. molasses. brush with remaining sauce. salt and pepper. and paprika together. arrange potatoes around chicken. diced 1 pkg (10 oz) frozen peas. mustard. MD Arroz con Pollo 3-4 lb chicken. pepper. the Rosen. and vinegar. reserving juice. pepper 8 slices of boiled ham 8 slices of cheese 8 slices of tomato The Dutch Oven Cookbook -. Combine juice. Cover and cook at 300 for about 2 to 3 hours. drained 1/2 tsp white pepper 1 tsp paprika 2 cloves garlic. Brown in hot oil. Put all ingredients except rice and peas in Dutch oven. thawed 3/4 tsp chili powder 1 tsp salt 1 jar (3-1/2 oz) stuffed green olives. Place chicken in Dutch oven. cut up 2 bouillon cubes 1 c chopped onion 1 c diced ham 1 c green pepper. Brush with half of the sauce. cook 30 min more.18 -Audleman & Lyver . Season chicken with this mixture. Coat chicken pieces in flour mixture. de-boned 6 tbs peanut oil 2 tbs lemon juice 2 tbs thyme Salt. Cook for 1 hour or until chicken is tender.Put 10 coals on top of oven. mix well. Top with pineapple.
boned. Put browned chicken pieces on top of onions and add remaining ingredients. Discard bay leaf and serve chicken and sauce over buttered spaghetti. chopped 2 cans Cream of Chicken Soup 1 c Mayonnaise 1 box "Stove Top" stuffing. Combine oil. Chicken Cacciatore 3 lb frying chicken. Cover and cook 1 to 2 hours. Cover tightly and SIMMER (not too hot) until dumplings are done (usually takes 12-20 minutes). Will Rogers Council. thinly sliced 1 tsp oregano 2 cloves garlic. Serves two or three. Stillwater. Roundtable Commissioner. Variation: Substitute 1 can Golden Mushroom soup for Cream of Chicken soup. Pawnee Bill District. Easy Chicken Casserole 1 Whole chicken cooked. OK The Dutch Oven Cookbook -. add boned chicken and bring to a boil. Spoon over breasts.19 -- Audleman & Lyver . thyme and mix well. Add seasoning pkg from stuffing mix and 3/4c stuffing crumbs. Bake open for 3 to 5 min. Place in Dutch oven and top with remaining crumbs. 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. Jim Sleezer. Mix biscuit mix and drop by spoonfuls on the chicken mix. Remove from foil and place on serving platter. I have made a double recipe and served six by adding a small can of mixed vegetables. 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. cut up 1/4 tsp black pepper 3 tbs oil 1/4 tsp cayenne pepper 2 medium onions. Bake 30 min. Add shredded cheddar cheese in soup mixture or sprinkle on top. Add chicken and mix well. Open foil and place one slice ham. cheese and tomato over each breast. Seal foil well and place in 350 Dutch oven. chicken flavor Combine soup and mayonnaise in a large bowl. Layer onions in oven. lemon juice. place chicken in center.Cut foil into 12" squares. Bake at 350 for 30 min or until bubbly and crumbs are brown.
20 -- Audleman & Lyver . Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs. sliced 1/4" slices 2 medium onions. add salt. Remove the chicken from the broth to make dough. Add water to almost cover chicken. Knead five minutes. Cover and simmer 20 min. chopped 1/2 c celery. cut into wedges 1 stalk of celery. chopped 1/2 tsp saffron 4 medium potatoes. minced Salt & pepper to taste Prepare a rue with cooking oil and flour. Cover the dough with clean cloth and let rest 30 minutes. Cover and cook about 30 min. place the flour into a mixing bowl. stirring often. Add chicken and simmer an additional 6 min. Slowly stir in 1 quart of water. until vegetables are tender. reduce heat. 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. 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. cut 4 stalks celery. adding only enough water to make a soft but not sticky dough. okra and celery. onion and saffron. chopped 1 medium onion. Slide the squares of dough into the broth. Add potatoes and celery to the broth. peeled. Cook until brown. 1" cubes 2 lb fresh okra. Add salt and pepper to taste.Chicken Pot Pie 3 to 3-1/2 lb Chicken Chopped parsley 2-1/2 tsp salt 4 hard-boiled eggs. Bring to a boil. Do not overcook. bell pepper. Chicken Gumbo 2 lb chicken breasts. Add onion. The Dutch Oven Cookbook -. Add the chicken pieces and bring to boil. Add cut-up tomatoes. a few at a time. chopped 4 tbs cooking oil 3 tbs flour 3 medium tomatoes. pepper. and garlic. simmer 25 min. chopped 2 medium bell peppers. cover and simmer about 1 hour or until the chicken is tender. Gradually work eggs into the flour. Make a well in the center of the flour and add the eggs and salt. pushing them down gently. until vegetables are done. celery. cut up 2 cloves garlic. Taste the broth and add more salt or pepper if needed.
In small saucepan. water. Lightly stuff each hen with about 1 c of dressing. Good served with mashed potatoes. melted 3 carrots. 5. Tie legs together with string.Duck with Sauerkraut 2 qt Sauerkraut 2 medium onion. set aside. 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. quartered 3 tbs brown sugar Salt Pepper 1 c water 1 whole game duck Bake duck in 375 oven for 25 to 30 min. cut 1" lengths 3 small potatoes. Sprinkle cavity with salt. 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. Serve with remaining preserves. Place hens on a rack in Dutch oven. If desired. Place into Dutch oven. they will burn. Simmer for 1-1/2 hours. Done in 35 to 45 min. remove giblets and pat dry.21 -- Audleman & Lyver . Pour over chops and marinate overnight in refrigerator. baste hens frequently with preserves mixture. stirring occasionally. onions.G. 1/2" cubes The Dutch Oven Cookbook -. Pork Chops & Garden Vegetables 6 (1" thick) pork chops 3 tbs butter. During last 1/2 hour of baking. split in half for smaller servings. peeled. Bake hens at 350 for 1-1/2 to 2 hours or until tender. Pour sauerkraut. combine preserves and water and bring to a boil. brown sugar. Remove strings before serving. Do not place on bottom. 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. salt and pepper over duck and stir well. Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking.
Roast at 350 for 30 min per pound. Add flour to the oven and blend well. salt & pepper. Cover and reduce heat. Combine dry soup mix and water. Ham & Chicken la 1-1/2 c baked 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. Serves 14-16. Heat thoroughly. Gradually stir in hot stock. drain. 1/2" cubes 3 tbs flour 1/2 c cooked chicken. Baste frequently with well seasoned drippings in the pan. 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. Pour over chops and bring to a boil.22 -- Audleman & Lyver .Brown chops on both sides in butter in bottom of oven. mushroom mixture and pimento. Combine chicken. pepper. chopped Ground pepper 3 tbs butter 1 large pimento cut in small squares Sauté mushrooms and green pepper in butter. mixing well. and spread evenly on pork. cream. The Dutch Oven Cookbook -. Combine remaining ingredients. ham. Serves 8 to 10. remove to a hot platter. Place vegetables in bottom of oven and replace chops on top. and add to the sauce. Place over low heat and simmer for about 10 min. allspice and chili powder.
stirring occasionally. Add tomato sauce and seasonings. 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. chopped 4 cloves garlic. Cook over medium heat 10 min stirring frequently. cover and cook for 8 min longer. Red-Hots with Kidney Beans 1 lb frankfurters 1 tbs lemon juice 2 slices bacon. until rue turns dark brown. add oil and cook over medium-high heat stirring constantly. Sauté onions in bacon fat until light brown. Add to beans. Cook until slightly thickened. The Dutch Oven Cookbook -. Simmer 5 min covered. garlic and parsley. Cover and simmer 15 min. Add kidney beans and bean liquid. stirring constantly. Cook until thoroughly heated. drain well. Set aside. Cut frankfurters into 1" pieces. Add cooked rice and mix well.Northshore Jambalaya 1/2 lb pork tenderloin. Stir in meat and remaining green onions. chopped 1/2 lb smoked sausage. celery. Remove and reserve bits. Stir in onion. Cook rice according to package and set aside. Sprinkle with bacon bits. then combine them and stir thoroughly into bean mixture. Add tomato sauce into which flour has been blended. Reduce heat and simmer 5 min. 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.23 -- Audleman & Lyver . Blend together liquid and dry seasonings separately. Heat oil in Dutch oven. 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. 1/2 of green onion.
Cook 5 min. tomato. scallions. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter and 4 tbs flour.5. lemon. broken up Sauté onion. chopped 1 tomato. green pepper and garlic. chopped 1 tbs Worcestershire sauce 1 c scallions. until soft but not brown. chopped (including some of the 1 bay leaf green tops) 1/4 tsp thyme 1/2 c celery. Add court bouillon stirring constantly. Seafood Main Dishes Lobster Chowder 1 large onion. Cook until it turns light brown. 30 min. Add onions. Remove most of vegetables and set aside. chopped 1/2 chopped If rue is not fresh. Reduce heat and simmer. and carrot in 1 tbs of butter until onion turns clear. Add tomatoes. Add rest of liquid while stirring constantly. Add catfish and The Dutch Oven Cookbook -. reduce heat and simmer 40 to 45 min. salt. Catfish Etoufee (Pronounced A-TO-FAY) 2 c court bouillon 4 c cooked rice 4 tbs brown rue 2 lemon slices. peeled & chopped 3 green leeks. Add shrimp. Simmer 5 to 10 min. Shrimp Etoufee (Pronounced A-TO-FAY) 3/4 lb butter 5 c diced onion (or equal volume to meat) 1 c parsley. hot sauce and Worcestershire sauce and simmer 5 min. partially covered.H. seeded. Pour 1/2 of liquid back into oven. lobster meat and oysters. peeled. cover and simmer until shrimp turns pink and are done. warm over low heat stirring frequently. 1/4" thick 1 c onions. Variation: use clams instead of oysters. Remove shells and discard. coarselydrained c parsley. celery. stirring often. Add oyster juice and lobster shells.24 -Audleman & Lyver . whisk well. Add parsley. 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. add celery or bell pepper. slivered 2 medium carats. Add vegetables. leeks. 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. diced 2 c clam juice 4 tbs flour 5 tbs butter 1 c oysters 1 c shredded lobster 3 c lobster shells & tails. Bring to boil. and seasonings. lemon juice. Bring to a boil stirring occasionally.
chopped 4 tbs cooking oil 3 tbs flour 3 medium tomatoes. Slowly stir in 1 quart of water. parsley. 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. green onion and grated carrot in and sauté until onion starts to turn clear. Fish Court Boui 3 tbs olive oil 4 c diced onion 1 c celery. chopped 12 c water Pour oil in oven and heat. Add cut-up tomatoes. Serve immediately. stirring often. reduce heat and cover. and garlic. Simmer for about 30 min. okra and celery. Place onion. celery. Add onion. chopped 3 c green onion. 10 min. chopped 3/4 c bell pepper. The Dutch Oven Cookbook -. Simmer partially covered and without stirring. chopped 1/2 c celery. Pour just enough water to cover mixture. stir gently to moisten fish evenly. until vegetables are done. cut up 2 cloves garlic. Taste for seasoning. bell pepper. Add scallops and simmer an additional 6 min. Add salt and pepper to taste. minced salt & pepper to taste Prepare a rue with cooking oil and flour. Add remaining ingredients except water. Cook until brown. peppers. and stir and simmer some more. Bring to boil. chopped 2 c parsley. sliced 1/4" slices 2 medium onions. chopped 2 medium bell peppers.parsley.25 -- Audleman & Lyver . Add garlic and lemon juice and stir and simmer some more. Scallop Gumbo 2 lb small scallops 2 lb fresh okra. Cover and cook about 30 min.
) 1 tsp salt 6 cups all purpose flour 1/4 cup olive oil Filling: Your choice The Dutch Oven Cookbook -. sugar 1 packet yeast (approx. Place in Dutch oven and bake at 400 until done and light brown. with grated Parmesan cheese. Mix all ingredients except meatballs. shape into 1-1/2 inch meatballs. Heat to boiling. Calzone Dough: 2 cup warm water 1 Tbs. Spaghetti: Prepare spaghetti according to package instructions. break up tomatoes. Bake 30 min. 1 Tbs. at 350. reduce heat. 30 min longer. stirring occasionally. 20 to 25 min.5. Spread pizza sauce on dough. Pasta and Pizza Spaghetti & Meatballs 1 large onion 1 clove garlic. 30 min. Add browned beef.. 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. the cheeses and use second pkg of rolls to form a top crust.I. Cover and simmer. Cover and simmer stirring occasionally. Serve over spaghetti and if desired.26 -- Audleman & Lyver . drain. Line Dutch oven with 1 pkg of crescent rolls. 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. Stir meatballs onto mixture.
Bisquick. put 1/4 cup pizza filling of your choice on each round. 25-30 min at 400. In another bowl. Spread 1/2 of the cheese mixture over the meat mixture. Scouter 5. Divide into eighths. Spread the remaining cheese mixture over the meat mixture. Brown the ground beef. 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. Break up five noodles and place over the top of the preceding mixtures. flatten into pizza thin rounds on floured board. Scouter Dutch Oven Lasagna 1-1/2 lb.Mix water. Pour into oven. Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). add the cottage or ricotta cheese. Bake in the middle of a very hot Dutch oven with coals piled on the lid for approximately 15 minutes. and oregano. Pour the hot water all around the edges of the oven. Add the spaghetti sauce to the beef and mix well. 2 cups flour. fold over and seal. The Dutch Oven Cookbook -. Spread about 1/3 of the meat mixture over the noodles.27 -- Audleman & Lyver . Let it rest. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Place the lid on the oven and bake one hour or until done. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. salt and pepper until smooth. yeast and sugar and let bubble. olive oil and mix. Beat eggs. Bake until toothpick comes out clean. eggs. Spread the remaining meat mixture over the noodles. Cooking time can be reduced by pre-cooking and draining the lasagna noodles. Parmesan cheese. 2 c of cheese. Top with remaining cheese and melt. milk. mozzarella cheese (reserve a few ounces for later).J. Fred Maslan. Check frequently. When done remove the beef to a large mixing bowl. Spread 1/2 of the remaining meat mixture over the noodles. Break up the remaining noodles and place over the cheese mixture. and mix well. This is also good with chili beans and with curries. 1-2 min longer. 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. oregano 3/4 c hot water Preheat the Dutch oven. Carole Pludum. and onion in Dutch oven. Add salt.
Diced 2 c Milk 3 c Potatoes. chopped Salt & pepper 8 oz sharp cheddar cheese Prepare macaroni according to package instructions. Sprinkle cheese and bread crumbs over top. Gradually add milk and cook. Bake in 375 oven 35 to 40 min or until knife inserted in center comes out clean. Rosie Higher. cooked tender-crisp 2 tbs cornstarch 1/2 tsp salt Pinch of pepper 1-1/2 c half-&-half 3 eggs. Ft Walton Beach. Add pepper and seasoned salt. Pour into pastry shell. Pour over ham and potatoes in Dutch oven. Put pan in 350 Dutch oven for 30 min or until cheese is melted and bubbly. Blend in flour to make a light rue. Diced Seasoned Salt and Pepper 4 tbs Margarine 1/2 c Grated Cheese 1 onion. Old Fashioned Macaroni and Cheese 8 oz macaroni 8 oz sour cream 2 c cottage cheese 8 oz cream cheese 1 small onion. trimmed. Bake at 400 for 20 min.28 -- Audleman & Lyver . cut 3 tbs red pepper strips 1-1/2". Gradually stir in half and half until smooth. Top with asparagus and pepper strips. In medium bowl combine cornstarch. Stir in eggs and Parmesan until well blended. minced 2 tbs Fine bread crumbs 3 tbs Flour Melt margarine and sauté' onion. stirring until thickened. salt and pepper.Ham & Potatoes Au Gratin 1-1/2 c Cooked Ham. Let stand for 5 to 10 min before serving. Mix all ingredients together and place in pan. Fl Asparagus Tart 1 precooked pie shell 1 c Shredded Cheddar cheese 1 lb asparagus. slightly beaten 1/4 c grated Parmesan cheese Line shell with cheese. The Dutch Oven Cookbook -.
Add beef cubes. The Dutch Oven Cookbook -. salt. Add all except corn and peas.Beef-Vegetable Soup 2 beef soup bones 7 c water 1-1/2 lb stew beef. Do not drain vegetables. Potatoes and Broth 2 lb new potatoes. cover and simmer 40 min. Cook until potatoes are done. Add seasonings and cook 30 min. Cover. water and bones in large Dutch oven. 1" cubes 1-1/2 tsp salt 1 tsp pepper 4 medium potatoes. bring to a boil. coarsely chopped 1 (17 oz) can whole kernel corn 1 (15 oz) can English peas Drain corn and peas reserving liquid. cover and simmer 1 hour more. coarsely chopped 2 (8 oz) cans tomato sauce 1 hot red pepper 1/2 small cabbage. Place potatoes in broth and simmer 45 min or until potatoes are done.29 -- Audleman & Lyver . Serve as a soup with a potato. cubed 4 medium carrots. Add liquid. Add corn and peas and simmer uncovered 30 min. 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. pepper Brown ground beef and onion together. salt and pepper. reduce heat and simmer 1 hour. Add all except seasonings. well washed 6 c water 6 beef broth cubes Heat water to boiling and add cubes to form cube.
Quick Biscuits While you are preheating the Dutch oven (10 charcoal briquettes underneath). and cook for an hour or so until the potatoes are cooked through. Flatten to 1/2" thick. if you're camping) biscuits. Lift the Dutch oven off the bottom coals. Combine flour. Turn out on floured surface and briefly kneed. salt and baking soda in bowl. 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. Place the potatoes in the oven in layers. Place milk and butter in 2 qt saucepan and heat until scalded. baking soda. Mix in bread sugar cinnamon and eggs. VA 5. Cut in Crisco until mixture becomes grainy.30 -Audleman & Lyver . Bake at 500 for 10 min. Place in oven and turn once to coat on both sides. 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.K. Cook another 8-10 minutes (check at 5 minutes to make sure they aren't burning). Pete Farnham. Pack 1515. Powdered milk just fine. Cakes. Stir in raisins The Dutch Oven Cookbook -. Place coals on oven to bring temperature to 500 while making dough. Key--oven needs to be HOT. Alexandria.Garlic Potatoes 6 medium sized potatoes Garlic salt 1/2 pint of cream Peel potatoes and cut into thin slices. using the recipe off a Bisquik box. Beat eggs and salt together. and put 25 coals on top. Australian Scouter 5.L. CM. Pour cream over the lot. Let sit for 5-7 minutes (this browns them on the bottom). Add buttermilk and stir with fork until it forms dough. Put the biscuits into the Dutch oven and cover. or until done. Bruce Ward. Do not over-kneed. sprinkling some garlic salt on top of each layer. Cut out with glass or cup. make rolled (or drop. Stir until bread is well soaked.
about 30-45 min. Shalimar. Sprinkle cake mix over top of fruit. Add the oil and eggs. and bake for about 30 minutes. DO NOT STIR. Scoutmaster The Dutch Oven Cookbook -. about four or five charcoal briquettes worth.31 -- Audleman & Lyver . Drain the pineapple juice and spread the pineapple out evenly over the top of the batter. This doesn't seem to be too critical. Bake until toothpick comes out clean at 350. Cover the oven top with coals.and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven on a trivet. Add water until the resulting batter is fairly thick yet. except if it is too thick it seems to burn easier. Add the batter. it will burn. Melt oleo in lid and pour over quarters. Any combination of fruits can be used. Fl Monkey Bread 4 cans Biscuits 1 c Sugar 1 c Brown sugar 4 tbs Cinnamon 1 stick oleo Cut biscuits into quarters. Top with cinnamon sugar or brown sugar. I recommend 1 can apple filling and 1 can of fruit cocktail. Magretta Audleman. DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. mixing well. Place in Dutch oven. and any other ingredients that your particular cake mix calls for. Bake 350 for 35 min. Drop quarters into bag and coat well. Preheat the Dutch oven slightly and oil up good. 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. Cover and bake until bubbly and top is lightly browned. Use a very small amount of coals on the bottom. Steve Tobin. Place the cover on the oven. about 30-40 min. Replenish the coals on top if needed. "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. Mix sugar and cinnamon in plastic bag.
32 -- Audleman & Lyver . Sprinkle cake mix over top and DO NOT STIR. Add 1 cup sugar. melted 1 white cake mix 1-3/4 c chopped nuts Pour pie filling in bottom of oven. . slowly. Top with nuts. sugar. LET STAND 10 to 15 minutes before serving. 1/3 cup oil. Add 4 teaspoons oil to pot. Bake for about 30 min at 350 degrees. Combine egg. . cinnamon and ginger.Stir. . 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. . Then add to remaining milk mixture. Cook until set. Preheat oven over 8 burning coals. Pour remaining milk OVER (do not stir in!) pudding. dump in peaches (with no more than 1/2 cup of the juice).Easy Peach Cobbler 1 Box Duncan Hines yellow cake mix (O/U. 3 eggs. Rockville. Pour melted butter over top. molasses and butter. 2-5 minutes. MD. Cook 2 min. 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). mix cake mix. Bruce Rosen. 5 minutes. Scoutmaster Troop 1948. Stir and cook until thickened. Add small amount of the hot milk mixture. Add 1/2 cup brown sugar to pot When sugar has melted. add to milk stirring constantly. 1 and 1/3 cup water. salt. and . Pour cake batter on peaches S-L-O-W-L-Y Put lid on oven and add 12 burning coals on top of lid. Add 2 teaspoons cinnamon . 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. The Dutch Oven Cookbook -. Allow cake to cool 30 minutes before serving. Combine cornmeal. Cherry Crisp 2 cans cherry pie filling 2 sticks butter.
Sprinkle cake mix over all and put butter pats on top. On a lightly floured surface. Serves 16 Ann Audleman. Scouter. Cool about 15 min. Mix well and pour into pie shell.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. and enough milk to make a thick glaze. 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. Stir together powdered sugar. Hawaiian Pie 1 stick margarine 1/2 c chopped nuts (pecans. vanilla. 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. Michael Holmes. Place on trivet or inverted pie tin in 350 Dutch oven. Cut each loaf into 4 pieces(total of 8). Bake for 30 min. Continue coating ropes and attaching to form a 10-11" circle. Spoon over top of cake. Cook 20 -30 minutes or until "cake" is done. spread fruit and nuts in bottom of Dutch oven. Brush each rope on all sides with melted butter. Roll rope in sugar mixture to coat evenly. Cover and let rise in a warm place for about 30-40 min. Cover with foil last 15 minutes to prevent over browning if necessary. Fl The Dutch Oven Cookbook -. Giant Cinnamon-Pecan Ring 2 1lb loaves frozen bread dough 1/2 c butter. Attach securely to end of first rope and continue coil. Add remaining ingredients. Decorate with cinnamon sticks and pecan halves. Let stand in oven about 5 min after removing coals. Form each piece into a rope about 18" long. Ft Walton Beach. Sprinkle any remaining sugar over coil. peanuts. Roll another rope in sugar. Sprinkle with chopped pecans. Shape rope into a coil in the center of the Dutch oven. sugar and slightly beaten eggs. flatten thawed dough slightly. and cinnamonths Place mixture on sheet of foil. Stir together sugar. brown sugar.33 -- Audleman & Lyver . Bake at 350 for 30 to 3 min or till done.
Beat well. 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 -. Bake for 6 to 7 min. Combine cold milk and cornstarch and mix well. Stir in chocolate chips. mix sugar. and vanilla extract. Add to mixture along with salt and eggs. extract and melted 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. brown sugar. Chocolate Chip Cookies 2-1/4 c all purpose flour 2 eggs 1 c butter. Beat in egg. Add remaining ingredients and mix well. Place on top of inverted pie tin and bake at 450 for 10 min. Place on trivet or inverted pie tin in 400 Dutch oven.34 -- Audleman & Lyver . softened 1 (12oz) semi-sweet morsels 3/4 c sugar 3/4 c brown sugar 1 tsp vanilla extract In large bowl. Beat until smooth. Blend in egg and vanilla. Drop onto ungreased pie tin or aluminum pan. Drop onto greased pie tin or aluminum pan. Pour into pie shell. Gradually add flour. sugar. stirring until well mixed. combine butter. 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.
Drop on pie tin. Close up Dutch oven. Craig Bond. If you are using foil. so be patient.M. ricotta. Will Rogers Council.5 tsp almond flavoring 1. Stillwater. butter and whipping cream over low heat until smooth. Pour this into crust. This dessert if great warm. It is done when the top cracks and is firm. Roundtable Commissioner.5 tsp vanilla 12 oz Nestles chocolate chips 1/4 cup butter 1/2 cup whipping cream. Mix first five ingredients (cream cheese. Filling: 2 pkgs 8-oz cream cheese 1 cup sugar 1 16-oz tub ricotta 6 eggs 1/2 cup sour cream 1. crushed.Turn the lid upside down on the coals and make French toast or eggs on it. 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. OK The Dutch Oven Cookbook -. Melt chips. Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch. Pour 1/3 of white mixture into chocolate mixture and mix well. Breakfast Dishes *** Breakfast tip *** . sugar. and bake until done. Scouter Devil's Tooth Cheesecake Crust: 1/2 cube melted butter 1 pkg chocolate cookie wafers (Nabisco). Sprinkle brown sugar over bottom. so that you have a "pan" inside that just rests on top of the water/other but won't fall in. sour cream) until smooth. Place maraschino cherries in the holes in the pineapple slices.Use a metal pan that will fit into the Dutch oven *or* use foil. Place pineapple slices in a single layer on the bottom. This is very dense and takes about 1. place coals on top if desired or possible. going up the sides at least 1-inch. Put dots of butter in pan. Use several layers of foil. eggs. you can include walnuts. Add almond flavoring.25 hours to bake. Pawnee Bill District. but to true chocoholics. wrap the foil over the sides of the Dutch oven. Scouter 5. drizzle mixture of powdered sugar and vanilla (just a little goes a long way) over top for icing! Jim Sleezer. Pour cake batter over this. Also. . Mix butter and crumbs and press into a 10-inch Dutch Oven. it becomes the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a cup of morning coffee. Kathleen Burton. Make a depression in middle and fill with spoon of jelly. When baked.35 -- Audleman & Lyver .Bake jelly Danish by adding a little sugar and butter to a biscuit recipe.
Crack one or two eggs in to each of the depressions. Phoenix.Cholesterol Free Breakfast Carton/package of egg substitute.-8 egg equiv. Az Pita Pocket Breakfast 1 lb sausage (pork. When the whites are white. "Scout's Honor!" Chuck Bramlet. We used "Nu-Laid". crumble the pork sausage. Scouter. This will save time and reduce the sausage fat that will need to dispose of). Fry potato/sausage mixture until potatoes are browned. sauté with sausage. Potawatomi Area Council (Wisconsin) The Dutch Oven Cookbook -.) Various omelet fixin's. Thunderbird District. Bring water to boil. minced 6 Pita breads. Pour some egg substitute into Ziplock bag. Washington. Remove the Dutch oven from the coals. Eat and enjoy. cover with water. Add favorite omelet fixin's to contents of Ziplock bag. Add hash brown potatoes. Council Commissioner. dump omelet on plate. refrigerate or freeze in Ziplock bags. Stir in onion. open bag. and the Ziplock bag doesn't melt or leak. Mix contents thoroughly by squeezing. (8 oz. Bob Harrold. make several depressions in the top of the potatoes. CF "bacon" bits. (Hints: Brown sausage and sauté garlic onions and peppers in advance. Fill large pot (2-3qt) 4/5 full of water.36 -- Audleman & Lyver . 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. Spoon into Pita Pockets top with salsa to taste. Brown sausage drain fat. This takes about 8-10 minutes to cook. David Drabkin. Cover the Dutch Oven. turkey or ground beef) 1 medium onion. onions. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. Cover with a water and boil until sausage is cooked. Seal Ziplock bag. Troop 323. pepper. ASM.e. diced 12 eggs. celery. Add heat to the top to cook the eggs. This does really work! I did it. The yolks should be liquid. Sandwich-size Ziplock (TM) plastic bag for each omelet. etc. medium 1 clove garlic 1 bell pepper. sausage fat and cook together until eggs are scrambled. When done. boil until water is dissolved. beaten 1 jar salsa Pre-heat DO (@12 coals on the bottom). Add eggs. i. Grand Canyon Council. saving 2 TBS. and dig in. Check occasionally. garlic. Drop Ziplock bag of omelet into boiling water. sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. Using a large spoon.
Ron Fox. Stonewall Jackson Area Council Train Wreck Breakfast Take the Dutch Oven you used for Cherry Cobbler the night before. checking occasionally. If you've got some shredded Taco Cheese. cover. Toss in the chopped onions left over from last night's foil packs. Stir in the hash brown potatoes and cover. Cover and cook until eggs start to set. and bake for 35 . Scrape out the big chunks of uneaten cobbler. Break up bread into the oven. being careful to flip over the potatoes so that you don't mash them all up. Cook it up so that the grease is rendered.Pack 82. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear.Troop 92. Assistant Scoutmaster . Toss in the left over hamburger from last night's foil packs. cover and continue heating until eggs are completely set and cheese is melted. Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Lightly grease the foil with butter. The cheese rises to the top. Cover and cook for an additional 3-5 minutes. Slice and server like quiche. 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. Once the potatoes are cooked.37 -Audleman & Lyver . Once the potatoes are brown. 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. dump them into the Dutch Oven. Adviser. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man. Crumble cooked sausage meat over bread and cover with cheese.a. throw that on top. VA The Dutch Oven Cookbook -.15 minutes) Sprinkle grated cheese over egg mixture. Post 486. and 1 tsp. salt (to taste). Rich Locke. Milk 1-1/2 tsp. Des Plaines Valley Council Mountain Man Breakfast 1/2 lb bacon (or pre-cooked sausage) Med onion 2 lb.Quick & Easy Breakfast Casserole (a. .) Cooking times will vary with the weather and your state of awake but its almost impossible to screw up. Williamsburg. Serve once the eggs are cooked.k. Dry mustard 1 tsp salt Line a 12" Dutch Oven with heavy-duty foil. put in about 6 eggs.40 minutes. making a super filling camp breakfast for a crowd! Frank Chesson. Stir. melting into a golden brown crust over a fluffy layer of eggs. dry mustard. Pack 69.(10 . milk. Pour the egg mixture over the layered bread/sausage/cheese in the oven. Stir. Stir. 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. Cubmaster. Cubmaster . mix eggs (lightly beaten). Serves 6.Cholesterol Casserole) 8 slices of bread 2 pounds of sausage 16 oz grated cheddar cheese 12 eggs 1 qt. Sprinkle liberally with Tabasco (TM) sauce. In a separate bowl.
Mix in raisin bran. 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. Stir into rue until well blended. salt and sugar together. Can be refrigerated for up to 6 weeks covered. bacon or sausage or all on top of the eggs if you use bacon pre-cook it. eggs. First stretch the biscuit dough thin a spread it over the bottom of the Dutch oven so none of the oven can be seen. Serve biscuits split with gravy on top. Cook until thickened. Blend in water mixture. 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. Breakfast Muffins 1/2 lb butter. bacon. Mississippi. Allow to cool slightly. Bake in 375 oven for 25-30 min. Add your preference of ham. It work for us and was given to our lodge by a Scoutmaster and his troop credit must go to Troop 29 of Union. Slowly add milk while stirring. Gradually add flour and buttermilk alternately. Breakfast Pizza All you need is biscuit dough pre-made from the store or homemade if you have the time. baking powder. ham. milk. Then pour a small layer of scrambled eggs over the dough. 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. Pour off excess grease. Scouter. Combine water and baking soda. Mix in eggs. Beat eggs. Joe Maxwell.38 -Audleman & Lyver . Pour into Dutch oven and bake 350 for 45 min. OA Lodge Advisor The Dutch Oven Cookbook -. Brown sausage and onion together. Stir in flour. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up. Cook into a light rue. sausage your preference or all three and cheese. Cream together butter and sugar.Crustless Quiche 1/4 lb Butter 3 oz Cream cheese 1/2 c Flour 2 c Cottage Cheese (approx. 3 cheeses.
Sprinkle with almonds and 1 tbs sugar. About 15 minutes. (large frying pan) Stir well until sugar/butter becomes a caramel. Bob Harrold. Remove them from the oil and roll them in the cinnamon and sugar mixture. Add to dry ingredients. and a tablespoon of water in the cover of a chef kit. WARNING: These are habit forming. beaten Combine dry ingredients. milk and butter. but good) Melt butter. cinnamon.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. Bob Harrold. Cut the biscuits into quarters.39 -- Audleman & Lyver . Potawatomi Area Council (Wisconsin) The Dutch Oven Cookbook -. Spoon into greased muffin pans. Enjoy. Council Commissioner. Save 1 tbs of mixture. CAREFULLY drop them from a spoon into the hot oil. Stir until well moistened. coating each part with caramel. Combine eggs. NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. Stir into the caramel mixture. Be careful not to allow it to become too hot. Council Commissioner. Turn them once. Add pecans and raisins to the caramel 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. Heat over coals. Place the pan in the Dutch Oven using the "three stone method" bake the biscuits until they are golden brown. 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 into batter. brown sugar. Toss blueberries with reserved flour mixture.
1. Fry till golden brown. Prepare pudding mix according to package directions. Chocolate Trifle 1 . Repeat layers twice with remaining ingredients. Chop vegetables and leftover cooked meat then mince the vegetables and meat together then mix into the batter. Bradley Beaulieu. Chill for 8 hours. VA Corn Meal Mush 1 qt boiling water 1 c cornmeal Salt Bring water to boil with salt. Place 1/3 of crumbled brownies in the bottom of Dutch oven which has been chilled to freezing (i.com.e. The Dutch Oven Cookbook -. Herndon.40 -- Audleman & Lyver . Prick the top of the warm brownies at 1 inch intervals using a fork and drizzle with Kaluha or coffee. whipped toping and crushed candy bars. omitting chilling. 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. Slowly stir in cornmeal.au 5. Australian Scouter firstname.lastname@example.com 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.8 oz package of Fudge Brownie mix 1/2 c coffee flavored liqueur 4 tbs strong brewed coffee 1 tbs sugar 3 . Serve as they are but I like them with Bacon and eggs! Jim McGregor. Turn them when the edges look tike crumpets that are bubbly.4 oz English toffee candy bars (crushed) Prepare the brownie mix and bake according to package directions. Spoon mixture into the hot oil.9 oz package instant chocolate pudding mix 12 oz container whipped topping 6 .: place in snow for 1/2 hour). ending with crushed candy bars. Let cool and crumble. David Urban and Peter Stein. Cook 20 min stirring often. Top with 1/3 of pudding.3.19. salt and the egg in a bowl and mix well slowly adding a little milk until you have a smooth batter. Scouts in Troop 1577.N. Have hot oil in the camp oven.
mince meat to a fine pulp. 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. Turn into bowl and mix well. Indian Pemmican 2 lb dried beef 1 c raisins 1/2 c yellow raisins Beef suet Using a blender. Chop just enough to break up raisins. about 15 min a side. Pour melted suet over top. Slice into 1/2" slices. Allow to cool slightly.41 -- Audleman & Lyver . Store in Ziplock bags. Stir in raisins. Turn onto a jelly roll pan and allow to cool completely. The Dutch Oven Cookbook -. Flour lightly and pan fry in small amount of oil until brown. Cut into strips and then into bars about 1" wide and 4" long. These bars can be stored for several months.
2 or 3 4 or 6 3lbs 3 oz. 6.6. 1 3/4 2 or 3 16 .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. Scouter 6. 2 .5lbs to 7lbs 5 oz.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.16 oz. 2 4 or 5 1lbs 13 oz. Food Reference Information Information provided by Steve Tobin.12 oz.C.42 -- Audleman & Lyver . 1 1/4 1 14 . or 5 3/4 12 1 qt 14 oz #10 6. Can Sizes Can Size #1 #300 #303 #2 1/2 #3 cylinder Net Weight Cups Servings/Can 10 1/2 . or = 1 cup reconstituted dry milk + 2 tsp margarine or butter = 1 tbs vinegar + 1 cup sweet milk. Cornell Ext. Substitutions 1 cup Milk 1 cup Buttermilk 1 1/2 tsp cornstarch 1 cup Honey = 1/2 cup evaporated milk + 1/2 c water.13 25 #5 48 oz 6 SOURCE: Purchasing Food for 50 Servings.17 oz. Bulletin 803 The Dutch Oven Cookbook -.
3 months 6 months 2 years 18 mon 8 months 2 years 6 months 2 years 2 weeks. not needed Airtight containers -.3 months 12 months 6 months 3 months 2 years. 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.6.D.8 months 6 .8 months 6 .43 -Audleman & Lyver The Dutch Oven Cookbook . 18 months or expiration. Keep refr. Refr. 2 years 6 . after opening to extend life Keep tightly closed Refr.8 months 12 months 12 months 6 months 2 .2 years 2 weeks.12 months 2 . Store air tight Cover tightly. after opening Once opened. Storage Times STORAGE AT 70 DEG F. after opening Keep tightly closed " " " Keep in air tight cont. after opening " " " Refr. store air tight Once opened.3 months 2 . store air tight Refr. 6 months 1-3 months 8 months 4 months Keep cool " " Cover tightly " " Refr. to extend life Keep air tight Refr. 1 . after opening Refr. 18 months 6 . 10-12 months 3 months 2 weeks.
brownie.9 months " " Pie crust mix 8 months Keep cool and dry Potatoes instant 6 . unopened opened baby food fish and seafood fruit meats pickles.3 weeks. after opening* Keep cool. Casseroles complete or add own meat 9 . air tight " " " " " " *The FDA is concerned about storing foods in opened cans because of cans using lead solder.Michigan State University 6.dried Canned fruit juices Vegetables .44 -- Audleman & Lyver .12 months " " " " Soup mixes 12 months " " " " SOURCE: Cupboard Storage Chart . Mixes and Packages Foods STORAGE AT 70 DEG F HANDLING HINTS MIXES AND PACKAGED FOODS Biscuit.confectioners 18 months " " granulated 2 years. Airtight containers packaged 2 mon Keep box tightly closed Crackers 8 mon " " " " Frosting canned 3 months Ref.F. 12 months 2 . " " SOURCE: Cupboard Storage Chart .Michigan State University The Dutch Oven Cookbook -.12 months " " " " Cookies homemade 2 . olives vegetables Fruits .Michigan State University 6. FDA now recommends acid foods like fruits and tomatoes once opened should be transferred to glass or plastic SOURCE: Cupboard Storage Chart .E.12 months " " " " Pudding mixes 12 months " " " " Sauce and gravy mixes 6 . leftovers mix 8 months Hot roll mix 18 months Airtight container Pancake mix 6 .dried Keep cool Refr. 2 days 5 days 3 days 6 months 9 months 1 yr. HANDLING HINTS CANNED AND DRIED FOODS Canned foods. & muffin 9 months Keep cool and dry Cake mixes 9 months " " " " angel food 1 yr. Canned and Dried Foods STORAGE AT 70 DEG F. Cover tightly Vinegar opened 1 yr.3 days 2 days 1 wk.
STORAGE AT HANDLING HINTS & CONDIMENTS 70 DEG F Catsup. " " " Other extracts opened 1 yr.G.Michigan State University The Dutch Oven Cookbook -. dry. Herbs. prepared yellow unopened 2 years. " " " SOURCE: Cupboard Storage Chart . chili sauce unopened 12 months opened 1 months Mustard.45 -- Audleman & Lyver . HERBS. Keep tightly closed opened 1 yr. ground 6 months away from sunlight and herbs 6 months heat herb/spice blend 6 months Vanilla unopened 2 years. Condiments and Extracts SPICES. Storage Times of Spices. opened 6-8 months May be refrigerated Spices and herbs whole 1-2 months Store airtight.6.
gloves.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. can opener. utensils. pots. Sample Meal Evaluation Sheet Information provided by Scott Dillard. pans. 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? -.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 .
IT COMES OUT TOOO HOT TO HANDLE). Using a paper towel with dipped in vegetable oil.. Being part Smores and part Taco we aptly named them SMACOs. gooey chocolate and marshmallows. Using tongs fold the tortilla in half (making a taco shape). knife. wipe the bottom (not too much.. Unlike SMOREs the shell will not crumble but allow you to enjoy this delicacy in a relatively clean manner.48 -- Audleman & Lyver . Once shell has cooled to touch enjoy. You will note that the oven side of the tortilla is a golden brown. mixing spoons. Eagle Scout.COM Adirondack Beans 1/2 lb. onion..TEK. Remove lid Remove SMACO from Dutch oven and place on paper plate to cool (THIS IS A MUST.Thanks to Peter Van Houten.the inside will still be moist and warm..WV. Add all remaining ingredients. and place hot coals under and on top of the oven. We made over 200 of these in under an hour using multiple Dutch ovens. stirring occasionally. Take your Dutch oven. SMACOS Failure being the mother of invention led us to discover a uniquely delicious treat this past week at Webelos Camp. Remove lid. version 2. peter_van_houten@QM. Cover for another minute.3. as well as a tasty one. When meat is brown. and the kids LOVED them. This dish provides a well balanced meal. and bacon together in bottom of Dutch oven. On top of that place a handful of semi-sweet chocolate chips. On top of that place a handful of mini-marshmallows.Andy Read. just enough to give it a gleam).. Troop 25 SPL. -. Bake for one to one and one half hours.. 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. Place on coals (we did this with as few as 6 coals) In the bottom of the Dutch oven place a soft flour tortilla. cover. We cooked up some extra for the next morning and they were just as good the next morning as they were that night. -. Little Falls. hamburger 1/4 lb.Appendix 1: Some Additional Recipes This appendix did not appear in the original Dutch Oven Cookbook.. drain off excess grease. can opener Fry hamburger. New York The Dutch Oven Cookbook -. Cover Dutch oven with lid for 1+ minutes.
"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. Cannon River District. SM. Troop 39.com. Add water until the resulting batter is fairly thick yet. mixing well. Drain the pineapple juice and spread the pineapple out evenly over the top of the batter. and any other ingredients that your particular cake mix calls for. except if it is too thick it seems to burn easier. Cannon Falls. This doesn't seem to be too critical. srtobin@mmm. The cornbread adds a wonderfull taste and texture to this dessert. Place the cover on the oven. -. Use a very small amount of coals on the bottom. MN The Dutch Oven Cookbook -. and bake for about 30 minutes. Replentish the coals on top if needed.49 -- Audleman & Lyver . It has become a troop standard.Steve Tobin. Add the oil and eggs. Add the batter. Cover the oven top with coals. about four or five charcoal briquettes worth. Preheat the Dutch oven slightly and oil up good.
com. email@example.com Lexington. 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. Venturer Leader 1st Camden South Scout Group Camden NSW Australia I think Jim Mc probably has the key to the metalic taste problem.50 -Audleman & Lyver . I've never had any of my baking taste weird from it. The best way to avoid having to scour any pot is to have it well seasoned to begin with. (lick your finger and touch the bottom of the pan quickly. -. however. using a pad of paper toweling. BTW. Make sure you always re coat your oven with oil after use. this will not make the pan bake everything real spicy or anything. An oil that stands up to high temps. -. If you wet it and it stays uniformly wet it isn't. Next .au. 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. If it beads water it's seasoned. completely cover the inside (and outside if you like) of your dutch oven with the grease. use a lubricant when frying or baking. oh. Bake the pan in a hot oven for about an hour. 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. I like to clean the item VERY well and Jim McGregor sure seems to have the handle on that. if you like. I wash mine the same way I do all other cook gear and don't seem to have a problem with food sticking. In the past when I've really made a mess that soaking and elbow grease couldn't clean up and had to scour. it is also now DRY). if it sizzles it's hot. Next you will want to bake it in the oven at. Then heat up the oven again gradually until all the oil burns black for a while. Scald the oven with boiling water and make sure there is no residue left over from the scrub out. that gives you another excuse to go camping <grin> -. spicy bacon or sausage and cook it in them. let it cool till it is bearable to touch and rub in the mixture so you can feel the salt getting into the metal. For a real deep seasoning. This is not . and above all NEVER add food to a cold pan. reseasoning seemed to work well and I learned my lesson. and especially for new ones. If you can get your hands on it use some really spicy Pennsylvania dutch sausage.. By the way.edu I have a couple of Camp ovens which I assume are the same as your Dutch Ovens. Kentucky USA] The Dutch Oven Cookbook -. Heat the pot on a stove till it is above boiling temp.caer. repeat NOT needed unless there is rust.Jim McGregor. (like olive or peanut oil) can be wiped on at this time. As usuall the best way is the way that works best for you. 1 tablespoon salt with 1/2 cup Vegetable oil. Next. say 450 for 20 minutes or so.. Remove from the fire and coat the pan with a product that contains lethicin (sp?) such as PAM. First give it a really good clean. Return the pan to the fire and heat till the coating starts to smoke just a little. 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. jimmcg@ozemail. it's necassary to do this two or three times.uky. steel wool or something abraisive but avoid detergents if possible (unless they are really greasy) and use really hot water. I have a diference of opinion with those that feel no soap or detergent should ever contact cast iron cookware. PAM is available. (if possible use olive oil) do not use canola oil as it burns at a lower temperature. I do feel that any time abrasives are used they grind away the seasoning and the pot will probably need to be re-seasoned. my favorite was not mentioned. I expect any of the methods of seasoning cast iron posted will work well.Jason Keen. The way I prepare them for use is the same as re-sweetening an old one.Dan O'Canna [firstname.lastname@example.com 2: Seasoning My personal favorite method of "sweetening" dutch ovens is to get some heavy. it just gives it a light flavor. (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. wait until it cools a bit then scald the whole thing with hot water again to get rid of any excess salt. The best way to keep a camp oven in good condition is to use it often. Take a mixture of Vegetable oil and some salt. IMHO if you wash it and rinse it and the rinse water "beads" the coating applied when "seasoning/sweetening" is doing it's job.
51 -- Audleman & Lyver .The Dutch Oven Cookbook -.