Here's a couple tasty recipies you can make in your Dutch oven. The recipies call for charcoal briquettes but you can easily substitute coals from the fire in camp.
Breakfast for a Crowd
• 1 lb. country sausage
• 1 lb. bacon
• 1 large diced yellow onion
• 3 cloves minced garlic
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 2 cups chopped mushrooms
• 18 eggs
• 3/4 cup milk
• 3 cups grated Cheddar cheese
• picante sauce
• salt and pepper
Heat a 12inch Dutch Oven over coals until bottom is very hot.
Fry sausage until brown, then remove.
Cut bacon into 1 inch slices. Fry in D.O. until brown.
Remove excess grease from D.O.
Add sausage, onion, garlic, bell pepper, and mushrooms. Sauté until vegetables are tender.
Mix eggs and milk. Pour eggs into D.O.
Cover and bake at about 325 degrees, using 8 briquettes under and 15 on top for 20 minutes, or until eggs are firm.
Spread cheese over eggs. Cover and let stand until cheese melts.
• 3 young chickens, cut into eighths
• 18 small potatoes
• 12 small onions
• 12 sausages
• One dozen ears of corn.
Scrub the potatoes, peel onions and husk corn. Save the husks, but discard the silk. Spread a layer of corn husks on the bottom of a boiler or large kettle. Pour in 1 quart water. Spread a layer of potatoes and onions on the husks. Add a layer of chicken pieces and sausages. Add another layer of husks, then a layer of corn and another layer of husks. Top with one potato. When that potato is done, everything is done. Cover the pot and steam over fire for 1 1/2 hours or until done.
Dutch Oven Biscuits
• 1/4 cup lard or shortening
• 1/2 cup warm water
• 2 cups flour
• 1/2 cup dry milk powder
• 2 Tb sugar
• 1 Tb plus 1 tsp baking powder
• 1/2 teaspoon salt
Build a charcoal fire with 36 briquets, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12 inch Dutch oven over the circle of coals. Add the shortening to the Dutch oven and heat until melted. Using pot holders, tilt the Dutch oven to lightly coat the interior with the melted shortening. Pour the melted shortening into the warm water, and combine with the dry ingredients, which have been mixed together well. Stir just to make a soft dough. Drop heaping tablespoons of the dough into the Dutch oven. Place the lid on top and use a spade to place the remaining coals on the lid. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey.
Dutch Oven Cobbler
• 6-10 refrigerated pie crusts
• 1 gallon of sliced peaches, drained - save syrup
• dried prunes, raisons or apricots (optional)
• brown sugar
• butter or margarine
Grease your Dutch oven and add a pie crust or two. Put in a layer of sliced peaches then sprinkle with brown sugar and cinnamon and add plenty of butter. Add another pie crust and repeat until you are out of peaches and pie crusts. You can add the dried fruit to the peaches if you like. Add the last pie crust. Takes about 3 hours and not much fire under the oven.
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