Hawaiian Pie

Ingredients

1 stick margarine
1/2 c chopped nuts (pecans, peanuts, almonds)
1 c sugar
1 tsp vanilla
2 eggs
1 tsp vinegar
1/2 c coconut
1 unbaked pie shell
1/2 c raisins

Directions
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into pie shell. Place on trivet or inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven about 5 min after removing coals.

Tags: Dessert, dutch oven, dutch oven cooking

Pineapple Chicken Bake

Ingredients

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, drained

Directions
Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in hot oil. Drain pineapple, reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in Dutch oven, arrange potatoes around chicken. Brush with half of the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple, brush with remaining sauce, cook 30 min more.

Tags: dinner, dutch oven, dutch oven cooking

Easy Beef Pot Roast

One of the easiest and yet very tasty pot roasts we have made while camping.

Ingredients

3-4 lb rump roast or pot roast
6 medium potatoes, pared and halved
6 medium carrots, cut into 2" pieces
3 medium onions, halved

3 garlic cloves minced
1 tsp salt
1/4 tsp pepper
1/2 c water or beef broth

Directions
Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat and vegetables carefully and place on serving platter. Let rest for 10 minutes before slicing.

Tags: dinner, dutch oven, dutch oven cooking

Bread is always a great addition to any camp meal and baking your own bread doesn’t always require having some kind of camp oven.  You can always use your campfire to prepare that bread and have fun in the process. 

An easy and fun way to cook bread over coals or a fire is making breadsticks with bread on a stick.  This camp treat may be cooked while other food is cooking so it is ready at the same time as the main meal.

The basic and easiest method uses dough rolled into a long thin rope that is wrapped around a stick.  The stick is held over the coals and rotated until brown on all sides.  It requires a little patience to get the inside done at the same time as the outside.

To start, take some type of bread dough and roll it between your hands, forming a long piece (like making a snake or rope out of clay).  Don't leave it too thick, which will make it harder to cook all the way through.

Next, select your cooking stick.  This should be heavy enough to support the dough but not to thick.  Be sure the stick is free of dirt, debris and any other loose particles.  Take the dough and wind it around the stick in a spiral, pressing the ends to the dough so that it does not fall off.

Place the stick over the coals.  It is much easier to cook breadsticks using coals than fire, since they give off a better heat.  It may be helpful to prop the stick up over the coals with a couple of rocks, or pile a couple of rocks on either side and lay the stick across the coals so you don't have to hold it during the entire cooking process.  Occasionally rotate the stick so that the bread gets brown on all sides.  Patience is helpful here, to ensure that the bread is cooked through.

You can use a thicker, longer stick laid horizontally above the coals to make several at one time.  This will save time if you need to cook for a larger group. 

A variety of dough can be used.  Try various kinds to see which one you like best keeping in mind convenience as well as taste.  The easiest is tube biscuits, which come in a number of types and prices.  Take one or more biscuits and roll between your hands to form the rope of dough to be wrapped on the stick.  Other possibilities include Bisquick (don't make the dough too wet), bread dough (if frozen, let it thaw and rise a little), and scone dough (sometimes available at the bakery or deli in your local supermarket).

Fur traders from Scotland, who trapped and explored all across North America in the 1800's, couldn't bake regular breads in the regular way because ovens were just too big for their canoes.

Instead, they put concocted a mixture of flour, water and fat from hunted animals, put it on a stick, and baked it over their campfires.  They called this "bannock" which means bread in the Scots Gaelic language.

Hence, the Scots showed Native peoples like the Eastern Canadian Micmacs, Great Plains Ojibways, and Northwest Coast Haida, how to make this bread and even today bannock is enjoyed as a favorite traditional food wherever Native people gather.  Bannock can be fried, deep-fried, barbecued, cooked over an open fire, or baked in an oven.  Over the years, people have added baking soda, oatmeal, raisins, eggs, or sugar to the basic dough.

Ingredients
5 ¼ cups flour
12 tsp baking powder
¼ cup sugar
2 cups water
2 tablespoons vegetable oil
3-4 teaspoons animal fat (lard) or shortening (butter)

In large bowl, stir together flour, baking powder, sugar and salt.  At this time you can add something extra if you choose – ½ cup raisins, for instance.  In a medium bowl, beat together the water, eggs and oil and then add to the dry ingredients.  Mix well.  Fry, barbecue, bake or cook over fire coals as mentioned above.  
After cooking, serve with butter, jams, jellies, or honey.  This is sure to be a family or group favorite!
 

Tags: bread, dinner, dutch oven, dutch oven cooking

A one pot meal is a camper’s delight as the meal only takes one pot, as suggested in the title, is quick and filling, and if the pot is large enough can feed a crowd.  Cleanup is also a bonus. 

A good One-Pot Meal recipe should be:
Quick: The recipe should take less than 30 minutes to prepare and need only 30-45 minutes to cook.
Easy:  Even novice cooks should be able to make a successful One-Pot Meals.
Healthy:  A One-Pot Meal is low in fat and high in nutrition.
Tasty:  A One-Pot Meal should taste good and be filling.
Convenient:  A One-Pot Meal should be able to use fresh, frozen, dried and canned foods for the ultimate in convenience.

What is a True "One-Pot" Meal?
A true "one-pot" meal contains protein, starch and vegetables all in the same pot.  Any recipe that directs the cook to, "Prepare pasta separately." or "Serve with bread." is not a true "one-pot" meal.

What Do You Use to Cook One-Pot Meals?
A 2-quart cast iron Dutch oven is great, feeds 2 adults and may be used on the camp stove or a campfire.  However any type of cooking pot may be used and the size is easy to determine if you remember the one-quart-per-person rule.  To feed four, use at least a 4-quart Dutch oven or other pot and be aware that larger pots will probably increase the baking time.  Your Dutch oven need not be enameled cast iron, but it does make for easier clean up, storage and lighter weight when the pot is full of food.

Below is a classic one pot recipe:

Chicken and Dumplings
serves 6 | 30 minutes active time | 45 minutes total time

This old-fashioned winter dish is the soup equivalent of a hot toddy.  Use a wide pot so the dumplings don't stick together.
Ingredients for the soup
* 2 tablespoons olive oil
* 1  3-pound chicken, cut into pieces
* 1/4 cup flour, seasoned with salt and pepper to taste
* 1 medium yellow onion, peeled and cut into large chunks
* 2 carrots, peeled and cut into large chunks
* 2 stalks celery, cut into large chunks
* 1 bay leaf
* 1 sprig thyme
* 1/4 teaspoon turmeric
* Kosher salt and freshly ground black pepper to taste
* 4 cups low-sodium chicken broth
* Fresh parsley
Ingredients for the dumplings
* 1 1/2 cups flour
* 2 teaspoons baking powder
* 1/2 cup coarsely ground cornmeal
* 1 tablespoon sugar
* 1 teaspoon kosher salt
* 1 3/4 cups heavy cream
1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side.  Remove and set aside.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. Garnish with the parsley.
Tip:  For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.

Tags: dutch oven, dutch oven cooking

Really simple and yet delicious dutch oven meal:

2 lb. Ground Beef
2 Potatoes
2 Onions
2 Bell Peppers
2 cans Green Peas or other vegetables
2 cans Cream of Mushroom soup of other creamed soup
2 soup cans Water – not from the ditch

Brown the ground beef in a Dutch oven. Retain all the drippings.
Thinly slice the potatoes into circles. Layer onto the top of the meat
Thinly slice the onions. Layer onto the potatoes
Add a layer of bell peppers
Add a layer of green peas
Add a layer of creamed soup and water mixture.
Cook for 30-40 minutes or until the potatoes are soft.
To serve, spoon down through all layers – serves 8-10

Tags: dutch oven, dutch oven cooking

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, spread fruit and nuts in bottom of Dutch oven. Sprinkle cake mix over all and put butter pats on top. Cook 20 -30 minutes or until "cake" is done.

Tags: camping recipe, Dessert, dutch oven, dutch oven cooking

Dough:

2 cup warm water
1 Tbs. sugar
1 packet yeast (approx. 1 Tbs..)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil

Filling:

Pepperoni

Sausage

Mozzarella Cheese

Peppers

Onion

Your choice

Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over and seal.

Tags: camping recipe, dutch oven, dutch oven cooking

2 lb well trimmed corned beef
1 small onion, quartered
Boneless brisket or round
1 clove garlic, crushed
1 small head green cabbage, cut into 6 wedges
6 medium carrots cut into quarters

Pour enough cold water on corned beef in Dutch oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carats, heat to boiling. Reduce heat and simmer uncovered 15 min.

Tags: dutch oven, dutch oven cooking

2 cups biscuit mix
1/2 cup milk ( use pre-measured powder milk in a zipped bag )

1. Stir the ingredients together; this will make a very thick dough. Add a few teaspoons of milk if necessary. Shape it like a bread loaf, and dust with additional biscuit mix or flour.

2. Grease a large sheet of foil heavily. Place the dough on the foil and wrap it loosely so the foil package will not burst when the dough rises. Wrap the dough loosely again to cover the seams and crimping 3. Place the bread package at the edge of the coals and turn every 10 minutes for about 1 1/2 hours, depending on the intensity of the heat.

Tags: bread, camping recipe, dutch oven cooking