International Dutch Oven Society Recipes.

Roast Chicken with Sausage-Apple Stuffing

½ cup plus 2 Tbs. butter	1 cup chopped scallions
1 tsp. fresh thyme, chopped	1 pound pork sausage
1 tsp. fresh sage, crushed	1 egg, beaten
1 tsp. fresh rosemary, crumpled	3 cups cubed, dried bread
1 tsp. pepper	1 tsp. salt
1 roasting chicken, about 6 pounds	3 tart apples, peeled, cored, and cubed

Melt butter in a small oven. Add half of the thyme, sage, rosemary, salt, and pepper; this is the herb butter. Set aside. In large oven (14 deep) melt 2 Tbs. butter over medium heat. Add scallions and cook until wilted. Scrape butter and scallions into a large bowl. Set aside. Add sausage to pan and cook, stirring to crumble until browned. Remove and add to scallions. Add egg, bread cubes, apples and the rest of the seasoning; mix well. Loosely stuff chicken cavity and tie legs together. Save the rest of the stuffing. Place chicken, breast side up, on a rack in oven. Brush with herb butter and roast with 22 coals top and 19 bottom until internal temp. is 175 degrees and chicken is golden brown basting every 30 minutes. Add extra stuffing during last 30 minutes of roasting.

Apricot-Pistachio Rolled Pork

4 lb. pork boneless top loin roast	½ cup chopped dried apricots
½ cup chopped pistachio nuts	2 cloves garlic, finely chopped
¼ tsp. salt	¼ tsp. pepper
1 tsp. apricot juice from can	¼ cup apricot preserves
1 tsp. cardimom
Crunchy topping:
1 Tbs. margarine or butter
¼ cup coarsely crushed cracker crumbs
2 Tbs. chopped pistachio nuts
¼ tsp. garlic salt

Cut roast into a large rectangle that can be rolled and filled. Cut lengthwise about ½ inch from top of pork, to within ½ inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge. Open flat to form rectangle. Sprinkle apricots, pistachios, garlic, salt, cardimom and pepper over pork. Begin with short side and roll tightly. Secure with toothpicks. Pierce pork all over with a fork. Brush entire surface with apricot juice. Let stand for 15 minutes. Cover and refrigerate for 2 hours. Place roast fat side up in dutch oven. Cook with 6-8 coals on bottom and 12-14 on top for 1-1½ hours. Brush preserves over pork and sprinkle with crunchy topping. Roast until thermometer registers 160º. Crunchy topping directions: Heat margarine until melted. Stir in remaining ingredients. Cook and stir 1 minute.

Stuffed Marinated Pork Chops

4-1” thick pork chops (butterfly to the bone)
1 bottle Honey Mustard dressing or marinade

Cover bottom of a glass bowl with dressing/marinade. Pour dressing/marinade into a chop and place in the bowl. Pour dressing/marinade over the chop. Layer chops in bowl with dressing/marinade in and over each chop. Cover and let chops cure in the refrigerator overnight or for 10-12 hours. Place bottle of unused dressing/marinade in the refrigerator for later use.

6 oz. box Stove Top Pork Stuffing mix
1 cup Ocean Spray craisins	1 large unpeeled carrot (grated)
1 2/3 cups water	¼ cup Crisco butter flavor

Prepare per instructions on the box, except add carrot and craisins to water along with the seasoning packet and Crisco. Remove chops from dressing/marinade sauce and discard sauce. Fill inside of chop with stuffing and place into 12" oven with the bone in the center of the oven. Fill and place remaining chops in oven to form a clover leaf with the bones in the center of the oven. Bake at 350º for 30 minutes. (Hold the remainder of the stuffing aside for later use). Remove most of the fat/liquid from the oven with paper towels. Don't move the chops. Lightly baste the top of the chops with dressing/marinade spoon the remainder of the stuffing over the top. Continue to bake at 350º for 30 to 40 minutes. Garnish and serve.

STUFFED CORNISH GAME HENS

2 Cornish game hens 2 C water

10 oz stuffing mix 2 eggs

½ lb. butter 2 tsp. chicken bouillon

2 tbs. lemon pepper seasoning ½ C onion

Boil eggs for 3-5 minutes. Place stuffing mix in a mixing bowl and blend in bouillon solution and melted butter until stuffing is moist. De-bone hens and place a thin layer of stuffing on the breast portion of birds. Place a shelled egg in the center of the breast and cover with a thin layer of stuffing (do not over stuff). Sew the back skin of the birds together with thread and place in a Dutch oven. Mix lemon pepper seasoning with 1 cube of butter and baste the birds and place the remaining stuffing around the birds in the oven. Bake at 300^o for 1 ½ to 2 hours. Baste approximately every 30 minutes.

ELK CHILI WITH BLACK BEANS Lenny Sutton & Jan McFarland

Vegetable oil 1 tsp. coarse black pepper

2 lbs. Elk burger or elk roast cut ½” cubes 1 tsp. ground cumin

3 - 4 Italian sausages cut into pieces 2 cans black beans drained

2 medium onions diced 2 cans diced tomatoes (do not drain)

2 tsp. crushed garlic 2 cans Rotel (do not drain)

2 tbs. chili powder 1 tbs. Tabasco sauce

2 tsp. salt 1-2 C water

In 2 tbs. oil, brown meat in three batches, removing to bowl as it browns. In drippings, cook onion and garlic for a few minutes. Return meat to pot, add spices, cook for 1 minute. Add beans, tomatoes, Rotel, and Tabasco. Add water if necessary. Heat to boiling, then simmer for at least 30 minutes. Chili will be spicy but not extremely hot. Add more chili powder if desired. Serve with crackers, onions and/or shredded cheese.

Winning recipes from the West Haven, Utah cookoff!
Bruce Tracy and Dave Metcalfe

Sweet and Sour Meatloaf with BBQ Dipping Sauce

Ingredients:
3 lbs. lean (15%) ground beef
3 red Anaheim peppers seeded/chopped
3/4 cup bread crumbs
1/2 cup Parmesan cheese
1/4 cup maple syrup
1/4 cup red wine vinegar
2 eggs

Instructions:
Mix all the ingredients together.
Place on a trivet in a twelve inch Dutch oven.
Bake until internal temperature reaches 170°.

Dipping BBQ sauce: (8 inch oven)
1 green bell pepper, chopped
1 small white onion, chopped
1/4 cup brown sugar
1 tsp. dry mustard
1 Tbs.. fresh lemon thyme (or 1 tsp. lemon juice)
1/2 cup ketchup
1/4 cup dark molasses
1/4 cup soy sauce
2 Tbs. red wine vinegar
powdered chili peppers or cayenne pepper according to your own taste.

Pepper Bread with Parmesan Dipping Butter

Ingredients:
3 cups very warm water (110-115º)
1/4 cup sugar
3 Tbs. Saf instant yeast
1 1/2 Tbs. salt
6 Tbs. vegetable oil
1 egg, lightly beaten
3 red anaheim peppers chopped
up to 6 cups flour

Instructions:
Mix water, sugar and oil. Add salt, and 2 lightly beaten eggs. Stir lightly and swirl around the bowl. Add three cups of flour one at a time and mix well. Add two/three more cups of flour one cup at a time until you have a soft dough. Knead until the dough is well formed. Cover in an oiled bowl and let rise until double in size, about 60 minutes.
Bake at 350 degrees for about 45 minutes. Use about 6-8 coals on the bottom and 18 on top. For the first fifteen minutes arrange four extra coals in the center of the lid and then remove these extra coals. Rotate the lid and the pot every fifteen minutes for even baking. Pull from bottom heat after about 30 minutes.
After about 20 minutes check for browning. The bread should be at the top of the oven. When the bread begins to brown on top raise the lid with three clothespins about 1/2 inch. Continue to bake until the top sounds hollow when tapped.
The trick to this recipe is to avoid bottom heat, concentrating instead on top and side heat.

Parmesan dipping butter:
1/2 cup margarine
2 Tbs. grated Parmesan cheese
1/2 tsp. thyme
Melt in a small oven

Chocolate Zucchini Cake w/banana chutney filling

Ingredients:
1/2 cup butter or margarine
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (Just add 11/2 tsp lemon juice to the milk, and wait ten minutes.)
21/2 cups flour
1/2 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 cups shredded zucchini (or carrots)
2 sliced bananas
3/4 cup chopped nuts (optional)

Instructions:
Cream together the butter or margarine with the oil and sugar.
Add the eggs, vanilla, and the sour milk and mix well.
Sift together and add the flour, cocoa, baking powder, baking soda, cinnamon, and cloves.
Stir in the shredded zucchini, bananas, and the nuts.
Put 16-18 coals on the lid around the rim, 4 in the middle of the lid, 4 directly under the oven, and 6 around the bottom outside edge. Pour in the mixture, after 15 minutes, remove the 4 coals from the middle of the lid.
Bake for about 40 minutes. Then check with a big toothpick or a knife to make sure it's done.
Rotate the lid and then the oven every 10-15 minutes to keep the heat even.
Slice the cake into two layers and pour the banana chutney on the bottom layer. Place the top layer on and drizzle with the cream cheese glaze.

Banana Chutney:
5 very ripe bananas
2 Tbs. Lemon juice
1/4 cup raisons
Mash the bananas until almost smooth
Add juice and raisons
Bring to a boil in a small Dutch oven, stirring constantly until the mixture thickens, about ten minutes.
Cool.

Cream cheese glaze:
4 oz. Cream cheese
2 tsp. Milk
1 tsp. imitation banana flavoring
dash salt
1 1/2 cup powdered sugar
briskly stir cream cheese until fluffy
add milk, flavoring, and salt and beat until smooth
add powdered sugar gradually until smooth

Dave's Saucy Chicken

12" Dutch oven

6 to 8 boneless skinless chicken breasts
2 Tbs. canola oil
1 medium onion chopped
1 medium green pepper chopped
1/3 cup cider vinegar
1/2 cup brown sugar
3 Tbs. soy sauce
12 oz can tomato paste
1/2 cup mild salsa

Brown chicken in oil. Combine rest of ingredients and pour over chicken. Simmer in dutch oven until cooked (approx 1 hour).

Scarborough Fair Rolls

14" Dutch oven

2 Tbs. dry yeast
1/2 cup warm water
3 Tbs. sugar
1/3 cup onion flakes
1 cup buttermilk
1/4 cup butter
1/2 cup cold water
1 Tbs. salt
3 Tbs. parsley flakes
1 dash sage
1/2 tsp. rosemary leaves, crumbles
1/2 tsp. thyme leaves, crumbled
2 eggs lightly beaten
4 1/2 cups white flour
1 cup whole wheat flour
2 Tbs. sesame seeds

In a large bowl, combine yeast, warm water and sugar to dissolve yeast. In a small pan combine onion flakes, buttermilk and butter. Place on low heat and stir to melt butter, cool to warm by adding 1/2 cup cold water. Add to the yeast mixture. Add the salt, parsley, sage, rosemary and thyme to the yeast mixture. Add eggs and 2 cups of the flour and beat well. Add the whole wheat flour and stir well. Stir in the remaining flour or enough to make a soft dough. Turn onto a lightly floured board. Knead for about 5 minutes or until dough is smooth and elastic. Place in a lightly floured bowl. Cover and let rise in a warm place 1 hour or until double in bulk.
Punch down. Knead lightly, and pinch into golf ball size balls. Roll in melted butter and place in oven so they are touching. They will fill a 14" Dutch oven.
Cover and let rise in a warm place for about 40 minutes or until double in bulk. Sprinkle with sesame seeds. Bake with charcoal to equal 375 degrees for about 40 minutes. (about 12 coals on bottom and 17 on top.) Rotate oven 1/4 turn every 15 minutes during baking.

Snickers Cake

12' Dutch oven

Cake:
4 oz Baker's Sweet German Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp. vanilla
2 1/4 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites (stiffly beaten)

Filling:
25 caramels
1 stick butter or margarine
1/3 cup milk
1 cup chocolate chips
3/4 cup chopped peanuts
1 bottle caramel syrup
1 bottle chocolate syrup

Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture beating after each addition until smooth. Fold in beaten whites. Pour 1/2 mixture into greased 12' oven. Cook 17-19 minutes at 350 degrees. Over low heat, melt caramels, butter, and milk together. Pour over baked mixture. Sprinkle chocolate chips and peanuts over caramel layer. Pour remaining cake batter over top. Bake at 275 degrees for 18-19 minutes then 10-15 minutes at 350 degrees. Let cool. Drizzle chocolate and caramel syrup over top.

Chicken Pot Pie

1 lb of Chicken breast (diced into small chunks)

2 tbsp margarine

1 cup of diced potatoes

1 pkg of frozen mixed vegetables (thawed)

1 can of Cream of chicken

4 oz can of evaporated milk

1/2 tsp paprika

1/8 tsp poultry seasoning (sage)

Crust (kind of like a dumpling)

2 cups of Bisquick

1 4 oz can of evaporated milk

1/2 cup of water

2 tbsp of margarine

1 egg

1- 6 or 7 quart Dutch oven. 18 briquettes.

Heat coals until dusty. Sauté' Chicken and diced potatoes. Prepare the crust in a mixing bowl. When chicken is no longer pink, add the vegetables, cream of chicken, evaporated milk, and spices. Cook with lid on, until it starts to bubble. Then cover chicken mixture with the crust mixture. Divide the coals so that 8 are on the bottom and 10 are on the top. Bake for 25 minutes.

This is good comfort food. Andre' Jones (kinda like a French chef)

Variations....1-small can of mushrooms, 1 tsp parsley, 2 tbsp of crumpled bacon.

I am a civil war re-enactor and I am the cook. I learned this recipe from my earlier days.

16" Dutch Oven

1 7-10 lb Roast

2 Vidilla Onions

2 bottles of Catalina dressing (Kraft or which ever brand you buy)

Carrots and Potatoes

Peel and cut the onions in half. Place them cut side down in the bottom of the Dutch oven. Place the roast on top and cover with the 2 bottles

of Catalina dressing. Fill the bottles 3/4 full with water and pour over roast. Cover and simmer over camp fire for 2-4 hours. Peel and cut

carrots and potatoes and place in with roast. Cook for another hour. Remove from heat and enjoy.

E. Weber

New Jersey

Irish Delight From the Kitchen of: Paul Mantz-Powers

INGREDIENTS:

1 Tablespoons OIL

2 Pound bag frozen O’BRIEN POTATOES

1/4 Head of CABBAGE, chopped.

1 Can of CORNED BEEF

8 EGGS

· SALT & PEPPER to taste

INSTRUCTIONS:

1. Pre-Heat 12 inch Dutch oven.

2. Heat the oil in the Kettle.

3. Add Potatoes, Cabbage, and Corned Beef.

4. Bake until potatoes are almost done.

5. Use a large spoon to make 8 dents in the potato mixture.

6. Break Eggs one at a time into the dents.

7. Sprinkle with Salt & Pepper to taste.

8. Bake at 350~ until eggs are done to your taste.
Use 10 to 12 briquettes under the kettle and 12 to 14 on the lid.

HINT: This dish is great for breakfast, lunch or supper.

Baked Pork Chops From the Kitchen of: Paul Mantz-Powers

Ingredients:

4 Tablespoons OLIVE OIL

½ Cup FLOUR

1 Tablespoon PEPPER

1 Tablespoon SALT

2 EGGS, beaten

1-1/2 cups FRESH BREAD CRUMBS

1 Cup fresh ground PARMESAN CHEESE

1 Tablespoon dried SAGE

1 Teaspoon grated fresh LEMON PEEL

4 PORK CHOPS, 1 inch thick, center cut.

Instructions:

1.        Pre heat a 12-inch Dutch Oven with Olive Oil.
2.        In a pie plate mix Flour, Pepper, and Salt.
3.        In a 2^nd pie plate beat 2 Eggs.
4.        In a 3^rd pie plate mix Bread Crumbs, Parmesan Cheese, Sage, and Lemon Peel.
5.        Roll each chop in flour, then egg, then bread crumb mixtures, and put into kettle over medium heat.
6.        Cook chops for about 2 minutes on each side until golden brown.
7.        Place lid on the kettle and bake at 400~ for about 20 minutes.
8.        Use about 20 briquettes under the kettle to brown chops. Use about 10 to 12 briquettes under the kettle and about 14 to 16 the lid.
9.        Invert lid and place chops on the lid.
10.     Put about 20 briquettes under the kettle and use drippings to make gravy.
Hint: Garnish chops with lemon and/or orange wedges.

Mexican Casserole

I am used to preparing this at our pre-1840 rendezvous using coals from the fire, but it can be done in an oven heated to 350 degrees.

Combine the following together in a large bowl:

1lb breakfast sausage hot or regular

1lb ground beef

1 medium onion chopped well

2 eggs

1 can Rotel diced tomatoes drained well

bread crumbs as needed

Mix well adding bread crumbs to produce a dense meatloaf. Place in a #10 Dutch oven that has been sprayed well with a non stick spray. Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

1 small onion finely chopped

2 medium jalapenos finely chopped

1 can of creamed corn

Mix well

Remove meat from oven and carefully drain off any liquid. ( A turkey baster is good for this.) Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min. Watch this carefully. Check for doness with a toothpick.

Serve and enjoy!

A hearty, rib sticking Dutch oven family favorite:

Corn Bread Brunch!

Use a 12" Dutch oven

1 pkg. favorite breakfast sausage
1/2 small green pepper (optional)
1/2 small onion (optional)
8-12 eggs
salt & pepper
pancake syrup
1 large can Marie Callendars Corn Bread Mix or 2 boxes corn bread mix
cooking oil spray
1 stick margarine or butter

Surround DO cavity with tin foil, being careful not to puncture or rip
foil. Spray foil surface with cooking oil. Mix corn bread and spread
half of mixture on bottom of DO. Brown breakfast sausage, green pepper
and onion in fry pan, then drain and spread meat mixture evenly over
corn bread base. Pour beaten seasoned eggs into frying pan and scramble
slightly. Spread partially scrambled eggs over sausage mixture then top
with remaining corn bread. Dot top of corn bread with margarine or
butter and cover.

Cook at approx. 350 degrees for about 30-40 minutes, or until corn bread
top is golden brown. Remove from DO and cut into desired pie slices,
top with maple syrup, or country gravy and serve with fresh fruit kabobs
on the side. Delicious!
Good Cooking!

This is an easy one dish meal that is a camping favorite:

Judy's No Peek Pork/Chicken

Use a 12" DO

6 loin chops or chicken
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 can water
1 3/4 cup Uncle Ben's rice (not instant rice)
salt & pepper to taste
one package of favorite frozen vegetables.

Season and brown pork quickly both sides. (Undercook pork as it will
continue cooking in DO). Remove meat, add water to deglaze pan then
immediately stir in both cans of soup, add in dry onion soup mix, salt
and pepper to taste and blend well. When soup mixture is smooth stir in
rice. Set browned pork loin or chicken on top of soup/rice mixture and
then spread frozen vegetables evenly over top of meat and cover. Set DO
in approx. 20-24 briquets with 10-12 on top. Cook for approx. 45
minutes/1 hr. or until rice has cooked through. (Note: Over cooking
will dry out rice mixture but it will still have an awesome flavor).

ENJOY! We do!

Forty Mile Stew

(the best Dutch oven meal you ever had)
Prepare: 2 qts. sliced potatoes, put in cold water until ready to use.
Prepare: 1 qt. diced carrots
Prepare: 1 1/2 cup chopped onions
1 1/2 Lbs. grated sharp cheese
1 1/2 Lbs. hamburger
1 1/2 Lbs. link sausage, cut into 4 pieces each, cook this ahead!
In Dutch oven:
Cook the hamburger in the hot Dutch oven, until brown. At this point, add the lightly drained potatoes, carrots, onions, and salt and pepper. Mix, and return the lid until vegetables are done. Now , you may add the sausage, and grated cheese, (do not stir at this point) and return the lid, until the sausage is heated, and the cheese is melted. Use 15 charcoals under & 10 on top of oven.
This will probably fill a 12 to 14 inch Dutch oven. Enjoy!!

J Lynn Bendall

John's "My Way" Beef Stew

12” Deep Dutch oven

Serves 15 to 20 people, depending on how hungry they are (ENJOY)
3 to 5 lbs. (cheap) beef roast
2 packages “Schwans” frozen vegetable stew blend (2-1lb)
8 beef bullion cubes
1/4 to 1/2 cup vegetable oil
1/2 to 1-cup flour
6 to 8 cups water
garlic & onion powder to taste
salt & pepper to taste
3 Tbs. Worcestershire sauce

Dissolve bullion in hot water
Cut up roast into ¾ inch cubes (trim off fat)
Brown meat in oil on high heat
Add enough flour to absorb oil, and coat meat. Cook until lightly brown
Stir on dissolved bullion and water. Bring to a boil then reduce heat to a simmer.
Add Worcestershire, Garlic, Onion, and Black Pepper to taste.
Simmer about 2 hours, or until meat is tender.
Add Vegetables and bring to a med simmer,
(Vegetables are cold so add extra heat for a jump-start)
Cook 20 minutes or until vegetables are fork tender
Add Salt and Pepper to taste.

High heat 14 to 16 coals under 4 on top, remove coals to create slow simmer.
About 3 to 4 coals check to see if you have a slow simmer.
You may have to add and remove depending upon cooking conditions

John L McKenzie

Beef and tomatoes

12 inch oven-15 top briquets-15 bottom briquets

4 Tbs soy sauce
2 Tbs dry sherry wine
1 clove of minced garlic
black pepper to taste

Prepare 2lbs of flank steak into 1/4 inch slices on the diagonal. Place in
bowl with the above ingredients. Stir until coated. Refrigerate or put in
an ice chest for 4-6 hours or overnight.

Heat 3 Tbs of oil in oven. Add above mixture and saute for 2 -4 minutes.
1/2 medium sliced green pepper
1/2 medium sliced red pepper
1 medium sliced onion
1/2 cup of celery
Dissolve 2 beef bullion cubes in 1 cup of boiling water. Add to dutch oven,
with beef and marinade. Put over hot coals and bring to a boil. Reduce bottom
heat to 12 briquettes. Cover and simmer for 10-12 minutes.
Blend: 1/4 cup of corn starch
              1/4 cup of cold water
Stir into beef mixture and cook until thickened. Cut 4-5 ripe tomatoes into
wedges and add to beef mixture. Stir gently. Serve over hot rice. Serves 6-8
people.

Louise

Grandma Murray's Award Winning Spuds

1 lb. of sliced bacon cut into small pieces
1 large onion, chopped
4 to 6 hot links sliced into chunks
5 lbs. of potatoes pealed and sliced thin
1 pound of grated cheese (your choice, we like cheddar)
12inch Dutch oven

Brown bacon pieces in oven over 12 to 14 coals. When bacon is almost finished, add hot links. Be careful not to over cook the hot links. Just lightly brown them. Now add onions. Let them cook with the meat for 2 to 3 minutes. Add sliced potatoes. Stir everything together. Make sure all the meat is distributed as evenly as possible through the potatoes. Season to taste. (We use garlic salt and black pepper.) Cook with 12 to 14 coals under the oven and 10 to 12 on top for 30 to 40 minutes, or until potatoes and onions are done. This will need to be stirred at least once when cooking. Don't stir too much unless you like "potato mush"! When they are finished take them off the coals, add the cheese, and cover again. Allow cheese to melt and serve. Feeds 8 to 10 hungry people.

*Note: 1 large bag of potato shreds can be substituted for the fresh potatoes to save time. (If you really need to!)

Marlene Wilhelm - Vernal Utah

Saucy chicken

Line bottom of oven with sliced purple onions. Layer six to eight
(boneless and skinless) chicken breasts over onions.
Top with 3 cans chicken noodle soup. Mix soup juice with two tablespoons
corn starch and one bottle BBQ sauce.
Stir until soup and sauce are mixed together.
Bake for about 45 to 60 minutes or until tender.
Sauce can be used as gravy or just on top of chicken.
(Yummy!!)

Susan Carter
American Fork, Utah

Barbecue Turkey and Beans

2 to 3 pounds bone in skinless turkey thighs
1 28 oz can baked bean
1 1/2 cups chopped onions (or to taste)
1 cup barbecue sauce (Sweet Baby Rays)
1 Tablespoon spicy brown mustard
1 teaspoon cumin
salt to taste (optional)

Place turkey in Dutch. Combine the balance of the ingredients. Pour over turkey. Cook until the meat falls off the bones. Remove the bones and shred the meat, return to the pot, serve over rice, baked potato, on buns as a sloppy Joe, or just eat.

This one is great. You need to adjust the timing according to the size of the turkey thighs. If camping freeze the thighs first. (pack them together as tight as possible and they will remain solid for 1 or 2 days and help keep the cooler cold.

This was in the Milwaukee newspaper as a slow cooker item. Works great in the Dutch.
Jody Hoffmann

Mildly Wild Red and Green Chili

Combine:

2 Pounds steak (Cut into bite size chunks)
3 Tablespoons Chili Powder
2 Cloves Garlic (Crushed)
1 Tablespoon Freshly Grated Black Pepper
1 Teaspoon Salt
1 Teaspoon Oregano
1 Medium Yellow Onion (Chopped)
1/2 Cup Water

Let it sit in your fridge overnight (I put it in a zip lock baggie).

Brown all of the above over 18 coals bottom heat in a 12 inch Dutch Oven. Then add all of the following including any liquid from the cans:

3 - 28 ounce cans of Kidney beans (You can use pinto beans if preferred)
1 - 28 ounce can crushed Tomatoes
1 6 ounce can Tomato Paste
3 - 7 ounce cans Diced Green Chili

Bring to a simmer, and let simmer for at least 1 hour stirring regularly (It is better if it simmers for 2 hours).

For added spice you can add a can or two of Jalapeno peppers. For a twist you can add a 8 ounce can of crushed pineapple.

Mathew Bone

Seafood Soup Gumbo

1 15 oz can mexican style tomatoes diced (With juice)
1 can tomato sauce
3 cups Sauvegnaun Blanc or other type of white wine.
2 cloves garlic Minced
Dash of salt
Dash of Pepper
1 Tbs lemon salt
1 Tbs pepper sauce
1/2 cup diced onion
2 Tbs chili powder
1 Tbs cajun spice
2 cans minced clams (with juice)
3 medium potatoes Peeled and diced
1 cup frozen corn
1 can green beans (with juice)
2 packages frozen mixed seafood (scuttle fish, octopus, clams, shrimp) 1Lb.
small green shrimp shelled

Put tomatoes, sauce, wine, clams, garlic, pepper sauce and spices in Dutch
oven cook over medium heat till boiling, Add potatoes and simmer for 15
minutes. Add frozen corn and green beans. Simmer 5 minutes more add seafood
and shrimp. Get to a boil and simmer five minutes.
Take off of heat and let sit for 5 more minutes.
Serve yourself a big helping of seafood soup.

Kent O. Barnes

Pork Roast

7 or 8 lb pork roast, marinated like you like it, we poke deep holes in ours and fill them with minced garlic, bay leaves, and celery salt
5 lb bag potatoes, lg potatoes quartered, small ones cut in half
1 lg onion, sliced
carrots, as many as you want, sliced
garlic, we like a lot and prefer minced because it is easier
1 pkg onion soup mix
water
Sear roast on all sides in hot Dutch oven with small amount of oil. After seared place all remaining ingredients in oven. Add enough water to cover all of vegetables. Cook for approx. 2-3 hours with coals underneath and on top. When done, make a batch or two of brown gravy mix using the extra broth instead of water. Pour gravy over all. Serve with loaf of large sliced bread to sop up the gravy. Serves a lot of people.

Darlene Dockery

Southern Fried French Toast
serving size 1 and 1/2 slices

Ingredients for 4X batch (6-8 slices):
4 eggs
1 cup flour
1 teaspoon baking powder
1/2 cup milk
6-8 slices cut diagonally

Steps:
1. Mix flour and baking powder together.
2. Add egg.
3. Mix till smooth thick paste.
4. Gradually add the milk until it has the consistency of heavy cream or pancake batter.
5. Place 3/4 inch of oil in Dutch oven and place over hot fire.
6. Heat oil in Dutch oven till a small drop of batter bubbles rapidly in the oil.
7. Fry both sides till golden brown and crispy
8. Drain on paper towels and serve with syrup or powdered sugar.

Douglas Schmidt
Fairport, New York

LEMON PEPPER CHICKEN SUPREME
Len & Jerrye Stillman

(12-inch Dutch oven)

4 chicken breasts, boneless & skinless
1 12-ounce bottle LAWRY’S Lemon Pepper Marinade
16 fresh asparagus spears
1 cup crab meat
4 medium mushrooms, sliced
1 small onion, sliced
8 tablespoons shredded Monterey Jack and cheddar cheese mixture
4 slices of bacon
2 sandwich-size slices Swiss or Mozzarella cheese
2 sandwich-size slices American cheese
1 medium avocado
1 Roma tomato
2 tablespoons sliced almonds
1/2 tablespoon sesame seeds
LAWRY’S Lemon Pepper
LAWRY’S Seasoned Salt

Butterfly cut each chicken breast, leaving the halves attached.
Place them in one-half of the LAWRY’S marinade sauce and let them
sit for at least 30 minutes.
Remove the marinated breasts and lay them open on a flat surface. Discard the
excess used marinade. Sprinkle each breast with LAWRY’S Lemon Pepper and LAWRY’S Seasoned Salt to taste. Place four asparagus spears on one half
of each breast. Spread 1/4 of the crabmeat over the asparagus on each breast.
Evenly distribute mushroom and onion slices on top of the asparagus spears. On
top of the slices, sprinkle one tablespoon of shredded cheese.
Fold over the remaining breast half onto the mixture to form a “sandwich.”
Wrap one slice of bacon around each “sandwich” and place them in a 12-inch
Dutch oven. Pour one-half of the remaining unused marinade sauce over the chicken.
Sprinkle the sesame seeds and almond slices over the breasts.
Cook at about 350°F. (8-10 charcoal briquettes under the oven and 16-18 on
top) for about 45 minutes or until done. Maintain an even cooking temperature
by rotating the oven between the layers of charcoal every 10 to 15 minutes.
Do this by turning the oven 90 degrees in one direction and then rotating the lid
back 90 degrees.
While the chicken is cooking, cut each slice of cheese along both diagonals to
create four triangles. Peel and slice the avocado and slice the tomato into round
slices. When the chicken is done, carefully remove each piece and place it on a
serving platter. On top of each chicken breast, arrange four cheese triangles in alternating layers presenting a colorful “V” or chevron pattern. The heat from the
chicken will melt the cheese slices. On top of the cheese, garnish with slices of
avocado and tomato on each breast. Drizzle some of the remaining marinade
sauce over the chicken. Top it off with about 1 tablespoon of shredded cheese.

Yield: 4 servings

LITTLE PORKY Terry Browning

3 lbs. diced pork ½ lb. fresh mushrooms

2 cans cream of mushroom soup 1 box (12 oz) Stove Top stuffing

Pre-heat 12” Dutch oven from the bottom for 5 min. Place diced pork in oven. Stir until brown. Add soup. Mix with the pork. Simmer for ½ hour to 45 min. (This tenderizes the meat.) Place mushrooms on top. Prepare stuffing mix according to directions. Place on top of mushrooms Bake 30 minutes with 5 coals on the bottom and 10 coals on top.

BLACKENED POT ROAST

3 lb. pot roast 2 tbs. oil

3 tsp. blackened spice mix 1 onion diced

1 tsp. garlic powder 5 – 6 potatoes, quartered

1 tsp. onion powder 2 C baby carrots

Sprinkle seasonings over roast and rub in. Brown roast in oil over hot coals. Add 2 cups water and diced onion. Cook for 1 ½ hours. Add carrots and potatoes. Cook for an additional 1 hour.

ELK RIB OR BRISKET BARBEQUE

3 – 4 lbs. Boneless elk brisket or elk ribs 1 – 2 C hearty burgundy wine

3 – 4 tbs. Cooking oil 6 – 8 cans beer

3 – 4 cloves garlic 2 medium onions

Trim and pat dry ribs or brisket; cut brisket into ½ - 1 lb. chunks. Start 20 – 25 charcoal briquettes. When briquettes are well started, spread out half of them and set Dutch oven over them. Make sure the Dutch oven is level.

Add cooking oil to Dutch oven and press garlic cloves into the oil as it warms. Sauté for 2-3 minutes. Add meat and turn frequently for a few minutes. Quarter or dice onions and arrange on top of meat. Leave 1” of space on top. Add wine and six pack of beer. Put lid on and add remaining briquettes to the lid. Be prepared to add more briquettes in about 1 – ½ hours after starting. Check occasionally and add more liquid if necessary.

BARBEQUE SAUCE:

2 ½ C catsup ½ C prepared mustard

¾ C brown sugar 1 tbs. celery seed

1 ½ C chili sauce 4 tbs. Worcestershire sauce

1 ½ C wine vinegar 2 tbs. soy sauce

1 ½ C water 2 cloves garlic (minced)

¾ C lemon juice dash of bottled hot pepper sauce

ground black pepper to taste

Mix all ingredients together. Use as a marinade or cooking sauce.

Dutch Oven Jambalaya

1/4 cup Crisco or bacon drippings

3 pounds cubed pork

2 pounds sliced Andouille

2 cups onions, chopped

2 cups celery, chopped

1 cup bell pepper, chopped

1/2 cup garlic, diced

8 cups beef or chicken stock

2 cups mushroom, sliced

1 cup green onion, sliced

1/2 cup parsley, chopped

4-5 cups long grain white rice, or use your favorite

Salt and pepper to taste

Louisiana gold hot sauce to taste (about 2 tsp)

In a 8-quart Dutch oven (12 inch deep), heat Crisco or bacon drippings over medium-high heat on cooker(12 charcoal briquettes on bottom only). Sauté cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important as the brown color of jambalaya is derived from the color of the meat. Add andouille and sauté an additional 10-15 minutes. Tilt the pot to one side and ladle out all oil, except for one large cooking spoon. Add onions, celery, bell pepper and garlic. Add vegetables and sauté until all vegetables are well caramelized. Be careful, as vegetables will tend to scorch since the pot is so hot. Add beef stock, bring to a rolling boil and reduce heat to simmer (6-8 briquettes on bottom). Cook 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold hot sauce. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, cover and simmer (6-8 briquettes on bottom, 10-12 briquettes on top). Cook rice 30-45 minutes, stirring frequently. Serve with French bread. Serves 8-10

Submitted by:

John Gregory

Winning recipes from the West Haven, Utah cookoff!
Bruce Tracy and Dave Metcalfe

We tried this recipe out Columbus day weekend at Goblin Valley, Utah.
Our five teenage children invited their friends to
go exploring to honor the holiday.

1 4 lb package chicken breasts, boned and skinned
3 tbs oil
6 tbs Tone's Spicy Spaghetti Seasoning
(or favorite fahita seasoning)
2 tbs coarse ground black pepper
3 large red bell peppers cut in strips
2 onions, cut in strips
2 large green peppers, cut in strips
hot peppers (optional - use to taste)
8 limes
flour tortilla shells
salt to taste
14 inch dutch oven

Pour the oil in the Dutch oven. Add the chicken and
sprinkle with spices. Cook just until the pink is gone.
Remove from pan and cut in strips.

Cook the peppers and onions in the pan and cook just until no
longer crisp and the onions are clear. Add the chicken and finish cooking.

Remove the lid of the Dutch oven and place upside down over
coals, using the inside surface to cook the tortilla shells.
(We used 8-10 coals and just turned the tortillas
over with our fingers, but you can use a fork. Use a little
oil if you want them to crisp a little more, but it's not necessary
to do anything more and warm them)
Use the tortilla to wrap a spoonful of chicken and peppers,
squeeze a half a lime over the chicken.
Serve with additional lime wedges. Wrap and
eat. Probably serves10-12 normal people, or 8 teenagers.
Six if they're hungry boys.

The only thing that makes this taste better is a long hike,
a campfire, a dark and chilly
night with millions of stars and a little sand.

Irish Delight From the Kitchen of: Paul Mantz-Powers

INGREDIENTS:

1 Tablespoons OIL

2 Pound bag frozen O’BRIEN POTATOES

1/4 Head of CABBAGE, chopped.

1 Can of CORNED BEEF

8 EGGS

· SALT & PEPPER to taste

INSTRUCTIONS:

1. Pre-Heat 12 inch Dutch oven.

2. Heat the oil in the Kettle.

3. Add Potatoes, Cabbage, and Corned Beef.

4. Bake until potatoes are almost done.

5. Use a large spoon to make 8 dents in the potato mixture.

6. Break Eggs one at a time into the dents.

7. Sprinkle with Salt & Pepper to taste.

8. Bake at 350~ until eggs are done to your taste.
Use 10 to 12 briquettes under the kettle and 12 to 14 on the lid.

HINT: This dish is great for breakfast, lunch or supper.

Baked Pork Chops From the Kitchen of: Paul Mantz-Powers

Ingredients:

4 Tablespoons OLIVE OIL

½ Cup FLOUR

1 Tablespoon PEPPER

1 Tablespoon SALT

2 EGGS, beaten

1-1/2 cups FRESH BREAD CRUMBS

1 Cup fresh ground PARMESAN CHEESE

1 Tablespoon dried SAGE

1 Teaspoon grated fresh LEMON PEEL

4 PORK CHOPS, 1 inch thick, center cut.

Instructions:

Here is a recipe from Steve Robinson - Northwest Dutch Oven Society.

Apple Stuffed Pork Tenderloin

Serves 4

1 small apple, chopped (Granny Smith)

1/2-cup bread crumbs, soft

1/4 cup celery, chopped

1/4 cup green onions, chopped

2 Tablespoons raisins

2 Tablespoons walnuts, chopped

2 - 3 pound pork tenderloin, trimmed of fat

1/2 cup apple cider

1 1/2 teaspoon cornstarch

1/8 teaspoon cinnamon

Dash of nutmeg

COOKING INSTRUCTIONS:

Stuffing:

1. Stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.

2. Add 1 Tablespoon of the cider. Mix well.

Meat Preparation:

1. Butterfly the tenderloin. Cover with clear wrap and pound to 1/2 inch thickness.

2. Spread stuffing mixture over meat. Roll up from one side.

3. Tie with cotton string to secure. Brush with some of the remaining apple cider.

4. Place meat on a rack in a 12" Dutch oven.

5. Bake for approx. 45 minutes to 1 hour.

Sauce: While tenderloin is baking, combine in a sauce pan the rest of the apple cider, cornstarch, and cinnamon. Cook and stir till thickened and bubbly. Serve with tenderloin.

CHARCOAL HINTS: Use 10 to 12 briquettes underneath and 12 to 14 on the lid.

Hint: I used this stuffing in a 5 - pound Buffalo roast that I cut to 1/2 inch and then pounded, boy was it moist and tender. It served about 15 campers.

Source: Steve Robinson

A hearty, rib sticking Dutch oven family favorite:

Corn Bread Brunch!

Use a 12" Dutch oven

This is an easy one dish meal that is a camping favorite:

Judy's No Peek Pork/Chicken

Use a 12" DO

ENJOY! We do!

Shepherds Pie

Cook 1 lb. bacon cut into 1 inch slices. Drain grease. Add 1-2 lbs ground
beef and cook.
While hamburger is cooking, prepare enough instant mashed potatoes (or real
if you have the time/energy).
When burger is completely cooked. Add 2 cans corn (drained) and 2 cans green
beans (drained).
Then add thick layer of mashed potatoes.
Cover with 10 coals on lid & lower heat on bottom so meat does not burn.
Let oven cook for 10 minutes, then top potatoes with grated cheese & cover
until cheese melts!
Season to taste with salt/pepper!

Enjoy!

Jody Cox

Grandpa's Goulash

In a large Dutch oven put in some steak, ham, pepperoni, pork chops, chicken, different kinds of sausages, potatoes, green peppers, hot peppers, onions, carrots, cabbage, celery, really just about anything you can think of and then some. Cook with about 16-18 coals on top and 8-10 underneath about one hour, or until the coals are gone.

Ed Chavez, Jr.

CAJUN CHILI

FOR ROUX:

3/4 cup flour
1/3 cup oil

FOR CHILI:

1 cup each finely chopped onions, bell peppers, celery, green onions
3 - 8 oz. cans tomato sauce
1 lb. hot bulk pork sausage
2 lbs. course ground meat
3 tbsp. chili powder (or to taste)
1 tsp. salt
1 tsp. cumin
1 tsp. garlic powder
½ tbsp. Cajun seasoning
Tabasco sauce (red, green or both)
water or beer as needed

ROUX:

*In one 10" Dutch oven or 10" skillet, heat oil; add flour; stir continuously. When roux is a dark golden color, add all vegetables to saute in the roux. Continue to stir until it is a light chocolate brown. Remove from fire and place roux and vegetable mixture in a separate metal container. Be careful! It will be VERY HOT! (Do not burn roux. If roux has a burnt smell, throw it away and start over.)

In one 12" deep preheated Dutch oven, begin frying pork sausage, stirring occasionally. When sausage is about half done, add ground meat, stirring occasionally. When meat is browned, pour in roux, tomato sauce, seasonings and water or beer as needed. Adjust seasonings.** Cook for approximately 1 ½ hours. Can be eaten as is or served over cooked rice. Add longhorn or cheddar cheese and tortilla chips as a topping if you wish.

*Can be cooked using a Volcano Stove, burner, or stove top as well as a campfire.

**Amount and type of seasoning and hot sauce may be changed to suit taste. This is a Cajun dish, so you can do anything with it!

Mark Guidry

Sausage Egg Casserole

8 Slices of Bread
1 1/2 lbs Sausage
6 Eggs
2 1/4 Cups of Milk
1 lb. Cheddar Cheese
1 Can Cream of Mushroom Soup

Brown Sausage and drain. Put meat in the lid of Dutch oven. Cut bread into squares, place in bottom of oven. Cover the bread with the sausage. Beat eggs, blend in 2 cups of milk, pour over bread and sausage. Grate cheese place over the meat, eggs and bread. Place approx 8 to 10 bricks on bottom and top, cook approx 1.5 hrs. About 1/2 hour before it is done. Mix Cream of Mushroom Soup and remaining milk and pour over the mixture let cook until soup has thickened. Serves between 4 to 6 depending how hungry you are..

Cecil Wheeler - Riverdale, Utah

Elk Camp Stew

1 lb bacon
1 small head cabbage
3-4 potato's
1 onion
2-3 carrots
mushrooms
1 can whole corn {drained}
1 pkg. smoked sausage-polish sausage {either one}

Line the bottom of the oven with a good covering of bacon, then slice a potato about ¼" thick slices and cover the bacon.
Add the other veggies in any order and slice the smoked sausage and put a healthy covering over these. Finally, peel the cabbage in whole leaf pieces and cover the whole thing with a layer. Repeat as before except leave out the bacon as many times as you have room for and according to how many you are feeding. No water is required because of the Cabbage.
Salt and pepper to taste and a little shake of Lawry's seasoned salt to taste. Put the lid on with a small amount of coals. Cook over a low/med heat for about 1-1/2 hours. Eat up!
One round feeds 4-5
Kelly Barger
Oklahoma

Chicken Stew

Use 12 inch Dutch oven.
On gas burner cook over medium heat.
Melt two cubes of butter or margarine in oven.
Add desired amount of chicken to butter (can use your preference of
breasts, boneless, thighs or whole cut up chickens) if using breasts sometimes a
little water needs to be added so chicken isn't to dry.
Cook chicken until about half done. Stir occasionally and watch heat to
make sure chicken doesn't burn.
Add one medium onion to chicken (can be sliced or diced).
Cook chicken and onion until chicken is almost done.
Add carrots, cut at preferred size (as many as to your liking).
Cook until carrots are about half cooked.
Add potatoes, usually cut in chunks (as many as to your liking).
Cook until potatoes and carrots are fully cook.
While cooking if mixture starts to stick or looks too dry add a little
water. Mixture can be salt/peppered to taste if desired.
Add two cans of Cream of Mushroom soup and one can of Cream of Chicken
soup.
Stir in mixture.
Cook until warm.

Robert Wheeler
Richfield, UT

APPLE ROASTED QUAIL for #12 or #14 Dutch oven

2 or 3 Quail
salt n pepper
1 diced apple
1 diced carrot
1 diced onion
2 strips bacon per Quail
2 cups chicken bouillon
1 cup maple syrup
1 cup applesauce

Wash and clean quail. Pat dry. Salt and pepper the cavities. Stuff each bird with apple-carrot-onion mixture. Lay birds into Dutch oven. Lay bacon pieces over quail and pour bouillon around. Cover and cook for approx 3 hours at a low temp--approx 275 or until birds are tender. Remove Dutch oven from heat. Drain and discard liquid, remove stuffing and bacon. Lay quail back into Dutch oven and continue roasting with more top heat to brown quail. As birds are browning mix the maple syrup and applesauce. When quail look well browned glaze them with the applesauce -maple syrup mixture and cook for 20-30 minutes or until well glazed. Serve with stuffing mixture and white rice or better yet, wild rice The low temp and long cooking time assures tenderness regardless of the age of bird.

Quick Easy "ORANGE SAUCE QUAIL"

Rip breasts outta poor little quails. Fill bottom of #12 or #14 Dutch oven with quail breasts. Add chicken broth about 1/2 inch deep into Dutch oven.
Cook quail breasts until tender-adding broth if it tries ta dry out. Mix equal amounts of orange marmalade with French dressing and add a package of dry onion soup mix. Cover quail breasts with orange sauce mix and cook for another 1/2 hour. Sauce can be thinned with chicken broth.

T. Leonard Sanders III Palermo, CA

Bratwurst Stroganoff

Ingredients:

2 lbs Johnsonville Stadium Style Bratwurst
1 lb package of Portabella mushrooms, sliced thin (dish is prettier if the gills are removed)
1 large, flat Vidalia onion sliced very thin
1 quart sour cream
1 quart white wine
1 to 2 tablespoons of flour
2 tablespoons of high heat oil (peanut or olive)
1/2 tablespoon garlic powder
salt (prefer course sea salt) and pepper (prefer fresh ground) to taste
2 large packages (24 oz to 32 oz total weight) extra wide egg noodles

Instructions:

Set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course sea salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes. Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested for a minimum of five minutes, slice them into 1/2 inch pieces. Set them aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms. Raise the heat slightly closer to high. The vegetables should begin to absorb the drippings from the pan. When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine or a bit more. When the noodles are finished drain them well, add them to the sauce and combine well. Test and adjust seasonings as desired. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn't coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish. Serve hot and watch the eyes light up as your guests taste their first bite!

Phillip (Phil) P. Foreman

Hello, I'm Tony, a Boy Scout leader here in northern Georgia. I have been
cooking in Dutch ovens for over fifteen years and have been teaching outdoor
cooking for over twelve years. This is the first recipe I have submitted to
any site. I prepared this last weekend for a Webelos leader's outdoor
training and have had several requests for the recipe. I hope that you like
it also.

TJ's Dutch Oven Hunters Stew

Feeds 6-10

½ lb. pork sausage
2-3 lbs. stew beef
2 medium onions
2 cloves garlic
salt/pepper to taste
1 qt. V8 juice
carrots 2 lb. bag
potatoes 6-8 med-lg.
any other vegetables
1 cup black coffee
Optional: One or two pods smoked jalapeno peppers

In the bottom of a 12" Dutch oven, put your pork sausage and 2 onions, coarsely
chopped. Cook over medium-hi heat until onions are translucent. Add two
cloves garlic, minced. Also add stew beef, and salt and pepper. Also, this is
the time I add the jalapeno. I use the flesh (chop very fine) for flavor and
discard the seed (heat). Brown the stew beef well. Add one-cup black
coffee. Bring to a boil, until the liquid is reduced by 1/2 to 2/3. Add V8
juice, and all vegetables. Bring to boil. Reduce to simmer, and then cook
until vegetables are soft. At a simmer a "puff" of steam will come from under
the edge of the Dutch oven lead every 10 to fifteen seconds. Beginning with
the time the sausage and onions goes into the pot until the time the V8 and
vegetables are added this needs to be stirred often, after the V8 is added it
only needs stirring occasionally to be sure the vegetables are not sticking.

Serve hot with corn bread.

Notes:
I use the cheapest stew beef the grocery store has; the black coffee acts as
a meat tenderizer.

An ingredient which some people like in their stew but I personally don't
use is sugar. If you like, add one-fourth cup of sugar at the time you add
the carrots and potatoes. As I said I don't use sugar but sometimes it makes
this stew more appealing, especially with young children.

Also venison can be substituted for the stew beef very successfully with
almost no detectable change in flavor or texture. The smoked jalapeno
peppers are especially good when venison is used.

I use a round bottom 10 Quart cast iron pot suspended from a tripod over a
campfire, not charcoal when I prepare this dish, however a 12" deep Dutch
oven would work equally well.

Scoutmasters. This dish offers several opportunities for the utilization of
scout craft skills.
A tripod could be lashed to suspend the cooking vessel from.
A taunt line hitch is tied in the rope used to suspend the cooking vessel.

This hitch becomes your "thermostat" if the stew is cooking too fast simply
slide the knot up thus shorting the line and raising the pot off the fire,
lowering the cooking temperature. When the temperature needs to be raised
simply lower the knot thus putting the pot closer to the flames.
A cooking "hook" can be fashioned from a green limb from the top of a tree
thus simplifying the process of removing the pot from the fire.

Camp Lasagna

Ingredients:

2 boxes noodles (no boil type)
2 jars spaghetti sauce
1 bag mozzarella cheese
1 pound ground beef
grated parmesan

Directions:

1. Brown meat in bottom of Dutch oven
2. Remove meat and mix with sauce.
3. Layer sauce and meat mixture, then noodles, then cheeses, then more sauce, noodles, cheese.
Top with sauce and cheese and bake covered in Dutch oven till noodles are tender. 30–45 minutes.

Hints:

You may have to break noodles to fit the bottom of Dutch oven. Just fill in spaces with the broken pieces.
Noodles will absorb moisture from sauce as it cooks.
Insure bottom heat is not too hot or your pasta will burn, turn oven during cooking to avoid hot spots.

Author unknown. If it's you, let us know...

BREADS

Italian Garden Harvest Bread

Dough:	Topping:
dry ingredients:	¼ tsp. salt
3 cups high protein (gluten) flour	¼ tsp. garlic powder
2 cups whole wheat flour	¼ tsp. thyme
1 Tbs. dough enhancer	¼ tsp. oregano
2½ Tbs. yeast	¾ cup fresh grated Parmesan cheese
2 tsp. salt	six tomato slices (wheels)
2 tsp. sugar	butter (optional)
1½ tsp. garlic powder	wet ingredients:
¾ tsp. crushed oregano leaves	1½ cups 120-130 degree water
½ tsp. thyme	2 Tbs. Italian dressing
6 oz. fresh grated Parmesan cheese

fresh veggies:
1-2 medium tomatoes, chopped
½ medium onion, chopped

Chop the tomatoes and onion, and set them aside in a strainer to drain. Mix the dry ingredients together in a bowl. Use a whisk to make sure they are well blended. Coat the drained tomato/onion mixture with the 2 Tbs. of Italian dressing and stir into the dry ingredients. Then stir in the wet ingredients to make a soft elastic dough. You may need to add a little water or flour to your dough, depending on the amount of moisture in your tomatoes. Knead the dough on a floured table for 2 minutes, and set aside to rise in an oiled bowl until dough doubles in size (I use my 12" oven). Ok, let’s get cooking. After the dough is doubled, punch it down and shape it into a round loaf in, but away from, the sides of a oiled 12” deep dutch oven. (I like to use cooking spray). Brush some Italian dressing across the top of the dough. Cook with approximately 9 or so coals on the bottom, and 20-23 on the top for about 1 hour. Rotate the oven and lid occasionally. Remove the bottom heat after 30 minutes. While it is cooking, mix all the topping ingredients together except the dressing and tomatoes. Remove the seeds from the tomatoes and dry between 2 paper towels. At around 45 minutes of cooking, brush some more dressing on the bread and sprinkle some of the topping on, and set the tomato wheels on top. Use some toothpicks to make sure the tomatoes won’t slide off while it cooks. When the bread is done, remove from the oven, brush once more and sprinkle some more topping across the top. After you have patted yourself on the back, and take in the great aroma. Cut and enjoy. Some people like to put some butter on it, but I like it just the way it is. Manga.

Ernest Morgan

Robert Huddleston

Braided Crown Bread

1 cup warm water

1 package dry yeast

1 cup warm milk

2 cups sugar

1/4 cup softened butter

1 teaspoon salt

4 1/4 -4 3/4 cup flour

3 eggs

Glaze:

1 cup powdered sugar

4-5 teaspoons milk

1 teaspoon vanilla

Roasted sugar almonds:

1 cup sliced almonds

2 tablespoons sugar

Garnish:

strawberries, kiwi, grapes, parsley

Place 1/4 cup warm water in large warm bowl. Sprinkle yeast, stir until

dissolved.  Add remain water, milk, sugar, butter, salt and 1 1/2 cups flour.

Blend well.  Stir in 2 eggs and enough flour to make a soft dough.  Knead on

lightly floured surface until smooth and elastic.  Place in greased bowl,

turning to grease top.  Cover. Let rise until doubled in size (about 1 hour).

Punch down then remove dough and place on lightly floured surface.  Reserve

1/3 of the dough of the top crown.  Divide remaining dough into 3 equal parts.

Roll each piece into 25 inch ropes.  Braid ropes. Form braid into circle,

then pinch ends to seal.  Place in greased 12 or 14 inch oven.  To shape top

pf crown, divide reserved dough into 3 parts.  Roll each part into 16 inch

ropes.  Braid ropes.  Form into circle and pinch ends together to seal.

Place in a 12 inch oven and cover with lid.  Let rise until doubled in size.

Lightly beat remaining egg and brush on braids.  Bake small braid for about

15 minutes and large for 25 minutes or until done.  Bake with 16 on top and

9 on the bottom.  Rotate ovens often to avoid burning.  As soon as done,

remove from bottom coals.  If necessary, leave to coals on until top is

golden brown.  In 8 inch oven place sugar and almonds and cook over 10 coals.

Stir until sugar is melted and almonds are golden brown.  Remove braids from

ovens and cool on wire rack.  Combine glaze ingredients and stir until smooth.

Stack small braid on top of large braid and drizzle with laze.

Garnish as desired.

CARAMEL-NUT BRAID
Len & Jerrye Stillman

(12-inch Dutch oven)

1 cup lukewarm milk (scalded then cooled)
1 package active dry yeast
1/4 cup warm water (105 to 115°)
1/4 cup sugar
1/4 cup margarine or butter, softened
1/2 teaspoon salt
2 eggs
About 4 cups all-purpose flour
Pecan halves for decoration
Caramel-Nut Filling (below)
Browned Butter Glaze (below)

Scald milk. While milk is cooling, dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, salt, eggs, and 2 cups of the flour. Beat for 10 minutes; scrap bowl frequently. Stir in remaining flour; continue stirring, scraping dough from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place until double, about 1 hour.

Stir down dough by beating about 25 strokes. Turn dough onto well-floured surface, roll or pat into rectangle, 18 x 12 inches. Spread Caramel Filling evenly over dough. Cut dough into 3 strips, 18 x 4 inches each. Roll each strip into rope; pinch edges and ends to seal. Place ropes diagonally and close together. Braid ropes gently and loosely. Pinch ends to fasten; tuck under securely. Place in Dutch oven in a ring. Cover and let rise until 1-1/2 times original size, about 30 minutes.

Place 16 coals on top of Dutch oven and 8 coals on the bottom, (approximately 350 degrees). Bake until braid is golden brown and sounds hollow when tapped, 25 to 30 minutes. Rotate the oven and lid often to insure even browning. Cool slightly; spread with Browned Butter Glaze. Place pecan halves on bread to make a decorative pattern.

Caramel Filling
1 cup chopped pecans
2/3 cup packed brown sugar
1/3 cup margarine or butter, softened

Browned Butter Glaze

1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk

Heat margarine in small Dutch oven over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, until smooth and of the desired consistency.

Use any excess glaze as a spread by mixing with honey, cinnamon, and butter or margarine.

Yield: 1 loaf

Len & Jerrye Stillman

CARAMEL-PECAN BRAID

(12-inch Dutch oven, yields 1 loaf, serves 10-12)

BREAD

1 cup lukewarm milk

1 package dry yeast

1/4 cup warm water

1/4 cup sugar

1/4 cup butter, softened

1 teaspoon salt

2 eggs

about 4 cups flour

pecan halves

Scald milk.  While milk is cooling, dissolve yeast in warm water in large

bowl.  Stir in milk, sugar, butter, salt, eggs and 2 cups flour.  Beat for

10 minutes, scrape bowl frequently.  Stir in remaining flour; continue

stirring, scraping dough from side of bowl, until soft, sticky dough forms.

Cover and let rise in warm place until double, about 1 hour.  Stir down dough

by beating about 25 strokes.  Turn dough onto well-floured

surface, roll and pat into rectangle, 18 x 12 inches.

Mix the caramel filling ingredients in a bowl.  Spread caramel filling evenly

over dough.  Cut dough into 3 strips, 18 x 4 inches each.  Roll each strip

into rope.  Pinch edges and ends to seal.  Place ropes diagonally and close

together.  Braid ropes gently and loosely.  Pinch ends to fasten,

tuck under securely.  Place un Dutch oven in a ring.  Cover and let rise until

2 times original size, about 30 minutes.  Place 16 coals on top and 8 coals on

bottom.  Bake until braid is golden brown and sounds hollow when tapped, 25-30

minutes.  Rotate the oven and lid often to insure even browning.  Cool slightly,

spread with Browned Butter Glaze.  Place pecan halves on bread to make a

decorative spiral pattern.  Garnish with a spring of parsley.

CARAMEL FILLING

1 cup chopped pecans

1/3 cup margarine or butter, softened

2/3 cup packed brown sugar

Scald milk.  While milk is cooling, dissolve yeast in warm water in large

bowl.  Stir in milk, sugar, margarine, salt, eggs, and 2 cups of the flour.

Beat for 10 minutes; scrape bowl frequently.  Stir in remaining flour;

continue stirring, scraping dough from side of bowl, until soft, sticky

dough forms.  Cover and let rise in warm place until double,

about 1 hour.

Stir down dough by beating about 25 strokes.  Turn dough onto well-floured

surface, roll or pat into rectangle, 18 x 12 inches.  Mix the caramel filling

ingredients in a bowl.  Spread caramel filling evenly over dough.  Cut dough

into 3 strips, 18 x 4 inches each.  Roll each strip into rope; pinch edges and

ends to seal.  Place ropes diagonally and close together.  Braid ropes gently

and loosely.  Pinch ends to fasten; tuck under securely.  Place in Dutch oven

in a ring.  Cover and let rise until 1-1/2 times original

size, about 30 minutes.

Place 16 coals on top of Dutch oven and 8 coals on the bottom, (approximately

350 degrees). Bake until braid is golden brown and sounds hollow when tapped,

25 to 30 minutes.  Rotate the oven and lid often to insure even browning.

Cool slightly; spread with Browned Butter Glaze.  Place pecan halves on bread

to make a decorative spiral pattern.  Garnish with a sprig of parsley.

Caramel filling:

1 cup chopped pecans

2/3 cup packed brown sugar

1/3 cup butter softened

BROWNED BUTTER GLAZE

1/4 cup margarine or butter

1 teaspoon vanilla

2 cups powdered sugar

1 to 3 tablespoons milk

Heat margarine in small Dutch oven over medium heat until delicate brown.

Stir in powdered sugar and vanilla.  Stir in milk, 1 teaspoon at a time, until

smooth and of the desired consistency.

Use any excess glaze as a spread by mixing with honey, cinnamon, and butter or

margarine.

Bruce Tracy & Rosa Sanchez

Cheese Onion Rolls

Ingredients:

4 cups flour

1 1/2 Tbs. Saf-instant yeast

1 1/2 cups warm water

2 eggs, lightly beaten

egg wash, one egg with a bit of water

2 tsp. salt

1/4 cup sugar

1 Tbs. vegetable oil

12 oz. package of the sharpest cheddar cheese you can find, shredded

1 medium red onion, chopped fine

1/2 bunch green onions, coarsely chopped

2 Tbs. dried parsley

non stick spray

Add the yeast to two cups of flour and mix well. Mix water, sugar, salt, oil

and 2 lightly beaten eggs.  Add the liquid to the flour and stir well.  Add

up to two more cups of flour until you have a soft dough.  Knead until the

dough is well formed.  Let rise until double in size.  Mix onions with cheese

and set aside.

Roll dough out to 1/4 inch thick.  Spray lightly with non stick spray and

spread with onions and cheese.  Roll up the same way as you would for

cinnamon rolls.   Cut into triangles (see diagram).  Spray inside of the oven

with non stick spray.  Arrange rolls in a circle, almost touching, tips in.

Let rise again until double.  Brush tops with egg wash and sprinkle with

dried parsley.  Bake at 350 degrees for about 45 minutes.  Use about 6-8 coals

on the bottom and 20+ on top.  Depending on the weather the oven will take

about 10-20 minutes to reach temperature.   Add 20 minutes to that, checking

the rolls for golden tops.  Rotate the lid every ten minutes to avoid hot

spots.

Pull from bottom heat after about 30 minutes.  When the rolls begin to brown

on top watch closely, pulling them when they are golden brown.

Makes 12-15 rolls.

Curtis & Jed Packer

A Dilly Bread

12 inch Deep Dutch oven

2 to 2 2/3 cups all purpose flour

2 tablespoons sugar

2 to 3 teaspoons Instant minced onion

2 teaspoons dill seed

1 teaspoon salt

1/4 teaspoon baking soda

1 pkg. active dry yeast

8 oz. Carton (1 cup) creamed cottage cheese

1/4 cup water

1 tablespoon margarine or butter

1 egg

Margarine or butter, melted

Coarse salt, if desired

Generously grease 10" Dutch oven.  In large bowl, combine 1-cup flour, sugar,

onion, dill seed, salt, baking soda, and yeast; blend well.  In small Dutch

oven, heat cottage cheese, water and 1 tablespoon margarine until very warm

(120 to 130 F).  Add warm liquid and egg to flour mixture.  Blend at low speed

until moistened; beat 3 minutes at medium speed.  By hand, stir in remaining

flour to form a stiff batter.  Cover; let rise in warm place (80 to 85F) until

light and doubled in size, 45 to 60 minutes.

Stir down dough.  Shape & place in prepared Dutch oven.  Cover; let rise in

warm place until light and doubled in size, 30 to 45 minutes.  Bake in Dutch

oven 30 to 45 minutes or until deep golden brown and loaf sounds hollow when

lightly tapped.  Remove from Dutch oven immediately; place on wire rack.

Brush warm loaf with melted margarine and sprinkle with coarse salt.

Cool completely. 1 (20-slice) loaf

Pecan Cornbread

Historical Note: The Idea for this recipe came from page 37 of the Lone Star Dutch Oven Society cookbook ‘A Texas Treasury of Dutch Oven Cooking’. And in the cookbook this recipe has a long history. In the cookbook the cornbread is a crust for a stew, kind of like an impossible pie.

Bake in a 10 inch Dutch Oven

Ingredients:

¼ cup vegetable shortening

2 cups all purpose flour

1 1/2 cups yellow cornmeal

1 tsp. cumin seed

2 tsp. baking powder

½ tsp. salt

1 1/3 cup chopped pecans

1 tsp. Cajun seasoning

2 cups milk

2 large eggs

4 Tbsp. brown sugar

Honey

Instructions:

Put shortening in 10 inch Dutch oven and set on coals to preheat. In large mixing bowl mix all dry ingredients except brown sugar. Wisk milk, eggs, and brown sugar until milk and eggs are blended and brown sugar is dissolved. Remove Dutch oven from coals, tilt oven to coat inside with liquid shortening. Mix milk mixture with dry ingredients until blended. Add remaining shortening from Dutch oven and mix well. Pour batter in Dutch oven and bake 400 degree F for 30 minutes. Remove lid, stick test for done with wooden stick. When done remove oven from bottom heat. Drizzle top of cornbread with honey. Let sit 10 to 15 minutes, serve with butter.

Cooks note: I’d eat this any time of day. A very light dusting of Cajun seasoning will give it an extra eye opening tang!

Quick -N- Easy Rolls

1 cup warm water
1 package dry yeast
2 Tbs. sugar
2 1/2 cups flour
1 tsp. salt
1 egg
2 Tbs. oil

Dissolve yeast in warm water with sugar, stir in half flour & let it start to work for about 5 - 10 minutes. Beat in salt, add egg & oil. Beat in rest of flour until smooth. Cover & let dough rise double in size, about 30 minutes, stir dough down & spoon into greased 12" Dutch oven & let it rise double in size for about 30 minutes. place oven on 6 coals, and place 18 on top. Bake at 350 degrees for 20 to 25 minute or until golden brown.

Cynthia Foote

Cinnamon Pull Aparts

Ingredients:

1 small bag of Rhodes frozen rolls (white dinner rolls)
4 Tbs butter (or margarine) - melted
1 C sugar
1 Tbs cinnamon (more or less to taste)

Also needed:

a bundt cake pan
12" deep Dutch oven
cooking spray
charcoal

Let the rolls thaw out just to a soft state without raising.
Coat the bundt pan with non-stick cooking spray.
Mix the sugar and cinnamon together in a bowl.
Cut each roll in 1/2 and dip each piece in the melted butter to coat and
then roll it in the sugar/sugar mixture and place in bundt pan.
Continue to put coated rolls in the pan until it is about 2/3 of the way full.

Start with a cold Dutch oven and place the filled bundt pan in it.
Put about 8 coals on the bottom and about 16 coals on the lid.
Cook for about 45 minutes (the actual time will vary based on the outside
air temperature, wind, elevation, charcoal, etc. so check for doneness)

Rotate the pan/lid 1/4 turn every 10 minutes to help it cook evenly.
When done, tip the cake pan upside down on a plate to get the pull-aparts
out and ENJOY!!!

For a tasty variation, substitute a package of Jell-O instant butterscotch
pudding mix instead of the sugar/sugar mixture.

David Baugh
Bountiful, UT

Just Right Cornbread

1 cup - Cornmeal
1 cup- Flour
1 tsp. - baking powder
1 tsp. - salt
3/4 cup- sugar
1 cup- milk
1/4 cup - honey
1 lg. egg slightly beat
Mix all ingredients in the order listed. Pour into a greased 10 or 12 in dutch oven. Bake at 350 degrees for about 20 min. and have the butter ready because this stuff won't last long.

Wayne Jewkes

Here is our can't find a deer corn bread recipe.

First premix a one gallon zip lock bag with:
2 1/4 cup cornmeal
1/2 cup sugar
2 cups flour
1/4 cup brown sugar
2 tsp. salt
2 tsp. baking powder
Mix well
Add in at deer camp:
2/3 c shortening
3 eggs
1 3/4 cups milk
Mix well
Grease Dutch, add mix to the oven with 12 briquettes on bottom and 15 on top.

Cook until done or dark then eat.
Forget the honey, if this don't taste good prop it under your trailer tire.

Jeff Johnson

Ray Griffin & Rachel Thornton

Garlic Parmesan bread

14 inch Dutch oven

2 cups water

1 stick butter

1/4 cup honey

1 1/2 teaspoon salt

2 teaspoons garlic powder

4 cups flour

1 1/2 cups Parmesan cheese, grated, divided

1/4 cup potato flakes

2 1/2 teaspoons yeast

1 egg white

Measure all ingredients except egg white into bowl and knead until the dough

forms round ball.  Add more flour if needed.  Braid bread and place in greased

Dutch oven.

Let raise until double in size.  Wash with egg white and sprinkle with

remaining cheese.  Bake 25-30 minutes at 350 degrees.

Keith and Wendy Fisher

Dilly Rolls

2 cups cottage cheese, small curd

2 teaspoons butter

2 packages dry yeast

1 cup warm water

2 eggs

1/4 cup sugar

2 tablespoons dried, minced onion

1-2 tablespoons dill weed

1 tablespoon salt

1 teaspoon baking soda

41/2 -5 cups flour

In an 8 inch Dutch oven over medium heat, cook cottage cheese and butter

until butter is melted.  Cool to 110 degrees.  In a large mixing bowl,

dissolve yeast in water.  Add eggs, sugar, onion, dill, salt, baking soda,

and cottage cheese mixture.  Add 3 cups flour, beat until smooth.  Add

remaining flour to form a soft dough.  Turn onto a floured board. Knead

until smooth and elastic, about 6-8 minutes.  Place into a greased bowl,

turning once to grease top.  Cover and let rise in a warm place until doubled,

about one hour.  Punch down. Form into 24 balls.  Place in a greased 14 inch

Dutch oven and sprinkle with sesame seeds, cover and let rise about 45

minutes.  Bake with 10 coals on the bottom and 18 on top until golden brown.

About 30 minutes.

Italian Garden Harvest Bread

Dough:	Topping:
dry ingredients:	¼ tsp. salt
3 cups high protein (gluten) flour	¼ tsp. garlic powder
2 cups whole wheat flour	¼ tsp. thyme
1 Tbs. dough enhancer	¼ tsp. oregano
2½ Tbs. yeast	¾ cup fresh grated Parmesan cheese
2 tsp. salt	six tomato slices (wheels)
2 tsp. sugar	butter (optional)
1½ tsp. garlic powder	wet ingredients:
¾ tsp. crushed oregano leaves	1½ cups 120-130 degree water
½ tsp. thyme	2 Tbs. Italian dressing
6 oz. fresh grated Parmesan cheese

fresh veggies:
1-2 medium tomatoes, chopped
½ medium onion, chopped

Chop the tomatoes and onion, and set them aside in a strainer to drain. Mix the dry ingredients together in a bowl. Use a whisk to make sure they are well blended. Coat the drained tomato/onion mixture with the 2 Tbs. of Italian dressing and stir into the dry ingredients. Then stir in the wet ingredients to make a soft elastic dough. You may need to add a little water or flour to your dough, depending on the amount of moisture in your tomatoes. Knead the dough on a floured table for 2 minutes, and set aside to rise in an oiled bowl until dough doubles in size (I use my 12" oven). Ok, let’s get cooking. After the dough is doubled, punch it down and shape it into a round loaf in, but away from, the sides of a oiled 12” deep dutch oven. (I like to use cooking spray). Brush some Italian dressing across the top of the dough. Cook with approximately 9 or so coals on the bottom, and 20-23 on the top for about 1 hour. Rotate the oven and lid occasionally. Remove the bottom heat after 30 minutes. While it is cooking, mix all the topping ingredients together except the dressing and tomatoes. Remove the seeds from the tomatoes and dry between 2 paper towels. At around 45 minutes of cooking, brush some more dressing on the bread and sprinkle some of the topping on, and set the tomato wheels on top. Use some toothpicks to make sure the tomatoes won’t slide off while it cooks. When the bread is done, remove from the oven, brush once more and sprinkle some more topping across the top. After you have patted yourself on the back, and take in the great aroma. Cut and enjoy. Some people like to put some butter on it, but I like it just the way it is. Manga.

Gary Smith & Howard "Doc" Roads

Parker House Rolls

2-12 inch ovens

Mix in large bowl:

1/4 cup warm water

1/4 cup sugar

2 packages yeast

Add:

2 cups warm milk

1 teaspoon salt

3 eggs, beaten

2 cups flour

Using a large, wooden spoon, beat for 5 minutes.  Let dough rest for

10 minutes.

Add:

2 cups flour, mix well

Add:

1 cup flour, mix well

Add:

1 cup flour mix a third time.

Total amount of flour is 6-6 1/2 cups.  Dough should be thick but sticky.

Place dough in a greased bowl.  Cover with damp cloth.  Set in a warm place.

Let stand for 2 hours.

Punch down when dough reaches the top of the bowl.  Turn out on well floured

cutting board.  Sprinkle with flour and roll to about 1 inch thick.  Cut with

a 3 inch cutter.

Melt in small pan:

1 cup butter

Dip one side into melted butter, fold in half.  Place in greased ovens with

sides touching.  Let rise until almost double.  Place over bottom heat, add

top heat.  Bake using 2/3's timing.

David Fewkes & Jeff Larson (World Champions, 2000)

Potato Rolls

12" Deep Dutch oven

serves 12 plus

Ingredients:

1 cup warm water (105-110 degrees) divided

1 cup sugar

2 1/4 tsp. yeast (1 package)

1 cup instant potatoes

1 tsp. salt

1 cup soft shortening

2 eggs, well beaten

5-5 1/2 cups flour

In a large bowl, mix 1 cup water, sugar, and yeast.  Set aside to soften.

In a separate bowl blend the instant potatoes and 1/2 cup water.

(You may use 3/4 cup mashed potatoes, eliminate water).  Add to the yeast mix.

Add salt, shortening, eggs and 2 cups of the flour, beat until smooth.

Cover and set aside to rest for 10 minutes to rest.  Mix in remaining three

cups of flour to make a soft dough.

Knead for 5 minutes.  Place in well greased bowl and cover with a damp towel.

Let rise until double.

Punch down, shape as desired.  Place in a greased Dutch oven, let rise until

almost double.  Bake with 11 coals on the bottom and 17 on top (375 degrees)

for about 25-30 minutes, or until golden.  (Time and temperature are

approximate and may vary with conditions).   Rotate oven and lid often and

use the 2/3 method to avoid burning bottom.  (2/3 method means remove from

bottom heat 2/3 of the way through).

Serve warm with butter and your favorite jam. Enjoy!

Chuck and Jodi Peppler

12 inch dutch oven

Wheat Surprise Bread Braid

2 cups warm water

1 tablespoon yeast

3-4 cups flour

1 Tbs. malt

1/4 cup honey

2 teaspoons salt

1 cup whole wheat flour

2 cups sourdough starter

Topping:

canned milk, one egg, olive oil in equal parts well beaten

2 Tbs. sunflower seeds

1 Tbs. poppy seeds

1 Tbs. sesame seeds

1.   Combine the yeast and water and let rise.

2.   Add the starter

3.   Add the other ingredients and 1/2 of the flour.

4.   Separate out 1/3 of the dough and add wheat flour

     to the 1/3 and regular flour to the remainder.

5.   Knead for five minutes

6.   Let rise until doubled

7.   Braid the white dough around the wheat dough

     and place in a 12 inch Dutch Oven to rise again

8.   Brush the top with a combination of milk, olive oil

     and beaten egg in equal parts

9.   Sprinkle the top with poppy seeds, sesame seeds

     and sunflower seeds.

10.  Bake at 350 degrees for about 50-55 minutes. (7

     coals on the bottom and 16 on the top around the

     lid) Serves 20

Winning recipes from the West Haven, Utah cookoff!
Bruce Tracy and Dave Metcalfe

(IDOS note: There must be 50 ways to bake a DO peach cobbler...This is a good one.)

Mike Larson's Best Peach Cobbler

Ingredients:

Step # 1
1 cup butter (2cubes)

Step # 2
2 cups flour
1 ½ cups sugar
4 tsp. baking powder
½ tsp. salt
add cinnamon to taste
1 ½ cups milk

Step # 3
4 cups fresh peaches
1 ½ cups sugar

Directions:

Step # 1
Melt 1-cup butter in 12" Dutch oven and let cool.

Step # 2
Place peaches in a bowl and pour sugar over them & mix.
Set a side and let stand.

Step # 3
In a bowl mix flour mixture together.
Pour evenly over melted butter in Dutch oven.
Pour peach mixture evenly over the dough in Dutch oven.
Cook time: 1 hour @ 375 deg.

Note:
If using canned peaches pour all of the juice off.
You can use any kind of fruit with this recipe.

Grandma's Golden Dutch Oven Rolls

Ingredients:

1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 tsp. salt
1 cup scalding hot milk
1 egg, lightly beaten
4 1/2 cups sifted all-purpose flour
2 Tbs. melted butter or margarine, for brushing rolls

Directions:

Sprinkle the yeast over very warm water in a large bowl. (Very warm water
should feel comfortably warm when dropped on wrist.) Stir until yeast
dissolves.

Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir
until the sugar dissolves and butter or margarine is melted. Cool mixture
to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour,
1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup
of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use
it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover and let
rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry
cloth. Dough will be sticky, but use as little flour as possible for
flouring your hands and the pastry cloth, otherwise the rolls will not be
as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4-inches in diameter. Place in neat rows, not quite touching, in a
well-buttered 14" dutch oven

Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40
minutes. Brush tops of rolls with melted butter or margarine, then bake in
a moderately hot dutch oven (375 degrees) 18 to 20 minutes or until nicely
browned. Butter the top of each roll let stand from 1-2 min. and serve warm.
Number of servings: This recipe yields about 2 dozen rolls.

Garlic and Cheddar Biscuits

Prior to making mixture, prepare a Dutch oven for a hot (450) 10 minute bake. I use a 12" and place a 9" or 10" pie tin inside on three small stones. (This allows warm air to circulate around the biscuits and avoids burned bottoms.)

2 cups baking mix. (use Bisquick, your own baking mix or my favorite, sour dough)

2/3 cup milk (for variation, use buttermilk)

1/2 cup shredded cheddar cheese.

1/2 cup margarine or butter, melted.

1/2 tsp. garlic powder.

reserve 1/2 of margarine and garlic powder mixture.

Mix until dough balls can be formed and drop dough by spoonfuls onto the ungreased pan.

Bake 8 to 10 minutes or until golden brown. Brush tops with additional margarine and garlic powder mixture.

makes 10 to 12 biscuits. Goes great with fish, grape jelly, or by themselves.

Jud M. Hendrickson
St. George

MEXICAN SPOON BREAD

10" oven bake at 375degrees 25-30 minutes

Oil Dutch oven sides and bottom, coat with flour

Mix in large bowl:
1 17-ounce can cream style corn
3/4 cup whole milk
1/3 cup melted shortening
2 eggs slightly beaten
1/4 cup chopped onion

Blend:
11/4 cups corn meal
3/4 cup flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon soda

Mix in smaller bowl:
1 4-ounce can green chili , drained and chopped
2 cups grated sharp cheddar cheese

Pour half the batter into the oven. Sprinkle on half the
chili and cheese mixture. Add the rest of the batter and top
with the remaining chili & cheese mixture. Add top and
bottom heat. Check at 20 minutes. Remove oven from bottom
heat. Finish baking with top heat only. Cool slightly and cut
into wedges. Serve while still warm.

ENJOY

Karla Nelson
Roy, Utah

Orange Pull Aparts

Ingredients:

12 frozen dinner rolls, thawed
Grated peel of one orange
1/4 cup melted butter
1/2 cup sugar

Citrus Glaze:
1 cup powdered sugar
1 tbsp butter, melted
2 tbsp fresh orange juice

Grate orange peel and mix with sugar. Cut thawed rolls in half and place in oven. Melt butter and pour over rolls. Sprinkle with rind/sugar mixture, reserving 1/2 cup of mixture to sprinkle on just before baking. Cover and let rise until double in size. Bake until golden brown. Combine glaze ingredients and mix until thin. Cover rolls with glaze while warm.

Dave Jones
Pleasant Grove, Utah

Dutch Oven Bread

3 cups very hot water
1/2 cup butter
1/2 cup sugar
2 1/2 tsp salt
2 Tbs instant yeast
8 cups flour
oil for oven

Combine water, butter, sugar, salt, yeast and stir until butter is melted. Add
approximately 5 cups flour and mix to form a thick batter. Continue adding flour
until a stiff dough forms. Knead on a floured board until smooth (about 10
minutes). Placed in a greased 12 inch oven, cover with the lid and let rise
until doubled (about 45 minutes). Punch down and knead for a few minutes and
place back in greased oven. Let rise until almost doubled. Bake at 350
degrees (12 coals on top and 8 on bottom) for 45 minutes. The top will be
golden brown. Tastes great hot out of the oven with honey butter.
Leftovers, if there are any, are great for French toast.

John Lapic

Easy Big Pull-aparts

Ingredients:

1 small bag of Rhodes frozen rolls (white dinner rolls)
4 Tbs butter (or margarine) - melted
1 C sugar
1 Tbs cinnamon (more or less to taste)

Also needed:

a bundt cake pan
12" deep Dutch oven
Cooking spray
Charcoal

Let the rolls thaw out just to a soft state without raising.
Coat the bundt pan with non-stick cooking spray.
Mix the sugar and cinnamon together in a bowl.
Cut each roll in 1/2 and dip each piece in the melted butter to coat and
then roll it in the sugar/sugar mixture and place in bundt pan.
Continue to put coated rolls in the pan until it is about 2/3 of the way
full.

Start with a cold Dutch oven and place the filled bundt pan in it.
Put about 8 coals on the bottom and about 16 coals on the lid.
Cook for about 45 minutes (the actual time will vary based on the outside
air temperature, wind, elevation, charcoal, etc. so check for doneness)
Rotate the pan/lid 1/4 turn every 10 minutes to help it cook evenly.

When done, tip the cake pan upside down on a plate to get the pull-aparts
out and ENJOY!!!

For a tasty variation, substitute a package of Jell-O instant butterscotch
pudding mix instead of the sugar/cinnamon mixture.

David Baugh

DESSERTS

Black Forest Cake Dave Jones

Ingredients / Items Needed: 12" Dutch Oven Tin Foil 1 Devils Food Cake Mix (include the eggs, oil and water required for the mix) 18.25 oz size 1 Large Can (44 oz?) or 2 small cans (21 oz) cherry pie filling 1 12 oz can black cherry soda pop To Make: Line Dutch oven with foil (for ease of cleaning). Dump the pie filling in the Dutch oven. Mix up the cake mix according to the directions on the box. Once the cake is mixed up add the black cherry soda pop and stir in. Pour the mixture over top of the cherry filling. Place 12 - 14 coals on top and 12 - 14 coals on the bottom. Bake for approximately 25 - 30 minutes. Cake is done when it springs back when lightly touched. Top with whipped cream, cool whip or vanilla ice cream. Approximately 8 - 10 servings

Fruit Cobbler: This sounds too simple, but it turns out really well, especially after a hearty dinner in front of a camp fire. Just mix a cake mix (usually white or yellow that doesn't require eggs or milk) and your favorite fruit in a mixing bowl (add fruit juice for liquid requirement usually peach, pineapple, strawberry, or raspberry). Mix to the consistency of pancake batter and pour into a 10" to 12" Dutch oven that is buttered down or has a liner for easy removal. Cook on medium coals for 15 - 20 minutes, spreading some coals on the top for even temperatures. Remove from the fire to check if done, and VOILA! a cobbler that is easy and sure to please!!

Raspberry-Rhubarb Pie Karla Nelson

12" oven, preheated Bake @ 350degrees
Mix in a small bowl and let stand 10 minutes
2 cups rhubarb (cut up)
1 cup fresh raspberries
1/4 cup tapioca
1 1/4 cups sugar

Place fruit in pan, lined with pie crust, dot with 1 1/2 tablespoons butter or margarine. Cover with top crust, seal edges and cut slits to allow steam to escape. Place on rack and bake 40-50 minutes. (can use 2 pkgs. frozen raspberries, thawed and drained)
Pie crust:
sift into small bowl: 3 cups flour, 1 tsp. baking powder, 1 teaspoon salt
beat in separate bowl: 1 egg yolk 1/2 cup milk
Stir dry ingredients into milk and egg mixture.
Add 1 heaping cup Crisco shortening (do not substitute) blend with hand to desired consistency.
Pie Shell: roll dough for bottom crust 1 inch larger in diameter than the pie pan. Move onto pan and allow dough to settle without stretching. Prick bottom and sides with a fork to prevent puffing. Baste with half & half or whole milk, then prick again.

OOEY-GOOEY CHOCOLATE CHIP COOKIES Lenny Sutton & Jan McFarland

2 ½ C flour ¾ C packed brown sugar

1 tsp. baking soda 1 tsp. vanilla

1 tsp. salt 2 eggs

1 C butter flavored Crisco 1 bag semi sweet chocolate chips

1 C sugar

Sift flour, baking soda and salt. Cream Crisco, sugar, brown sugar and vanilla until smooth. Add eggs. Stir until well mixed and fluffy. Add flour mixture, a little at a time. Add chocolate chips. Line bottom of 12” Dutch oven with foil. Press mixture firmly and evenly into oven. Use 30 coals to bake. Place 4 coals under middle of oven, and 6 coals around the bottom outside edge. Place 4 coals in the center of the lid, and 16 coals around the rim. Bake for 30 minutes. Lift cookie out using foil, cool on rack. Cut into pieces.

PINEAPPLE PECAN UPSIDE-DOWN CAKE
Len & Jerrye Stillman

(12-inch Dutch oven)

1/2 cube butter or margarine
1/2 to 3/4 cup brown sugar
1 20-oz. can pineapple slices (9 slices, save juice)
9 Maraschino cherry halves
1/2 cup pecan halves
1 cup chopped pecans
1 yellow cake mix
3 eggs
1/3 cup vegetable oil
1/2 to 1 cup cold water

Melt the butter in the bottom of the Dutch oven. Sprinkle brown sugar evenly over the butter. Place pineapple rings over the mixture and place a cherry half inside each pineapple ring. Place pecan halves among the pineapple rings.
Pour the pineapple juice (and cherry juice if desired) into a measuring cup and add enough water to make 1-1/4 cup. In a large bowl, combine the cake mix, oil, eggs, juice and water, and the chopped pecans. Stir for 3 minutes. Carefully spoon the mix evenly over the pineapple rings.
Bake at 350° (10-12 coals on bottom and 12-14 coals on top) for 30 to 45 minutes or until cake tests done. While still hot, turn cake out onto the lid or a board covered with tin foil.

Serves many!

Peach Cobbler Bob Hurd

In a 12 inch Dutch place one quart of canned peaches - drained. We use ones we canned ourselves. the store bought ones are fine too.

Mix one regular size spice cake using package directions, pour over peaches.

Sprinkle 3/4 cup of brown sugar over top.

Place pats of real butter on top - 1/4 inch thick use a checkerboard pattern. Use about 8 pats.

Put approximately 14 to 16 coals on top and 10 to 12 underneath. Cook for 35 to 40 minutes. Test for doneness using toothpick method. Whipped topping or ice cream is a bonus, but not necessary.

This has been another favorite at scout camps for years. My wife and I developed this recipe years ago camping with friends in Escalante.

Easy Apple Cobbler Gina Stuart

Put the following ingredients into a zip lock bag (prior to leaving the comfort of your kitchen):
1 9oz packaged yellow cake mix
5 Tbsp. sugar
2 Tbsp. cinnamon
1 Tbsp. minute tapioca (dry)
1 Cup copped pecans
2 cubes of butter
10-14 granny smith apples, cored, peeled and sliced.

1) Melt butter and pour into the mixture in the bag.
2) place apples into a 12" Dutch Oven.
3) Spread the contents of the bag onto the apples (do not mix together).
4) Cook with 15 coals on top and 9 on the bottom approx. 35 min. *top with ice cream, whipped cream (my family likes it with frozen Cool Whip) or caramel ice cream topping. Enjoy!

Blackberry Cobbler Art Hines

Lightly grease the Dutch oven or line with foil then spread two drained cans of blackberry's evenly on bottom, cover with one box white cake mix {dry} spread evenly over the top of the berry's. Pour one can of 7-up soda over the top of the cake mix then put the lid on the Dutch oven. Place coals or charcoal briquets evenly on the top and bottom of the Dutch oven and cook until it "smells done". The 7-up provides all the moisture needed for the cake mix and the carbonation makes it fluffy. If you don't want blackberry it works equally well with peaches blueberry's or whatever you like.

(IDOS note: There must be 50 ways to bake a DO peach cobbler...This is a good one.)

Mike Larson's Best Peach Cobbler

Ingredients:

Step # 1
1 cup butter (2cubes)

Step # 2
2 cups flour
1 ½ cups sugar
4 tsp. baking powder
½ tsp. salt
add cinnamon to taste
1 ½ cups milk

Step # 3
4 cups fresh peaches
1 ½ cups sugar

Directions:

Step # 1
Melt 1-cup butter in 12" Dutch oven and let cool.

Step # 2
Place peaches in a bowl and pour sugar over them & mix.
Set a side and let stand.

Step # 3
In a bowl mix flour mixture together.
Pour evenly over melted butter in Dutch oven.
Pour peach mixture evenly over the dough in Dutch oven.
Cook time: 1 hour @ 375 deg.

Note:
If using canned peaches pour all of the juice off.
You can use any kind of fruit with this recipe.

Grandma's Golden Dutch Oven Rolls

Ingredients:

Directions:

Sprinkle the yeast over very warm water in a large bowl. (Very warm water
should feel comfortably warm when dropped on wrist.) Stir until yeast
dissolves.

Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir
until the sugar dissolves and butter or margarine is melted. Cool mixture
to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour,
1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup
of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use
it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover and let
rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4-inches in diameter. Place in neat rows, not quite touching, in a
well-buttered 14" dutch oven

Chocolate Pudding Cake

Ingredients:

1 Chocolate or Devil's Food Cake Mix
3 Eggs
1/2 Cup Oil
1 1/14 Cup Water
I package miniature marshmallows
I package walnuts (optional)
1/2 Cup Brown Sugar
1/2 Cup Cocoa
2 Cups Hot Water
Powdered Sugar (optional)

Line your 12 inch DO with tin foil. Mix the hot water, brown sugar, and
cocoa in a small bowl, and then pour it into the bottom of the DO. Add some
nuts, and about half the package of marshmallows on top. Mix the cake mix
in another bowl as directed on the back of the box (add eggs, oil, and water
and mix for 2 minutes). Pour the cake batter into the DO. Cook at 350
degrees for about 30 minutes, or until the cake mix is fluffy. When it's
all done, turn the oven upside down onto of a serving dish, and peel off the
tinfoil. The "pudding" should be a little bit sticky. Sprinkle some
powdered sugar on the top. Put the remaining marshmallows on the top of the
cake. Serve with vanilla ice cream!

This is a great chocolate recipe that's hard to burn.

Brent Horrocks

Dutch Oven Peach Cobbler

This recipe is to be used in a twelve inch Dutch oven and will serve six. If you're serving guys my size only count on four.

Ingredients:
4-15 oz. cans of peach halves in syrup
1-box of yellow cake mix
1 cup of brown sugar
1/2 teaspoon of cinnamon
1 cup fresh raspberries or maraschino cherries (for color)
1 stick of real butter (margarine will not work as well)
small amount of water

Instructions:
Make sure your Dutch oven is well oiled before you start!
First take your peaches and raspberries and dump them in your oven (dump in syrup as well). Add the brown sugar and cinnamon, mix it well. Next take your cake mix and cut your Butter in like making a pastry. Add a little water (just enough to make it crumbly). Crumble the mix over the top of the peaches in small pellets. You are now ready to cook.

Cooking Instructions:
Preheat 16 charcoal briquettes (before you use them make sure they are all white). Place six on the lid and ten underneath. Approximate cooking time is twenty minutes. Check every five minutes! If you see it burning or see hot spots adjust your charcoal (take away or shift places). When the top of the cobbler is golden check it with a knife by inserting it into the cobbler, if the knife comes out clean it is ready. If not continue cooking until it does.

Serving instructions:
It is impossible to remove it from the oven in one piece so it is best to serve the cobbler straight out of the oven with a large spoon. Most important share it with your buddies and enjoy!

Carmel Apple Cobbler

Carmel Recipe Cake Mix (Duncan Hines)
Cans of 21 oz. Cinnamon 'n Spice Apple Pie Filling (Wilderness)

Take one 12 inch Dutch Oven and cover the bottom with aluminum foil. Spread the two cans of pie filling evenly across the bottom. Cover the pie filling with the cake mix and place lid on Dutch Oven.
Cook at 375 degrees for approximately one hour or until the pie filling can be seen evenly bubbling through the cake mix.

David Crofts & Nick Peterson

Raspberry Cream Cheese Coffee Cake

2¼ cups all-purpose flour	¾ cup margarine or butter
½ teaspoon baking powder	½ teaspoon baking soda
¼ teaspoon salt	¾ cup sour cream
1 teaspoon almond extract	1 egg
½ cup raspberry preserves	¼ cup sugar
1 egg	½ cup sliced almonds
8-ounce package cream cheese, softened

Grease and flour bottom and sides of oven. In a large bowl, combine flour and ¾ cup sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles course crumbs. Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg: blend well. Spread batter over bottom and 2 inches up sides (about ¼ inch thick) of greased and floured pan. In small bowl, combine cream cheese, ¼ cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350º for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Makes 16 servings.

CARAMEL-NUT BRAID
Len & Jerrye Stillman

Heat margarine in small Dutch oven over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, until smooth and of the desired consistency.

Use any excess glaze as a spread by mixing with honey, cinnamon, and butter or margarine.

Yield: 1 loaf

CHOCOLATE LOVER'S UPSIDE DOWN CAKE

1 C flour 2 tbs. melted butter

¾ C sugar 1 C chopped pecans

2 tsp baking powder 1 C boiling water

¼ tsp. salt ½ C sugar

5 tsp. cocoa ½ C brown sugar

½ C milk ¼ C cocoa

1 tsp. vanilla

In small pot, mix flour, sugar, baking powder, salt and cocoa. Stir in milk and vanilla. Add melted butter and pecans. Line Dutch oven with foil, grease and flour. Pour batter in oven. Combine ½ C sugar, ½ C, and ¼ C cocoa. Sprinkle mixture over cake batter, Pour 1 C boiling water over top of cake. Bake at 350^o for 30-35minutes. When done, carefully turn oven over with lid on. Remove cake from oven, leaving it on lid. When cool, carefully peel off foil and serve.

CHOCOLATE ZUCCHINI CAKE Lenny Sutton & Jan McFarland

12” Dutch oven ½ tsp. baking powder

½ C butter or margarine 1 tsp. baking soda

½ C oil ½ tsp. ground cloves

1 ¾ C sugar 2 C shredded zucchini

2 eggs 2 sliced bananas

1 tsp. vanilla ½ C cocoa

½ C sour milk ¾ C chopped nuts

Cream butter, oil, and sugar until smooth. Add eggs, vanilla, and sour milk; mix well. Sift dry ingredients, and add to creamed mixture. Stir in shredded zucchini, bananas, and nuts. Pour mixture in oven. Put 16-18 coals around the rim of the lid, 4 in the middle of the lid and 6 around the bottom outside edge. After 15 minutes, remove the 4 coals from the middle of the lid. Remove coals from the bottom after 30 minutes. Bake for a total of about 40 minutes. Check with a big toothpick.

APPLE CRISP

16 medium Granny Smith apples 2 C brown sugar

1 ½ C sugar 1 C flour

1 C water 1 C butter or margarine

Cinnamon

Peel and slice apples and arrange in bottom of 14” Dutch oven. Make a syrup with the white sugar and water and pour over apples. Sprinkle with cinnamon. Mix brown sugar, flour, and butter and pat over apples. Bake for 1 hour. Serve warm with shipped cream or ice cream.

Spicy Applesauce Cake with Caramel Icing

Cake:
2 cups flour	½ cup semisweet chocolate chips
1 Tbs. baking powder	1 cup raisins
1½ tsp. baking soda	½ cup shortening
2 cups applesauce	2 eggs
1 tsp. salt	1 ½ cups sugar
1 tsp. each-ground cloves, cinnamon, nutmeg, allspice

Line Dutch oven with parchment paper. In a mixing bowl combine dry ingredients. Add shortening, applesauce and eggs. Beat until well mixed. Stir in chocolate chips, walnuts and raisins. Pour into Dutch oven. Sprinkle top with ½ cup semisweet chocolate chips and 2 Tbs. brown sugar. Cook with 10 coals on bottom and 15 on top for 30-35 minutes. Remove from bottom coals and bake for 10-15 minutes more. Caramel icing: Place water in dutch oven then put a small dutch inside over simmering water, then: Heat ¼ cup brown sugar, 4 tbsp. cream or half and half, 1/8 cup butter and pinch of salt until sugar is dissolved. Cool to room temperature then beat in ½ cup powdered sugar until smooth. Drizzle over cake and sprinkle with ½ cup chopped walnuts.

Spicy Applesauce Cake with Caramel Icing

Cake:
2 cups flour	½ cup semisweet chocolate chips
1 Tbs. baking powder	1 cup raisins
1½ tsp. baking soda	½ cup shortening
2 cups applesauce	2 eggs
1 tsp. salt	1 ½ cups sugar
1 tsp. each-ground cloves, cinnamon, nutmeg, allspice

Line Dutch oven with parchment paper. In a mixing bowl combine dry ingredients. Add shortening, applesauce and eggs. Beat until well mixed. Stir in chocolate chips, walnuts and raisins. Pour into Dutch oven. Sprinkle top with ½ cup semisweet chocolate chips and 2 Tbs. brown sugar. Cook with 10 coals on bottom and 15 on top for 30-35 minutes. Remove from bottom coals and bake for 10-15 minutes more. Caramel icing: Place water in dutch oven then put a small dutch inside over simmering water, then: Heat ¼ cup brown sugar, 4 tbsp. cream or half and half, 1/8 cup butter and pinch of salt until sugar is dissolved. Cool to room temperature then beat in ½ cup powdered sugar until smooth. Drizzle over cake and sprinkle with ½ cup chopped walnuts.

Aloha Cake Marie Waldvogel

12 in Dutch oven
Heavy duty foil (wide)
1/4 cup oil
2/3 cup brown sugar, packed
1 20 oz can pineapple tidbits, drained, save juice (or chunk pineapple)
1 20 oz can crushed pineapple, drained, save juice
1 yellow cake mix
3 eggs (or as indicated on box)
1/3 cup oil (or as indicated on box)

Line Dutch oven with foil. Spread oil on bottom and sides. Sprinkle brown sugar on top of oil. Spread drained tidbits and then crushed pineapple over sugar. Mix cake according to box using reserved juice in place of required water (add water to juice to equal needed amount if necessary). Pour over pineapple, cover with lid and bake at 350 (coals: 14 on top and 10 on bottom) for 30 to 40 min or until knife poked into cake only comes out clean. Flip out onto lid or round baking sheet to serve. Serves 12.

Winning recipes from the West Haven, Utah cookoff!
Bruce Tracy and Dave Metcalfe

Gugelhupf! An Austrian Marble Cake
12-inch Dutch Oven Serves 12

2 sticks butter
8 oz. dried candied fruit
2 cups sugar
2 1/2 cups flour
8 eggs
1 tsp baking powder
1 grated lemon rind
1 tsp rum flavoring

Grease and flour Dutch oven. Place a cutoff paper towel cylinder wrapped with foil in the center of the oven.

Separate egg yolks and whites. Beat whites until stiff peaks form. Cream butter with sugar, add egg yolks and baking powder. Gently fold remaining ingredients into egg whites. Put about 2/3 batter into Dutch oven. Add 1 1/2 tbsp cocoa, 1 tbsp sugar and 3 tbsp milk mixture to remaining batter. Add chocolate batter into oven and fold to give marbled consistency.

Cook for 60-75 minutes with 8 coals on bottom and 16 on top. Garnish with powdered sugar.

Ken Sugden

Backyard Cherry Cobbler

1 cube butter or margarine
2 cups all purpose flour
1 1/2-cups sugar
2 tsp. baking powder
1 tsp. poppy seeds
2 cans (14 1/2 oz.) cherries save the juice
1 cup brown sugar

Put 7-8 charcoal briquettes under a 12” Dutch oven
and melt the butter or margarine. Mix the flour, sugar,
baking powder, poppy seeds and about 2/3 juice from the cherries
to make a fairly dense batter.
Add a little more juice until you can just stir it with a heavy spoon.
Pour gently on top of the melted butter.
Mix the brown sugar into the cherries.
Pour gently into the middle of the batter.
Put the lid on and add about 16-18 charcoal briquettes
to the top around the rim. Bake for 45 minutes to about one hour…
(Be sure to pull the bottom heat at about 30 minutes.)
Check it at 30 minutes. The cobbler should be as high as it is going to get.
Check it too early and it will probably crash, turning it into a flat something. (Still good to eat!)
I check with a table knife.

You can also put your Dutch oven in your regular oven
without the lid at 350°, just remove the racks first and add
a little more time.

Bruce Tracy

MISCELLANOEUS

Dutch Nachos: This is even simpler than fruit cobbler. Line your Dutch oven with aluminum foil and heap your nachos in. Add whatever you like on top, usually shredded cheese, tomatoes, browned beef, and salsa. Cover and put in a medium to low fire for a few minutes. Remove from fire when cheese is melted and serve. A great appetizer for those hungry hunters or campers who can't keep their hands off your food!!!

CHEESE TACO BOATS
14 “ Dutch oven Serves 36

Ross and Angie Conlin
480 Hillcrest Ave American Falls, Idaho 83211
(208) 226-5310

INGREDIENTS:

1-36 count pkg of RHODES Rolls
1-1 ¼ -oz pkg. Taco seasoning mix
2 tablespoons melted butter.

Pepper-onion filling:

1 –8 oz pkg. Cream cheese
½ cup butter
2 tablespoons dried minced onion
½ cup chopped green chilies or peppers

Soften cream cheese and mix in remaining ingredients.

PREPARATION:

Thaw and allow to slightly raise the RHODES rolls. Pour taco-seasoning mix in a small bowl. Grease the Dutch ovens, as it takes two 14 in ovens for these rolls.

Roll out each roll to 3 ½ inches in diameter or use your fingers to stretch the dough to that size. Spoon 1 rounded teaspoon of the filling onto on side of each of the rolled out rolls. Fold over and using the times of a fork, seal the rolls. Brush with the melted butter and then sprinkle with the taco seasoning mix.

Arrange the rolls in the greased Dutch ovens and allow to rise in a warm place for 50-60 minutes. Bake on a medium high fire using 1 ½ rings of coals on the top and 9 coals underneath for 20 to 25 minutes or until golden brown. Enjoy

SHEEPHERDERS BREAD ROSS & ANGIE CONLIN

12 INCH DEEP OVEN SERVES 8 TO 10

INGREDIENTS:

2 PACKAGES ACTIVE DRY YEAST 3 CUPS WARM WATER

2/3 CUP SHORTENING, MELTED & COOLED ¼ CUP SUGAR

2 TEASPOONS SALT 8 TO 9 CUPS FLOUR

PREPARATION:

IN A LARGE BOWL, DISSOLVE THE YEAST AND SUGAR IN THE WARM WATER. STIR IN SALT AND SHORTENING. ALLOW MIXTURE TO STAND IN A WARM PLACE FOR 5 TO 10 MINUTES OR UNTIL BUBBLY. ADD FOUR (4) CUPS FLOUR AND BEAT WELL WITH A WOODEN SPOON. STIR IN ENOUGH OF THE REMAINING FLOUR TO MAKE A STIFF DOUGH.

KNEAD UNTIL SMOOTH AND ELASTIC. PLACE IN A GREASED BOWL AND TURN TO COVER ALL. COVER AND LET RISE IN A WARM, DRAFT FREE AREA UNTIL DOUBLE IN SIZE, ABOUT ONE HOUR.

PUNCH THE DOUGH DOWN, SHAPE INTO A SMOOTH BALL AND PLACE IN THE GREASED DUTCH OVEN. COVER WITH A WELL-GREASED OVEN LID. ALLOW TO RISE IN A WARM DRAFT FREE AREA UNTIL DOUGH IS ALMOST DOUBLED. WATCH CLOSELY OR IT WILL RISE AND KNOCK THE LID OFF.

PLACE ONE RING OF COALS ON TOP, WHICH IS LYING COALS NEXT TO EACH OTHER AROUND THE OUTSIDE RIM OF THE OVEN AND THEN ONE ON EACH SIDE OF THE HANDLE.

PLACE 7 CHARCOAL BRIQUETS UNDERNEATH TO FORM A CIRCLE. DO NOT PUT ONE IN THE MIDDLE. BAKE APPROX. 45 MINUTES OR UNTIL BROWN ON TOP AND WHEN THUMPED, IT SOUNDS HOLLOW. THIS MAKES ONE VERY LARGE LOAF. REMOVE FROM THE OVEN AND ALLOW TO COOL. BREAD IS A LITTLE HEAVIER THAN REGULAR BREAD BUT ALSO MAKES EXCELLENT TOAST.

CHOCOLATE CHIP BANANA NUT BREAD
ROSS & ANGIE CONLIN

12 INCH DUTCH OVEN OR ULTIMATE DUTCH OVEN

SERVES 10 TO 15 PERSONS (

INGREDIENTS:

4 CUPS ALL PURPOSE FLOUR 2/3 CUP VEGETABLE OIL

2 CUP SUGAR 1/2 CUP MILK

4 TEASPOONS BAKING POWDER 1-12 OZ PKG. CHOCOLATE

1/2 TEASPOON SALT CHIPS

4 EGGS LIGHTLY BEATEN 1 CUP CHOPPED NUTS

2 CUPS MASHED RIPE BANANAS

PREPARATION:

MIX FLOUR WITH SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL. STIR EGGS, BANANAS, OIL AND MILK UNTIL WELL BLENDED. ADD TO THE FLOUR MIXTURE; STIR JUST UNTIL MOISTENED. STIR IN CHOCOLATE CHIPS AND NUTS. POUR INTO A WELL-GREASED DUTCH OVEN. BAKE FOR 50 MINUTES OR UNTIL WOODED TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL 5 MINUTES AND REMOVE FROM THE PAN; FINISH COOLING ON A RACK. SERVE WARM OR WRAP AND STORE OVERNIGHT.

BACON-WRAPPED POTATO TWISTS
Len & Jerrye Stillman

(10-inch Dutch oven)

4 medium potatoes
4 yams about the same size
8 strips bacon
2 tablespoon sliced almonds
1/2 tablespoon sesame seeds

Cut the ends off the potatoes and yams to give a flat surface to start cutting. Using a twin-curl cutting garnishing tool, cut a twin curl from each potato and yam. Unwind each curl and rewind a yam curl with a potato curl to produce a white and yellow curl. This process will yield eight twists. The remaining potato and yam pieces may be stuffed and cooked separately. If the twists are not going to be cooked immediately, place them in water to prevent discoloration.

Wrap a strip of bacon around each twist and place in a 10-inch Dutch oven. Sprinkle sliced almonds and sesame seeds over the top. Place 8 coals under the oven and 12 on top (about 350°F). Cook for 30 to 45 minutes or until done.

NOTE: Twists can be cooked in the same Dutch oven along with the Lemon Pepper Chicken Supreme.

Yield: 8 twists (Note from the web guy...These are great!)

Cheese Potatoes

1 lb. bacon
3-4 onions
5 lbs. potatoes
1 lb. cheddar cheese grated
1 pt. sour cream
salt and pepper

Cut bacon in 1 inch pieces and fry until very crisp in a 12 inch deep Dutch
oven. While bacon is cooking, peel and cube potatoes (approx. 3/4 inch
cubes) and chop onions. Remove bacon from oven and set aside leaving bacon
grease in the oven. Add onions to the bacon grease and cook till the onions
are clear. Add potatoes, bacon, salt and pepper to taste and stir to coat
the potatoes with bacon grease. Place the lid on the oven and cook for one
hour at 350 degrees (12 coals on top and 8 on the bottom). Carefully fold in
grated cheddar cheese and sour cream. Enjoy the best potatoes you'll ever
eat!

John Lapic

Ian’s Beans

1-2 lb. hamburger

1/2 lb. chopped bacon

1or 2 lg. onions, chopped

1 c. ketchup

1/4 c. mustard

1 Tbs. vinegar or red wine

1/2 c. molasses

2 tsp. salt

3/4 c. brown sugar

1 large can pork & beans

1 can pinto beans

1 can navy beans

1 can kidney beans

1. Fry bacon in 12 inch oven.

2. Add hamburger and onion, cook 7 to 10 minutes.

3. Add remainder of ingredients and mix well.

4. Cover and cook for 30 – 60 min.

A great bean dish, its very good...never had leftovers yet...

STUFFED CORNISH GAME HENS

ELK CHILI WITH BLACK BEANS Lenny Sutton & Jan McFarland

LITTLE PORKY Terry Browning

BLACKENED POT ROAST

BARBEQUE SAUCE:

OOEY-GOOEY CHOCOLATE CHIP COOKIES Lenny Sutton & Jan McFarland

CHOCOLATE LOVER'S UPSIDE DOWN CAKE

CHOCOLATE ZUCCHINI CAKE Lenny Sutton & Jan McFarland

APPLE CRISP

SHEEPHERDERS BREAD ROSS & ANGIE CONLIN

CHOCOLATE CHIP BANANA NUT BREAD ROSS & ANGIE CONLIN

CHOCOLATE CHIP BANANA NUT BREAD
ROSS & ANGIE CONLIN