None of the following recipes use conventional cooking methods. They are all prepared on campfires, grills, roasted on a stick, foil wraps or in a dutch oven.
INDEX OF RECIPES: Fruit Cobbler / Banana Boats / Shaken Pudding / Doughboys / Pineapple Upside Down Cake / Sweet Potatoes in an Orange / Solar Tea / Porcupine Balls / Dutch Oven Taco Salad / Chicken & Sausage Gumbo / Dutch Breakfast / Shepherds Pie / Gypsy Chicken / Pork Chile Verde
COBBLER (serves 12)
2 cans of refrigerated cinnamon rolls (or make bisquick mix)
3 cans fruit pie filling (peaches, cherries, apples, etc.)
1 stick margarine
Melt margarine, add fruit and place cinnamon rolls on top of fruit (do not use icing). Cook in large dutch oven for 15-17 minutes.
BANANA BOATS
1 banana per person (slightly green is better)
1 package small chocolate chips (or 1 square from a chocolate bar)
1 pkg miniature marshmallows
Lay banana on its side and peel back a section of skin from top (do not remove completely). Scoop out some of banana and eat. Fill cavity with a few chocolate bits and marshmallows, pushing them into the banana. Lay peel back over cavity. Wrap in foil. Place the banana in the coats for a few minutes, only until the chocolate and marshmallows have begun to melt, NOT until the banana is soft. Eat with a spoon directly from the peeling.
INSTANT PUDDING in a MASON JAR
box of instant pudding mix
1 mason jar with secure lid
Powdered Milk
Water
Follow directions for dissolving milk powder in water. Read directions for pudding and add correct amount of milk, placing pudding & milk into the jar. Shake, shake shake until pudding is well mixed. Can also be served on ice cream cones.
DOUGHBOYS
can of biscuit dough
powdered sugar
cleaned branch or stick, about thumb diameter
Pinch biscuit in half, roll into a snake . elongate & flatten dough. Wrap dough around a stout finger sized stick (like a donut shape). Bake over coals, turning frequently till doughboy pulls off stick with ease. roll in powdered sugar or fill hole with butter & jelly.
PINEAPPLE UPSIDE DOWN CAKE (for Dutch Oven)
1/2 c. butter
1 c. brown sugar
1 (20 oz) can pineapple slices
Juice from pineapple slices plus enough water to make 1 1/4 cups
8 maraschino cherries
1 yellow cake mix
3 eggs
In a 12 inch dutch oven, melt butter. sprinkel with brown sugar. Place pineapple slices over brown sugar. There should be room from 7-8 slices. Place a cherry in the corner of each slive. In a medium bowl, combine cake mix, eggs, and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place over 6 coals with 18 on the lid. Cook for 25-30 minutes. After done, run a knife around the edge of the pan. Serve by placing serving plate over dutch oven and carefully flip over the oven. Replace any pineapple that may have stuck.
SWEET POTATOES in an ORANGE (serves 16)
8 oranges
3 cans sweet potatoes
1 c. brown sugar
marshmallows
4 tbs. butter or margarine
Cut oranges in half and remove pulp for fruit salad or snack. Melt butter or margarine, add brown sugar and sweet potatoes with their syrump. Mash sweet potato mixture and fill oranges. Top with marshmallows. Bake on coats until heated through and marshmallows are brown
SOLAR TEA
Suspend 4 qt size tea bags in a gallon bottle of water. Expose to sun for 3-4 hours or until desired strength is obtained.
MAINS-
PORCUPINE BALLS
3 cans tomato soup
2lbs ground beef
1onion dehydrated
2 cups minute rice
1/2 tsp. salt
1 egg
Mix together everything except for soup. Form into bite sized balls. Meanwhile, bring soup to a boil. Drop meatballs into boiling soup, gently keeping mixture boiling. Cover and simmer 20 minutes.
DUTCH OVEN TACO SALAD (serves 24)
3 pkgs taco seasoning mix
5 lbs hamburger
1 large onion, chopped
1 (52 oz) can ranch style beans
1 head of lettuce chopped
4 tomatoes chopped
1 lb. cheese, grated
1 large bag of Doritos or Fritos (taco flavored work best)
Sprinkle salt in bottom of dutch oven. Brown meat & onions, drain off grease. Follow direction on taco seasoning package (Don't add too much water). Serve beans and meat mixture on Doritos & Fritos. Just before serving add lettuce, tomatoes & cheese.
CHICKEN/SAUSAGE GUMBO (serves 20)
6 lbs of chicken
2 lbs of smoked sausage
2 cups of flour
1/2 cup of oil
1 bell pepper
5 cloves of garlic, chopped fine
1 bunch of green onions
3 bay leaves
1/2 c. of parsley flakes
salt/pepper to taste
3 onions
6 quarts of water
cooked rice
In a 10-12 qt. pot make a roux by browning flour in oil. Cut up onions, bell pepper, garlic & greeen onions & add to roux once it is brown (like peanut butter colored). Saute for 10 minutes. Add 4 qts of water and bay leaves. Heat stirring often. If gravy becomes too thick, add more water. Slice sausage and add to pot, cook for 45 minutes. Cut up chicken and add to pot with parsley flakes. Cook 1 hour longer over coals. Serve up in bowls over rice.
DUTCH BREAKFAST (serves 18)
1 lb. bacon, sausage or ham
2 boxes hash browns (frozen or dehydrated)
18 eggs
12 oz. cheddar cheese
12 inch dutch over
Cook meat in dutch over. remove & drain excess fat, saving a little brown the hash browns. Beat eggs and pour over browned potatoes. Crumble meat on top. Bake for 30 minutes with 14 coals on top. 8 on bottom.
SHEPHERD's PIE
3 lbs. ground beef
1 onion
1 clove garlic
1 c. grated carrot (or carrot shreds)
8 servings instant mashed potatoes (& need ingredients like butter & powdered milk)
2 cans mushrooms, drained (optional)
2 tbsp. thyme
2 tbsp. rosemary
1 tbsp. ketchup (or tomato paste)
Brown the ground beef, onion, garlic and carrots in a Dutch oven. Drain oil. Add ketchup and herbs to meat mixture. Prepare mashed potatoes according to the direction (use slightly less liquid so they are a little dry). Layer dutch oven, browned meat layer on bottom, covered with mashed potatoes and topped with cheese. (DO NOT MIX THE LAYERS). Cook in Dutch over with coals on top and sides until the potatoes start to brown (about 30 minutes). Serve while hot
GYPSY CHICKEN (serves 10-12)
12 chicken thighs
1 1/2 lbs. smoked or italian sausage
1/2 c. of ham cut into chunks
1 onion, chopped
1 bell pepper, chopped
4 plum tomatoes, chopped
1/4 c. olive oil
2 chicken bouillon cubes
4 c. water
2 c. rice
salt, pepper, thyme, parsley, & basil
Brown meats in olive oil. Rmove from skillet. Saute onion & peppers & tomatoes. Add rice, cook till clear. Add water, bouillon, seasonings & ham. Cover and simmer about 30 minutes.
CHILI VERDE (serves 20)
5 lbs. boneless lean pork, cut into cubes
1 chopped onion
1/3 c. chopped celery
2 green onions, chopped inlcuding greens
1 bell pepper, chopped
1 minced clove of garlic
2 tbsp. oil
1/4 c. flour
4 c. water
1 (7oz) can tomatillos
2 cups canned chopped green chiles
Salt to taste
In Dutch oven, brown pork. Then add onions, celery, bell pepper & garlic. Stir and cook 10 minutes, until veg is soft. Push mixture to one side of oven. Add tbsp of oil to pan joices. Stir in flour to make roux. Stir until flour mixture is a light tan. Add 4 cups of water and stir to make a smooth gravy, stirring in the meat mixture. Bring to a boil and sitr until mixture thickens. If mixture is too thick, add more water. Add tomatillos and green chiles. Add salt to taste. Simmer for 30 minutes.
---
CITATIONS:
Many of the above recipes came from a GSNTX Girl Scout handout called "Recipes for Outdoor Cooking." Others came from my cookbook collection including:
Fahr, Jean, ed. Pocket Stew: The Expanded Collection of Favorite Girl Scout Outdoor Recipes. 4th ed. New Orleans, LA: Girl Scout Council of Southeast Louisiana, 1995. Print.
Camp Dutch Oven Cooking 101: From Backyard to Backwoods. : Lodge Press: South Pittsburg, TN. Print.
https://www.lodgemfg.com/prodcat/dutch-ovens.asp
International Dutch Oven Society www.idos.com
who has a wonderful recipe forum here: http://forums.idos.org/viewforum.php?f=20
Lone Star Dutch Oven Society www.lsdos.com
Japanese Dutch Oven Society www.jdos.com
Columbian Basin Dutch Oven Society Cookbook http://www.cbdos.org/pb/wp_21f8dc08/wp_21f8dc08.html
More great recipes here: http://www.dutchovendude.com/dutch-oven-recipes.php
Here^ are temperature tips from 101 Things to do with a Dutch Oven by Vernon Winterton
INDEX OF RECIPES: Fruit Cobbler / Banana Boats / Shaken Pudding / Doughboys / Pineapple Upside Down Cake / Sweet Potatoes in an Orange / Solar Tea / Porcupine Balls / Dutch Oven Taco Salad / Chicken & Sausage Gumbo / Dutch Breakfast / Shepherds Pie / Gypsy Chicken / Pork Chile Verde
COBBLER (serves 12)
2 cans of refrigerated cinnamon rolls (or make bisquick mix)
3 cans fruit pie filling (peaches, cherries, apples, etc.)
1 stick margarine
Melt margarine, add fruit and place cinnamon rolls on top of fruit (do not use icing). Cook in large dutch oven for 15-17 minutes.
BANANA BOATS
1 banana per person (slightly green is better)
1 package small chocolate chips (or 1 square from a chocolate bar)
1 pkg miniature marshmallows
Lay banana on its side and peel back a section of skin from top (do not remove completely). Scoop out some of banana and eat. Fill cavity with a few chocolate bits and marshmallows, pushing them into the banana. Lay peel back over cavity. Wrap in foil. Place the banana in the coats for a few minutes, only until the chocolate and marshmallows have begun to melt, NOT until the banana is soft. Eat with a spoon directly from the peeling.
INSTANT PUDDING in a MASON JAR
box of instant pudding mix
1 mason jar with secure lid
Powdered Milk
Water
Follow directions for dissolving milk powder in water. Read directions for pudding and add correct amount of milk, placing pudding & milk into the jar. Shake, shake shake until pudding is well mixed. Can also be served on ice cream cones.
DOUGHBOYS
can of biscuit dough
powdered sugar
cleaned branch or stick, about thumb diameter
Pinch biscuit in half, roll into a snake . elongate & flatten dough. Wrap dough around a stout finger sized stick (like a donut shape). Bake over coals, turning frequently till doughboy pulls off stick with ease. roll in powdered sugar or fill hole with butter & jelly.
PINEAPPLE UPSIDE DOWN CAKE (for Dutch Oven)
1/2 c. butter
1 c. brown sugar
1 (20 oz) can pineapple slices
Juice from pineapple slices plus enough water to make 1 1/4 cups
8 maraschino cherries
1 yellow cake mix
3 eggs
In a 12 inch dutch oven, melt butter. sprinkel with brown sugar. Place pineapple slices over brown sugar. There should be room from 7-8 slices. Place a cherry in the corner of each slive. In a medium bowl, combine cake mix, eggs, and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place over 6 coals with 18 on the lid. Cook for 25-30 minutes. After done, run a knife around the edge of the pan. Serve by placing serving plate over dutch oven and carefully flip over the oven. Replace any pineapple that may have stuck.
SWEET POTATOES in an ORANGE (serves 16)
8 oranges
3 cans sweet potatoes
1 c. brown sugar
marshmallows
4 tbs. butter or margarine
Cut oranges in half and remove pulp for fruit salad or snack. Melt butter or margarine, add brown sugar and sweet potatoes with their syrump. Mash sweet potato mixture and fill oranges. Top with marshmallows. Bake on coats until heated through and marshmallows are brown
SOLAR TEA
Suspend 4 qt size tea bags in a gallon bottle of water. Expose to sun for 3-4 hours or until desired strength is obtained.
MAINS-
PORCUPINE BALLS
3 cans tomato soup
2lbs ground beef
1onion dehydrated
2 cups minute rice
1/2 tsp. salt
1 egg
Mix together everything except for soup. Form into bite sized balls. Meanwhile, bring soup to a boil. Drop meatballs into boiling soup, gently keeping mixture boiling. Cover and simmer 20 minutes.
DUTCH OVEN TACO SALAD (serves 24)
3 pkgs taco seasoning mix
5 lbs hamburger
1 large onion, chopped
1 (52 oz) can ranch style beans
1 head of lettuce chopped
4 tomatoes chopped
1 lb. cheese, grated
1 large bag of Doritos or Fritos (taco flavored work best)
Sprinkle salt in bottom of dutch oven. Brown meat & onions, drain off grease. Follow direction on taco seasoning package (Don't add too much water). Serve beans and meat mixture on Doritos & Fritos. Just before serving add lettuce, tomatoes & cheese.
CHICKEN/SAUSAGE GUMBO (serves 20)
6 lbs of chicken
2 lbs of smoked sausage
2 cups of flour
1/2 cup of oil
1 bell pepper
5 cloves of garlic, chopped fine
1 bunch of green onions
3 bay leaves
1/2 c. of parsley flakes
salt/pepper to taste
3 onions
6 quarts of water
cooked rice
In a 10-12 qt. pot make a roux by browning flour in oil. Cut up onions, bell pepper, garlic & greeen onions & add to roux once it is brown (like peanut butter colored). Saute for 10 minutes. Add 4 qts of water and bay leaves. Heat stirring often. If gravy becomes too thick, add more water. Slice sausage and add to pot, cook for 45 minutes. Cut up chicken and add to pot with parsley flakes. Cook 1 hour longer over coals. Serve up in bowls over rice.
DUTCH BREAKFAST (serves 18)
1 lb. bacon, sausage or ham
2 boxes hash browns (frozen or dehydrated)
18 eggs
12 oz. cheddar cheese
12 inch dutch over
Cook meat in dutch over. remove & drain excess fat, saving a little brown the hash browns. Beat eggs and pour over browned potatoes. Crumble meat on top. Bake for 30 minutes with 14 coals on top. 8 on bottom.
SHEPHERD's PIE
3 lbs. ground beef
1 onion
1 clove garlic
1 c. grated carrot (or carrot shreds)
8 servings instant mashed potatoes (& need ingredients like butter & powdered milk)
2 cans mushrooms, drained (optional)
2 tbsp. thyme
2 tbsp. rosemary
1 tbsp. ketchup (or tomato paste)
Brown the ground beef, onion, garlic and carrots in a Dutch oven. Drain oil. Add ketchup and herbs to meat mixture. Prepare mashed potatoes according to the direction (use slightly less liquid so they are a little dry). Layer dutch oven, browned meat layer on bottom, covered with mashed potatoes and topped with cheese. (DO NOT MIX THE LAYERS). Cook in Dutch over with coals on top and sides until the potatoes start to brown (about 30 minutes). Serve while hot
GYPSY CHICKEN (serves 10-12)
12 chicken thighs
1 1/2 lbs. smoked or italian sausage
1/2 c. of ham cut into chunks
1 onion, chopped
1 bell pepper, chopped
4 plum tomatoes, chopped
1/4 c. olive oil
2 chicken bouillon cubes
4 c. water
2 c. rice
salt, pepper, thyme, parsley, & basil
Brown meats in olive oil. Rmove from skillet. Saute onion & peppers & tomatoes. Add rice, cook till clear. Add water, bouillon, seasonings & ham. Cover and simmer about 30 minutes.
CHILI VERDE (serves 20)
5 lbs. boneless lean pork, cut into cubes
1 chopped onion
1/3 c. chopped celery
2 green onions, chopped inlcuding greens
1 bell pepper, chopped
1 minced clove of garlic
2 tbsp. oil
1/4 c. flour
4 c. water
1 (7oz) can tomatillos
2 cups canned chopped green chiles
Salt to taste
In Dutch oven, brown pork. Then add onions, celery, bell pepper & garlic. Stir and cook 10 minutes, until veg is soft. Push mixture to one side of oven. Add tbsp of oil to pan joices. Stir in flour to make roux. Stir until flour mixture is a light tan. Add 4 cups of water and stir to make a smooth gravy, stirring in the meat mixture. Bring to a boil and sitr until mixture thickens. If mixture is too thick, add more water. Add tomatillos and green chiles. Add salt to taste. Simmer for 30 minutes.
CITATIONS:
Many of the above recipes came from a GSNTX Girl Scout handout called "Recipes for Outdoor Cooking." Others came from my cookbook collection including:
Fahr, Jean, ed. Pocket Stew: The Expanded Collection of Favorite Girl Scout Outdoor Recipes. 4th ed. New Orleans, LA: Girl Scout Council of Southeast Louisiana, 1995. Print.
Camp Dutch Oven Cooking 101: From Backyard to Backwoods. : Lodge Press: South Pittsburg, TN. Print.
https://www.lodgemfg.com/prodcat/dutch-ovens.asp
International Dutch Oven Society www.idos.com
who has a wonderful recipe forum here: http://forums.idos.org/viewforum.php?f=20
Lone Star Dutch Oven Society www.lsdos.com
Japanese Dutch Oven Society www.jdos.com
Columbian Basin Dutch Oven Society Cookbook http://www.cbdos.org/pb/wp_21f8dc08/wp_21f8dc08.html
More great recipes here: http://www.dutchovendude.com/dutch-oven-recipes.php
