Other Dutch Oven Meals
1 round steak, cut into bite size portions
1 container (16 oz) sour cream
1 can cream of mushroom soup
1½ onions, diced
1 clove garlic, diced
Brown meat, onion and garlic in 10" Dutch oven. Cook until soft. Drain. Add salt, pepper and paprika. Stir in soup. Cook 15 minutes on low heat. Stir in sour cream. Cook 15 minutes more. Serve over egg noodles.
Bean Hole Beans
2 lbs. great northern white beans
2 medium yellow onions
2 cups maple syrup
1 cup molasses
2 lbs. lean salt pork
1 tbsp. dry mustard
2 tsp. salt
2 tsp. pepper
Soak 2 lbs beans overnight completely covered in water.... Remember to use this water later. Prepare bean hole - a hole in the ground 2 ½ to 3 feet deep and of a large enough diameter to have a 6 inch space all around the Dutch oven. To help hold the heat, add stones in the hole before starting fire or adding briquettes. If using coals, start fire with a good dry hardwood. The hole should be ¾ full of hot coals.
Quarter onions and place in 8 or 10 qt. deep camp Dutch oven. Quarter salt pork and add 1 section. Add approximately 1/4 of beans, 2 more pieces of salt pork, and then add another 1/4 of beans. Add molasses, brown sugar, mustard, salt and pepper and the remainder of beans. Place last piece of salt pork on top, then add the bean water until everything is covered. Cook 6 hours in bean hole.
4 lbs. of ground beef
2 cups bread crumbs
1 cup of ketchup
1 large onion
1 cup milk
2 tsp. salt
1/2 tsp. pepper
Mix beef, 1/2 cup of ketchup, and the remaining ingredients thoroughly. Spread into lightly greased 10" or 12" camp Dutch oven.
Stew at 350º for 60 minutes and top with remaining ketchup (and brown sugar, if desired) and bake for 15 minutes.
1 turkey 10-12 lbs.
4 slices bacon
1 lb. pork sausage
1 medium onion
6 cups soft bread crumbs
2 tbs. poultry spices
Sprinkle turkey with game seasoning or poultry spice. Fry diced onion and crumbled sausage in a 12" or 14" deep camp Dutch oven. Combine with bread crumbs and mix. Stuff turkey cavity loosely and lace closed. Bake for 3-1/2 hours, breast side up with bacon strips covering breast.
3 cups tomato sauce
4 tsp. celery seed
1 chopped onion
2 tsp. sugar
6 tbsp. vinegar
Garlic salt & hot sauce
Mix and simmer ingredients in a 2 qt. camp Dutch Oven for 20-30 minutes. Add garlic salt and hot sauce to taste. Add water to thin for marinade.
Barbecued Beef Sandwich
2 Tbsp. butter or margarine
1/4 tsp. red pepper
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 1/2 lbs. round steak, sliced into thin strips
1 1/2 Tbsp. cornstarch
1 clove minced garlic
1/2 tsp. salt
1/4 cup chili sauce
6 slices cheddar cheese
1 tsp. horseradish
1/4 tsp. paprika
1/4 cup lemon juice
6 hoagie or steak sandwich buns
Brown steak with margarine in Dutch oven on medium heat until no longer pink. Mix the cornstarch with half of the beef broth and set aside to add later. Turn the heat to low and add the remaining ingredients to meat, cover and cook for 45 minutes to an hour, stirring occasionally. When the meat is tender, add the cornstarch and broth mixture cooking until thick. Butter inside of buns and grill on griddle until golden, top buns with meat and cheese and enjoy. Makes 6 sandwiches.
Enjoy your Dutch oven meal recipes!
Baked Salmon with Lemon
1 large salmon filet
1 tsp. Lemon pepper
1/2 cup real butter cut into slices
1 tsp. garlic powder
1 cup water
1 lemon, sliced
1/2 tsp salt
Lay salmon filet skin side down on bottom of 14” Dutch oven, pour water over salmon then season with salt, lemon pepper and garlic powder. Lay slices of butter on top of fish then lemon slices on top of butter. Cover tightly with lid and cook at medium heat for 20 to 30 minutes of until fish flakes easily. Serve with lemon wedges.
Dutch Oven Potatoes II
Potatoes, sliced thin (with or without skins)
Sliced onions, bacon and mushrooms (optional)
Any kind of liquid (ex: a can of beer, pop or mushroom soup)
Salt and pepper or your favorite seasoning
Cut bacon into 1 inch pieces and fry in Dutch oven until crisp. Remove bacon but leave grease in oven. Layer potatoes, onions, cheese, bacon, mushrooms, and spices then dot with butter. Keep repeating layers until oven is full. Pour liquid over the top. Cover and cook on medium to low burner for 35 to 45 minutes. Check often you may need to add more moisture. When potatoes are done sprinkle with another layer of cheese, cover and let cheese melt then serve.
Buffalo Chicken Dip
1 box (8 oz) of cream cheese, softened
1/2 cup hot red pepper sauce
1 rotisserie chicken, shredded
1 1/2 cups grated cheddar & montery jack
1/2 cup melted butter
Buttery crackers or crusty bread
1 cup mayo, mixed with dry ranch dressing packet
In mixing bowl blend melted butter, mayo mixture, cream cheese and hot sauce to taste, mix until well blended. Stir in cheese and then chicken. Place in Dutch oven and cook uncoverd over medium heat for about 8 to 10 minutes or until cheese is melted and chicken is heated through, stirring if necessary. Serve with buttery crackers or crusty bread. Serves 4 to 6.
Dutch Oven Hot Chili Recipe
1lb. lean ground beef
1 small onion
2 cloves garlic, minced
3 jalapeno peppers, chopped fine
2Tbs. chili powder
1 can tomatoes (20oz), chopped
Brown meat, garlic, and onions.
Stir in peppers.
Add all ingredients.
Cook covered for 1 hour.
Dutch Oven Meat Loaf Recipe II
3lb. ground beef
1/2 cup chopped bell pepper
1-1/2 cup quick oats
2 pkg. onion soup mix
1-1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. marjoram
Mix all ingredients (could mix before leaving for camp)
Pack into tin casserole pan and place pan in the dutch oven.
Bake covered at 350 degrees for 45 minutes to 1 hour.
Halibut Au Gratin
4 lbs. thick sliced Halibut
12 slices cooked & crumbled bacon
6 cups milk
1/2 cup diced onion
1 cup real butter
2 cups grated sharp cheddar cheese
2/3 cup flour
1 1/2 tsp. salt
9 cups potatoes, cooked & diced
1/2 tsp. pepper
1 lemon cut in wedges
Heat 14” Dutch oven over medium heat. Make a white sauce by melting butter in Dutch oven, mix in flour, then slowly add milk to mixture and cook until thickened. Add diced onion and season with the salt and pepper. Remove half of the mixture from roaster and set aside. Add potatoes to Dutch oven and mix with white sauce that is left in roaster. Lay halibut filets on top of potatoes and squeeze a small amount of lemon juice from wedges over the top of fish. Cover with remaining white sauce then cheese and crumbled bacon. Cover Dutch oven and cook at 325°F for 45 minutes or on burner at low heat until fish is done, adding more milk if needed.
2 lbs. round steak cut into 2 inch wide strips
Salt and Pepper
1 cup burgundy wine or beef stock
1 8 oz. can tomato sauce
1 package dry onion soup mix
Brown steak with a small amount of oil in Dutch oven. Mix rest of ingredients and pour over steak and simmer for 40 to 45 minutes until tender. Add more moisture if necessary. Serve over hot buttered noodles.
Dutch Oven Pineapple Spare Ribs
8-10 boneless pork spare ribs
1 green bell pepper, diced
1 yellow onion, diced
1 (20 ounce) can pineapple tidbits
1 (12 ounce) can Dr Pepper
1 (6 ounce) can tomato paste
1 cup medium Pace Picante sauce
3/4 cup brown sugar
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper
Prepare approximately 25 hot coals, placing 17 on top and 8 under the 12" Dutch Oven.
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over
ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices
carefully every 1/2 hour. Maintain heat for the duration.