Dutch Oven Chicken

1 Can cream of Mushroom
1 Can Cream of Chicken
1 Can Cream of Celery
1 Cut up chicken
2 Cups Rice
½ Package dried Onion Soup Mix

Mix Soup and rice in bottom of foil-lined dutch oven. Place chicken on top of mixture. Sprinkle dried Onion Soup mix over chicken. Cook 45 – 60 minutes.

Ham & Potatoes Au Gratin

1-1/2 Cup cook diced ham
½ C grated cheese
2 C milk
1 Onion, Minced
3 C Potatoes, diced
2 tbs bread crumbs
Seasoned salt and pepper
3 tbs flour
4 tbs margarine

Melt Margarine and saute’ onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring until thickened. Add pepper and salt. Pour over ham and potatoes in Dutch oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for 20 minutes.

Enchilada Casserole

24 Corn Tortillas Cut into Squares
3 Lbs. Ground beef
2 pkg Taco Seasoning
2 chopped Onions
2 Lbs. Cheese
3 Cans Enchilada Sauce
2 Cans Chopped Green Chiles (Optional)

Cook Ground Beef until brown. Add taco seasoning and simmer for 2 – 3 minutes (do this step ahead of time and refrigerate). Line dutch oven with foil. Layer ingredients in order they appear. Cook until warmed throughout.

Easy Breakfast Casserole

8 Slices Bread
2 lbs Sausage
16 oz grated cheddar cheese
12 eggs
1 qt. milk
1 ½ tsp Dry mustard
1 tsp salt

Line a 12” DO with foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp salt. Pour the egg mixture over the layered bread/Sausage/cheese in the oven, cover and bake for 35-40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast.

Chicken Jambalaya

2 lbs Canned Chicken
¾ lb sausage links
1 28 oz. can tomatoes and juice
1 cup uncooked long grain rice
1 chopped onion
1 minced green pepper
1 clove garlic, minced (or garlic powder)
2 Tbsp butter or margarine
16 oz chicken broth
1 tbsp salt, ½ tsp pepper, 1/8 tsp thyme, ½ tsp red pepper sauce

Brown sausages in dutch oven. Remove and cut into bite size pieces. saute onion, green pepper and garlic in butter and spices until tender. Place chicken, sausage, broth, tomatoes, and sauteed vegetables into dutch oven. Heat to boil. Stir in rice and reduce heat. Cover and simmer 25 minutes or until rice is tender.

Hamburger, Beans & Biscuits

2 lb Lean Hamburger
1 C shredded cheese
2 2lb cans pork & beans
Ketchup
1 Jar Hickory Smoked bbq sauce
Mustard
1 Jar Mesquite bbq sauce
Onion
1 Regular bbq sauce Rollout biscuit mix (crescent rolls)

Brown and drain hamburger. Add pork and beans. Mix well. Add as much or as little of the bbq sauces to the mix for flavor. Mix well. Add ketchup and mustard to taste. After all is mixed, add a handful of chopped onions (very fine). Let simmer for 15 minutes.

Cut dough into circles. Cut circles in half giving two half circles. Stir the beans and hamburger. Arrange biscuit halves on top of simmering beans. Stand biscuit halves on end so that round halves are up. Cover the complete top of the beans and hamburger mix with biscuit halves. Add all shredded cheese on top of biscuits. Bake for 30 minutes at 400. It is done when biscuits are done.

Monkey Bread

4 cans biscuits
1 c sugar
1 c brown sugar
4 tbs Cinnamon
1 stick margarine

Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well. Place in Dutch Oven. Melt margarine and pour over quarters. Bake @350 for 35 minutes.

Baked Potato Slices

2 large bake potatoes
2 large sweet potatoes (optional)
½ C melted margarine
2 tbs. salt/seasoning
Tobasco

Line Dutch Oven with foil and pre heat. Cut unpeeled potatoes into ¼” slices. Mix potato slices, margarine, and seasoning into large pot until each potato slice is coated with mixture. Add Tobasco into margarine mixture if desired. Spread potato slices in layers Dutch Oven. Bake about 20 minutes. Server warm. After layering potatoes, top with shredded cheese.

Beef Stew

2 Lbs. stew meat in cubes
2 tsp Salt
1 sliced onion
1/3 Cup water
3 tbs oil
½ tsp pepper
1 can tomatoes
1 bay leaf
½ Cup Flour
6 carrots in 1” pieces
1 Glove Garlic Minced)
3 med potatoes peeled/cubed
(Garlic powder will do)

Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot oil in bottom of oven. While oven is still hot, pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and cover. Simmer 1 – 2 hours or until meat is tender and potatoes are done.

Cinnamon Sugar Donuts

Several Tubes of refrigerator biscuits
Mixture of sugar and cinnamon
Cooking Oil

Heat about 1 ½ inches of cooking oil in the dutch oven. Be careful not to allow it to become too hot. Heat over coals, NOT FLAMES. Prepare biscuits by sticking your finger through them to make a ring. Carefully drop them from a spoon into the hot oil. Turn them once. Remove them form the oil and roll them in the cinnamon and sugar mixture.

Dutch Oven Pizza

2 pkg Crescent Rolls or Pizza dough
8 oz Shredded Cheddar
1 jar pizza sauce
1 ½ lb ground beef

Brown Ground beef, drain. Line dutch oven with dough or Crescent rolls. Spread Pizza sauce on dough. Add browned meat, the cheeses and use additional dough to form top crust. Bake 30 minutes at 350.

Fruit Cobbler

2 Cans Fruit of choice Chocolate Chip Morsels (optional)
1 box yellow cake mix
3 eggs
1/3 cup oil Foil

Line Dutch oven with aluminum foil. Mix yellow cake mix, oil, eggs and chocolate chips (to flavor) in separate bowl. Mix. Pour fruits into bottom of Dutch oven. Cover with mixed cake mix. Cover. Cook 30 – 35 minutes.

Dutch Oven Jambalaya

2 lbs. favorite meat (chicken works, but Cajun purists prefer shrimp or crawfish)
¾ lb. Sausage links
1 can tomatoes and juice (28 oz.)
1 Cup uncooked long grain rice
1 Chopped Onion
1 Green, Yellow, Red or Orange Bell pepper (to taste)
1 clove garlic (minced) or garlic powder
2 tbsp butter or margarine
1 16 Oz. can chicken broth
1 tbsp salt
½ tbsp pepper,
½ tbsp (or more, to taste) Tabasco
½ container non-alcoholic beer

For the meat, you can use canned chicken, or one of my preferences is to season up and grill and then slice the chicken prior to adding.

* Brown the sausage in the dutch oven (about 5 – 10 minutes once the oven is warmed up)
* Remove the sausage and cut into bite size pieces.
* Saute’ onion, peppers, and garlic in butter and spices until tender (5 – 10 minutes).
* Place meat, sausage, broth, tomatoes, beer, and vegetables into dutch oven and bring to a boil
* Stir in rice and reduce heat.
* Cover and simmer about 25 minutes or until rice is tender.

Serves 8 – 10

Dutch Oven Cornbread

S 1 cup yellow corn meal
1 cup flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1/4 cup vegetable oil
1 cup whole kerne3l or cream-style corn 1 cup shredded cheddar cheese
1/2 chopped onion jalapeno chile peppers to taste (optional)

mix dry ingredients and stir in remaining ingredients.
drop on hot, greased griddle and fry to golden brown on both sides.
may be served like a pancake with butter and syrup or as bread with butter.