July 2014
S M T W T F S
« Jun    
 12345
6789101112
13141516171819
20212223242526
2728293031  
  • Dutch Oven Recipies

    DUD PATROL FAVORITE DUTCH OVEN RECEIPES
    Dutch Oven Lasagna (From Mr. Davis)

    Ingredients:

    2 boxes lasagna noodles (oven ready)
    1 jar spaghetti sauce with vegetables
    1 jar spaghetti sauce with garlic
    1 bag mozzarella cheese
    1 half pound ground beef
    1 half pound Italian sausage
    grated parmesan

    Directions:

    1. Brown meat in Dutch oven.
    2. Remove meat, in a bowl, mix with sauce.
    3. Layer sauce and meat mixture, then layer with noodles, then cheeses, then more
    sauce, noodles, cheese, repeat. Top with sauce and cheese and bake in Dutch oven till noodles
    are tender.

    Cooking time is 30-45 minutes.


     

    Camp Wygant Frittata (a breakfast casserole) Feeds 5.
    2 – 7oz cans diced green chilies
    6 flour tortillas
    4 cups (16 oz). Colby-Jack shredded cheese
    10 large eggs (12 medium)
    ½ pound thin sliced ham
    ¾ cups Half ‘n Half
    ¼ t. ground cumin
    ¼ t. onion salt
    ¼ t. garlic salt
    ¼ t. black pepper
    1⁄4 t. salt

    Lightly oil Dutch oven.  Spread one can of green chilies on the bottom of the pan.  Top with 3 of the tortillas, tearing or cutting them into 1”x1” pieces.  Add 2 cups of the cheese.  Layer ¼ lb. sliced ham after cutting or tearing it into 1”x1” pieces.  Repeat layers (chilies, tortillas, cheese, ham). Whisk eggs and ¾ cup Half ‘n Half together.  Add all spices to egg mixture and mix well.  Slowly pour egg mixture over entire top layer.  Put lid on Dutch oven and store in ice chest overnight (or, if it will be below 40F, left out but safe from animals.Remove Dutch oven from cooler first thing in the morning.  Start the charcoal.  When charcoal is ready, place Dutch oven on top of 10 coals under the oven.  Place 12 coals on the lid.  Cook approximately 45 minutes, or until lightly browned and bubbly, rotating oven and lid in opposite directions every 10 minutes.  Cool slightly and cut into serving pieces.  Best with picante sauce.


    Santa Fe Sausage Casserole Feeds 6 hungry men.
    1 lb. sausage
    1 – 6oz can tomatoes w/ liquid
    1 can  diced green chilies
    8 large eggs
    ¾ cups flour
    2 cups thawed frozen corn
    12 oz. sour cream
    12 oz. cottage cheese
    3 cups (24 oz) Monterrey Jack shredded cheese
    3 tsp. baking powder
    ½  tsp. salt
    1 tsp. chopped garlic

    Cook sausage in Dutch oven until browned.  Drain off excess grease.  Stir in tomatoes and chiles.In a separate container, beat eggs, then add flour, baking powder, salt, garlic, corn, sour cream and cottage cheese, mixing well.  Pour into Dutch oven.  To this mixture, add Monterrey Jack cheese and stir in.Cook over 10 new briquettes, with 14 briquettes on the lid for 60-75 minutes, turning every 10 minutes.


    Hiker Dude’s Muffin Cake

    A seriously filling and nutritious breakfast!  Each Dutch oven feeds 8.  It’s best to prepare the dough at home and bring what you need along.  The dough will keep up to six weeks in the refrigerator.WARNING: This recipe is makes 3 – 12″ Dutch ovens worth, or 6 dozen muffins!

    1/2 lb. butter, softened
    2 cups sugar
    2 cups boiling water
    5 tsp baking soda
    4 eggs
    1 qt. buttermilk
    5 cups flour
    6 cups raisin bran cereal

    Combine water and baking soda.  Allow to cool slightly.  Cream together butter and sugar.  Mix in eggs. Gradually add flour and buttermilk alternatively.  Blend in water mixture.  Mix in raisin bran.  Line DO with foil.  Fill bottom of Dutch ovens to 1″ in height.  Bake at 375 for 25-30 minutes, or until fork inserted in center comes out clean.  Sprinkle with powdered sugar, cut and serve.  Have squeeze margarine available. 


    Old Coot’s Bacon Soufflé
    4 cups cubed day-old white or French bread
    2 cups shredded cheddar cheese
    10 eggs, lightly beaten
    3 cups milk
    1 tsp. dirty mustard
    1 tsp. salt
    1/3 tsp. onion power
    dash ground pepper
    1/2 lb cooked bacon, crumbled
    1/2 cup sliced mushrooms
    1/2 cup chopped, peeled tomato

    Line Dutch oven with aluminum foil or generously grease oven.  Arrange bread cubes in the oven and sprinkle with cheese.  Beat together eggs, milk, mustard, salt, pepper and onion powder.  Pour evenly over cheese and bread.  Sprinkle with bacon, mushrooms and tomato.  Cover and chill overnight.  Remove from cooler upon rising so Dutch oven can warm.  Bake about 1 hour at 350 degrees (10 coals on bottom, 12 on lid).


    Base Camp Spoon Bread

    A hearty, delicious and filling side dish for soup or chili. 

    8 large servings per oven.

    1 pound ground sausage
    1 small onion
    1/4 cup chopped green bell pepper
    1-1/2 cups self-rising cornmeal
    2 eggs
    1-8oz can creamed corn
    1-1/2 cups shredded Cheddar cheese
    1 tsp sugar
    1 4 oz. can green chilies
    1 fresh jalapeño, chopped (remove seeds)

    Place sausage, onion and jalapeño in the Dutch oven and cook over until sausage is evenly brown.  Remove sausage to another pan.  Swish grease around inside of Dutch oven and drain off excess.  In a large bowl, combine the cornmeal, green pepper, chilies, eggs and creamed corn.  Pour half the batter into the Dutch oven.  Sprinkle the batter with the cooked sausage, onion and jalapeño mix.  Cover with cheese.  Pour on remaining batter.  Put oven on top of 10 charcoal brickettes arranged in a circle and place 14 brickettes around the edge of the lid.  Rotate oven 1/3 turn and the lid 1/3 turn in the opposite direction every ten minutes.  Remove oven from lower coals after 25 minutes and finish cooking with top coals only.  It’s done when browned, about 35 to 45 minutes.  NOTE: the jalapeños don’t make this too spicy hot, but you can omit the chilies and jalapeños for a very mild dish.


    Stir Crazy Cake (from the Geezer’s Cookbook)
    2 1/2 cups flour
    1 1/2 cup sugar
    1/2 cup cocoa
    2 tsp baking soda
    1/2 tsp salt
    2/3 cup oil
    2 Tbs vinegar
    1 Tbs vanilla
    2 cups cold coffee
    1/4 cup sugar
    1/2 tsp cinnamon
    (Optional: Hershey’s Chocolate Syrup)

    Put flour, 1-1/2 cup sugar, cocoa, baking soda and salt in a lined, ungreased Dutch oven.  Stir with a fork to mix; form 3 wells in flour mixture.  Pour oil into one well, vinegar into one and vanilla in one.  Pour cold coffee over all ingredients and stir with fork until well mixed.  Combine remaining sugar and cinnamon; sprinkle over batter.  Bake for 34-45 minutes until inserted fork comes out clean.  Hershey’s Chocolate Syrup poured over this cake is excellent and worth the effort.