Dutch Oven Recipes For Campfire Cooking

Dutch Oven Recipes For Campfire Cooking

Ingredients

2 cups dried red beans
2 cups dried pinto beans
1 large yellow onion, chopped
3 tablespoons garlic, chopped
3 green chile peppers, grilled and diced
3 vine-ripened tomatoes, grilled, seeded and chopped
1 tablespoon vegetable oil
7 quarts water or vegetable stock
1 smoked ham hock
1 teaspoon toasted coriander seed
1 bay leaf
2 whole dried red chile peppers
Salt and pepper, to taste

Soak beans overnight in water to cover, changing water once; drain.

When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Makes 16 servings.

Baked Salmon

Ingredients

1 Salmon Filet (determine size according to number of people to be served.)
Black Pepper
Garlic Powers
1 Fresh Lemon
4-6 Fresh Mushrooms
4-6 Green Onions
4 oz Creamed Cheese

Leave skin on the salmon filet.

Slice filet into wide strips. Place salmon strips, skin side down, into bottom of 12" Dutch Oven. Sprinkle on black pepper to your taste. Sprinkle on garlic powder to your taste. Cut fresh lemon into quarters and squeeze over salmon strips. Slice fresh mushrooms into thin slices and spread over salmon strips and onto bottom of oven. Slice fresh green onions into thin slices and spread over salmon and onto bottom of oven. Drop small chunks of creamed cheese onto salmon strips. Top with lemon slices for color and presentation. Cover Dutch Oven and cook for 15-20 minutes.

Dutch Oven Pot Roast

Ingredients

1/2 lb. roast beef per person
3 teaspoons bacon grease or vegetable oil
1 beef bouillon cube
1 cup boiling water
4 teaspoons catsup
1 teaspoon Worcestershire sauce
1 small onion
1/2 clove garlic (minced)
2 teaspoons salt 1/2 teaspoon pepper
1 teaspoon celery salt
1 small can mushrooms
4 teaspoons flour
1 cup sour cream

Steps: Heat bacon grease or vegetable oil in Dutch oven (don't let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worchestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in oven, 250 degrees) until the meat is tender Remove Dutch oven from heat and take out roast Blend flour into cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy.

Prairie Steamer

Ingredients

3 young chickens, cut into eighths
18 small potatoes
12 small onions
12 sausages
One dozen ears of corn.

Scrub the potatoes, peel onions and husk corn. Save the husks, but discard the silk. Spread a layer of corn husks on the bottom of a boiler or large kettle. Pour in 1 quart water. Spread a layer of potatoes and onions on the husks. Add a layer of chicken pieces and sausages. Add another layer of husks, then a layer of corn and another layer of husks. Top with one potato. When that potato is done, everything is done. Cover the pot and steam over fire for 1 1/2 hours or until done.

Barbecue Meatroll

Ingredients

4 pounds ground beef
2 cups oatmeal
4 eggs
3 tablespoons Worcestershire sauce
1 large sweet onion
1 small green pepper
8 oz. mushrooms
1 garlic clove (crushed)

Barbecue Sauce

Mix together:

2-8 oz cans tomato sauce
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon cloves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon allspice
2 tablespoons Worcestershire sauce

Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom.

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From the Rocky Mountain General Store

From Hardtack to Home Fries by Barbara Haber

Culinary historian Barbara Haber takes a unique approach to the history of cooking in America, focusing on a remarkable assembly of little-known or forgotten Americans who helped shape the eating habits of the nation. As Curator of Books at Harvard University's Schlesinger Library, Haber had access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising stories of the way meals have shaped America's past. Peppered throughout with recipes, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage. New, paperback.

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-- Tom Mix