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Dutch Oven Recipes For Campfire Cooking - Page 2

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Grub Pile PoemCamp Fire Breakfast



  • 1/2 lb bacon (or pre-cooked sausage)

  • 1 medium onion

  • 2 lb. bag of frozen hash brown potatoes (can be defrosted first)

  • 1/2 lb. grated cheddar

  • 1 doz eggs

  • Small jar of salsa-about 1 cup (optional)

This recipe requires 6-9 bottom coals and 12 -15 top coals.

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown until onions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir occasionally to brown and heat potatoes (15-20 minutes).

Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.   Optional: Pour small jar of salsa over  cheese/egg mixture.  Cover and cook for an additional 3-5 minutes.  Slice and serve.


Chicken Pot Pie


  • 2 large chicken breasts, cooked and cubed

  • 2 large cans mixed vegetables

  • 1 can cream of chicken soup

  • 1 can cream of mushroom soup

  • 1 10-pack refrigerated biscuits


Mix chicken, vegetables including liquid, and both cans of soup. Put in a Dutch oven and warm over coals. Do not boil. When warm, place biscuits on top of chicken mixture and cover with lid. Place coals on lid. Check after 15 minutes. Cook until biscuits are done. Usually takes about 30 minutes. Serves four.


Ham Casserole

For a big Dutch oven use more ham/cheese/corn and double the topping. You can also add in anything you like such as black olives, onions, mushrooms, etc.



  • cubed ham

  • corn niblets

  • shredded cheese

  • Italian seasoning





  • 1/2 cup baking mix (Bisquik)

  • 1 cup milk

  • 2 eggs


Line the Dutch oven with foil all the way up the sides and grease or use non-stick spray. Put a 1/2 inch layer of ham on the bottom, then a layer of corn and a layer of cheese, and then sprinkle on some Italian seasoning. Mix the milk, eggs, and Bisquik until well blended. Pour on top of ham/corn/cheese layers making sure the liquid is evenly distributed. Cook for about 1/2 hour (about 350 degrees) until casserole sets up. To serve pull the foil out of the Dutch oven and peel it away from the casserole and cut into wedges. Serves 6-8.


Hunters' Dumplings


  • 2 cups diced chicken or leftover turkey

  • 1/2 stick butter

  • 1 can cream of chicken soup

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 large cans chicken broth
    or 2 quarts water with 8 bouillon cubes

  • 8 flour tortillas

Bring broth and seasonings to boil. Meanwhile slice tortillas into thin strips. Place in the boiling broth and cook for about 15 minutes. Add chicken pieces and cook for 15 more minutes uncovered. Serves 4-6.


Dutch Oven Biscuits



  • 1/4 cup lard or shortening

  • 1/2 cup warm water

  • 2 cups flour

  • 1/2 cup dry milk powder

  • 2 Tb sugar

  • 1 Tb plus 1 tsp baking powder

  • 1/2 teaspoon salt

Build a charcoal fire with 36 briquets, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12 inch Dutch oven over the circle of coals. Add the shortening to the Dutch oven and heat until melted. Using pot holders, tilt the Dutch oven to lightly coat the interior with the melted shortening. Pour the melted shortening into the warm water, and combine with the dry ingredients, which have been mixed together well. Stir just to make a soft dough. Drop heaping tablespoons of the dough into the Dutch oven. Place the lid on top and use a spade to place the remaining coals on the lid. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey.

Monkey Bread


  • 2 c. water (real warm)
  • 1/2 c. sugar
  • 1 T. salt
  • 1 T. yeast
  • 6 c. flour
  • 1/4 c. oil
  • 2 large eggs (beaten)
  • 1/4 lb. butter

Mix 2 cups real warm water, cup sugar, 1 tablespoon salt, and 1 tablespoon yeast. Let set until bubbly.  Add 2 large beaten eggs and 3 cups flour, stir-do not beat.  Add cup oil and 3 cups more flour. Dough will be sticky; cover and let raise until double in bulk.

Roll dough out on a floured surface to inch thickness. Cut into 2 inch circles.

Legends Coloring BookMelt 1/4 pound of butter in a deep 14" Dutch oven. Do not let butter get too hot. Dip circles of dough in butter, coating both sides. Lay circles of dough on inside edge of Dutch oven, overlapping approximately one third. Place the second layer of dough circles like shingles inside the first ring.

Cook with 11 briquets on the bottom of each oven and 15-20 briquets placed around the outer rim of each lid. Bake for about 25 minutes. Remove the ovens from the bottom briquets and finish cooking with top heat only for approximately 10-15 minutes more. When finished remove from Dutch oven and serve warm.


Garlic Parmesan Monkey -- Bread Follow above recipe adding teaspoon garlic power to the melted butter in the Dutch oven. After circles of dough are placed in the Dutch oven sprinkle the top with cup Parmesan cheese.

Sesame Seed Monkey -- Bread Follow the above recipe adding 1 tablespoon sesame seeds to the melted butter in the Dutch Oven. After circles of dough are placed in the Dutch oven sprinkle the top with 1 tablespoon sesame seeds.


Continued Next Page


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