Dutch Oven Recipes For Campfire Cooking - Page 2

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Camp Fire Breakfast

Ingredients

• 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
 

Ingredients

• 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.

I

Ingredients

• cubed ham

• corn niblets

• shredded cheese

• Italian seasoning

Topping

• 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
 

Ingredients

• 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.

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