Dutch Oven Recipes For Campfire Cooking - Page 3

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Dutch Oven Biscuits

Ingredients

• 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

Ingredients

• 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, ½ 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 ¼ 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 ½ inch thickness. Cut into 2 ½ inch circles.

Melt 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.

Variations

Garlic Parmesan Monkey -- Bread Follow above recipe adding ½ 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 ¾ 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.

Dutch Oven Potatoes

Ingredients

• 1 lb. bacon, diced

• 2 onions, diced

• 2 green peppers, diced

• 12 med potatoes, red pontiac, peeled and sliced dollar size

• 1 lb. sharp cheddar cheese

• 1/4 lb. swiss cheese

• salt and pepper

• mushrooms, optional

Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute. Pour part of the bacon grease off and add potatos. Add salt, pepper and seasoning to taste. Mix together, but don't stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down through the potatoes and they are ready to eat.

Hot & Spicy Chicken
 
Ingredients

• 2 @ chickens, quartered and skinned
• Sesame seeds
• 2 T. soy sauce
• 2 T. red wine vinegar with garlic
• 1/8 tsp. cloves
• 1 tsp. ginger
• 2 T. cornstarch
• 3/4 c. brown sugar
• 1 T. cooking sherry
• 1/2 tsp. cayenne pepper
• 1/8 tsp. nutmeg
• 3/4 c. water

Bake chicken in dutch oven for 40-50 minutes or until done at about 350 degrees. Use 4-6 Briquettes on bottom and 12-16 on top.

Meanwhile, mix together everything except water and starch. Bring to a boil. Mix water and starch and add to boiling mixture. Stir until thickened. Spoon over chicken the last 20 minutes of cooking. Sauce may be made ahead.

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