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Dutch Oven Recipes For Campfire Cooking - Page 3

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American Indian Cooking - Herbs & LoreDutch Oven Potatoes


  • 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

  • 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.




Cowboy Beans



  • 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


  • 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


  • 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


  • 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


  • 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.



Continued Next Page

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