The Dutch Oven for Campfire Cooking

On the Menu

Apple Crisp

Baked Salmon

Barbecue Meatroll

Barbecue Ribs

Bratwurst Stroganoff

Campfire Breakfast

Chicken Pot Pie

Cowboy Beans

Dewberry Cobbler

Dutch Oven Cobbler

Dutch Oven Biscuits

Dutch Oven Potatoes

Dutch Oven Pot Roast

Giant Pecan Ring

Ham Casserole

Hot & Spicy Chicken

Hunters’ Dumplings

Mexican Casserole

Monkey Bread

One Pot Tortilla Breakfast

Prairie Steamer

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Grub Pile Poem Postcard

Grub Pile Poem Postcard from Legends’ General Store

Apple Crisp

Ingredients

  • 5 pounds baking apples
  • 2 Tbsp. flour
  • 1 cup sugar
  • 2 sticks margarine
  • pinch of salt
  • 2 cups sifted flour
  • 2 Tbsp. cinnamon
  • 2 cups brown sugar
  • 2 Tbsp. nutmeg

Peel apples and cut in slices. Mix apples, sugar, salt, cinnamon, nutmeg and 2 tbsp. flour in Dutch oven. Combine margarine, flour and brown sugar mashing until crumbly. Sprinkle this mixture over apple mixture. Bake 35-45 minutes with coals in Dutch oven, or bake 30-40 minutes in 350 F oven.

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.

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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