more Dutch Ovening

Scott, Dee & Ian camped with the Kammeyers near Newport (on the Oregon coast). Scott took a shot of us waiting for breakfast to cook. Click here to go to the last post on breakfast recipes.

Sparkling Potatoes
12" Dutch oven
Bake at 375 degrees top and bottom heat for 30 minutes

Brown in oven: 1/2 lb. bacon (cut into small pieces)
Add, cook until clear: 1 large onion (chopped), 2 cloves garlic (minced)
Slice: 8 potatoes (scrubbed with skins)
Mix in oven with onions and bacon.

Pour in: 1 can Sprite
Sprinkle with : 2 t. seasoning salt (or season to taste), 1/2 t. pepper
Cover with lid. Steam until potatoes are tender.
Add: 1/2 lb. Cheddar cheese (shredded)

There were MANY of these critters under our yurts.
They stole any food we left out, and would scurry inside if we left the door ajar.
Scott was not using a telephoto to take this picture.

BBQ Pork

Boil one large package of boneless country pork ribs in large pot of water (in house if possible!) to help get some of the fat out. Put pork into small Dutch oven with BBQ sauce. Cook until meat shreds. Serve on rolls like pulled pork sandwiches.

Chicken and Vegetables
12" Dutch oven
Bake at 375 degrees

6 boneless chicken breasts (or one for each person)
4-5 potatoes (quartered or halved, skin on is fine)
1 lb. baby carrots
1 onion (chopped)
garlic cloves
1 T. butter
bay leaf
1 can chicken broth
1 can mushroom soup

(or use healthy bean recipe substitute at the bottom *)
1 pkg. onion soup mix
seasoning salt
thyme
basil
pepper

In Dutch oven, cook onion and garlic in butter. Add soups and seasoning and stir. Add veggies and chicken. Place lid on oven. Place oven on bed of coals and bake for 60-90 minutes. This recipe is very flexible...you can omit the onion and herbs if desired.

The family who gave me this recipe (and the other two above) puts frozen chicken and all the other ingredients in the Dutch oven and puts it in their oven at home for a great Sunday dinner. Cook 3 hrs at 300 degrees. We've tried it and it works well! It is so nice to walk in the door after church and smell that dinner is ready!

* 3 Minute White Bean Soup

1/2 c. white bean flour 

3 c. hot water 

1 T. chicken base or bouillon 

(or use 3 c. chicken broth in place of water) 

In a medium saucepan or 6 c. microwave bowl, whisk white bean flour into hot water and chicken bouillon, or use 3 c. chicken broth in place of water. Bring to a boil, stir well, then cook 2 more minutes over medium-low heat or microwave on high. Pour soup into blender and blend for 1 minute. Salt and pepper to taste. (from Bob's Red Mill, see link to other recipes on right side)

If you go here, you can refresh your memory on cooking with Dutch (and reflector) ovens.  If you haven't been to The Art of Manliness website before, have fun! See you at the reunion.

Dutch Oven Cooking

Last week we went yurt camping at the Oregon coast with our friends James and Kathleen Kammeyer. The weather was beautiful and we had fun exploring the beach and biking also. We decided on Foil Dinners and Dutch Oven Cobbler for dinner, and Sticky Buns and Mountain Man Breakfast in the morning. I'm including the recipes below.

Foil Dinners 
(from Kathleen's family cookbook, not that either of us followed this : )
meat—hamburger or boneless cut of steak 
(we used pork loin—partially pre-cooked—Kathleen used chicken)
Add diced potatoes, onion and carrots.
Season with salt, pepper, and garlic.
Triple wrap in foil and seal very well. Bake on coals (not fire) for 15 minutes per side.
Carefully cut open and enjoy. Good with bbq sauce or ketchup also.

Pineapple and Blueberry Cobbler
I used the recipe for the cobbler we used for Erik & Carissa's wedding reception in Oregon. 
(Click here for the recipe at the bottom of that post.)
I used 1 cup of blueberries and 1 cup of fresh pineapple, chopped.
We lined the dutch oven with foil and sprayed with cooking spray for easy clean up.
We went with the Dutch Oven recipe of 15 coals on top of lid and 8 on under dutch oven to cook at 350 for an hour. Our briquettes were smaller, so even with using more, it took about 1 hour and 10 min., but it was divine : ). We topped it with pre-mixed Dream Whip. If you cook this in your oven at home, vanilla ice cream is the best!

Sticky Buns
(Kammeyer family recipe—our boys have loved them camping with the Kammeyers or scouts)
12-14" Dutch oven
Bake at 350 degrees for 30 min.


12" oven: total briquettes 25—17 on top and 8 on bottom
14" oven: total briquettes 32—21 on top and 11 on bottom


1 pkg. white frozen rolls (use only 18, that's 1/2 pkg of Rhodes 36 Ct.)
1/2 c. melted butter
1/2 c. brown sugar
1 t. cinnamon
1 c. chopped nuts
1 small (non-instant) butterscotch pudding mix


Place rack in Dutch oven and line with foil. Spray with cooking spray. Cover bottom with nuts. Using a spoon, dip each frozen roll in butter and arrange in bottom of oven (use only 18). To remaining butter, add dry pudding mix, cinnamon and sugar. Mix and spoon over rolls. Cover with lid and let stand over night. Do not refrigerate. The next morning, prehead the lid and bake for 30 min. with top and bottom head. Check towards end of cooking time to make sure not too done. Let cool for 5 min., then invert to a cookie sheet or a large platter. (Or just lift foil out of oven serve from that. Somehow all the rolls disappeared, even though we each said we had just two...)




Mountain Man Breakfast
(Kammeyer family recipe--their other changes in parenthesis, so you have two cooking choices)
12" Dutch oven
serves 8-10 (yes, we had to toss out 1/2 the breakfast because we missed our sons' appetites!)
35-45 minutes cooking time 
14 top and 10 bottom briquettes


Preheat Dutch oven over bottom briquettes.
Brown: 1/2 pound bacon, cut into small pieces (this was cooked in advance and brought)
Add and cook until clear: 1 med. onion, chopped (this was cooked with bacon in advance)
Remove the bacon and onions from Dutch oven and drain on paper towels. 
Wipe excess grease out of Dutch oven and place back over hot briquettes. (Because Kathleen precooked the onion and bacon, she lined the oven with foil and melted butter to brown the potatoes.)
Stir in: 1 (32 oz.) bad hash brown potatoes
Fry until potatoes are golden brown, then mix the bacon and onions back in.
Break 12 eggs in medium bowl and beat thoroughly. (She had done the eggs in advance also)
Pour over potatoes, bacon and onions. Cover with hot lid and cook until eggs are almost solid.
Sprinkle with 2 c. grated cheddar cheese (Tillamook...mmm!)
Continue cooking until eggs set and cheese melts. Serve with salsa.




It's Young Women Camp week in our stake this week. Since I'm working as the secretary to the stake YW presidency, camp has been a big part of our time. The youth in our stake are also doing a Pioneer Trek in a couple more weeks, so maybe I'll include more recipes as inspiration for our family reunion coming up in August!! In the meantime, if you still need to plan you meal for the reunion (like we do) or any other activity this summer, and you might want to Dutch Oven, here are two links for recipes:

http://www.scoutorama.com/recipe/

http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm

If anyone else has recipes or links to share, please send them! And, finally, a postscript for those who stop by our family blog along with this cooking one...sometimes I "cheat" and use the same info/pics. Sorry there is not original material!!




by Dee, wife of Barbara's son Scott