Dutch Oven Recipes - Easy Camping Recipes
Dutch oven cooking is a nice way to go while camping because it is an easy way to prepare a meal, then let it cook at the campfire while enjoying other activities. It's also a rustic, back-to-nature survival feel of cooking, like the pioneers did in days of old.
Cheesy Camp Potatoes
1 lb. bacon, cut into bite size pieces
2 onions, chopped
2 green bell peppers, chopped
1 cup sliced mushrooms
10 to 12 red potatoes, peeled and sliced
1 lb. Cheddar cheese, shredded
1/4 lb. Baby Swiss cheese, shredded
Salt and pepper
Cook bacon in Dutch oven until done. Add chopped peppers, onions and mushrooms and saut. Remove some of the bacon grease and add sliced red potatoes. Sprinkle with salt and pepper. Mix well. Place eight briquettes below the Dutch oven and fourteen on top of lid. Do not stir while cooking. Allow to cook about 45 minutes to an hour, then sprinkle with shredded cheese and replace lid while cheese melts.
1 large potato
1/3 onion, chopped
2 or 3 slices of bacon
Salt and pepper, to taste
Place a Dutch oven on hot coals to heat. Slice bacon into bite-size pieces. Peel potato and slice into1/4 inch slices. Place bacon into the Dutch oven and spread out evenly. Place onions and potatoes on top of bacon. Add salt and pepper. Place lid on top of Dutch oven. Let cook about 45 minutes, turning the lid around every 10 minutes. Potatoes should be tender when done.
Mountain Man Meal
1 lb. mild pork sausage
1 onion, chopped
1 garlic clove, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pkg. frozen shredded hash browns, 2 lbs.
12 eggs, beaten
1 pkg. shredded Cheddar cheese, 16 oz.
Place sausage, onion and garlic into a cast iron Dutch oven with lid, raised over hot coals to achieve medium-high heat. Cook until sausage is no longer pink and onion is tender. Stir in the bell peppers, and hash browns, mix well and continue cooking. Stir occasionally, until the hash browns and the peppers are hot and tender, approximately 15 minutes.
Evenly pour the eggs over the top of the potatoes; eggs will sink into the potatoes. Place lid back on the Dutch oven, and put 6 to 10 coals underneath and 12 on top. Let bake until the eggs are nice and firm, about 35 to 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.
Simple Campfire Cobbler
1 box yellow or white cake mix
1/2 cup butter or margarine
2 cans cherry pie filling
Cinnamon, to taste
25 charcoal briquettes (at least)
Set the Dutch oven on top of approximately fifteen hot charcoal briquettes. Pour the pie filling inside the Dutch oven. Sprinkle the dry cake mix on top of filling and spread out evenly. Dust with cinnamon. Cut butter into small pieces and arrange on top.
Place the lid on top of the Dutch oven and arrange ten hot charcoal briquettes or place a few hot coals over lid. Bake 15 to 45 minutes. Baking time depends on how hot the coals are. Check doneness frequently.