Dutch Oven Recipes

Here are the recipes we used on the trek...(with the exception of the Bean and Sausage Soup)

Bisquick’s Biscuits in a 12” Dutch-Oven

INGREDIENTS:

• 2 packages of Complete Biscuits
• water – per package instructions

DIRECTIONS:

1. Take a large piece of Heavy Duty aluminum foil (approximately three times the size of the bottom of the Dutch-oven) and crumple it up and then uncrumple it. Now fold it together to the size of the bottom of the Dutch-oven and press it into the oven. Make the foil level as possible and flip it.
2. The aluminum foil will create a buffer zone from the bottom of the oven and help in keeping from burning the biscuits.
3. Mix the packages together in a mixing bowl and add the water (per package instructions).
4. Make 2 ½” - 3” dough balls and place into oven. To minimize sticking, you can oil the aluminum foil surface and oven walls.
5. To cook, place 10 coals underneath and 14 coals on top of the oven. Cook until brown (approx. 20-25min).

Serves 12

World's Best Potato Soup

By: Elizabeth Goldberry 

INGREDIENTS:

·       10 unpeeled potatoes, cubed

• 2 onions or 1 large, chopped
• 3 stalks celery, diced
• 8 cubes chicken bouillon
• 2 cups half-and-half cream
• 2 cups bacon (cooked – abt. 15 slices) which is 1-1/4 pounds bacon (raw)- cooked and crumbled
• 2 cans (10.75 oz) cream of mushroom soup
• 3 cups shredded Cheddar cheese
• 1 tsp pepper

DIRECTIONS:

1. In a large stock pot combine potatoes, onions, celery, bouillon cubes, pepper, and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
2. Drain off 1-2 cups of stock. This determines how creamy your soup will be. If you drain 2 cups, then your soup will be more creamy.
3. Add half and half, bacon, cream of mushroom soup, cheese, and stir until creamy. Stir until the cheese is completely melted. Simmer on low until potatoes are done.

Serves 12

Stew & Biscuits

Ingredients:

·       1 can, Dinty Moore’s Stew – 40oz

·       1 can, Dinty Moore’s Stew – 24oz

·       2 packages, Bisquick Complete

Directions:

1.    Poor stew into Dutch-oven and begin cooking.

2.    Mix 2 packages of Bisquick into a mixing bowl then add water as required on the package. Make dough balls and flatten slightly.

3.    After about 10 minutes of cook time of the stew, stir the stew and level. Place the flattened biscuits equally spaced on the top of the stew.

4.    Cook until the biscuits are brown on top (approx. 25 minutes).

Serves 6

Peach Cobbler – 12” Dutch-oven

Ingredients:

1 29oz, can of Sliced Peaches in lite syrup

1 15oz, can of Sliced Peaches in lite syrup

1 box white/yellow cake mix

¼ lb of margarine (1 stick)

Cinnamon

Instructions:

1. Cover the inside of 12” Dutch with HEAVY duty aluminum foil.
2. Pour Large can of peaches into oven with syrup. Open Small can of peaches and pour off syrup, then put peaches into oven.
3. Sprinkle generous amount of cinnamon on peaches.
4. Pour cake mix over peaches and level.
5. Slice margarine (~1/4” thick) and place on top of cake mix. It should be evenly space over the cake surface.
6. With 14 coals on top and 10 coals underneath, cook for about 35-40 minutes. If any coals get smaller than 1/3 their original size, add more coals to replace them. After the cobbler has been boiling and starts to brown, you can remove the coals from underneath the oven and keep the coals on top for 5-10 minutes more. This allows the top of the cobbler to brown more and become more crisp – DON’T BURN the cobbler.

Serves: 10-12

Honey Glazed Ham

8-10 lb picnic ham

1 can of coke, caffeine free (NOT diet coke)

½ to ¾ cup of Honey

Instructions:

1. Prepare the ham by cutting off most of the fat & skin on the exterior of the ham. Use a butcher knife to poke deep holes into the ham which will allow the basting to go deep into the meat. If the bone of the ham is too high to fit into the Dutch oven, take a hacksaw and cut off enough of the ham so it will fit w/o touching the lid (put the cut-off part inside the oven).
2. Put the ham and the cut-off part into a 12” Dutch-oven. Use 10 coals on bottom and 14 coals on top of oven. Replenish as coals get small to maintain heat.
3. Now, cook the ham for about 40 minutes and remove all of the run-off liquid from the oven using a baster (sucking type).
4. Next, pour the coke over the ham and cook. Baste every 15 minutes.
5. Cook until the core of the ham is 180˚ (usually about 1 ½ to 2 hours of total cooking time). When the meat is close to done (~ 15mins from done), pour honey over the top of the ham and baste.
6. When finished cooking, baste one last time and carve ham. Let ham soak in leftover liquid in oven before eating.

Serves 12

Cowboy Potatoes

Ingredients:

• 10 medium Potatoes, Sliced & halved
• 2 medium Onions, Chopped and Diced
• 2 cups (cooked) of Bacon, cooked  & Diced
• 1 to 2 cups Frozen Peas
• Salt and Pepper to Taste
• 1 ½ cups of water
• 2 cups Cheddar Cheese, Grated

Instructions:

   

1.      Use a 12” Dutch-oven and cook bacon if not cooked. Remove excess grease and discard.

2.      Mix potatoes, bacon, onions and water into a 12” Dutch-oven. Stir every 10 minutes. If you need more liquid, you may add more water as needed.

3.      Add salt and pepper. Cook 35-45 minutes until potatoes are tender. Use 10 coals on the bottom and 14 on the top.

4.      When potatoes are ready to eat, sprinkle cheese on top and recover for 5 minutes. Serve when the cheese has melted.

Serves 12

Biscuits in Aluminum Foil Pans

INGREDIENTS:

• 2 packages of Complete Biscuits
• 2 Square Aluminum Foil Pans, 8”x 8”x 1.5”
• water – per package instructions

DIRECTIONS:

1. Take a large piece of Heavy Duty aluminum foil (approximately three times the size of the bottom of the pans) and crumple it up and then uncrumple it. Now fold it together to the size of the bottom of the pans and press it into the bottom of the pan. Make the foil level as possible and flip it.
2. The aluminum foil will create a buffer zone from the bottom of the oven and help in keeping from burning the biscuits.
3. Mix the packages together in a mixing bowl and add the water (per package instructions).
4. Make 2 ½” - 3” dough balls and place into pan. To minimize sticking, you can oil the aluminum foil surface and pan walls.
5. Using the other pan, cover the bottom pan. Be sure to bend both flaps downward to help the top lid to stay on the bottom lid. To secure lid better, cut ½” wide strips on opposite sides through both flaps and bend the top flap through the lower opening to lock the bottom and top together.
6. To cook, place 8 coals underneath and 10 coals on top of the pan, all equally spaced. Cook until brown (approx. 20-30mins).

Serves 12

Beans & Sausage Soup

Ingredients:

·       2 jars, Great Northern Beans, fully cooked – ready to eat – 48oz

·       1 can, Rotel – original, diced tomatoes & green chilies – 10 oz

·       2 cans, Rotel – mild, diced tomatoes & green chilies – 10 oz

·       1 Large or 2 medium White Onion(s) – chopped small

·       2 - 1 lb – Skinless Polska Kielbasa Sausage or Smoked Sausage – fully cooked 

·       2 tsp – black pepper

·       Salt to taste, if any!

·       Biscuits

Directions:

           

1.     Mix in Beans, Rotel, and onions into Dutch-oven

2.     Slice the sausage about ¼” thick then quarter and mix into the Dutch-oven.

3.     Add pepper.

4.     Add water to keep soupy, to your liking – shouldn’t need much.

5.     Bring to a boil and then simmer for about 45 minutes to allow ingredients to blend.

6.     Keep soup stirred, making sure not to allow anything to stick to the bottom.

7.     Add salt, if needed just before serving.

8.     Serve with biscuits

Serves 12