Bro. Williams 4th Ward
Equipment: 12-14 inch Dutch Oven, lid lifter, paring knife, peeler, lg. turning fork, hot pads,
Ingredients:
Chuck Roast or roast of your choice Potatoes
Onions
Carrots
Onion soup mix
Sprinkle with onion soup mix and add %2 inch water to the bottom of the oven. Cover and cook for 2-3 hours, adding new coals as needed. Add vegetables the last hour.
Saturday, June 26, 2010
Dutch Oven Enchilada
Bro. Williams 4th Ward
12-14 in Dutch Oven, 20-24 briquettes, can opener, knife, cutting board
1 Lg. pkg. (3 doz.) corn tortillas
2 32 oz. Cans enchilada sauce 1 can sliced olives
1 or 2 cans whole kernel corn 1 or 2 cans red kidney beans
1 or 2 cans black beans
Brown and drain
2 lbs. hamburger 1 very large onion
1 clove garlic crushed
(can add taco seasoning mix for flavor)
4 C (approx) cheese mix - shredded white and yellow mix
Oil the Dutch oven
Layer: Sauce
Tortillas
Meat
Beans and corn
Cheese (small amount per layer)
Repeat as needed to fill Dutch oven. Cook approx. 1 hour on med coals to heat through. Add cheese to cover top the last 15 minutes.
Serve with sour cream, guacamole, refried beans and green salad.
Note: for a fun variation make Mexican Lasagna with cooked lasagna noodles instead of corn tortillas, and add 4 cups of cottage cheese mixed with 2 beaten eggs, chopped cilantro and refried beans.
Tip: brown and freeze the meat mixture before camp.
12-14 in Dutch Oven, 20-24 briquettes, can opener, knife, cutting board
1 Lg. pkg. (3 doz.) corn tortillas
2 32 oz. Cans enchilada sauce 1 can sliced olives
1 or 2 cans whole kernel corn 1 or 2 cans red kidney beans
1 or 2 cans black beans
Brown and drain
2 lbs. hamburger 1 very large onion
1 clove garlic crushed
(can add taco seasoning mix for flavor)
4 C (approx) cheese mix - shredded white and yellow mix
Oil the Dutch oven
Layer: Sauce
Tortillas
Meat
Beans and corn
Cheese (small amount per layer)
Repeat as needed to fill Dutch oven. Cook approx. 1 hour on med coals to heat through. Add cheese to cover top the last 15 minutes.
Serve with sour cream, guacamole, refried beans and green salad.
Note: for a fun variation make Mexican Lasagna with cooked lasagna noodles instead of corn tortillas, and add 4 cups of cottage cheese mixed with 2 beaten eggs, chopped cilantro and refried beans.
Tip: brown and freeze the meat mixture before camp.
Dutch Oven Chocolate Pudding Cake
Bro. Williams 4th Ward
Mix: 2 cups flour 4 tsp. baking powder
1 1/2 cups sugar 1/2 tsp. salt 1/4 cup cocoa
Add: 1 cup milk 1/4 cup oil
2 tsp. vanilla
Mix with a fork till well blended.
Line Dutch oven with foil and spray with Pam. Spread cake batter in Dutch oven.
Mix together: 2 cups brown sugar 3 cups hot water
1/2 cup cocoa
Pour over cake in Dutch oven. Cook for 30-45 minutes with about 12 briquettes on the bottom and 18 on the top.
Mix: 2 cups flour 4 tsp. baking powder
1 1/2 cups sugar 1/2 tsp. salt 1/4 cup cocoa
Add: 1 cup milk 1/4 cup oil
2 tsp. vanilla
Mix with a fork till well blended.
Line Dutch oven with foil and spray with Pam. Spread cake batter in Dutch oven.
Mix together: 2 cups brown sugar 3 cups hot water
1/2 cup cocoa
Pour over cake in Dutch oven. Cook for 30-45 minutes with about 12 briquettes on the bottom and 18 on the top.
Dutch Oven Peach Cobbler
Bro. Williams 4th Ward
Line 12 inch Dutch oven with foil, place on coals and melt 1 cube of butter. Mix together:
1 cup flour 1 cup sugar
1 T. baking powder 3/4 tsp. cream of tartar
1 cup milk 1 tsp. vanilla
Mix and pour over butter but do not stir them together. Pour one quart of fruit over the top of the batter (juice and all). Do not stir. Cover with lid and cook 1 hour with 10 briquettes on the bottom and 15 on the top. You may need to replace briquettes while it is cooking.
Line 12 inch Dutch oven with foil, place on coals and melt 1 cube of butter. Mix together:
1 cup flour 1 cup sugar
1 T. baking powder 3/4 tsp. cream of tartar
1 cup milk 1 tsp. vanilla
Mix and pour over butter but do not stir them together. Pour one quart of fruit over the top of the batter (juice and all). Do not stir. Cover with lid and cook 1 hour with 10 briquettes on the bottom and 15 on the top. You may need to replace briquettes while it is cooking.
Dutch Oven Chicken Veggie Bake
Bro. Williams 4th Ward
Brown 1 lb. diced bacon in a 14" Dutch oven. When browned, remove bacon and place chicken beasts in the oven. Brown on one side and when you turn them over, cover with sliced onions, place lid on top and put on the coals. In about 5 minutes, cover onions with a head of sliced cabbage. Let that cook while you prepare and add 1" potato cubes and sliced carrots. Allow to simmer for about 15 minutes, then layer cauliflower and broccoli floweret's on top. Cover and cook for another 5-10 minutes. When veggies are crisp cooked, cover with a mixture of cheeses and crumbled bacon. Put the lid on until the cheese is melted through. Spoon up and enjoy.
Brown 1 lb. diced bacon in a 14" Dutch oven. When browned, remove bacon and place chicken beasts in the oven. Brown on one side and when you turn them over, cover with sliced onions, place lid on top and put on the coals. In about 5 minutes, cover onions with a head of sliced cabbage. Let that cook while you prepare and add 1" potato cubes and sliced carrots. Allow to simmer for about 15 minutes, then layer cauliflower and broccoli floweret's on top. Cover and cook for another 5-10 minutes. When veggies are crisp cooked, cover with a mixture of cheeses and crumbled bacon. Put the lid on until the cheese is melted through. Spoon up and enjoy.
Dutch Oven Potatoes
Bro. Williams 4th Ward
12-14 inch Dutch Oven, 24-28 briquettes, spatula, knives, peeler,
5 lbs. Potatoes (red, white or Idaho) 1-2 Onions
1 lb. Bacon
Salt and Pepper
Wash and slice potatoes and onions, rinse the starch from the potatoes and leave in water until ready for use. Cook bacon pieces in the bottom of a hot Dutch oven. Remove the bacon and saute the onion until slightly tender. Add the potatoes and bacon and stir to mix. Salt and pepper to taste. Cover and cook 45 minutes to an hour. Check and stir about every 10 to 15 minutes.
12-14 inch Dutch Oven, 24-28 briquettes, spatula, knives, peeler,
5 lbs. Potatoes (red, white or Idaho) 1-2 Onions
1 lb. Bacon
Salt and Pepper
Wash and slice potatoes and onions, rinse the starch from the potatoes and leave in water until ready for use. Cook bacon pieces in the bottom of a hot Dutch oven. Remove the bacon and saute the onion until slightly tender. Add the potatoes and bacon and stir to mix. Salt and pepper to taste. Cover and cook 45 minutes to an hour. Check and stir about every 10 to 15 minutes.
Quick and Easy Dutch Oven Chicken Stew
Bro. Williams 4th Ward
Equipment: 12 or 14 inch Dutch Oven
20 to 24 BBQ briquettes (or cook on top of the propane stove) Paring knife
Cutting board
Large stirring spoon
Ingredients: 1 to 1 1/Z lbs. chicken breasts or thighs (cut up) 1/4 to %2 cup flour
1 lg. can cream of chicken soup
1 can chicken broth
2 Tbs. chicken bullion
1 pint half and half or milk 6 to 8 potatoes (cut up)
1 pkg. frozen peas and carrots
Prepare briquettes, 8-10 for the bottom, 12-14 for the top. In a frying pan or Dutch oven, saute chunks of chicken in a little oil. Season with salt and pepper and season salt. Add the flour to coat the meat. Add cream soup, broth, bullion and half and half. Stir well. Add cut up potatoes. Let cook for 30 minutes, stir frequently, then add frozen vegetables. Cook for a few more minutes, until potatoes are tender. If it becomes to thick add milk.
Equipment: 12 or 14 inch Dutch Oven
20 to 24 BBQ briquettes (or cook on top of the propane stove) Paring knife
Cutting board
Large stirring spoon
Ingredients: 1 to 1 1/Z lbs. chicken breasts or thighs (cut up) 1/4 to %2 cup flour
1 lg. can cream of chicken soup
1 can chicken broth
2 Tbs. chicken bullion
1 pint half and half or milk 6 to 8 potatoes (cut up)
1 pkg. frozen peas and carrots
Prepare briquettes, 8-10 for the bottom, 12-14 for the top. In a frying pan or Dutch oven, saute chunks of chicken in a little oil. Season with salt and pepper and season salt. Add the flour to coat the meat. Add cream soup, broth, bullion and half and half. Stir well. Add cut up potatoes. Let cook for 30 minutes, stir frequently, then add frozen vegetables. Cook for a few more minutes, until potatoes are tender. If it becomes to thick add milk.
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