Dutch Oven Recipes

They say that the pioneers brought Dutch ovens across the plains. While only the very essentials were packed on the wagons to make the journey to the west, Dutch ovens were included. This tells us that they were important to pioneer life.

Lemon Chicken
12" Dutch Oven. . . . . . . . .350 degrees
5 - 6 lbs. boneless, skinless chicken breasts
1 1/2 c flour
1 Tbsp seasoned salt

Lemon Sauce:
1/2 bottled lemon juice
Rind from 1 lemon, grated
Juice from above lemon
3/4 c sugar
2 1/2 c water
3 Tbsp cornstarch
Pinch salt

Mix flour and seasoned salt together. Dredge chicken flour. Brown in oil. Sauce: Mix lemon juice, rind and juice, sugar, water, cornstarch and salt together and pour into heated Dutch Oven. Stir until thickened. Add browned chicken and cook 30 minutes. 8 coals on bottom of oven and 16 coals on top.

Barbecue Chicken and Potatoes
12" Dutch Oven. . . . . . . 350 degrees
6-8 boneless, skinless chicken breasts
10 medium potatoes, sliced
3-4 onions, sliced
1 (18 oz.) bottle BBQ sauce

Place half of the potatoes in the bottom of the Dutch oven. Place a layer of onions on top of the potatoes. Repeat Next place the chicken breasts on top of the potatoes and onions. Top with any remaining onions. Pour BBQ sauce over all ingredients. Put the lid on the Dutch oven. Place 12 briquets on tip of the Dutch oven and 12 underneath. Cook for about 1 1/2 hours.

Easy Dutch Oven Chicken and Potatoes
12" Dutch Oven.............................350 Degrees
6-8 Boneless, skinless chicken breasts
10 medium potatoes, quartered
2 onions, sliced
1 lb. carrots, cut
1 (16 oz) bottle Italian salad dressing. Cut each chicken breast into two pieces. Put all ingredients into Dutch oven. Place 12 briquets on top of oven and 12 underneath. Cook for about an hour.

Chicken and Dressing
14" Dutch Oven
12 Boneless, skinless chicken breasts
1/2 cube butter
1/2 c chopped celery
1 medium chopped onion
2 cans cream of mushroom soup
1 box stuffing mix (rice-a-roni)
salt and pepper to taste
Saute butter, onions, celery and chicken until meat is white on both sides. Stir in soup , salt &pepper. Simmer for 1 hour. Add dry stuffing mix. Cook 10 minutes and serve. 14 coals on top of oven and 14 coals on bottom.

Sweet & Sour Chicken
12 chicken breast
1 cup honey
2 (10 oz.) bottles sweet & sour sauce
1 (12 oz.) Bullseye BBQ sauce
1 chopped green pepper
3 medium onions
1 lb. fresh mushrooms
1 large can chunk pineapple
Salt, pepper and quarter breasts and lay them 1st in the bottom of oven. Layer the rest of the ingredients, in the above order ending with mushrooms. cook for 1 1/2 hours with 12 coals on bottom and 20 on top.

Old Fashioned Dutch Oven Potatoes
12" Dutch Oven..................350 degrees
6 slices bacon cut into bite sized pieces
2 medium onions, sliced
5 lbs. potatoes, sliced
1 c chopped mushrooms
1 can cream of mushroom soup
1 c shredded cheese

Warm Dutch oven and cook bacon until almost done. Add onions and cook till lightly brown. Put in potatoes and stir together. Cover and cook until potatoes are almost done. About 20-25 minutes. Add mushrooms, cover and cook for 5 minutes. Add soup and cook for 5 minutes, heating all the way through. Remove from heat. Spread cheese over the top. Cover and let stand till cheese melts.

Au Gratin Potatoes
12" Dutch Oven.....................350 degrees
14-16 shredded cooked potatoes, cooled
1 can cream of celery soup
1 can cream of chicken soup
1 lb. sour cream
1 stick butter or margarine
1/4 c chopped green onion
2 cups crumbled corn flakes
1/2 c grated cheese
Melt 3/4 stick butter in Dutch oven. Add potatoes, soups, sour cream and onions. Melt 1/4 stick butter and pour over corn flake crumbs. Add crumb mixture to cheese. Top potato mixture with cheese mixture. Cook 45 minutes. 12 coals on top and 12 coals on bottom.

Cowboy Potatoes
12" Dutch oven.................................350 degrees
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
Salt and Pepper to taste
1-2 c frozen peas
2 cups cheddar cheese, grated
Brown the bacon in a 12" Dutch oven using 15 coals on the bottom. Wen well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.

Mountain Man Breakfast
12 inch Dutch oven
2 lbs. Ground Sausage
2 lb. bag hash browns
8 eggs
grated cheese
23 briquettes
Using 12 " Dutch oven, brown sausage, then take out. Put hash browns in bottom of oven, then put browned sausage on top of hash brown. Whip the eggs and pour over sausage evenly. Put grated cheese on top. Place 8 briquets under Dutch oven and 15 on top. Cook 20-30 minutes until eggs cooked.

BBQ Spareribs
12" Dutch Oven......................350 degrees
4-5 lbs boneless spareribs
3-4 onions, sliced
1 large bottle (18 oz.) BBQ Sauce
Place one layer of spare ribs on the bottom of the Dutch oven. Then place a layer of sliced onions on top of spare ribs. Repeat until all meat and onions have been used. Pour entire bottle of BBQ sauce over the top of the onions and meat. Put the lid on the Dutch oven. Place 12 briquets on top and 12 underneath. Cook for about 1 1/2 hours.

Dutch Oven Lasagna
12" Dutch Oven
1 lb. hamburger, browned and drained
2 pkgs dry spaghetti sauce seasoning
1 qt. bottled tomatoes
2 cans tomato sauce, plus 1 can water
Mix above ingredients together.
16 oz. cottage cheese
shredded mozzarella cheese
Lasagna noodles, uncooked
Parmesan cheese
Make sauce with hamburger, bottled tomatoes, tomato sauce, water and spaghetti seasoning. Put a little sauce in bottom of Dutch oven. Layer uncooked noodles over sauce in bottom, then a layer of cottage cheese. Repeat layers with more sauce, noodles and cottage cheese. End with a little sauce on top. Cover top with mozzarella and Parmesan cheeses. Bake for approximately 1 hour. Coals 14-16 on top, 8-10 on bottom.

Grandma Vera's Beans
14" Dutch oven
Brown in hot oven (14-16 briquets) 2 lbs ground beef and 1 lb diced onion
Add, cook until clear: 2 large onions, diced and 2 green peppers, diced.
Stir in and simmer 10-15 minutes: 1 cube precooked ham, 3-16 oz jars Homestyle Chile Sauce, 1 1/2 c brown sugar, 1 1/2 c catsup, 3/4 c Dijon mustard.
Drain and add to mixture: 4 (31 oz.) cans pork and beans.
Reduce briquets and simmer with top and bottom heat for 45-60 minutes. Crack lid slightly, allowing moisture to escape, if necessary. Beans should be slightly thick. Serves 25-30.

To save time, start this recipe one day ahead. Prepare main mixture, omitting beans until ready to cook. Refrigerate overnight. Blended flavors make this a great second day dish.

Hunter's Stew
14" Dutch oven
12 carrots
2 onions
1 lb frozen corn
2 cans cream of chicken soup
8 stalks celery
5-7 lbs of stew meat
8 large potatoes
1 lb fresh mushrooms
2 cups minute rice
2 cans cream of mushroom soup
1/2 cup flour
Coat stew meat with the flour and brown in butter in the bottom of the dutch oven, stirring frequently until the meat is nicely browned. Season with salt and pepper to taste. Cut up potatoes, carrots, onions, and celery. Add to pot. Add 1 can cream of mushroom soup and 1 can cream of chicken soup. Add rice, corn and mushrooms. Top with two remaining cans of soup. Add water to the top of Dutch oven. Put the lid on. Place 14 briquets on top of oven and 14 underneath. cook about 1 1/2 hours. . . .checking every 15 minutes.

Son of a Gun Stew
14" Dutch oven
1 lb carrots, diced
2 Tbsp Worcestershire Sauce
3/4 c soy sauce
7-8 drops Tabasco sauce
2 cans refrigerator biscuits
2 lbs cubed stew meat
1 quart Tomatoes
3 lbs. potatoes, diced
2 green peppers, chopped
5 stalks celery, sliced
3 medium onions, chopped

Put meat, onions and celery in bottom of heated Dutch oven with small amount of oil and brown well. Add all other ingredients and stir well. Cover and cook with 14 to 16 coals on bottom and 20 or more on top. Stir occasionally until vegetables are almost tender. Put refrigerator biscuits on top. Cook another 20 minutes or until biscuits are browned.

Dutch Oven Tacos
5 lbs. hamburger, browned
5 (30 oz.) cans tomato sauce
5 (15 oz.) cans pinto beans
10 tsp chili powder
5 medium onions
5 (15 oz.) cans kidney beans
5 (15 oz.) cans corn
Pepper
Brown meat and onions. Add tomato sauce, drained beans and corn. Add chili powder and simmer until flavors blend. Serve over chips. Top with lettuce, sour cream, salsa, diced tomatoes, olives and cheese. This will serve 25 boys.

Raspberry Surprise
12" Dutch Oven
1 White Cake Mix
1 Can Raspberry Pie Filling
1 Can Sprite
Mix Cake mix and sprite together. Pour cake mixture into oiled Dutch oven or if you lined the oven with foil, make sure to spray foil with nonstick spray. Pour raspberry pie filling on top and cook for 20 minutes using 16 coals on top and 8 coals on bottom.

Peach Cobbler
12" Dutch oven
1 box yellow cake mix
(2) 1 quart bottles peaches
1 can 7-up
Line Dutch oven with foil (sides & bottom). Line it so no liquid can seep through. Drain peaches. Dice peaches. Pour them into bottom of Dutch oven. Pour cake mix on top of peaches. Pour soda over cake mix in a crisscross pattern. Slightly break up chunks of mix with a fork. Seal Dutch oven with lid and put 10 briquets on bottom and 12 on top. Be sure to rotate oven every 10 minutes. Cook 30-45 minutes.

Fruit Cocktail Pudding Cake
12" Dutch oven
2 large cans fruit cocktail, drained
2 cups sugar
2 tsp salt
1 cup nuts
about 1/2 brown sugar
2 tsp baking soda
2 cups flour
2 eggs
Mix fruit cocktail, sugar, flour, eggs, baking soda and salt well and pour into greased Dutch oven. Sprinkle nuts and brown sugar on top. Cook 45-60 minutes. 8 coals on bottom and 14-16 coals on top. Top with Cool Whip.

Pineapple Upside-Down Cake
12" Dutch Oven
3 Tbsp butter
1 can (20 oz) sliced pineapple
1/2 c brown sugar
1 yellow cake mix
1 1/4 c water
1/3 c oil
3 eggs

Line Dutch oven with foil. Place 9 coals under the oven. Melt butter in foil-lined pan. Arrange pineapple slices in bottom of oven. Sprinkle brown sugar evenly over fruit. Prepare cake mix according to package directions. Carefully pour the cake batter over the fruit. Bake 30-40 minutes until cake is brown and springs back when touched. Use 9 coals on bottom of oven and 12 on the top.

Dutch Oven Rolls
4 c scalded milk
1 c sugar
4 eggs
1 c water
2 cubes butter
12-13 cups bread flour
3 Tbsp Yeast
1 1/2 Tbsp Salt

Scald milk (don't boil). Add butter to milk and let it melt. Dissolve yeast in warm water with a sprinkle of sugar added. Set aside. Add milk mixture to 4 cup flour, salt and sugar and mix. Add yeast mixture and more flour. Just slightly mix until blended. Add eggs and add all but 2 cups of flour. Dough will be sticky. Cover and let rise until double. Add rest of flour or flour until dough is still soft but easy to work with. line a 14 or 16 inch Dutch oven (you will need several) with tin foil and spray with non-stick cooking spray. Roll bits of dough into balls (a little bit bigger than a golf ball). Place in Dutch oven so almost touching. Pour 1/4 to 1/2 cup melted butter over rolls. Cover and let rise until double. While rising, get coals ready. For a 14 inch Dutch oven, you will need 10 coals at the bottom and 18-20 coals on top. A 16 inch oven will need 12 coals on bottom and 20-22 coals on top. Cook 20 minutes.

Variations: You can make navajo tacos with dough. Flatten balls and fry in pan with oil. You can eliminate the eggs for more bread-like rolls. Also dough can be divided and rolled into 3 24" inch strips and braided. Then put in foil lined oven around outer edge. Melt 1/4 - 1/2 cup butter and pour over bread. Bake with coals the same only at least 1/2 hour to 45 minutes for bread loaf.

Hint: It works best if you do not mix roll dough very much. Some kneading and mixing is needed but keep it to a minimum.

Scones
1 Tbsp Dry Yeast
2 tsp salt
4-5 c flour (substitute 3 c white and 2 c whole wheat flour)
Oil for frying
2 cups warm water
1/3 c powdered milk
1/4 c sugar
2 Tbsp butter
Sprinkle yeast over warm water. Add sugar, salt and milk. Mix well. Stir in 2 cups flour and butter. Beat until smooth, 3-4 minutes. Add more flour until a soft dough forms. Knead 3-5 minutes until smooth. Let rise for 1 hour or until doubled. Punch down. Heat 3" of oil to 350 degrees in large Dutch oven. Pinch off small balls of dough and flatten. Fry for 3-4 minutes per side until golden. Drain on towels.

Trek Bread Recipe

1. Put approximately seven cups of flour in a large pan or bow. Make five wells with your hand. The flour can be all whole wheat, a mix of white and wheat or all white.


2. In the middle well, pour 1 package of yeast and pour lukewarm water over the top so that that it will start dissilving. Don't let the yeast run out of the well.


3. In the remaining wells, place the following ingredients: 1/2 c shortening, 2 tsp Salt, 3/4 c powdered milk (unmixed), 2 Tbsp Honey


4. Mix thoroughly.


5. Add water until the dough becomes sticky (dough must be sticky for the ingredients to mix.)


6. Knead well (this is the crucial stage).


7. Add flour until the mixture becomes dough-like.


8. Place in Dutch oven and cover with lid.


9. Set the oven in a warm place (but not too near the fire) so that it can rise.


10. Later in the afternoon, after the dough has risen, build the fire up and let it burn down again.


11. With the shovel, pull enough coals off to the side of the fire for the Dutch oven to sit on. Place the Dutch oven on top of the coals.


12. cover the Dutch oven lid with coals(the coals must be red, truy to avoid the ashes also, you can stack another Dutch oven on the tope of this one and place coals on it too).


13. Allow to bake (takes about 30 minutes) It should be golden brown on top. Be sure to check the bottome so it doesn't burn.