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The basis for this book should be to provide reference material for a person who is planning or cooking dinner for six to ten people. For larger groups, most from the recipes can be simply doubled or tripled and a couple or more dutch ovens could possibly be needed. Most with the information may be targeted toward once dutch oven user, although, the harder experienced cook will find a tidbit or two occasionally.
I hope this book will entice everybody potential dutch oven cooks to giv er a go and you will understand why I contact them mans best companion.
This book will likely be reproduced by as well as for Boy Scout Troops, every other use no matter whether used for profit is really a violation of trademark and is punishable by fines or imprisonment or both.
If you want to contribute on the growing in this book, please send your chosen recipes to me for the following address and I will provide you with and your troop credit over the following issue
Cooking techniques for example roasting, baking simmering, stewing, frying, boiling, steaming, and many more are easly done around the campfire with a single utensil, the dutch oven. Think in the possibilities, delicious fresh baked bread which will rise up and lift the lid, cobblers created from berries picked fresh with the campsite, incredible deep-dish pizzas, stews, quiches that melt inside your mouth, Cornish game hens roasted to perfection, and make a chocolate cake a foot in diameter. These and plenty of, additional are very possible and quite often easier compared to they are at home. With hardly any exceptions, I have been competent to duplicate my house recipes for the campfire with all the dutch oven.
All recipes use one of two dutch oven techniques, cooking together with your dutch oven or cooking inside. The first is if the food is placed directly from the bottom with the dutch oven. In the second method, meals are placed in the second dish and this also dish will then be placed onto a trivet inside the bottom with the dutch oven. The reason behind the trivet is always to elevate the dish on top of the bottom in the oven to avoid burning.
Before we started, we need to review some from the things you must know before purchasing your frist dutch oven. There are many option and size combinations available, therefore it would be impractical that i can tell you which oven would be the one for you personally. Because each kind of oven is ideal for a different type of cooking situation. I will check out the various options and you should have to choose which ones you are going to look for.
In looking for an oven, you should hunt for one which is obviously well-built. Look with the bail handle, it needs to be of heavy guage wire and securely mounted on molded tangs within the side in the oven. Ovens who have rivited tabbs needs to be avoided. Most oven handles will rest against the side with the oven in directions, but when you look with enough contentration, you may find some which allow the handle to square up at the 45 degree angle on the one hand. This allows you easier usage of it when positioning or taking off the oven in the fire.
Another area that bears close examination may be the handle about the lid. It must be a loop attached to your lid on both ends and hollow within the center allowing it being easily hooked. Stay away through the ones that contain a molded solid tab around the lid for the handle. These are extremely difficult to grasp and manage using a load of coals. The loop style offers far better control.
While examining the lid, make certain it incorporates a lip or ridge throughout the outer edge. The lip keeps the coals from sliding off in the lid. Dont do not understand, the ridge less ones can be utilized but it is tough to keep coals within the lid so if you're not meticulous in cleansing the ash from your lid each and each time you open the oven, you might end up with ash and/or sand inside your food. The lip virtually eliminates the condition and the lid may be lifted even fully set with ash and coals with little difficulty.
Another feature to look at will be the legs. The most common variety is with three legs, although flat-bottomed ones and four legged ones may be had. For outdoor cooking, legs really are a necessity, they take care of the height from the oven above ground allowing air with the coals underneath. The flat bottomed ones may be set high on rocks which can be scarce as hens teeth throughout Florida or through to steel tent pegs. If you determine Murphys Law here, the flat bottom ovens would be better left inside the store or within the kitchen stove where these folks were intended. I endorse three legs over four simply for that stability factor. It is additional stable with three legs looking at rough ground as compared to four.
The last option to look at is really a second handle attached for the lid or upper rim about the oven base. Some ovens are offered that has a skillet type handle attached on the lid. This, theoretically, is usually a good idea, but usually they seem to become more from the way than of assistance. The handle does assist in while using the lid upside-down as being a skillet or griddle however, if using it being a lid, they get inside the way on the bail handle as well as misbalance the lid when lifting with the center hoop. They also usually be within the way during storage and packing situations. Fixed handles around the oven base, with one exception, ought to be absolutely avoided. I belive the speculation behind these handles would have been to make the oven better to position in the deep hearth. If you insist upon considering the handle, require a couple of red bricks with you towards the store and them inside the oven. Then present her with a lift with the handle and you should see the uselessness inside handle. A loaded 12 oven can weigh 20 to 25 pounds, an authentic wrist breaker. The one exception can be a small tab sometimes offered that's about one to one-1/2 deep and 2-3 wide for the upper lip with the oven. This tab makes pouring liquids in the oven a breeze and its small size hasn't ever caused storage or packing trouble for me.
When someone mentions Dutch Oven many people immediately think Cast Iron, but dutch ovens are offered in aluminum also. An aluminum oven weighs only 6-1/2 to 7 pounds against around 18 pounds to the cast iron oven. There are positives and negatives to each.
The biggest aluminum advantage is weight, 11 pounds lighter. Additionally, because aluminum doesnt rust, care is fixed to simple washing with soapy water. Aluminum is likely to heat faster requiring less preheating time but they also dont keep the heat for an extended time after the coals are removed. Also because aluminum reflects more heat than surefire, more coals will probably be required to reach and gaze after a set temperature. Also on windy days, you are going to see a much better variation in temperature than one of iron. Where weight is extremely critical, most from the disadvantages is usually overcome. For canoeing, backpacking or trips where weight is usually a problem, aluminum ovens will be the answer.
When weight is just not a problem, the iron oven provides the upper hand. Cast iron reacts slower to temperature changes so dont burn food as fast if the fireplace flares up and they also retain heat for quite a while following coals happen to be removed, keeping food warmer longer. Also, since they retain heat well, they fair better on windy days with smaller variations in temperature. Cast iron absorbs a fantastic deal of heat, consequently, they might require fewer coals to reach and look after a set temperature. Weight is its obvious disadvantage, but you'll find others. Clean up just isn't as simple, but done regularly and correctly, it isn't much of your chore. Rust may be the other, bare iron will literally rust overnight in any other case protected. This protection naturally need to be done every time it is needed but is part from the cleanup procedure and quite simple. After all, I ve got Tenderfoot Scouts which can be 11 years of age that do it like clockwork.
The last item you must consider may be the size in the oven. They range fron the small 4 for the giant 24 monsters. Personally, I have ovens ranging in dimensions from 6 to 18. For small selection of or patrol situations, 10-12 delivers rather adequately for almost all circumstances.
As an overview, you should hunt for a 10-12 oven which is obviously well-built and of good design. It should have three leggs, loop type handle plus a lip around the lid and also a strong bail type handle for that bottom. You can choose additional options but those are personal preferences and totally within the the user. Wheather to choose surefire or aluminum must be based within the service conditions the oven is about to be MOST employed in.
Now which you have decided what kind, style and options, where find one? Check your Boy Scout Troop Equipment Catalog or maybe your local Boy Scout Equipment Center. Many good sports equipment or camping supply stores will carry them. Also, restaurant supply houses may stock them or will employ a catalog they're able to order them from. From my experiences, the restaurant houses typically cost a tad more though the ovens are commercial quality and so they usually possess a better selection to settle on from. Another option is teleshopping. Companies like REI, Campmor, etc may carry them but look out for that shipping charges within the cast iron ones. In your shopping arround by mail, it's best to request their shipping charges and bring that in when compairing to local prices.
If you decide to go into the store with information, you need to have little problems in selecting an oven to your needs and it also will become the start of some long lived happy memories. One word of fair warning, SHOP AROUND! I have seen precisely the same 10 oven from the same manufacturer range in price from 25 as much as their mighty proud 60, so be cautious. Demand quality, a poorly made oven with numerous options just isn't worth the time for it to carry it on the car.
A pair of leather gloves can help to save time and prove invaluable arround a hot fire. A couple of Work Style gloves can do, but I recommend you appear at a Fire and Safety Supply house or even a store that supplies fireplace accessories and get a pair of fire handling gloves. Although these typically are more expensive, they feature thicker leather along with an inner insulating lining. They allow you to definitely literally place your hand into hot coals, though I dont recommend accomplishing this. Because of my experience around the Fire Department, any additional protection and quality far outweigh the few extra dollars they cost. You should have to weigh the quality resistant to the higher price on your own.
Something else you are going to need is usually a shovel. The standard garden type will likely be sufficient. It will be employed for stirring the coals and lifting them out in the firepit to your oven. The style and length in the handle is up for you, the person. The longer ones are excellent but not practical on hikes and canoe trips. While the short ARMY folders are fantastic for hiking and canoes, they experience short handles, getting you and also your hands closer on the fire.
Another item that will prove being worth how much they weigh in gold is often a pair of hot pot pliers. The pair listed inside the Boy Scout Troop/Patrol Equipment catalog are one of the best designed to the job. They are inexpensive, nice, and light-weight weight. The pliers use a specially designed jaw that grips the oven lid very securely. The handle features a hook that is certainly used to seize the bail handle when it is always to hot to hold on to by hand or when it truly is hanging down inside the coals.
For aluminum, your pretreatment is merely washing well with water and soap. Some aluminum ovens are shipped that has a protective coating along with a simple washing will eliminate it. Since aluminum doesnt rust, no further protection becomes necessary, however, I have found if you treat the aluminum like the certain oven, food won't stick close to as often as the untreated oven. This pretreatment is on the users option, if you decide to just want to wash it and also be done by using it, you'll be able to.
Cast iron ovens, if properly maintained, can last many a generation. I know several individuals which have dutch ovens of great-great-grandmothers, going back well into your 1800s. Personally, I have an oven that belonged to my grandmother and extends back before the turn from the century.
Although this book is oriented toward dutch ovens, the procedure and care instructions are applicable to any iron skillet, griddle etc. The secret of cast irons long life is absolutely no secret in any way. Constant and health care beginning together with the day it can be purchased could keep the oven in service for several years. All quality ovens are shipped which has a protective coating that should be removed. This will need a good scrubbing with steel wool plus some elbow grease. Once removed, the oven ought to be rinsed well, towel dried and let air dry. While it can be drying, this can be a good time and energy to pre-heat your kitchen area oven to 350. After it seems dry, position the dutch oven within the center rack having its lid ajar. Allow the dutch oven to warm slowly therefore it is just barely too hot to address with bare hands. This pre-heating does a pair of things, it drives any remaining moisture out in the metal and opens the pores from the metal.
Now, utilizing a clean rag or preferably a paper towel, apply a thin layer of saltfree oil. Oils including peanut, olive or plain vegatible oil is going to be fine. Tallow or lard can do also however these animal fats have a tendency to break down through the storage periods that typical Boy Scout dutch ovens experience between campouts and so are not recomended. Make sure the oil covers every inch from the oven, in and out and replace the oven into the center shelf, again with all the lid ajar. Bake it for approximately an hour or so at 350. This baking hardens the oil in a protective coating within the metal
After baking, permit the oven to cool down the slowly. When it's cool enough to get handled, apply another thin coating of oil. Repeat the baking and cooling process. Again reapply a thin coating of oil when it might be handled again. Allow the oven to cool down the completely now. It should have three layers of oil, two baked on then one applied in the event it was warm. The oven is actually ready to use or store.
This pre-treatment procedure only should be done once, unless rust forms or even the coating is damaged in storage or use. This baked on coating will darken and finally turn black as we grow older. This darkening is often a sign of an well kept oven properly its use. The pre-treatment coatings purpose is two parts, first and the majority important, it forms a barrier between moisture inside air plus the surface on the metal. This effectivly prevents the metal from rusting. The second purpose is always to provide a non-stick coating for the inside from the oven. When properly maintained, this coating will be as non-stick as most in the commercially applied coatings.
For aluminum ovens, the cleaning may be the same as for ordinary cookware. Use soap, water and scrub as usual on your other pans. More often than not, cleaning iron ovens much simpler than scrubbing kitchen tools. For certain ovens, the clean process is within two steps. First, meals are removed and second, maintenance on the coating. To remove stuck on food, place some warm clean water to the oven as well as heat until almost boiling. Using a plastic mesh scrubber or coarse sponge and NO SOAP, gently break loose the foodstuff and wipe away. After all traces are already removed, rinse with clean trouble. Soap will not be recommended because its flavor will get in to the pores in the metal all of which will taint the taste of your following meal.
After cleaning and rinsing, allow it air dry. Heat over the hearth just until it it hot to your touch. Apply a thin coating of oil to your inside in the oven plus the underside in the lid. Allow the oven to chill completly. The outside need little attention apart from a good wipe down should you not see symptoms of rust forming. As a suggestion, it is really a good idea to hold a scrubber for iron and never apply it with soap.
Never, and I repeat, NEVER allow iron to sit in water or allow water to square in or about it. It will rust despite a fantastic coating.
Never use soap on iron. The soap will get to the pores in the metal and wont come out a breeze, and definitely will return to taint your following meal, though. If soap can be used accidentally, the oven really should be put through the pretreatment procedure, including removal on the present coating.
Do not place an empty surefire pan or oven spanning a hot fire. Aluminum and several other metals can tolerate it better but surefire will crack or warp, ruining it.
Do not get inside a hurry to heat surefire, you might end up with burnt food or maybe a damaged oven or pan.
Never put cold liquid right into a very hot surefire pan or oven. They will crack around the spot!
Enough regarding the oven and so on to what you'll be able to do along with it!
ROASTING: The heat source should come from your top and bottom equally. Coals ought to be placed under the oven and around the lid for a 1 to just one ratio.
BAKING: Usually finished with more heat from your top than on the bottom. Coals needs to be placed under the oven and for the lid with a 1 to a few ratio, having more around the lid.
FRYING, BOILING ETC: All from the heat should come on the bottom. Coals will probably be placed under the oven only.
STEWING, SIMMERING: Almost all heat will be through the bottom. Place the coals under and for the oven at the 4 to a single ratio with increased underneath than for the lid.
THE LID!: The lid might be placed within the fire or stove the other way up and used like a skillet or griddle. Using the lid in this particular fasion, you'll be able to make virtually error free pancakes and eggs which don't run around. This is because most lids are in the shape of a very shallow bowl so things naturally stay within the center, even should the lid is just not level!
Emergency should be the only real excuse for substituting ingredients within a recipe.
Mix all ingrediants togather. Mixes best together with your hands. Pinch off small pieces and form into balls. Cook 10-15 min at 350 in dutch oven. Makes 6 dozen.
Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans. Let stand it refrigerator overnight or as least 6 hours. Cut into slices and brown in margarine. Mix soup with 1 c of water and pour over meat put into dutch oven. Bake at 350 for 1-1/2 hours.
Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and rehearse second pkg of rolls produce a top crust. Bake 30 min. at 350
Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.
Brown the beef in oil. Add salt and soup. Cover and simmer about sixty minutes.
Beef Burgundy 2 lb beef round roast 2 cans beef gravy or pkgs of instant 1 clove of Garlic 1/4 tsp oregano 3 med onions, sliced 1/2 c burgundy wine 4 tbs butter 1/2 pt sour cream
Cut beef into one inch cubes. Sprinkle with tenderizer. SautР№ garlic and onions in butter slowly until onions do understand or slightly browned. Remove onions and brown meat slowly inside drippings. Add beef gravy, salt, pepper and onions to pan. Simmer 15 min. Serve over rice.
Brown steak in butter. Add celery, catsup, parsley, and onion. Cover and simmer 2 to 2-1/2 hours. 1/2 c water can be needed if mixture thickens excessive.
Cut meat into strips and coat with flour. Saut in melted butter for 5 min. Add onion and mushrooms, cook another 5 min or until onion turn clear. Add remaining ingredients and stirr well. Simmer 1-to-1-1/2 hours. Serve over rice.
French Style Roast Beef 3 lb Boneless chuck or 1 tsp salt rolled rump roast 1 tsp thyme 6 whole cloves 5 peppercorns 1 bay leaf 1 lg clove, garlic 4 c water 4 med. carrots cut into quarters 2 med. onions, quartered 2 med. turnips cut into quarters 2 med. stalks celery, cut into 1 pieces
Place beaf roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to boiling, reduce heat and simmer covered for a few-1/2 hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4 slices. Strain broth and serve with beef and vegetables.
Corned Beef Cabbage 2 lb well trimmed corned beef 1 sm onion, quartered boneless brisket or round 1 clove garlic, crushed 1 sm head green cabbage, cut into 6 wedges 6 med carrots cut into quarters
Pour enough cold water on corned beef in dutch oven to merely cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.
Round Steak Hawaiian 1/4 c olive oil 1 can sliced water chestnuts, drained 1-1/2 lb round steak 1 jar home style beef gravy 1 bell pepper cut into strips Chow mien noodles 1 lb mushrooms, sliced 1/2 tsp salt
Cut steak into 1/4 strips. Heat oil over medium-high heat. Add steak, onion, green pepper, mushrooms and salt. Cook until meat is brown, stirring constantly. Drain and add water chestnuts and gravy. Cover and simmer 1-1/2 to 2 hours, stirring occasionally. Serve over rice and sprinkle with chow mien noodles.
To form marinade, combine all except steaks and pineapple. Mix well and pour over steaks. Let marinate 1-to-1-1/2 hours. Fry steaks in hot hot oven or skillet brushing once with marinade. Add pineaple during previous few minutes, brush with marinade and cover. Cook 3-5 min. Serve over rice.
Mix all ingredients and hang in cascerole pan. Place in dutch oven. Bake an hour, covered.
Corned Beef with Dijon Glaze 3 lb corned beef brisket 4 c water 1/4 c vinegar 1/4 c Worcestershire Sauce 2 bay leaves 8 whole cloves 3 cloves garlic, crushed 1/2 c Dijon mustard 1/2 c orange marmalade 2 tbs horseradish 2 tbs Worcestershire Sauce
Place brisket in dutch oven. Add water and then 5 ingredients, bring to your boil. Cover, reduce heat and simmer 2-1/2 to a few hours or until tender. In a small saucepan, combine dijon mustard, marmalade, horseradish, and Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Return to oven and spread with 1/2 c glaze. Bake at 350 for 20 min. Serve with remaining glaze.
Spaghetti Meatballs 1 lg onion 1 clove garlic, crushed 1 tsp sugar 1 tsp oregano leaves 3/4 tsp salt 3/4 tsp basil leaves 1/2 tsp marjoram leaves 1 can8 oz tomato sauce 4 c hot cooked spaghetti 1 can16 oz whole tomatoes For Meatballs: 1 lb ground beef 1/2 c dry bread crumbs 1/4 c milk 3/4 tsp salt 1/2 tsp Worcestershire sauce 1/4 tsp pepper 1 sm onion diced 1/4 c 1 egg
Meatballs: Mix all ingredients, shape into 1-1/2 inch meatballs. Place in dutch oven and bake at 400 until done and lightweight brown, 20 to 25 min.
Prepare spaghetti as outlined by package instructions. Mix all ingredients except meatballs, split up tomatoes. Heat to boiling, reduce heat. Cover and simmer, stirring occasionally, 30 min. Stir meatballs onto mixture, Cover and simmer stirring occasionally, 30 min longer. Serve over spaghetti and when desired, with grated dairy products.
In dutch oven or large pot, brown ground beef and onion until onion is apparent. Drain and add other ingredients. Heat through and salt to taste. Serve plain or over noodles or spaghetti. By Lynne Waltz, Troop 546, Niceville, FL
Mikes Chili 2 lb ground beef 4 tbs water 1 tbs oil 2 tsp ea: salt, sugar, Worcestershire 1/2 tbs Tabasco sauce sauce, cocoa, ground cumin, oregano 1 lg onion chopped 1-1/2 tbs chili powder 2 cans kidney beans 3 c canned tomatoes
Brown ground beef in oil. Add onion and cook until it turns clear. Add remaining ingredients except kidney beans and simmer an hour covered. Add kidney beans and cook 1 additional hour uncovered.
Mix ground beef, bread crumbs, salt, pepper and eggs, shape into 8 oval patties, each about 3/4 thick. Cook patties over medium heat, turning occasionally, until brown, about 10 min, drain. Add onions broth and mushrooms. Heat to boiling, reduce heat. Cover and simmer until beef is performed, about 10 min.
Onion Swiss Steak 3 lb round steak, 3/4 thick 2 pkg onion soup mix 1-1/2 tsp salt 2 cans 10 oz tomatoes 1/4 tsp pepper
Cut steak into serving pieces, season with salt and pepper and put into dutch oven. Sprinkle onion soup mix over top and pour tomatoes total. Cover and cook over slow fire for 2 to three hours or until meet is conducted and tender.
Brown roast in oven on every side in little oil. Remove meat, salt and pepper. Place one half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon dimensions of roast and amount of doneness desired. Remove meat and vegetables carefully and put on serving platter.
Coat beef cubes that has a mixture of flour, salt and pepper. Brown in herbal in bottom of oven. While oven continues to be hot, pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and cover. Simmer 1 or 2 hours or until meat is tender and potatoes are finished.
Brown ground beef, drain. Combine taco sauce and tomato puree. Line dutch oven with aluminum foil. Place 2 tortilla shells in duch oven. Place 1/2 of ground beef number one, pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and put in remainder of beef and pour remaining taco sauce ahead. Sprinkle with cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat. By Lynne Waltz, Troop 546, Niceville, FL
Coat brisket well with tenderizer. Wrap with 2 layers of robust foil. Refrigerate overnight. Place in dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster however it is jucier cooked slow. Remove from foil and set on warm serving plate. Using the juice, flour, salt and pepper, generate a thin gravy. Pour gravy over brisket before serving.
By Ann Audleman, Ft Walton Beach, Fl
Brown meat, garlic and onions in bacon grease.
Add jalapino peppers and mix well.
Add remaining ingredients, cover and cook sixty minutes
1 lb ground beef 1 lg yellow onion, chopped 3 cloves garlic, minced 1 tbs cumin 2 tbs chili powder 1 tbs Worcestershire sauce 1 20oz can tomatoes, chopped 1 green bell pepper, chopped 1 c red winedry salt pepper to taste 1 lb uncooked kidney beans
Cover beans with 2-3 water. Bring to boil, remove from heat and let stand one hour. Drain and hang aside. Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer about an hour. Variations: Use black beans rather then kidney beans. Add fresh groundroundroundround
Easy Chicken Casserole 1 Whole chicken 2 cans Cream on chicken Soup cooked, boned, chopped 1 c Mayonnaise 1 box Stove Top stuffing, chicken flavor
Combine soup and mayonnaise in a very large bowl. Add seasoning pkg from stuffing mix and 3/4c stuffing crumbs. Add chicken and mix well. Place in dutch oven and top with remaining crumbs. Bake at 350 for 30 min or until bubbly and crumbs are brown. Variation: Substitute 1 can Golden Mushroom soup for Cream of Chicken soup. Add shredded cheddar cheese in soup mixture or sprinkle number one.
Chicken Cacciatore 3 lb frying chicken, slice 1/4 tsp black pepper 3 tbs oil 1/4 tsp capsicum pepper 2 med onions, thinly sliced 1 tsp oregano 2 cloves garlic, minced 1/2 tsp basil 1 can 1 lb tomatoes 1/2 tsp celery salt 1 can 8 oz tomato sauce 1 bay leaf 1/3 c minced green pepper 1/4 c Chianti wine 1 tsp salt
Brown chicken pieces in herbal in lid of oven. Layer onions in oven. Put browned chicken pieces in addition to onions and add remaining ingredients. Cover and cook 1 or 2 hours. Discard bay leaf and serve chicken and sauce over buttered spaghetti.
Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in dutch oven and sprinkle with basil. Cover and bake for 2 to 3 hours or until tender.
Arroz con Pollo 3-4 lb chicken, chop up 2 bouillon cubes 1 c chopped onion 1 c diced ham 1 c green pepper, chopped 1 can 14 oz tomatoes 1 jar 2 oz pimiento, diced 1 pkg 10 oz frozen peas, thawed 3/4 tsp chili powder 1 tsp salt 1 jar 3-1/2 oz stuffed green 1/2 tsp white pepper olives, drained 1 tsp paprika 2 cloves garlic, minced 1 c raw rice long grain
Mix salt, pepper, and paprika together. Season chicken with this particular mixture. Put all ingredients except rice and peas in dutch oven. Cover and cook at 300 for around 2 to a few hours. Add rice and peas and cook at 375 for sixty minutes. Water can be needed near end of cooking.
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen about 1 c of dressing. Tie legs along with string. Place into dutch oven. In small saucepan, combine preserves and water and bring to your boil, stirring occasionally, schedule. Place hens over a rack in dutch oven. Do not place on bottom, they'll burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender. During last 1/2 hour of baking, baste hens frequently with preserves mixture. Remove strings before serving. If desired, split by 50 percent for smaller servings. Serve with remaining preserves.
Chicken Pot Pie 3-3-1/2 lb Chicken Chopped parsley 2-1/2 tsp salt 4 hard-boiled eggs, cut into wedges 1 stalk of celery, chopped 1 med onion, chopped 1/2 tsp saffron 4 med potatoes, peeled, cut 4 stalks celery, thinly sliced 1/4 tsp pepper Dough:
Place chicken in dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover chicken. Bring to some boil, reduce heat, cover and simmer about 60 minutes or before the chicken is tender. Do not overcook. Remove the chicken in the broth To make dough, squeeze flour in a mixing bowl. Make a well inside center from the flour and add the eggs and salt. Gradually work eggs to the flour, adding only enough water to come up with a soft yet not sticky dough. Knead 5 minutes. Cover the dough with clean cloth and let rest half an hour. Divide the dough in two and unveil each as thinly as possible in to a 15 square and cut each square into 2 squares having a sharp knife. Add potatoes and celery on the broth, simmer 25 min. until vegetables are tender. Taste the broth and combine salt or pepper as needed. Add the chicken pieces and provide for boil. Slide the squares of dough in the broth, a few for a time, pushing them down gently. Cover ans simmer 20 min. Ladle the pot pie into large soup bowls and garnish with chopped parsley plus the wedges of hard cooked eggs.
Festive Chicken Bake 1/4 c flour 2/3 c light molasses 1 tsp salt 1/4 tsp pepper 2-1/2-3 lb fryer chicken 1 tbs prepared mustard 2 tbs oil 1 tbs cider vinegar 1 can 8 oz Sliced pineapple 1 can 16 oz sweet potatoes, drained
Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in protein. Drain pineapple, reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in dutch oven, arrange potatoes around chicken. Brush with half in the sauce. Cover and bake at 350 for a half-hour. Top with pineapple, brush with remaining sauce, cook 30 min more.
Bake duck in 375 oven for 25 to 30 min. Pour sauerkraut, water, onions, brown sugar, salt and pepper over duck and stir well. Simmer for 1-1/2 hours. Good served with mashed potatoes.
Baked Chicken with Cheese 8 chicken breasts, deboned 6 tbs peanut oil 2 tbs fresh lemon juice 2 tbs thyme salt pepper 8 slices of boiled ham 8 slices of cheese 8 slices of tomato
Cut foil into 12 squares, place chicken in center. Combine oil, freshly squeezed lemon juice, thyme and mix well. Spoon over breasts. Seal foil well and put in 350 dutch oven. Bake 30 min. Open foil and set one slice ham, cheese and tomato over each breast. Bake open for 3-5 min. Remove from foil and put on serving platter.
Chicken Gumbo 2 lb chicken breasts, 1 cubes 2 lb fresh okra, sliced 1/4 slices 2 med onions, chopped 2 med sweet peppers, chopped 1/2 c celery, chopped 4 tbs olive oil 3 tbs flour 3 med tomatoes, chop up 2 cloves garlic, minced salt pepper to taste
Prepare a rue with olive oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of waer. Add salt and pepper to taste. Add cut-up tomatoes, ocra and celery. Cover and cook about 30 min, until vedetables are executed. Add chicken and simmer a different 6 min.
Combine all except pork chopw for just a marinade. Pour over chops and marinate overnight in refrigerator. Place chops about 6-8 above fire. Turn frequently and baiste with marinade while cooking. Done in 35 to 45 min.
Pork Chops Garden Vegetables 6 1 thick pork chops 3 tbs butter, melted 3 carrots, cut 1/2 slices 1-1/2 c fresh green beans, cut 1 lengths 3 sm potatoes, peeled, 1/2 cubes 1 tsp basil 6 1/4 oz instant onion soup mix 2 c water
Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops ahead. Combine dry soup mix and water, mixing well. Pour over chops and bring into a boil. Cover and minimize heat, simmer 45 min or until chops are tender
Northshore Jambalaya 1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2 slices 1/4 c vegetable oil 1/4 c all-purpose flour 1 c chopped onion 1 c chopped celery 1 bunch green onions, chopped 4 cloves garlic, minced 1 tbs chopped parsley 1 8oz can tomato sauce 1 tsp garlic salt 1/2 tsp pepper 1/2 tsp Hungarian paprika 1/2 tsp dried thyme 1/4 tsp red pepper 6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook rice as outlined by package and hang aside. Heat oil in dutch oven, add oil and cook over medium-high heat stirring constantly, until rue turns brown leafy. Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over medium heat 10 min stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 min, stirring occasionally. Stir in meat and remaining green onions. Cook until thoroughly heated. Add cooked rice and mix well. Simmer 5 min covered.
Green Chili 2 lb lean pork 2 stalks of celery, chopped 1/2 2 med tomatoes, chopped 1/2 c Ortega Green Chilies 6 cloves garlic, minced 3 tbs jalapeСЃo pepper sauce
Brown pork within a dab of oil. Add remaining ingredients and mix well. Add 1-2 cups water. Cover and simmer 45min one hour. If it should be to thin, remove cover and attempt to simmer until thickened.
Place pork in oven and sprinkle with mix of salt, pepper, allspice and chili powder. Combine remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently with well seasoned drippings within the pan. Serves 14-16.
Ham Chicken la King 1-1/2 c baked ham, 1/2 cubes 3 tbs flour 1/2 c cooked chicken, 1/2 cubes 1 c hot chicken stock 1 c sliced mushrooms or liquid from mushrooms 1 c light sour cream salt 1 lg green pepper, chopped ground pepper 3 tbs butter 1 lg pimiento cut in small squares
Saut mushrooms and green pepper in butter; remove into a hot platter. Add flour towards the oven and blend well. Gradually stir in hot stock, cream, salt and pepper. Place over low heat and simmer for approximately 10 min. Keep hot. Combine chicken, ham, mushroom mixture and pimiento, and add for the sauce. Heat thoroughly. Serves eight or ten.
Red-Hots with Kidney Beans 1 lb frankfurters 1 tbs fresh lemon juice 2 slices bacon, chopped 1 tbs Worcestershire sauce 1/4 c chopped onion 1 tbs brown sugar 1 8oz can tomato sauce 1 tsp salt 1 can kidney beans 1/2 tsp chili powder 1/4 c catsup 1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. SautР№ onions in bacon fat until light brown. Add tomato sauce into which flour continues to be blended. Cook until slightly thickened, stirring constantly. Add kidney beans and bean liquid. Blend together liquid and dry seasonings separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 min. Cut frankfurters into 1 pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.
Lobster Chowder 1 lg onion, chopped 1 tomato, seeded, peeled chopped 3 green leeks, slivered 2 med carrots, peeled, diced 2 c clam juce 4 tbs flour 5 tbs butter 1 c oysters 1 c shredded lobster 3 c lobster shells tails, broken up
SautР№ onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove the majority of vegetables and hang aside. Strain liquid to take out small components of shell. Make a rue using 4 tbs butter and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid into oven, whisk well. Add remainder of liquid while stirring constantly. Bring with a boil stirring occasionally. Add vegetables, lobster meat and oysters. Simmer maybe five or ten min. Variation: use clams as an alternative to oysters, add celery or bell pepper.
Shrimp Etoufee Pronounced A-TO-FAY 3/4 lb butter 5 c diced onion or equal volume to meat 1 c parsley, chopped 3 tbs salt 1 tbs Louisianna Hot Sauce 2 tbs freshly squeezed lemon juice 4 lb peeled shrimp 2 tbs Worcestershire Sauce
Cook onion in butter until clear. Add parsley, salt, fresh lemon juice, hot sauce and Worcestershire sauce and simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink and they are done.
Fish Court Bouillon 3 tbs extra virgin olive oil 4 c diced onion 1 c celery, chopped 2 c parsley, chopped 3/4 c bell pepper, chopped 3 c green onion, chopped 1 c grated carrot 1 tbs minced garlic 2 tbs freshly squeezed lemon juice 1 tbs soy sauce 2 tbs Worcestershire Sauce 1 tbs Louisianna Hot Sauce 2 c Chablis Wine 6 tbs salt 4 lb fish, chopped 12 c water
Pour oil in oven and warmth. Place onion, celery, peppers, parsley, green onion and grated carot in and saut until onion actually starts to turn clear. Add garlic and fresh lemon juice and stirr and simmer some other. Add remaining ingredients except water, and stirr and simmer more. Pour only enough water to pay mixture. Bring to boil, reduce heat and cover. Simmer around 30 min.
Catfish Etoufee Pronounced A-TO-FAY 2 c court bouillon 4 tbs brown rue 1 c onions, chopped 1 c scallions, chopped including 1/2 c celery, chopped some on the green tops 1/2 c bell pepper 1 tsp minced garlic 1 can 1 lb tomatoes, drained 4 c cooked rice and coarsely chopped 2 lemon slices, 1/4 thick 1 tbs Worcestershire sauce 1 bay leaf 1/4 tsp thyme 1 tsp black pepper 2 tsp salt 2 lb catfish cut into 1 chunks 1/2 c parsley, chopped
If rue just isn't fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook 5 min, stirring often, until soft yet not brown. Add court bouillon stirring constantly. Add tomatoes, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and parsley, stir gently to rate fish evenly. Simmer partially covered and without stirring, 10 min. Taste for seasoning. Serve immediately.
Scallop Gumbo 2 lb small scallops 2 lb fresh okra, sliced 1/4 slices 2 med onions, chopped 2 med peppers, chopped 1/2 c celery, chopped 4 tbs olive oil 3 tbs flour 3 med tomatoes, chop up 2 cloves garlic, minced salt pepper to taste
Prepare a rue with oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery. Cover and cook about 30 min, until vegetables are carried out. Add scallops and simmer yet another 6 min.
Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs, milk, bisquick, salt and pepper until smooth. Pour into oven. Bake until toothpick is released clean, 25-30 min at 400. Top with remaining cheese and melt, 1-2 min longer.
Ham Potatoes Au Gratin 1-1/2 c Cooked Ham, Diced 2 c Milk 3 c Potatoes, Diced Seasoned Salt and Pepper 4 tbs Margarine 1/2 c Grated Cheese 1 onion, minced 2 tbs Fine bread crumbs 3 tbs Flour
Melt margarine and sautР№ onion. Blend in flour to produce a light rue. Gradually add milk and cook; stirring until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in dutch oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for 20 min.
Old Fashioned Macaroni and Cheese 8 oz macaroni 8 oz sour cream 2 c all kinds of cheese 8 oz cream cheese 1 sm onion, chopped salt pepper 8 oz sharp chedded cheese
Prepare macaroni in line with package instructions. Mix all ingredients together and put in pan. Put pan in 350 dutch oven for 30 min or until cheese is melted and bubbly.
By Rosie Higher, Ft Walton Beach, Fl
Asparagus Tart 11 precooked pie shell 1 c Shredded Cheddar cheese 1 lb asparagus, trimmed, cut 3 tbs red pepper strips 1-1/2, cooked tender-crisp 2 tbs cornstarch 1/2 tsp salt Pinch of pepper 1-1/2 c half- - half 3 eggs, slightly beaten 1/4 c grated dairy products
Line shell with cheese. Top with asparagus and pepper strips. In medium bowl combine cornstarch, salt and pepper. Gradually stir by 50 percent and half until smooth. Stir in eggs and parmesan until well blended. Pour into pastry shell. Bake in 375 oven 35 to 40 min or until knife inserted in center happens clean. Let stand for maybe five or ten min before serving.
Beef-Vegetable Soup 2 beef soup bones 7 c water 1-1/2 lb stew beef, 1 cubes 1-1/2 tsp salt 1 tsp pepper 4 med potatoes, cubed 4 med carrots, coarsely chopped 2 8oz cans tomato sauce 1 hot red pepper 1/2 small cabbage, coarsely chopped 1 17oz can whole kernel corn 1 15oz can English peas
Drain corn and peas reserving liquid. Add liquid, water and bones in large dutch oven, bring to your boil. Cover, reduce heat and simmer an hour. Add beef cubes, salt and pepper, cover and simmer one hour more. Add all except corn and peas, cover and simmer 40 min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2 quarts
Brown ground beef and onion together. Add all except seasonings. Do not drain vegetables. Cook until potatoes are executed. Add seasonings and cook 30 min.
Potatoes and Broth 2 lb new potatoes, well washed 6 c water 6 beef broth cubes
Heat water to boiling and add cubes to create cube. Place potatoes in broth and simmer 45 min or until potatoes are performed. Serve like a soup having a potato.
Place 1 tbs crisco in bottom of oven. Place coals on oven to make temperature to 500 while making dough. Combine flour, baking soda, salt and baking soda in bowl. Cut in crisco until mixture becomes grainy. Add buttermilk and stir with fork until it forms dough. Turn out on floured surface and briefly kneed. Do not over-kneed. Flatten to a single/2 thick. Cut out with glass or cup. Place in oven and turn once to coat on both sides. Bake at 500 for 10 min. or until done.
Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well. Place in dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.
Dice bread into small cubes. Beat eggs and salt together. Place milk and butter by 50 % qt saucepan and warmth until scalded. Mix in bread sugar cinnamon and eggs. Stir until bread is well soaked. Stir in raisins and pour mixture into 1 1/2 qt casserole dish and place into dutch oven using a trivet. Bake until toothpick arrives clean at 350, about 30-40 min. Top with cinnamon sugar or brown sugar. By Magretta Audleman, Shalimar, Fl
Place 1 1/2c milk in dutch oven as well as heat to scalding. Combine cornmeal, sugar, salt, cinnamon and ginger, increase milk stirring constantly. Cook 2 min. Combine egg, molasses and butter. Add small amount with the hot milk mixture, slowly. Then complement remaining milk mixture. Stir and cook until thickened, 2-5 minutes. Pour remaining milk OVER will not stir in! pudding. Cook until set, 5 minutes. LET STAND 10 or 15 minutes before serving
Pour cans of filling or fruit cocktail in bottom of dutch oven. Sprinkle cake mix over the surface of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it's going to burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any mix of fruits can be employed. I recommend 1 can apple filling and 1 can of fruit cocktail.
Giant Cinnamon-Pecan Ring 2 1lb loaves frozen bread dough 1/2 c butter, melted 1/2 c sugar 1/2 c packed brown sugar 2 tsp cinnamon 1/2 c chopped pecans 1-1/4 c sifted powdered sugar 1/2 tsp vanilla milk about 4 tsp Cinnamon sticks optional Pecan Halves Optional
Lightly grease within dutch oven. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces total of 8. Form each piece to a rope about 18 long. Brush each rope on every side with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on sheet of foil. Roll rope in sugar mixture to coat evenly. Shape rope to a coil within the center in the dutch oven. Roll another rope in sugar. Attach securely to get rid of of first rope and continue coil. Cont inue coating ropes and attaching produce a 10-11 circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans. Cover and let rise within a warm place approximately 30-40 min. Bake at 350 for 30 to three min or till done. Cover with foil last 15 minutes to counteract over browning as appropriate. Cool about 15 min. Stir together powdered sugar, vanilla, and enough milk to come up with a thick glaze. Spoon over surface of cake. Decorate with cinnamon sticks and pecan halves. Serves 16 By Ann Audleman, Ft Walton Beach, Fl
Chocolate Chip Cookies 2-1/4 c all purpose flour 2 eggs 1 c butter, softened 1 12oz semi-sweet morsels 3/4 c sugar 3/4 c brown sugar 1 tsp vanilla flavoring
In large bowl, combine butter, sugar, brown sugar, and vanilla flavor. Beat until smooth. Beat in egg. Gradually add flour. Stir in chocolate chips. Drop onto ungreased pie tin or aluminum pan. Place on trivit or inverted pie tin in 350 dutch oven
Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients and mix well. Drop onto greased pie tin or aluminum pan. Place on trivit or inverted pie tin in 400 dutch oven. Bake for 6 to 7 min.
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into pie shell. Place on trivit or inverted pie tin in 350 dutch oven. Bake for 30 min. Let stand it oven about 5 min after removing coals.
Cherry Crisp 2 cans cherry pie filling 2 sticks butter, melted 1 white cake mix 1-3/4 c chopped nuts
Pour pie entering bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake approximately 30 min at 350
Into scalded milk, mix sugar, extract and melted butter. Combine cold milk and cornstarch and mix well. Add to mixture as well as salt and eggs. Beat well. Pour into pie shell. Place along with inverted pie tin and bake at 450 for 10 min. Top with nutmeg and bake another 25 min at 350
Warning : This makes 6 dozen. Can be refrigerated for around 6 weeks covered.
Combine water and baking soda. Allow to cool down the slightly. Cream together butter and sugar. Mix in eggs. Gradually add flour and buttermilk alternately. Blend in water mixture. Mix in raisin bran. Bake in 375 oven for 25-30 min.
Prepare Homemade Biscurit recipe. Brown sausage and onion together. Pour off excess grease. Stir in flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy ahead.
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and butter. Add to dry ingredients. Stir until welll moistened. Toss blueberries with reserved flour mixture. Stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15 min at 400
Melt butter and add flour. Cook to a light rue. Beat eggs, milk, 3 cheeses, baking powder, salt and sugar together. Stirr into rue until well blended. Pour into dutch oven and bake 350 for 45 min.
Chili Rellano Casserole 2 lg cans whole green chilies 1 lb cheddar cheese 1 lb Monterey Jack Cheese 1 can 13 oz evaporated milk 3 tbs flour 4 eggs, separated salt Pepper
Place 1/2 of chillies in bottom of greased casserole dish, cover wonderful chedder cheese. Top with most chillies. Cover operating jack cheese. Beat egg whites until stiff. Beat yolks with flour, milk, salt and pepper in large bowl. Fold egg whites into yolk mixture. Pour over casserole. Bake in 325 dutch oven for 45 minutes or until knife inserted in center happens clean.
By Rosie Highers, Ft Walton Beach, Fl
Squirrel Stew, Georgia Style 2 squirrels, cleaned, cut 2 c bouillon into 6 pieces each leafy tops of 2 stalks of celery 1/8 lb salt pork, 1/2 cubes 2 c fresh lima beans 2 tbs flour 2 lg ripe tomatoes, peeled 1 tsp salt 1 c fresh corn kernels 1/4 tsp pepper 1 tsp Worcestershire sauce 2 lg onions, thinly sliced 1-2 tbs flour
Fry salt pork until very crisp, then remove pieces on the pan. Dredge squirrel in seasoned flour and saut in hor fat until brown on the sides. When nearly brown, add onions and cook until soft. Place meat in dutch oven, in addition to broth and celery tops. Cover and bake at 350 for sixty minutes. Remove celery tops, add lima beans, tomatoes, corn and Worcestershire sauce. Cover and bake until vegetables are tender-about 30 min. Skim off unwanted fat and thicken gravy with flour and 1/2 c cold water. Serve hot topped with crisp pork cracklings.
Some of the recipes will not really pertain for the dutch oven but I have included them in your case to look into in other cooking situations.
Bring water to boil with salt. Slowly stir in cornmeal. Cook 20 min stirring often.
Mold mush and refrigerate overnight. Slice into 1/2 slices. Flour lightly and pan fry in bit of oil until brown, about 15 min a side.
Using a blender, mince meat into a fine pulp. Stir in raisins. Chop adequate to split up raisins. Turn into bowl and mix well. Pour melted suet over top, using only enough to support beef and rasins together. Allow to chill slightly. Turn onto a jelly roll pan and allow to cool down the completely. Cut into strips and after that into bars about 1 wide and 4 long. Store in ziplock baggs. These bars might be stored for a lot of months.
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The grounds for this book is always to provide reference material for anyone who is planning or cooking lunch for six to ten people. For larger groups, most on the recipes can easily be doubled or tripled and a couple of or more dutch ovens can be needed. Most in the information is targeted toward the very first time dutch oven user, although, the harder experienced cook might discover a tidbit or two from time to time.
I hope this book will entice everybody potential dutch oven cooks to giv er trying and you will realise why I contact them mans closest friend.
This book will likely be reproduced by as well as for Boy Scout Troops, every other use whether used for profit is really a violation of the laws of copyright and is punishable by fines or imprisonment or both.
If you want to contribute towards the growing in this book, please send your best recipes to me in the following address and I provides you with and your troop credit over the following issue
Cooking techniques for instance roasting, baking simmering, stewing, frying, boiling, steaming, and there are others are easly done within the campfire with just a single utensil, the dutch oven. Think with the possibilities, delicious fresh baked bread that can rise up and lift the lid, cobblers made out of berries picked fresh for the campsite, incredible deep-dish pizzas, stews, quiches that melt within your mouth, Cornish game hens roasted to perfection, and make a chocolate cake a foot in diameter. These and a lot of, much more are very possible and often easier compared to they are at home. With few exceptions, I have been competent to duplicate home recipes for the campfire with all the dutch oven.
All recipes use one of two dutch oven techniques, cooking together with your dutch oven or cooking inside it. The first is if your food is placed directly inside bottom on the dutch oven. In the second method, meals are placed in the second dish and also this dish will then be placed onto a trivet inside bottom on the dutch oven. The reason behind the trivet is always to elevate the dish higher than the bottom on the oven in order to avoid burning.
Before we are started, we ought to review some in the things you will likely need to know before purchasing your frist dutch oven. There are barrels of option and size combinations available, in order that it would be impractical that i can tell you which oven could be the one available for you. Because every type of oven is made for a different type of cooking situation. I will talk about the various options and you will probably have to make the decision which ones you'll look for.
In looking for the best oven, you should search for one that may be obviously well-crafted. Look in the bail handle, it has to be of heavy guage wire and securely mounted on molded tangs within the side from the oven. Ovens that contain rivited tabbs needs to be avoided. Most oven handles will lay out against the side from the oven in the directions, however if you look with enough contentration, you may find some that permit the handle to face up for a 45 degree angle on one hand. This allows you easier entry to it when positioning or taking out the oven through the fire.
Another area that bears close examination will be the handle within the lid. It needs to be a loop attached on the lid on both ends and hollow inside the center allowing it for being easily hooked. Stay away through the ones which may have a molded solid tab for the lid for the handle. These are incredibly difficult to grasp and manage that has a load of coals. The loop style offers superior control.
While examining the lid, make certain it carries a lip or ridge throughout the outer edge. The lip keeps the coals from sliding off in the lid. Dont misunderstand me, the ridge less ones can be utilized but it is tough to keep coals about the lid and if you're not meticulous in washing the ash in the lid each and each time you open the oven, you'll end up with ash and/or sand as part of your food. The lip virtually eliminates the challenge and the lid may be lifted even fully packed with ash and coals with little difficulty.
Another feature to look at will be the legs. The most common variety is with three legs, although flat-bottomed ones and four legged ones may be had. For outdoor cooking, legs really are a necessity, they conserve the height from the oven above ground allowing air to the coals underneath. The flat bottomed ones may be set through to rocks that are scarce as hens teeth in Florida or standing on steel tent pegs. If you determine Murphys Law here, the flat bottom ovens would be better left from the store or within the kitchen stove where we were holding intended. I endorse three legs over four simply to the stability factor. It is considerably more stable with three legs looking at rough ground compared to four.
The last option to look at is really a second handle attached on the lid or upper rim about the oven base. Some ovens are offered that has a skillet type handle attached to your lid. This, theoretically, is often a good idea, but usually they seem to become more from the way than of assistance. The handle does assist in with all the lid upside-down being a skillet or griddle however when using it as being a lid, they get within the way with the bail handle and as well misbalance the lid when lifting with the center hoop. They also often be inside the way during storage and packing situations. Fixed handles within the oven base, with one exception, needs to be absolutely avoided. I belive the idea behind these handles ended up being make the oven quicker to position in the deep fire bowl. If you insist upon considering the handle, require a couple of red bricks with you towards the store and put them inside oven. Then offer her a lift because of the handle and you will probably see the uselessness inside the handle. A loaded 12 oven can weigh 20 to 25 pounds, an authentic wrist breaker. The one exception is often a small tab sometimes offered that is about 1-to-1-1/2 deep and 2-3 wide for the upper lip from the oven. This tab makes pouring liquids in the oven quite simple and its small size has not caused storage or packing trouble for me.
When someone mentions Dutch Oven a lot of people immediately think Cast Iron, but dutch ovens are offered in aluminum also. An aluminum oven weighs only 6-1/2 to 7 pounds averse to around 18 pounds for that cast iron oven. There are positives and negatives to each.
The most apparent aluminum advantage is weight, 11 pounds lighter. Additionally, because aluminum doesnt rust, care is bound to simple washing with soapy water. Aluminum is likely to heat faster requiring less preheating time but they also dont keep the heat for an extended time after the coals are removed. Also because aluminum reflects more heat than iron, more coals will likely be required to reach and observe after a set temperature. Also on windy days, you are going to see a much better variation in temperature than one of surefire. Where weight can be quite critical, most in the disadvantages may be overcome. For canoeing, backpacking or trips where weight can be a problem, aluminum ovens are definitely the answer.
When weight will not be a problem, the certain oven gets the upper hand. Cast iron reacts slower to temperature changes so dont burn food as fast if the hearth flares up and in addition they retain heat for quite a while following the coals are actually removed, keeping food warmer longer. Also, simply because they retain heat well, they fair better on windy days with smaller variations in temperature. Cast iron absorbs a terrific deal of heat, consequently, they might require fewer coals to reach and observe after a set temperature. Weight is its obvious disadvantage, but you will find others. Clean up isn't as simple, but done regularly and correctly, it's not much of the chore. Rust would be the other, bare surefire will literally rust overnight or even protected. This protection naturally have to be done everytime it is needed but is part in the cleanup procedure and uncomplicated. After all, I ve got Tenderfoot Scouts which can be 11 years of age that do it like clockwork.
The very last thing you must consider may be the size in the oven. They range fron the small 4 on the giant 24 monsters. Personally, I have ovens ranging in dimensions from 6 to 18. For small selection of or patrol situations, 10-12 assists rather adequately for almost all circumstances.
As an overview, you should seek out a 10-12 oven that is certainly obviously high quality and of good design. It should have three leggs, loop type handle along with a lip within the lid as well as a strong bail type handle to the bottom. You can choose additional options but those are personal preferences and totally in the the user. Wheather to choose certain or aluminum ought to be based about the service conditions the oven is about to be MOST utilized in.
Now that you've got decided what kind, style and options, where are you finding one? Check your Boy Scout Troop Equipment Catalog or maybe your local Boy Scout Equipment Center. Many good sports or camping supply stores will even carry them. Also, restaurant supply houses may stock them or will have a very catalog they're able to order them from. From my experiences, the restaurant houses typically cost a lttle bit more nevertheless the ovens are commercial quality and they also usually employ a better selection to select from. Another option is catalog shopping. Companies including REI, Campmor, etc may carry them but look out for your shipping charges within the cast iron ones. In your shopping arround by mail, it's best to request their shipping charges and include that in when compairing to local prices.
If you are going into the store furnished with information, you ought to have little problems in selecting an oven for the needs and yes it will function as the start of some long lived happy memories. One word of fair warning, SHOP AROUND! I have seen exactly the same 10 oven through the same manufacturer range in price from 25 around their mighty proud 60, so be cautious. Demand quality, a poorly made oven with a lot of options is just not worth the time for you to carry it towards the car.
A pair of leather gloves will save time and prove invaluable arround a hot fire. A couple of Work Style gloves is going to do, but I recommend you peer at a Fire and Safety Supply house or perhaps a store that supplies fireplace accessories and discover a pair of fire handling gloves. Although these typically are more expensive, they provide thicker leather with an inner insulating lining. They allow that you literally place your hand into hot coals, though I dont recommend accomplishing this. Because of my experience for the Fire Department, any additional protection and quality far outweigh the few extra dollars they cost. You could have to weigh the quality up against the higher price yourself.
Something else you might need can be a shovel. The standard garden type will probably be sufficient. It will be used by stirring the coals and lifting them out in the firepit to your oven. The style and length on the handle is up to you personally, the consumer. The longer ones are fantastic but not practical on hikes and canoe trips. While the short ARMY folders are excellent for hiking and canoes, they endure short handles, getting you along with your hands closer towards the fire.
Another item that could prove to get worth how much they weigh in gold can be a pair of hot pot pliers. The pair listed inside the Boy Scout Troop/Patrol Equipment catalog are one of the best designed with the job. They are inexpensive, well made, and light-weight weight. The pliers have a very specially designed jaw that grips the oven lid very securely. The handle includes a hook that's used to seize the bail handle when it is usually to hot to support by hand or when it really is hanging down inside coals.
For aluminum, your pretreatment is washing well with soapy water. Some aluminum ovens are shipped that has a protective coating along with a simple washing will take it off. Since aluminum doesnt rust, no further protection becomes necessary, however, I have found that when you treat the aluminum like the surefire oven, food will never stick close to often as the untreated oven. This pretreatment is for the users option, when you just want to wash it and stay done by it, you are able to.
Cast iron ovens, if properly treated, lasts many a generation. I know several individuals which may have dutch ovens owned by great-great-grandmothers, dating back to well to the 1800s. Personally, I have an oven that belonged to my grandmother and starts back before the turn on the century.
Although this book is oriented toward dutch ovens, treatments and care instructions are applicable to any surefire skillet, griddle etc. The secret of cast irons long life is absolutely no secret in any respect. Constant and care beginning with all the day it can be purchased can keep the oven in service for countless years. All quality ovens are shipped which has a protective coating that should be removed. This will have to have a good scrubbing with steel wool and many elbow grease. Once removed, the oven should be rinsed well, towel dried and let air dry. While it truly is drying, this can be a good time for it to pre-heat your kitchen area oven to 350. After seems like dry, squeeze dutch oven about the center rack which consists of lid ajar. Allow the dutch oven to warm slowly so that it is just barely too hot to address with bare hands. This pre-heating does a couple of things, it drives any remaining moisture out from the metal and opens the pores with the metal.
Now, having a clean rag or preferably a paper towel, apply a thin layer of saltfree oil. Oils including peanut, olive or plain vegatible oil is going to be fine. Tallow or lard can do also but the animal fats often break down throughout the storage periods that typical Boy Scout dutch ovens experience between campouts and therefore are not recomended. Make sure the oil covers every inch on the oven, inside and outside and replace the oven into the center shelf, again together with the lid ajar. Bake it for around an hour or so at 350. This baking hardens the oil right into a protective coating within the metal
After baking, let the oven to chill slowly. When it's cool enough being handled, apply another thin coating of oil. Repeat the baking and cooling process. Again reapply a thin coating of oil when it could be handled again. Allow the oven to chill completely now. It should have three layers of oil, two baked on and another applied if it was warm. The oven is ready to use or store.
This pre-treatment procedure only has to be done once, unless rust forms or perhaps the coating is damaged in storage or use. This baked on coating will darken and ultimately turn black as they age. This darkening is usually a sign of any well kept oven in addition to its use. The pre-treatment coatings purpose is two parts, first and many important, it forms a barrier between moisture inside air as well as the surface with the metal. This effectivly prevents the metal from rusting. The second purpose is usually to provide a non-stick coating for the inside in the oven. When properly maintained, this coating is just as non-stick as most in the commercially applied coatings.
For aluminum ovens, the cleaning would be the same as for ordinary kitchen tools. Use soap, water and scrub as usual to your other pans. More often than not, cleaning iron ovens is less difficult than scrubbing cookware. For surefire ovens, the clean process was in two steps. First, meals is removed and second, maintenance from the coating. To remove stuck on food, place some warm clean water into your oven and warmth until almost boiling. Using a plastic mesh scrubber or coarse sponge and NO SOAP, gently break loose the meals and wipe away. After all traces are actually removed, rinse with clean tepid to warm water. Soap is just not recommended because its flavor will get in the pores from the metal and may taint the flavour of your following meal.
After cleaning and rinsing, let it air dry. Heat over the fireplace just until it it hot on the touch. Apply a thin coating of oil for the inside on the oven as well as the underside in the lid. Allow the oven to cool down the completly. The outside will require little attention aside from a good wipe down until you see indications of rust forming. As a suggestion, it is often a good idea to maintain a scrubber for surefire and never utilize it with soap.
Never, and I repeat, NEVER allow certain to sit in water or allow water to face in or upon it. It will rust despite an excellent coating.
Never use soap on iron. The soap will get to the pores in the metal and wont come out a breeze, and definitely will return to taint your future meal, though. If soap can be used accidentally, the oven ought to be put through the pretreatment procedure, including removal in the present coating.
Do not place an empty iron pan or oven over the hot fire. Aluminum and plenty of other metals can tolerate it better but surefire will crack or warp, ruining it.
Do not get inside a hurry to heat iron, you are going to end up with burnt food or maybe a damaged oven or pan.
Never put cold liquid in to a very hot certain pan or oven. They will crack within the spot!
Enough regarding the oven as well as on to what it is possible to do by it!
ROASTING: The heat source should come through the top and bottom equally. Coals ought to be placed under the oven and about the lid in a 1 to at least one ratio.
BAKING: Usually finished with more heat in the top than on the bottom. Coals really should be placed under the oven and around the lid with a 1 to a few ratio, having more for the lid.
FRYING, BOILING ETC: All on the heat should come through the bottom. Coals are going to be placed under the oven only.
STEWING, SIMMERING: Almost all heat will be from your bottom. Place the coals under and about the oven for a 4 to at least one ratio with a lot more underneath than for the lid.
THE LID!: The lid could be placed about the fire or stove the wrong way up and used being a skillet or griddle. Using the lid on this fasion, you are able to make virtually error free pancakes and eggs which don't run everywhere. This is because most lids are the same shape as a very shallow bowl so things naturally stay inside center, even should the lid isn't level!
Emergency should be the only real excuse for substituting ingredients in a very recipe.
Mix all ingrediants togather. Mixes best along with your hands. Pinch off small pieces and form into balls. Cook 10-15 min at 350 in dutch oven. Makes 6 dozen.
Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans. Let stand it refrigerator overnight or as least 6 hours. Cut into slices and brown in margarine. Mix soup with 1 c of water and pour over meat put into dutch oven. Bake at 350 for 1-1/2 hours.
Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and make use of second pkg of rolls produce a top crust. Bake 30 min. at 350
Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.
Brown the beef in olive oil. Add salt and soup. Cover and simmer about one hour.
Beef Burgundy 2 lb beef round roast 2 cans beef gravy or pkgs of instant 1 clove of Garlic 1/4 tsp oregano 3 med onions, sliced 1/2 c burgundy wine 4 tbs butter 1/2 pt sour cream
Cut beef into 1 " cubes. Sprinkle with tenderizer. Saut
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