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Dutch
Oven Cooking -- Recipes
Group 2
Version
2.3 -- July 1995
2 lb ground beef
4 tbs water
1 tbs oil
2 tsp each of salt, sugar, Worcestershire Sauce, cocoa, ground cumin,
oregano
1/2 tbs Tabasco sauce
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 1 hour covered. Add kidney beans and cook 1 additional
hour uncovered.
2 lb lean chuck roast
1 large onion
Bacon grease
6 cloves garlic, minced
6 jalapeno peppers, seeded & chopped
2 tsp salt
4 tbs chili powder
1 tbs cumin
1 tbs oregano
1 (20 oz) can tomatoes, chopped
Brown meat, garlic and
onions in bacon grease. Add jalapeno peppers and mix well. Add remaining
ingredients, cover and cook 1 hour
1/2 lb dried pinto beans
1 lb hot sausage
1 lb ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 can (6-ounce) tomato paste
1 quart tomato juice
3 tbsp chili powder
1 tbsp dry mustard
1 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tsp ground cumin
1/2 tsp coriander
1 tsp salt
1 tsp pepper
3/4 tsp ground allspice
1/2 tsp ground cinnamon
5 bay leaves
Dash of hot sauce
Pinch of red pepper
Combine ground meat, onion,
and garlic in a large Dutch oven; cook until meat is browned, stirring
to crumble meat. Drain off pan drippings. Add remaining ingredients, mixing
well. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally.
Remove bay leaves. Yield, about 2 1/2 quarts. Cook beans separate and
add to chili.
Robert Thornton, SPL, and
Roger Dailey, SM, Troop 1772, Potomac, MD
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 (20 oz) can tomatoes, chopped
1 green bell pepper, chopped
1 c red wine(dry)
Salt & pepper to taste
1 lb uncooked kidney beans
Cover beans with 2"-3"
water. Bring to boil, remove from heat and let stand 1 hour. Drain and
set aside. Brown ground beef with onion and garlic. Add remaining ingredients.
Cover and simmer about 1 hour. Variations: Use black beans instead of
kidney beans. Add fresh ground ginger, paprika or cocoa.
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 jalapeno pepper sauce
Brown pork in a dab of
oil. Add remaining ingredients and mix well. Add 1-2 cups water. Cover
and simmer 45 min to 1 hour. If it is too thin, remove cover and continue
to simmer until thickened.
2 lg cans whole green chillies
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 with all of cheddar cheese. Top
with rest of chillies. Cover with all of 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 comes out clean.
Rosie Highers, Ft Walton Beach, Fl
3-4 lb whole frying chicken
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper
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 4 to 6 hours or until
tender.
2 Chickens
Flour
Seasonings
Potatoes
Carrots
Broccoli
Cut vegetables and potatoes
into small pieces for eating. Cut chicken into 8 parts. Skin chicken.
Mix flour and seasonings
in plastic bag. Place 2 chicken parts at a time in bag and shake. Remove
chicken from bag when coated and repeat until all chicken is coated. Place
potatoes in bag and shake.
Remove potatoes from bag.
Put about 1/2 inch of oil
in dutch oven and place on coals. When oil is hot, add chicken and completely
brown on all sides. Remove chicken from pot and drain excess oil from
pot. Put chicken back in pot. Add approximately 1/4 inch of warm water.
Place potatoes and vegetables over chicken. Cover pot and place back on
coals.
Put 10 coals on top of
oven. Cook for 1 hour or until chicken is tender. Check periodically to
ensure there is always a small amount of moisture in the Dutch oven. Bruce
Rosen, Scoutmaster Troop 1948, Rockville, MD
3-4 lb chicken, cut 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) pimento, diced
1 pkg (10 oz) frozen peas, thawed
3/4 tsp chili powder
1 tsp salt
1 jar (3-1/2 oz) stuffed green olives, drained
1/2 tsp white pepper
1 tsp paprika
2 cloves garlic, minced
1 c raw rice (long grain)
Mix salt, pepper, and paprika
together. Season chicken with this mixture. Put all ingredients except
rice and peas in dutch oven. Cover and cook at 300 for about 2 to 3 hours.
Add rice and peas and cook at 375 for 1 hour. Water may be needed near
end of cooking.
1/4 c flour
2/3 c light molasses
1 tsp salt
1/4 tsp pepper
2-1/2-3 lb frier 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 hot oil. Drain
pineapple, reserving juice. Combine juice, molasses, mustard, and vinegar,
mix well. Place chicken in dutch oven, arrange potatoes around chicken.
Brush with half of the sauce. Cover and bake at 350 for 30 minutes. Top
with pineapple, brush with remaining sauce, cook 30 min more.
8 chicken breasts, deboned
6 tbs peanut oil
2 tbs 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, lemon juice, thyme and mix well.
Spoon over breasts. Seal foil well and place in 350 dutch oven. Bake 30
min. Open foil and place one slice ham, cheese and tomato over each breast.
Bake open for 3 to 5 min. Remove from foil and place on serving platter.
1 Whole chickencooked,
boned, chopped
2 cans Cream of Chicken Soup
1 c Mayonnaise
1 box "Stove Top" stuffing, chicken flavor
Combine soup and mayonnaise
in a 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 on top.
3 lb frying chicken, cut
up
1/4 tsp black pepper
3 tbs oil
1/4 tsp cayenne 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
hot oil in lid of oven. Layer onions in oven. Put browned chicken pieces
on top of onions and add remaining ingredients. Cover and cook 1 to 2
hours. Discard bay leaf and serve chicken and sauce over buttered spaghetti.
1 envelope chicken noodle
soup mix (NOT single serving size)
1 6-1/2 oz can boned chicken
Buttermilk biscuit mix
Mix soup mix with about
half the normal water, add boned chicken and bring to a boil. Mix biscuit
mix and drop by spoonfuls on the chicken mix. Cover tightly and SIMMER
(not too hot) until dumplings are done (usually takes 12-20 minutes).
Serves two or three. I have made a double recipe and served six by adding
a small can of mixed vegetables. Jim Sleezer, Roundtable Commissioner,
Pawnee Bill District, Will Rogers Council, Stillwater, Ok
3 to 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:
2 c sifted flour
2 eggs
1/2 tsp salt
4-6 tbs water
Place chicken in dutch
oven, add salt, pepper, celery, onion and saffron. Add water to almost
cover chicken. Bring to a boil, reduce heat, cover and simmer about 1
hour or until the chicken is tender. Do not overcook. Remove the chicken
from the broth to make dough, place the flour into a mixing bowl. Make
a well in the center of the flour and add the eggs and salt. Gradually
work eggs into the flour, adding only enough water to make a soft but
not sticky dough. Knead five minutes. Cover the dough with clean cloth
and let rest 30 minutes. Divide the dough in half and roll out each as
thinly as possible into a 15" square and cut each square into 2" squares
with a sharp knife. Add potatoes and celery to the broth, simmer 25 min.
until vegetables are tender. Taste the broth and add more salt or pepper
if needed. Add the chicken pieces and bring to boil. Slide the squares
of dough into the broth, a few at a time, pushing them down gently. Cover
ans simmer 20 min. Ladle the pot pie into large soup bowls and garnish
with chopped parsley and the wedges of hard cooked eggs.
2 lb chicken breasts, 1"
cubes
2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped
2 med bell peppers, chopped
1/2 c celery, chopped
4 tbs cooking oil
3 tbs flour
3 med tomatoes, cut up
2 cloves garlic, minced
Salt & pepper to taste
Prepare a rue with cooking
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 done. Add chicken and simmer an additional 6 min.
2 qt Sauerkraut
2 med onion, quartered
3 tbs brown sugar
Salt
Pepper
1 c water
1 whole game duck
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.
6 Cornish Game Hens
Wild rice and sausage dressing mix (1 to 1-1/2 lb)
1 jar (12 oz) Apricot preserves
Salt
1/2 c water
Rinse hens, remove giblets
and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about
1 c of dressing. Tie legs together with string. Place into dutch oven.
In small saucepan, combine preserves and water and bring to a boil, stirring
occasionally, set aside. Place hens on a rack in dutch oven. Do not place
on bottom, they will 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 in half for
smaller servings. Serve with remaining preserves.
1 c Soy Sauce
1 tsp Garlic Salt
1/2 c Brown sugar
1 tsp Molasses
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork
chops for a marinade. Pour over chops and marinate overnight in refrigerator.
Place chops about 6"-8" above fire. Turn frequently and baste with marinade
while cooking. Done in 35 to 45 min.
6 (1" thick) pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1 tsp basil
6 (1/4 oz) instant onion soup mix
2 c water
1-1/2 c fresh green beans, cut 1" lengths
3 sm potatoes, peeled, 1/2" cubes
Brown chops on both sides
in butter in bottom of oven, drain. Place vegetables in bottom of oven
and replace chops on top. Combine dry soup mix and water, mixing well.
Pour over chops and bring to a boil. Cover and reduce heat, simmer 45
min or until chops are tender
1 small leg of pork
2 tbs lemon juice
1 tsp salt
Dash of Tabasco sauce
Pepper to taste
1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder
1 tbs Worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and
sprinkle with mixture 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 in the pan.
Serves 14-16.
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 pimento cut in small squares
Saute mushrooms and green
pepper in butter; remove to a hot platter. Add flour to the oven and blend
well. Gradually stir in hot stock, cream, salt & pepper. Place over
low heat and simmer for about 10 min. Combine chicken, ham, mushroom mixture
and pimento, and add to the sauce. Heat thoroughly. Serves 8 to 10.
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 (8 oz) 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 according to package and set
aside. Heat oil in dutch oven, add oil and cook over medium-high heat
stirring constantly, until rue turns dark brown. 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.
1 lb frankfurters
1 tbs lemon juice
2 slices bacon, chopped
1 tbs Worcestershire sauce
1/4 c chopped onion
1 tbs brown sugar
1 (8 oz) 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. Saute onions in bacon
fat until light brown. Add tomato sauce into which flour has been 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.
1 lg onion, chopped
1 tomato, seeded, peeled & chopped
3 green leeks, slivered
2 med carats, peeled, diced
2 c clam juice
4 tbs flour
5 tbs butter
1 c oysters
1 c shredded lobster
3 c lobster shells & tails, broken up
Saute 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 most of vegetables and set aside. Strain
liquid to remove small bits of shell. Make a rue using 4 tbs butter and
4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back
into oven, whisk well. Add rest of liquid while stirring constantly. Bring
to a boil stirring occasionally. Add vegetables, lobster meat and oysters.
Simmer 5 to 10 min. Variation: use clams instead of oysters, add celery
or bell pepper.
(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 Louisiana Hot Sauce
2 tbs lemon juice
4 lb peeled shrimp
2 tbs Worcestershire Sauce
Cook onion in butter until
clear. Add parsley, salt, lemon juice, hot sauce and Worcestershire sauce
and simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink
and are done.
(Pronounced A-TO-FAY)
2 c court bouillon
4 tbs brown rue
1 c onions, chopped
1 c scallions, chopped (including some of the green tops)
1/2 c celery, chopped
1/2 c bell pepper
1 tsp minced garlic
1 can (1 lb) tomatoes, drained and coarsely chopped
4 c cooked rice
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 is not fresh, warm
over low heat stirring frequently. Add onions, scallions, celery, green
pepper and garlic. Cook 5 min, stirring often, until soft but 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 poisten fish evenly. Simmer partially covered and without
stirring, 10 min. Taste for seasoning. Serve immediately.
2 lb small scallops
2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped
2 med bell peppers, chopped
1/2 c celery, chopped
4 tbs cooking oil
3 tbs flour
3 med tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking
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 done. Add scallops and simmer an additional 6 min.
3 tbs 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 lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat.
Place onion, celery, peppers, parsley, green onion and grated carrot in
and saute until onion starts to turn clear. Add garlic and lemon juice
and stir and simmer some more. Add remaining ingredients except water,
and stir and simmer some more. Pour just enough water to cover mixture.
Bring to boil, reduce heat and cover. Simmer for about 30 min.
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 can(8 oz) tomato sauce
4 c hot cooked spaghetti
1 can(16 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 light brown, 20 to 25 min.
Spaghetti: Prepare spaghetti
according to package instructions. Mix all ingredients except meatballs,
break 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 if desired, with
grated Parmesan cheese.
2 pkg Crescent rolls
8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef
Brown ground beef, drain.
Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough.
Add browned beef, the cheeses and use second pkg of rolls to form a top
crust. Bake 30 min. at 350.
Dough: 2 cup warm water
1 Tbsp sugar
1 packet yeast (approx. 1 Tbsp.)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil
Filling: Your choice
Mix water, yeast and sugar
and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately
4 more cups of flour 1/2 cup at a time till you have a workable dough.
Let it rest. Divide into eighths. flatten into pizza thin rounds on floured
board. put 1/4 cup pizza filling of your choice on each round. fold over
and seal. Bake in the middle of a very hot dutch oven with coals piled
on the lid for approximately 15 minutes. This is also good with chili
beans and with curries. Fred Maslan, Scouter
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven.
Brown the ground beef. When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well. In another bowl, add
the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve
a few ounces for later), eggs, and oregano, and mix well.
Place the layers in the
oven in the following order: Break up four lasagna noodles into the bottom
of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread
1/2 of the cheese mixture over the meat mixture. Break up five noodles
and place over the top of the preceding mixtures. Spread 1/2 of the remaining
meat mixture over the noodles. Spread the remaining cheese mixture over
the meat mixture. Break up the remaining noodles and place over the cheese
mixture. Spread the remaining meat mixture over the noodles. Pour the
hot water all around the edges of the oven. Place the lid on the oven
and bake one hour or until done. Check frequently.
Hints: This recipe works
well with charcoal (12 briquettes on bottom and 12 on top). Cooking time
can be reduced by pre-cooking and draining the lasagna noodles. Carole
Pludum, Scouter
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