Recipes please.......?

Question

I'm going on what is called a "trek" this summer. A group of people and I are going to re-enact the LDS handcart travles. We'll be pulling handcarts for about 20 miles, and we need good, filling, but SIMPLE dutch oven recipes, or any other recipes that would be good for this kind of camping. The simpler the better, but anything will do. I actually need the recipes not just ideas, but both are apperciated. Ideas needed for breakfast, lunch, dinner and snacks. Thanks!

Oh, also,just for consideration, we're also on a REALLY tight budget. We're all doing fundraisers just to raise money for food too.

Also, we're not going to have much in the way of keeping food cold, so the more non-perishable items the better. We might have a bit of things to keep food cold, but like I said not much.

oh yea..no caffinated ingrediants....LDS trip. Thanks anyways....does Sprite work on the cherry filling one?

Answer 1

Here are some Dutch Oven recipes.
All are very tasty and fairly easy to cook.

Chili Cornbread Pie
Chili Cornbread
1 lb. extra lean ground meat 1 cup all purpose flour
1 medium yellow onion; diced 1 1/2 cup cornmeal
1/2 cup red bell pepper; diced 1 tsp. brown sugar
4 cloves garlic; minced 1/2 tsp. salt
(1) 15 oz. can black beans; drained & rinsed 3/4 tsp. baking soda
(1) 15 oz. can tomato sauce 1 Tbs. baking powder
(1) 28 oz. can cut tomatoes; drained 1/2 tsp. Mrs. Dash
(1) 4 oz. can diced green chilis 1 cup creamed corn
2 Tbs. chili powder 1 cup buttermilk
1 tsp. ground cumin 3 egg whites; beaten stiff
1 Tbs. onion powder 1 Tbs. melted butter
1/2 tsp. garlic powder
1/2 tsp. salt

Prepare Chili: Brown ground meat in a 12" Dutch oven using 18-20 briquettes bottom heat. Add onion and red bell pepper and cook until tender. Drain off liquid. Add remaining ingredients. Bring contents of Dutch oven to a boil, then simmer 30 minutes.

Prepare Cornbread: In mixing bowl combine all dry ingredients. In separate bowl combine all wet ingredients. Stir wet ingredients into dry until well mixed. Spoon cornbread mixture over top of chili. Cover and bake using 12 briquettes bottom and 16-18 briquettes top for 30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.


Campfire Dutch Oven Pizza

1 1/2 lbs. lean ground beef 1/2 medium red onion; diced
2 tsp. italian seasoning 3 Tbs. diced greeen bell pepper
1 tsp. garlic powder 3 Tbs. diced red bell pepper
salt and black pepper to taste 1 (8 oz.) can mushroom stems & pieces; drained
2 Tbs. olive oil 12 black olives; sliced
1 can crescent rolls 8 oz. shredded Cheddar cheese
1 jar pizza sauce 8 oz. shredded Mozzarella cheese

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and fry until brown. Remove browned beef from Dutch oven and wipe oven down with a paper towel.

Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with seasoned ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozarella cheeses.

Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly.


Mississippi Mud Cake
1 yellow cake mix; prepared as directed Mud
1/2 cup cocoa powder
Topping 2 cups brown sugar
10 oz. bag semi-sweet chocolate chips 1 cup hot water
3/4 cup chopped pecans 2 tsp. vanilla
powdered sugar 1 tsp. cinnamon

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.

Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.

Dust top of cake with powdered sugar just before service.

Serve warm with whipped cream.


Chicken Enchiladas
Filling Sauce
3 Tbs. olive oil 2 (10.5 oz.) cans condensed cream of chicken soup
1 lg. yellow onion; quartered and thinly sliced 1 1/4 cup sour cream
4 cloves garlic; minced 1 (4 oz.) can diced green chiles
1/2 cup chopped black olives 3 cloves garlic; minced
5 cups cooked chicken breast; shredded 1/2 cup cooked crumbled bacon
1 tsp. chili powder 1 1/2 tsp. chili powder
1 tsp. ground cumin 1 tsp. cumin
salt and pepper to taste salt and pepper to taste

12 (10") flour tortillas Topping
3 cups cheddar (longhorn) cheese; shredded
1 green onion; finely chopped

In a medium sized bowl combine all sauce ingredients and stir to mix well.

Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. To hot oven add olive oil, onion, garlic and olives; cook until onions are soft. Remove onions to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce. Stir to mix.

Wipe the Dutch oven clean then re-oil generously. Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly.

Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 20 minutes.


Baked Chicken And Rice
2 cups long grain rice 3 cloves garlic; minced
1 can cream of mushroom soup 1 Tbs. worcestershire sauce
1 can cream of chicken soup 2 cans water
1 cup sour cream 8-10 pieces of chicken
1 small onion; diced 2 tsp. poultry seasoning
1 stalk celery; diced salt and pepper to taste

To a 12" Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes.

Here is my favorite:

Mountain Man Breakfast
1 lb.bacon 10-12 medium potatoes; sliced
2 medium yellow onions; diced 12 eggs; beaten
1 1/2 cups fresh mushrooms; sliced salt and pepper to taste
1 green bell pepper; diced 3 cups grated Cheddar cheese
3 cloves garlic; minced picante sauce

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with picante sauce.

Answer 2

No fair, I want to do the trek, those things are fun...

http://papadutch.home.comcast.net/dutch-oven-recipe-ezpeachcobbler.htm

2 (30 oz.) cans sliced peaches; drained
1 can Sprite or 7Up
1 yellow cake mix; dry

Into a 12" Dutch oven add peaches and spread out. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom. Rotate oven and lid every 15 minutes.

ps. I'm LDS too... this is a great dessert, very filling.

Answer 3

ok for dessert this may sound crazy, but it is one of my favs from camping. I found this on http://www.mydutchoven.com/recipe.php?id=12 for you.

2 cans cherry pie filling
1 can Coke
1 chocolate cake mix
Directions:

Pour pie filling in the bottom of a 12" Dutch Oven. Cover evenly with cake mix and pour a Coke on top. Do not stir. Bake in 350 degree coals for about 35 minutes or until cake appears to be done.

Sorry, I missed the part about it being an LDS trip :) I belive it will work with sprite, you are looking for fizzy and sweet, both of which sprite are. Maybe give it a go before your trip.

Answer 4

Sheperd Pie
grease oven well.
Line with sliced potatoes, you can use mashed potatos from the box if so inclined.
Then, put a layer of sliced onions.
Then, make a standard meatloaf recipie, one with crackers or bread crumbs. Place the meat on top of the other ingredients.
Then, top with canned corn, canned green beans or canned tomatoes.
There you go. This also known as Hobo Meatloaf if you use a coffee can instead of a dutch oven.

Answer 5

Go to the International Dutch oven society's website and click on the forums links then go to the recipe forums, there are currently over 200 recipes there. www.idos.org You can also join one of many yahoo groups on Dutch oven cooking. Some of them are. Castironitis, BADOGS, dutchovencooking, etc. Ihave 2 Dutch oven cookbooks i have written one of them is Diabetic and will be released in mid June. There are literaly 1,000's of recipes on the internet. Just look for them. ebay also has several different ebooks for about $2.00 full of recipes.

Answer 6

Name: Blueberry Cornbread

1 C. yellow cornmeal
1 C. all-purpose flour
1/4 C. sugar
4 Tsp. baking powder
1 egg
1 C. milk
1/4 C. shortening
1/2 Tsp. salt
1 C. fresh or frozen blueberries
1 Tbs. flour
1 Tbs. sugar
How to prepare:
Start by: Preheat oven to 450
In large bowl... combine: cornmeal,flour,sugar,baking powder and salt. Add an egg, milk and shortening. Mix till smooth. In small. bowl, mix 1 Tbs flour & 1 Tbs sugar..
Coat blueberries ...fold into batter grease 8x8x2 pan.
Bake 20 minutes.

more:
http://library.thinkquest.org/6400/recipes.htm
http://www.texfiles.com/pioneercooking/
http://www.nps.gov/archive/whmi/educate/ortrtg/ortrtg14.htm

Answer 7

spring rolls filling
u need 12 sheets of spring rolls pastry(available at super market)
250 grams mince meat
one onion chopped
250 gram frozen corn and peas
1 table spoon curry powder
one tea spoon salt and 1 tae spoon pepper
direction
cook the meat without any oil or butter and add the chopped onion
put the salt and pepper and curry mix well then add the corn and vegetables mix again and wait untill cool
simply fill the pastry with this delecious receipe and roll then fry in corn oil

Answer 8

Go to the Bulk food barn store, pick up some dried apple slices, and various other dried fruits for snacks.

Answer 9

Native american recipes.com try making the pemmican before you leave for trip, is great for camping and such. They have a meat versiona and a fruit, nut berry one also..is good and stores well w/o refrigeration.

Answer 10

For breakfast... creamed chipped beef over toast. The beef is dried and it's a simple flour gravy. aka "s**t" on a shingle.

Answer 11

Good for you! We use our dutch oven all the time, and love these sites:
http://papadutch.home.comcast.net/dutch-oven-recipes.htm
http://www.campfirecafetv.com/Recipes.html
http://www.macscouter.com/Cooking/DutchOvenRecipes5E.html