Outdoor Dutch Oven Tips and Recipes

The LDSCN Weekly Recipe Archive
Outdoor Dutch Oven Tips and Recipes

The information on this page comes from Blaine S. Nay.
This site is wonderful and the info is freely given. Thanks, Blaine!
DUTCH OVEN CARE (CAST IRON)
As compared to cast aluminum, cast iron oven heats more slowly, but cooks more evenly; holds its heat longer, but needs a bit more heat. A typical 12-inch iron oven weighs about 12 pounds.
Cast iron must be seasoned to prevent food from sticking and to prevent rust. First, wash a new dutch oven with very hot soapy water to remove the factory protective coating. Remove any rust with steel wool or a 3M nylon scouring pad.
Season the clean oven by getting it as hot as you can stand to touch, then wipe all the surfaces with a thin coat of melted shortening or thin vegetable oil using a paper towel. Coat both the inside and the outside. Make sure you treat the lid too. It should be glossy - not dripping.
Then heat the oven until the shortening becomes a hard, varnish-like finish (do not burn it). You can do this over coals or in your home oven at 350 degrees. Expect some smoke. Allow the dutch oven to cool normally (never splash or immerse a dutch oven with water to cool it off!).
Once your oven is seasoned, it may never need to be seasoned again if given proper care. Repeat the seasoning process whenever the seasoning is damaged or if food begins to stick.
A good way to break in a new cast iron dutch oven is to fill it with oil and have a fish fry.
After each use, clean your dutch oven. If it will be used again within a few hours, many dutch oven enthusiasts find it only necessary to wipe the inside with a paper towel. Any residue from that cobbler only adds to the stew.
If you aren't going to use the oven right away, give it a proper cleaning. Wash the dutch oven with clear, hot water. This will usually clean a well-seasoned dutch oven. Rinse thoroughly, then place the oven over coals long enough to dry it thoroughly.
If the oven has badly cooked-on food, scrape out excess food with a non-scratching utensil, then fill it with an inch or two of water. Cover, then heat until the water boils. The food should now scrape out easily with a plastic or wooden utensil. If you have stubborn cooked-on food, try washing the dutch oven with hot water and a mild soap. Do not use strong detergents unless you are prepared to reseason the oven. If it's really bad, place the open oven upside-down over hot coals and burn the food out. Follow with steel wool and reseasoning.
Before storing, wipe the cast iron oven with a thin coat of shortening or vegetable oil. Until the oven has cooled, don't put the lid on tight to avoid condensation. Store upside down with the lid off.
The best iron ovens I've seen are made in the U.S. Ovens made in Taiwan, etc. seem to be thinner and more porous.
COOKING UTENSILS
A few tools including a pair of pliers, a small shovel, and heavy leather gloves are essential when cooking in camp, especially with a dutch oven. Here is a list of cooking utensils that come in handy in the camp kitchen:

Biodegradable dish soap

Bottle opener

Butcher knife

Camp shovel

Can opener

Cooking oil or shortening

Cutting board

Dutch oven(s)

Dutch oven lid lifter

Dutch oven lid stands

Fire chimney charcoal lighter

Firepan (a metal oil-drain pan works well)

Foil pie/cake pans

Grater

Heavy aluminum foil

Heavy leather gloves

Hot Pot Pliers

Ladle

Matches

Measuring cups and spoons

Mixing bowl(s)

Paper towels

Salt, black pepper, spices

Scrubbing Pads (ScotchBrite)

Serving fork

Serving spoon

Small (6") cake rack

Spatula

Steel dutch oven table

Tongs (to handle hot charcoal)

Vegetable peeler

Whisk

Whisk broom or paint brush (natural fiber!)

SOURCES FOR DUTCH OVENS AND ACCESSORIES

Action Africa Cast Iron Pots, 3334 East Pennsylvania, Tucson, AZ 85714, (888) 762-8208

A Happy Camper, 1485 Poleline Road East #101, Twin Falls, ID 83301, (208) 736-8048

American River Supplies, P. O. Box 2525, Idaho Falls, ID 83401

Andy & Bax, 324 SE Grand Avenue, Portland, OR 97214, (503) 234-7538

Atlanta Stove Works, P. O. Box 5254, Atlanta, GA 30307

Blackadar Boating, PO Box 1170, Salmon, ID 83467, (208) 756-3958

Black Pot Supply, P. O. Box 662, Clovis, CA 93613

Boy Scouts of America, 1325 Walnut Hill Lane, Irving, TX 75062

Bruce Hand, 6625 East Wilshire Drive, Scottsdale, AZ 85257

CampChef (Ultimate Dutch Oven), PO Box 4057, Logan UT 84323-4057, (800) 650-CHEF

Cascade Outfitters, P. O. Box 209, Springfield, OR 97477, (800) 223-7238

Chuck Wagon Outfitters, 250 Avila Beach Drive, San Luis Obispo, CA 93405

Chuck Wagon Supply, 5684 South 2775 West, Roy, UT 84067

Don Gleason's Campers' Supply, P. O. Box 87, Northamton, MA 01061

Eastern Mountain Sports, (603) 356-9571

Expedition, Inc., 625 North Beaver Street, Flagstaff, AZ 86001, (520) 779-3769

General Houseware Corp., P. O. Box 4066, Terre Haute, IN 47804

Indiana Camp Supply, Inc., P. O. Box 211, Hobart, IN 46342

Kamper's Kettle, 2165 Bruneau, Boise, ID 83709, (208) 377-0344

Kirkhams Outdoor Products, 3125 South State Street, Salt Lake City, UT 84115

Larsen Dutch Oven Supply, 46 West 100 North, Logan, UT 84321, (800) 753-9723, (801) 752-9722
Lodge Manufacturing Co., P. O. Box 380, South Pittsburg, TN 37380, (423) 873-7181

Midwest Mountaineering, 309 Cedar Avenue South, Minneapolis, MN 55464, (612) 339-3433

Northwest River Supplies, PO Box 9186, Moscow, ID 83843, (800) 635-5205

Outfitter's Pack Station, (800) 657-2644

Pacific River Supplies, 3675 San Pablo Dam Road, El Sobrabte, CA 94803, (510) 223-3675

REI, PO Box 1938, Sumner, WA 98390-0800, (800) 426-4840

Ririe Enterprises, 105 Mallard Street, Las Vegas, NV 89107, (702) 878-3002

Riverfront Enterprises, 5684 South 2775 West, Roy, UT 84067, (801) 779-3483

Scott Manufacturing Co., 2525 Monroe Avenue, Cleveland OH 44113, (216) 592-6155, (216) 579-1266

Twin-K Enterprises, P. O. Box 4023, Logan, UT 84323-4023, (801) 752-1477, (801) 752-4254

Ultimate Dutch Oven, 145 East Main Street, Salina, UT 84654, (801) 529-7633

WagnerWare Corp., 440 Fair Road, Sydney, OH 45365, (888) 457-2665

Woody's Outdoor Cookware Co.,134 South Virginia Street, Hobart, IN 46342

Wyoming River Raiders, PO Box 50490, Casper, WY 82605-0490, (800) 247-6068

BUILDING A FIRE FOR YOUR DUTCH OVEN
Select a place for your dutch oven carefully. Look for a site with solid ground, protected from the wind. Always take care to protect the soil and surrounding vegetation from heat damage or the spread of fire. If you're cooking on the ground, use an established fire site -- don't spoil nature by building a new one! A steel firepan filled with river gravel will help protect the soil while separating your coals from the damp ground (an old garbage can lid or metal oil-change pan works fine). At the very least, place a layer of heavy aluminum foil under your coals. For a bit over $100, some of the suppliers listed above sell folding steel tables for the truly dedicated dutch oven cook.
Charcoal briquettes are the ideal heat source for the dutch oven. They provide easy, clean, predictable heat. The resulting ash is minimal. A ten-pound bag will provide cooking heat for 5-6 dutch ovens. Otherwise, select dry hardwoods to prepare a good supply of longer-lasting coals. Softwoods burn too quickly, pop, and produce more soot, but they suffice.
Always use an established fire ring, firepan, or steel dutch oven table to protect the earth.
A careful process goes into the production of charcoal. Hardwood, usually oak or hickory is placed in a kiln to be charred. Charring is a controlled burn in a low-oxygen environment that removes relatively volatile components and moisture from the wood. This takes five to six days. The wood is then cooled and pulverized into a granular form. These grains are mixed with binding agents and water. This mixture is fed into a roll press to form the actual briquettes. The briquettes are fed through a hot dryer for one to two hours to bring the moisture content down. The briquettes are then cooled and packed.
Whatever your fire material, do not begin cooking until you have a good supply of coals. Coals (never flames) placed on top of, and below your oven provides the steady heat needed for best results. Coal distribution is critical. On top of the oven, arrange them mostly around the edge. Underneath, position them close to, but not touching the oven bottom, and about an inch in from the edge.
When cooking stews, the number of coals underneath equals the number on top. When baking, about two-thirds of the coals should be on top and one third underneath. Coals may need to be replenished when cooking with wood coals (especially softwood) or when the dish requires a long time to cook. Occasionally blowing the ashes off the coals will increase the heat. Peeking at the food can add five or ten minutes to the cooking time, so don't look unless you have to. And make it quick.
The 'fire chimney' type charcoal lighter/camp stove is the fastest, safest way to get charcoal started. This is essentially an oversized gallon can open at the top and bottom. It has a grill in it to hold charcoal in the top 2/3. A couple sheets of newspaper are wadded and stuffed into the bottom and lit. You have a good supply of charcoal in just a few minutes without the odor and danger of chemical lighters. The lighter can double as a fine charcoal camp stove. It is available from some of the suppliers listed above. Or, make your own with a gallon can and some coat hangers.
TEMPERATURE CONTROL
Different foods and dishes require different cooking temperatures. The following guide is for an aluminum dutch oven. Increase the number of briquettes by about one-fourth for a cast-iron oven. Actual temperatures will vary due to charcoal quality and weather.

Desired
Temperature Range Ten-Inch Oven Twelve-Inch Oven
250-300 - Low 8 on top/6 under 10 on top/8 under
300-350 - Medium 10 on top/7 under 12 on top/9 under
350-400 - Hot 12 on top/8 under 14 on top/10 under
400-450 - Very Hot 14 on top/9 under 16 on top/12 under

When coals are 'hot', they are barely covered with white ash and you can hold your hand near them for only 2 or 3 seconds. You can hold your hand near 'medium' coals for about 5 seconds. Low coals are covered with ash. You should be able to hold your hand near them for about 7 seconds.
Some dutch oven cooks use the "three up, three down rule." For 325 degrees in a 12-inch diameter iron oven you need 12 briquettes + 3 = 15 briquettes for the top and 12 briquettes - 3 = 9 briquettes for the bottom. To get 350° F, add one more coal on both the top and bottom. Each two additional coals will give you about 20° F more heat.
The objective is to get the oven hot enough to cook the food before it dries out, yet not so hot you can't control the cooking process. In most cases, if the food is sputtering and popping a lot, the heat is too high. Using the tongs, remove about one fourth of the briquettes at a time from the top and underneath until the cooking slows to a steady simmer.
MAKING A CARDBOARD OVEN
An inexpensive (and disposable) yet effective oven can be made for almost nothing. Select a heavy cardboard box with the lid still attached so as to open like a refrigerator (a liquor carton works well).
Line the box and door with aluminum foil. Fasten the foil in place with duct tape. Make shelf supports by punching coat hangar wire through the sides. Two or three shelves work usually work fine. The lowest shelf should be about an inch from the oven floor.
Place items to be baked on the upper shelves. Place hot coals in an 8-inch foil cake pan on the lowest shelf. Each charcoal briquette yields about 50 degrees in this oven, so plan 7 to 8 briquettes for a 350-degree oven. The cardboard oven works well for baking biscuits, cookies, cakes, etc. It may take excessive time and charcoal changes for items such as a roast. For that, get out the dutch oven.
OUTDOOR COOKING TIPS

Do as much food preparation at home as possible. For example, dice your onions at home and store them in plastic bags. It's easier and cleaner to do the job at home where you have plenty of water and a nice countertop.

A dutch oven designed for camp cooking has three short legs and a flat, rimmed lid. If all you have is a "legless" dutch, set on 3 railroad spikes or three 6-inch pieces of rebar driven into the soil to hold oven about 2 inches above the surface giving room for coals. A temporary rim to hold coals on the lid can be fashioned from aluminum foil.

To keep your vegetables fresh on a longer trip, wrap them in foil and several layers of brown paper.

Avoid taking glass containers into the wilderness. The container is heavy and does not compress (safely) like cans. Broken glass is dangerous. If you do take glass, please carry it out!

Experienced cooks cook on coals (either wood coals or charcoal). Coals provide a more steady, predictable heat without the smoke (which blackens your pots).

If possible build your fire with hardwoods. Hardwoods generally produce hotter, longer-lasting, less-sooty coals.

To reduce blackening of pots, follow the two tips above and rub soap on the outside of your pots. Liquid soap is easier, but any soap will greatly aid cleanup.

When cooking on gas or propane stoves, note that you have a variety of temperature settings. You rarely need to run that burner at full roar. You'll overheat pots, burn food, and waste fuel.

If your food always seems to be burned on the outside and raw in the middle, try lowering the cooking temperature. This will ensure more even cooking.

Instead of "stick" butter or margarine, try "squeeze" margarine. This margarine comes in a squeeze bottle and is much easier and cleaner to use in the woods. It also is easier to use in cooler temperatures. If it gets too hard, simply place the bottle in a pot of warm water for a few minutes. It's the only "butter" to use when winter camping.

Add a bit of butter or vegetable oil when cooking spaghetti, oatmeal, and pancakes. You'll have fewer problems with sticking and the pot will be easier to clean.

When cooking pancakes, lightly grease the griddle or pan before cooking the first batch. Rub a raw peeled potato on the griddle between batches. You'll have less trouble with sticking.

Before cooking pancakes, test the griddle for the correct temperature: drop a few drops of water onto the griddle. If the water simply lies there and bubbles, it's too cold. If the drops sizzle and dance, it's ready to cook. If the water splatters and disappears, the griddle is too hot.

Like eggs? Prepare them at home. Remove them from the shell and store them in an empty vegetable oil bottle. They can be poured out one at a time.

An excellent egg choice for winter camping is in the supermarket freezer case: "Egg Beaters". They are already frozen. To use, simply thaw in a pan of warm water, then cook like any other egg.

Eggs dipped in boiling water for ten seconds will stay fresh longer in the ice chest.

To test an egg for freshness, place it in cool water. If it sinks, eat it. If it floats, it's bad.

Eggs will stay fresh longer if stored with the large end up.

Mix drinks in a screw-top plastic bottle.

Last night's leftovers make a quick easy breakfast. Put the food in zip-loc bags. At breakfast time, place the filled bags in hot water to reheat. Then serve!

To keep your bread from getting smashed in the backpack, pack it in a shoe box. Better yet, bake biscuits or bread from dry mix or refrigerator rolls.

To eliminate clean-up hassles, mix foods such as pancakes and biscuits in zip-loc plastic bags.

Need a rolling pin? Use a can!

Forget making bread and biscuits from dry mix in the winter. It'll only freeze before you get the dough mixed. Instead, use refrigerator rolls from your supermarket dairy case.

When you need meat stock for making soup, stew, or gravy, try substituting bullion cubes. They're lightweight and also make a nice coffee substitute when winter camping.

Don't salt meats prior to, or while, cooking. Salt makes the meat dry and less flavorful.

If your stew or gravy is too salty, add slices of raw potato. The potato will absorb much of the salt in a few minutes.

When cooking bacon, cut the slices into two-inch lengths, then stir-fry. It's much easier, faster, and more even.

Many canned foods can be warmed directly in their own cans. Either warm them in a pot of hot water or punch a vent hole in the lid and place directly on the coals.

Line your cooking equipment with foil for easier cleanup. When the meal is over, burn the foil to eliminate food residue. This will avoid attracting wild animals. Crush and pack-out the foil when cool.

When baking biscuits, cakes, etc. in a dutch oven, put the dough or batter in a disposable foil cake pan for easy cleanup. Place the pan on three small pebbles. This creates an airspace which avoids burning and uneven cooking.

Toast bread by wrapping individual slices in a foil envelope to be placed on the coals for a few seconds. For an interesting variation, try "Tarzan Toast". Put the bread directly on the coals without foil. Blow the ashes off and butter. It works!

Foil dinners tend to burn or scorch where they are in direct contact with the coals. Try double-wrapping and frequent turning. You might also try adding a bit of water between the foil layers.

Some campers wrap foil dinners in cabbage leaves before wrapping in foil to avoid scorching.

Thin foil dinners are more likely to burn. Larger packages tend to be more successful. Try using a thickness of about 1.5 inches. Cook on coals - not fame, turning 3 or 4 times at 3-5 minute intervals.

End fights over foil dinners by marking meals with fingernail polish. It won't burn off.

Pack a small natural-fiber whisk broom or 4-inch paintbrush. Use it to brush coals off your dutch oven and other pots. It's also handy for sweeping debris out of the tent.

Keep a paper towel or a damp dishrag handy for wiping off sticky surfaces or hands.

Before leaving home, remove superfluous packaging and / or transfer dry food to a lighter weight, less bulky container (such as self-sealing plastic bags -- and these can be reused).

Never use glass containers. Broken glass is not only a safety hazard, but can splice open neighboring food packages during travel. Either buy your food and drink in non-breakable containers or transfer them to plastic receptacles.

Smaller parcels may pack better than a single large item. Consider dividing your food supply into smaller containers for a more even distribution.

Measure out food quantities before leaving home. Place the amount to be used for a single meal into an individual receptacle. Not only does this help you plan your meals, but can save you time at camp.

Recipes
TEKLANIKA SPLIT PEA SOUP

2 cup dry split peas

1 small onion, chopped

1/2 lb bacon, chopped

1 tsp salt

Soak peas in 2-1/2 cup water overnight. Add remaining ingredients and cook in low dutch oven for 3 hours, stirring occasionally. Add small amounts of water when needed. Serve with hot biscuits. Serves 6-8. Teklanika is the name of an Alaskan river. The word is Athabaskan and means "much gravel, little water".
BEAN SOUP

2-1/2 cup dry navy beans

10 cup cold water

1 meaty ham bone

2 Tbsp parsley flakes

1 med onion, diced

1/2 tsp salt

1/2 cup diced celery

8 whole peppercorns

Wash dry beans. Place beans and water in large bowl and soak overnight. Don't drain off water. The next day combine beans and water, ham bone, salt, and peppercorns in a 12-inch dutch oven. Cover and slowly bring to a boil. About 12 coals on top and 12 under the oven works well. Simmer for two hours, stirring occasionally. Then add onions, celery, and parsley. Continue to simmer another hour or until the beans are soft. Clean meat off the ham bone and discard the bone. Serves 6-8.

BREADS
BACKPACKER'S BISCUIT MIX

6 cup flour

1 Tbsp salt

3 Tbsp baking powder

1 cup shortening

3 Tbsp sugar

Mix dry ingredients thoroughly. Mix in shortening with fingers until mixture is the consistency of fine gravel. Makes about 7 cups and will store at room temperature in a tightly sealed container for up to 3 months. To use, add 1 cup of milk and 2 Tbsp of butter or margarine to 2 cups of mix. Stir until blended. Knead until smooth and elastic. Shape into biscuits and bake in hot dutch oven or cardboard oven until golden brown and doubled in size (about 15 minutes). Makes a dozen.
CLOUD BISCUITS

2 cup flour

1 Tbsp sugar

1/2 cup shortening

4 Tbsp baking powder

2/3 cup milk

1 beaten egg

Sift dry ingredients and cut in shortening. Combine beaten egg and milk with a fork. Add to the first mixture. Form into biscuits and bake in a hot dutch oven until golden brown (about 10 minutes). Biscuits will sound hollow when tapped.
RANGER BISCUITS

2 cup flour

1 tsp salt

3 tsp baking powder

1/3 cup corn oil

1 tsp baking soda

2/3 cup buttermilk

2 Tbsp sugar

Preheat oven. Add baking soda to buttermilk and set aside. Combine flour, baking powder, sugar and salt. Measure oil, then milk/baking soda mixture in one cup (do not mix). Pour all-at-once onto dry ingredients. With fork, mix dough until it rounds up into a ball. Knead with floured hands until dough is elastic in texture. Form into 1" thick biscuits. Place close together in greased pan. Wipe the top of each biscuit with butter or margarine. Allow to set for 5 minutes in a warm place. Then bake in a hot oven until golden brown (about 10 minutes). Makes 10 to 12.
YUKON BISCUITS

2 cup all-purpose flour

1 tsp salt

1 cup whole wheat flour

1/2 cup shortening

5 tsp baking powder

1 cup milk or buttermilk

Mix dry ingredients. Mix in shortening until dough resembles coarse crumbs. Add milk and stir until dough is of even consistency. Form into 1/2-inch thick biscuits. Bake in medium oven until golden brown (about 10-15 minutes). Biscuits will sound hollow when tapped. Makes 12-15.
DEADHORSE PANCAKES

3 cup pancake or biscuit mix

3 eggs

3 cup milk

3 Tbsp vegetable oil

Put all ingredients into a large container with a tight lid. Shake until well mixed. Heat griddle, pan or inverted dutch oven lid until a few drops of water "dance" when sprinkled on it. Rub cooking surface with a small amount of oil on a thickly folded paper towel. For easiest results, make 3-4 inch pancakes. Bigger pancakes are impressive, but harder to turn. Cook on one side until it is full of bubble holes. Turn and cook until the second side is golden brown (2-3 minutes). If bubbles do not form properly, the batter is likely too dry. Serve with butter or margarine and syrup or jam. Serves 6-8.
ONE-EYED MIKE'S CORN BREAD

1 cup corn meal

3 tsp baking powder

2 cup flour

1 egg

1/2 cup sugar

1/2 cup shortening

milk

Combine dry ingredients. Add shortening and egg. Mix well. Add enough milk for a medium batter. Pour batter into foil cake pan. Bake in a hot dutch oven or cardboard oven until done (about 15-20 minutes). A toothpick will come out clean when inserted in the center. Serves 6-8.

MAIN DISHES
SLUICE BOX SCRAMBLED EGGS

12 eggs

3/4 cup milk

1 tsp salt

1/3 cup melted butter, cool

1/2 tsp black pepper

Beat eggs until thick and well blended. Add salt, black pepper and milk. Beat again for 2-3 minutes. Slowly add butter, a little at a time, and beat until combined. Cook in covered skillet over low heat until eggs begin to thicken around edges. Turn congealed portions toward middle of pan and cover again. Cook until all of the eggs are in large congealed pieces. Serves 6-8.
MOUNTAIN MAN BREAKFAST

12 eggs, well beaten

1 medium onion, chopped

1/2 lb bacon

1 bell pepper, diced

1 lb cheese, grated

1 32-oz bag frozen hash brown potatoes

Cut bacon into 1-inch pieces while preheating 12-inch dutch oven. Brown the bacon and onions in dutch oven, then drain off fat. Stir in potatoes and peppers. Fry until potatoes are golden brown. Break eggs into bowl and beat well. Pour eggs over potatoes (do not stir). Cover with hot lid and cook until eggs are almost solid. Sprinkle with grated cheese. Continue cooking until cheese melts and eggs are set. Serve with hot, medium or mild salsa according to taste. Serves 8.
SORE TUMMY BREAKFAST

12 oz bacon or link sausage

1 cup sliced mushrooms

1 lg onion, sliced

2 bell peppers, chopped

4 med potatoes, diced

2 cup grated cheddar cheese

12 eggs, beaten

1/2 cup water

1 tsp salt

1/2 tsp black pepper

Cut meat into bite-size pieces. Brown meat in open dutch oven. Add onion slices, cover and cook until tender, about 10 minutes. Add potatoes and continue to cook until almost tender. Add peppers and cook until potatoes are cooked, about 10 additional minutes. In a separate container combine eggs, water, and seasoning and beat well. Pour the egg mixture over the cooked ingredients already in the oven. Stir gently, then continue to cook an additional 5 minutes. Stir again, sprinkle cheese over top, then cook another 5 minutes or until eggs are set. Serves 6-8.
GOLD DREDGE FRENCH TOAST

15 slices sourdough bread

1 tsp salt

6 eggs

6 Tbsp sugar

2/3 cup milk

Beat eggs, add salt and sugar slowly. Beat until thick. Stir in milk. Preheat oiled pan or inverted dutch oven lid until a few water drops "dance" on the surface. Dip bread in mixture and cook. Serve with butter and syrup or jam. Serves 6-8
KLONDIKE BEAN SOUP

1 lb dry northern beans

1 14 oz can clear chicken broth

2 qts water

1/2 tsp black pepper

1 pkg onion soup mix

1 tsp salt

1 lb ham or Spam, chopped

Put beans, water, soup mix and ham into 12-inch dutch oven. Do not presoak beans. Cover and cook over medium heat for 2-3 hours. Add remaining ingredients and simmer over low heat until beans are tender, but not mushy (6-8 hours). Serves 6-8.
EASY DUTCH OVEN PIZZA

1 ea 8 oz squeeze bottle pizza sauce

pizza toppings as desired

1 pkg refrigerated pizza dough

2 cups shredded pizza cheese

Spread pizza crust in bottom of well seasoned dutch oven. Squeeze pizza sauce over the top or dough and spread. Cover with cheese and toppings as desired. Cover and cook with 8 coals below and 16 coals on top for about 10-15 minutes.
SPL MINI PIZZAS

1 8 oz can pizza sauce

1 green bell pepper, chopped

1 small can mushroom slices

1 8 oz pkg mexican or jalapeno flavored cheese spread

2 7.5 oz cans refrigerated buttermilk biscuits

Lightly grease dutch oven, cookie sheet or foil pie plate. Separate biscuits. Using fingers, press each biscuit to form a four-inch circle. Pinch edges to form a rim. Cover each biscuit with pizza sauce, toppings and cheese. Bake in dutch oven over medium heat until bread is golden brown (about 5-10 minutes). Serves 6-8.
CHILKAT CHEESE POTATOES IN FOIL

6-8 medium baking potatoes

1 stick butter or margarine

1 large onion, sliced

Salt

6-8 slices bacon, cooked

black pepper

1/2 lb sharp cheese, cubed

Slice potatoes onto 24-inch piece of heavy aluminum foil. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add cheese and onion. Dot with pats of butter. Wrap loosely and place in 12-inch dutch oven. Cook over medium heat until done (about 1 hour). Serves 6-8.
DUTCH OVEN POTATOES

6-8 medium baking potatoes

1/2 cup mushrooms, sliced

2 lg onions, sliced

1/2 tsp black pepper

1/4 cup chopped bell pepper

1/2 tsp salt

1 lb bacon

Cut bacon into 1-inch pieces and brown in uncovered dutch oven. Add onion slices and pepper, cover and cook until onions are limp and transparent, about 10 minutes. Cut potatoes into bite-size chunks and add to oven. Cook an additional 30 minutes. Add mushrooms and continue to cook until potatoes are tender, about 15 more minutes.
MUCKROOM AND CHEESE POTATOES

6-8 sliced potatoes

1 large onion, sliced

1 can cream of mushroom soup

1/4 stick butter or margarine

1 can cheddar cheese soup

1 cup water with dissolved beef bouillon

Place a layer of sliced potatoes in bottom of 12-inch dutch oven. Add a layer of mushroom soup and a couple pats of butter or margarine. Add another layer of potato slices followed by a layer of cheddar cheese soup with a couple pats of butter or margarine. Repeat as needed, but leave at least an inch or two of space at the top. Add the beef bouillon solution. Cook with medium heat until potatoes are tender. Serves 6-8
GRAVEL BAR BAKED POTATOES

6-8 medium potatoes

Butter

Scrub potatoes and trim off scars, etc. Rub with a light coat of butter. Place potatoes on flat pebbles in bottom of dutch oven. Add 1 cup water and bake until a fork will easily pierce a potato (about 1 hour). Serve with butter and sour cream. Serves 6-8.
CARDBOARD CAKE

1 cake mix with required ingredients

1 cardboard oven

See directions for "Cardboard Oven" to construct a cardboard oven. Use cardboard oven like your oven at home to bake the cake according to label.
FIRST CLASS NO-COOK FUDGE

1 12 oz pkg chocolate chips

3 cup sifted powdered sugar

1/2 cup chunky peanut butter

1/2 cup milk

Melt chocolate in double boiler. Remove from heat. Mix in peanut butter until well blended. Add sugar and milk. Stir until smooth. Spread in buttered 8-inch foil pan and chill. Cut into one-inch squares. Serves 6-8.
DEACON DONUTS

2 cup biscuit mix

1 tsp vanilla

1/4 cup sugar

1 egg

1/3 cup milk

Preheat enough oil in dutch oven so that it is 3 inches deep. The oil must be HOT!. Combine ingredients. Turn dough onto floured surface. Knead lightly with floured fingers. Roll to about 1/2 inch thick and cut with floured donut cutter. Fry a few at a time in hot oil until golden brown on both sides (about one minute per side). Drain on paper towels, then dust in powdered or granulated sugar. Makes about a dozen.
DUBIOUS DAN'S DANDY DONUTS

1 tube refrigerated biscuits

oil

sugar

Cut out center of each biscuit and fry the donut-shaped biscuits, plus the holes in HOT oil until golden brown. Drain on paper towels, then dust with sugar while still hot. Makes 10.

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All recipes compiled by Desi Ellis.

Revised: 6 Mar 01

Desired Temperature Range	Ten-Inch Oven	Twelve-Inch Oven
250-300 - Low	8 on top/6 under	10 on top/8 under
300-350 - Medium	10 on top/7 under	12 on top/9 under
350-400 - Hot	12 on top/8 under	14 on top/10 under
400-450 - Very Hot	14 on top/9 under	16 on top/12 under