Dutch Oven Cookbook |
|
Dutch Oven e-Cookbook100 recipes 48 pagesOnly $2.99 |
Dutch Oven Cookbook |
|
Dutch Oven e-Cookbook100 recipes 48 pagesOnly $2.99 |
 | Cooking with Dutch Ovens is a great cookbook for anyone who likes to cook outdoors. |
| Learn how to cook breakfasts, main courses, soups, breads and desserts. |
| You can even make chocolate chip cookies while camping. |
| 100 different recipes that you will want to try out immediately. |
| How to season a Dutch Oven |
| How many coals to use |
| Where to put the coals |
| A must have book for your camping kitchen |
Here
are some of my favorite recipes from the book:
|
6-8
chicken breast (remove skin and bone) |
6-8
slices low-fat Swiss or Monterrey jack cheese |
|
6-8
slices of turkey ham |
cup
crushed corn flakes |
|
can mushroom soup |
|
Pound
chicken breast until approximately 1/4 inch thick.
Place 1 slice each of cheese and ham; roll up and secure with string or
heavy round toothpicks. Roll in
crushed corn flakes and brown in Dutch Oven (375 F).
Do not over brown. Using a
12 inch Dutch Oven, cover the bottom of oven and add the soup.
Cover and cook in open wood fire for 45 minutes to 1 hour or, cover top
and bottom of oven with approximately 12 well-started charcoal briquettes, about
1 hour.
Brown
chicken breasts in 1/2 inch oil in 12" Dutch Oven, drain excess oil.
Add 1/4 cup water. Set aside.
In
separate oven, combine the remaining ingredients, bring to a boil stirring
constantly.
|
8-10
small chicken breasts, boned |
1
cup maraschino cherry juice |
|
1/2
teaspoon salt |
1
cup brown sugar |
|
1/4
cup lemon juice or vinegar |
1
tablespoon soy sauce |
|
1
cup pineapple juice |
1/4
teaspoon paprika |
|
1/2
teaspoon ginger |
2
tablespoons cornstarch - to thicken |
|
1
package Schilling dry sweet and sour mix |
Juice
from 1 small can of mandarin oranges |
Add
to above mixture.
|
1
cup pineapple chunks |
1/2
cup green peppers, chopped |
|
1/2
cup maraschino cherries |
1
cup carrots, sliced |
|
1
cup celery, diced |
1/2
cup sweet, red onions |
|
1
8-oz can water chestnuts, sliced and drained |
1
small can mandarin oranges |
Pour
over chicken. Steam for 1 hour on very low heat. Stir often.
|
1
cup water |
cup
brown sugar |
|
10
oz. Miniature marshmallows |
1/2
t baking soda |
|
cup
melted butter |
1
chocolate cake mix |
|
1
pkg. Caramels |
|
Line
12 Dutch Oven with foil
Mix
cake according to directions. Mix all ingredients together.
Sprinkle
top with caramels. Cook over slow ( low ) coals for 20-25 minutes.
