A Dutch Oven for Backpacking

Going backpacking or canoeing and are disappointed you can't make some of your favorite meals because the Dutch Oven is just too heavy and cumbersome to take with you?   Despair no longer!

John G. Ragsdale in Dutch Oven Cooking  describes an oven he made out of aluminum pie pans.

These three are just to show the configuration.
You would want more sturdy pans & painted. 

He took 3 heavy gage aluminum pie pans, painted the outsides black plus one inside, and then assembled two pie pans together  with heat resistant screws so that the concave parts are facing out.

When he uses them, the  bottom pan is placed a bit above the fire on rocks or steel tent pegs and the assembled pie pans become the cover and coal holder.  Make sure the black inside surface is the coal holder, not the side next to the food.

When it is time to pack up, the screws can be undone, the pans nested and the screws reattached so that they don't get lost.

Now, that is one resourceful camper!

Chicken Fricassee with Dumplings for 8

5-6 pounds of fryer chicken cut up
4 teaspoon of salt
2 teaspoon paprika
1/4 teaspoon pepper
2 Tablespoon  shortening
2 cans cream of chicken soup
3 cup milk
4 Tablespoon butter
2 cups Bisquick
1/2 teaspoon poultry seasoning
1 teaspoon parsley flakes
Water

Mix salt, paprika and pepper in plastic bag. (Could use Shake and Bake or other premixed seasonings) Shake 2-3 pieces of chicken at a time in bag to coat.  Melt shortening and butter in large skillet or Dutch oven.  brown chicken on all sides.  Remove chicken and stir in soup and milk and replace chicken.  Cover and simmer about 1 hour or until thickest pieces are tender.  Twenty minutes before the end of cooking, prepare dumpling dough.  Drop dough by spoonfuls onto hot chicken.  Cook uncovered 10 minutes, cover and cook 10 minutes longer.  Yield 8 servings

Dumpling:  Add poultry seasoning, parsley and Bisquick with enough water to make a soft dough.


Recipe courtesy of Cathy Laskowski from Feeding the Flock, pg 57

Chocolate pudding pie for 8

This sounds really interesting and does not require fresh milk.

Graham cracker crust
Chocolate chips     1 cup
Sweetened condensed milk    14 oz can

Put the chocolate chips in the bottom of the crust.  Pour the milk over it. Bake for 25 min or until pudding is browning on edge.  Cool and cut into 8 servings.

If you decide to make the crust:
2 cups cracker crumbs
3 Tablespoons  sugar
3/4 cup butter
Melt butter in pan.  Add crumb and sugar mixture to pan and mix to coat crumbs.  Press the buttery crumbs onto the sides and bottom of the pan.


Inspired by:
Dutch Oven Cooking 4th edition, John G. Ragsdale pg 72

Vegetarian cheese casserole

I was reading the book Dutch Oven Cooking 4th edition by John G. Ragsdale and I came to the realization that the recipes were not adapted to Dutch oven cooking.  These were recipies that could be made on the stove or in the oven at home.  The only difference might be the use of easy to store ingredients or putting the dough into a pan that fits into the circular oven instead of a cookie sheet.

With that thought, many cooking experiences open up to us.

Enjoy this vegetarian casserole.

2 med eggplants peeled and cubed
1 egg
1 cup cottage cheese
1 10.75 oz can mushroom or tomato soup
1 Tablespoon Italian seasoning
4 oz Mozzarella cheese
1 cup bread or cracker crumbs

1. Boil eggplant until tender (approx 5 min). Drain.
2. Beat egg and stir in with cottage cheese, soup, and seasoning. Stir in the eggplant and put into oiled pan or Dutch oven.
3. Place sliced cheese over mixture and sprinkle with crumbs.
4. Bake for 30 min.

You could use zucchini but don't boil.  This will be more watery than when using eggplant.

Pot Roast and Gravy for 8 people

Pot Roast                                                           Time: 2 1/2 - 3 1/2 hours

Ingredients:

• Chuck roast 2 1/2 - 4 1/2  lbs ( a large bone or lots of fat requires the high side of the range)
• Flour 1/2 cup
• Salt 1/2 teaspoon
• Pepper 1/8 teaspoon
• Shortening 3 Tablespoons
• Carrots 8 medium
• Onions 8 small
• Potatoes 8 medium
• Water 2+ cups

1. Place shortening in Dutch Oven and place over coals to heat

2. Mix flour, salt, and pepper together in a bag or bowl.  Place meat in flour mixture.

3. Press flour mixture into meat.  Use your hands.

4.  When Dutch oven is hot, put meat in and brown thouroughly to seal juices in.  This should be a hard dark brown.

4. When the meat is browned, place a rack in the oven, place the meat on the rack and then WITH UTMOST CAUTION, pour 2 cups of water into the oven.  (THE WATER WILL CAUSE THE GREASE TO SPLATTER POSSIBLY CAUSING BURNS.  Add water fast along side of pan and use the lid as a shield to protect your face)

5. Put the lid on and put oven over fire to heat liquid.  As soon as the liquid starts to simmer, remove a few coals from under  the oven and maintain the simmer.  (Simmer means the water is just about to boil, but is not doing it much)

6. Check the roast in 30 minutes.  If the water is almost gone, or it is boiling hard (lots of very big bubbles popping all the time) the coals are too hot.  Reduce the heat and add more water to pot.  If their is no water movement, the temperature is too cool.

7. Check every 20 or 30 minutes to make sure the water is simmering.

8. One hour before you anticipate eating, prepare the vegetables and put them in the oven.  Add water if the it is almost gone.  Maintain simmer.

9. Keep checking every 20-30 minutes.  The meat and vegetables will be done when the vegetables are fork tender.  (Fork will easily go into the vegetables)

GRAVY

• Drippings in the pan from the meat
• Water
• Flour
• Salt
• Pepper

1. Remove meat to platter for resting and then carving

2. Put enough water into pan to bring the drippings to approximately 2 cups.  Bring to boil.

3. Put 4 Tablespoons cool/cold water into small bowl.

4. Slowly add 4 Tablespoons of flour to cool water, stirring as you do to form a smooth paste.

5. Once the drippings are boiling, remove from fire and slowly stir in the flour paste.  Put back on fire and cook slowly for another 10 minutes, stirring occasionally.

6. Add salt and pepper to taste.

(steps 3 and 4 are very important for making gravy without lumps)

Taken from Camp Cookery for Small Groups, BSA 1986 printing, pg 26-27

Tortilla Lasagna

This recipe was found on line and is scant on details, but experiment!

This recipe can be used with whatever you usually like to add to lasagna.
Meat - 1 lb
Sauce - 1 jar or make your own
Mozzarella grated - 1 pk
Chopped tomatoes, zucchini, eggplant  (optional)
Flour tortillas

Cook the meat.  Layer tortillas, sauce, cheese, and other ingredients in a Dutch oven and set over coals for approximately 45 minutes or until heated through.




Source:
http://www.cooks.com/recipe/qy0bc2pj/dutch-oven-tortilla-lasagna.html

Cinnamon Rolls for 8 people

Time to complete 25-30 minutes
Temperature required 425 degrees


Ingredients

• Shortening
• Biscuit mix   2 cups
• Milk   2/3 cup
• Brown sugar    3 Tablespoons    (white can be used if needed)
• Cinnamon        1 Tablespoon
• Butter              2  Tablespoons
• Flour
• Nuts or Raisins  1/2 cup each   (optional)
• Wax paper

Instructions

1. Preheat Dutch oven with a rack

2. Grease cake pan or pie pan that will fit in Dutch oven.

3. Mix together milk and biscuit mix.

4. Prepare an area to roll the dough.  If needed, cut wax paper approximately 12x18 inches and sprinkle lightly with flour.

5. Roll dough into 8 x 14 inch rectangle.

6. Sprinkle cinnamon, sugar, nuts, raisins, and small bits of butter all over the dough.

7. Roll the dough lengthwise into a long log (think jelly roll)

8. Cut the roll into 1/2  to 3/4 inch slices  ( a serrated knife makes this easier)

9. Place slices into greased pan with cut side on the bottom.

10.Put pan quickly into oven so as to not loose heat.

11.  Check in 5 minutes.  If a slight crust has not started to form, add some coals.  If the rolls have started to brown, reduce the heat by removing some of the coals.  Recheck in 5 more minutes.

With proper heat, the rolls should be ready in 15-20 minutes.

Taken from Camp Cookery for Small Groups, BSA 1986 printing, pg 63-64