MBU 2015 Dutch Oven Recipes

Cherry Soda Cobbler

Thanks to Chris C.
  • 2 large cans cherry pie filling
  • 1 can lemon lime soda
  • 1 yellow cake mix
  • whipped cream

Oil the bottom of Dutch oven and heat over medium heat. Remove from heat and add pie filling spreading evenly on bottom. Sprinkle dry cake mix on top of filling. Gently pour a can of lemon lime soda on top of cake mix. Use a wooden spoon to calm the foam. Cover and cook with 17 to 20 hot charcoal coals on lid of dutch oven and burner on low heat.

Cook for 10 to 15 minutes, remove from burner and cook 15 to 25 minutes with coals only on top. Rotate lid and check often.

Chicken Cordon Boca

Thanks to Chris C. who found it on camprecipes.com
  • 8 boneless chicken thighs
  • 4 slices prosciuto hanm
  • 4 slices provalone cheese
  • 1 pint shitake, baby portabello, or procinni mushrooms
  • one bag pre-washed spinach leaves
  • 1 head of garlic
  • dijon mustard
  • fresh ground black pepper

This recipe yields a three course meal, providing a main dish, a vegetable, and a rich broth. Steps 1 through 5 may be done ahead at home, in which case the prep time in the field is about 45 minutes, plus the time to prepare the coals for your dutch oven.

  1. Pound chicken thighs to flatten and increase surface area.
  2. Pepper both sides of thighs to taste.
  3. Brush one side of each thigh with mustard.
  4. Cut slices of cheese and ham in half. Place on half slice of each on the mustard brushed side of each chicken thigh.
  5. Roll the chicken thighs into packets with the ham and cheese on the inside of the roll. Secure with tooth picks or butchers twine.
  6. Add a small amount of oil to a 12″ dutch oven, distributing the oil evenly over the bottom.
  7. Peal all the cloves from the head of garlic and chop the mushrooms.
  8. Add the spinach, garlic, and mushrooms to the dutch oven and toss together.
  9. Place the rolled chicken thighs in the oven on top of the other ingredients.
  10. Place lid on oven and put the oven in the coals with more coals on top than on the bottom.
  11. Allow to cook for about 40 minutes, rotating the oven and lid once during cooking.
  12. Serve two chicken rolls per person with some of the spinach and mushroom on the side.

Chili Relleno Casserole

Thanks to David L. who found it on YouTube, outdoorcastironcook

Ingredients (For 14″ Camp Oven)

  • 2 lb. chorizo pork sausage
  • 1- large yellow onion diced
  • 2- 12 oz. cans evaporated milk
  • 1- cup water
  • 1/2 teaspoon salt
  • 8 eggs
  • 3/4 cup flour
  • 2- 27 oz. cans whole green chilies seeded
  • 2 cups mild cheddar cheese, grated
  • 2 cups monterey jack cheese, grated

Ingredients (For 12″ Camp Oven)

  • 1 lb. chorizo pork sausage
  • 1- medium yellow oven
  • 1- 12 oz. can evaporated milk
  • 1- cup water
  • 1/2 teaspoon salt
  • 6 eggs
  • 1/2 cup flour
  • 1- 27 oz. can whole green chilies seeded
  • 1 1/2 cups mild cheddar cheese, grated
  • 1 1/2 cups monterey jack cheese, grated

Directions:

Brown the onion and sausage in the bottom of the oven. Remove and set as side.
Beat the eggs, add milk, water, salt, flour, then stir in 2 cups of the cheese. ( 1 cup each type)

Open the chilies and put a layer in the bottom of the oven. Sprinkle 1/2 of the meat and cover with 1/2 of the egg/milk/ cheese mix. Add another layer of chilies, meat and the rest of the liquid.
Top with the remainder of the cheese. Save one chili and arrange it in strips in a star pattern on top to decorate. Cover and bake at 425 degrees for 45-60 minutes. (1 semi loose ring of coals on bottom and 2 tight rings of coals on top) Rotate oven and lid every 15 minutes. Remove from heat when top is browned, let set for 5-10 minutes and ENJOY!!!

Curry Beef Rice Dutch Oven Recipe

Thanks to Troop 314 who found it on Dutch Oven Dude
  • 2 lb hamburger
  • 1 medium onion
  • 1 apple
  • 1 pear
  • 1 16oz can diced tomatoes, with juice
  • 1 cup regular uncooked rice
  • 1 1/2 Tbsp curry powder
  • 1 1/2 tsp salt
  • 2 1/2 cup water
  • 2 tsp instant beef bouillon
  • 2 Tbsp chopped peanuts or cashews (optional)

Instructions:
Heat dutch oven to 400 degrees for Frying.
Dice onion, apple, and pear.
Stir hamburger and onion into dutch oven.
Fry until meat is browned.
Drain off excess grease.
Mix in all ingredients except nuts.
Heat to boiling, then reduce heat to 225 degrees.
Cover and Simmer until rice is tender, usually about 45 minutes to an hour. Stir every 10 to 15 minutes.

Sprinkle nuts on top when serving, if desired.

Serves 4-6

Hash Brown Casserole

  • 2 lbs frozen hash browns
  • 16 oz sour cream
  • 1 can cream of chicken soup
  • 1 stick butter
  • 1/2 cup green onions, chopped
  • 2 cups sharp cheddar cheese, grated
  • 1 can french fried onions

Place potatoes in a large bowl and season with salt and pepper. Melt butter, combine with green onions, sour cream, soup and 1 cup of cheddar cheese. Mix together well and add hash browns. Pour into oiled Dutch oven; ring top with french fried onions and fill the center with cheese. Hang on medium hook over low fire and bake for 45 minutes or
until potatoes are completely warm and cheese melts.
Oven directions: 350° for 45 minutes in 9X13 inch pan.
Per serving: 179 Calories; 16g Fat; 6g Protein; 3g Carbohydrate; 40mg Cholesterol; 234 mg Sodium.

Kielbasa

Thanks to Troop 314 who found it on Dutch Oven Dude
  • 2 lb Kielbasa or smoked sausage
  • 2 onions
  • 3 bell peppers
  • 1 medium can pineapple chunks
  • 2 Tbsp cooking oil

Instructions:
Cut sausage in 1-inch chunks.
Cut onions and peppers into 3/4-inch strips.
Pour oil into dutch oven and heat to 375 degrees for Frying.
Saute onions and peppers until onions are clear.
Add sausage to saute.
Pour in pineapple, including juice.
Stew for 35 min at 350 degrees.