Dutch Oven Cooking  Copyright 2000 Kim Hicken, All Rights Reserved.  Do not reprint on other websites, or in any publications.
Meet and Greet a Dutch Oven

Dutch Oven Potatoes and Onions
10 Potatoes, sliced
5 onions, sliced
2 lb. Bacon
salt and pepper

Place the bacon in the bottom of a 12” dutch oven.  Place the lid on the dutch oven, place 12 briquettes on top of the dutch oven, and 12 underneath.  Cook the bacon until it is crispy.  Add the onion and potatoes.  You may add salt and pepper if you wish.  Replace the lid, and cook for 20 – 30 minutes.  Check it every 10 – 15 minutes.  Stir if needed.
 

Easy Dutch Oven Chicken and Potatoes
Boneless, skinless chicken breasts (about 6 – 8)
10 medium potatoes, quartered
2 onions, quartered
1 pound carrots, cut (Or use the pre-packaged baby carrots)
1 16oz bottle fat free Italian salad dressing

Cut each chicken breast into two pieces.  Put all ingredients into 12” dutch oven.  Place 12 briquettes on top of the dutch oven, and 12 underneath.  Cook for about one hour.
 

Bar –B-Que Spare Ribs
4 – 5 pounds of boneless spareribs
3 – 4 onions, sliced
1 lg bottle (18oz) bar-b-que sauce

Place one layer of spare ribs on the bottom of the dutch oven.  Then place a layer of sliced onions on top of spare ribs.  Repeat until all meat and onions have been used.  Pour entire bottle of bar-b-que sauce over the top of the onions and meat.  Put the lid on the dutch oven.  Place 12 briquettes on top, and twelve underneath.  Cook for about 1 ½  hours.
 

Bar-B-Que Chicken and Potatoes
6 – 8 boneless, skinless chicken breasts
10 medium potatoes, sliced
3 – 4 onions, sliced
1 18oz bottle bar-b-que sauce

Place half of the potatoes in the bottom of the dutch oven.  Place a layer of onions on top of the potatoes.  Repeat.  Next place the chicken breasts on top of the potatoes and onions.  Top with any remaining onions.  Pour bar-b-que sauce over all ingredients.  Put the lid on the dutch oven.  Place 12 briquettes on top of the dutch oven, and 12 underneath.  Cook for about 1 ½ hours.
 

Hunter’s Stew
14 inch dutch oven
5 – 7 pounds of stew meat
12 carrots
8 large potatoes
2 onions
1 pound of fresh mushrooms
1 pound of frozen corn
2 cups minute rice
2 cans cream of chicken soup
2 cans cream of mushroom soup
8 stalks of celery
2 loaves of bread.
¼ C. margarine or shortening
½ C. flour

Coat stew meat with the flour and brown in the margarine in the bottom of the dutch oven, stirring frequently until the meat is nicely browned.  Season with salt and pepper to taste.  Cut up potatoes, carrots, onions, and celery.  Add to pot.  Add 1 can cream of mushroom soup and one can cream of chicken soup.  Add rice, corn, and mushrooms  Top with two remaining cans of soup.  Add water to the top of the dutch oven.  Put the lid on.  Place 14 briquettes on top, and 14 briquettes underneath the dutch oven.  Check it about every 15 minutes.  Add water if needed.  Cook about 1 ½ hours  Serve with the bread.

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Recipes from Bev Q
Campers Meat-loaf
1 1/2 lb hamburger
3/4 c Quick cooking oatmeal
1 Egg
1/4 tsp Dry mustard
1/4 c green pepper
1 pk Onion soup mix
3/4 tsp Garlic Salt
2 dashes ground black pepper

Mix together ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.

Quick Dutch Oven Stew
2 lb Hamburger
1 15 oz can stewed tomatoes
1 15 oz can corn
1 cup Elbow macaroni
1 c onions, chopped
1 c Water
1 cup grated medium cheddar cheese
Brown beef in dutch oven, (large pan will work too). Drain off the fat. Stir in tomatoes, corn, macaroni, and water. Cook until done. Just before serving add cheese.
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