Canned peach halves
Large marshmallows
Cinnamon
Drain the peach halves. Place each peach half cut side up on a piece of foil large enough to wrap around the peach. Put one large marshmallow in each peach half and sprinkle with cinnamon. Wrap the foil around the peach. Warm over coals until marshmallow is melted, about 5 – 10 minutes
Serves 4 to 6.
1 (28 ounce) can pork and beans
1 bell pepper, chopped
1 small onion, chopped
1 tomato, chopped
1/2 cup brown sugar
1 (8 ounce) can pineapple pieces
4-8 ounces summer sausage
Garlic powder
Preheat Dutch oven and lid over fire.
Chop pepper, onion and tomato. Cut sausage lengthwise, then slice into thin pieces.
Pour beans into Dutch oven; add tomatoes, onion, peppers, sausage, pineapple and brown sugar. Stir well to dissolve sugar. Sprinkle on a bit of garlic powder and stir.
Place over medium heat and add coals to top. Bring beans to gentle bubble and let cook 45 minutes to an hour, stirring occasionally to avoid sticking. If heat on bottom is too hot, sticking will be a problem.
Note: Sir in a can of Dr. Pepper for a different taste.
Serves 2.
1 cup split peas
1 tablespoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1 /4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
Before leaving home or base camp, pre-mix all ingredients and place in a durable plastic bag or well-sealed container.
When ready to cook, add 3 cups water to a small pot, and bring to boil. Add pre-packaged ingredients and boil 30-45 minutes, depending on your elevation. If desired, add a few pieces of diced bacon or jerky to the pot. Stir occasionally to avoid sticking to the bottom. Serve when thick.
1 package shredded cheese (your choice)
Oil
2 packages hash browns
1 1/2 dozen eggs
1 jar bacon bits
Add oil to preheated Dutch oven. Brown hash browns.
While hash browns are browning, mix the eggs and bacon bits together. When hash browns are done, add the egg mixture on top of hash browns in the Dutch oven. Bake until eggs start to set then add the cheese to top. Put lid on and let the cheese melt.
1 package large marshmallows
Mint Girl Scout cookies
Toast the marshmallow until golden brown or burnt if you like them that way. Place between 2 mint cookies and enjoy.
Serves 6.
6 chicken legs or thighs, washed
Butter
Salt and pepper
Paprika
Parsley flakes
Dijon mustard
Lemon juice or 1 lemon
Vegetable oil
Potato chunks (optional)
Preheat a Dutch oven. Put three small rocks in the bottom. Wipe inside of a pie pan with a little cooking oil. Separate and wash chicken pieces. Salt lightly. Arrange chicken in bottom of pie pan.
Mix 2 tablespoons of butter, 2 teaspoons of mustard and 2 teaspoons of lemon juice (squeezed from lemon). Spread mixture over chicken, using all of it. Slice squeezed lemon and put slices on top of chicken pieces. Dust with a bit more salt, a little pepper, a little paprika, and some parsley for color.
Place pie pan on rocks in bottom of Dutch oven and cover. Place about ten charcoals under the oven and twice as many on top. Bake 45 to 60 minutes, depending on heat level, until done – meat is loose on bones. To get a more browned finish, the last 15 minutes of cooking raise heat on top very high and lower the heat on the bottom.
Transfer to plates. Discard lemon.
1 large can sliced peaches
1 (18.25 ounce) box white cake mix
Butter
Cinnamon
When the Dutch Oven is preheated, put the entire can of peaches and juice into the oven. Add the dry cake mix on top of the peaches. Place several pieces of butter on top, and sprinkle cinnamon all over. Place lid on the oven and bake about 45 minutes. Serves 8.
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