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Ingredients:
2 Tbsp vegetable oil
2 lb Round steak, cut into 1 inch chunks.
2 c onions, chopped
2 c carrots, cut into 1/2 inch slices.
1 (15 oz) can tomato sauce
1/2 c cider (or white) vinegar
1/2 c light corn syrup
1 Tbsp prepared mustard
1/4 c firmly packed brown sugar.
2 tsp chili powder
2 tsp paprika
1 tsp salt
1 tsp ground black pepper
How to Prepare:
In a large skillet, heat the oil and cook meat, until just browned (about 4 to 5 minutes).
Place in a Crock Pot or Camp Dutch Oven, along with all the rest of the stuff. Mix well, cover and cook until the meat is
tender. About 4 to maybe 6 hours. Serve in bowls and top with a spoon full of Sour Cream.
Nancy Lindahl...Minneapolis Tribune
Dutch Oven Turkey & Rice Casserole
1/2 lb. bacon; 1/2" pieces
(2) 10 oz. cans cream of chicken soup
2 cups long grain white or wild rice
2 cups water
4 cups diced cooked turkey
2 tsp. dried parsley flakes
1 large yellow onion; diced
3/4 tsp. poultry seasoning
1 1/2 cup sliced mushrooms
1/2 tsp. paprika
1 cup chopped green bell pepper
salt and pepper to taste
4 cloves garlic; minced
2 cups grated cheddar cheese
Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat until crisp. Add white or wild rice and continue cooking
until rice is slightly toasted. Add turkey, onion, mushrooms, bell pepper, garlic, cream of chicken soup, water, and
seasonings. Stir to mix completely. Bring contents to a boil then cover and bake for 60 minutes using 10-12 briquettes
bottom and 14-16 briquettes top heat. When rice is tender sprinkle cheese over the top then replace lid and let stand for 5
minutes until cheese is melted.
Serves: 10-12
Source: Byron's Dutch Oven Recipes
Kettle Ham & Potatoes
Best when cooked over an open fire in a kettle hanging on a tripod
1 lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular camp stove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like.
Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to
taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as
well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people,
just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look
and taste homemade.
Contributed by Edward Sutton
Ham-n-Cheese Pockets
One tube of Pillsbury Grande Biscuits
Sliced ham (the thicker the better)
Your favorite cheese
Pop open the biscuits and roll each one flatter and thinner. Place a slice of ham and one slice of cheese onto half of each
circle. Fold over and seal with the tines of a fork. Place each pocket into a heated Dutch oven and bake until GBD
(Golden, Brown and Delicious). Cheese will be hot, be careful.
Contributed by Jeff Shaw
Warm Italian Salad Sandwiches
3 medium tomatoes, cut into thin wedges
1 small red onion, thinly sliced
1 roasted red pepper, cut into thin strips
10 pitted black olives, sliced
1/2 cup fat-free Italian dressing
4 whole grain rolls or 8 Italian bread slices
1/4 cup shredded reduced-fat mozzarella
1/4 cup shredded fresh basil
margarine or non-stick spray
In a medium bowl, combine tomatoes, onion, red pepper and olives. Add dressing; toss well to coat. Let stand for 20
minutes. Butter bread, place one slice butter side down in pie iron. Spoon tomato mixture evenly onto bread, sprinkle with
mozzarella. Top with another slice of bread, butter side up. Close iron and hold over open fire, turning frequently till
golden brown. Sprinkle with basil and serve immediately.
4 servings DO ALL OF THIS AT HOME A FEW DAYS BEFORE HEADING FOR THE TREES:
First Night Fajitas
Fajita