Looking for something delicious yet easy to prepare at the campsite? Check out this column for the latest recipe.Have a recipe you want to share? Send it to us at recipes@teardroptribune.com.
1 lb. bacon or sausage
2 or more cups of cheese
5 whole potatoes
a dozen eggs
1 skillet and stove
1 dutch oven
1 metal spoon
line the dutch oven with aluminum foil
pre-heat the dutch oven to 375
pre-cook the bacon or sasauge
dice the potatoes with out peeling
add the eggs, potatoes, bacon, and cheese into the dutch oven
cook for 15 minutes or until potatoes are hot and eggs are done
Comment: feeds 5-7 people
How about surprising your family with pizza while camping? I used a pre-made pizza crust that comes in a tube. When going camping, that is a lot easier than taking flour and the other ingredients to make pizza dough. Remember, any type of pizza that you can make at home, you can make in a Dutch Oven!
Dutch Oven Pizza
Vegetable oil
Tube of pre-made pizza crust
Small can of tomato sauce
Shredded mozzarella cheese
Grated cheddar cheese
Garlic powder
Salt and Pepper to taste
Sliced onions
Pepperoni Slices
It’s time for some campsite fine dining!
Take a chocolate box cake mix and make it according to the directions on the back. Pour the batter into a DO and top it with small cubed pieces of cream cheese. Bake it in the DO at 350 for around 25 to 30 minutes, turning the DO a quarter turn every 7 minutes. You know the cake is done when it starts to pull away from the sides of the pan. Don’t overcook! Invert the cake onto the lid of the DO and let cool. Once cool, split the cake in half and pour half of a can of cherry pie filling into the middle.
Top with the second half of the cake. Frost with whipped chocolate frosting and top with remaining cherries. If you don’t want to go to the trouble of filling the cake, just frost it whole once it’s cooled and pour the cherry filling on top.
It’s time for some campsite fine dining!
Ingredients
Directions
Cut meat into strips and coat with flour. Sauté in melted butter for 5 min. Add onion and mushrooms, cook another 5 min or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1-1/2 hours. Serve over rice.
- Contributed by Al Rice, North Pole Alaska
A special thanks this month goes to OutdoorCooking.com
Rub ribs in this mixture prior to placing in Dutch oven.
• 1/2 cuponion powder
• 1/2 cup garlic powder
• 1/4 cup paprika
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp black pepper
• 1 tbsp salt
After ribs are rubbed and stacked in your 14″ Camp Chef Dutch oven, fill Dutch oven with Ginger ale until ribs are completely covered. Place DO over coals and simmer for approximately 1 hour and 30 minutes. 15 coals on the top and 20 on the bottom should accomplish this very easily. You can use a camp stove, but it is essential to keep the flame low so that the ribs only simmer and do not boil.
After the ribs are cooked (done when no pink is visible in the middle of the meat), pour the ginger ale out of the Dutch oven. Soak the ribs in this BBQ sauce and simmer for another 15 minutes.
• 1 – 1/2 cup apricot preserves
• 1 cup ketchup
• 1/2 cup mustard
• 1/2 cup molasses
• 1/2 cup brown sugar
• 1 tbsp red wine vinegar
• 1 tsp liquid smoke
• 3 chopped jalepeno peppers
I usually use this recipe for about 5-7 pounds of spare ribs, so adjust quantity if necessary for above ingredients.
Dutch Oven Pizza
Vegetable oil
Tube of pre-made pizza crust
Small can of tomato sauce
Shredded mozzarella cheese
Grated cheddar cheese
Garlic powder
Salt and pepper to taste
Sliced onions
Pepperoni Slices
Variation Ideas:
• Barbecued Chicken Pizza – Substitute barbecue sauce for tomato sauce.
• Breakfast Pizza – Use Crescent Rolls, eggs, and hash brown potatoes.