It’s time for some campsite fine dining!
Ingredients

• 1 lb mushrooms sliced
• 1/2 tsp salt
• 1 c onions, diced
• 1/2 tsp pepper
• 1/4 lb butter
• 1 round steak
• 8 oz can tomato sauce
• flour
• 1 tbs Worcestershire sauce

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

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.

Apricot/Jalepeno BBQ Sauce

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.

Cow Chip Biscuits

3 c Flour
6 ts Baking powder
3 tb Lard
1 ts Salt
1 tb Sugar
1 1/3 c Milk (or canned milk, cut to half-strength with water)
Cow chips (opt, depending on which way the wind is blowing)

Sift together all dry ingredients; cut in lard until flaky pieces form; add milk to moisten mix until sticky; turn onto floured board; pat gently until dough is 1/2″ thick; cut biscuits from dough; place in large (18-20″) greased, warm Dutch oven (do not crowd); replace cover of Dutch oven and place coals on top; bake approximately 20 minutes. Serve with honey or preserves or beans or chili. Makes approximately 18 biscuits.

• Place 5 to 6 pounds of chicken in a Dutch oven or crockpot.
• In a bowl, mix together dry soup, black pepper and concentrated chicken soup base. Pour soup base mixture over chicken.Add waterto pan to cover half of the chicken. Omit water, if using a crockpot.
• Oven bake a minimum of 4 hours, or in a crock pot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Chicken is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
• Skim any excess fat off of remaining juices. Place chicken into remaining juices and reheat for serving.
• Top with onions, lettuce, or any desired garnish.

This month, let’s try something sweet!!

Tried & true Blackberry Cobbler will make you the hero around the campfire.  Enjoy this delight of a camping dessert!

Ingredients:

• 2 cups Bisquick
• 1 1/3 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• Cinnamon, to taste
• 2 x 29 ounce cans blackberry filling

What’s Next:

Line a 12-quart Dutch oven with heavy duty aluminum foil for easy clean-up. Place on bed of coals to preheat for 10-15 minutes. Mix all ingredients except for blackberries. Remove Dutch oven off of coals and pour in fruit, drain if needed.

Pour batter over top of fruit. Add cinnamon on top, if desired. Put lid on Dutch oven and place back on coals. When using charcoal, place about 8 pieces on bottom and 13-15 on top. Bake for about 45 minutes or until golden brown on top. Remove from coals and crack lid to allow it to cool.  Now go be the camping hero!

1 lb. stew meat or round steak, cut into short, thin strips
1 package dry onion soup mix
2 10 oz. cans cream of mushroom soup
2 cups sliced fresh mushrooms or two 4 oz. cans of drained mushrooms
1 cup red cooking wine
flour
oil
1 pint sour cream

Lightly flour the meat and then brown it in a bit of oil in your dutch oven. Add the onion soup mix, cream of mushroom soup, mushrooms and wine to the browned meat and mix the result thoroughly. Cook at 250 degrees for at least 1 1/2 hours, stirring occasionally.

Remove from the coals and mix in the sour cream. Serve stroganoff over noodles or rice.

Temperature Note: for a 250 degree oven, use the following number of briquets:

10″ oven – 10 on top, 5 on bottom
12″ oven – 12 on top, 6 on bottom
14″ oven – 16 on top, 8 on bottom