Dutch Oven Beef

Albondigas Soup I

Rice and bite-sized meatballs made with pork and beef float in beef broth seasoned with green chili salsa, canned tomatoes, onion, garlic powder in this hearty Mexican soup for a crowd. 1 pound lean ground beef 1/4 pound pork sausage 1 onion, chopped 1 egg, beaten 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 cup milk 1/4 cup chopped fresh basil 1/2 cup cornmeal 6 (14 ounce) cans beef broth 1 (8 ounce) jar salsa 1 onion, chopped 2 (14.5 ounce) cans peeled and diced tomatoes 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/2 cup white rice Directions: Use your 12" Deep Dutch Oven, Preheat and oil. Put 15 briquettes on the top and 10 on the bottom. 1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes. 2. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs. 3. Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours. * Prep Time: 20 minutes * Cook Time: 2 hours * Ready In: 2 hours 20 minutes just remember in your dutch oven when you see steam coming out from under the lid it is done. It probably will be done in about 1 hour in your dutch oven at 350 degrees Servings: 8 Recipe by: Kathy Nelson Nutrition per serving: Calories: 353 Total Fat: 19 g Saturated Fat: 7 g Cholesterol: 79 mg Sodium: 1594 mg Total Carbohydrates: 24 g Dietary Fiber: 3 g Protein: 19 g Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil

Baked Round Steak

1/2 lb. Round Steak 1 Potato per layer or if you have a big potato it might just take one for all. 1 Small Onion, per layer 1 Stalk Celery, chopped 1 Can Tomato Soup Salt & Pepper to Taste Directions: Take you 12" Dutch Oven preheat and oil. Alternate layers of potato, ground steak, onion, and celery until your dutch oven is full. Pour Tomato Soup over the top of everything. Cook at 350 degrees or have 15 on top and 10 on the bottom of your dutch oven. If you like you can add the cheese at the end on the top. It should take about 1 hour to cook. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Barnyard Vegetable Beef Casserole

1 lb.Sausage 1 lb. Hamburger 3 Potatoes 1 Carrots 1 Onion, chopped Celery Frozen peas or beans or what ever 1 Medium Jar of Spaghetti Sauce 2 small Cans of Chili or 3 or 4 Tomatoes Italian Bread Crumbs Cheese Warm and lightly grease or oil a 12" Dutch Oven. ( Use a 12" deep if you want more than one layer) Layer Hamburger, Potatoes, Carrots, Onions, Celery, Frozen Peas. After a tin layer of each ingredients spray with vinegar water and sprinkle on 1 tsp. of Log Cabin Seasoning or any all purpose seasoning. Crumble Hamburger and sausage mixed over the top. If using a deep Dutch Oven you can add another layer. Pour over the top, 1 medium jar of spaghetti sauce, or 2 small cans of chili, or slice 3 to 4 tomatoes on top. Sprinkle with Italian Bread crumbs, cover and bake about 1 hour or until you can see the steam escaping under the lid or you smell it. This will call for 12 to 13 briquettes in a APS stove or ten bottom and 15 top of your dutch oven. You should have about 350 degrees in your oven. When recipe is done, remove the lid and sprinkle with cheese. Replace the lid for 3 to 5 minutes and let cheese melt. You wait for the smell then you will know when it is done. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Barbecued Meat Loaf

2 lbs. Hamburger 1 Cup Oats, crackers or bread crumbs 1 Thinly sliced Onion 1/2 Cup Brown Sugar 1/2 tsp. Basil 1 Cup (8 oz.) Tomato Sauce 3 tbsp. Apple Cider Vinegar 2 Eggs 2 Cups Catsup 2 tbsp. Soy Sauce 1 tsp. Salt 1/2 tsp. Mustard 1 tbsp. Worcestershire Sauce Directions: Take you 12" Dutch Oven preheat and grease. Mix together Hamburger, oats, onions, eggs, oregano, salt, basil & tomato sauce. Form a loaf in your Dutch Oven. Make sauce of remaining ingredients and pour over the meat loaf. Bake 1 hour using 15 briquettes on top and 10 on the bottom. If you are using a Volcano Cooker us 12 briquettes on the bottom only. If you wait for the steam coming from under the lid you will know it is done. by Colleen Sloan Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Beef & Cabbage Soup

1LB lean hamburger or 1 cup left over Roast 1/2 tsp. Garlic Powder 1/4 tsp. Black Pepper 1/2 cup Chopped Celery 2 cups Cooked Kidney Beans 2 cups Chopped Cabbage 1 can Stewed Tomatoes 2 Bouillon Cubes In a 12" Dutch Oven that has been warmed and lightly greased, place in all ingredients. Cook and simmer for a least 1 hour or until you can see the moisture escape from under the lid. Serve with pull apart bread or freshly baked wheat rolls. You can add a can of corn or green beans about 15 minutes before serving is desired. Dumplings are an excellent addition also. This is a golden oldie recipe from Ophelia Hinburg who was a neighbor to my folks in Penrose, Utah. They were real farmers and reminded me of the Ma & Pa Kettle type of people. Full of heart and life with lots of friendship to share. Always there to lend a helping hand. From the Log Cabin Holidays & Traditions Cook Book page 38. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Basic Meat Mix

1 Lb. Sausage 1 Lb. Hamburger 1 Diced Onion 1 Green Pepper 1 Red Pepper 1 tsp. Log Cabin All Purpose Seasoning Directions: Saute together until done. Cool and divide into two parts in a Zip Lock Bags and freeze. Then use as needed. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Cast Iron Spaghetti & Meatballs

Ingredients

Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
24 oz jar Marinara Sauce (I used San Marzano Sauce)
½ Yellow Onion (diced)
3 Cloves Garlic (crushed)
1 tsp Italian Seasoning
2 TBSP Olive Oil
¾ # Spaghetti Noodles
1-2 cups Grated Cheese (I used half colby-jack, half mozzarella)
½ cup Grated Parmesan

Instructions

In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
Add cooked meatballs.
Add marinara sauce and tsp Italian seasoning.
Heat over med/low heat for about 20-30 minutes.
In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
With large slotted spoon, scoop meatballs from sauce and set aside.
Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
Add cooked meatballs to top of spaghetti.
Top with grated cheese & parmesan cheese.
Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

By Joy

PDF = Spaghetti & Meatballs

Dinner In A Pumpkin

2 tbs. Oil 2 1/2 tsp Salt Diced Onion 2 tsp. Oregano 2 tsp. Garlic 1 tsp. Vinegar 1/3 cup Chopped Green Olive 1 can Tomato Sauce 1 tsp. Pepper 2 lb. Hamburger 1/2 cup Chopped Ham 1 Chopped Green Pepper 1/2 cup Cooked Rice Combine all ingredients and cook until tender in a fry pan. Cut lid off a 10" pumpkin, or in a pumpkin that will fit inside your dutch oven, and clean out. You can do 4 or 5 small pumpkins too. Place meat mixture inside pumpkin. Bake for about 1 hour or until you smell it. Serve the meal from the pumpkin. Scooping out some of the baked pumpkin gives you a vegetable with your meal. You can use the small pumpkins in you regular 12" Dutch Oven or if you want to stack them use your 12" deep or your 14" deep dutch oven. From the Log Cabin Holidays and Traditions page 96 Serves:4

Dutch Oven Beef Goulash

1/4 cup ( 1/2 stick) Butter 3 1/4 lbs. Beef round cubs 1 tbsp. Olive Oil 3 Large Onions, thinly sliced 2 tbsp. Paprika 2 tbsp. All purpose Flour 3 cups Beef Broth tbsp. Fresh Thyme, divided 1/8 tsp. Salt 1/8 tsp. Black Pepper Directions: Step 1: Melt butter in a 12" regular Dutch Oven and saute the beef, until browned, about 2 -3 minutes. Remove with slotted spoon and set aside. Step 2: Add olive oil to the dutch oven and saute the onions, stirring constantly, for out 5 minutes. Stir in the paprika and flour until combined. Saute for 2 minutes longer. Step 3: Return the beef to the dutch oven and stir to combine. Gradually add the beef broth. Stir in 2 tsp. thyme, and the salt and pepper. Step 4:Cover with lid and cook until you smell it or see steam coming from under the lid....now its done!!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Dutch Oven Beef Stew

2 lbs. Beef round cubs 2 tbsp. All purpose Flour 3 stalks Celery 1/4 cup Olive Oil 1 1/2 cups Baby Onions 3/4 lbs. Carrots, peeled and sliced 1/4 lbs. Bacon, chopped 4 tsp. Worcestershire Sauce 2 Bay Leaves 2 sprigs Fresh Thyme 4 cups Beef Broth 1/8 tsp. Salt 1/8 tsp. Black Pepper Directions: Step 1: In a large bowl, toss the beef in the flour until evenly coated. Trim and slice the celery and set aside Step 2: Heat the olive oil in your 12" regular Dutch Oven. Add onions and saute for 5 minutes. Remove with a slotted spoon and set aside. Saute the beef until golden brown. Step 3: Add the celery, carrots, bacon, Worcestershire sauce, bay leaves and thyme to the dutch oven. Saute for 4 minutes. Gradually stir in the broth. Add the Salt and Pepper. Step 4:Cover with lid and cook for 1 hour and 15 minutes. Add the onions and bake until the sauce thickens and vegetable are tender. When you smell it or see steam coming from under the lid....now its done!!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Dutch Oven Cheesy Taco Stuffed Shells

12 ounces Jumbo Pasta Shells
1 pound Ground Beef
1 packet Taco Seasoning
2/3 cup Water
1 1/2 cups Salsa (jarred, divided)
1 cup Shredded Cheddar Cheese (divided) You can also use the 3-cheese mix. I think it is called Mexican Style.
I’m an Onion Girls so I always add some!!= Green Onions on Top!

Preheat the Dutch Oven to 350 degrees. = 15 on top and 10 on the bottom
Cook the Pasta Shells in a pot according to the directions on the box and Drain. Or if you are a pre cooker you can do this at home and then you just have to do the cook your beef in the Dutch Oven.
Add the ground beef to the pot and brown well.
Drain the fat.
Add the taco seasoning and water, stir and cook until water is gone.
Stir in 1 cup Salsa and 3/4 cup cheese.
Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
Bake in your Dutch Oven covered for 15 minutes or until the cheese melts.

PDF= Cheesy Taco Stuffed Shells

Dutch Oven Lasagna

Ingredients

16 oz can spaghetti sauce
8 oz can tomato sauce
¼ cup onions chopped
1 tablespoon Italian Seasoning
2 tsp garlic powder
2 tsp onion powder
1 cup water
1 pound ground beef or turkey
1 pound Italian sausage any variety or use small pepperoni slices
2 cups mozzarella cheese
2 cups Colby jack cheese
15 lasagna noodles *oven ready make this recipe even easier*
Several tablespoons powder Parmesan cheese

Instructions

Warm and oil your dutch oven.
Fill pot with water and bring to a boil, then cook lasagna noodles until al dente.
In the meantime, dice onions, and then put them in a cast iron skillet with the sausage and ground beef.
Brown the meats. Add spaghetti sauce, tomato sauce, and water to meat and onion mixture. Add in all the spices, and let simmer 15 minutes.
When lasagna noodles are done, drain excess water, and put off to the side.
Dry out your dutch oven and put some oil on the bottom. Sprinkle Parmesan cheese on the bottom of your dutch oven. Layer four lasagna noodles on the bottom of the dutch oven it might take a little more. Then layer 1/3 of sauce, then ½ cup of colby jack cheese 1/2 cup of mozzarella. Sprinkle with Parmesan.
Repeat noodle, sauce, cheeses two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of your dutch oven where there are no noodles, put a noodle there as well. Put the lid on and bake for 50 minutes. 15 briquettes on the top and 10 on the bottom.

Note: If you do not want to cook the noodles first you do not have to. Just add like the recipe says but it will take an extra 30 minutes to cook.

Just remember when you smell it is is done!!

You will notice we used a dutch oven liner with this recipe. It is because it has cheese on the bottom!! Just making sure you do not have a clean up nightmare when done!!

Dutch Oven Pot Roast

2 tbsp. Unsalted Butter 1 tbsp. Corn Oil or Sunflower Oil 1 Large Onion, cut into wedges 3 lbs. Boneless Top Round or Rump Roast 3 Carrots, peeled and thinly sliced 3 Medium White Potatoes, cubed 2 Bay Leaves 1/2 tsp. Salt 2 Envelopes Onion Soup Mix, 1.4 oz. each. You can replace the Onion Soup Mix with an herb soup or mushroom soup mix for a different flavor. 1 tbsp. Cornstarch Directions: Step 1: Warm your 12" Deep Dutch Oven. Put the butter, onion and beef in. Step 2: Put Carrot's, Potatoes, and Bay Leaves around the Beef. Sprinkle with Salt. Step 3: In a bowl combine the soup mix with 3 cups water, stirring until smooth. Step 4: Pour the soup mixture over the beef and the vegetables in your Dutch Oven. 15 coals on the top and 10 on the bottom. Replace coals if needed. Let cook until done. Step 5: When done take out all your goodies and place in a dish. Now you can make the gravy. Combine the Cornstarch and about 1 tsp. water; stir to form a paste. Add to the mixture in the bottom of your Dutch Oven. Stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil

Dutch Oven Roast Beef

1 tbsp. Olive Oil 1 tbsp. Dijon style Mustard 3 lbs. Rump Roast 2 tbsp. Chopped Fresh Parsley 1 tbsp. Chopped Fresh Chives 1 tbsp. Dried Tarragon 1 tbsp. Black Peppercorns, coarsely crushed Directions: Step 1: Warm and oil your 12" Deep Dutch Oven. In a small bowl, combine the olive oil and mustard, then spread mixture over the outside of the beef Step 2: Combine the parsley, chives, tarragon and peppercorns on a plate. Roll the beef in the herb mixture to coat it. Now, put the beef with the coating in you 12" deep dutch oven. Cook until you smell it or see steam coming from under the lid....now its done!!!! Slice and serve. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Dutch Oven Spaghetti

• Supplies you will need:
• 14 inch Dutch Oven
• 28 charcoals
• Tongs to move hot coals
• mixing and serving spoon
• Charcoal Lighter Basket
• Dutch Oven Lid Lifter

• Ingredients needed:
• 2 lbs pasta al dente (we use elbow macaroni)
• 3 cans 15 oz stewed tomatoes
• 2 lbs hamburger
• 1 quart spaghetti sauce – your favorite
• 1 lb cheese – your favorite
Instructions
1. Before you leave home for camp, pre-cook your hamburger and your Spaghetti about 1/2 the way cooked if you like.
2. Heat briquettes on the fire.
3. In a 14 inch Dutch Oven add all ingredients except cheese and mix together. Move Dutch Oven to 11 hot coals on the bottom in a circle around the outside edge.
4. Cover oven and put 17 hot coals on top. This will give you about 320 to 350 degrees.
5. Cook 40 minutes or so until the Macaroni is done. Remove lid and add cheese mix in and cover for 10 more minutes. After 10 minutes remove lid and sprinkle on more cheese before serving.
6. Serve with salad and bread.

PDF dutch-oven-spaghetti

Cheese Burger Rice

2 lbs Ground Beef 1 Small Onion 3 Cups Water 4 tablespoons prepared mustard = 1/4 cup 1 Cup Catsup 1 teaspoon Salt 1/4 teaspoon Pepper 3 cups Minute Rice ( uncooked) 2 Cups shredded Cheddar Cheese Directions: Brown meat and onion in your large iron skillet on medium high heat or you can use your 10" dutch oven. When cooked drain off the fat. Stir in water, catsup, mustard, salt, and pepper. Bring to a boil. Stir in rice, cover and remove from the heat. Let stand 5 minutes, fluff with a fork, sprinkle with cheese and cover. Let it stand 3 minutes or until the cheese is melted. Garnish with lettuce leaves, pickle and tomato slices and serve. Serves: 4 By Larry Bolton :0) Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Chinese Hamburger Casserole

1 Pound Ground Beef 1 Medium Onion 3/4 Cup Celery, sliced diagonally 1 10 oz. Can Water Chestnuts, drained and chopped 2 Tablespoons Soy Sauce 1 10.5 oz. Can of Cream of Mushroom Soup 1 Cup Chinese Noodles Directions: Preheat 12" Dutch Oven. Cook ground beef and onion. Drain off the grease when cooked. Add celery, water chestnuts, soy sauce, and soup. Cook for about 25 minutes. Add Chinese Noodles over the top and serve. Serve with brown or white rice. You will see steam coming out from under the lid plus you will smell it too!! Serves: 4-6

Corned Beef & Cabbage Dinner = Gluten Free Irish Dinner

So in honor of March and St. Patrick's Day or for the Irish in you, try this Irish one pot dinner. Ingredients: 1 large onion, halved and sliced 2 celery stalks, sliced thinly 2 lbs gluten free deli corned beef, sliced thick* 2 large russet potatoes, unpeeled and cut into 1/2 inch cubes 2 cups carrots, sliced 1 head of green cabbage, chopped 1/2 cup homemade or gluten free store bought beef broth 1/4 teaspoon allspice 1/4 teaspoon salt 1/4 teaspoon pepper 2 bay leaves Instructions: Pre heat and oil your 10" cast iron Dutch Oven * Preheat oven to 450 Degrees using 16 briquettes on top and 11 on the bottom * Separate the onion slices and layer onto the bottom of the dutch oven. * Scatter the celery over the onions. * Place the corned beef over the top of the onions and celery. * Layer the potatoes over the meat. * Scatter the carrots over the potatoes. * Stuff as much cabbage into the dutch oven as it can hold, but leave 1" at the top so the heat can move in your dutch oven * Pour the beef broth into a measuring cup. * Add the allspice, salt and pepper and whisk until there are no lumps. * Pour the mixture over the top of the cabbage. * Place the bay leaves into the pan. * Reduce oven temperature to 350 degrees. = 13 briquettes on the top and 7 on the bottom * Cover and bake 1 hour. * Remove bay leaves and spoon the sauce over each serving. Makes 4 servings. *Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it is sliced thick enough to keep it from becoming a crumbly mess. If you would like more sauce add more beef broth to your pan. The amount will depend on how juicy you want your dish so just add 2 tablespoons at a time until you have reached the right amount of juice. Prep Time: approximately 20 minutes Baking Time: 1 hour Total Time: approximately 1 hour 20 minutes Nutritional Information: (approximate values per serving) Calories 298; fat 16 g; Carbohydrates 22 g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17 g; Fiber 5 g. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Country Meatballs

12 Rhodes brand Dinner Rolls, thawed to room temperature 1/4 cup Marinara Sauce 12 Frozen cooked Italian Style Meatballs 3 Sticks Mozzarella String Cheese, cut into slices 2 Tablespoons Butter, Melted 2 Tablespoons Grated Parmesan Cheese 1 teaspoon Italian Seasoning Extra Marinara Sauce, if desired Directions: Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5" circle. Place 1 teaspoon Marinara Sauce in the center of each circle. Top with 1 Meatball and a small slice of String Cheese. One small slice on two sides of the Meatball. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in your warm and oiled 12" Dutch Oven. When you get all 12 Dinner Rolls done and placed in your dutch oven brush each one with butter and sprinkle with Parmesan Cheese and Italian seasoning. Put the lid on your dutch oven and cook away. When you smell it ....its done!!! Put 15 briquettes on top of your dutch oven and 10 on the bottom for a 12" Dutch Oven. If you have a Volcano Cooker just 12 briquettes on the bottom will do. You can serve with the extra Marinara Sauce on the side. From our Dutch Oven Classes Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Cowboy Meatballs

Cream of Mushroom Meat Loaf

1.5 lbs. Hamburger 1/2 lb. Italian Sausage 1 Large Onion, Diced 2 Slices Bread, Broken into pieces 1 Meat Loaf Mix 3 Eggs, slightly beaten Sauce: 2 Cans Cream of Mushroom Soup 1 Can Evaporated Milk Directions: In a large bowl mix hamburger, sausage, onion, bread, eggs, and meat loaf mix. Take your 12" Dutch Oven preheat and oil. Put in meat loaf mixture. Mix up the Sauce and pour over the top of the meat loaf. This should take about an hour to cook. Use 15 briquettes on the top and 10 on the bottom of your 12" dutch oven. Cook some small red potatoes to go with this and you will be going back for seconds!!! Recipe by Jack!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Dutch Oven Taco's

We're not reinventing the wheel. You'll still enjoy tacos the old-fashioned way. However, the meat will melt in your mouth when you slow cook it all day, creating a shredded beef effect. 1 1/2 lb. beef chuck roast 1 medium onion, sliced 1 cup water 1 pkg. taco seasoning mix 10 oz. taco sauce 1 can diced green chilies 1 pkg. taco shells Toppings: shredded cheese, lettuce, tomato, and sour cream. Directions: Place beef and onion in 12" Dutch Oven and combine water and seasoning mix in a small bowl. Pour over beef and onion. Cook on 300 degrees, about 2 hours, until tender. Remove meat to cutting board: shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chilies. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese, and sour cream. Serves: 6 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Forest Fire Meatballs

Ingredients:
• Extra-virgin olive oil, for brushing on Dutch Oven
• 3 ounces sliced pepperoni
• 1 pound ground beef chuck
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 teaspoon sweet paprika
• Kosher salt and freshly ground pepper
• 1 14-ounce jar roasted red peppers or Piquillo Peppers, drained
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
Directions
Preheat the Dutch Oven 12” deep or 14” to 400 degrees F lightly oil with olive oil or your favorite oil.
Chop up pepperoni until it is a size you like (small); transfer to a mixing bowl. Add the beef, Panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into 20 golf ball-size meatballs and place inside your Dutch Oven. Bake turning halfway through, until browned, about 12 minutes. You are cooking with the lid off!! Or if you like put the lid on and you will not have to turn them. It will turn brown but will not have the crispy pieces on the outside.
Meanwhile, add the roasted red peppers, chopped as you like (small), and tomato paste to a cast iron skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 more minutes; season with salt and pepper.
Transfer the sauce to the meatballs and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.

PDF forest-fire-meatballs

Grandpa's Beef Bologna Gravy

2 Lbs. Beef Bologna, chunks (not sliced) 2 -3 Tbsp. Vegetable Oil 4 Cups Water 2 Beef Bouillon Cubes 3 Tbsp. Cornstarch 3/4 Cup Water 1/2 tsp. Pepper 1/2 tsp. Brown Sauce Directions: Take you 10" Dutch Oven preheat and oil. Cut bologna into 1/4" cubes and lightly brown. Add 4 cups water and bouillon cubes and bring to a boil. In a small bowl combine cornstarch, water, pepper, and browing sauce. Gradually add this mixture to the Dutch Oven and boil gently for several minutes, stirring constantly. Serve over mashed potatoes, cooked rice, or noodles. BASIC BROWN STOCK SAUCE 3 c. chicken or meat stock 1 c. soy sauce 1 c. wine, dry sherry 3/4 c. brown sugar 2 star anise 4 whole cloves 1 finger ginger, smashed Place all ingredients in a pot and bring to a boil. Cool, then refrigerate. Use as needed. This makes about 2 pints of sauce. COMMENTARY: This is a very useful sauce. A busy cook can simply immerse many different meats, simmer for a given time and achieve a rich, mysterious flavor. Most times, fat meats are used, such as duck, pork, short ribs of beef, chicken wings, beef tripe, pork tripe and belly pork. Simmering time varies from one to two hours-----------------------------------… Browning Sauce is used to add color to gravies, stews, gumbos and casseroles. You can buy some in a bottle at your grocery store. Baron Gravy Browning, SAVOIE'S Flavoring & Browning Sauce, Grace Browning Sauce, and Wegmans Gravy Master Seasoning and Browning Sauce. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Hamburger Fry Pan Breakfast

1 lbs. Hamburger 2 lb. package of Hash browns 6 to 8 Eggs 1/2 Green Pepper, chopped 1 / 2 Red Pepper, chopped Salt & Pepper to taste Directions: Take you 12" Cast Iron Fry Pan preheat and oil. Then put your hamburger in and cook till done. Drain off the oil. Add the hash browns, green pepper and red pepper. Stir this up and add 6 to 8 Eggs and stir again. Salt and Pepper to taste. Cook till eggs are cooked. You will be surprised how fast and easy this recipe is, but you will not be surprised how fast the dutch oven empties out!!! A Happy Camper's & Colleen Sloan's Dutch Oven Class 3-1-2011 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Hamburger & Sausage Rolls

1 lb. Hamburger
1 lb. Sausage
1 Large Onion, chopped
1/3 Cabbage - shopped
1 cup Black Olives - chopped
8 oz Classic Catalina Dressing
24 Pull a Part Rolls or Biscuits
Your Favorite Cheese

Directions:
Step 1: Warm your 12" Dutch Oven and cook the Hamburger, Sausage, Cabbage, and onions till done. Add the Olives about 10 min. before it is done. You can also use a 12" cast iron frying pan to do this.
Step 2: Take pull apart rolls and half each one and flatten.
Step 3:Take a tablespoon full and put in the middle of one of the flattened rolls then take another flattened roll and put on top and crimp the edges with a fork if needed.
Step 4: Warm and oil good a 12" Dutch Oven. Place 12 of the rolls in one and then do the same thing with another 12" Dutch Oven. Put Cheese on top of that as much as you like.
Step 5: 15 coals on the top and 10 on the bottom. Let cook until done.
Step 6: When done serve with any left over filling on the top of each one.

Dutch Oven Class Feb. 2016

Hobo Foil Dinner

2 Carrots, sliced, peeled if you like too!!! 2 Medium Potatoes, sliced, peeled if you like too!! 2 Onions, sliced 1 Lb. Ground Beef, however you want it. (Patties, balls, chunks) 1 tsp. Salt 1/2 tsp. Pepper Directions: Cut an 18" piece of heavy duty aluminum foil into four squares. Divide vegetables into 4 equal portions along with the meat. Add salt & pepper. Put into aluminum foil fold and seal the edges. Remember to put the shinny side of the aluminum foil on the inside. Cook on a bed of hot coals for about 15 minutes on each side. You can use Chicken Breasts, Chicken Thighs boned of course, fish fillets, or stew meat if you like. You will have to adjust the cooking time for each one however. With the Boy Scouts they have added left over Beef Jerky for the meat. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Idaho Bacon Burgers

1 1/2 lbs. Lean Ground beef 1 Cup Cornflakes 1/2 Cup Barbecue Sauce, your favorite 1 Onion, chopped 6 Slices of Bacon 1 teaspoon Garlic Salt 1/2 teaspoon Red Pepper Directions: Combine all ingredients except the bacon and shape into 6 patties about 3/4" thick. Wrap a slice of Bacon around each patty and fasten with a toothpick. Lay into a 6-up hamburger basket and grill until cooked thoroughly. Be sure to remove the toothpicks before serving. Now if you do not have a grill basket you can use aluminum foil. Put the shinny side in and then do not use the toothpick to hold the bacon. In about 4 minutes turn the foil over and then in about 3 minutes check to see if it is done. Depending on how you like them they might be done. Use good hot pads or leather gloves to take it off the fire. This is really HOT!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Idaho Mexi Burgers

1 1/2 lbs. Lean Ground Beef 1 Cup Crushed Tortilla Chips, your favorite 1 Small Can Green Chilies, finely chopped 1/2 teaspoon Onion Salt 1/4 teaspoon Pepper Dash or two of Red Hot Sauce Directions: Crush chips and mix all ingredients together with ground beef. Form 6 patties and grill over medium-hot coals. Lay into a 6-up hamburger basket and grill until cooked thoroughly. Now if you do not have a grill basket you can use aluminum foil. Put the shinny side in and put your burger in the middle and fold closed. In about 4 minutes turn the foil over and then in about 3 minutes check to see if it is done. Depending on how you like them they might be done. Use good hot pads or leather gloves to take it off the fire. This is really HOT!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Joe's Lasagna

1 1/2 lb Hamburger 1 Large Chopped Onion 1 tsp. Salt 1 tsp. Pepper 1 1/2 tsp. Cumin 1/4 tsp. Red Pepper 1 tsp. Chili Powder 2 Cups Stewed Tomatoes 2 Cups Cottage Cheese 1 Cup Grated White Cheese Combine all ingredients and cook until meat is well done. Line the bottom of a 12" Dutch Oven with Corn Tortilla Shells. Spoon 1/2 of the mixture over shells, then spread 1 cup Cottage and 1/2 cup Grated White Cheese. Cover with remaining sauce and a little more cheese. Bake for 30 minutes at 300 / 350 degrees. Serve topped with chopped olives, onions, and green pepper and grated white cheese. If you are cooking out side 15 briquettes on top and 10 briquettes on the bottom of your dutch oven. If you are using a Camp chef Stove with the Dutch Dome just make sure you put the diff-user plate down and then your dutch oven then the Dutch Dome. Put stove on almost blow out....just above that and cook till you can smell it. Then it is done!! Page 19 in the Log Cabin Dutch Oven Cookbook Cooked in out February 2018 Dutch Oven Class

Little Two-Bit Casserole

1 lb. ground Beef 1/2 cup Onions 1/2 cup Green Pepper 1 can Vegetable Soup 1 can Stewed Tomatoes 1/2 cup Water 1/2 tsp. Salt 1/2 tsp. Pepper 1 Tbsp. Sugar 2 to 3 cups Pasta 1 cup grated cheese In a 12" Dutch Oven, Brown 1 lb. ground beef, Saute 1/2 cup chopped onions and 1/2 cup green peppers. Mix in 1-can vegetable soup and 1 can stewed tomatoes and 1/2 cup water. Add 1/2 tsp. pepper and 1 Tbsp. sugar. Add 2 to 3 cups of pasta and bake in you dutch oven for 35 to 40 minutes. In your Volcano or Lift-N-Grill, use 12 briquettes only, or put 10 on the bottom and 15 on top of your dutch oven. Before serving, sprinkle 1 cup grated cheese on top and let melt. From the Log Cabin Presents Lewis & Clark cook book page 37. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Meatball Bombs

Jumbo Butter Milk Biscuits or Honey Butter Biscuits. They come in 8 to a pack. For 12″ DO use 16.
– Pull apart and make 2
– Put one on the bottom and then put your Meatball. Pre-cook the meatballs.
– Put the other one over the top and seal to the bottom one.
– Warm and oil your 12″ DO – Place in the bottom of DO when ready
– 1 TB of Prego Roasted Garlic & Parmesan over the top of each one. Or you can use your favorite.
– Put cheese on the top of that.
– Put the lid on
– 15 briquets on the top and 10 on the bottom or use your Camp Chef Stove and use your Dutch Dome. Make sure you use the heat differ-plate. Just above blow out on the flame. If you use your Camp Chef stove while the DO is warming up place the lid on high or close to it to heat up big time. Then when you put the lid on it will brown the cheese!! Dutch Oven Class Jan 2018

Mulligan Stew

4 lbs. Beef, how ever you like it sliced, or chunks 4 Onions, sliced 4 Carrots, sliced 1 pkg. Vegetable Soup Mix or 3 Beef Bouillon Cubs or Water = 1 qt. 1/2 Head of Cabbage 5 Potatoes, cut up the way you like them If you have something you need to cook up just add it too. Directions: Take you 12" Deep Dutch Oven preheat and oil. Then put your beef in and cook till almost done then add the rest of the goodies and mix up. Cook till it is done or nice and tender like you like it. This should serve 4 people. Mulligan's Stew is easy to prepare because it has no set of list of ingredients. It is made with what you have at hand and is considered a penny pinching dutch oven dish. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Mushroom & Swiss Dutch Oven Pot Burgers

Ingredients:

6-8 all Beef Patties (we used pre-cooked)

3 cans Mushroom Gravy

8 oz. Sliced Mushrooms

½ lb. sliced Swiss Cheese

½ medium Onion

Rolls (we used potato) or Buns

With 12 Briquettes on the bottom of your Dutch Oven. Slice ½ of a medium sized white onion, combine with 3 cans of mushroom gravy, and 8 oz. sliced mushrooms in 12” Dutch Oven and stir. Cook till almost done.
Put pre-cooked burgers in Dutch Oven. 15 Briquettes on to and 10 on the bottom.
Cover and cook till steam comes from under the lid or until hot!
Place burger on bun with Swiss cheese, top with mushrooms and onions, and enjoy!

This particular recipe is a delicious twist on the traditional mushroom and Swiss burger. It is always a hit, even if you have a picky eater who doesn’t like to eat mushrooms. The mushrooms are in big enough pieces in the recipe to be avoided but still provide a lot of flavor and texture for those who enjoy them. Another great thing about cooking in the Dutch Oven is that especially with burgers, they stay very moist. Nothing is worse than a dried out hamburger!

PDF = Mushroom-Swiss-DO-Pot-Burgers

Mustard Glazed Corn Beef

So in honor of March and St. Patrick's Day or for the Irish in you, try this Irish one pot dinner. Ingredients: 1/2 Cup Brown Sugar 1 tsp Honey 1 tsp Mustard 1 Onion, Cut in Wedges 1/4 tsp. Garlic Salt 1 3 to 4 lbs. Corn Beef Roast 1 Cup Water Instructions: Rinse Roast if desired and pat dry. lightly warm & oil 12" Dutch Oven. Rub garlic into meant and place roast into your dutch oven. Add Onion Wedges and about 1 Cup Water. Cover and let roast simmer. Use 12 coals for about 1.5 hrs to 2 hours. You will have to replace the briquettes about 2 times depending upon the weather. Mix brown sugar, mustard and honey. Brush the glaze over the top of the roast and bake another 15 to 20 minutes. You can add new potatoes to the roast. Wash them thoroughly and place around the roast 30 minutes before serving. Cabbage can also be placed around the roast at the same time. Carrots are another fine addition to the roads. Add them at the beginning or slice and add with the cabbage. Recipe is from Holidays and Traditions on page 35 by Colleen Sloan. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Old Fashioned Goulash!

By Mike Barb Morehead

I made this old recipe in our Griswold chicken fryer.
Old Fashioned Goulash!
Ingredients
• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese
Instructions
1 In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2 Add garlic, onions, olive oil & until meat is fully cooked.
3 Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4 Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5 Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6 Cover once again and allow to simmer for about 30 minutes
7 Once cooked, remove the bay leaves
8 Add only the cheddar cheese and mix until combined
9 Add mozzarella right before serving
ENJOY! PDF = Old Fashioned Goulash

Prime Rib 14" Deep Dutch Oven

A 4-bone roast will also fit into a 14-inch deep dutch oven. A 12-inch deep oven for a 3-bone roast. Salt Garlic, fresh garlic cloves or in a powder Black Pepper Figure 3/4 lb. per person at least. Directions: Let the roast come to room temperature before baking. Here is where Colleen cuts the ribs off the meat so she can put the ribs in the bottom of the dutch oven for the rest of the meat to cook on. Season the roast with freshly ground black pepper, salt and garlic. Make about 1-dozen slits in the surface of the roast and stuff with fresh garlic cloves or just put the slits in. Just set it aside while you are getting all your dutch oven coals ready. About 15 minutes. After you have preheated your Dutch Oven put the rib side down or if you have cut the ribs off put those down and put the rest of the meat on top of that. Put your lid on and go to cooking. After about 3 hours, remove the remaining coals and lift the lid off the oven. Carefully remove the roast and place it on a cutting board. Place an aluminum foil tent over it to retain heat. Let the roast rest for about 15 to 20 minutes. Then cut the ribs away if you left them on and slice the roast. You will be greeted with a succulent medium-rare roast. DO NOT OPEN Your Dutch Oven for TWO HOURS UNDER PENALTY OF DEATH. When your meat thermometer reads 160 degrees F = medium done Prime Rib. Or as Colleen says when you smell it take it out for medium done. From our Dutch Oven Classes Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Prime Rib in Rock Salt

Directions:
Let the roast come to room temperature before baking. Here is where Colleen cuts the ribs off the meat so she can put the ribs in the bottom of the dutch oven for the rest of the meat to cook on.
Season the roast with freshly ground black pepper, salt and garlic. Make about 1-dozen slits in the surface of the roast and stuff with fresh garlic cloves or just put the slits in. Just set it aside while you are getting all your dutch oven coals ready. About 15 minutes.
Place 1" of rock salt into the bottom of your dutch oven. Put the ribs down on the bottom and them put the rest of the meat on top of that. Pour in more rock salt to cover the prime rib about 1/2" all around the meat. Make sure you have all the meat covered!!! You want the ribs in a little cocoon.

Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the salty ness into the meat, that's why the rub flavors get into the meat and not the rest of the salt. The rock salt makes a great moisture barrier, keeping the juices inside the meat. What you end up having is an oven inside your dutch oven. After about 3 hours, remove the remaining coals and lift the lid off the oven. Carefully remove the roast and place it on a cutting board. Discard the salt. Place an aluminum foil tent over it to retain heat. Let the roast rest for about 15 to 20 minutes. Then cut the ribs away if you left them on and slice the roast. You will be greeted with a succulent medium-rare roast that isn't salty. The salt insulates the meat, cooking it evenly, but does not impart a salty flavor as long as you don't add liquid to the pot. In fact, you may find it necessary to sprinkle a little kosher salt over your slice.

DO NOT OPEN Your Dutch Oven for TWO HOURS UNDER PENALTY OF DEATH.

Your meat thermometer reads 160 degrees F for medium done Prime Rib.

Rock salt can be expensive if you buy the ice cream salt. Rock salt used for water softeners is less expensive and works just as well, just make sure you use the crystals not the pellets.

From our Dutch Oven Classes

PDF=Prime Rib in Rock Salt

Ravioli Lasagna Dutch Oven Style

1 lb. of frozen Cheese Ravioli ( no need to thaw or cook) 1 lb. of frozen Meat Ravioli (no need to thaw or cook) 4 - 5 Cups of Spaghetti Sauce 1 lb. Ground Beef - brown and drain off the grease 2 Cups Grated Mozzarella Cheese 1/4 Cup Parmesan Cheese Warm and Oil your 12" Deep Dutch Oven Layer the Ingredients in the following order: 1 Cup Spaghetti Sauce - spread level on bottom Some Cheese Ravioli and Meat Ravioli to cover the bottom Ground Beef - to cover Ravioli Mozzarella Cheese to cover the ground beef Repeat till the Dutch Oven is about 3/4" from the top or when you run out of stuff. Top with Parmesan Cheese Directions: Cook in your 12" Deep Dutch Oven for about 1 hour. Use 15 briquettes on the top and 10 on the bottom. Lasagna is ready when the mixture is bubbly and the cheese is melted on top. Toppings: Chopped Green Onions, Grated Cheese, Sour Cream, Chopped Olives, and Shredded Lettuce. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Scout Chili Maximus & Such

1 1/2 lbs. Hamburger 2 Large Green Peppers 2 Medium Onions, chopped 1 1/2 tbsp. Garlic Powder 2 Cups Tomato Sauce 4 tsps. Chili Powder 1/8 tsp. Red Pepper 5 cups beans-soaked over night Directions: Take you 12" Dutch Oven preheat. Brown meat, add onions, green peppers and garlic. Add tomato sauce, basil, pepper and chili powder. Now add the beans. Simmer until beans are tender about 35 to 45 minutes. If you wait for the steam coming from under the lid you will know it is done. Can be served over rice, toasted buns, crackers or rolls. by Colleen Sloan Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil

Scout Favorite

1 1/2 lbs. ground Beef 1 Medium Chopped Onion or 1 Tbsp. Instant Chopped Onion 1/2 Green Pepper, chopped 1 10 3/4 oz. Can of Condensed Tomato Soup Salt & Pepper to taste Directions: Take you 12" Dutch Oven preheat and oil. Then put your beef in and cook till almost done then add the onion, green pepper, and tomato soup. Cook till meat is done. You will be surprised how fast and easy this recipe is, but you will not be surprised how fast the dutch oven empties out!!! Especially if you are feeding Boy Scouts!!! When you have this one down you can change it to these recipes!! Mix in 1/2 teaspoon Chili Powder and serve on a bun Mix in on 16 oz. can of Spaghetti Add two 10.5 oz. cans of condensed Vegetable Soup Mix in one can of Red Beans and Chili Powder to taste Mix in one 16 oz. can of corn and 1/2 pound of dice shredded cheese Mix in one 16 oz. can of baked beans. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Scout Quick Ground Beef Dinner

1 1/2 lb Ground Beef 1 Can Tomato Soup 1 Can Mushroom Slices 1 Can Green Beans 1 Onion, chopped Garlic to taste or at least 1 tsp. Directions: 1. In your 12" dutch oven brown the ground beef, onions, and garlic until onions are clear. 2. Drain off oil and add other ingredients. 3. Heat until simmering. 4. Serve with rice or egg noodles. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Scout Surprise

1 1/2 lbs. Ground Round or Chuck Roast 1 Can Cream of Mushroom Soup 1 Can Cream Style Corn 5 Cups Sliced Raw Potatoes 1 Can Cream of Chicken or Celery Soup 1 Onion Sliced or Diced 1 Can Regular Style Corn Directions: Take you 12" Deep Dutch Oven preheat and oil. Then put your beef in and cook till almost done then add the onion. Cook till meat is done. Add the sliced potatoes. Next add 2 cans of corn & 2 cans of soup. Mix together and pour over the sliced raw potatoes. Bake until done. You will be surprised how fast and easy this recipe is, but you will not be surprised how fast the dutch oven empties out!!! Especially if you are feeding Boy Scouts!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Scout Tater Tot Meal

2 lb Hamburger 2 Onions, sliced or diced 3 to 4 Cans Cream of Mushroom Soup 2 lb. Bag of Frozen Tater Tots Garlic if you like 1 lb. bag of Shredded Cheddar Cheese Directions: 1. In your 12" dutch oven brown your hamburger, onions, and garlic until onions are clear and the hamburger is done. 2. Drain off oil and add Tater tots and cream of mushroom soup. If you like it runny add the 4th can of cream of mushroom soup. It acts more like a gravy that way. Stir it all up. 3. Put the lid on and let it cook. If you are using briquettes put 15 on to and 10 on the bottom. If you are using the Volcano Stove just us 12 on the bottom grate. 4. Just before it is done add the Cheddar Cheese. 5. Put the lid back on and leave on until the cheese has melted. Serves: 8 and is good to the last drop!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

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