Dutch Oven Soup & Stew

1 Lb. Hamburger 1 - 14 oz. Can of Green Beans 1 - 14 oz. Can of Mixed Vegetables 1 - 14 oz. Can of Corn 1 - 14 oz. Can of Tomatoes 2 - 8 oz. Cans of Tomato Sauce Salt & Pepper to Taste Directions: In a 12" Dutch Oven brown your hamburger. Add green beans, mixed vegetable, corn, tomatoes, and tomato sauce, with the juice in the cans. Stir and them put your lid on. Use 15 briquettes on top and 10 on the bottom. If you see steam coming from under the lid you know that it is done. Remember each time you lift the lid you are adding 15 minutes to the cooking time. I have been told this is the best Dutch Oven Stew you will ever have!!! 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!!!

2 2/3 Cup Bear Creek Chunky Potato Soup Mix 8 Cups Water Bring water to a boil then add Soup Mix Then add: 1- 12.5 oz. can Chicken Breast Meat 2 Cups frozen Shredded Hash Browns 2 Cups Shredded Mild Cheddar Cheese Now just cook till done!! Serves: 8 to 10 This will work in a 12" dutch oven. From: Cindy

1 1/2 Lbs. Hamburger 2 Qts. Potatoes, sliced & put in cold water till time to use. 1 Qt. Carrots, diced 1 1/2 Cups Onion, chopped Salt & Pepper 1 1/2 Lbs. Link Sausage, cooked and cut up 1 1/2 Lbs. Grated Sharp Cheese Directions: In a 12" Deep Dutch Oven brown your hamburger. Now add the slightly drained potatoes, vegetables, water, bay leaves, salt & pepper. Mix and cover with your dutch oven lid. Cook until done. Then add the Sausage and cook until it is heated through. At this point add the cheese and do not stir anymore. Cook until the cheese has melted on top of everything. Use 15 briquettes on top and 10 on the bottom. If you see steam coming from under the lid you know that it is done. Remember each time you lift the lid you are adding 15 minutes to the cooking time. I have been told this is the best Dutch Oven Stew you will ever have!!! 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!!!

5 1/2 cups of Chicken Broth
1 3/4 lbs Russet Potatoes
2 cups chopped Carrots
1 cup chopped Dill Pickles
1/2 cup unsalted Butter
1/2 cup Flour
1 cup Sour Cream
1/4 cup Water
2 cups Dill Pickle Juice
1 1/2 teaspoon table Salt
1/2 teaspoon coarsely Ground Pepper
1/4 teaspoon Cayenne Pepper

Optional garnishes: sliced dill pickles, fresh dill, and black pepper

PDF = Dill Pickle Soup

4-5 boneless, skinless chicken breasts cut into bite-size pieces Chicken broth, enough to cover chicken 1 Can Evaporated Milk ( not sweetened condensed!) 1/2 cup each: chopped celery and onion 1 tsp. Salt ¼ tsp. Pepper ½ tsp. Poultry Seasoning 2 Cups Flour ¼ Cup Cold Water 2 cups uncooked egg noodles or 1 recipe of homemade noodles. Directions: In your Dutch oven, cook chicken in broth until done. Add milk. Cover and cook until hot. Add celery , onion and seasons and bring to a boil. Slowly stir in noodles. ( add more broth if necessary to cover noodles and bring back to a boil). Raise the pot above the fire to lower the temperature and simmer uncovered about 10-15 minutes or until noodles are tender. That is if you are hanging it on a tripod over the fire. If not just take off a few coals so you do not have so much heat. Mix flour and water well with a fork or whisk or use a shaker jar. Slowly stir into simmering broth. Lower the pot back down to bring the liquid back to a boil. Stir constantly until a boil has been achieved as stew won't reach its full thickness until it comes to a boil. This is a pioneer recipe. For simplicity, I have chosen to use store-bought noodles but, of course, the emigrants made their own as they need them. 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!!!

1 head Cauliflower, cut up Several bunches of Broccoli, cut up 5 or 6 Carrots, peeled and sliced 5 medium Potatoes, peeled & cut up 1/2 pound of Bacon, fried & drained lightly 1 Quart of Half & Half 16 oz. Velveeta Cheese Salt & Pepper Directions: Cook carrots in salted, boiling water for 10 minutes. Add potatoes, and cook 8-10 minutes. Add cauliflower & broccoli and cook until tender. Drain water until it barely covers vegetables. Add Half & Half to cooked vegetables and water. When warmed up, add Velveeta Cheese & Bacon, cut into pieces. Stir and heat until Velveeta is melted. Add Salt & Pepper to taste. This will work in a 12" Deep dutch oven really nice!!! From: Wendy & Dea

2 Tablespoons extra virgin olive oil 2 Carrots, peeled and diced 2 Stocks of Celery, diced 1/2 cup Red Bell Peppers, finely diced 1/2 Cup White Onion, finely diced 2 Tablespoons Jalapeno, minced (seeded and membranes removed) 3 Cloves Garlic, minced 2 - 14 oz. cans Chicken Broth 3 Tablespoons Tomato Paste 1 Can Northern Beans, undrained (white beans) 1 can drained Corn Kernels 2 Large boneless skinless Chicken Breasts, cooked and chopped or shredded 1/2 teaspoon Salt 1/4 teaspoon fresh ground pepper 2 Tablespoons Hidden Valley Ranch Seasoning Mix, 2 Cups thinily slice fresh Spinach Leaves, stems removed Heat Olive Oil in your dutch oven, medium heat. Saute carrots, celery, bell pepper, onion, and jalapeno for 5 - 8 minutes stirring frequently. Stir in garlic and spinach leaves and cook for 2 minutes. Add the rest of the ingredients. Cook over low to medium heat until you smell the soup or see steam coming from under the lid . Then its ready to eat. Serve with fresh rolls. Yum!!! This will work in a 12" Deep dutch oven really nice!!! From: Heidi

Leftover Beef, Chicken or Pork, cubed (combine meats for savory stew) Leftover Vegetables 2-3 Raw Potatoes, peeled and cubed 1 Stalk Celery if you have it 1 small onion, diced enough water to cover all Salt and pepper to taste Directions: Dump all your leftovers, including any sauces or gravies into a dutch oven. Add enough water or broth to cover. Place lid on dutch oven. Hang or set on rack above fire and allow to simmer gently for several hours, lifting lid every hour or so and adding more water if needed. If you are using briquetts just put it over the coals on your dutch oven like normal and off you go!!! This is a pioneer recipe since they had more left overs than we do today!! Don't throw your leftovers out just because you lack storage space! Put the kettle on while you sit around the campfire in the evening and turn those leftovers into a mouth watering, heart soup or stew for the next day's meal! And, your pickiest eaters wont be able to tell it was made from leftovers! 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!!!

Turkey soup is a great way to turn your leftovers into a healthy meal that will last all week and making your own stock allows you to monitor the sodium. Ingredients: Leftover turkey breast, bone in 1 medium onion, quartered 1 clove garlic, smashed Bunch of fresh rosemary, thyme and sage 1 tsp whole black peppercorns 2 tbsp olive oil 1 medium onion, chopped 3 carrots, chopped 3 ribs celery, chopped 1 cup white potatoes 2 cups cooked turkey meat 2 bay leaves Salt and Pepper Directions: After removing all the excess meat from the turkey, place the carcass in a 12" deep Dutch Oven or a 14" deep Dutch Oven, or if you brake down the carcass you can us a regular dutch oven, along with the onion, garlic, fresh herbs, peppercorns and enough water to cover the mixture by 2 inches. Bring it to a boil and then simmer for 3 hours. Remove and discard all the solids and strain the liquid through a fine-mesh sieve into a large bowl. Or if you are lazy like I an use Chicken Broth after you clean the carcass off of all the meat and throw the rest away. In the same Dutch oven heat oil over medium and add the chopped onions, carrots and celery and sauté for 10-15 minutes. While they are cooking, chop the potatoes and turkey meat into bite sized pieces. Add the stock, bay leaves, turkey and potatoes to the Dutch oven and simmer for 30 minutes or until the potatoes are cooked through. Add salt and pepper to taste. Makes 6-8 servings.

1 Pound Good Sausage 1/2 Pound Bacon 3 Onions, chopped A big Hunk of moose, deer, or beef ( about 3 lbs.) cubed 1 (15 oz.) can Tomato Juice or Beef Broth 1 Large Can diced, Stewed Mexican Tomatoes or 1 (10 oz.) can Tomatoes with Green Chilies 1 (15 oz.) Can Tomato Sauce 1 (4 oz.) Can Diced Green Chilies 2 Tablespoons Minced Garlic 1/2 Cup (yes) Dark Chili Powder 1 teaspoon Cumin 1 teaspoon Coriander 1 teaspoon Oregano 1 Tablespoon Garlic Salt 1 teaspoon Black Pepper 2 - 6 drops of Tabasco Directions: In a 12" Deep Dutch Oven cook sausage and bacon, then put onions and meat; brown meat. Drain off all the fat you can. Add tomato juice, tomatoes, tomatoes sauce, green chilies, garlic, chili powder, cumin, coriander, oregano, garlic salt, black pepper and Tobacco. Simmer in your dutch oven until meat is tender and liquid is thick. You might have to add some water from time to time. So good with corn bread or fresh bread!!! Note: For guys who like it spicy and hot, add 1/2 teaspoon habanero chilies or 1/2 teaspoon red pepper!!!

3 Lbs. Cubed Game Meat 1 Large Onion, sliced 1 Potato per person, sliced 5 Carrots, sliced 2 Cans of Corn or what you have left over. 3 - 5 Tbsp. of oil = Lard 2 - 3 Qts. of Water 3 Bay Leaves Salt & Pepper to Taste A little Flour to thicken if needed Directions: In a 12" Deep Dutch Oven brown your meat. Now add the vegetables, water, bay leaves, salt & pepper. Depending on the weather it should take you about 1 1/2 hours to 2 hours to cook. Sever with Sourdough Bread or Corn Bread!!! 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!!!

Ingredients
2 tbs Olive Oil
2 cups Onions diced
4 Garlic Cloves minced
6 cups chopped Hatch Green Chili’s
1 28 oz can diced Tomatoes drained
2 cups Green Giant frozen Corn
2 cups peeled and diced Potatoes
1 rotisserie Chicken chopped
8 cups College Inn chicken broth
2 tbs McCormick Cumin
1 tbs Chimayo Red Chili Powder (or other red chili to your liking)
2 tbs Hatch Green Chili Powder (optional, use it if you have it)
2 tsp Morton Salt
1 tsp Pepper
¼ Wondra Flour by Gold Medal or  Cornstarch - use 1/2 the amount mixed with water to form a paste
1 bunch Cilantro chopped

Instructions:
1. In a separate pot of salted water add peeled and diced potatoes. Bring to a boil and cook until almost cooked through. About 10 minutes. Strain and set aside.
2. Heat up olive oil in bottom of a large Dutch Oven. Add onions and sauté for about 5 minutes. Add garlic, green chili, and tomatoes.
3. Stir in salt and pepper, cumin and ground chili.
4. Add chicken broth and simmer for 20 minutes.
5. In the meantime, remove meat from the rotisserie chicken and chop into bite size pieces.
6. Add chicken, corn, and potatoes into chili.
7. Add flour to thicken and cook for another 10 minutes.
8. Stir in chopped cilantro and serve.

By Mark Stubli

Rocky Mountain Green Chili Chicken Stew

1 lb. sweet Italian Sausage 1 lg can tomatoes (2lbs) 1 tsp. Basil 1/2 tsp. salt 1 lg. onion chopped 3 1/2 cups Chicken Broth 1/2 cup Orzo (rice shaped pasta) 1/2 tsp pepper Directions: Cook sausage until all pink is gone and add the onions. Saute until soft. Add tomatoes, broth and basil. Take a slotted spoon and break up the whole tomatoes. Bring to a boil and stir in the Orzo, salt and pepper. Simmer until the orzo is tender. Serve with garlic bread 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!!!

3 Tablespoons Margarine 1 Pound Wieners 1 Medium Onion, chopped 1 Tablespoon Flour 1 teaspoon Salt 1 teaspoon Chili Powder 2 (15 oz.) Cans Kidney Beans 1 (16 oz.) Can Tomatoes, undrained 1 (12 oz.) Can Corn, drained Directions: Melt Margarine in a 12" regular Dutch Oven. Cut wieners lengthwise into 4 pieces. Saute onions and wieners in melted margarine. Mix flour, salt, and chili powder and blend into onion - wiener mixture. Add beans, tomatoes (with juice) and corn. Cover and simmer for about 15 to 20 minutes. Wieners will curl into rings. Feeds 4 to 6 This is a great Camping recipe!!!! 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!!!

1 Cup Carrots, shredded 1/4 Cup Green Onion, sliced 3 Tablespoons Butter 1/4 cup All purpose Flour 2 Cups Milk 1 Can = 10.75 oz. Chicken Broth 1 Can = 12 oz. Turkey Chunks 1 Cup Cheddar Cheese, shredded 1/2 teaspoon Worcestershire Sauce 1/8 teaspoon Black Pepper Directions: Preheat 10" Dutch Oven. Cook Carrots and green onions in your butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add the milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in Turkey. Cook until it is boiling than add the Cheese. Or you can serve and then add the cheese on the top. To get 350 degrees in your 10" dutch oven you will need 12 briquettes on the top and 8 on the bottom. Remember when you see the steam coming out from under the lid it is done. Serves: 4

2 lb. Venison (shoulder or neck ect.) 1 Whole Onion Water to cover 2 to 3 Stalks Celery, chopped or sliced 2 to 3 Carrots, chopped or sliced 2 Cups Cabbage, chopped 4 cloves Garlic, chopped (or to taste) 4 Chicken Bouillon Cubes 3 to 4 Idaho Potatoes (one inch cubes) Pepper to taste Salt to taste In a Dutch Oven, add meat, onion and enough water to cover. Simmer until meat is tender and starts falling from the bone. Remove meat and let cool; then remove from bone. Chop or shred meat. While you are removing meat from the bone, bring water to a boil add all but the potatoes. Simmer 1 hour or until almost tender. Add meat and potatoes; simmer until potatoes are tender. You may remove the onion or chop it up after the meat is tender. From: A Collection of Recipes............Cast & Fire page 11 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!!!