Baked Beans (dutch oven)

4.5 cups dried beans ( i used a mixture of navy, kidney and small red beans )

soak over night, sort and rinse.
put in water and bring to boil, cook low boil for an hour or until beans get tender.


1/2 pound bacon
1 large onion, chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar, packed
3 cups water
3 teaspoons dry mustard
3 tablespoons molasses
11/2 teaspoon salt
garlic powder to taste

fry bacon and then mix everything together and let cook in dutch oven for about 3 hours.

Easy Dutch Oven Potatoes

1lb bacon
2 onions
3 or 4 lbs potatoes
1 can cream of mushroom
pepper
garlic powder
cheese

Fry bacon, then add onions and cook until translucent. Slice potatoes, add cream of mushroom and seasonings. Cook in dutch oven for about an hour or until potatoes are tender. Stir regularly so that it doesn't burn on the bottom. sprinkle cheese in towards the end so that it melts in.

Chicken And Potato Delight

8-10 boneless, skinless chicken breasts
1 cup sour cream
1/2 lb. bacon
3 cups grated cheddar cheese
2 medium yellow onions; diced
1 1/2 tsp. seasoning salt
1 1/2 cup fresh mushrooms; sliced
1 1/2 tsp. poultry seasoning
12-14 medium potatoes; peeled & sliced
1/2 tsp. garlic salt
(1) 10 ½ oz. can cream of chicken soup
(1)10 ½ oz. can cream of mushroom soup
salt and pepper to taste

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Monkey Bread

Ingredients:
2 rolls of Pillsbury biscuits
1/2 cup sugar
1/2 cup brown sugar
1 Tbsp cinnamon
1 stick butter

Instructions:
Cut biscuits into quarters.
Mix sugar and cinnamon in plastic bag.
Drop each quarter into bag and shake to coat well.
Place in dutch oven.
cut butter and pour over biscuits.
Bake at 350 degrees for 35 minutes.

Best Ever Cornbread

1 cup butter; melted
4 eggs; beaten
3 cups milk
2 cups sugar
2 cups cornmeal
3 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt


In a large bowl mix together butter, eggs, and milk. In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1 cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12" Dutch oven and spread evenly.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serve warm with honey butter.

Serves: 10-12

Ultralight Joe's Moose Goo

NOTE: If you pass this around to your friends, I have but one request - please refer to it as "Ultralight Joe's Moose Goo". Since I run this site anonymously, it's not an ego thing. I just get a kick out of hearing it mentioned on the trail, let's me know I'm contributing to my fellow trekkers. A simple pleasure, perhaps, but I take what I can get. :-) Thanks!

Basic Recipe:
2 parts honey
2 parts corn flour (Masa Flour) (NOT corn meal! I plan to try sweet rice flour soon.)
1 part peanut butter (preservative-laden)

Mix thoroughly, will take some time.

Pack into Coghlan's Squeeze Tube (REI, Campmor, etc), or in cold weather wrap in wax paper. Single Squeeze Tube Proportions (2-3 lunches w/ large tortillas):

8 tbsp honey
8 tbsp corn flour (Masa Flour)
4 tbsp peanut butter

Per tube:
1320 calories
172g carbs (70 simple, 102 complex)
24g protein
38g fat (That's a high proportion of fat, but what the heck...)

BEWARE! Below 40F, Ultralight Joe's Moose Goo becomes impossible to squeeze out! I open the tube from the back and spoon it out when that happens. For snow camping I pack it in wax paper instead, eat it like a candy bar, or pre-pack it into tortillas.

Zupa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.




2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.



4. Add potatoes and cook until soft, about half an hour.


5. Add heavy cream and cook until thoughouly heated.


6. Stir in the sausage.


7. Add kale just before serving. Delicious!

Buon appetito!

Skinny Roasted Garlic Mashed Potatoes

Ingredients

• 1 garlic bulb, unpeeled
• splash of olive oil
• 4 large potatoes (Idaho or russet)
• about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
• salt to taste
• freshly ground black pepper

Directions

1. Preheat the oven to 350°F.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
3. Remove from the oven and let cool.
4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
5. Bring the stock to a boil, and turn down to a simmer.
6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
8. Adjust the salt and pepper to taste.
   

Serving size: 1/2 cup

Dump Cake

Ingredients

• 1 Cube Butter
• 1 Can Pie Filling or Fruit
• 1 Box Cake Mix
• 1 can Soda (use 1/2 to full can depending on filling thickness)

Note: use any flavers that sound good

Directions

1. Wipe butter around sides of Dutch oven
2. Dump in Pie Filling (or fruit)
3. Dump in cake mix
4. Slice remaining butter and put on top
5. Dump in Soda
6. Cook until done (about an hour)

Enjoy!

Rice Pilaf

Ingredients

• Olive Oil
• Onion
• Garlic
• Rice
• Chicken Broth

To cook great pilaf, select a sturdy, wide-bottomed pan with a tight-fitting lid.

Directions

1. Heat olive oil or butter over medium-high heat and sauté minced onion (and garlic, if desired).
2. Add rice, brown to a chestnut color
3. pour in hot water or stock (chicken is best -- both for flavor and color) and simmer until the kernels are tender, about 15 to 20 minutes. Before serving, set pilaf aside off heat for 10 to 15 minutes to finish cooking.

Here's a few tips:

• Sturdy, wide-bottomed pan. A thick, heavy saucepan produces the best rice.
• Slow, even heat gradually cooks the kernels as they absorb moisture.
• For cooking rice pilaf in camp, the cast iron Dutch oven produces superior results. I find that a 10-inch camp oven (with a 4-quart capacity) is that ideal size for a family of four or five. The 12-inch oven is just too large to cook rice for small groups. Reserve the larger oven for 10 or more servings.
• Sauté until brown. Sauté the kernels of rice with aromatics like onion and garlic until browned and a nutty flavor develops. How brown? Let your taste buds guide you. The subtle differences between hues -- from pecan to chocolate to coffee bean -- will yield flavors distinct from each other. From the nutty pecan to the robust coffee bean, the kernels will evolve as they sauté.
• Simmer with less liquid. Culinary wisdom dictates a ratio of 2 cups liquid to each cup of rice. For fluffy pilaf that's firm and tender at the same time, I like to use less liquid. I find that a ratio of 1-1/2 to 1-3/4 cups of liquid to each cup of rice produces a superior product. The kernels will fall apart when fluffed with a fork.

Prairie chicken

Ingredients

• 2 Tablespoons each, parsley flakes & thyme


• 1 Tablespoon each, marjoram, oregano, celery salt, & rosemary


• 1 teaspoon each, garlic salt, onion salt, ginger, ground black pepper, sage, & paprika

Directions

1. Using the correct number of coals under the oven, brown both sides of enough clean, uncoated chicken pieces to cover the bottom in a hot Dutch oven with a bubbling 1/4 inch of oil.


2. When the chicken is browned to your liking, remove the excess oil from the oven and discard.


3. Season the chicken generously with the pre-mixed coating


4. Put lid on oven, arrange coals as noted earlier (top and bottom) and cook for 45 minutes to one hour.

Deveere's Tasty Cornbread - DeVeere Mortensen

Ingredients

• 2 cups all purpose flour
• 2 cups ground popcorn flour (or cornmeal)
• 3/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2/3 cup oil
• 3 eggs
• 2 cups milk

Directions

1. Combine all ingredients and mix well. Oil 12" oven and pour in batter. Bake approximately 50 minutes.
2. After 40 minutes test for doneness.
3. Serve with honey and butter.

Yummy!

DeeVere Fish Fry

Ingredients

• Equal portions Masa Flour and Flour
• Butter flavored Crisco
• Season to taste
  

Directions

1. Cover fish with flour and seasons.
2. Fry in Crisco until done.

Mountain Man Breakfast - Mike Hendriksen

Ingredients

• 2 lbs. sausage or bacon, or both
• 8-10 potatoes, scrubbed and finely diced or processed
• 2 large onions, chopped
• 12-18 eggs, mixed together as for an omelette
• 1 lb. sliced cheese
• 1 bottle salsa, medium
• 2 bunches chopped green onions
• salt and pepper
• Optional: 1 fresh green pepper, chopped
• Optional: 1/2 lb. fresh mushrooms, sliced

Directions

1. Cook the sausage or bacon in a 14-inch Dutch oven until done.
2. Remove excess grease.
3. Add the onions and potatoes. Cook over medium heat and stir about every 5 minutes to assure even cooking throughout.
4. Season with 2 teaspoons of salt, or to taste.
5. When the potatoes and onions are almost cooked (20-25 minutes), add optional peppers and/or mushrooms, if desired. Mix in and let them cook for 5-10 minutes. Then pour the egg mixture (seasoned with 1 tsp salt and 1/4 tsp fresh ground pepper) into the oven over the potato-onion-meat mixture.
6. Continue cooking over medium to medium-low heat under the oven and medium to medium-high heat on the lid for about 30 more minutes, or until the egg mixture is firm and doesn't run when tested with a knife in the middle.
7. Add grated cheese and chopped green onions to the top about 5 minutes before serving so the cheese is melted and bubbly.
8. Serve with salsa or your favorite ketchup or other sauce.

Makes 12-14 hearty servings.