Dutch oven cooking is one of my favorite parts of camping. It seems we are always experimenting with something new to cook in our Dutch ovens. Dutch ovens are extremely useful cook ware items, and you can make most anything in them.
When using cast iron cookware, it is important to follow the instructions of the manufacturer in the cleaning and seasoning of the cookware. If taken care of properly, it will last you a lifetime.
I hope you enjoy the following recipes which are designed expressly for Dutch oven cooking. These recipes can however be adapted for use in a modern kitchen.
The chart provided here tells how many charcoal briquettes to use when cooking in your Dutch oven, for the size oven you have chosen to use. You can, of course, cook using the coals of your campfire, and by using this chart, you can also get a good idea how many coals to use as well.
Lodge Manufacturing recommends that you use the “3 up, 3 down = 325 degrees F” formula. This formula is based on the oven’s diameter and the use of full-size charcoal briquettes. The diameter plus 3 equals the number of briquettes required for top heat. The diameter minus 3 equals the number of briquettes needed for bottom heat. This heats the oven to 325 degrees F.
Oven Sizes 5 inch 8 inch 10 inch 12 inch 14 inch 16 inch
Top Heat 8 11 13 15 17 19
Bottom Heat 3 5 7 9 11 13
Dutch Oven Cobblers
4 cups canned Fruit (peaches, cherries, pineapple, apricots, etc.)
1 can Sweetened Condensed Milk
1 Box Yellow or White Cake Mix
First, start fire early so you will have plenty of hot coals. (You can also use your oven set at 350 degrees F, or fill the bottom of your charcoal barbeque with charcoal.)
Next, line a 4-qt cast iron Dutch oven with heavy duty aluminum foil. (If you don’t have heavy duty aluminum foil, use a double layer of standard foil). If your doing this on a bed of coals use the type of Dutch oven that has feet and a flat lid with a lip to hold the coals.
Mix partially drained fruit with about 1/2 cup of the cake mix and pour into the foil lined Dutch oven. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture.
Put cover on Dutch oven, and place coals according to chart above. Cook for 45 min. to an hour (check after 40 minutes).
Note: Cooking this way makes clean up a snap!
10 or 12 medium to large sized Potatoes
1 or 2 large Onions
Salt & Pepper to taste
Peel potatoes and cut into small pieces (no larger than 1″ x Â½”) then peel and dice onions. Place in Dutch oven sized pan which has been prepared with vegetable oil. Add salt & pepper to taste. Stir to coat evenly with vegetable oil. Season a second time. Use chart above for coal placement. Cook for about one hour, then check for doneness.
*For a change of pace, try adding six strips of bacon to bottom of Dutch oven, and two cups shredded cheese on top of potatoes about 20 minutes before serving.
Serves 6 to 8.
Note: Some folks say that adding Sprite, 7-Up, Mountain Dew or Beer in place of the vegetable oil gives moisture, flavor and inhibits sticking , while keeping the recipe low-fat.
1 pkg. Lasagna noodles, cooked and drained (1 lb)
1 cup Chopped Onion
2 Garlic Cloves, chopped
2 Tbsp. Margarine or Butter
2 cans/jars Spaghetti Sauce, any flavor (26 oz)
1/2 cup Water
1 can Chopped Green Chilies, drained (4 oz)
1 tsp. Ground Cumin
1 pkg. Cream Cheese, softened (8 oz)
2 tsp. Chicken Flavor Instant Bouillon
3 cups Chopped Cooked Chicken
4 cups Shredded Mozzarella Cheese
3/4 cup Chopped Celery
Preheat oven to 375 F. In first Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery.
Generously grease second Dutch oven and in bottom, spread 3/4 cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1-1/2 cups mozzarella. Repeat layering, ending with sauce. Cover; using above chart, place coals over and under oven and cook 30 – 45 minutes or until hot and bubbly. Uncover. Top with remaining 1-1/2 cups mozzarella. Let sit for five minutes before serving.
Dutch Oven Chicken
3 pounds Chicken Pieces — skinned
1 cup Flour
Salt & Pepper
Vegetable Oil — as needed
Pour about 1/2 cup of vegetable oil into bottom of Dutch oven and set aside. Rinse chicken in cold water, and roll in flour. Place chicken pieces, bone side down when possible, in a layer on bottom of pan. Season chicken pieces and add a second layer if needed. Coat inside of lid with 1 or 2 tablespoons of vegetable oil. Place lid on pan, and use above chart to place coals over and under oven. Let chicken cook for about 30 or 40 minutes.