Dutch Oven Recipes

Cherry cobbler

3 cans of cherry pie filling
¾ cup Bisquick
¼ cup of milk
1 tbsp brown sugar

Spray with cooking oil a Dutch oven. Place the contents of the pie filling cans in the Dutch oven. In a bowl mix the Bisquick, milk and brown sugar. Place the batter over the pie filling. 

Cooking tip: Take a shovel and remove hot coals from your campfire and make a small pile beside your campfire about the size of your Dutch oven. Sit your Dutch oven on this pile of coals and then shovel and fill the lid with hot coals. This way the Dutch oven will be heated form both the top and the bottom. With hot coal the cobbler will be done in 15-20 minutes. You can check the progress by lifting the lid with a lid lifter or plies with coal still on the lid. Be sure to wear a leather cooking glove to prevent burns. 

You can substitute other fruit pie filling or try putting different flavors beside each other in the Dutch oven. Caned fruit can also be used by adding sugar to the fruit and cooking a little longer.

Chili

1 lb. Ground beef
1 large can tomatoes
1 small onion, chopped
1 can stewed tomatoes
½ teaspoon salt
½ teaspoon sugar
1 bay leaf
2 tsp. Chili powder (hot)
2 cans kidney beans
1/8 teaspoon cayenne pepper
Dash of each: ground allspice, ground cloves, and cinnamon (optional)

Put in Dutch oven and simmer for 2 hours.

Coney Sauce

1/2 pound ground beef
1/4 cup water
1/4 cup chopped onion
1 clove garlic, minced
1 cup tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon seasoning salt
1/2 teaspoon salt

In a cast iron skillet or dutch oven, sauté the ground beef and onions for 10-15 minutes over med-high heat until well browned. Break up with a fork until fine. Add the water, garlic, tomato sauce, chili powder, seasoning salt and salt. Allow to simmer for 10 minutes, or until heated through

Apple Crisp

Apples, (McIntosh or Jonathan are good varieties), peeled and sliced
3/4 cup dark brown sugar
1 1/4 cup flour
1/2 cup quick oats
1 tablespoon cinnamon
3/4 cup butter

Spray bottom of Dutch Oven with a cooking spray, Fill Dutch Oven half way up with apples. Combine brown sugar, flour, oats, and cinnamon together. Cut butter into mixture. Spread mixture over apples. Cover and cook about 45 minutes or until apples are tender.

Mustocohola

2 Tablespoons bacon drippings
2 Cups chopped onions
2 medium green peppers, chopped
¼ lb. Mushrooms, sliced
¾ lb. Lean ground beef or ground round
¼ lb. Bulk sausage
1 Tablespoon chili powder
¾ teaspoon salt
¼ tsp. Pepper
1 lb. can tomatoes
½ lb. Small or elbow macaroni, cooked and drained

Heat bacon drippings in a large Dutch oven. Add onions and peppers, stir-fry until tender. Add mushrooms, stir-fry for 5 minutes. Add beef and sausage, stir-fry until brown. Stir in chili powder, salt, and pepper. Add tomatoes. Simmer uncovered for about 30 minutes or until slightly thickened. Stir in macaroni; heat to bubbly hot.

Quick and Easy Chicken & Noodles

Large can chicken broth
Canned chicken
8 oz. Medium to wide noodles
Pepper, be generous 
Can of peas and carrots (optional)

In Dutch oven, bring broth to boil, add chicken, noodles, vegetables and pepper. Raise high enough that it is just simmering. Cook for approximately 20 minutes until noodles are done.

Submitted by Jolene Rehm, Orrville, OH

Calico Beans

½ lb. Hamburger
½ lb. Bacon, cut in pieces
½ teaspoon salt
1 cup chopped onion

In Dutch oven, fry together until pink is out of hamburger and onion is tender. Drain grease.

Stir in:
1 cup brown sugar
2 Tablespoons vinegar
2 teaspoons mustard
½ - 1 cup catsup

Simmer for 20-30 minutes. Add:

1 can pork and beans
1 can butter or northern beans
1 can kidney beans
1 can garbanzo beans

Submitted by Jolene Rehm, Orrville, OH

Cook for about another 10 minutes until heated through.

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