Camping Recipes for Your Dutch Oven
Love to camp and cook outdoors? There’s nothing as satisfying as making camp and cooking your meal over a campfire. The food just tastes better, and the atmosphere can’t be beat. Every year families pack up and head for their favorite camping destination. Some may go as fancy as an RV while others prefer a simple family tent. Either way you choose, camping is a wonderful family activity.
Even though you may be ‘roughing’ it in the great outdoors this summer, you don’t have to settle for plain old hot dogs cooked on a stick you find in the woods nearby. There is a fantastic utensil that’s been around forever called the ‘Dutch Oven’, and with it the cooking possibilities are endless, as are the delicious recipes.
There are very many sizes and options available for Dutch Ovens, but for the most part, with one you can bake, stew, roast, fry, boil etc. There are basically two dutch oven types of cooking, either cooking with it or cooking something inside of it. Absolutely amazing biscuits can be baked in a Dutch Oven; imagine how great they would be outdoors with fresh campfire coffee and bacon frying in your cast iron skillet.
Here are some tried and truly wonderful camping recipes using a cast iron Dutch Oven.
Corned Beef & Cabbage
2 lb Well trimmed corned beef boneless brisket or round
1 sm Head green cabbage, cut into 6 Wedges
6 md Carrots cut into quarters
1 sm Onion, quartered
1 Clove garlic, crushed
Pour enough cold water on corned beef in Dutch Oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carrots, heat to boiling. Reduce heat and simmer uncovered 15 min.
Dutch Oven Biscuits
2 c Flour
1/2 ts Salt
3 ts Baking powder
4 tb Solid shortening
1 c Milk (or dilute canned milk)
Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.
Campfire Meatloaf
1 1/2 lb Ground beef
3/4 c Quick oats
1 Eggs
1/4 ts Dry mustard
1/4 c Bell pepper
1 pk Onion soup mix
3/4 ts Salt
Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.
When you’re making your plans to head out for your family camping trip this year, make sure to include your Dutch Oven and some of these great tasting camping recipes. You’ll treasure the experience and your family will too!
For more delicious quick and easy dinner ideas and easy crock pot recipes please visit ‘Quick and Easy Dinner Recipes’ http://quickandeasydinnerrecipes.blogspot.com and ‘Family Crock Pot Recipes’ http://familycrockpotrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd
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Campfire Cooking and Recipes
Naturally I embraced my new passion with enthusiasm and have been collecting a number of 
camping recipes and tips. Since this is time of year when families are making vacation plans and some of our subscribers will be going camping, I wanted to share some of my newly gleaned information with you.
Note: For those of you who are not camping this year but are still driving to their destinations, please read my ezine article entitled, “Road Trip Tips for Kids.”
Pita Bread Pizza
1 package (6) Pita rounds
1 14 oz. jar prepared pizza sauce
1 8 oz. package shredded mozzarella cheese
Any other toppings you like
Place pita bread on hot grill and toast to desired doneness. Turn over, add pizza sauce, cheese and any other toppings you desire. Grill till cheese melts.
Source: Camping Recipes.com
Campfire Stew
1 pound hamburger
1 medium onion [optional]
2 cans mixed vegetables [don't drain]
1 bottle ketchup
In Dutch oven, brown hamburger with onions and then drain the fat. Return to fire/burner and add the remaining ingredients. Also, rinse your ketchup bottle with about 1/2 cup water and add. Let simmer for at least 30 minutes; but it is best to simmer for about an hour. If stew starts to become dry, just add a little water or more ketchup diluted with a little water for you ketchup lovers! Serve hot with warm bread or crackers. For added flavor, pour into your serving a little ketchup, steak sauce, Worcestershire, etc.
Source: Camping.About.Com
Cast Iron German Potato Salad
4 slices bacon
1 medium red onion, diced
1 pound red potatoes, precooked and cut in half
3 tbsp. white vinegar
Salt and pepper, to taste
Fry the slices of bacon in a cast iron skillet. When done, remove bacon with a slotted spoon and add onion to bacon drippings, cooking and stirring until onion is clear. Add potatoes and sear for 1 minute, cut side down, until brown and crisp. Remove from heat and pour the contents into a large mixing bowl, setting the skillet aside. Crumble the bacon and add to potatoes, along with the vinegar, salt and pepper, mixing thoroughly. Chill and serve.
For more cast iron skillet recipes, please see my ezine article “How to Care for Your Cast Iron Skillet (plus recipes).”
Foil Pocket Dinner
A friend of mine told me about this type of campfire/grill foil cooking which I thought was really cool. In addition the following simple recipe, I found hundreds more at ChuckwagonDiner.com:
Hamburger or Chicken
Potatoes, sliced
Carrots, sliced
Worcestershire Sauce
Foil Bag
Hamburger shaped into a patty or piece of chicken, sliced potatoes, and carrots. Place in a foil bag and add Worcestershire sauce. Cook on coals or grill until tender. Serve with green salad and/or fresh fruit.
Ziplock Omelets
One serving:
2 eggs
1 ziploc bag
Extra ingredients: cheese, mushrooms, ham, onion, green peppers, tomatoes, etc.
First have each individual write their name on a quart-size ziploc freezer bag. Crack 2 eggs into the bag (not more than 2) and shake to combine them. Add whatever extra ingredients that person wants in their omelet and mix contents together well. Be sure to squeeze extra air out of the Ziploc bag. Place the bags into rolling, boiling water for exactly 13 minutes. You can
cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Also makes a great conversation piece 
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Charlene Davis is an experienced and published writer specializing in business, retail, e-commerce, weddings, parenting, spirituality, and food. For more recipes and cooking articles, visit her Busy Moms Recipes blog at http://busymomsrecipes.blogspot.com or sign up for her free newsletter at http://www.busymomsrecipes.com
Article Source: http://EzineArticles.com/?expert=Charlene_Davis
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