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Dutch Oven Cooking

Troop 78 Colton, New York

The Dutch Oven is one of the greatest cooking tools ever invented.  If you can cook it at home, you can cook it dutch.  Here are a few of the great dutch recipes out there. 

Clam Chowder
1 Stick of butter 
6 Potatoes cubed
4 Chicken Bouillon cubes
3 C milk
1 Onion chopped
1 C chopped celery
1/2 tsp. salt
2 C water
3 Tbs. cornstarch
1/4 C water
2 cans chopped clams
Pepper to taste
Melt butter in dutch oven.  Add onion and celery and wilt.  Add potatoes, salt and pepper, 2 C water adn bouillon cubes.  Cook until potatoes are tender, about 30 minutes.  Stir in milk and clams.  Blend cornstarch with 1/4 C water then add to oven.  Boil for 5 more minutes  Add parsley if desired. 
Dutch oven Chicken Supper
3T vegetable oil
2-3 lbs. cut up chicken
1 onion chopped
1 clove minced garlic
1/2 C celery leaves
1/2 C Green Pepper Chopped
2 carrots chopped
4 Red potatoes cubed
1/2 C long grain rice
4 C chicken broth
1/2 tsp salt
1/2 tsp pepper
1 C frozen peas
Heat oil and add chicken and cook until golden.  Add onion, garlic, celery, green pepper, and carrots.  Cook unit onions wilt.  Add in potatoes, rice, peas, broth, salt, and pepper.  Bring to a boil, then reduce heat to simer until rice and potatoes are tender
Breakfast Bake
1 Doz. Eggs
1 lb Bacon
1 lb sausage
1 Green Pepper diced
1 Onion diced
1 C sliced Mushrooms
4 Potatoes shredded
2 C Extra Sharp Cheddar Cheese Grated
2 C milk
In dutch oven fry bacon and sausage.  Toss in pepper, onion, potatoes, and mushroom and wilt.  Drain grease.  In a bowl mix eggs and milk and beat.  Add egg mix and cheese to oven and stir everything together.  Bake until it doesn't shift when tilted.
Dutch oven Red Beans and Rice
2 Ham steaks cubed
2 T. Olive oil
2 T. Goya Recaito
1 can Goya tomato sauce
1 package Goya Sazon
1 onion cubed
1 green pepper cubed
2 Large cans Kidney beans drained
Garlic Powder
Salt and Pepper
2 Cups uncooked rice
Place oil in dutch oven and heat over coals.  Add ham and fry.  Drain oil from oven, then add Recaito, onion, green pepper, Sazon, garlic, salt and pepper and let wilt.  Add kidney beans, tomato sauce, and 4 cans of water.  Bring to a boil and let simmer until thick.  While simmering, prepare rice per instructions on package.  When done, serve beans over rice.
Dutch Apple Pie
5 C Sliced Apples
1/2 C Sugar
3/4 tsp Cinnamon
1/2 tsp Nutmeg
2/3 C Sugar
1 1/2 C Flour
12 T Butter
1 Pie shell (approx. 9 in.)
Mix apples, 1/2 C sugar, cinnamon, and nutmeg.  Place in the pie shell.  Next, mix 2/3 C sugar, flour, and butter then spread over apple mixture.  Place in dutch oven and bake for about 35 minutes.

Dutch Oven Cobbler
1 box white cake mix
1 stick butter or margarine
2 cans of fruit pie filling (Raspberry being my personal favorite)
Dump both cans of pie filling into bottom of dutch oven.  Pour white cake mix over filling spreading out fairly evenly.  Spread tabs of butter or margarine over the top of cake mix.  Cover and bake until top is golden brown and it no longer flows if tilted. 
Chicken Rueben Cassarole
2 Chicken breasts cubed
1 bag saurkraut
4 Slices Swiss cheese
6 Tablespoons Thousand Island or Russian dressing
2 Cups Rye Triscits crumbled
In dutch oven brown the chicken.  Then, drain chicken.  Mix saurkraut with chicken.  Then, coat with dressing.  Layer cheese over dressing and top with Triscits.  Bake in dutch oven for about 30 minutes.
Caramel Dumplings
3 C Brown Sugar
1 1/2 C Sugar
3 T butter
2 tsp vanilla
1/2 C chopped walnuts
4 tsp baking powder
7 C water
2 T butter
1 C Sugar (additional)
1 C milk
2 1/2 C flour
In dutch oven bring water to boil.  In a bowl cream together 2 T butter, 1 C sugar, and milk.  Add nuts, baking powder, and flour to bowl and mix well.  To boiling water add brown sugar, 1 1/2 C sugar, 3 T butter, and vanilla and stir.  Drop dough into syrup mix by spoonfuls.  Bake for about 20 minutes.
Chicken and Dumplings
1 1/2 C Milk
1/2 C peas
1/2 C carrot slices
1 C cubed chicken
1 can condensed cream of chicken soup
1 C Bisquick
1/3 C milk
Heat 1 1/2 C milk, peas, carrots, chicken and soup in dutch oven to boiling.  Stir Bisquick and 1/3 C milk to make a soft dough.  Drop dough by spoonfuls into boiling mixture.  Simmer uncovered for about 10 minutes.  Cover and cook and additional 10 minutes.  Serve hot.
Baked Aloha
1 Can crushed pineapple (20 oz.)
1/4 Cup water
2 Eggs beaten
2 Tbs. cornstarch
1 Cup sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1 Tbs. butter or margarine
In a large bowl combine pineapple, water, eggs, cornstarch, sugar and vanilla; mix well.  Pour into a greased 1.5 casserole dish or dutch oven.  Sprinkle cinnamon over top and pads of butter.  Bake for about an hour.
Sweet and Sour Pork
6 Pork chops
1 Tbs. vegetable oil
1 can crushed pineapple
1/2 C chopped green pepper
1/2 C water
1/2 C brown sugar
2 Tbs ketchup
1 Tbs instant tapioca
1 Tbs soy sauce
1/2 tsp dry mustard
Brown pork in oil and drain.  Replace the pork in dutch oven and add all other ingredients and mix well.  Cook in dutch oven using low heat.  Serve over rice if desired
White Chili
1lb Chicken cubes
1C chopped onion
1 Can chicken broth
2 cloves chopped garlic
1/2 tsp. oregano
3 cans white beans (great northern or other) drained
1 red pepper chopped
Hot peppers (jalepeno, green chilis, etc.) to taste
2 Tbs. olive oil
Shredded Monterey Jack cheese
In a dutch oven, fry chicken, then add garlic and red peppers.  Drain oil.  Add remaining ingredients except cheese and let simmer for 2 hours.  Serve hot, add cheese to the top.