n 6 quart or larger dutch oven with enough water to cover
t or on a metal Dutch oven camp table with wood
This Dutch oven recipe can take a couple
ell.
Heat a 12\" dutch oven using 16-18 briquettes on
urning 21 briquettes for a 10\" dutch oven, if u are using a
Heat oil in a large Dutch oven over medium-high heat.
hops.
Place fat in dutch-oven.
Over medium heat; cook
n bottom of a 12\" dutch oven, if you can't melt
live oil in a large Dutch over over medium-high heat
Soften yeast in
tepid\twater and add 1 teaspoon sugar. Mix milk, margarine,
sugar and salt.
Add yeast mixture.
Add eggs. Add flour to
make\ta soft dough.
Let stand 10 minutes and
then knead.
Let
rise
until
double.
Shape
into three sections
and braid.
Place in14-inch Dutch oven.
Brush dough with melted margarine.\tPlace lid on oven and let rise for 20 minutes.\tPlace 12\tcoals
on
top and 6 coals on the bottom. Bake 45
minutes while
rotating a quarter turn every 15 minutes.
Preheat oven according to instructions on cake
Coat bottom and sides with 2 tablespoons melted butter.
Arrange sliced onions in bottom of 10\" Dutch Oven.
Sprinkle onion layer with brown sugar, salt and pepper.
Layer sweet potatoe slices over onion layer.
Combine maple syrup, melted butter and thyme in small bowl. Pour over sweet potatoes and onions layers.
Put lid on dutch oven and bake using 12 briquettes bottom heat (LP=med.high) and 14 briquettes top heat for 1 hour. Potatoes and onions should be tender.
Brown chicken breasts in small amount of oil; sprinkle with salt and pepper.
Combine undiluted soup and rice; spoon over top of browned chicken in Dutch oven.
Sprinkle Parmesan cheese over top and cover.
Bake in hot coals for about 45 minutes, until done and liquid is absorbed.
Melt margarine in a 14-inch Dutch oven.
Dip chicken in egg mixture
and
then\tpancake mix.
Season to taste.\tBake 1 1/2 hours
with
12
coals
on top and 12 coals on the bottom. Replenish coals if needed.
Saute onion and celery in butter in Dutch oven until crisp-tender.
Arrange chicken in layer over vegetables; add spaghetti in a layer.
Combine soup, broth, lemon juice and pepper.
Pour over spaghetti, making certain all of spaghetti is moistened.
Sprinkle mushrooms over top.
Cover; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes or until spaghetti is tender.
Garnish with Parmesan cheese and paprika.
Makes 4 generous servings.
Can be frozen or reheated.
Sprinkle chicken breasts lightly with salt, pepper and paprika.
Place chicken breasts in crock-pot (Dutch oven).
Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Drain.
Add green pepper, onion, tomato, olives, mushrooms, and oregano. Stir well.
Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles.
Mix reserved olive liquid (or just use water), mushroom soup, and spaghetti sauce. Pour over the cheese and noodles.
Tightly cover pot, reduce heat to medium-low, and cook for 1 hour.
You will also need charcoal and a 14-inch Dutch oven.
Preheat oven to 375\u00b0F.
On
6 1/2 quart Dutch oven on the stove over high