3
tbsp butter
3 tbsp all purpose flour
2 cups chicken broth
1 package of favorite taco seasoning
salt to taste
1 (4oz) can chopped green chilies
2 cups cooked shredded chicken breasts
1 C sour cream
12 corn tortillas, cut into bite-sized pieces
2 cups grated cheese,
1 (4oz) can chopped green chilies
2 cups cooked shredded chicken breasts
1 C sour cream
12 corn tortillas, cut into bite-sized pieces
2 cups grated cheese,
- In a 12" Dutch Oven, melt butter. Stir in flour, cook for 1 minute and whisk in chicken broth. Stir until smooth and thickened.
- Stir taco seasoning, salt, green chilies and chicken into the sauce. Bring to a simmer, and cook a until chicken is is warmed.
- Stir sour cream into the sauce and add the tortillas pieces, and 1 cup of cheese. Stir until combined and top with remaining cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
Dutch Oven Sourdough Chicken
Barbecue Pizza
Prepare dough, then while waiting for dough to rise prepare the chicken.
Pizza
Toppings for 2 - 12" Dutch Ovens
2 Chicken Breast
1/2 tsp of following seasonings
salt
pepper
garlic powder
smoked paprika
4 cups mozzarella cheese OR 1 package sliced provolone
2 cups your favorite barbecue sauce, divided
1/2 cup sliced red onion
1 can sliced black olives (optional)
Mix seasoning together.
Sliced chicken breast length wise
to make thinner. Coat well with seasoning mix.
Baked at 350° until done, about 30 minutes. Cool. Dice chicken,
After removing Dutch oven lid, pour 2/3 of barbecue sauce on
semi-cooked dough. top with 1/2 of the cooked chicken, sliced onions and
cheese. Drizzle with 1/3 cup of barbecuesauce.
Return Lid with heat. Cooke until cheese is melted.
Crust for 2 -
12" Dutch Ovens
1 1/2 cup sourdough starter, unfed
3/4 cup hot tap water
3 1/4 cups flour
1/2 tsp instant yeast
1/2 tsp. onion powder
Thoroughly stir your starter. add 1 1/2 cups to large
bowl. Add remaining ingredients, adjust
flour as necessary depending on thickness of starter. Mix well and kneed for about 10 minutes. Form
into a ball, place in greased bowl and let rise to double.
Generously grease 2 Dutch ovens. Fold 2-3, 6" long
pieces of foil in thirds. place down
sides and on bottom of Dutch oven as pictured.
Divide dough in have and roll, pat, toss, press dough to 13-14 inches. (if doing one at
a time, place second half of dough in a cool place).
bake at approximately 450° for 10 minutes. Remove from heat.
After pizza is cooked, use the foil strips to lift out the pizza.
Cool,
slice,
enjoy!
Pumpkin Chocolate Chip Cake with Caramel
1 Can Pumpkin
1 White or Yellow Cake Mix
2 Eggs
1 Cup Chocolate Chips
1 12 oz bottle
Caramel Ice cream topping
Liberally grease 10" Dutch Oven.
Mix first three ingredients. Pour into Dutch oven. Sprinkle
evenly
with Chocolate chips.
Bake at approximately 350° for
20 minutes, rotating Dutch oven and lid heat at about the half way point.
Carefully remove lids and gently pour all of sauce on top of cake.
Replace lid and bake for 10-15 more minutes until done.
If you are not camping out in the middle of nowhere, this is excellent
served with whip cream or ice cream! Cool Whip is great when camping.
Chuck Wagon Stew
I modified this recipe from Rochelle Mooth
2 1/2 lb Meat, cut into
1" squares
2 tsp Salt
Pepper
to taste
1
lb carrots- cut
6
Medium Potatoes- cut
2
Cans Beef gravy
1 Medium Onion
(Chopped)
Place all ingredients in a large
casserole dish. Pour gravy over top. Do not add liquid. Cover and bake at 400 degrees for about 1 hour, or
until potatoes are done. 15 minutes before serving remove lid and thicken with 4
Tablespoons of flour and 1/3 cup of water-mix well.
Notes
from Caroline: This recipe is great if you don't like the "gamey" taste
that comes with some venison. The beef gravy helps disguise the flavor.
Sheepherder's Breakfast Recipe
3/4 pound bacon strips, finely chopped OR Sausage OR Ham 1 medium onion, chopped
1/2 green pepper diced
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook meat, onion and pepper over medium heat until crisp or done. Drain, reserving 1/4 cup drippings in pan. (If using ham ad oil to prevent sticking)
Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.
Notes from Caroline: Jalapeno, mushrooms, spinach, etc...can be added
Rustic Sourdough Bread
This recipe comes from King Arthur Flour
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
1 teaspoons yeast
1 Tablespoon sugar
2 1/2 teaspoons salt
4- 5 cups flour
Directions
| 1) Combine all of the ingredients, kneading to form a smooth dough. | |
| 2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes. | |
| 3) Gently divide the dough in half; it'll deflate somewhat. | |
| 4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. | |
| 5) Spray the loaves with lukewarm water. | |
| 6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. | |
| 7) Bake the bread for 25 to 30 minutes, until
it's a very deep golden brown. Remove it from the oven, and cool on a rack. |
Hornet's
Nest Cake
1 3.4 oz package instant vanilla pudding mix
2 cups whole milk
1 18 oz package plain yellow cake mix
1 cup butterscotch chips
1 cup chocolate chips
1 cup chopped pecans
Lightly oil or spray 12 inch dutch oven;
1 cup chopped pecans
Lightly oil or spray 12 inch dutch oven;
Mix pudding and milk in large bowl according to
package directions.
Add cake mix, stir until well combined, there will be a few lumps in the batter.
Pour batter into prepared dutch oven, smooth evenly with spatula.
Sprinkle batter completely with chips.
Sprinkle chips with chopped pecans.
Bake at 350 degrees for 35-45 minutes or until tester in center comes out clean.
Cut into small pieces, cake is very rich.
Add cake mix, stir until well combined, there will be a few lumps in the batter.
Pour batter into prepared dutch oven, smooth evenly with spatula.
Sprinkle batter completely with chips.
Sprinkle chips with chopped pecans.
Bake at 350 degrees for 35-45 minutes or until tester in center comes out clean.
Cut into small pieces, cake is very rich.
Apple Dump Cake
2 cans Apple Pie Filling
1 can crushed pineapple
1 yellow cake mix
1/2 melted butter
Dump
first three ingredients into a 12" Dutch oven. even out each layer DO
NOT STIR. Drizzle melted butter evenly over the top. Bake at 350
degrees for and hour.
Notes
from Caroline: Any flavor of pie filling can be used. A 1 quart jar of
homemade pie filling works great. Cinnamon can be sprinkled on top. If
you don't want to melt the butter, just cut it into pats and lay on top
of the cake mix, this takes way 1/2 more butter.
Pigs in a Cornfield
1/2 pound bacon, cut in 1' pieces
4-5 potatoes, cut in 1' pieces
1 onion, diced
6 ears of corn, cut in half6-8 kielbasa or smoked sausage, cut in half
2-4 cups of chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic salt
In a 12" Dutch Oven, fry bacon until crisp. Remove bacon. Line corn around Dutch Oven, next place sausage around oven. Mix spices together. Into the center layer potatoes, bacon and onions and seasonings. Pour chicken stock around outside of pan. you will want about 2" of liquid, this is to steam the corn and potatoes.
I placed 12 charcoals on the bottom and 22 on top. Once the stock begins to boil, it only takes about 30 minutes to cook, Check potatoes and when they are tender your meal is done!
Easy Rhubarb Cobbler4 cups of sliced rhubarb
1 1/2 cups sugar
1 3oz. package strawberry jello
1 yellow or white cake mix
1/2 cup butter, melted
1/2 cup water
1 tsp vanilla
Lightly grease your 12" Dutch Oven. Place rhubarb in oven, sprinkle sugar evenly on top. Next sprinkle the jello powder on sugar. Do not mix the jello or cake mix, you use them as is! Pour the cake mix and spread evenly. Mix melted butter, water and vanilla together. Pour on top of cake mix, (When I make this recipe for camping I mix the liquids together and place them in a jar, so I don't have to deal with it while camping)
To bake I place 8 coals on bottom and 16 on top. Rotating every 15 minutes, cook for 1 hour or until brown and crunch on top!
To cook in your home oven, place ingredients in 9x13" pan. Bake at 350 degrees.
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