These probably won't fly at an authentic reenactment but they work good on Western Oregon hunting trips when its rained all day. They are simple enough I'm sure many of you have done something similar.
1) Dutch Oven Chicken stew:
Fry chicken up in a Dutch oven until brown, remove the chicken and when the oven is cool enough add water to dissolve the drippings, wash and slice potatos and add to the water. Cook the taters and add cream of chicken soup, or cream of mushroom, or my favorite mushroomy cream of chicken. Add whatever veggies you like and let cook. WARNING, if you add frozen peas do it at the end of the cooking, too long in the oven makes them mushy sickly sweet and that flavor winds up in the whole meal. I pre cook this at home where its warm and dry and freeze in plastic containers. At camp just add the frozen meals to the Dutch oven and warm up. Its not French cuisine but its filling, tastes good to me, and an easy camp meal when prepared before hand. You can vary the recipe to your own taste.
2) Burritos:
Breakfast burritos use sausage, lunch or dinner burritos use ground beef. There is no determined recipe for burritos, cheese, rice, potatos, peppers, salsa, eggs, seasonings, whatever. Cook them and let them cool. Wrap in foil, chop up celery and include the chopped celery in a second wrapping of foil. Freeze the wrapped burritos and then when you're on your camping trip heat them up by the campfire or in a dutch oven. The celery will help to prevent scorching the burrito from too hot a fire (No guarantee as I have proven over and over). Throw the foil away and you've done the dishes. I have tried ground turkey to be a little more on the healthy side, and went right back to the red meat.
3) I'm working on using Bobeli pizza shells in a Dutch oven to make pizza but haven't found the right amount of charcoal to use without burning the pizza. I do know you want more heat from the top than the bottom. Any advice would be appreciated.
1) Dutch Oven Chicken stew:
Fry chicken up in a Dutch oven until brown, remove the chicken and when the oven is cool enough add water to dissolve the drippings, wash and slice potatos and add to the water. Cook the taters and add cream of chicken soup, or cream of mushroom, or my favorite mushroomy cream of chicken. Add whatever veggies you like and let cook. WARNING, if you add frozen peas do it at the end of the cooking, too long in the oven makes them mushy sickly sweet and that flavor winds up in the whole meal. I pre cook this at home where its warm and dry and freeze in plastic containers. At camp just add the frozen meals to the Dutch oven and warm up. Its not French cuisine but its filling, tastes good to me, and an easy camp meal when prepared before hand. You can vary the recipe to your own taste.
2) Burritos:
Breakfast burritos use sausage, lunch or dinner burritos use ground beef. There is no determined recipe for burritos, cheese, rice, potatos, peppers, salsa, eggs, seasonings, whatever. Cook them and let them cool. Wrap in foil, chop up celery and include the chopped celery in a second wrapping of foil. Freeze the wrapped burritos and then when you're on your camping trip heat them up by the campfire or in a dutch oven. The celery will help to prevent scorching the burrito from too hot a fire (No guarantee as I have proven over and over). Throw the foil away and you've done the dishes. I have tried ground turkey to be a little more on the healthy side, and went right back to the red meat.
3) I'm working on using Bobeli pizza shells in a Dutch oven to make pizza but haven't found the right amount of charcoal to use without burning the pizza. I do know you want more heat from the top than the bottom. Any advice would be appreciated.
