Cookbook

Zucchini Appetizers by Shirley Zoller

Prep time 15 minutes. Makes 4 dozen appetizers.

Ingredients

3 cups Zucchini (4 small), thinly sliced unpeeled 
1 cup Original Bisquick Mix
½ cup Onion, finely chopped 
½ cup Grated Parmesan Cheese
½ tsp Salt
½ tsp Seasoned Salt
½ tsp Dried Oregano Leaves
c tsp Pepper
1 clove Garlic, finely chopped
½ cup Vegetable Oil
4 Eggs, slightly beaten

Directions

  1. Heat Oven to 350ºF. Grease bottom and sides of 9 x 13 pan.
  2. Stir together all ingredients, spread in pan.
  3. Bake about 25 minutes or until golden.
  4. Cut into 2 inch squares, then diagonally into triangles.

Wedding Cheeseball by Mary Benfield

Ingredients

16oz Cream Cheese, pre-softened
8½oz Crushed Pineapple, well drained
2 cups Pecans, chopped 
¼ cups Green Pepper, chopped
2 tbsp Onion, chopped
1 tsp Seasoned Salt

Directions

  1. Mix all ingredients, except 1 cup of chopped pecans.
  2. Form into a ball and roll in remaining pecans. Chill. Serve with crackers.

Vege Pizza by Sally Van O’s

Ingredients

2 pkg Crescent Rolls

16oz Cream Cheese
1 cup Mayonnaise
1 pkg Hidden Valley Dressing (dry)
1 tsp Garlic Powder
1 tsp Dill Weed

Broccoli
Cauliflower
Green Onions
Carrots

Directions

  1. Press crescent rolls in jelly roll pan (small baking sheet).
  2. In bowl mix cream cheese,  mayonnaise, ranch dressing packet, garlic powder and dill weed. Spread over crust. Add vegetables of choice, and shredded cheese.

Texas Caviar by Judy Beem

Ingredients

15oz can Pinto Beans
15oz can Black Beans
15oz can White Shoepeg Corn
15oz can Black-eyed Peas

1- Green Pepper, diced fine
1 Medium Onion, diced fine
4oz Green Chilies
4oz jar Pimentos, chopped
2 handfuls Cilantro, chopped

½ cup Oil
¾ cup Cider Vinegar
1 cup Sugar
1 tsp Salt
½ tsp Pepper

Directions

  1. Drain and rinse beans, peas and corn. Especially black beans.
  2. Add green peppers, onion, green chilies, pimentos and cilantro. Set aside.
  3. In microwave safe bowl mix oil, vinegar, sugar, salt and pepper. Warm in microwave to dissolve sugar.
  4. Pour sugar marinade over beans and refrigerate overnight. Will keep up to a week.

Salmon Spread by Bonnie Barrett

Ingredients

2 cans Pink Salmon
2 pkg Cream Cheese
3 Hard Boiled Eggs
1 Onion, chopped fine
Salt and Pepper

Directions

  1. Mix together

Spinach Salad by Betty Johnson

Ingredients

1 Bag Baby Leaf Spinach
½ Granny Smith Apple, sliced thin
Handful of Red Grapes, sliced in half
¼ cup Feta Cheese, crumbled

4 Tbsp Balsamic Vinegar
4 Tbsp Sugar
4 Tbsp Olive Oil

Directions

  1. Combine spinach, apple, grapes and feta cheese in large bowl.
  2. In separate bowl whisk vinegar, sugar, and olive oil.
  3. Pour dressing mixture over salad and serve.

7-Up Salad or Dessert by Carol Newton

Ingredients

2 ½ cups miniature marshmallows
7 oz 7-up
1 small lime jello
6oz Cream Cheese, at room temperature
1 cup Crushed Pineapple, drained
¾ cup Nuts
8oz Cool Whip
1 cup Salad Dressing or Mayonnaise

Directions

  1. Heat and stir marshmallows in 7-up. Add lime jello.
  2. Mash cream cheese and add to mixture. Take off stove and beat mixture. Add pineapple and nuts.
  3. Chill till thick (about ½ hour). Fold in Cool Whip and mayonnaise into mixture. Keep refrigerated.

Pepe Salad by Jean Keefer

Ingredients

30oz Fruit Cocktail
10oz Crushed Pineapple
small can Mandarin Oranges
½ box Pepe Pasta, cooked, set aside to cool

Directions

  1. Drain, fruit cocktail and crushed pineapple, reserve juice. Add: 1 egg, ½ cup sugar, ½ teaspoon of salt and 1 ½ tablespoon of cornstarch. Cook stirring constantly till comes to boil and thickens. Cool.
  2. Combine fruit mixture and macaroni, put drained fruit on top of macaroni and refrigerate overnight.
  3. Just before serving add 12 oz container of cool whip and fold into mixture

Dutch Oven Vegetable Medley

12 inch Pot
Coals: 24 Top ~350ºF

Ingredients

1 cup Water
1 cup
Broccoli Florets
1 cup Cauliflower Florets
1 cup Baby Carrots
1 cup Mushrooms, sliced
1 cup Green Pepper, chopped
1 cup Zucchini, chopped
1 cup Squash, chopped
1 cup Butternut Squash, chopped
1 stick Butter
1 Onion, sliced
Garlic Salt
Pepper to Taste
2 Cups Sharp Cheddar
Grated Parmesan

Directions

  1. Put ¼ inch water into dutch oven and add vegetables. Place slices of butter on top of veggies.
  2. Put Dutch Oven over 24 coals until recipe steams then pull out at least half of coals. Steam veggies until carrots are tender.
  3. Set oven off coals remove water with a baster, cover veggies with grated cheeses and put the lid on the oven. Serve when cheese is melted.

Dutch Oven Baked Squash

12 inch Pot
Coals: 17 Top, 8 Bottom ~350ºF

Ingredients

4 Zuchinni Squash, sliced
4 Yellow Squash
1 Onion, sliced
2 Cups Swiss Cheese
Garlic Salt and Pepper to Taste

Directions

  1. Cook until tender approximately 45 minutes.
  2. Top with cheese and cover until melted.

Zesty Carrot Bake by Barbara Mohr

Ingredients

1lb Carrots, cut into 1/2 inch slices
2 Tbsp Onion, minced
¾ cup Mayonnaise
⅓ cup Water
1 Tbsp Prepared Horseradish
¼ tsp Pepper
½ cup Dry Bread Crumbs
2 Tbsp Butter, melted
½ cup Sharp Cheddar Cheese, shredded

Directions

  1. On stovetop or in a microwave oven, cook carrots until tender. Place in a 1-quart baking dish; set aside.
  2. In a small bowl, combine onions, mayo, water, horseradish and pepper; mix well. Pour over carrots.
  3. Combine bread crumbs and butter; sprinkle on top.
  4. Bake, uncovered at 350ºF for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese melts.

Makes 6 serving. (For Pot-Luck suppers, I always double this recipe!)

Wisconsin Corn Casserole by Joyce Verby

Ingredients

1 can Whole Kernel Corn
1 can Cream Corn
1 cup Sour Cream
1 stick of Butter
1 pkg Jiffy Corn Muffin Mix

Directions

  1. Mix all ingredients together.
  2. Place in casserole dish and bake at 350ºF for about an hour.

Corn Pudding by Betty Mutschler

Ingredients

3 Eggs, beaten
¾ cup Sugar
2 heaping Tbsp Flour
Dash of Salt
1 ½ cup Whole Milk
1 can Cream Style Corn
½ stick of Butter
½ tsp Vanilla

Directions

  1. Mix flour and sugar and set aside.
  2. Put 2 Tbsp of butter, melted, in bottom of baking dish. Mix eggs, flour and sugar mixture, milk, corn and vanilla together and pour into baking dish. Dot with remaining butter.
  3. Bake at 375ºF for 45 minutes or until set. Serves 6.

Broccoli Casserole by Sharon Temple

Always requested at family gatherings. Make at your own risk.

Ingredients

1 package Cooked Chopped Broccoli
2 Eggs
1 can Cream of Mushroom Soup
1 cup Mayo (not salad dressing)
2 cup Cheddar Cheese, shredded

Directions

  1. Mix all together and bake in a greased casserole dish at 350ºF, until nice and firm.

Barbecue Chicken Hash

12 inch Pot
Coals: 17 Top, 8 Bottom

Ingredients

8- Boneless Skinless Chicken Breasts
1 Onion, chopped
3 Tbsp Garlic
1 Tbsp Extra Virgin Olive Oil
Italian Seasoning
Onion Powder
Salt and Pepper
BBQ Sauce

Directions

  1. Place chicken breast halves in a mixing bowl and cover with the dry ingredients mixing well to ensure complete coverage. Place in fridge for 4-5 hrs.
  2. Cover the bottom of the Dutch Oven with Olive Oil, garlic, and chopped onion. Stir well.
  3. Make a level bed in the bottom of the oven and place chicken in a flat layer (2 layers if needed). Cook for about 1 hr.
  4. Drain most of the juice retaining the onions and garlic. Add BBQ sauce. Chop chicken with a wooden spoon to desired size “hash” suitable for sandwiches

Chicken Bake by Bryan & Lee Anne Richardson

Ingredients

8oz Russian Dressing
1 packet Onion Soup Mix (Lipton or equivalent)
8oz Apricot Preserves (or more to taste)

Boneless, skinless chicken breast halves (2 per person), trimmed of fat

Directions

  1. Combine first 3 ingredients.
  2. Place chicken breast halves in a glass baking dish.
  3. Pour first 3 ingredients over top of chicken.
  4. Bake in a 350ºF oven for 1 hour.

Chefs’ Note:

You won’t believe how tender and moist the chicken comes out until you try it. We like to make plain white rice as a side and then spoon the finished sauce over the rice. The chicken can also be served on the rice or alongside with sauce spooned over the chicken also.

Dutch Oven Pineapple Upside-Down Cake

12 inch Pot
Coals: 18 Top, 6 Bottom ~350ºF

Ingredients

1 stick Butter
1 cup Brown Sugar
20oz Can Pineapple Slices
8 Maraschino Cherries
Juice from Pineapple slices plus enough water to make 1 1/ 4 Cups
1 Yellow Cake Mix (Follow directions on Pkg)
3 Eggs

Directions

  1. In a 12 inch Lodge camp oven, melt butter. Sprinkle with brown sugar. Place Pineapple slices over brown sugar. There should be room for 7-8 slices. Place a cherry in the center of each slice.
  2. In a medium bowl, combine cake mix, eggs and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place 18 coals over the lid and 6 under the camp oven.
  3. Cook at 350 degrees for 25-30 minutes. Remove from oven and replace any pineapple that may have stuck. Serve warm with ice cream or whipped cream.

Chef’s Notes:

Using Pineapple Supreme cake mix: Duncan Hines Moist Deluxe Pineapple Supreme 18.25 oz cake mix priced at $1.00. Serving size 1/12. Serving per container 12. Calories baked 220. Calories from fat 110. The mix was used to make a Pineapple Upside down Cake conveniently located on the side of the cake’s box.

Mix ingredients together: Cake mix, reserved juice plus enough water to make 1 1/3 cup liquid, 1/3 cup canola oil, 3 large eggs. Follow directions on box for mixing instructions.

Additional ingredients: ½ cup butter or margarine, 1 cup firmly packed brown sugar, 1 (20- ounce) can pineapple slices drained, red maraschino cherries, drained.

Melt butter in bottom of a 12” pot and sprinkle in brown sugar evenly across the bottom then place pineapple with cherries in center of each slice over brown sugar. Use all slices in 20 oz can. Bake time: 350 F for 43 to 48 minutes. 18 coals on top and 6 on bottom.

Recipe taken from Camp Dutch Oven Cooking 101

Dutch Oven Chocolate Peanut Butter Cake

12 inch Pot
Coals: 22 Top, 11 Bottom

Ingredients

3 Pkgs Martha White Chocolate Chip Muffin Mix
1½ Cups Milk
½ Cup Peanut Butter Chips
Chocolate Fudge Frosting Mix

Directions

  1. Add Peanut Butter Chips to the dry muffin mix. Add milk and stir until incorporated. Batter will be slightly lumpy.
  2. Follow package directions and Bake at 450 degrees.
  3. When done frost while slightly warm. Then swirl about a ¼ cup of Peanut butter on top of frosting.

Cherry Crunch by Betty

Ingredients

84oz Canned Cherry Pie Filling
Box Yellow Cake Mix
1 stick Butter
1 cup Pecans, chopped

Directions

  1. Dump the cherry pie filling in a glass or metal pan (9 X 12 cake pan size). Add dry cake mix on top by sprinkling it over the cherry pie filling. (it’s a judgement thing, I use 2/3’s to 3/4’s of the cake mix)
  2. Cut butter into patties and place around over the top of cake mix. (again it’s a judgement thing, I use about 3/4 stick of butter, and place it about a 1/2″ to 1″ apart!)
  3. Sprinkle the pecans on top! Bake at 375ºF for 45 minutes.

Chef’s Notes:

I baked it an hour for the Rally, and it burned a little on top…so I’m suggesting 45 minutes. For a smaller amount, I use one can of cherry pie filling, a little over half of a “Jiffy Yellow Cake Mix”, and butter to cover the top…and sprinkle on pecans as desired!

Nanaimo Bar by Joan Richard

Ingredients

½ cup Unsalted Butter (Kerrygold)
¼ cup Sugar
5 Tbsp Cocoa
1 Egg, beaten
2 cups Graham Cracker Crumbs
1 cup Sweetened Shredded Coconut

½ cup Unsalted Butter
3 Tbsp Heavy Whipping Cream
2 Tbsp Bird’s Vanilla Custard Powder
2 cups Powdered Sugar

Directions

  1. For First Layer: Melt first butter, sugar and cocoa in top of double boiler (you can make one with a sauce pan filled with water and a metal bowl set on top, don’t burn yourself). Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs and coconut.
  2. Press firmly into an ungreased 8″x 8″ pan.
  3. For Second Layer: Beat butter, cream, custard powder, and icing sugar, together well. Beat until light. Spread over first layer.

Apple Betty by Marilyn Pierson

Ingredients

4 Apples, sliced
½ cup Orange Juice
¼ to ½ cup Sugar
¾ cup Flour
1 ½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Cloves
1 stick Butter

Directions

  1. Mound apples in greased pie pan. Sprinkle with orange juice. (I sprinkle additional cinnamon on at this point).
  2. For topping combine sugar, flour, and spices. Cut in butter until mixture is crumbly. Scatter over apples.
  3. Bake at 375ºF for 45 minutes or until apples are done.

Lemon Delight by Darlene Reese

Ingredients

1 cup Flour
1 stick Butter, melted

8oz Cream Cheese
1 cup Powdered Sugar
1 cup Cool Whip

2 boxes Instant Lemon Pudding
1 tsp Lemon Extract
3 cups Milk

Directions

  1. Mix flour and butter together and press into bottom of pyrex pan. Bake 375ºF.
  2. Mix cream cheese, powdered sugar and Cool Whip (reserve some for covering) together, and spread over cooled crust.
  3. Beat pudding, lemon extract and milk for 2 minutes. Spread over cream cheese mixture. Cover with Cool Whip. Sprinkle with nuts.

Blue Cheese Crisps by Gay Lynn and Jay Chism

Makes about 5 dozen
Prep Time: 15 min
Chill: 2 Hours
Bake: 15 min per batch

Ingredients

4oz Bleu Cheese, crumbled
½ cup Butter, softened
1 cup Flour
3 Tbsp Poppy Seeds
¼ Tsp Crushed Red Pepper
1 cup Cherry Preserves

Directions

  1. Beat bleu cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined.
  2. Shape dough into 2, 9-inch-long, logs. Wrap each log in plastic wrap, and chill for 2 hours. Cut each log into ¼ inch slices, and place on ungreased baking sheets.
  3. Bake at 350ºF for 10 to 12 minutes or until golden brown.
  4. Transfer to wire racks to cool completely.
  5. Store crisps in an airtight container up to 1 week.

Blue Cheese Thumb Prints by Gay Lynn and Jay Chism

Makes about 5 dozen
Prep Time: 15 min
Chill: 2 Hours
Bake: 15 min per batch

Ingredients

4oz Bleu Cheese, crumbled
½ cup Butter, softened
1 cup Flour
3 Tbsp Poppy Seeds
¼ Tsp Crushed Red Pepper
1 cup Cherry Preserves

Directions

  1. Beat bleu cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined.
  2. Roll dough into ¾-inch round balls; cover and chill 2 hours. Arrange balls on ungreased baking sheets, and press thumb into each ball of dough, leaving an indentation.
  3. Bake at 350ºF for 15 minutes or until golden brown.
  4. Transfer to wire racks to cool completely.
  5. Place about ¼ tsp preserves in each indentation.

Dutch Oven Vegetable Medley

12 inch Pot
Coals: 24 Top ~350ºF

Ingredients

1 cup Water
1 cup
Broccoli Florets
1 cup Cauliflower Florets
1 cup Baby Carrots
1 cup Mushrooms, sliced
1 cup Green Pepper, chopped
1 cup Zucchini, chopped
1 cup Squash, chopped
1 cup Butternut Squash, chopped
1 stick Butter
1 Onion, sliced
Garlic Salt
Pepper to Taste
2 Cups Sharp Cheddar
Grated Parmesan

Directions

  1. Put ¼ inch water into dutch oven and add vegetables. Place slices of butter on top of veggies.
  2. Put Dutch Oven over 24 coals until recipe steams then pull out at least half of coals. Steam veggies until carrots are tender.
  3. Set oven off coals remove water with a baster, cover veggies with grated cheeses and put the lid on the oven. Serve when cheese is melted.

Jambalaya with Shrimp and Andouille Sausage

12 inch Pot
Coals: 15 Top, 9 Bottom ~325ºF

Ingredients

2 Tbsp Olive Oil
2 cup Onion, chopped
2 cup Bell Pepper, chopped
1 cup Celery
2 Tbsp Minced Garlic
12oz Andouille Sausage, sliced thin
2 cup Yellow Saffron Rice
2 tsp Paprika
2 tsp Pepper
2 tsp Dried Oregano
1 tsp Onion Powder
1 tsp Dried Thyme
½ tsp Garlic Salt
2 Bay Leaves
4 cups Low Sodium Chicken Broth
1½ cups Water
2 Tbsp Tomato Paste
28oz can Diced Tomatoes, undrained
1lb Medium Shrimp, peeled and deveined
3 Tbsp Parsley, chopped

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, celery, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
  3. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
  4. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes.
  5. Discard bay leaf. Stir in parsley.

Chef’s Note:

Using both andouille sausage and juicy pink shrimp, jambalaya is like a spicy surf and turf. To save time, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water.

Barbecue Chicken Hash

12 inch Pot
Coals: 17 Top, 8 Bottom

Ingredients

8- Boneless Skinless Chicken Breasts
1 Onion, chopped
3 Tbsp Garlic
1 Tbsp Extra Virgin Olive Oil
Italian Seasoning
Onion Powder
Salt and Pepper
BBQ Sauce

Directions

  1. Place chicken breast halves in a mixing bowl and cover with the dry ingredients mixing well to ensure complete coverage. Place in fridge for 4-5 hrs.
  2. Cover the bottom of the Dutch Oven with Olive Oil, garlic, and chopped onion. Stir well.
  3. Make a level bed in the bottom of the oven and place chicken in a flat layer (2 layers if needed). Cook for about 1 hr.
  4. Drain most of the juice retaining the onions and garlic. Add BBQ sauce. Chop chicken with a wooden spoon to desired size “hash” suitable for sandwiches

Bacon Hash Brown Bake

12 inch Pot
Coals: 17 Top, 9 Bottom

Ingredients

12 strips Bacon
4 cups Potatoes, shredded
½ cup Milk
½ tsp
 Salt
¼ tsp
Pepper
¼ tsp
Garlic Powder
Dash Paprika

Directions

  1. In a 12” Dutch Oven, cook bacon strips and slice into ½ inch chunks. Drain most of the fat.
  2. To the bacon add a cup chopped onions and sauté for a couple of minutes. Then add shredded potatoes, milk, salt, pepper and garlic powder.
  3. Stir just enough to mix all the ingredients. Sprinkle paprika on the top of the potatoes.
  4. Cover and bake for 35-45 minutes.

Dutch Oven Italian Biscuits

12 inch Pot

Ingredients

2 Pkgs Biscuit Mix
1 tsp Italian Seasoning
Grated Parmesan Cheese

Directions

  1. Follow Package directions. Brush with melted butter and sprinkle with parmesan cheese.
  2. Place in dutch oven and bake using temperature on package and check chart for coal count.

Dutch Oven Pineapple Upside-Down Cake

12 inch Pot
Coals: 18 Top, 6 Bottom ~350ºF

Ingredients

1 stick Butter
1 cup Brown Sugar
20oz Can Pineapple Slices
8 Maraschino Cherries
Juice from Pineapple slices plus enough water to make 1 1/ 4 Cups
1 Yellow Cake Mix (Follow directions on Pkg)
3 Eggs

Directions

  1. In a 12 inch Lodge camp oven, melt butter. Sprinkle with brown sugar. Place Pineapple slices over brown sugar. There should be room for 7-8 slices. Place a cherry in the center of each slice.
  2. In a medium bowl, combine cake mix, eggs and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place 18 coals over the lid and 6 under the camp oven.
  3. Cook at 350 degrees for 25-30 minutes. Remove from oven and replace any pineapple that may have stuck. Serve warm with ice cream or whipped cream.

Chef’s Notes:

Using Pineapple Supreme cake mix: Duncan Hines Moist Deluxe Pineapple Supreme 18.25 oz cake mix priced at $1.00. Serving size 1/12. Serving per container 12. Calories baked 220. Calories from fat 110. The mix was used to make a Pineapple Upside down Cake conveniently located on the side of the cake’s box.

Mix ingredients together: Cake mix, reserved juice plus enough water to make 1 1/3 cup liquid, 1/3 cup canola oil, 3 large eggs. Follow directions on box for mixing instructions.

Additional ingredients: ½ cup butter or margarine, 1 cup firmly packed brown sugar, 1 (20- ounce) can pineapple slices drained, red maraschino cherries, drained.

Melt butter in bottom of a 12” pot and sprinkle in brown sugar evenly across the bottom then place pineapple with cherries in center of each slice over brown sugar. Use all slices in 20 oz can. Bake time: 350 F for 43 to 48 minutes. 18 coals on top and 6 on bottom.

Recipe taken from Camp Dutch Oven Cooking 101

Dutch Oven Baked Squash

12 inch Pot
Coals: 17 Top, 8 Bottom ~350ºF

Ingredients

4 Zuchinni Squash, sliced
4 Yellow Squash
1 Onion, sliced
2 Cups Swiss Cheese
Garlic Salt and Pepper to Taste

Directions

  1. Cook until tender approximately 45 minutes.
  2. Top with cheese and cover until melted.

Dutch Oven Chocolate Peanut Butter Cake

12 inch Pot
Coals: 22 Top, 11 Bottom

Ingredients

3 Pkgs Martha White Chocolate Chip Muffin Mix
1½ Cups Milk
½ Cup Peanut Butter Chips
Chocolate Fudge Frosting Mix

Directions

  1. Add Peanut Butter Chips to the dry muffin mix. Add milk and stir until incorporated. Batter will be slightly lumpy.
  2. Follow package directions and Bake at 450 degrees.
  3. When done frost while slightly warm. Then swirl about a ¼ cup of Peanut butter on top of frosting.

Martha Styles Bread Pudding with Custard Sauce by Dan and Betty Johnson

Ingredients

Loaf French Bread, torn into small pieces
4 cups Milk
3 Eggs, lightly beaten
2 cups Sugar
1 cup Chocolate Chips
1½ Tbsp Vanilla
1 tsp Cinnamon
½ tsp Ground Nutmeg

1 cup Sugar
½ cup Butter
½ cup Half and Half
1oz Whiskey

Directions

  1. Place bread in a lightly greased 12 dutch oven.
  2. Pour milk over bread and let stand 10 minutes. Blend mixture well, using hands.
  3. Stir eggs and next 5 ingredients into bread mixture.
  4. Bake at 325ºF for 40 to 45 minutes or until firm. (may take a little longer using charcoal)
  5. Bring sugar, butter, half and half to a boil in heavy saucepan over medium heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool, stir in whiskey.
  6. Serve Bread Pudding warm with Custard Sauce.

Bachelor’s Rum Cake by Dan and Betty Johnson

Ingredients

1 Box Yellow Cake Mix
¼ cup Water
1 Box Instant Vanilla Pudding
1 cup Sugar
4 Eggs
½ cup Rum
½ cup Water
½ cup Oil
½ cup Rum

1 cup Nuts, chopped
1 Stick Butter

Directions

  1. For Cake: Sprinkle nuts in bundt pan. Mix all remaining ingredients and pour in pan.
  2. Bake for 1 hour at 325ºF. Let cool.
  3. Invert onto serving plate. Prick holes in top and sides with fork.
  4. For Glaze: Melt butter. Add water and sugar and bring to a boil. Boil for 5 minutes. Remove from heat and add rum.
  5. Spoon and brush glaze over top and sides. Let glaze soak in then repeat until all glaze is used.

Dutch Oven Lasagna by Dan and Betty Johnson

12 inch 6 quart Dutch Oven
Coals: 20

Ingredients

3lbs Whole Milk Ricotta Cheese
48oz Ragu Garden Style Pasta Sauce (or your favorite)
2lbs Mozzarella Cheese, chopped
1 tsp Basil
1 tsp Oregano
1 tsp Garlic Powder
Dash of Tabasco Sauce
3lbs Sausage, cooked and chopped
4 Eggs
16oz No-Boil Lasagna noodles

Directions

  1. Cook sausage over barbecue then cut into bite size pieces.
  2. Mix all ingredients, except noodles, sausage and sauce.
  3. Place 4 tablespoons of sauce on bottom of Dutch Oven and spread around.
  4. Line Dutch Oven with one layer of noodles. Break off pieces to fit round edges, to cover the bottom. Spread 1¼ inch thick layer of cheese mixture, some sausage and 3-4 tablespoons of sauce. (layering is important to estimate thickness to use all of the noodles)
  5. Add another layer of noodles and cheese until Dutch Oven is filled. Last layer should have noodles with sauce to cover.
  6. Place on a bed of 12 – 15 coals and place 5 – 8 coals on top. Cook for 30 minutes and check noodles are soft its ready. If not, cook for another 15 minutes and check again. its ready when noodles are soft.

Italian Bread by Dan and Betty Johnson

Ingredients

1 (.25 ounce) package Active Dry Yeast
1 cup Warm Water
1 Tbsp Sugar
2 Tbsp Olive Oil
1½ tsp Salt
1½ tsp Dried Basil
1½ tsp Dried Oregano
½ tsp Garlic Powder
½ tsp Onion Powder
¼ cup Romano Cheese, grated
3 cups Bread Flour

Directions

  1. 1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Dough will be stiff.
  3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing. Bread Machine Steps
  6. Bread Machine Steps: Place foamy yeast in bread machine pan.
  7. Mix all dry ingredients and place in pan over yeast and water. Add last the olive oil.
  8. Set on dough mode and let run through 1st rising. Remove and follow directions from step 4 to step 5.

Chefs’ Note:

If camping, you can freeze the bread, thaw and let rise. Then bake in Dutch Oven at campsite. Lasagna very good with Italian Bread.

Jelene an Bos Jambalaya by Don and Betty Johnson

12 Inch Deep Pot
Coals: 15 Top 9 Bottom

Ingredients

2 Tbsp Canola Oil
240z Manda Andouille Sausage
30oz Yellow Rice
1 tsp Dried Thyme Leaves
1 tsp Chili Powder
1½ tsp Cayenne Pepper
2 Large Bell Peppers, chopped
2 Large Onions, chopped
45oz Stewed Tomatoes
2 cloves Garlic, minced
45oz Chicken Broth
1½ tsp Cajun Seasoning
2½ lbs Shrimp, peeled, deveined, and cooked

Directions

  1. Brown sausage in oil. Add onion, garlic and bell pepper and sauté. Add all liquid and rice to sautéed vegetables. Bring to a boil. Cover with lid and cook at 325ºF or 45 minutes.
  2. Fluff rice with a large fork to incorporate ingredients and fold in Shrimp

Garlic Butter

Ingredients

1 cup Butter Softened
1 tsp Italian seasoning
1 Tbsp minced garlic
½ tsp ground black pepper
¼ Cup grated Parmesan Cheese
¼ tsp ground paprika
1 Tbsp Garlic Salt

Directions

  1. In a small bowl, combine softened butter, minced garlic and parmesan cheese.
  2. Season with garlic salt, Italian seasoning, pepper and paprika.
  3. Mix and refrigerate