Dutch Oven Dinners

Beef Stew:

Ingredients:

* 1-2 pounds stew meat
* 6 potatoes, cut into chunks
* 1 cup baby carrots
* 1 cup celery in 1 inch pieces
* 1 onion
* 1 package McCormicks beef stew mix
* 1 package McCormicks beef and herby gravy mix
* salt and pepper, to taste
* water

Preparation:

Over ready hot coals.. put the beef in enough water to cover the meat, and put the lid on and cook until the beef is tender. Add potatoes, carrots, celery and onion and cook until potatoes and carrots are tender.

Last, put in the gravy mixes and stir until mixed well. You may want to add more water if desired. Simmer for about 10 minutes. Take Dutch oven off of coals and serve.

Servings: 6-8
Preparation Time: 40 minutes

Easy Chicken Enchilada Casserole
Serves 4 to 6.

3 large cans chicken chunks
1 (8 ounce) bag grated Cheddar cheese
Medium or large bag tortilla chips
1 can cream of chicken soup
1 can enchilada sauce (same size as soup)
Large can refried beans
Small onion

Preheat Dutch oven and lid over fire. Line bottom and sides of Dutch oven with foil to minimize clean up. Cover bottom of foil-lined Dutch oven with tortilla chips, standing some up on sides. Save some for top and for eating later.

Gently heat refried beans in small pan, adding a little water to thin a bit, stirring constantly to avoid burning. Spread spoonfuls of refried beans over the chips as evenly as possible. Crumble chicken into smaller chucks and spread evenly over the chips and beans.

Chop half a small onion, more or less, into small pieces and sprinkle over other ingredients

Mix together enchilada sauce and soup (use same pan as beans to save cleanup). Heat and stir until smooth. Pour sauce mix over chips, beans and chicken. Top with even layer of grated cheese.

Bake in Dutch oven with medium heat, coals top and bottom, for about 30 minutes until hot through and cheese has melted.

NOTE: If desired, add chopped tomatoes before cheese layer.

Serve with extra chips.

Cicken and Dumplings

This recipe is mistake resistant, and it provides a balanced meal. You can get fancy by adding thyme or white pepper to the dough mixture for seasoned dumplings.

Ingredients:

* 1 pound chicken breasts, cut bite-size
* 4 stalks celery, sliced
* 3 carrots, sliced
* 15 mushrooms, sliced
* chicken bouillon
* 1 tablespoon paprika
* 2 tablespoons vegetable oil
* 2 cups Bisquick
* 2/3 Cup milk
* 8 ounces egg noodles

Preparation:

Place Dutch Oven over 15-20 briquettes and brown chicken pieces in vegetable oil. Remove from heat and slowly add water until sizzling stops, then continue adding water until it's 2-3 inches above the chicken.

Place back on briquettes, add al the vegetables, and bring to a boil. Season with bouillon (about 3 tablespoons), to taste. Be sure to completely dissolve the bouillon before taste testing. Add paprika and noodles, re-cover, and boil for 2-3 minutes. Meanwhile, mix milk and Bisquick to orm wet dough. Stir soup mixture to prevent noodles from sticking, and then drop spoonfuls o fdough onto soup. Cover, add six briquettes to the Dutch oven lid, and cook 20 minutes, checking after ten.

servings: 4-6

This sounds good... except I would prefer fresh veggies to frozen...

Pork Roast and veggies

4-5 lb. Pork loin roast.
4 large potatos cut to large chunks (about 3/4" chunks)
1 bag frozen broccoli
1 bag frozen carrot slices
1 bag frozen green beans
2 med. onions chopped
2 cloves garlic minced
salt and pepper to taste
1 tsp. onion powder

1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. parsley flakes
1/2 tsp rosemary leaves.
1/2 C. water

place roast in freezer bag and add garlic powder, onion powder, cumin, and parsley flakes. shake to make sure roast is seasoned all over, let set overnight if possible, but can be as little as a few hours.

pre-heat dutch oven to 300 deg. with trivet in botom to lift the meat from the bottom of the oven. Pour water in botom of dutch oven and add rosemary leaves to the water, place seasoned meat in oven and season again with salt and pepper.
( I used Kingsford Charcoal, 4 coals bottom and 6 top)
roast for aprox. 21/2 hours.
Add the potatos, onion, garlic, carrots, broccoli, and beans and cook another 1 1/2 hours.
remove veggies and butter them

Easy Pork Chop and Dressing

Ingredients:
4 boneless pork chops
1 pkg of pork dressing

How to Prepare:
Brown the pork chops, make dressing according to box.
Place some dressing in bottom of dutch oven, layer pork chops, and dressing again. Bake at 325 degrees for 45 minutes. That would be 12 inch dutch oven, put 15 briquettes on top and 9 on the bottom.

Me and my son both LOVE chicken and dumplings... is it hard to fix ??

i must say i recomend the Easy Chicken Enchilada Casserole and the chicken and dumpling. we love it enough to where some days i get the dutch oven out of the camper and we fix them over our fire pit in the back yard (alot of fun and doesnt heat the house up.