French Toast Casserole

by Megan Corkran

1 large loaf French bread 
8 eggs 
3 cups milk  
4 Tbsp sugar 
1 tsp cinnamon 
¾ tsp salt 
1 tsp vanilla 
4 Tbsp butter, cut into small pieces  

Tear bread into 1-2 inch chunks. Put torn bread in a 12" Dutch oven. Beat together all remaining ingredients, except butter. Pour over bread. Dot the top with butter. Bake at 350° with 9 coals on bottom and 15 on top. It should be done in 30-45 minutes, when eggs are set. 

    

I added brown sugar and more cinnamon on top after I had cooked it which made it a little sweeter.

Chicken Curry Couscous

by Leezanna Hill

For 4

2 c water
1 1/3 c. Cous Cous
2 Tbs olive oil
2 chicken packs (pretty hard to find - finally found them at Smiths. They are popular so if you see them, pick some up)
2-3 Tbs Curry Powder (to your preference)
1/4-1/2 c. Parmesan Cheese
1/4 c. powdered milk, if you can find coconut milk then do it!
1 c. dried veggies (if you can find them, omit if you can't)
1/2- 1 c. Cashews

Boil water, add cous cous, chicken, curry, cheese, milk, veggies.  Mix til combined.  Let sit for about 5 minutes. Toss and add cashews.

Thai Chicken

by Leezanna Hill 

For 1
 
1  package Chicken flavored Ramen
2 heaping Tbs Peanut Butter
1/4 c. Soy Sauce (This is where those little packages come in handy)
2 Tbs. Hot Sauce (more or less depending on preferences)
2 Tbs. Jelly or Jam2 tsp. ginger
1/4 c. salted peanuts

Cook the ramen for three minutes. Keep about half the water. Add all ingredients except nuts. Mix until combined. Add peanuts on top for texture.

Salmon Pasta

by Leezanna Hill 

Salmon Pasta <- link to Leezanna's cooking blog

for 2-4 depending on hunger

1 Package Orzo pasta (I use Orzo and angel hair pasta because it cooks quickly, with little time to burn)
1 pack Salmon
lemon juice
2 handfuls fresh spinach (Use this on a weekend trip for the first meal or omit)
Parmesan Cheese
'you pick' spices (I like dill and Italian)

Find a nice flat spot to set up your stove. Then light the stove. 

Boil water, add pasta and keep stirring. Right before the pasta is done cooking, add the spinach so it will cook down. Take the stems off the leaves before you start hiking. 

After the spinach is done cooking, drain your pasta if needed. (Drain it far away from camp to avoid rodent friends).  

Add salmon and parmesan cheese. Drizzle lemon juice on top. Have each person take their portion, and add their favorite seasonings. 

Chicken Enchilada Soup

by Kirsten Schetselaar

(from dutchovenmadness.blogspot.com)

12" Dutch Oven

1 Tbs. oil

1 lb. diced chicken

1/2 c. chopped onion

2 cloves minced garlic

4 c. chicken broth (can use bouillon cubes) 

1 c. Masa corn flour (available in the baking aisle)

3 c. water

1 10 oz. can red enchilada sauce (I used mild)

1 lb. Velveeta, cubed

1 tsp. salt

1/2 tsp. cumin

1 tsp. chili powder

Cook chicken, onion and garlic in the oil in a 12" dutch oven. Be sure to preheat your oil in the dutch oven before putting chicken in. When chicken is cooked through, take out the chicken and put in broth, flour and water. Whisk until smooth. Stir in all remaining ingredients except the chicken. Bring to a boil, stirring often. Add the chicken, reduce heat and simmer 30 minutes, stirring occasionally. At this point I used 10 coals on the bottom and 14 on top and just "baked" the soup. Spoon into bowl and garnish with olives, salsa, guacamole, cheese, sour cream, and corn chips.

I thought afterwards that corn would be a nice addition to this as well.

Creamy White Chili

by Mikale Wiliamson

7 ServingsPrep: 10 min. Cook: 40 min.

Ingredients:

• 1 pound chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions:

• In a large saucepan, saute the chicken, onion and garlic powder in
• oil until chicken is no longer pink. Add the beans, broth, chilies
• and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
• 30 minutes.
• 
  
• Remove from the heat; stir in sour cream and cream. Yield: 7
• servings.

Sides and Lunches

For class, Wednesday, March 13, 2013

Come prepared to make a side dish in your Dutch Oven.  I have posted an awesome potato recipe that is very rich.  Feel free to prepare any starchy side or a fancy vegetable.

See you on Wednesday.

Dutch Oven Potatoes

by Mark and Natalie Casper

For a 12", 6 quart Dutch Oven

5 lbs       Precooked potatoes; peeled and cubed
1/2 c       Margarine
16 oz      Sour cream
2 cans    Cream of chicken soup
2 c          Grated cheese
1 bunch  Green onions

Melt 1 cube of butter in bottom of Dutch Oven.  Add potatoes. Warm.  Season with salt and pepper.

Mix sour cream with soup and most of the cheese.  Add to potatoes and mix together.

Cook 45 minutes.  12-14 briquets top and bottom.  Stir every 15 minutes.

If desired, top with chopped green onions and cheese, just until cheese melts.