Dutch Oven Swiss Steak

by Ryan Christensen

Ingredients:

About 1.5 lbs Round Steak

Canned Tomatoes—2 large cans, 1 small

Chopped Onion

Beef Bouillon

Chop steak into serving-size pieces. 

Brown both sides of the meat in oil in the Dutch oven. 

Add canned tomatoes with juice and onion. 

Add bouillon mixed with water (about ½ cup) and any other seasonings desired (salt, pepper, etc.). 

Simmer with the lid on for about 1.5 hrs.  Longer cooking will further tenderize the meat. 

The steak and sauce are great plain or with potatoes.  

If you want more or less sauce, adjust the quantity of tomatoes accordingly.  

Basil Parmesan Orzo

by Ashleigh and Telyn Peterson

• 1/2 tsp butter flakes (I used about ½ tablespoon real butter for class)

• 1/2 cup orzo pasta

• 1 tsp dried basil

• 1/2 tsp dried parsley

• 2 Tbsp freeze-dried corn (I used canned for class about 3 tbs.)

• 3 single serving Parmesan or Romano cheese packets (I got the big can of it for class)

At home: Combine everything but cheese in a quart size freezer zip lock bag. My substitutes were for convenience for class, if you were backpacking the flakes, freeze-dried, and packaged stuff would be better.

On the trail: Bring 1 cup of water to a boil and then add to the zip lock bag. Simmer for 5 minutes or until the pasta is cooked. Add more water if needed. Stir in the cheese just before serving. (For class I cooked mine in a pan, if you cook in a quart size freezer bag you don’t have to clean the pan)

Makes 1 serving

This recipe courtesy of One Pan Wonders

I found this and other great recipes at www.wildbackpacker.com

Backpackers Shepherd's Pie

by Leezanna Hill

This is a mash-up of some recipes, built to suit my groups tastes and our trip. We were backpacking in Southern Utah in November and needed something hearty and warm before we called it a night. My family raved about this recipe and I was pretty pleased with how it turned out. 

I like it for a group of 5 or more because it works best with two stoves -  one pot does stay clean though, which is a perk. You can do it for less people, with one pot, but it's great for a group. This recipe does takes some prep work, but it was well worth thinking ahead. 

Shepherd's Pie - Serves 2

1 cup instant mashed potatoes
½ cup dehydrated ground beef
½ cut dehydrated mixed veggies (I've used onion, mushroom, carrots, celery and corn)
1 packet brown gravy mix
desired seasonings (garlic salt, cheese mix, salt, pepper, etc.)
2 cups water 

At home: 

Combine the mixed vegetables, meat and desired seasonings in a doubled zip lock bag. Label “Add one cup water.” Place potatoes in a second quart-size zip-top bag, double wrap it in zip locks; label “Add one cup water.” 

In Camp

Combine meat and veggies with 1 cup of water and allow to soak for 10-15 minutes, in bag. While veggies are rehydrating, bring 1 cup water to a boil and add water to instant mashed potatoes (1 to 1 ratio for potatoes) in the zip lock bag. Squish the bag to mix. 

Add the meat/veggie/water mix to the stove and heat, boiling for about two minutes, until hot. Add gravy mix, cover and simmer on low to allow to thicken until potatoes are ready. Serve potatoes on the bottom with meat/veggies/gravy on top.

Mexican Chicken Corn Chowder

by Telyn Peterson

1 1/2 lb Boneless skinless chicken breasts
1/2 c Chopped onion (a little more won't hurt)
2 Cloves garlic, minced
3 tb Butter or margarine
2 Cubes chicken bouillon
1 c Hot water
1 ts Ground cumin
2 c Half and half (I use fat free and it was totally fine)
2 c Shredded monterey jack cheese
1 (16 oz) can cream-style corn
1 (4 oz) can chopped green chiles, undrained
1 ts Hot pepper sauce (I used wildwood arbol sauce from a company called red snapper in Orem...I got it at the Byu farmers market...Tabasco will work great too!)
1 md Tomato, chopped
Fresh cilantro, optional

Directions
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water (I Just put a cup of cool bottles water...it got hot fast). Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
Yum!!

Dutch Oven Chicken--AKA Softest Chicken on Earth

by Telyn Peterson

My wife (Ashleigh Hefner) and I have never had softer chicken in our lives!

Ingredients:

Chicken breasts - 1 per person (makes two servings per person)

Salt, Pepper

A good Barbeque sause to baste on

Flour

1/2 C Veg Oil/ Shortening (we used more to fill the 12'' dutch oven an 1/8 cm high

Materials Needed:

Plastic Bag (w'out holes)

Knife to cut up chicken

The other basics

Heat up coals and put dutch oven with oil in it. While Oven is heating up, slice chicken breasts into halves. Put flour into bag with salt and pepper and shake cut up chicken into it to cover.

Put chicken into hot oil. Once the chicken turns white on both sides, baste on the barbeque sauce, waiting for a few minutes on each side before flipping. Turn over a few times till chicken is a nice tan color. Take out, let cool, then eat!

Telyn and Ashleigh Peterson (modified from recipe in "Lets Gook Dutch" by Robert L. Ririe)

Baked Salmon

by Merill Smith

Ingredients

C.Wirthy & Co. Salmon Fillets – 3lbs bag of vacumm packed fillets from Sam’s Club, Boneless, skinless center cut fillets.  Note: ½ to 1 fillet per person
4 Tbsp butter, softened and mixed with about 3 Tbsp of lemon juice
1 medium white onion
½ lemon, sliced
Fresh parsley (finely chopped)
3 to 6 ears of corn on the cob, husked
3-4 large tomatoes
Parmesan cheese
Salmon seasoning – 2 Tbsp smoked paprika, 2 tsp brown sugar, 1 tsp kosher salt, ½ tsp coarsely ground pepper, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp ground cloves, ¼ tsp ground cinnamon, ¼ tsp cayenne pepper

Preheat DO to 350 degrees F.

Place 1 cup of water in DO.

Season salmon fillets with dry Salmon Seasoning (liberally) on both sides.  Add extra kosher salt and coarsely ground pepper to taste.  Place chopped unions over fillets, corn and water.  Sprinkle fresh parsley over fillets.  Baste salmon fillets with butter and lemon oil mixture. And bake for approximately 20 minutes over medium coals.  When fish is approximately  three-quarters done,  place quartered tomatoes over fillets and corn.  Sprinkle Parmesan cheese over fillets generously.  Bake for another 5 to 8 minutes. 

Butterscotch Coffee Cake Pull Apart

by Merrill Smith

A.K.A. Monkey Bread 

24 frozen Rhoades bread rolls (frozen food section, 12-36 balls per pkg.)
1 pkg. butterscotch pudding – dry (Cook and Serve, do not use instant)
1 stick butter
3/4 c. brown sugar
2  tsp. cinnamon

Chopped nuts (optional)

The night before:

1)      Melt butter; add brown sugar and cinnamon and cook until bubbly, stirring well.  Do not overcook (i.e. boil hard).  Stir in nuts if desired.

2)      Sprinkle 1/3 of dry butterscotch pudding in bottom of bundt cake pan (spray pan with no stick).

3)      Arrange 10-12 frozen rolls in greased tube pan.

4)      Spoon ½ butter/sugar syrup over rolls.

5)      Sprinkle 1/3 of dry butterscotch pudding over rolls.

6)      Arrange remaining 12-14 rolls in bundt pan.

7)      Sprinkle remaining 1/3 of dry butterscotch pudding over rolls.

8)      Spoon remaining butter/sugar syrup over rolls.

9)      Cover tightly with foil forming a tent so rolls do not touch foil when rising.

10)   Leave on counter overnight.

The next morning:

1)      Preheat DO (12” Deep) to 350 degrees. 

2)      Uncover rolls and bake for 30 minutes or done.

3)      Let stand 5 minutes. (Less than 5 minutes syrup runs all over.  After 5 minutes syrup begins to harden.)

Carefully turn out on serving plate.