Mexican Stew

by Justin Halversen

Ingredients:
1 lb hamburger
1/4 cup chopped onion
24 oz V8 juice (the spicy one works great)
1 can corn
1 package taco seasoning mix
1small can black sliced olives
3/4 cup uncooked rice
15 oz can red kidney beans

Directions:
Brown hamburger in DO and drain off grease. Add all ingredients and simmer for 2 hours. You can also sprinkle a Mexican blend of cheeses on top when served, and add taco chips.

(from dutchovendude.com)

Hungarian Goulash

by Sarah Sheffield

Source: Byron's Dutch Oven Recipes <http://papadutch.home.comcast.net/>

2	Tbs. olive oil	2	cans tomato soup
1	lb. lean ground beef	2	1/2 soup cans water
1	large yellow onion; diced	2	1/2 tsp. paprika
1	large green bell pepper; diced	1/2	tsp. cayenne pepper
2	cloves garlic; minced	2	tsp. salt
1.5	cups frozen whole kernel corn	12	oz. bag pasta shells
1	cup fresh mushrooms; sliced	3	cups grated cheddar cheese
1/2	cup olives; sliced

Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom heat. When beef has been browned add onion, bell pepper, mushrooms, and garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika, cayenne pepper, and salt. Stir to mix well. Bring contents to a boil then stir in pasta shells.

Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top heat for 30-40 minutes. Sprinkle cheese over top and bake for an additional 10 minutes until cheese is melted.

Serves: 6-8

* Add more cayenne pepper for a more spicy goulash

Chicken Enchiladas

by Logan Williams

Recipe By : Real Food for Real People
Serving Size : 12

• 1 1/2 pounds Chicken Breast, no skin, no bone -- cut in 1" cubes
• 12 large Flour Tortillas
• 12 small Corn Tortillas
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 1 1/2 cups Salsa
• 1/4 cup Green Chiles, diced
• 1 medium Green Bell Pepper, chopped
• 2 medium Onions, chopped
• 1/2 cup Mushrooms, canned
• 1 can Black Olives, sliced or chopped
• 1 pound Monterey Jack Cheese
• 1 pound Cheddar Cheese
• 2 cups Sour Cream, light

Shred both cheeses together. In a large bowl, mix chicken, cheeses, green pepper, onions, mushrooms, olives, chilies, soups, salsa and sour cream. In a 12 inch Dutch oven, place a layer of corn tortillas on the bottom and then a layer of flour tortillas. Next add a thin layer of the mixed ingredients. Repeat flour tortillas and mixed ingredients in layers until the top layer. Place a flour tortilla on top and then a layer of corn tortillas. Using 8 - 10 charcoal briquettes on the bottom, and 13 - 15 charcoal briquettes on the top, cook for about 30 minutes or until chicken is completely cooked. Great served with chips and salsa.
Source: "adapted from original recipe by Carlena Simon-Miller"

Cream Cheese French Toast

 by Ryan Christensen

Ingredients:

1 dozen eggs

1 1/2 cups milk

1 cup maple syrup plus extra for topping

1 loaf French bread, coarsely cubed

2 (8-ounce) packages cream cheese, cubed

Directions:

In a large mixing bowl, blend together the eggs, milk and 1 cup maple syrup.

Arrange half of the bread cubes on the bottom of Dutch oven.

Evenly pour about one-third of the egg mixture over the bread cubes.

Layer the cubes of cream cheese over the bread.

Place the remaining half of the bread cubes over the cheese.
Pour the remaining egg mixture over the bread.
Using 21 coals on the lid and 11 briquettes under the oven, bake for 45 minutes, refreshing coals as required.
Serve with maple syrup to taste.

I left the bread out overnight after cutting it up so that it would dry out and not get soggy from the egg mixture.  

Source:

http://boyslife.org/outdoors/outdoorarticles/54956/17-tasty-dutch-oven-recipes/

Swedish Meatballs

by Jared Cowley

• 2 lbs. hamburger (can use half ground beef and half ground turkey)
• 3 Tablespoons strong mustard
• 1 egg (2 if meat has been frozen)
• 1 yellow onion (chopped very fine! Big pieces will cause meatballs to fall apart)
• 1.5-2 tsp salt (some meets have added spices so be sure to double check before adding)
• 1/2 tsp white pepper (black is ok if white isn't available)
• 2 Tablespoons dark brown sugar
• 1 tsp. "Spike" all- purpose seasoning
• 4 Tablespoons bread crumbs
• 1 cup half & half or milk

Heat dutch oven to 350 degrees.  Combine meat, egg, seasonings, mustard, sugar, onion, and a portion of the milk.  Mix well and add milk to desired consistency, the more milk you use the more moist and tender the meatballs will be.  Add bread crumbs.  Keep cool water on hands while shaping dough into small balls (I would recommend about 1-1.5 inches for thorough cooking). Drop balls into oiled dutch oven flipping balls every 10 minutes for approximately 30 minutes total.  Makes approximately 30-40 meatballs.  Enjoy! 

Caramel Apple Crisp

by Aliseea Harbertson

Ingredients:

• 8-10 medium to large apples
• 2 Tbsp. lemon juice
• 2/3 cup sugar
• 1/3 cup flour
• 2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 3/4 tsp. salt
• 1 12-oz. jar caramel ice cream topping
• 2 cups brown sugar
• 2 cups flour
• 1 cup instant oatmeal
• 1/2 cup chopped walnuts
• 1 cup melted butter

Preparation:
For best flavor, select a combination of apples such as Granny Smith, Honeycrisp, Braeburn and Golden Delicious.  Peel, core, and slice the apples.  Place the apples in a buttered 12 inch dutch oven.  Add lemon juice and stir to coat the apples.

In a small mixing bowl, combine the sugar, flour, cinnamon, nutmeg, cloves, and salt.  Mix well.  Pour this mixture over the apples and stir until the apples are evenly coated.  Spread the apples evenly in the dutch oven and pour the caramel sauce over the top.

In a medium mixing bowl, combine the brown sugar, flour, oatmeal, and walnuts.  Mix well.  Use a fork to mix in the melted butter until the mixture resembles coarse crumbs.  Spread this crumb topping evenly over the apples.

Cover the dutch oven and bake using 10-12 briquettes bottom heat and 16-18 briquettes top heat for 60 minutes or until the top is dark, the apples are tender, and the caramel is bubbly.

Serve warm with vanilla ice cream or whipped cream.

Serves 16

Creamy Peanut Butter Bars

by Camry Arbon

14" Dutch Oven

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
2 cups oats

Frosting

2 cups chocolate chips
1/2 cup peanut butter

Cream butters and sugars.  Add the eggs and vanilla and mix well.  Sift dry ingredients and add to creamed mixture.  Press into a greased dutch oven and bake at 350° for 15-28 minutes or until golden.  Don't over bake or they get dry.  For the frosting, melt the chocolate chips and peanut butter together and spread over bars.  Serves 12-15.

 **I cooked this in a 12" dutch oven and it worked out great.  I cooked it for about 23 minutes and the bottom burned a little bit and they were a little dry but other than that they turned out great.  If I made them again I would shorten the cooking time.