SouthEast Camper

Archive for the ‘Dutch Oven’ Category


Slicing spuds take a while, but this is an easy dish to make.

4 – 6 Russet Potatoes
1 small Onion
1/2 cup Milk
Butter
Paprika
Salt & Pepper (to taste)
Vegetable Oil Spray

Slice potatoes very thin, about 1/8 thick. Leave one or two potatoes to slice later if needed. To speed up the cutting process use a mandolin slicer. Finely dice onion and set aside. Spray bottom of 8” Dutch oven lightly with vegetable oil. Place a single layer of sliced potatoes in bottom of Dutch oven. Sprinkle with some onions, three or four dots of butter, salt and pepper. Continue layering up and stop about 1” from top. Dust with paprika for added color. Pour milk slowly down side of oven. If you pour milk straight over the top all the spices will be in the bottom. Bake for about 50 minutes to an hour.

This dish is a nice change to baked potatoes. Try adding shredded cheese for Au Gratin Potatoes. Anything that could be put on a baked potato or on potato skins can go in.

Camp Master




This recipe is very simple, It’s all store bought and can be put together in minutes.

1 package Pie Crust (2 crust in a box)
1 can Pie Filling (Apple, Cherry or Peach)
6 pats Butter
6 tbsp Brown Sugar
4 tsp White Sugar
Water

Lay out pie crust in metal pan. Spread half of pie filling on crust staying about 2 inches from edge. Sprinkler the brown sugar over pie filling and 3 pats of butter. Fold edges up stopping short of the center by about 1 inch or so. Brush the pie crust with small amount of water, just enough to get the white sugar to stick, do not drench, sprinkler pie crust with white sugar to lightly coat. Place pie pan on a bakers rack inside a 12” Dutch oven and bake for 45 minutes or golden brown.

This recipe make two small pies, each pie serves four, unless kids are around. This is one of my Favorite’s.

Camp Master




This dish is good when the boys (or girls) come over the see the game.

1 pack Italian Sausages (5), Hot or Mild
1 pack of Hoagie Buns
1 large Bell Pepper
1 large Onion
1 15 oz can of Diced Tomatoes
1 8 oz can of Tomato Sauce
2 cloves Garlic
1/2 tsp Basil
1/2 tsp Oregano
Salt & Pepper to taste
Vegetable Oil
Olive Oil

Heat a 10” Dutch oven until hot. Wipe oven with a small amount of vegetable oil and cook sausages till brown on all sides. While sausages are browning, mince garlic, slice bell pepper and cut onion into rings about 1/8” wide. Remove sausages and drain on paper towel, set a side. Wipe out remaining fat. Add olive oil to coat bottom of oven and sauté bell peppers, garlic and onions till wilted. Add diced tomatoes, tomato sauce, basil, oregano, salt & pepper, simmer for about 15 minutes for flavors to meld. Add sausages back to mixture and warm through.

The hoagie buns could be brushed will a little butter and toasted on grill or oven lid.




This dessert is very easy and a great one for beginners, we love it!

1 box Chocolate Cake Mix
1 can Cherry Pie Filling
1 20 oz Cherry 7-UP

Lightly spray a 12” Dutch oven with a non-stick spray and wipe it out or wipe it with a very, very light coating of vegetable oil. Dump in can of pie filling and spread out, but stop short, leaving about an inch or so around the outside. Pour the dry cake mix evenly over the entire Dutch oven and level off. Pour the 7-UP over the dry cake mix and you’re done. No mixing or anything else required. Bake for 45 – 50 minutes using the smell test. Remove from heat and let cool with the lid off.

If fresh fruit is available, coat the fruit in flour first, then continue as noted above.



This cake comes out brownie like at the edges and pudding like around the fruit. It is good and sweet, the kids will love it.

The variations of Dump Cake are endless. Try a white cake mix with peaches and a peach flavored soda pop.