South East Camper
Dutch Oven & Outdoor Cooking, Backpacking, Hiking and Camping
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Welcome to South East Camper, We have upgraded our entire site to a blog format. We hope you like it. By setting it up as a blog it will be much easier to update. All the information seen on the old webpages will stay intact and will also be included in our New SouthEast Camper Blog. This has been a long time coming and since my last update. I have plenty of new recipes, pictures and more to add. I've moved into my new house and have settled in. It is time to build a fire and start cooking.

* What's Cooking *
"My Favorites"

"How do I know when it's done? We use the smell test."
"When it smells done, its done, When it smells burnt, its burnt and when you can't smell it, its not done".

-- Dutch Oven Recipes --

-- Entrees --

  • Mountain Man Breakfast
  • Italian Sausage Sandwiches
  • Chili Cornbread Bake
  • Hot & Zesty Chicken
  • Tamale Pie
  • Henri's Filipino Chicken
  • Old Fashion Pot Roast
  • Scout Master Stew  New!
  • -- Sides & Veggies --

  • Scalloped Potatoes
  • -- Breads & Desserts --

  • Dump Cake  New!
  • Skillet Cornbread
  • Dan's Quick Pie  New!
  • -- Miscellaneous --

  • Foil Pack, Mexi-Chicken
  • Foil Pack, Hamburger Steak

  • * Mountain Man Breakfast *

    This meals is very easy and a good one to try if you're a beginner. Yum!

    Mountain Man Breakfast 1 lb. Bacon
    1 large Onion
    1 large Bell Pepper
    1½ cups Mushrooms (fresh or jar)
    3 cloves Garlic, minced
    8-10 Medium Potatoes, sliced thin, diced or grated
    12 Eggs, beaten
    Salt and Pepper
    3 cups, Grated Cheddar Cheese

    Heat a 12" Dutch oven until hot. Cut bacon into 1" sections. Add bacon to Dutch oven and cook until brown and drain. Wipe out excess fat, but leave a little fat for the next step. Add onion, mushrooms, bell pepper and sauté until onions are translucent. Then add potatoes and season to taste. Cover and bake for 30 minutes. Sprinkle bacon over potatoes. Beat eggs and season. Pour eggs over bacon and potatoes. Cover and bake another 20 minutes. When eggs are done, add cheese and replace lid. Let stand until cheese is melted.

    Serve with picante sauce or your favorite toppings.

    The variations are endless for this type of dish. The bacon can be replaced with sausage, hot or mild. You could use frozen hash brown and the hash browns with the onion and bell pepper already in it. Almost any vegetable could be used, what do you like? Go for it, anything is possible.

    This is one of those dishes that we have every time we camp out or have friends over for Sunday Brunch in the backyard. Oh, so easy and a pleaser.

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    * Italian Sausage Sandwiches *

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

    Italian Sausage simmering in Dutch Oven 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.

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    * Dump Cake *

    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 to stop the steam from dripping back on the cake.

    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.

    Cherry Chocolate Dump Cake Cherry Chocolate Dump Cake Cherry Chocolate Dump Cake Cherry Chocolate Dump Cake

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    * Chili Cornbread Bake *

    This is one of our favorites on those cooler nights camping.

    1 lb. Ground Beef
    1 Medium Onion
    1 Bell Pepper
    Garlic, minced (to taste, use as much as you like)
    1 15 oz can of Diced Tomatoes
    1 15 oz can of Tomato Sauce
    1 small can of Mushroom slices (optional)
    3 tbs. Chili Powder
    2 tsp. Ground Cumin
    Hot Sauce (to taste)
    Salt and Pepper (to taste)

    Brown ground beef in a 12" Dutch oven and drain. Sauté the onions and bell peppers until tender. Add the remaining ingredients. Bring Dutch oven to a slow boil, lower heat and simmer 30 minutes.

    1 1/2 cups yellow cornmeal
    1 cups flour
    1 teaspoons salt
    2 teaspoons baking powder
    1 teaspoon baking soda
    2 tablespoons sugar, optional
    3 eggs, beaten
    2 cups milk

    Mix all dry ingredients together. In a separate bowl mix all the wet ingredients. Stir wet ingredients into dry until mixed thoroughly. Pour the cornbread batter over the chili. Cover and bake for 30 minutes or until cornbread is golden brown.

    Top with grated cheddar cheese and a dollop of sour cream.

    Try adding green chiles or whole kernel corn to the cornbread. Cut back on the milk a bit because of the moisture from the green chiles or corn. Add a pinch of Chili Powder for a zippier flavor.

    If camping, mix wet and dry ingredients in a ziplock and knead. Cut off corner of bag, then squeeze cornbread mix out and onto chili.

    Chili Cornbread Bake Chili Cornbread Bake

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    * Foil Pack, Mexi-Chicken *

    I made this simple dish when I was a Boy Scout camping.

    1 Boneless Chicken Breast
    1 clove Garlic, minced
    Salsa (enough to cover lightly)
    1 small Onion chopped
    1/2 stalk Celery chopped
    Hot Sauce (to taste)
    Shredded Cheddar Cheese

    Place chicken on a large piece of aluminum foil. Cover with listed ingredients. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening. Top with cheddar cheese and eat.

    Serve with tortillas.

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    * Foil Pack, Hamburger Steak *

    Another one I made while camping as a scout.

    1/4 lb. Ground Beef
    1 medium Potato
    1 small Onion
    1/2 stalk Celery
    1 Carrot
    Onion Powder
    Garlic Powder
    Salt & Pepper
    Hot Sauce (optional)

    Add onion and garlic powder to ground beef and form into a tube (hot dog shaped). Cube or slice vegetables into uniform pieces. Place meat in center of foil and cover with vegetables and sprinkle with salt and pepper. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening.

    This is a mainstay for Boy Scouts. It's like a mini pot roast for kids.

    The variations are endless; try chicken, fish or different meats. Make foil packs different by changing the veggies and spices to take on the flavors of different regions around the world.

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    * Skillet Cornbread *

    A well-seasoned cast-iron skillet or Dutch oven is a must for golden brown crust, while hot turn the cornbread onto a plate, leave it bottom side up to preserve its crunchy texture.

    1 cup Yellow Cornmeal
    1/2 cup All-Purpose Flour
    1 tbsp Baking Powder
    1/2 tsp Salt
    1 tsp Sugar (optional)
    1 cup Buttermilk
    1/4 cup Bacon Drippings, Corn Oil or Melted Butter
    2 Large Eggs

    Grease a 10 inch Dutch oven and set on 4 or 5 charcoals and ring lid all the way around with charcoals to preheat. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot Dutch and put on preheated lid. Rotate 45º on coals to even out the hot spots on the bottom. Bake 20 to 25 minutes or until golden brown or use the smell test. Remove from Dutch oven and serve.


    Grease a 10 inch cast-iron skillet and put in oven while it preheats to 400º. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot skillet. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from skillet and serve.

    If it's not cooked in a cast iron skillet it's not Southern. I have a cast iron skillet dedicated to nothing but Cornbread.

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    * Hot & Zesty Chicken *

    My buddy makes this a lot, but he cannot remember where the recipe came from.

    10 Chicken Breasts, Thighs or Legs (bone in)
    3/4 cup Brown Sugar
    Sesame Seeds
    1 tsp Garlic Powder
    1 tsp Onion Powder
    1 tsp Ground Ginger
    1/2 tsp Cayenne Pepper (add more if you like it hotter)
    1/8 tsp Ground Nutmeg
    1/8 tsp Cloves 2 tbsp Soy Sauce
    2 tbsp Cider Vinegar or Red Wine Vinegar
    1 tbsp Sherry or Cooking Wine
    3/4 cup water
    2 tbsp Cornstarch

    Bake chicken in 12" Dutch oven for 45-50 minutes turning once until done and browned.

    While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.

    12 in. Dutch Oven w/ Legs ready to Bake Chicken Baking w/ Sauce simmering on top Hot & Zesty Chicken in Dutch Oven

    When ever I get in a rut and don't know what to eat, I always go for something spicy like this dish to put me back on track.

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    * Scalloped Potatoes *

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

    Dutch Oven Scalloped Potatoes 4 - 6 Russet Potatoes
    1 small Onion
    1/2 cup Milk
    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.

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    * Tamale Pie *

    This dish can be made with varied heat levels, It all up to you, How hot do you like it.

    1 pound Ground Beef
    2 pound Ground Sausage (hot or mild)
    1 small Onion (chopped)
    1 clove Garlic (minced or 2 tablespoons powder)
    1 10 ounce can Diced Tomatoes
    2 10 can Enchilada Sauce
    1 Green Pepper (chopped)
    1 16 ounce can Whole Kernel Corn
    1 4 ounce can chopped Black Olives (optional)
    1 4 ounce can chopped Jalapenos (hot) or Green Chilies (mild)
    3 tablespoons Chili Powder
    1 teaspoon Black Pepper

    In a 10" Dutch oven cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender. Break beef mixture into desired consistency while cooking i.e., fine or chunky and drain. Stir in tomatoes, corn and remaining ingredients and heat to a boil. Add ground beef to sauce.

    1 cup Cornmeal
    1 cup Milk
    2 Eggs (beaten)
    1 cup Cheddar Cheese
    1 cup Mozzarella Cheese

    While sauce is heating mix the beaten eggs, milk, and corn meal until smooth, but do not over beat. Spoon the corn meal mixture evenly over meat sauce. Sprinkle the cheese on top and bake 30 to 45 minutes or until cheese is golden brown. Allow to cool 15 minutes before serving.

    Warm the second can of enchilada sauce in an 8" Dutch oven. Spoon over individual portions of Tamale Pie, or better still a dash of hot sauce!

    Serve with Spanish rice and refried beans to round out this South of the Border meal.

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    * Henri's Filipino Chicken *

    Henri's Filipino Chicken 1 whole Chicken, Fryer (cut into 8 pieces)
    1 medium Onion (sliced)
    2 cloves Garlic (crushed)
    1 dash Good Vinegar (Red Wine or Cider)
    6-8 whole Cloves
    2-3 Bay leaves
    3-4 tbsp Vegetable Oil
    1 15 oz can of Chicken Broth (homemade is better)
    Salt & Pepper (to taste)

    Preheat a 12" Dutch oven, add oil and sauté the onions and garlic just long enough to flavor the oil. Add chicken and cook till golden brown. At this point we are just browning the chicken. Add a dash of vinegar and continue to brown. Add chicken broth, cloves, bay leaves, salt and pepper. Cover and simmer over medium high heat stirring occasionally. Add a little water if necessary to maintain liquid level (just enough to cover 1/4 of chicken). Cook 20 to 30 minutes. Sprinkle paprika over chicken during last 10 minutes.

    Serves 1 if Henri's eating over (otherwise probably enough for 3 or 4)

    Serve over rice and grilled pineapple slices on side.

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    * Old Fashion Pot Roast *

    The one pot meal, Just about everyone like this dish.

    3 ½ - 4 lb Beef or Pork Roast
    4 Carrots
    2 stalks of Celery
    6 small Redskin Potatoes
    6 small onions
    6 cloves Garlic
    1 Bay Leaf
    1/2 tsp Oregano
    1/2 tsp Thyme
    Salt & Pepper, to taste
    1 Beer

    Use a 12" Dutch oven with a rack for the bottom. Place bay leaf in bottom of oven and pour enough beer in to just cover the bottom, drink remaining beer. Use a knife to cut narrow slits into roast and push whole cloves of garlic into slits. Place roast on rack inside oven. Sprinkle herbs and spices evenly over roast. Cut carrots and celery into 2 to 3 inch long pieces. If using large potatoes and onions, cut into equal size pieces. Arrange carrots, potatoes, and onions around the roast. Bake roast for about 1 1/2 hours, checking liquid after first hour. The cooking time can vary depending on the size of the roast, so use the smell test.

    Other things that can be inserted into the roast are green onions, fresh cayenne peppers, sprigs of rosemary, etc. Push whatever you want into the slits and then trim off with scissors.

    This dish requires a little prep time, but after that it is easy and almost effortless.

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    * Dan's Quick Pie *

    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

    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.

    Dan's Quick Pie Dan's Quick Pie Dan's Quick Pie Dan's Quick Pie

    This recipe make two small pies, each pie serves four, unless kids are around.

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    * Scout Master Stew *

    My dad would make this on our weekend camping trips. We called it "Potluck Stew" as it was different every time we had it.

    2 lb Beef, cubed (stew meat)
    1/4 cup flour
    3 pkg Gravy Mix (Beef or Mushroom)
    6 Medium Potatoes, cubed
    5-6 Carrots, sliced 1/2" long
    2-3 Celery Stalks, sliced 1/2" long
    2 Medium Onions, cut chunky
    2 Bell Peppers, cut chunky
    1/4 cup Vegetable Oil
    1 Bay Leaf
    1/4" tsp Dried Parsley
    Salt & Pepper (to taste)
    1 pkg Biscuits

    Toss the meat in flour to cover. Heat oil in a 12" Dutch oven, add onions, peppers and meat. Cook until meat is browned. Add remaining ingredients, except gravy mix. Mix gravy mix with water per the directions and pour over meat and vegetables. Add more water to almost cover everything, if needed. Lay biscuits out over the stew. Cover and cook until celery and carrots are fork tender.

    This dish is very versatile, leave off the biscuits and add spuds, peas, beans or what ever you have in the cooler or fridge. The biscuits can be bake in another Dutch oven, got to have bread for sopping up all the gravy.

    Serves about 6

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