Recipes

Pasta Primavera

Ingredients: 1-3 Tbsp. olive oil 1 sweet onion, thinly sliced 6 garlic cloves, minced ¼ cup pine nuts 2 cups sliced mushrooms 8 basil leaves, chopped ¼ cup white wine or broth 4 Roma tomatoes, cut to bite-size Salt and pepper to taste 1 pound pasta or linguine ½ cup Parmesan cheese Heat olive oil […]

Sunday Morning Quiche

Crust Ingredients: 6 oz. cream cheese 1 cup butter 2 cups flour             (or, use a ready-to-bake pie crust) Filling Ingredients: 4 eggs 2 cups whipping cream ¾ tsp. salt ¼ tsp. pepper 1/8 tsp. ground red pepper 1/8 tsp. nutmeg Chopped cooked ham, bacon, etc. 1 ½ cups Swiss cheese, grated 1/3 cup green […]

NO NAME CREEK” BAKED BEANS

Ingredients: 6 15 oz. cans of different kinds of beans 1 large onion, chopped 3-5 cloves garlic, minced ½ cup molasses Season to taste, salt pepper, garlic powder, dry mustard, 3-5 Tbsp. each of A-1 Steak Sauceä, horseradish, ketchup, Worcestershire sauce, Heinz 57ä, etc. Place first four ingredients in a 12 “ DO and add […]

CATHY’S BLACK BEAN SOUP

Ingredients: 4 Tbsp. olive oil 2 lbs. Chicken, cubed 1 onion, chopped 4-6 cloves garlic, minced 2-3 cups chicken bouillon 2 cans black beans, rinsed 2 cans Mexican diced tomatoes Cumin, to taste Salt and pepper, to taste Water Heat olive oil in a 12” Dutch oven and brown chicken on all sides. Add onion […]

DUTCHMAN’S APPLE DUMPLINGS

Ingredients: 4 large apples, peeled and cored 4 pie crusts, 9 inch 4 tsp. butter, in pads 1 cup brown sugar 1 tsp. cinnamon Line a 12” Dutch oven with heavy-duty aluminum foil. Lightly grease foil to avoid sticking. Add ¼ cup water between DO and aluminum lining. Soak the peeled and cored apples in […]

ITALIAN LENTIL STEW

Ingredients: 2 cups dry lentils, rinsed 2 14 oz. cans beef broth 2 bay leaves 1 lb. bulk sweet Italian sausage 2 cups chopped onion 4-6 cloves garlic, minced 2 14.5 oz. cans Italian style stewed tomatoes Combine lentils, broth, and bay leaves in a medium saucepan or Dutch oven; bring to a boil. Reduce […]

CEE DUB’S PECAN PIE

Ingredients: 1/4 cup butter 1 cup maple syrup (Real maple syrup is best) 1/2 cup sugar 1/2 tsp. salt 3 eggs 1 cup pecan halves 1 9 inch unbaked pie crust Melt butter is a skillet and add the syrup, sugar, salt, and eggs. Beat well with a wire whisk until well blended. Add pecans […]

AMY TANNER’S APPLE CRUNCH

Ingredients:  The CRUNCH ¾ cup sugar 1/3 cup butter 1 cup flour 1/8 tsp. mace ¼ tsp. salt Ingredients:  The APPLES 6 apples, peeled/sliced,             Granny Smith/Northern Spies ½ cup red cinnamon candies (2 bottles) 1 tsp. vanilla Mix Crunch ingredients in food processor. Or, laboriously cut the butter into the mixed dry ingredients using […]

BUBBLE GUM DUMP CAKE

Ingredients: 2 cans Raspberry or Strawberry pie filling 1 white cake mix 1 12 oz. can or bottle of Big Red soda Pour both cans of pie filling in the bottom of a 12” Dutch oven. Sprinkle cake mix over the fruit filling. Gently pour the carbonated soda over the cake mix. Cover and bake […]

ITALIAN BREAKFAST FRITTATA

Ingredients: 2 Tbsp. olive oil ½ cup onion, minced fine 2 basil leaves, minced 4 Roma tomatoes, diced             or, 1 16 oz. can of diced tomatoes, drained 1 cup mushrooms, sliced 8 large eggs ½ cup Ricotta cheese             or, small curd cottage cheese ¼ cup grated Parmesan cheese 2 Tbsp. butter or margarine […]

BLUE CHEESE DRESSING

Ingredients: 4 cups Hellman’sä mayonnaise 1 small slab Danish blue cheese 2 cloves garlic, pressed or finely minced Milk, as needed Mix mayonnaise, blue cheese, and garlic together, adding milk to thin to desired consistency. Let chill before serving. -Recipe adapted from  MORE  CEE DUB’S DUTCH OVEN & OTHER CAMP COOKIN’, page 106.