Place sausage links in bottom of dutch oven. Layer potatoes over the sausage. Sprinkle with pepper and seasoned salt. Whip eggs with 1/4 cup water and 1 tablespoon of onion powder. Add mushrooms to the egg mixture. Pour over potatoes and cover with cheese. Cook for about 35 minutes. Egg bake is done when a knife inserted comes out clean.
Cook potatoes and onions for 5 minutes in skillet. Add just a bit of seasonings and mix. Cook another 5 minutes. Add another bit of seasonings and mix again. Add bacon. Break eggs over potato mixture and cover. Cook until eggs are just starting to set. Sprinkle with cheese, cover and cook until eggs are set.
Spread butter over dutch oven liner. Tear bread into pieces. Break sausage into pieces. In a bowl, beat eggs, milk, dry mustard, and salt. Layer the bread, sausage, cheese, eggs into the D.O. Cover and cook at 350 degrees for 20-25 minutes. Check and cook another 10-15 minutes until cheese forms a light-brown crust on top of cooked eggs.
Place potato and bacon in sauce pan. (Do not cook bacon first) Put enough water in pan to just cover the potatoes. Cook until almost tender and then toss in a handful or so of oatmeal. Cook for however long it takes to cook the oatmeal and potatoes. Should be fairly thick.
Spear sausage on stick or hotdog fork. Coil one breadstick dough around each sausage link, pinching ends. Rotate slowly until bread is browned and sausage is heated through. Serve with maple syrup for dipping.
Heat Dutch oven with 12 coals on the bottom. Brown sausage, then drain fat, saving 2 tablespoons. Stir in onion, garlic and mushrooms; saute with sausage. Add eggs and sausage fat and cook together until eggs are scrambled. Spoon into pita pockets, and top with cheese to taste.
Mix ingredients thoroughly in a bowl and pour contents into a baggy. Dump contents from the baggy into a pot and add 2 cups boiling water. Let contents sit for two minutes, then serve.
Slice lengthwise down the sausage. Stuff with sliced onion and chunk of mozza cheese. Layer shredded potato on foil. Place sausage in middle and wrap together. Wrap this foil package with another foil, but have the seam on opposite side. This prevents any leakage. Place in hot coals of a "dying down" fire for 1/2 hour.
Heat grill on camp stove and coat with a light amount oil. Cut english muffins in half and lightly grill inside surfaces. Turn muffins halves over, add pizza sauce, pepperoni and shredded cheese. Leave on grill until cheese is melted and then serve.
Boil potatoes, two to three per person. In separate pan fry 1 to 1 1/2 pounds ground beef with large onion, salt and pepper to taste. Drain if necessary. In the big pot, after draining potatoes add tomato sauce (thinned as desired), basil flakes, hamburger and onions. Heat till simmering.
Mix ground beef, salt and pepper. Shape into 4 large patties. place each patty on a large square of heavy-duty foil. Cover each patty with prepared vegetables, then sprinkle each meal liberally with Worcestershire sauce. Cook for 15 minutes over hot coals, then turn and cook on the other side for 15 minutes.
Remove stems from mushrooms. Place about 1/2 teaspoon of Underwood Deviled Ham inside each mushroom cap. Sprinkle Parmesan cheese on top of mixture. Melt the cheese/ham/mushroom cap by toasting near fire at angle. Serve hot.
Assemble all ingredients except cheese into large skillet or dutch oven. Heat through. Once heated through, add cheese. Cover. Cook 5-10 minutes longer until cheese is melted. Add salt and pepper to taste. Serve.
Mix soup, butter, and sour cream together. Put potatoes in the bottom of dutch oven, top with soup mixture spreading to cover the potatoes completely, then mushrooms, turkey ham, and cheese. Cover and put on coals, adding coals to the lid to approximate 400*F (about 14-16 coals on top; 12-15 on bottom.) If the potatoes are frozen, it should take about an hour to an hour and a half.
Chop onion into medium dice, cut bacon into 3/4 inch pieces, and cut potatoes into bite size chunks. In a large pot, add ground beef and season with salt and pepper. Cook for a few minutes adding onions when beef begins to brown. While ground beef is cooking, add bacon to heated skillet and cook until crispy. Drain about 1/2 bacon drippings, but leave enough to fully coat potatoes. Add potatoes, season with salt and pepper and continue cooking. When ground beef is no longer pink, drain all juices from pot and add baked beans, bacon and potatoes. Season with garlic and chili powder and add salt and pepper, if needed. Cook until mixture is hot and potatoes are fully cooked.
In a medium saucepan combine meat and barbecue sauce. Cook, covered, over medium heat till heated through, stirring occasionally. Place a cheese slice half inside each pita bread half. Spoon about 1/4 cup of the meat mixture into each pita bread half. Have each camper add the toppers they choose for a personalized pita dinner.
Mix together first 6 ingredients. Marinade the chicken in the sauce for at least 2 hours. Put the chicken onto skewers and grill for 4-8 minutes or until cooked through. Oil a griddle and heat. When the griddle is hot, cook each flatbread, one side at a time until lightly browned. Add more oil if the bread begins to stick To serve: Divide the chicken between the six flatbreads. Mix half the Ceasar dressing with the lettuce and add to the chicken (add to taste). Roll the flatbread up and serve with cut-up veggies or chips.
For dressing, in a small mixing bowl, stir together yogurt, cucumber, dillweed and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.
Cook meat with chopped up green pepper and onion, add garlic and cook on medium heat until meat is brown and vegetables are tender. Add water and turn on high. When water begins to boil, add spaghetti sauce and spaghetti noodles (broken into 3" pieces). Turn heat to medium and boil for 10-15 minutes (water will absorb as noodles cook).
Brown hamburger, start your beams, slowly add all your ingredients, then add hamburger to the mix and let simmer for 5-10 minutes.
Combine all the ingredients except the bagels. Spread the mixture on two bagel halves and top with the remaining bagel halves.
Add potatoes, olive oil and seasonings to Ziploc bag. Marinade for 30 minutes. Skewer 3-4 potatoes at a time, hold over hot coals until toasted.
Lay out a square of foil. Take a handful of ground beef and shape into an oval. Make a well in the middle. Spread about 1 Tbsp of BBQ sauce in the hamburger well. Add in vegetables, salt and pepper. Wrap up and cook until done.
Take an individual bag of chips and smash them up without opening bag. Then open bag and put in what you like on a taco from the ingredients above. Hold the bag closed and mix up. Eat right out of the bag.
Oil a skillet or cast iron fry pan and place one tortilla on the skillet. Spread a thin layer of tomato paste on the tortilla. Sprinkle with shredded cheese. Add any other pizza toppings that you like. Cook over open fire, checking for doneness. Pizza is done when the tortilla is lightly toasted.
For each packet lay out 2 sheets of foil approximately 1-1/2 feet long. Place potato slices, onion and carrot in middle of foil. Add salt, pepper, and other seasonings of desired. Sprinkle 2 tsp water of each, and fold to form a packet. Place on grill over coals and cook for approximately 15-20 minutes per side. When potatoes are cooked, open packet and sprinkle shredded cheese (usually about 1/4 cup is good) over the top. Reseal for about 2 minutes or until cheese is melted.
While pasta is cooking, add mustard, honey, vinegar, olive oil, pepper, and garlic to the serving dish. Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated with the dressing. Top with cheese.
Chop up all the veggies into bite size pieces. Mix oil, vinegar and herbs together and pour over veggies. Salt/pepper as desired. Allow to marinate at least over night. Keeps refrigerated for days - and keeps getting better tasting!
Mix ground beef, prepared pasta sauce, wine, basil and oregano. In large bowl combine Ricotta cheese, Parmesan cheese, eggs, parsley, salt and black pepper. Cover bottom of Dutch oven with thin layer of sauce. Arrange uncooked lasagna noodles in bottom. Spoon some of the Ricotta filling over noodles. Cover with a layer of Mozzarella cheese, then another layer of sauce. Keep layering in this fashion until all ingredients are used. Top with remaining sauce, cover and bake for 30 minutes over a low fire. (8 briquettes beneath, 17 on lid, 35-40 minutes until bubbling) Remove lid and sprinkle with grated mozzarella cheese and Parmesan mixture - replace lid and allow cheese to melt.
Peel apples, yams, and potatoes and cut into 1/4 inch slices. Mix them together. Mix nutmeg, cinnamon, and salt into cider. Pour oil and 1 cup of cider into D.O. preheated to 325 degrees. Put 1/4 of apple/yam/potato mixture in D.O. Pour 1/4 cup of cider on top. Repeat with 3 more layers. Cook 50 minutes. Serves 8 guests.
Spread toasted bread cubes in the bottom of 12" Dutch oven. Spread sauerkraut evenly over the bread cubes. Layer shredded corned beef over the sauerkraut. Spread dressing over beef. Bake at 400 degrees (19 coals on top; 10 coals on bottom) for 20 to 25 minutes until heated through. Top with cheese. Bake for another 10 minutes, or until cheese is melted.
In heavy guage sauce pot or Dutch oven, cook onion and garlic until transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently for about 20 minutes. Serve with grated Parmesan or Romano cheese.
Put dutch oven over hot coals to heat. Brown hamburger and onion, breaking into small bits and cooking thoroughly. Drain off grease. Pour in ketchup, tomato juice, and season with salt and pepper (and cayenne pepper or hot sauce if desired). Bring to a boil while stirring. Dissolve flour and curry powder in a cup with worcestershire sauce and enough water to thin the mixture. Mix into hamburger. Simmer at about 325 degrees for 2 hours.
When dutch oven is pre-heated to 350 degrees, put in hamburger and onion. Cook uncovered until hamburger is well browned, stirring often. Stir in tomatoes, water, and pasta. Bring to a boil. Reduce heat to about 250 degrees, cover, and simmer 20 minutes or until pasta is tender. Sprinkle cheese on each bowl when it is served.
Heat dutch oven to high (400 degrees) Add beef and onion and stir until meat is browned. Drain off excess grease. Add all ingredients except peanuts. Heat to boiling, then reduce heat to simmering. Cover and simmer 45 minutes, until rice is tender. Serve and sprinkle peanuts on top, if desired.
Brown the hamburger in the dutch oven. Stir in baked beans. Stir in BBQ sauce, ketchup and mustard. Stir in onion. Cover and cook on low heat (275) for 10-15 minutes. While cooking, prepare the Bisquick mix to make a dozen biscuits. Stir the burgers and beans. Cover the top of the bean mixture with the biscuits, completely covering the top. Sprinkle the cheese over the entire top of the biscuits. Bake covered for 20-30 minutes, until the biscuits are done.
Prepare the pizza dough per mix directions. Spread dough inside pie tin and up the sides. Top with sauce, cheese, pepperoni. Place 4 pebbles or wads of aluminum foil in d.o. to raise pie tin off bottom. Set pizza in d.o. Put 12 briquettes on the bottom and 14 on top. Cook for 15-25 minutes.
Any combination of flavors that sound good to you can be tried. This example is apple, yellow cake, and cinnamon. Another might be cherry filling, chocolate cake, and powdered sugar. Or, blueberry filling, white cake, and grape soda.
Pour the fruit filing into the bottom of the D.O. Sprinkle the cake mix on top of the filing - do not stir it. Pour the soda on top of the mix from a low height so it does not splatter all over. With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok. When the cake mix is stirred, sprinkle cinnamon on top. Cook for 45 minutes at 325 degrees.
Mix sugar, cinnamon and butter together until well blended. Butter your hands. Roll each biscuit in hands to form long snake-like pieces. Wrap the snake-like dough around a stick in a coil fashion. Cook over an open fire until cooked (should appear brown). Roll the cooked dough in the cinnamon mixture.
Core, and slice apples into about 6 pieces per apple. Place sliced apples in bottom of oven. Sprinkle the brown sugar on top of apples. Cover the apples and brown sugar with yellow cake mix, do not mix. Cut up the stick of butter and place pats of butter on top of the cake mix. Sprinkle with a little cinnamon powder. Place about 10 charcoal briquettes underneath oven and around 10-15 on top. Cooking usually is 45-mins to an hour depending on temperature / wind conditions. Check after 30-45 minutes, it is done when the crust starts to brown and you can see the apples/brown sugar mixture bubbling up through the crust.
In a bowl, combine apple pie filling, cinnamon, nutmeg and lemon zest. Mix well. Pour into 10" Dutch oven (lined with foil). Sprinkle dry cake mix over top of apple mixture. Slowly, pour 7-Up over the cake mix. DO NOT STIR! Bake at 350 (14 coals on top; 7 on bottom) for 40-45 minutes.
Use as many Granny Smith Apples as you need. Core the apple, leaving a thin layer on the bottom. In the cored out area, put a pat of butter and about a tablespoon of brown sugar. You can put in a few cinnamon candies, or a couple carmels, depending on the flavor you like. Wrap the apples in foil, (if your coals are hot, double wrap, if they are cooler, single wrap). The apples are placed on the coals, and rolled evey 10 minutes or so. They usually take about a half hour, depending again upon the heat of your coals.
Slice apples. Mix apple slices, cinnamon, and nutmeg in a bowl. Mix oats, flour, sugar, baking powder, salt, and butter to make crust. Press half the crust mix into the bottom and sides of the dutch oven. Pour the apples onto the crust. Cover apples with the rest of the crust mix. Bake covered about 45 minutes at 350 degrees, until top crust is light brown and apples are tender.
Dump pie filling into pie tin. Sprinkle about 3/4 of cake mix on top in even layer. Pour half can of soda around on top of cake mix. Stir soda into cake mix, leaving the pie filling alone as much as possible. Break chocoloate into small pieces and place on top. Sprinkle walnuts on top. Place pie tin in dutch oven, setting it on top of four small pebbles for air circulation. Cover with dutch oven lid and set on a small ring of coals. Cover the lid with coals. Cook at about 350 degrees for 30-40 minutes, or until the cake looks done when cut or poked.
Another way to mix the mix: Sprinkle about 1/3 of the cake mix over the pie filling. Then, pour soda right into the cake mix bag and knead the bag with your hands on the outside to mix. Once mixed, pour into the dutch oven.
Line the dutch oven with foil. Core the apples and fill the bottom of oven with apples standing stem up. Pack brown sugar and raisins into the core holes. Place a pineapple ring on top of each apple. Place a cherry in center of each ring. Pour pineapple juice over the apples. Cover and let cook for 30 minutes.
Preheat dutch oven to 350 degrees. Beat butter, sugar, brown sugar, and vanilla extract in large bowl until smooth. Beat in egg. Gradually mix in flour. Stir in chocolate chips. Drop spoonfuls onto ungreased pie tin. Place on inverted pie tin. Cook for 5 to 8 minutes, depending on your D.O. temperature.
Preheat dutch oven to 300 degrees. Core apples and cut into quarters. Dump all ingredients into ducth oven and stir until butter is melted and all is mixed. Cover and cook 30 minutes or until apples are soft and sauce is clear and thick.
Pour the filling into the pie tin. Sprinkle the dry muffin mix over the entire surface. Slice the butter into thin squares and distribute across surface. Put 4 or 5 equal sized pebbles in the dutch oven. Carefully, place the pie tin on top of the pebbles. (keeping the tin off the bottom reduces burning.) Put on the lid and cover with coals. Cook for 10 to 15 minutes, depending on fire temperature. Dish a spoonful out and apply whipped cream.