| Received your
cook book, Great stuff, the info on sizes and volume was
something I have had questions on and the measurement and temp
chart all are the best. I can tell that you have been there and
wanted to help others answer the same questions."
"Yours is one of the best I have
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This cookbook has 230 recipes for
campfire cooking. Most of the recipes are Dutch Oven, but we
have also added many for Utensiless cooking, Pie Irons and Tin
Foil Meals.
To order this cook book please click the link:
www.cookncamp.com
During our Seminars
and Demo's we have heard many times over, that there was a need
for a good cookbook that was durable enough for camping and
small enough to pack. One that included recipes and ideas for
the camper and backpacker to have great meals in the
campsite with little fuss, and mess.
We took on this challenge, and
have created this first edition. All the recipes are tried and
true, and all the recipes we use when doing our seminars,
demonstrations and catering are included. The Dutch Oven
section also includes some tips and charts for coals and oven
sizes.
The Cookbook is
3"X5" in size, all pages are laminated, and it is created with
binder rings so you can add your favorite recipe cards, or
future updates as we continue to create more great recipes.
THIS COOKBOOK IS 100% GUARANTEED!
IF a page gets ruined, just
return it to us and we will replace it Free!
Cost is $20.00 +shipping
CLICK HERE to order this fine book now!
We accept Checks,
Money Orders, and Cashiers checks by
mail.
Mountain Man Breakfast
1/2 lb bacon (or pre-cooked sausage)
Med onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz eggs
Small jar of salsa (optional)
The following requires 6-9 bottom coals and 12 -15 top coals:
Pre-heat 12" Dutch oven. Slice bacon and onion into small pieces
and brown in the bottom of the DO until onions are clear. Stir
in the hash brown potatoes and cover; remove cover and stir
occasionally to brown and heat potatoes (15-20 minutes) Scramble
the eggs in a separate container and pour the mixture over the
hash browns. Cover and cook until eggs start to set.(10 - 15
minutes)
Sprinkle grated cheese over egg mixture, cover and continue
heating until eggs are completely set and cheese is melted.
Optional: cover cheese/egg mixture with a small jar (about 1
cup) of salsa. Cover and cook for an additional 3-5 minutes
Fruit Dump Cake
2 20 oz. Cans Fruit of your choice undrained
1 yellow or white Cake Mix
1 stick of Butter or Margarine
Pour fruit and juice from the cans into bottom of Dutch Oven.
Spread cake mix evenly on top of fruit without mixing with
fruit!!!
Next, place pats of butter 1 inch apart on top of cake mix and
place lid on top.
Place 9 charcoals under and 15 on top of oven. Cook approx. 45
min
Garlic Beer Bread
3 Cups Self Rising Flour
1/3 cup Honey
2-3 cloves Minced Garlic
1 tsp. Seasoned Salt
1 Bottle DARK beer
Mix all ingredients together, and
place in a 10 inch Dutch Oven. Place 13 coals on top and 7
coals on bottom, and bake for approximately 40 minutes
Cin’s Easy Smothered Chicken
2 lbs boneless chicken thighs
1 stick butter
1 26 oz. can Cream of Mushroom Soup
1 26 oz. can Cream of Chicken Soup
2 lbs Normandy Mix frozen Vegetables
2 cans (10 packs) biscuits
Cut chicken into small bite size
pieces. Melt butter in bottom of 12” oven, and brown cut up
chicken in melted butter. When browned, add soups and
vegetables, cover and let cook till hot and bubbly. 15 coals on
top and 9 coals on bottom.
Place a layer of biscuits over the top
of the chicken and vegetables for the last 20 minutes of
cooking. Cover with lid and biscuits will cook and brown
nicely.
To serve, place the biscuits in the
bowl first, and cover with chicken and vegetable mixture.
Dr.
Pepper Ribs
Any ribs of your
choice, pork and/or beef
1 liter Dr. Pepper (NOT
Diet)
1 large bottle of your
favorite BBQ sauce
Stand ribs on end in 12” Dutch oven.
Fit as many as you can in the oven to hold them upright. Pour
Dr. Pepper over ribs till Dutch oven is over 1/2 full. Cover
and cook with 20 coals on bottom for 30 minutes. Make sure the
Dr. Pepper is boiling. After 1/2 hour, add your favorite BBQ
sauce to the ribs/Dr. Pepper mix and continue to cook for
another 30 minutes. Open and serve.
We cook these in the Ultimate Turkey
Roaster on a propane burner and they do great. The Dr. Pepper
tenderizes the meat, and adds flavor.
Pork
Roast with Potatoes and Onions
1 (5 to 6 lb) pork roast
2 lbs onions-thick sliced
2 lbs potatoes-thick sliced
Garlic salt
cracked black pepper
Mesquite seasoning (or other smoke flavored, BBQ seasoning)
Rub spices on roast and place in a 12” Dutch oven. Place lid
on and cook with 9 coals on bottom and 16 coals on top for 2 1/2
to 3 hours (add coals as they are used up), then place sliced
onions on top of roast. Add a good sprinkle of spices, then add
potatoes around sides and on top roast; season again. Cook an
additional hour.
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