Dutch Oven Camping Recipes – 850+

In the drippings remaining in the pot over low heat, saute the onion, peppers, garlic,
parsley and curry powder for 5 minutes, or until the vegetables are tender. Add the
tomatoes and their liquid, the currants and the Tabasco sauce; mix well. Return the
chicken to the pot, pushing it down into the sauce and ladling sauce over it. Cover
and simmer over low heat for 30 minutes, or until the chicken is tender, turning the
pieces occasionally. Adjust the seasonings to taste. Serve the chicken on a bed of
rice, and sprinkle slivered almonds on top.
Country Ribs
1 c Sweet red wine
1/2 c Chili sauce
1/3 c Vinegar
1/4 c Honey
2 tb Soy sauce
1 tb Worcestershire sauce
2 ts Salt
2 ts Dry mustard
1 ts Horseradish
1 ts Red pepper sauce
1/2 ts Ground pepper
1/2 ts Paprika
3 tb Vegetable oil
3 lb Pork country-style ribs
Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring
constantly. Remove from heat. Heat oven to 350'. Heat oil in Dutch oven over low
heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs;
drain off fat. Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1
hour. Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl.
Strain sauce; skim off fat. Pour sauce over ribs.
Cow Chip Biscuits
3 c Flour
6 ts Baking powder
3 tb Lard
1 ts Salt
1 tb Sugar
1 1/3 c Milk (or canned milk, cut to half-strength with water)
Cow chips (opt, depending on which way the wind is blowing)
Sift together all dry ingredients; cut in lard until flaky pieces form; add milk to
moisten mix until sticky; turn onto floured board; pat gently until dough is 1/2"
thick; cut biscuits from dough; place in large (18-20") greased, warm Dutch oven
(do not crowd); replace cover of Dutch oven and place coals on top; bake
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