Dutch Oven Camping Recipes – 850+

Mountain Man Breakfast
2 lbs. sausage or bacon, or both
8-10 potatoes, scrubbed and finely diced or processed
1 large onion, chopped
12-18 eggs, mixed together as for an omelet
1 lb. grated cheese
medium salsa
1 bunch chopped green onions
optional: 1 fresh green pepper, chopped
optional: 1/2 lb. fresh mushrooms, sliced
salt and pepper
Cook the sausage or bacon in a 12-inch dutch oven until done. Drain off excess
grease. Add the onions and potatoes. Cook over medium heat and stir about every 5
minutes to assure even cooking throughout. Season with approximately 2 teaspoons
of salt, depending on how many potatoes are being cooked. When the potatoes and
onions are almost completely cooked (20-25 minutes), add optional peppers and/or
mushrooms and then pour the egg mixture (seasoned with 1 tsp salt and 1/4 tsp
fresh ground pepper) into the oven over the potato/ onion/ meat mixture. Continue
cooking over medium to medium low heat under the oven and medium to medium
high heat on the lid for about 30 minutes, or until the egg mixture is firm and
doesnõt run when tested with a spoon in the middle. Add grated cheese and
chopped green onions to the top about 5 minutes before serving so the cheese is
melted and bubbly. Serve with salsa or your favorite ketchup or other sauce. Makes
12-14 hearty servings.
My Favorite Lasagna
3/4 lb Ground round
3/4 lb Ground pork
1 lg Onion, chopped
2 Garlic cloves, minced
1 cn Tomatoes (28-ounce)
1 cn Tomato paste (6-ounce)
1/2 c Dry red wine
1 ts Basil
1 ts Oregano
2 tb Olive oil
12 Lasagne noodles
1 ct Part-skim ricotta cheese (15 Ounces)
1/2 c Grated parmesan cheese
2 Eggs
1/4 c Parsley, chopped
1 ts Salt
1/4 ts Pepper
283