Dutch Oven Camping Recipes – 850+

1/2 ts Pepper
1 c Hot water
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil,
garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover,
reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to
serve.
Basque Berza ( Cabbage with Short Ribs)
1/2 lb Pork short ribs
3 tb Salt
1 md Head cabbage
1/2 c Spanish olive oil
4 Cloves garlic
Simmer ribs in large kettle in 2 1/2 quarts boiling water to which salt has been
added, for 1 hour. Remove core from cabbage and place head in a kettle of
simmering water.Seoerate leaves from head as they wilt.Cook, covered, 20 minutes.
Drain cabbage and ribs. In heavy Dutch oven, heat oil over medium heat.Add garlic
cloves and cook until browned. Remove and discard cloves.Increase heat until light
haze forms. Add well-drained cabbage and ribs and cook until cabbage begins to
brown.Season to taste, with salt and pepper.
Basque Dutch Oven Beer Bread
3 c Whole wheat flour
1 1/2 c White flour
1/2 c White cornmeal
1/2 c Bran
5 1/2 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Sugar
1 12 oz. bottle dark ( or Stout) beer
1/2 c Warm water
1/3 c Vegetable oil
Dump ingredients in a bowl and add one 12 oz. bottle dark ( or stout) beer and ½
cup warm water. Stir in 1/3 cup vegetable oil and mix until dry ingredients are
moistened. Pour batter into well-oiled Dutch oven and bake, covered, in preheated F
350 oven for 35-40 minutes.
Basque Garlic Soup
1 Loaf Frechn bread, sliced and allowed to dry out
1/4 c Spanish olive oil
6 Garlic cloves, peeled
4 Eggs, beaten
5 1/2 ts Sweet spanish paprika
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