By Sheila Mills
Enjoy connoisseur cooking outdoors
“Well equipped, basically awarded, and hugely recommended.”
--Field & Stream
“Sheila Mills's chook enchiladas have been a delectable crowd pleaser. They required at the very least components and extremely little work.”
--Cleveland simple Dealer
With this ebook and a Dutch oven--a available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've by no means tasted it! Dishes like those are yours at the riverbank or the path for extraordinarily little attempt:
Avocado Frittata • Chilaquiles • Eggs Benedict
Parmesan Popovers • Cheddar Cornmeal Scones • immense Bend Banana-Walnut Bread
APPETIZERS AND SNACKS
Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos
MEAT AND MEATLESS major DISHES
Coq Au Vin • beef Chops with Spinach Dumplings • Tomato-Basil-Onion Tart
Blackberry Cobbler • Double Chocolate tarts • Impossibly attainable Dutch-Oven Ice Cream
Read or Download The Outdoor Dutch Oven Cookbook (2nd Edition) PDF
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Extra info for The Outdoor Dutch Oven Cookbook (2nd Edition)
Sprinkle 1 cup cheese on top. Scoop the rest of the tomato sauce over the cheese; top with the rest of the cheese. With the back of a large spoon, make 8 depressions the size of an egg and crack an egg into each well. Bake until whites of eggs are set and yolks are still a little runny, 15 to 25 minutes. For a conventional oven, bake at 350°F. Yield: 8 servings Breakfast Dishes 21 JOE BUMP BACON AND EGG SANDWICH 6 English mufﬁns, split 4 tablespoons unsalted butter 8 bacon slices 6 large eggs salt and freshly ground black pepper to taste 2 bunches arugula Joe Bump was a prospector and packer from Cascade, Idaho, who moved into a cabin that was built by some other prospectors in the 1930s.
Sprinkle with remaining cheese. Stand two tortilla halves in each serving and garnish with cilantro sprigs. Yield: 4 servings Breakfast Dishes 31 BLUEBERRY CINNAMON BROWN BETTY unsalted butter for greasing pan plus 1 cup (2 sticks), melted 2 cups rolled oats 2 cups unbleached all-purpose ﬂour 2 cups brown sugar 2 teaspoons ground cinnamon 1 ⁄ 2 teaspoon baking powder 2 tablespoons cornstarch 5 tablespoons fresh lemon juice (need about 2 large lemons) 31⁄ 2 pints fresh blueberries, rinsed and picked over This also makes a great dessert topped with ice cream.
For a conventional oven, bake in 2 standard loaf pans at 350°F for 30 to 40 minutes. Yield: 8 to 10 servings 38 The Outdoor Dutch Oven Cookbook DILLY CASSEROLE BREAD 1 package active dry yeast ¼ cup warm water (105°F to 115°F) 1 cup creamed cottage cheese 1 tablespoon granulated sugar 1 tablespoon dried, minced onion 1 tablespoon unsalted butter 1 teaspoon dried dill 1 teaspoon salt ¼ teaspoon baking soda 1 egg 2½ cups unbleached all-purpose ﬂour Add yeast to water to soften. In a mixing bowl combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, and egg.
The Outdoor Dutch Oven Cookbook (2nd Edition) by Sheila Mills