Feature Recipe!

This is a great recipe for the lovers of dutch oven cooking. Indian fry bread has been around for a long, long time. It is very tasty, enjoy!

Dutch Oven Hopi Indian Fry Bread

Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquets and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the oil.

Ingredients:

2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water

Directions:

Stir and knead dough on floured board – cover and let stand for 15 minutes. Cut up into 8 sections – flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar and pig out.

Contributed by: Gordon G. MacLean

A big thanks to AdventureSportsOnline.com for sharing this recipe with us.

Feature Recipe!

Foil cooking while you are camping is an easy and great way to make meals. This recipe for cooking a whole turkey is bound to be a favorite.

Whole Turkey on the Open Fire!

Ingredients:
1 whole turkey (any size, I usually do about a 10 lb bird)
Heavy duty aluminum foil
2 cloves garlic
1/2 cup soy sauce
1/4 cup honey
salt and pepper
butter

Directions:

Clean out bird thoroughly, remove organ meat and neck from inside cavity, wash and set aside.
Roll out aluminum foil long enough to close around bird with a few extra inches
Roll out 2 to 3 sheets the same length and seam together, side by side (not lengthwise)
Place turkey on foil and curl up edges of foil.
Salt and pepper inside cavity
Cut small slits in skin of bird and place small amounts of butter under skin in multiple places
Pour soy sauce and honey over bird
add garlic, organ meats and neck to tinfoil package
Close up and seal all sides (leave top loose so you can open and baste.
Place on hot, low campfire grill.
Baste occasionally, every hour or so until done.
Test for doneness (varies due to bird size and heat)
It will never dry out so I just keep it on for hours, turkey falls off the bone!
To test if done … slice into turkey to the breastbone, as long as it’s not pink, it’s done.

Enjoy!

Try this recipe, let us know how you like it. We like to share recipes so, if you have one you like, we want to hear from you, we could even feature your recipe.

This recipe was shared by our friends at TheCampingSource.com

Feature Recipe

Dutch ovens and dutch oven recipes are favorites for fellow campers, after all who doesn’t like good eats!

Hobo Stew Dutch Oven Recipe

With this recipe you will need a 10 inch dutch oven.

Ingredients:

• 3 potatoes
• 3 carrots
• 1/4 head cabbage
• 3 celery stalks
• 1 lb. smoked sausage
• 1 Tbsp. lemon pepper
• 1 Tbsp. black pepper
• Water

Directions:

• Dice the potatoes, carrots, celery.
• Shred the cabbage.
• Cut the sausage into 1 inch pieces.
• Combine all ingredients in the dutch oven.
• Add just enough water to cover.
• Place over coals and cook 2 hours or until fork can be inserted into the carrots without trouble.

Serves 4

Double the ingredients in a 12 inch dutch oven to serve 6 to 8.

Thanks to Dutch Oven Dude for this fine dutch oven recipe.

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