Need: 14 inch Dutch oven - Serves 6

 

1 - 3 to 5 lb chuck roast

2 - 10 oz cans of cream of mushroom soup

6-8 large, Idaho russet potatoes (quartered)

1 lb carrots (sliced in chunks)

1 package Dry Onion Soup Mix

1 tsp black pepper

1 pinch salt

 

For this easy camping recipe, preheat 14 inch Dutch oven with 10-12 coals on the bottom of the oven. Place the onions in the hot oven until clear, and then set aside. Take the pepper and pepper the roast evenly on both sides and lightly brown the roast for 3 to 5 minutes. Then place the clarified onions on the browned roast. Add the remaining ingredients and blend evenly. Cook for about an hour in a medium hot Dutch oven. Enjoy this new addition to your camping food!

 

Instructions for a medium hot Dutch oven or 350 Degrees:

 

25 charcoal briquets - place 2/3 of coals on top of Dutch oven and 1/3 coals on the bottom of the Dutch oven.

3-4 lbs cut up chicken          1/4 cup salsa
1 Tbsp butter                       1/2 cup honey
1 onion, chopped                 dash of Tabasco sauce
2 tsp chili powder                1 Tbsp soy sauce
2 Tbsp mustard                   1/2 tsp seasoned salt

Begin with 2 rings of charcoal briquets under Dutch oven. Melt butter in Dutch oven and then add the onion, chili powder, mustard, seasoned salt, salsa, honey, Tabasco sauce, and soy sauce. Simmer for 5 minutes to soften the onion and blend all the flavors. Remove from the heat, add chicken, dipping meat into the sauce until all pieces are well coated. This will be one of the easiest and tastiest camping recipes you have ever used for your camping food!

Place Dutch oven over 1 1/2 rings of briquets, with 2 rings of briquets on the lid. Check the pot every 15-20 minutes to check for even cooking and to baste. Cook in Oven for 1 hour.

8-9 skinless chicken thighs
2 Tbsp olive oil
1 cup rice
1 cup diced carrots
3/4 cup diced green and red bell pepper
1/3 cup wild rice, uncooked
5 cups chicken broth and water, or chicken bouillon

Begin by preheating the Dutch oven with 10 briquets on the bottom. Brown thighs in oil remove from oven and set aside to drain on paper towels. Wipe out your Dutch oven with paper towels. Put the rest of the ingredients in pot and add chicken on top. Cook at 400 Degrees with 10 briquets under and 19 on top for about 1 hour until done. (You may have to add some hot water during cooking in necessary) Stir the rice and veggies mixture every now and then to prevent burning. This is one of our classic easy camping recipes. You will always have tasty camping food with this camping recipe.

Serve your Chicken 'n Rice while warm and enjoy!