Pen’s Pineapple Upside Dump Cake

Ingredients:
1 white or yellow cake mix
1/4 lb. butter
1 cup brown sugar
1 12 oz. bottle of carbonated lemon-lime soda
1 20 oz. can crushed pineapple
Melt butter and brown sugar in the bottom of a 12” Dutch
oven, and spread evenly over the bottom of the DO. Pour
in undrained pineapple. Sprinkle dry cake mix over the
pineapple. Gently pour carbonated soda over cake mix.
Cover and bake using 5-6 briquets under the Dutch oven,
20 on the outside rim of the lid and 3-4 in the middle of the
lid. Bake 40-50 minutes.
My wife came up with this variation of the basic dump cake
for a river trip with friends down Idaho’s Main Salmon River.

Rhubard and/or Strawberry Upside-Down Cake

Ingredients:
1 pkg. yellow or sour cream yellow cake mix
1 cup diced rhubarb and/or strawberries
(Actually, I like lots more rhubarb to make it
like a deep dish pie.)
1 1/2 cups sugar added to rhubarb
1 cup whipping cream, not whipped
Mix cake according to box directions and pour into a 12”
Dutch oven. Pour fruit mixture evenly over cake mix. Then
pour whipping cream over fruit and cake mix. Bake until
brown, approximately 1 hour, using 5-6 briquets under the
oven and 20-25 on the lid. Cool and turn upside down or
serve as is. Whipped cream on top is excellent.
Mike McLain

Poultry Precautions

Take extra precautions when preparing
poultry. Wash and disinfect your hands,
utensils, and cutting boards before using
them again.

Cherry Swirl Cake

Ingredients:
1 white or yellow cake mix
Cherry flavored syrup, or other fruit flavor
Follow directions on the box, adding suggested ingredients
such as eggs, salad oil, and water. Stir ingredients in a
large bowl until thoroughly blended. Pour into a 12” Dutch
oven. Drizzle cherry syrup into the batter in a spiral design.
Other flavored syrups may be used. Bake according to
directions on the mix, using 5-6 briquets under the oven
and 20-25 on the lid, baking for 30-40 minutes.
This makes a quick and fairly light dessert; unless, of course,
you use the whole bottle of syrup. Another variation is to
serve with ice cream or whipped cream.

Cherry or Blueberry Cobbler

Ingredients:
1 can pie filling with liquid
1/3 cup lemon juice
1 Tbsp. tapioca or cornstarch
1/4 tsp. salt
1 1/2 cups sugar
Splash of vanilla
1 yellow cake mix
1/2 cup Bisquick®
1/4 tsp. salt
1 Tbsp. baking powder
Mix top items together and pour into greased 10” Dutch
oven. Mix cake items and sprinkle over fruit filling. Dot with
margarine and bake for one hour at 350 degrees or using
5-6 briquets under the Dutch oven and 8-10 on the lid,
adding more as needed. Recipe can be doubled using a
12” Dutch oven.

Keep the Cook Happy

Make a thermos of coffee the night
before and place it with a coffee cup
next to the cook’s bunk. He will get up
in a much better humor the next morning.

Fresh Peach Cobbler

Ingredients: Fruit Mixture
6 cups peaches, peeled and sliced
3/4 cup honey
1/4 cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Dash of salt
Ingredients: Crumb mixture
1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup melted butter or margarine
1 tsp. cinnamon
Stir together the fruit mixture and spoon into a 12” Dutch
oven. Combine and mix all the ingredients for the crumb
mixture. Spread/crumble this over the fruit filling. Set your
DO in the firepan with 3-5 briquets underneath and 18-22
on the lid and bake for 45-50 minutes. Serves 8.

Sweet Potato Pie

Ingredients:
2 cups baked sweet potatoes
2 eggs, beaten
1 1/4 cups milk
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. rum
4 Tbsp. butter, softened or melted
9” pie crust
Blend all ingredients and pour into pie crust. Bake on a
rack in a covered Dutch oven 50-60 minutes.
Bill Beck

Mama’s Shortcake

Ingredients:
1 cup flour
2 tsp. baking powder
Pinch of salt
3/4 cup sugar
Shortening, size of an egg
1 egg
Milk to moisten
Sift flour, baking powder and salt. Cream sugar and
shortening; and beat in the egg. Beat flour mixture slowly
into sugar mixture, and alternate with enough milk to
barely moisten the batter. Bake in a 9 inch square pan at
350 degrees for 20-25 minutes.
Sandy Riney

Brownies

Ingredients:
1 packaged brownie mix
1/2 cup chopped nuts
Follow directions on the box, adding suggested
ingredients such as eggs and liquid. Stir ingredients in
a bowl until thoroughly blended, according to package
instructions. Pour into a 12” Dutch oven. Sprinkle chopped
nuts over top of batter. Bake according to directions on the
mix, using 5-6 briquets under the oven and 20-25 on the
lid, baking for approximately 30-40 minutes.
Try making these for the kids as a snack. Better yet, teach
them how to make their own brownies. This is a simple
recipe that is a great way to recruit a cook’s helper.

Cherry Chocolate Dump Cake

Ingredients:
2 cans cherry pie filling
1 chocolate cake mix
(the kind with pudding in the mix)
1 12 oz. bottle of cherry flavored carbonated soda
Place cans of pie filling in the bottom of a 12” Dutch oven.
Sprinkle cake mix over the fruit filling. Gently pour the
carbonated soda over the cake mix. Cover and bake using
5-6 briquets under the Dutch oven, 20 on the outside
rim of the lid and 3-4 in the middle of the lid. Bake 35-45
minutes. The dessert can be topped with ice cream or
whipped cream for an added treat.
The first time someone tastes “dump cake” they can’t
believe the recipe calls for only three ingredients: 2 cans of
fruit, 1 cake mix with pudding in the mix, and a 12 ounce
bottle of soda. The recipe was made for novice DO cooks.
There is no measuring, no complicated preparation, and a
very tasty dessert results. Only your imagination limits the
combinations that can be created by using different fruits,
different flavors of cake mix, and different flavors of soda.
NOTE – To make dump cake with fresh fruit, you need one
additional ingredient. Sprinkle one-half cup flour over the
fruit to act as a thickener.

Cee Dub’s Quick Fruit Cobbler

Mix at home in a self-sealing plastic bag:
2 cups flour
2 Tbsp. baking powder
Pinch of salt
At camp, mix dry ingredients with:
1 1/3 cups milk
1/4 cup vegetable oil
Spread dough mixture into a 12” Dutch oven. Drop
spoonfuls of your favorite store-bought pie filling on top.
Bake with 4-5 briquets underneath and 20-25 on the lid
for 30-40 minutes. Rotate the Dutch a couple of times to
avoid hot spots.

Blackberry Cake

Ingredients:
1 yellow or white cake mix
2 cups blackberries, fresh or frozen
Half and half, rather than water
Follow directions on the box, adding suggested ingredients
such as eggs and salad oil. However, instead of adding water
as the liquid, add half and half in the quantity specified. Stir
ingredients in a large bowl until thoroughly blended. Pour
into a 12” Dutch oven. Drop blackberries into batter. Bake
according to directions on the mix, using 5-6 briquets under
the oven and 20-25 on the lid, baking for 30-40 minutes.
Because half and half is used rather than water, the cake
turns out very rich and much heavier. Very good!
We make this with blackberries because they are so plentiful
around our house. Any fresh berries will work, even other
fresh fruits work well. But be advised that when I tried this
with strawberries, they didn’t look very appetizing.

Baked Bananas

Baked Bananas
Ingredients:
Fresh bananas
Milk chocolate bars
Miniature marshmallows
Aluminum foil for wrapping
Make about a 10 inch square of aluminum for each
banana. Place each banana on a piece of foil. Slit the
skin of each banana on the side that is curved and peel
skin away from the banana. Tuck chocolate pieces, as
many as will fit, on each side of the banana, between
the banana and the skin. Fill in the additional space with
marshmallows. Bunch up the foil around the banana,
also covering the banana, making a boat for the banana.
Put the bananas in a Dutch oven with 4-5 briquets on the
bottom and 15 on top, and bake for 10-15 minutes.

Basque Blackberry Cobbler

Ingredients:
6 oz. cream cheese
2 sticks butter
2 cups flour
Pinch of salt
4 cups berries
1/2 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon lemon or lime juice
1/2 cup flour
2 tablespoons melted butter
For pastry, cut the cream cheese and butter into flour
and salt. Form soft dough into ball and chill. Pour berries
into 12” Dutch oven and sprinkle with sugar, nutmeg,
cinnamon, and juice. Sprinkle with flour and drip melted
butter over the top of fruit. Roll well-chilled pastry dough
to about 11” circle. Carefully place the crust over the
berries. Use 5-6 briquets under the Dutch oven and load
the lid with 25 briquets. Bake for 45 minutes.
Dave McGonigal

White-Tail Stir Fry

Ingredients:
1-2 lbs. round steaks, cut into 1” strips
Peanut oil
2-3 cloves garlic, finely minced
2 Tbsp. minced ginger
1-2 tsp. soy sauce
1 onion, diced
1/2 cup chopped celery
1/2 red pepper, diced
1/2 green pepper, diced
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots sliced into 1/4” pieces
1 cup cabbage, chunked into large pieces
1 cup mushrooms, sliced
Set 12” Dutch oven on camp stove on high. Add peanut oil.
Fry the garlic and ginger to flavor the oil, then remove them
from the oil and set aside. Garlic and ginger may be added
back into the vegetables later, if desired. Add the meat
and quickly fry for about 3-5 minutes, until nearly done.
Remove, and set aside. Add the soy sauce and the veggies
one at a time to the Dutch, starting with the ones that take
the longest to cook and ending with the cabbage and
mushrooms. Add the meat back into the mixture to heat
thoroughly and finish cooking. Serve over a bed of rice.

Roast Pork with Sweet and Sour Sauce

Ingredients:
4 –1 lb. pork roasts, or chops
1/4 cup olive oil
2 cups sugar
1 cup white distilled vinegar
2 Tbsp. chopped green pepper
1 cup water
1 tsp. salt
4 Tbsp. cornstarch
2 Tbsp. water
2 tsp. paprika
1 tbsp parsley

Place the pork roasts or chops in a Dutch oven and
brown in the olive oil. To make the sauce, combine
sugar, vinegar, green pepper, water, and salt. Simmer
for 5 minutes. Thicken with the cornstarch dissolved in
water. Add the paprika and parsley. Pour the sauce over
the browned pork and bake at 300 degrees for about 2
˚ hours, basting occasionally, using 4 briquets under the
Dutch oven and 12-14 on the lid. The charcoal will need
to be freshened periodically to complete cooking.

Stuffed Peppers

Ingredients:
4-6 bell peppers, tops cut off and cleaned
1-1/2 lbs. hamburger meat
1/2 onion, diced
3 green onions, diced
1 can tomato sauce
2 eggs
Salt/pepper/garlic powder
Mix all the ingredients and stuff the peppers. Bake covered
at 350 degrees for one hour.
Marie Mathis

Roast Leg of Lamb

Ingredients:
4-5 lb. leg of lamb
8 cloves garlic, slivered
Salt/pepper/seasonings to taste
1/4 cup olive oil
4 cloves garlic, minced
1-1 1/2 cups red wine or other cooking liquid
8-12 red potatoes, depending on size
3 celery ribs, cut into 1” pieces
4 carrots, cleaned and cut into 1” piece
4-6 boiling onions, or 2 small onions quartered
1 cup brussels sprouts, optional
Pierce the leg of lamb in various places and insert the
slivers of garlic. Season roast with salt, pepper, and other
seasonings. Heat olive oil in 12” or 14” deep Dutch oven.
Add minced garlic when hot. Brown roast on all sides
in the olive oil and garlic. When brown, add red wine
or cooking liquid. About every 15 minutes, brush the
horseradish glaze, recipe follows, over the roast. Cook for
about 1 hour, until roast is beginning to get tender, using
8-10 briquets under the Dutch oven, and 18-20 on the lid.
Remove lid and add all the vegetables. Cook another
20-25 minutes until vegetables are done. Remove the
roast, let it rest for a few minutes, slice and serve. Use the
remaining glaze as a garnishment.
Honey Horseradish Glaze
6-8 oz. creamy horseradish
3/4-1 cup honey
Heat the creamy horseradish and honey in a separate pan,
mixing thoroughly, until it boils. Remove from heat. Baste
or brush the roast with the glaze while roast is cooking
about every 15 minutes.

Which Way is the Wind Blowing

When you pick a spot for your campfire
pay attention to the prevailing winds around
camp. Don’t pitch tents downwind, especially those made
with nylon or other synthetics, as a single spark blown
from a campfire can ignite them.

Stuffed Acorn Squash

Ingredients:
3 acorn squash
3/4 lb. hamburger, mixed with sausage optional
1/2 onion, chopped
1/2 green pepper, chopped fine
3 cloves garlic minced, or garlic powder equivalent
4 Tbsp. Worcestershire sauce
Salt/pepper/hot pepper sauce, as desired
Tomato ketchup, optional
1 slice bacon, diced
Water for cooking liquid
Cut the top off the squash and clean out the inside. Trim
the bottom slightly so that it will sit flat on the bottom
of a Dutch, or on a rack. Mix the hamburger and other
ingredients in a separate bowl. Spoon the meat loaf filling
into the squash, filling above the top. Place diced bacon
on the top. Place the filled squash in a 12 “ Dutch oven, or
on a rack in a 12 “ Dutch oven. Add liquid to steam and
cook the stuffed squash. Bake for approximately 1 hour,
using 5-7 briquets on the bottom, and 15-20 briquets on
the lid. Serves 3.
This recipe makes a great casserole dish, but includes a
vegetable to balance the meal.

Stuffed Flank Steak

Ingredients:
2 flank steaks
1 cup bread crumbs
1/4 green pepper, chopped fine
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
2 Tbsp. parsley flakes
Salt/pepper/sage
1/4 cup olive oil or vegetable oil
6 cloves garlic, minced
1 1/2 cups red wine or beef bouillon
Mix bread crumbs, chopped peppers, celery, onion, parsley
flakes, and seasonings in a bowl. Use one half mixture for
each flank steak. Spreak out steak and spoon on 1/2 of the
dry mixture on dry steak. Roll steak lengthwise. Skewer with
toothpicks. Halve steaks, if desired. Brown stuffed flank steaks
in olive oil and garlic, turning carefully. When brown, add
red wine or bouillon and bake in moderate heat for two
hours, using 6-8 briquets on the bottom of the Dutch oven
and 15-18 briquets on the lid. Add fresh charcoal as needed.

Pork or Chicken Bake

Ingredients:
4-6 loin pork chops or
pieces of boneless chicken
1 cup white wine, water, or chicken broth
16 oz. Russian dressing
8 oz. apricot-pineapple jam
1 envelope onion soup mix
Place a wire rack in a Dutch oven and arrange meat pieces
on the rack. Pour white wine, water, or chicken broth in
the bottom of the Dutch. Mix dressing, jam, and soup mix.
Pour over meat. Bake with 8-10 briquets underneath the
Dutch oven and 15 or so on the lid, or at 350 degrees in
the oven. Bake for about an hour. Serve on bed of rice.
This simple dish is a great main dish when you’re in a
hurry. For variety try a French or Catalina dressing.

Rock Salt Prime Rib

Ingredients:
5-7 lb. prime rib, boneless
3-4 Tbsp. coarse ground pepper
2-3 tsp. garlic powder
2 tsp ground rosemary
10-12 lbs. non-iodized rock salt
Place about 1 1/2 inches of rock salt in the bottom of a
deep 14” Dutch oven. Mix the pepper, garlic powder,
and rosemary together. Rub this mixture onto the prime
rib, thoroughly patting in the spices onto the meat. Place
the seasoned meat onto the bed of rock salt. Completely
cover the entire prime rib with rock salt with about an
inch of rock salt on the top of the roast. Place the Dutch
oven on the firepan with 12-14 briquets on the bottom
and 12-14 briquets on the lid. Cook for about 1 1/2 hours
for a medium roast. Take off the heat and let sit for 10-15
minutes, then pull prime rib out of the rock salt. Let the
meat rest for a few minutes before slicing. Scrape off excess
seasoning. Slice and serve. Horseradish sauce may be
added as a garnishment for the prime rib. Cook longer for
well done, or cut cooking time for rare.