Bacon and Eggs in a Paper Bag

Two strips bacon (thick)
One paper lunch bag
One egg
One stick

Cut bacon strips in two, place at the bottom of the paper bag, covering the bottom. It is important that you have thick strips of bacon as thin ones will stick to the paper bag when cooked. Crack egg and put in paper bag on top of the bacon. Fold the top of the lunch bag down and poke a hole through it with the stick. The bag will now be hanging on the end of the stick. Hold over charcoal, not in the flame. The bacon grease will protect the bag, and your bacon and eggs will cook.

Corn on the Cob

corn on the cob, not shucked
large bucket of water
charcoal fire

Soak the corn in a bucket of water for twenty minutes. Place corn directly on coals, turning frequently. Should be done in 10 to 20 minutes.

Dutch Oven Wild Card Chili

2 lb chopped meat
1/2 cup chopped onion
1 16 oz. can red beans
1 16 oz. can refried beans
1 8oz. can tomato sauce
1 cup water
1 teas. chopped red pepper (hot)
1/2 teas. each salt, garlic, black pepper, & cayenne
3 table. chili powder
2 table molasses

Brown meat with onions in dutch oven: pour off any fat: Add remaining ingredients: Cover & simmer for 1 hour, stirring occasionally.

Bonnie's Dump Cobbler for Dutch Oven

Line Dutch oven with foil (for easy cleaning).

1 package of yellow or white cake mix (the good stuff, not store brand)
2 cans of sliced apples
Cinnamon
Butter

Pour cans of sliced apples in bottom of dutch oven. Sprinkle cake mix over top of apples, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used.

- Bonnie

Cast Iron Cheesy Biscuits

2 cups all-purpose flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1-1/4 cups shredded cheddar (5 oz)
1/4 cup cold margarine or butter (shredded)
3/4 cup milk

Place dutch oven on 12 hot coals. Put on lid and place 20 hot
coals on top. Preheat 10 minutes.
Meanwhile, combine flour, baking powder, sugar, and salt.
Stir in cheese and margarine, Stir in milk with fork just till moistened
Turn out onto a lightly floured surface, Knead 3 or 4 times.
Pat or roll to 1/2 inch thickness. Cut to 2" round pieces.

Place bisquits in oven, cover and bake 12- 15 minutes.
Makes 15-18

Cast Iron Cherry Almond Cobbler

1 cup packaged bisquit mix
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar

Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside. Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.

Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid

Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8

Cast Iron Chops'n'Roots

2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut
1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water
1/2 t. crushed dried basil
1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white
potatoes(drained)
or 3 medium potatoes, peeled,
cooked and sliced
1 (4 oz) can sliced mushrooms
(drained)
or 1/2 cup sliced fresh
mushrooms
1 large apple, cored and
sliced (optional)

Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil.
Meanwhile, combine soup with water and basil in medium bowl, set aside.Return chops to oven(if you took them out) Layer carrots, onions, potatoes, and mushrooms over
chops, top with apple Pour soup mixture over all and cover with lid

Place 20-25 hot coals on the lid and cook
for 30-35 min. Rotate lid 1/3 turn and pot 1/3
turn every 10 minutes. Makes 6 servings

Cast Iron Casserole

3 lbs lean ground beef
1 large onion (chopped)
2 (10 oz) cans chopped
tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans
(drained)
1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese

Cook ground beef and onion in a 12 inch dutch oven
over medium hot coals until meat is browned. Spoon
off fat, stir in tomatoes with chiles, tomato
sauce, water and rice. Top with beans.
Meanwhile combine flour, cornmeal, baking powder
and salt in a medium bowl. Combine milk, cooking
oil and beaten egg in a small bowl. Stir milk mix
into flour mix just until combined.Spread over
beans.

Place 20 hot coals around the bottom edge,
cover and place 25 hot coals on lid.
Cook for 25 minutes or tests done. (the old
toothpick trick) Sprinkle top with cheese.
Makes 12 servings