Camp Chef UDO14 Cast Iron Ultimate Dutch Oven - Manual (Page 6)

Cast Iron Recipes - Sides and Bread
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Dutch Oven Potatoes
Ingredients
Butter
Potatoes, sliced thin (with or without skins)
Sliced onions, bacon and mushrooms (optional)
Grated cheese
Any kind of liquid (ex: a can of beer, pop or mushroom soup)
Salt and pepper or your favorite seasoning
Directions
Cut bacon into 1 inch pieces and fry in Dutch oven until crisp. Remove bacon but leave
grease in oven. Layer potatoes, onions, cheese, bacon, mushrooms, and spices then dot
with butter. Keep repeating layers until oven is full. Pour liquid over the top. Cover and
cook on medium to low burner for 35 to 45 minutes. Check often you may need to add
more moisture. When potatoes are done sprinkle with another layer of cheese, cover and
let cheese melt then serve.
There is no exact measurement on this recipe. It all depends on how many people you
are cooking for.
Honey Cornbread
Ingredients
1 1/4 cups cornmeal 1/2 tsp. salt
1/3 cup sugar 1/2 cup butter
1 1/2 cups flour 1/4 cup honey
1/2 Tbsp. baking soda 2 eggs
1 cup buttermilk or sour milk 1 cup applesauce
Directions
Mix the flour and cornmeal until blended. In separate bowl cream sugar and butter. Add
egg, salt and soda to butter and sugar then beat until fluffy. Mix in buttermilk and honey,
and then add cornmeal and flour. Stir until moistened. Do not over mix. Pour into a
Dutch oven. Place 18-20 hot charcoal coals on lid of Dutch oven. Cook for 10 minutes
with the burner at low heat. Remove from burner and cook with just the coals on the lid
for 10 to 15 minutes more. Check often and rotate the lid while cooking.
Sour Cream and Chive Biscuits
Ingredients
2 cups ready biscuit mix Milk
1 tsp. sugar 2 Tbsp. dried chives
1/2 cup sour cream
Directions
Mix the first four ingredients together, and then add enough milk to make a very stiff
batter. Drop by spoonful into well oiled Dutch oven. Place 18 to 20 hot charcoal coals
on the lid of Dutch oven. Turn burner at very low heat and cook for 8 to 10 minutes.
Remove from burner and cook with coals only for 5 to 10 minutes more. Rotate
lid while cooking. Check often.
Buffalo Chicken Dip
Ingredients
2 cups of cooked chicken 1/4 cup vinegar based red pepper sauce
1 box of cream cheese, softened 1 1/2 cups grated cheddar & montery jack
1/2 cup melted butter Buttery crackers or crusty bread
1 cup mayo, mixed with dry ranch
dressing packet
Directions
In mixing bowl blend melted butter, mayo mixture, cream cheese and red pepper sauce to
taste, mix until well blended. Stir in cheese and then chicken. Place in Dutch oven and cook
uncoverd over medium heat for about 8 to 10 minutes or until cheese is melted and chicken
is heated through, stirring if necessary. Serve with buttery crackers or crusty bread.
Serves 4 to 6.
0510-CastIronRecipeBook.indd 10-11 7/1/10 9:54:42 AM