New England Baked Beans Recipe
March 28, 2009
Posted by Camp Cooker in : Campfire Meals , add a review
New England Baked Beans Recipe
Dutch Oven Entree, Serves 8
3 cups dried beans
1 medium onion, chopped
3/4 cup brown sugar
2 teaspoons dry mustard
5 cups water
2 teaspoons salt
2 Tablespoons molasses
½ pound ham, cut into cubes
Soak the beans overnight, then simmer until the skins begin to break. Place the beans in a
Dutch Oven and add rest of the ingredients. Cover with water. Cover the plan and bake in pit or
in coals.
Dutch Oven Chicken Apple Stew Recipe
March 27, 2009
Posted by Camp Cooker in : Campfire Meals , add a review
Dutch Oven Chicken Apple Stew Recipe
1 chicken, cut into parts
1 teaspoon dry mustard powder
6 whole cloves ¼ cup apple cider vinegar
3 carrots, peeled and sliced 1 teaspoon nutmeg
1 ¾ cups low-sodium chicken broth, heated ¼ teaspoon salt
1 cup applesauce 1 cup shredded cabbage
6 Granny Smith apples, peeled and sliced ¼ teaspoon pepper
Coat large Dutch oven with oil and heat over medium high temperature. Add chicken parts, turn to
brown all sides, about 10 minutes. Season with nutmeg, salt, pepper, and dry mustard powder.
Hear broth and add it warm to the Dutch oven along with vinegar, cloves, and carrots. Bring all to
a boil. Cover, reduce heat to low and simmer. After 15 minutes add the peeled apple and cook
about 10 minutes more. Cook chicken until 180 degrees internal temperature. Remove chicken
and vegetables to a serving bowl and keep warm until ready to serve. Lastly, stir applesauce into
Dutch oven stew, boil for 5 minutes. Pour liquid over chicken and vegetables and serve immediately
accompanied by rice, if desired.
