tbsp = tablespoon
tsp = teaspoon

In a large bowl, combine sour cream, cottage cheese, chicken, chicken soup, deced green chilies, chopped onion, and Mozzarella cheese.

Mix together to make the filling.

Spoon the combined ingredients into tortillas, reserving a small portion for the popping.

Fold and place the filled tortillas into the Dutch Oven to create tightly packed layers of enchiladas.

Add egg (optional) to the reserved portion of the filling and pour over enchiladas.

Top with the remaining Mozzarella.

Bake untill bubbling and a golden brown crust has formed.

If you are in hurry, simply shred the tortillas into the mixture and stir everything together. Pour it all into the Dutch Oven and bake untill bubbling and a golden brown crust has formed.

Simple, easy to toss together, this is an old family favorite that is a great addition to your campout. It is a recipe from the Village of Noatak, Alaska, where I and the other teachers mail ordered our groceries from the larger stores in Anchorage. We were once even able to order sour cream in tin cans.
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Cramble corned beef across the bottom of the Dutch Oven.

Add a layer of saurkraut and sprinkle with caraway seeds.

Follow this with a layer of tomato slices.

Cover tomatoes with the Thousand Island dressing.

Cover with a layer of Swiss cheese.

Follow the directions to make one package of cornbread mix.

Pour the cornbread mix over the Swiss cheese layer.

Bake until the cornbread mix is golden brown on top.

With the flavor and twang of a Reuben sandwich, this recipe was a family favorite of a friend who taught school in McGrath, Alaska. Dawn used bisquick dough instead of my favorite cornbread mix. Feel free to try both.
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Peel the potatoes.

Carve a 1 to 1 ? inch wide hole deep into one end of each potato. (As a tool use the small end of a spoon's handle.)

Mix ground beef with salt, pepper and garlic.

Dice the onion and saute in oil in the bottom of the Dutch Oven.

Add tomato sauce and sour cream and simmer.

While the sauce simmers, stuff meat and onion mixture into the potatoes and optional green pepper.

Place the stuffed potatoes (and peppers) into the simmering sour cream & tomato sauce.

Put the lid onto the Dutch Oven and bake for 45 to 55 minutes until potatoes are done.

A family favorite of my sister-in-law, Larissa Yurashik. The blend of tomato sauce and sour cream is a taste of Russia.
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Mix spaghetti sauce, water, spices, mushrooms, parsley, and olives together.

Layer ingredients in Dutch Oven starting with sauce, uncooked lasagna, and ground beef.

Layer in Mazzarella, sauce mixture, and cottage cheese.

Sprinkle with Parmesan cheese.

Bake slowly, about 45 minutes, modest heat.

The great part about this recipe is the extra cup of water that privides the extra liquid needed to cook the lasagna noodles. Not having to cook the lasagna noodles is a separate pot allows one to cooking at once, and allows one to consider this dish on a campout. This recipe makes lasagna a meal to be enjoyed anywhere.
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Heat olive oil in the bottom of the Dutch Oven. Add onion and garlic; saute briefly (do not let the garlic brown).

Pour tomatoes with juice into Dutch Oven, and crushed red pepper and bring to a gentle boil.

Add chicken broth and uncooked rigatoni pasta, simmer for 15 to 20 minutes, stirring occasionally to prevent mixture from sticking to the bottom. Season with salt and pepper.

Stir in Havarti cheese, olives, olive juice and fresh basil.

Top with Parmesan cheese.

Reduce bottom heat.

Cover adding top heat to bake about 15 minutes until pasta is tender.

A family favorite from one of Fairbanks news columnists, the blend of tomatoes, red pepper and calamata olives is just fantastic.
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Cook the pasta in boiling water. Before the noodles are fully cooked, drain and gently mix in two to four tablespoons of olive oil to keep the noodles from sticking together. Set the noodles aside.

Place the hamburger into a large mixing bowl. Finely dice onion and garlic. Knead together the hamburger, onion, garlic, salt, pepper and allspice. Some Greek recipes brown the meat separately and then add one egg white to bind it into the casserole. I prefer to cook the meat in the casserole to save time - both ways work.

The Bechamel sauce is the soul of the recipe. Melt the butter. Slowly mix in the flour, the milk, three eggs, and the cheeses. Grate almost 1/2 of a whole fresh nutmeg into the souse. (Caution: Use fresh nutmeg because ground nutmeg does not have the same flavor.) Add a dash of salt. Briefly bring to a simmer. You can substitute Parmesan for the Asiago cheese, in a pinch.

Construct the casserole: Layer about 1/3 of the noodles on the bottom of a 12” Dutch Oven. Next layer the ground meat mixture. Take a large can of whole tomatoes, layer them over the meat and pour in the remaining tomato juice. Add the remaining noodles, and pour the Bechamel sauce over everything.

Cover the Dutch Oven and bake with both top and bottom heat for 45 to 60 minutes until the dish is bubbling and the Bechamel sauce turns golden brown.
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Peel the garlic.

Pierce the roast with a narrow knife and insert slivers of garlic, repeat until garlic is inserted into the top, bottom and sides of the roast.

Coat in olive oil and black pepper.

Place the roast into hot Dutch Oven, searing it on all sides.

(Fill empty space in the Dutch Oven with potatoes and onions).

Add salt, and sprigs of rosemary.

Drizzle with olive oil.

Bake for 2 to 3 hours at 275 degrees. (Use a meat thermometer to determine when to stop cooking the roast, remembering that the roast will continue to cook as it cools.)

Caution: choose a roast small enough to fit your Dutch Oven. A roast will bunch up during cooking and, if it is too big, push the lid open. This burns the top of the roast and dries it out.

Technically, we are "braising" the meat—cooking it in a moist environment with medium heat. This softens the collagen, tenderizing roast so that it can be cut with a fork.

The Fairbanks Paddlers version of this recipe, as developed by Dan Byrne, adds fresh asparagus to the top of the pot for the last seven minutes. The steamed asparagus adds a wonderful touch to an evening on a wild river.
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Thinly slice caribou, mix in 1/2 onion and cover with white wine.

Lightly saute garlic, 1 1/2 onions and mushrooms in olive oil.

Add the meat, increase heat, and quickly brown. The meat should barely loose its red color. (Optional, after adding the meat, flame with 2 ounces of brandy.)

Stir in wine, cream and/or sour cream, and remove from heat. Sprinkle with fresh chopped parsley and serve hot.
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Finely chop and mix together the parsley and fresh thyme. (You can substitute fresh basil for the thyme).

Press the remaining garlic and add to the mixture.

Cut the mushrooms in half and place in the Dutch Oven.

Mix in the parsley and thyme mixture.

Sprinkle with breadcrumbs; cover with Parmesan cheese and drizzle with olive oil.

Bake for approximately 15 minutes or until mushrooms are cooked.

A special side dish or appetizer, caution this burst of flavor may convert you to using fresh spices in all your cooking. Fresh spices are even more appreciated in the great outdoors.
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Marinate halibut in 1/2 cup white wine.

Drizzle oil across the bottom of the hot Dutch Oven.

Cover the bottom of the oven with halibut.

Mix sour cream, mayonnaise, dill, onion, and garlic together.

Pour the sour cream mixture over the halibut.

Bake till the halibut is opaque and flakes apart with a fork.

Baking time will depend on thickness of Halibut, generally 30 to 45 minutes.

An Alaskan classic, Shirley got her favorite baked halibut recipe from her church cookbook. According to the Saint Raphael’s Cook Book it originated in Juneau with Sally Lesh, who passed it on to the late Bishop Kenny, then to the late father Bill Dibb, and was submitted by Gloria Lord. The original recipe calls for marinating the fish in white wine for 2 hours, then rolls it in bread crumbs, and cooks as above.

I find the splash of white wine firms the halibut.
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Heat butter in the bottom of the Dutch Oven.

Quickly brown ptarmigan breasts in butter and rosemary.

Salt and pepper to taste.

Add potatoes and small onions, stirring potatoes to coat with butter and spices.

Cover and bake until potatoes are tender.

Ptarmigan, spruce hens, or simple chicken can all be mixed or substituted in this recipe.
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Peel potatoes.

Coat each in olive oil.

Add oil to the Dutch Oven

Place in Dutch Oven until filled.

Season to taste.

Bake 425 degrees, 50 to 60 minutes until potatoes are tender and golden brown. ^top of the page^

In separate bowl, combine dumpling ingredients.

Mix and knead, set aside dough.

In the heated Dutch Oven combine mandarin oranges, pineapple, maraschino cherries, water chestnuts and the juices from these items with the package of sweet and sour sauce mix, cornstarch and water.

Simmer while adding all remaining ingredients.

Shave the fresh of the lemon rind and add to the mixture.

Remove the seeds, thinly slice, and add the remaining lemon.

Drop dumpling dough into the mixture by the spoon full.

Cover and add top heat, bake about 20 minutes or until dumplings cook.

To stretch this recipe for a hungry crowd serve it over rice.

I first tried this invention on the Middle Fork of the Chandalar River. To this day Ben still remembers the trip for my use of maraschino cherries in this dish, but I most enjoy the tiny shavings of lemon zest.
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Boil lentils and black pepper in Dutch Oven over open fire about 20 minutes or until tender, drain excess water.

Add molasses, tomato paste, chunked ham or sausage (or both), mustard, pepper, onion, olives, pineapple, and remaining seasoning.

Return to heat and simmer complete mixture prior to adding cornbread.

Prepare cornbread mix as per instructions, pour over simmering lentils, cover and add top heat.

Bake until cornbread is golden brown and a knife comes out clean.

This quick cooking lentil recipe is one of my most tested campfire favorites. I have used it for over 20 years. Of course, I never made it the same way twice until I had to write it down for this book!
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Add pineapple to stew or chili, cover with cornbread dough.

Add top heat to bake.

Use barely enough bottom heat to keep stew simmering.

Bake until cornbread is golden brown and tests done with a knife.
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Mash sweet potatoes with a fork.

Mix in all remaining ingredients.

Bake about 35 minutes at 350 degrees untill the mixture firms around the edges and just begins to firm in the middle.
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Green Bean Casserole
10" Dutch Oven

2 - 15 oz cans of Cut Green Beans	1 - 10 oz can Cream of Mushroom Soup
1 - 15 oz can medium Black Olives, drained (optional)	1 1/3 cups French Fried Onions

Compbine green beans, soup, olives, and 1/3 cup of the French fried onions in the bottome of the Dutch Oven.

Bake 30 minutes at 350 degrees or until hot.

Top with the remaining French fried onions.

Bake 5 minutes or until onions are golden.
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Cathie's Zucchini & Mushroom Casserole

2 packages crescent roll dough	1/2 C grated Asiago cheese
16 oz sour cream	4 C sliced zucchini
6 oz artichoke hearts (strained & chopped)	3 C mushrooms
1 large onion (chopped)	1/4 C flour
1 C shredded Monterrey Jack	1/4 t pepper
1 tsp salt	.

Unroll and layer one package crescent rolls into 12” Dutch Oven.

Sprinkle with 1/4 cup Asiago cheese.

Combine sour cream, flour, salt, and pepper.

Stir in sliced zucchini, artichokes, mushrooms, onion, Monterey Jack.

Pour ingredients over crust.

Top with the second package of crescent rolls.

Sprinkle remaining 1/4 cup Asiago cheese.

Bake at 350 degrees 35-45 minutes until dough cooks and cheese browns.

The original recipe calls for briefly steaming the zucchini, onion and mushrooms for 6 to 8 minutes prior to combining with the sour cream. I prefer crisper vegetables and fewer steps in preparing meals when camping.
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Butter bottom and sides of Dutch Oven.

Arrange potatoes in layers, with flour, sour cream, half-and-half and nutmeg.

Top with freshly ground nutmeg.

Bake until potatoes are done, 45 to 60 minutes.
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Coat Dutch Oven with oil.

Arrange 1/3 of potatoes and half of onions across bottom layer of oven.

Sprinkle with flour, salt and spices.

Layer in the next third of the potatoes and remaining onion, flour and spices.

Arrange last of potatoes on top.

Drizzle with olive oil.

Pour broth along sides of Dutch Oven.

Sprinkle with cheese.

Bake for 45 to 60 minutes until potatoes are done.
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