Cookbook table of contents
Breakfast
Main dishes
Breads
Desserts
Complete Turkey Dinner
Aluminum foil cooking
Primitive: Cooking at its best
Kate's Sour Cream Chicken Enchiladas
Larissa's Stuffed Potatoes
Dawn's "Reuben" Casserole
Bruces Pasticcio
Sallys Dutch Oven Lasagna
Freds Rigatoni, Tomato and Olive Casserole
Russian Rolled Shoulder Roast
Meat Loaf
Salmon Pot Pie
Roast Caribou
Caribou Stroganoff
Baked Wild Mushrooms
Ginger Carrots and Roast Chicken
Rosemary, Ptarmigan and Roast Potatoes
Shirleys Baked Halibut in Sour Cream Sauce
Cedar Planked Salmon and Halibut
British Roast Potatoes
Sweet & Sour Chicken Dumplings
Lentils and Cornbread
Stew or Chili topped with Cornbread
Helmerick's Colville River Sweet Potato Pudding
Green Bean Casserole
Cathies's Zucchini & Mushroom Casserole
Corsairs Scalloped Potatoes
Scalloped Potatoes
Nutmeg Scalloped Potatoes


tbsp = tablespoon
tsp = teaspoon


Kate's Sour Cream Chicken Enchiladas
12" Dutch Oven

12 flour tortillas1 onion, chopped
1 pt. sour cream1 can diced green chilies
1 pt. cottage cheese1 can cream of chicken soup
12 oz. shredded Mozzarella1 lg. can of chicken

In a large bowl, combine sour cream, cottage cheese, chicken, chicken soup, diced 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.

Pour the reserved portion of the filling and pour over enchiladas.

Top with the remaining Mozzarella.

Bake at 350 degrees untill bubbling and a golden brown crust has formed.

Note: 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 and easy, this is a recipe I learned in 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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Larissa's Stuffed Potatoes

6 to 7 medium potatoes 1 onion
1/3 cup cooking oi 15 oz can tomato sauce
16 oz sour cream 1 1/2lb ground beef
Garlic (one bulb) pepper & salt to taste
2 green peppers (optional) 1/3 cup cooking oil

Peel the potatoes.

Carve a 1 to 1 1/2 inch wide hole deep into one end of each potato. (As a tool use the small end of a spoon's handle to hollow out the potatoes.)

Mix ground beef with salt, pepper and garlic.

Dice the onion and sauté in oil in the bottom of the Dutch Oven/ remove onion and mix into the meat.

Add tomato sauce and sour cream to Dutch Oven and set aside.

Stuff meat and onion mixture into the potatoes and optional green pepper(s).

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

Put the lid onto the Dutch Oven and bake at 350 degrees for 40 to 50 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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Down's "Reuben" Casserole
10" Dutch Oven

1 can corned beef 2 tomatoes, sliced
15 oz. suerkraut, drained 6 oz. Swiss cheese, sliced
small bottle Thousand Island Dressing 1 package or tin of Cornbread mix
dash of caraway seeds .

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 mix one package of cornbread.

Pour the cornbread batter over the Swiss cheese layer.

Bake at 350 degrees until the cornbread mix is golden brown on top and tests done in the center with a knife.

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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Bruces Pasticcio
12" Dutch Oven

1 lb. Macaroni olive oil

Meat filling:
2 lb. lean hamburger 1 onion
8 cloves of garlic 1/4 tsp. allspice
dash of salt and coarse ground pepper 1 large can of whole tomatoes

Béchamel sauce:
1/2 cup butter 1/4 cup flour
2 cups milk 3 eggs
16 oz. Asiago cheese 1/2 of a whole nutmeg
a dash of salt .

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 Béchamel 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, slice the tomatoes, layer them over the meat and pour in the remaining tomato juice. Add the remaining noodles, and pour the Béchamel sauce over everything.

Cover the Dutch Oven and bake at 350 degrees with both top and bottom heat for 45 to 60 minutes until the dish is bubbling and the Béchamel sauce turns golden brown.

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Sallys Dutch Oven Lasagna
12" Dutch Oven

1 lb. ground beef 1 cup cottage cheese
32 oz. jar spaghetti sauce 12 oz. Mozzarella, grated
1 cup water 1/4 cup grated Parmesan
1 can sliced olives 1 can mushrooms
1 box uncooked lasagna noodles 2 tbsp. minced garlic
1/2 tsp. nutmeg 1 tsp. basil
1 tsp. oregano 2 tbsp. chopped parsley
1 onion diced 8 oz. Ricotta cheese

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 Mozzarella and more lasagna, sauce mixture and more lasagna, cottage cheese and more lasagna, Ricotta cheese and more lasagna.

Continue layering, ending with sauce. (Use all the Lasagna.)

Sprinkle with Parmesan cheese.

Bake at 350 degrees, for 55 to 65 minutes until a fork readily penetrates the lasagna noodles.

The great part about this recipe is the one extra cup of water that provides all the liquid needed to cook the lasagna noodles. Cooking the lasagna noodles and the ingredients all at once allows one to cook lasagna on a campout. It is also easier to cook at home, enjoy it anywhere!

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Freds Rigatoni, Tomato and Olive Casserole
12" Dutch Oven

1 1/2 cups chopped onion 4 tbsp. olive oil
68 cloves garlic, pressed 1 1/2 tsp. crushed red pepper
2 28-ounce cans whole tomatoes 1 pound rigatoni pasta
16 oz. canned chicken broth dash of salt and dash of black pepper
1 lb. grated Havarti 1/2 cup chopped fresh basil
16 oz. pitted Calamata olives 1/2 cup grated Parmesan

Heat olive oil in the bottom of the Dutch Oven. Add onion and garlic; sauté 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 at 350 degrees for 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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Russian Rolled Shoulder Roast
12" or 14" Dutch Oven

3-4 lb. Bone-in Front Shoulder Roast (Sheep, Caribou, Veal, or Pork) 1/2 lb button mushrooms
1 lb. ground pork 1 lb. ground beef
1 onion, finely diced 6 cloves garlic, chopped
1/2 cup bread crumbs 4 hard boiled eggs
1/2 jar Hot Horseradish 1/2 cup chopped parsley
Worcestershire Sauce .
Dijon Mustard Butchers string to tie the roast

Mix together ground beef, ground pork, diced onion, chopped garlic, and bread crumbs.

Bone the shoulder roast, cut and open flat.

Butterfly from the thin edge towards the thick, open flat.

Pound the meat to flatten evenly and to tenderize sinew .

Spread the ground meat mixture onto the shoulder.

Add a layer of button mushrooms and parsley.

Place the hard boiled eggs in a row.

Roll the roast around the eggs.

Tie the roll with cotton butchers string. (It is important to tie the roast flat enough that it will not touch the top of the oven while cooking, allow 1 1/2 inches of clearance. Four pound or larger roasts can be split between two 12 ovens, or one 14 Dutch Oven.)

Coat the roast with Dijon mustard, horseradish, and Worcestershire sauce.

Bake 350 degrees until meat thermometer indicated it is done, about 2 1/2 hours, depending on the size of the roast.

This recipe turns a simple, inexpensive cut of meat into an elegant and sophisticated meal. Consider adding diced green and red peppers, Kalamata olives, or cherry tomatoes to the mushroom layer, adding color to the roll.

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Meat Loaf

1 1/2 lbs lean ground moose, bear, caribou, or beef 1 1/2 lbs ground pork
1 cup crushed saltine crackers or oatmeal 4-6 potatoes, peeled and cut into wedges
1/2 cup whole milk 2 large eggs
10-12 bacon slices 1 cup petite Mushrooms, whole
1/2 cup Ketchup 2 tsp. Dijon mustard
2 tsp. Worcestershire Sauce 1 diced onion
1/2 tsp. black pepper 1 tsp. salt
2 garlic cloves, minced 1/4 cup chopped fresh basil
1/2 tsp. dried thyme 1/2 cup chopped parsley
2 tbsp. oil .

Heat oil in Dutch Oven and saut onion and garlic until softened.

Mix eggs with thyme, basil, salt, pepper, mustard, Worcestershire sauce, and milk.

Add egg mixture to ground meat in large bowl and along with mushrooms, crackers, parsley, and cooked onion and garlic.

Mix with fork until evenly blended and meat does not stick to bowl (If mixture sticks add more milk.)

Place potato wedges in bottom of Dutch Oven.

Form loaf and place on top of the potatoes.

Cover with bacon slices and ketchup.

Bake at 350 to 375 degrees for 50 to 60 minutes, or until oven thermometer indicates 160 degree internal temperature.

Note: placing the loaf on top of the potatoes keeps the meatloaf up and out of the juices so it forms a crisp crust. (Modified from: Americas Test Kitchen, All Time Best Recipes)

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Salmon Pot Pie

Filling:
2 rutabagas 3-4 red-skinned potatoes
4-6 large carrots 1 yellow onion, chopped
2-3 ribs chopped celery 1 tsp. salt
15 oz can vegetable broth 1/2 tsp. pepper
4 tbsp. cornstarch 2 tsp. fresh thyme
4 tbsp. butter, melted 1 to 2 lbs salmon, skinned & cubed

Dough:
2 cups flour 2 tsp. baking powder
1/2 tsp. baking soda 1/2 tsp. salt
1 stick (1/4 lb.) cold butter 1 cup grated sharp cheddar
2/3 cup buttermilk, plus one or two tbsp. if needed

Peel and cut rutabagas, carrots, meat and potatoes into 1/2 inch cubes.

Mix in chopped onion and celery and set aside.

In Dutch Oven, stir vigorously together vegetable broth, cornstarch, salt, pepper and thyme, heating until mixture boils and thickens.

Add vegetables, simmer in covered oven for 15 to 20 minutes, while preparing crust.

Crust:

In a bowl, mix 2 cups flour, baking powder, soda, and salt, stirring together for several seconds to combine.

Grate cold butter into the flour mixture.

Mix in cheese.

Briskly stir in buttermilk with a fork until dough holds together in a rough mass (if dry add more buttermilk).

Roll on generously floured surface to a round shape the size of the Dutch Oven.

Add salmon (or browned stew meat) to Dutch Oven.

Lift the dough and place on top of the vegetables and salmon.

Bake at 350 to 400 degrees for 35 to 45 minutes, until crust is done.

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Roast Caribou
10" or 12" Dutch Oven

2 to 4 pounds of Caribou for a 10" Dutch Oven 4 to 6 pounds of meat for a 12" Dutch Oven
Salt and coarse ground black pepper 1/2 cup extra virgin olive oil
2 bulbs fresh garlic 1 package fresh Rosemary

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 and stop cooking the roast at 130 degrees, remembering that the roast internal temperature will continue to rise another ten degrees while it rests.)

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 meatcooking 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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Caribou Stroganov

3-4 pounds of Caribou Pepper
1/2 cup white wine 2 onions, garlic
1 1/2 cup of extra light olive oil 1 cup cream or sour cream
1/2 bunch Parsley 1lb mushrooms

Thinly slice caribou, mix in 1/2 onion and cover with white wine.

Lightly sauté 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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Baked Wild Mushrooms
10" Dutch Oven

1/2 pound mushrooms 1/2 bunch chopped parsley
8 oz. grated Parmesan (or Asiago) 1 cup fine breadcrumbs
2 bulbs fresh garlic salt and coarse black pepper
1/2 cup extra virgin olive oil 1 package fresh thyme, oregano, or basil without stems chopped

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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Ginger Carrots and Roast Chicken
12" Dutch Oven

6 Chicken Thighs, skin on 4-6 potatoes, peeled and cubed
1 lb. baby carrots 1/2 cup diced celery
1 onion, coarsely chopped 1/4 to 1/2 cup dried (candied or sugar coated) ginger
1 tsp. salt 1/2 tsp. pepper
1/4 cup chopped fresh thyme

Brown chicken thighs in bottom of skillet, remove and set aside

Use chicken fat in skillet to saut vegetables, about 10 minutes.

Add ginger, thyme, salt and pepper.

Place Chicken thighs on top of vegetables.

Bake at 350 degrees, until fork passes through potatoes and chicken is crisp, varies from 20 to 45 minutes, depending on sauté time.

(Modified from: Simply Mings public TV show)

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Rosemary, Ptarmigan and Roast Potatoes
10" Dutch Oven

2-4 ptarmigan or chicken breasts 1/2 green pepper
6-8 small potatoes 2 oz. fresh rosemary
6-8 small onions 4-6 cloves garlic
1/3 cup butter .

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 at 350 degrees until potatoes are tender.

Ptarmigan, spruce hens, or store-bought chicken can all be mixed or substituted in this recipe. Note that spruce hens or ptarmigan cook much more quickly than chicken. Potatoes need to be cooked in the Dutch Oven first, when the potatoes are almost cooked add the ptarmigan or grouse. Be careful to not overcook grouse or ptarmigan.

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Shirleys Baked Halibut in Sour Cream Sauce
10" or 12" Dutch Oven

4 pounds of halibut fillets 1 onion, diced
2 cups sour cream 1/2 pkg. fresh dill
1 cup mayonnaise 2-3 tbsp. olive oil
3-4 cloves garlic, pressed 1/2 cup white wine

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, at 325 to 350 degrees, will depend on thickness of Halibut, generally 25 to 35 minutes.

An Alaskan classic. Shirleys favorite baked halibut recipe 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 to Marilyn West, church secretary, for the Saint Raphaels Cook Book. The original recipe calls for marinating the fish in white wine for 2 hours, rolling it in bread crumbs, and cooking as above.

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Cedar Planked Salmon and Halibut
10" or 12" Dutch Oven

salmon, skinned and cut into about 1-inch wide strips halibut, skinned and cut into about 1-inch wide strips
cherry tomatoes olive oil

Weave halibut and salmon strips on a well oiled cedar plank.

With a sharp knife, cut slits across the tops of the cherry tomatoes so they open up like flowers while cooking and place them amongst the strips.

Drizzle with olive oil

Bake 12 to 15 minutes at 400 degrees.

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British Roast Potatoes
12" Dutch Oven

3 to 5 lbs Potatoes Extra Virgin Olive Oil
Salt & Pepper .

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.

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Sweet & Sour Chicken Dumplings
12" Dutch Oven

Dumplings:
1 1/2 cup flour 1/2 tsp. baking soda
3 tbsp. butter approx. 1/2 cup water

Sweet & sour chicken:
1 small jar maraschino cherries 1/2 fresh lemon
1 small can mandarin oranges 1 green pepper
1 small can pineapple tid-bits 1 red pepper
1 small can water chestnuts 1 sliced carrot
1 tsp. ginger 1 stalk celery
1 package sweet and sour mix 1 onion, diced
1 tbsp. cornstarch 1 cup brown sugar
1 tbsp. soy sauce or 1/2 tsp. salt 1 cup water
2 large cans chunk chicken .

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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Lentils and Cornbread
12" Dutch Oven

1 lb. package lentils 1 tsp. coarse black pepper
1 pkg. cornbread mix 1 tsp. red pepper
1/2 cup molasses 1 can diced green chilies
1 small can of tomato paste 1 tbsp. dry mustard
1 lb. ham, or sausage 1 small can sliced olives
1 small can chunk pineapple 1 green pepper, sliced
1 onion, sliced .

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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Stew or Chili topped with Cornbread
10" Dutch Oven

1-2 cans of stew or chili 1 tin cornbread mix
1 can chunk pineapple .

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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Helmerick's Colville River Sweet Potato Pudding
12" Dutch Oven

3 can sweet potatoes 1/2 can evaporated milk
1 large can apple pie filling 1/2 tsp. nutmeg
1/2 cup raisins 1/4 tsp. all spice
1/2 cup brown sugar 1 tsp. cinnamon
3 eggs .

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 bottom 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 cup grated Asiago cheese
16 oz. sour cream 4 cups sliced zucchini
6 oz. artichoke hearts (strained & chopped) 3 cups mushrooms
1 large onion (chopped) 1/4 cup flour
1 cup shredded Monterrey Jack 1/4 tbsp. 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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Corsairs Scalloped Potatoes
10" Dutch Oven

4-6 potatoes, peeled and thinly sliced 2 tbsp. flour
1 whole nutmeg 1/2 cup sour cream
1/2 cup half-and-half butter or margarine

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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Scalloped Potatoes
12" Dutch Oven

6 large potatoes, peeled and sliced 1/2 tsp. salt
1 medium onion 2 tsp. thyme
1 15 oz can vegetable or chicken broth 2 tsp. rosemary
8-12 oz. grated sharp Cheddar 1 tsp. black pepper
1/4 cup flour 1/2 cup olive oil

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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Nutmeg Scalloped Potatoes
10" or 12" Dutch Oven

6 Potatoes, peeled and sliced 1/2 whole nutmeg
1 cup milk 1/2 tsp. salt

Slice potatoes into Dutch Oven, pour in milk, salt, and grate 1/2 of a whole nutmeg over the top.

Bake at 350 degrees until potatoes are done, about 40 minutes.

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