Dutch/Camp Oven cooking

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Here are a couple of recipes I have in my collection ( not officialy posted yet ):

Green Tomato Relish

4 qt Green tomatoes, chopped, unpeeled
1 qt Onions finely chopped
2 c Bell pepper, chopped
1/2 c Hot peppers, chopped 2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar


After vegetables are chopped, drain off liquid and discard. Combine ingredients in a dutch oven, bring to a boil and boil 20 minutes. Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar. Put on hot lids and rings. Process 10 minutes in boiling water bath.


Indian Turkey

6 lb Turkey breast
1/2 ts Salt
1/4 ts Pepper
1 12-oz can frozen orange juice concentrate; thawed and
undiluted
1 c ;water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Curry powder
1 8-oz can pineapple chunks drained
1 2-oz pkg slivered almonds
1/4 c Raisins
1/4 c Currants
Cooked wild rice
3 tb Cornstarch
1/4 c water


Rub turkey breast with salt and pepper; brown in a large Dutch oven. Combine orange juice concentrate, 1 cup water, brown sugar, and spices, mixing well. Pour over turkey; add pineapple, almonds, raisins, and currants. Bring to a boil; cover, reduce heat, and simmer 2 hours. Remove turkey, and place on a bed of wild rice.

Combine cornstarch and 1/4 cup water; gradually stir into juice mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with turkey and wild rice. Yield: 14 to 16 servings.

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This recipe is not mine so will not be added to the recipe database!

Cynthia’s Catfish Stew

Ingredients

5 pounds or so of fresh potatoes, sliced
3 large Vidalia sweet onions, sliced
1 pound sugar cured bacon
Salt
Pepper
6 really good and fresh catfish fillets

You can add cayenne pepper if you like it spicy

Directions

Arrange bacon in the bottom of a cast iron dutch oven,cook slowly until browned.
Add a layer of sliced potatoes over bacon,then a layer of sliced onions,a layer of catfish,dash of salt and pepper,alternate until pot is full.
Add 2-1/2 cups water…pour down side of dutch oven so you don’t wash the spices off.
Cook slowly on medium heat for 1 hour…then simmer for 30 minutes. It is done when potatoes are tender.


Recipe courtesy of the Sporting Chef, Scott Leysath.
Sportsmans Guide News Letter.April 15, 2015

[QueenBea]

Mmmmmm,sounds good, Gotta give that a try.

I remember fishing for catfish as a child, we would come home with buckets full of them then DM would deep fry them, Oh yeah...... deeeeeeelish.