Reenactment Recipes
Dump Cake
2 20-oz. cans cherry pie filling
1 yellow cake mix (18-oz.)
1 12-oz. can lemon-lime soda pop
Directions: Line a 12" Dutch oven with foil, pour in pie filling. Sprinkle cake mix evenly over filling, pour pop on cake mix and stir gently to combine cake mix and pop only (not pie filling). Bake 35-45 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.
Chicken Pot Pie
4 Tbsp. oil1.5 lb. chicken breast meat (or 2 12oz. cans)
2 tsp minced garlic (4 cloves)
1 onion
4 potatoes
3/4 cup milk (or 1/4 cup powdered milk and 3/4 cup water)
1/4 cup flour
2 cans Campbell's cream of chicken soup
2 tsp poultry seasoning (McCormick's)
1 lb. mixed vegetables (carrots, corn, peas)
1 tube refrigerated crescent rolls
Directions: Dice chicken, put oil in 12" Dutch oven and heat to 375 degrees for Frying. Add chicken and garlic. Stir until chicken is done. If using canned chicken, heat for about 5 minutes. While cooking chicken, dice potatoes and onion, add potatoes and onion to chicken; stir for 10 minutes. Mix milk and flour in a cup, add milk mixture and all ingredients except crescent rolls to chicken mixture. If it seems too thick, add more water. Bring chicken mix to a boil while stirring. Unroll crescent rolls and create a dough layer on top of the chicken mix. Put lid on Dutch oven and Bake at about 350 degrees, check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake.
Shepard's Pie
2 lb. hamburger
1 green pepper
1 onion
2 celery stalks
1 can diced tomatoes
1 small bag frozen vegetables
3 cups prepared mashed potatoes
8-oz. cheddar cheese
salt and pepper to taste
Directions: Heat Dutch oven to 375 degrees for Frying. Brown hamburger. Dice the green pepper, onion, and celery. Add green pepper, onion, and celery to Dutch oven. Stir about 5 minutes, until vegetables are soft. Stir tomatoes and mixed vegetables into hamburger. Prepare the mashed potato flakes to make 3 cups. Spread mashed potatoes over top of hamburger/vegetable mix, cover it completely like a shell. Put lid on Dutch oven, rearrange heat, and Bake at about 350 degrees for 30 minutes. Shred the cheese. Sprinkle cheese on potatoes and bake another 10 minutes or until cheese is melted and golden.
Cowboy Potatoes
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
salt and pepper to taste
1-2 cups frozen peas
2 cups cheddar cheese, grated
Directions: Brown the bacon in a 12" Dutch oven using 15 coals on the bottom. When well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and sale and pepper. Cook 35-45 minutes until potatoes are tender. Use 9 coals on the bottom and 15 on the top. When potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.
Pistol Rock Chicken
1 whole chicken, cut up and skinned
salt and pepper to taste
garlic salt (optional)
1/2 cup of flour
2 tablespoons oil
3 14.5-oz. cans pasta sauce
4 1/2-oz. canned sliced mushrooms, drained
Directions: Rinse chicken and pat dry with paper towel. Place chicken inside a jumbo zip-lock bag in a single layer. Sprinkle with salt, pepper, and garlic salt. Close bag and shake well to coat chicken with flour. Heat oil in a 12" Dutch oven. Add chicken and brown well. Use 15 coals under the oven until chicken in brown. Pour in pasta sauce and mushrooms. Spread sauce over chicken. Simmer 1 to 1.5 hours until sauce thickens and chicken is tender. Use approximately 15 coals on the top and 9 on the bottom. Replace with fresh coals as needed during the cooking time.
Sloppy Joe Biscuit Bake
2 lbs. lean ground beef
2 small onions, diced
2 pkgs. (1.3 oz. each) sloppy joe seasoning mix
2 6-oz. cans of tomato paste
2 cups water
1 16-oz. or 17-oz. pkg. refrigerator biscuits
Directions: In a 12" Dutch oven brown ground beef and onions by placing approximately 15 coals on the bottom and 15 on the top. When the mixture is well browned, add seasoning, tomato paste, and water. Stir well and heat to a boil. Place biscuits on top of hot mixture. Bake 15-20 minutes until biscuits are browned. Use approximately 9 coils on the bottom and 10-12 on top.
Sausage and Potato Soup
1 lb. of Italian sausage, (not ground)
1 32-oz. can of Chicken Broth
6-10 Golden Potatoes, diced
1 Large White Onion, diced
Shredded Cheddar Cheese (optional)
Salt and Pepper to taste
Directions: Pour chicken broth into 12" Dutch oven. Dice potatoes, and onion and dump them into the Dutch oven. Take the sausage and cut into 1-2 inch sized coins, put into Dutch oven add salt and pepper. Let simmer over fire for 30-45 minutes or until potatoes are soft. Top with shredded cheddar cheese. (optional)
Chili
1 lb Ground Beef
1-15oz Can of Pinto Beans
1-15oz Can of Dark Red Kidney Beans
1-15oz Can of Great Northern Beans
1-15oz Can of Black Beans
1-29oz Can Tomato Sauce
1-28oz Can Petite Diced Tomatoes
1/2 Med Onion
1 Green Pepper, Seeded & Diced
Sour Cream
Shredded Cheddar Cheese
Seasonings - Measure to your desire
Chili Powder
Cumin
Ground Mustard
Dill
Salt
Pepper
Garlic Powder
Onion Powder
Directions: Add ground beef and onion to Cast Iron Dutch Oven, once beef is browned add tomato sauce, diced tomatoes, green pepper and seasonings. Stir well and add beans to Dutch Oven. Cover and let simmer for 20 minutes to let the flavors develop, stir occasionally. Top with Sour Cream and Shredded Cheese
2 20-oz. cans cherry pie filling
1 yellow cake mix (18-oz.)
1 12-oz. can lemon-lime soda pop
Directions: Line a 12" Dutch oven with foil, pour in pie filling. Sprinkle cake mix evenly over filling, pour pop on cake mix and stir gently to combine cake mix and pop only (not pie filling). Bake 35-45 minutes until top is brown and springs back to the touch. Use approximately 9 coals on the bottom and 10-12 on the top.
Chicken Pot Pie
4 Tbsp. oil1.5 lb. chicken breast meat (or 2 12oz. cans)
2 tsp minced garlic (4 cloves)
1 onion
4 potatoes
3/4 cup milk (or 1/4 cup powdered milk and 3/4 cup water)
1/4 cup flour
2 cans Campbell's cream of chicken soup
2 tsp poultry seasoning (McCormick's)
1 lb. mixed vegetables (carrots, corn, peas)
1 tube refrigerated crescent rolls
Directions: Dice chicken, put oil in 12" Dutch oven and heat to 375 degrees for Frying. Add chicken and garlic. Stir until chicken is done. If using canned chicken, heat for about 5 minutes. While cooking chicken, dice potatoes and onion, add potatoes and onion to chicken; stir for 10 minutes. Mix milk and flour in a cup, add milk mixture and all ingredients except crescent rolls to chicken mixture. If it seems too thick, add more water. Bring chicken mix to a boil while stirring. Unroll crescent rolls and create a dough layer on top of the chicken mix. Put lid on Dutch oven and Bake at about 350 degrees, check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake.
Shepard's Pie
2 lb. hamburger
1 green pepper
1 onion
2 celery stalks
1 can diced tomatoes
1 small bag frozen vegetables
3 cups prepared mashed potatoes
8-oz. cheddar cheese
salt and pepper to taste
Directions: Heat Dutch oven to 375 degrees for Frying. Brown hamburger. Dice the green pepper, onion, and celery. Add green pepper, onion, and celery to Dutch oven. Stir about 5 minutes, until vegetables are soft. Stir tomatoes and mixed vegetables into hamburger. Prepare the mashed potato flakes to make 3 cups. Spread mashed potatoes over top of hamburger/vegetable mix, cover it completely like a shell. Put lid on Dutch oven, rearrange heat, and Bake at about 350 degrees for 30 minutes. Shred the cheese. Sprinkle cheese on potatoes and bake another 10 minutes or until cheese is melted and golden.
Cowboy Potatoes
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
salt and pepper to taste
1-2 cups frozen peas
2 cups cheddar cheese, grated
Directions: Brown the bacon in a 12" Dutch oven using 15 coals on the bottom. When well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and sale and pepper. Cook 35-45 minutes until potatoes are tender. Use 9 coals on the bottom and 15 on the top. When potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.
Pistol Rock Chicken
1 whole chicken, cut up and skinned
salt and pepper to taste
garlic salt (optional)
1/2 cup of flour
2 tablespoons oil
3 14.5-oz. cans pasta sauce
4 1/2-oz. canned sliced mushrooms, drained
Directions: Rinse chicken and pat dry with paper towel. Place chicken inside a jumbo zip-lock bag in a single layer. Sprinkle with salt, pepper, and garlic salt. Close bag and shake well to coat chicken with flour. Heat oil in a 12" Dutch oven. Add chicken and brown well. Use 15 coals under the oven until chicken in brown. Pour in pasta sauce and mushrooms. Spread sauce over chicken. Simmer 1 to 1.5 hours until sauce thickens and chicken is tender. Use approximately 15 coals on the top and 9 on the bottom. Replace with fresh coals as needed during the cooking time.
Sloppy Joe Biscuit Bake
2 lbs. lean ground beef
2 small onions, diced
2 pkgs. (1.3 oz. each) sloppy joe seasoning mix
2 6-oz. cans of tomato paste
2 cups water
1 16-oz. or 17-oz. pkg. refrigerator biscuits
Directions: In a 12" Dutch oven brown ground beef and onions by placing approximately 15 coals on the bottom and 15 on the top. When the mixture is well browned, add seasoning, tomato paste, and water. Stir well and heat to a boil. Place biscuits on top of hot mixture. Bake 15-20 minutes until biscuits are browned. Use approximately 9 coils on the bottom and 10-12 on top.
Sausage and Potato Soup
1 lb. of Italian sausage, (not ground)
1 32-oz. can of Chicken Broth
6-10 Golden Potatoes, diced
1 Large White Onion, diced
Shredded Cheddar Cheese (optional)
Salt and Pepper to taste
Directions: Pour chicken broth into 12" Dutch oven. Dice potatoes, and onion and dump them into the Dutch oven. Take the sausage and cut into 1-2 inch sized coins, put into Dutch oven add salt and pepper. Let simmer over fire for 30-45 minutes or until potatoes are soft. Top with shredded cheddar cheese. (optional)
Chili
1 lb Ground Beef
1-15oz Can of Pinto Beans
1-15oz Can of Dark Red Kidney Beans
1-15oz Can of Great Northern Beans
1-15oz Can of Black Beans
1-29oz Can Tomato Sauce
1-28oz Can Petite Diced Tomatoes
1/2 Med Onion
1 Green Pepper, Seeded & Diced
Sour Cream
Shredded Cheddar Cheese
Seasonings - Measure to your desire
Chili Powder
Cumin
Ground Mustard
Dill
Salt
Pepper
Garlic Powder
Onion Powder
Directions: Add ground beef and onion to Cast Iron Dutch Oven, once beef is browned add tomato sauce, diced tomatoes, green pepper and seasonings. Stir well and add beans to Dutch Oven. Cover and let simmer for 20 minutes to let the flavors develop, stir occasionally. Top with Sour Cream and Shredded Cheese
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