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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : February Dutch Oven Recipes Back to the Dutch Oven Recipes page. February Raspberry, Pears, & Lemon Cobbler 1 can of Raspberry Pie Filling 1 can of Pears with Juice 1 can Lemon Pie Filling 1 Package Butter Cake mix or White Cake Mix Coconut for top!!! Warm and butter bottom of 12" Dutch Oven. Add 1 can Raspberry Pie Filling, 1 can Pears with the juice, 1 can Lemon Pie filling and mix together. Add Cake mix ....take a fork and get the big chunks out....but do not mix all together. Sprinkle coconut on top. Put your dutch oven lid on and wait for the smell. Should take about 30 to 40 minutes. Barnyard Vegetable Beef Casserole Sausage Hamburger Potatoes Carrots 1 Onion, chopped Celery Frozen peas or beans or what ever 1 Medium Jar of Spaghetti Sauce 2 small Cans of Chili or 3 or 4 Tomatoes Italian Bread Crumbs Cheese Warm and lightly grease or oil a 12" Dutch Oven. ( Use a 12" deep if you want more than one layer) Layer Hamburger, Potatoes, Carrots, Onions, Celery, Frozen Peas. After a tin layer of each ingredients spray with vinegar water and sprinkle on 1 tsp. of Log Cabin Seasoning or any all purpose seasoning. Crumble Hamburger and sausage mixed over the top. If using a deep Dutch Oven you can add another layer. Pour over the top, 1 medium jar of spaghetti sauce, or 2 small cans of chili, or slice 3 to 4 tomatoes on top. Sprinkle with Italian Bread crumbs, cover and bake about 1 hour or until you can see the steam escaping under the lid or you smell it. This will call for 12 to 13 briquettes in a APS stove or ten bottom and 15 top of your dutch oven. You should have about 350 degrees in your oven. When recipe is done, remove the lid and sprinkle with cheese. Replace the lid for 3 to 5 minutes and let cheese melt. You wait for the smell then you will know when it is done. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!! Questions & Comments Secure Ordering. Your Privacy is Key! © 1997-2012 A Happy Camper, All Rights Reserved Worldwide! Using this web site acknowledges your agreement to the Terms of Use and Online Privacy Policy. Designed, Maintained & Hosted by: Internet Marketing Specialists & DLA Enterprises