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Categories What's New Hot Deals Blog: D. O. Classes 2010 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Charcoal Starter Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Outdoor Toasters ATV Bags Backpacks Bota Bags Camp Furniture Camp Soap Fire Pans Fire Pits & Grills Fire Starter Flashlights Flask Freeze Dried Food Gold HuntersTest Kit Hand Warmers Hand Washer Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Lanterns Marine Parts & Accessories Mess Kits Or Cook Sets Mono & Tripods Mosquito & Tick Repellent Outdoor Shower Pie Cookers Popcorn Popper Porta Pottie RV Parts & Accessories Sierra Cup Sleeping Bags Smokers Stoves Survival Tents Trail Books Utensils 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 : October Dutch Oven Recipes Back to the Dutch Oven Recipes page. October Dinner in a Pumpkin 2 tbs. Oil 2 1/2 tsp Salt Diced Onion 2 tsp. Oregano 2 tsp. Garlic 1 tsp. Vinegar 1/3 cup Chopped Green Olive 1 can Tomato Sauce 1 tsp. Pepper 2 lb. Hamburger 1/2 cup Chopped Ham 1 Chopped Green Pepper 1/2 cup Cooked Rice Combine all ingredients and cook until tender in a fry pan. Cut lid off a 10" pumpkin, or in a pumpkin that will fit inside your dutch oven, and clean out. You can do 4 or 5 small pumpkins too. Place meat mixture inside pumpkin. Bake for about 1 hour or until you smell it. Serve the meal from the pumpkin. Scooping out some of the baked pumpkin gives you a vegetable with your meal. From the Log Cabin Holidays and Traditions page 96 Octoberfest Ribs 2 1/2 Lb. Pork Ribs 3 to 4 lb. Sauerkraut, drained 2 Yellow Onions, peeled and quartered 2 Tart Green Apples, cored, quartered and peeled 1/4 cup Brown Sugar 8 Juniper Berries or 1 tbs. Caraway Seeds In a 12" Dutch Oven, layer sauerkraut, onions, apples, and seeds. Be sure to warm and oil dutch oven before. Sprinkle with brown sugar and add rib's. Bake at 350 degrees for 2 hours or until ribs are tender. You will be able to smell the ribs when they are done in the Dutch Oven. Try not to lift the lid until the smell is there. If you do you will add 15 min. to the cooking time. This recipe is great served with Potato Salad or Cucumber Salad. From the Log Cabin Holidays and Traditions page 102 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! © 1997-2010 A Happy Camper, All Rights Reserved Worldwide! Designed, Maintained & Hosted by: Internet Marketing Specialists & Donna