Ingredients:

• Serves 6
• 1 cup cornmeal
• 1 cup flour
• 4 tsp baking powder
• ½ tsp salt
• ¼ cup salad oil
• 1 pkg powdered milk

Procedure:

1. Put two beaten eggs, one cup of water, ¼ cup of salad oil in a bowl or zip-lock bag and mix.
2. Stir until smooth.
3. Pour into Dutch oven and make sure there are only a few coals on the bottom, but keep adding more coals on the top while baking.
4. Bake for about 30-40 minutes or until done.

Ingredients:

Serves 6

• ½ cup of dry bread crumbs
• 1 cup of milk
• 2 ½Ibs ground beef
• 2 beaten eggs
• 1 cup of grated onion
• 1 tsp salt
• 1/2tsp sage
• Dash of pepper
• OPTIONAL: Carrots, more veggies

Procedure:

1. Soak bread crumbs in milk
2. add meat, eggs, onion, and seasonings
3. mix well.
4. Form into individual loaves or place into greased muffin pans.
5. Cover with ketchup or sauce of your choice.
6. Bake in moderate oven (350F) for 45 minutes to 1 hour.
7. Makes 8 servings.
8. Note: all pans must be greased.

Ingredients:

Serves 6

• 3 cups Bisquick
• ½ cup of brown sugar
• 1 tbsp of cinnamon¼ cup of raisins
• 3 tbsp of margarine
• Flour for rolling
• 1 tbsp of olive oil
• 1 ½ cups of water
  

Procedure:

1. Slowly add water to Bisquick to form dough, and roll out on floured canoe paddle.
2. Spread margarine over dough, sprinkle on cinnamon, brown sugar, and raisins.
3. Roll into a log and slice 1-inch slices and place them on an oiled frying pan.
4. Cover and bake over low heat for 7-8 minutes.
   

Ingredients:

• 2 cups firmly packed brown sugar
• 1 cup (2 standard sticks) butter
• 2 tablespoons light corn syrup
• 1 dozen eggs
• 2 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1 (about 1 pound) loaf French bread, cut into 1⁄2-inch-thick slices

Procedure:

1. In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel.
2. Remove oven from coals.
3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly.
4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base.
5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces.
6. Pour any remaining egg mixture over bread slices.
7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel. 2. Remove oven from coals. 3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly. 4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base. 5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces. 6. Pour any remaining egg mixture over bread slices. 7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.

Ingredients:

Serves 10

• Lemon Pie Filling: 1 can (16 ounces)
• White Chocolate Chips: 1 cup
• Cream Cheese (cubed): 4 ounces
• Lemon Cake Mix: 1 box (15.25 ounces)
• Unsalted Butter (thinly sliced): ½ cup

Procedure:

1. Choose a 12-inch skillet/dutch oven and butter it
   
2. Pour in the lemon pie filling.
3. Evenly distribute the white chocolate chips over the filling.
4. Scatter the cubed cream cheese across the mixture.
5. Carefully cover everything with the lemon cake mix, ensuring all the filling is covered.
6. Slice the butter into about 16 small pads, arranging them evenly on top of the cake mix.
7. Bake for 1 hour or until the top is golden brown and the filling bubbles up, signaling a perfectly baked cake. Toothpick should come out clean. 
8. 10 coals on bottom, approximately 16 coals on top.

Ingredients:

SERVES: 10 PEOPLE

DRY RUB

• 2.5 teaspoons thyme
• 1.67 teaspoon smoked paprika
• 0.83 teaspoon salt
• 0.83 teaspoon onion powder
• 0.83 teaspoon garlic powder
• 0.42 teaspoon pepper 1/2 teaspoon

IRISH CHICKEN

• 13.33 chicken thighs (or cuts of choice)
• 8.33 slices bacon cooked and fat reserved
• 0.83 head cabbage roughly chopped
• 6.67 potatoes peeled and sliced into 1/4 inch rounds
• 1.67 medium onion sliced
• 0.83 cup chicken stock
• salt and pepper to taste

Procedure:

DRY RUB

1. Mix all ingredients together in a small bowl. Set aside

IRISH CHICKEN

1. Sprinkle the dry rub evenly over the chicken pieces. Set aside.
2. Cook the bacon until crisp. Remove to paper towels to drain.
3. Brown the chicken pieces on both sides. It doesn't have to be thoroughly cooked. It will finish cooking in the oven. Remove to a platter.
4. Drain almost all of any remaining fat from the pan. Place the cabbage in the pan and saute for 2-3 minutes.
5. Add the potatoes, onions, and chicken stock to the pan. Stir well to combine, add scraping from the bottom of the prep pan for flavor.
6. Add 1/2 stick or more Irish butter for flavor. 
7. Arrange the chicken over the vegetables in a Dutch oven. Bake at 375 for 45-50 minutes until completely cooked through. Approx 11 coals on bottom, 17 coals on top. 

Ingredients:

SERVINGS: 12

• 1 pound mild pork sausage (such as Jimmy Dean®)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 (2 pound) package frozen shredded hash brown potatoes 
• 12 large eggs, beaten
• 1 (16 ounce) package shredded Cheddar cheese

Procedure:

CAN BE PREMADE AT HOME:

1. Add sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes.
2. Stir in hash browns and bell peppers until well mixed. Cook, stirring occasionally, until hash browns are hot and peppers are tender, about 15 minutes.

AT CAMP: 

1. Pour beaten eggs into the Dutch oven, allowing them to seep down to the bottom.
2. Cover the Dutch oven and place it directly onto 5 to 10 hot coals.
3. Place another 12 to 18 hot coals on top of the Dutch oven lid. Let cook until eggs are firm, about 40 minutes.
4. Open the lid and sprinkle with Cheddar cheese.
5. Cover and continue to cook until cheese has melted, about 5 minutes.

Ingredients:

1 lb. frozen shredded hash brown potatoes

2 Tbs butter

1 tsp of salt

1 tsp pepper

1 cup of imitation crab meat

½ cup seafood mix

6 eggs

1 cup heavy cream

½ cup sour cream

½ tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 cup shredded mozzarella cheese

¾ parmesan

3 cloves garlic

Procedure:

Preheat a 12 in Dutch oven to 400

Spray with nonstick spray

Add the hashbrowns to the bottom of the Dutch oven

Chop the garlic and sprinkle over the hashbrowns

Chop the garlic and butter and distribute over the hashbrowns

Make a layer with ½ cup of crab

Mix 6 eggs, heavy cream, and sour cream

Stir in cayenne powder onion powder garlic powder and salt and pepper

Pour over the hashbrowns

Spread the mozzarella cheese over the top

Spread the shrimp over the mozzarella and sprinkle with parmesan

Cook with 20 coals on top and 10 underneath for 30-40 minutes and let it cool

Ingredients:

2 7oz boxes of macorni and cheese

1 can evaported milk 12 oz

1 can of can chicken 5-10 oz

1/2 can of peas

Procedure:

Boil macaroni until soft 

Drain and mix in the 2 cheese packs, add the chicken and the peas and stir together while adding evaported milk until creamy

Cool down before eating

Ingredients:

2 lbs. of chicken

1 lb. of shredded cheese

1 can of cream of chicken soup

¼ cup of grape juice

2 cups of chicken-flavored stuffing

1 stick of butter

Pepper

Italian seasoning

Procedure:

Slice the chicken and put it in the Dutch oven

Cover with shredded cheese

Mix the chicken soup and grape juice and put it over the cheese

Pour the stuffing on top

Melt the butter and pour it over the stuffing

Add black pepper and parsley

Add 18 coals on top and 9 on the bottom

Cook until the chicken is 170

Check in 30 minutes

Ingredients:

2 packs of cheese

1 pack of bread

1 pack of bacon

Procedure:

1. 
   start with two pieces of toasted bread and melt and apply cheese on both pieces
2. Cook the bacon 
3. once the bacon is finished serve either in sandwich form or regular cheese toast style