Lone Star Dutch Oven Society
Recipe Page

Here you will find great Dutch oven recipes from selected newsletters as well as other sources.  If you use a recipe, be kind and credit the author.  If you like a particular recipe, let us know by writing Big Tex and we will pass your comments on to the author.  We hope you enjoy what you see.  Other recipes are available in our more or less quarterly newsletter.  You can view a sample copy by clicking the link below.  Also, we have a great cookbook available.  Just click the link below to be taken to our Merchandise page.  Most of all, we encourage you to join our society.  You will find links below to our Chapter search page and to our membership application. 

View sample newsletter

Locate a Chapter near you

Membership Application

LSDOS Cookbook, Texas Treasury of Dutch Oven Cooking

Lemon Nail Cake
Sandy Dinwiddie

12 inch Dutch Oven                Serves 12 to 16

2/3        cup butter or margarine, softened
3        Cups all purpose flour, sifted
2        cups granular sugar
2        Teaspoons double-acting baking powder
4        large eggs
2        Teaspoons salt
¼        cup freshly grated lemon peel
1        Package lemon jello
¼        teaspoon vanilla
1        Cup hot water
3/4        Cup whole milk

2 ½        cups powdered sugar, unsifted
some        Bottled lemon juice, as needed
some        freshly squeezed juice from lemons used to grate peel
3        Thin slices of lemon for garnish

1.        Light enough charcoal for:  12 inch Dutch oven:  3 rings plus 10 briquettes
2.      5 inch Dutch oven:   full spread top and bottom
3.        When charcoal is ready, set up the 12 inch Dutch oven, with one ring under and two rings on the lid to preheat oven.  Put 5 inch Dutch oven over full spread, fill with water, put lid on, and cover lid with a full spread to heat water (about 10 minutes).
4.        While water is heating, whip butter until creamy.  Add sugar and beat until light and fluffy.
5.        Add eggs, lemon peel and vanilla and beat until smooth.
6.        In separate bowl, mix flour, baking powder, and salt.  Stir until all ingredients are mixed.
7.        Pour 1 cup of hot water into a small bowl containing lemon jello.  Stir until jello is dissolved.
8.        Alternately add flour mixture, milk, and dissolved jello to butter, sugar, egg mixture beating well after each until batter is smooth and creamy.
9.        Pour into greased 12 inch Dutch oven that has been preheated for at least 10 minutes.
10.        Bake approximately 45 minutes turning the pot often.  If necessary, add coals to the lid near the end of the baking time, to insure the cake browns.  Cake is done when toothpick inserted into center of cake comes out clean.
11.        Using a wire whisk, prepare glaze by mixing powdered sugar, 1/3 at a time, with enough lemon juice to achieve a desired consistency of a thin glaze.
12.        When cake is done immediately pierce entire cake with a "20 penny nail" (or meat fork) so that it is riddled with holes.
13.        Pour glaze over entire cake and smooth over the top with the back of a large serving spoon.  Garnish with three thin slices of lemon.

Spicy Blackeyed Pea Soup
Mary & Gale Merriwether

12 inch Dutch Oven                Serves 6 to 8

4        cups Blackeyed peas (dried)
1        cup grated sharp cheddar cheese
4        tablespoons bacon drippings
2        can of Ro-Tel tomatoes (10 oz.)
2        cup beef broth
salt and pepper, to taste
1        large onion, chopped
Tortilla chips

1.        Rinse and cook blackeyed peas according to package directions.  When tender, drain off most of the water and retain in case you need more liquid for soup broth.
2.        Sauté onion in bacon drippings until soft.  Mash the peas with potato masher and add to onions in the pan.
3.        Add the tomatoes, beef broth and cheese.  Simmer until the cheese has melted.  Salted and pepper to taste.
4.        If needed add retained water from cooking blackeyed peas to make soup the desired consistency.
5.        Serve hot and garnish with tortilla chips.
Note:  You may substitute 2 small, peeled fresh tomatoes and a minced jalapeno pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, if desired.

Pepper Pie
2 Jerry's Cookin'

30 fresh jalapenos, split in half with seeds and veins remaining
12 corn tortillas
3 lbs seasoned browned ground beef
4 cups shredded cheddar cheese
2 cups white hominy

Arrange split jalapenos skin side up on a cookie sheet, and roast for 15 minutes in a 350º-degree oven, or till skins blister and brown a little.  Remove and let cool.
Arrange a layer of tortillas in the bottom of a 12" DO or casserole dish.  Mix hominy with cooked ground beef, and spoon on enough mixture to cover.  Place a layer of jalapeno slices over ground beef to cover.  Sprinkle shredded cheese over pepper slices to cover.  Repeat until all ingredients are implemented, finishing with a layer of cheese.  Cover and bake in a 350º-degree oven for 30 minutes, or until cheese is melted and bubbly.
This recipe was adapted from one submitted to the Yahoo Dutch Oven Groups digest by dutchovenben. Thanks Ben this is good. A little spicy but good.

Green Onion Cheddar Cheese Biscuits
2 Jerry's Cookin'

4 cups Pioneer Brand Biscuit and Baking Mix
*1 cup diced jalapenos
1/2 cup chopped green onions with tops
1 1/2 cups shredded sharp Cheddar cheese
2 teaspoons coarse ground black pepper
1 teaspoon salt
2 cups buttermilk

Preheat oven to 400º-degrees. Spray baking sheet with nonstick spray.
Thoroughly toss together dry biscuit mix, jalapenos, chopped green onions, shredded cheese, salt and pepper.
Pour buttermilk into 5-quart mixing bowl. Add blended biscuit mix. Mix until moist. Turn dough out onto a pastry cloth. Pat dough into a disk. Gently roll out dough to 1/2-inch thick. Use 2-inch biscuit cutter, cut out shapes. Re-roll scrap dough only once, and cut remaining shapes. Place biscuits with sides touching. Bake 15-18 minutes or until golden brown on top. Makes about 18 biscuits.
This recipe was copied from the San Antonio Express-News Web Posted : 01/22/2003 12:00 AM. And was provided by our good friends at the Soup Bone Cattle Co. *Butch just forgot the jalapenos.

Chicken 'n Rice
Annette Smith

Boneless chicken sauteed in Italian dressing and garlic
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups water
3/4 cup mild picante sauce

Heat and mix well
3 cups rice
1 bag frozen veggies
2 cups cheddar cheese
1 pkg. of onion soup mix

Sir wll and bake about 45 minutes.  Then cover top with french fried onion rings and cook 15 minutes more.

Cajun Spice Mix
Sam Miller

A Tip from Sam Miller - Gonzales
Well folks, if you like Cajun spice seasoning, I have a treat for you/  While going through a stack of old cookbooks, I found the "Tony Chachere's Cajun Country Cookbook", 1st printing 1972, and on page number 3 is the recipe for"
Tony's All Purpose Famous Creole Seasoning
26 ounce box free flowing salt
1 - 1/2 ounce box ground black pepper
2-ounce bottle ground red pepper
1-ounce bottle pure garlic powder
1-ounce bottle chili powder
1-ounce carton monosodium glutamate (Accent)
Mix all together well and seal in airtight container
I use this stuff on everything from eggs to ice cream, so injoy!!
This recipe is worth the price of the cookbook!

Peach Enchiladas
2 Jerry's Cookin'

1 2 lb can sliced peaches
1 8oz. jar candied jalapenos
24 corn tortillas
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 pound butter

Preheat a 14" DO with 21 on top and 11 on the bottom. Roll a couple of peach slices and a few jalapeno rings in each tortilla. Arrange in the oven covering the bottom. Place the remaining slices and peppers where ever they fit. Mix cornstarch with the peach juice and pour over enchiladas. Dust with the cinnamon and nutmeg. Slice up the butter and put it on top. Bake for forty minutes then look at um. You will be able to tell if they need a few more minutes or a spoon. Garnish with Peach Pecan Salsa. With all deserts in Texas one should add BlueBell to taste. This is easy to eat.

Peach Pecan Salsa
2 Jerry's Cookin'

1/2 cup sugar
1 cup orange juice
2 tablespoons vinegar
3 tablespoons crushed red pepper
1 (2 1/2-inch) stick cinnamon
1/4 teaspoon ground cumin
1 tablespoon finely grated orange zest
3 large peaches, peeled and chopped
1/2 cup chopped toasted pecans

Dissolve sugar in orange juice and vinegar. Add red pepper, cinnamon, cumin and zest. Bring to a boil, reduce heat and simmer 20 minutes until it becomes a thick syrup. Discard cinnamon and add peaches and pecans; simmer 5 minutes. Makes 2 cups.

I clipped this recipe out of the Houston Chronicle and the Chronicle gives the credit to Heat Wave, The Best of Chile Pepper Magazine.

Stuffed Pork Loin
2 Jerry's Cookin'

1 4 lb pork loin        
1 cup dark brown sugar
1 cup Tony Chachere's
2 tbls crushed red pepper (I used chipotle and dried pablano)
3 large onions peeled and sliced in rings
1/2 lb bacon slices, cut into 1/2" pieces
2 Granny Smith apples, peeled, cored and finely chopped
1 cup onions chopped
1/2 cup pecans, finely chopped
1/2 cup raisins
2 tbsp dark brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground cloves
2 tbsp melted butter

Make a slit lengthwise to form a pocket in the fat side of the pork loin. Mix up pepper, brown sugar and Tonys. Rub all surfaces of the loin, put in a ziplock and let it marinate overnight.
Preheat a 12" Dutch Oven w/ 10-12 charcoal briquettes under the oven and 12-14 on the lid.
In a bowl, combine stuffing ingredients. Add melted butter and mix well. Let stand for a few minutes for the flavors to blend.
Place the stuffing in the pocket of the loin.
Cover the bottom of the oven with the bacon and sliced onions, place the stuffed loin on top of the onions and fill in with remaining stuffing. Cook for an hour. Reduce heat w/ 8 charcoal briquettes under the oven and 12-14 on the lid and cook until done.

I liked parts of a few pork recipes. This is a collaboration of ideas from good cooks.

Asparagus Cheese Pie
2 Jerry's Cookin'

1 9" pie shell
5 to 6 ounces asparagus, trimmed and cut into 1-inch slices
1 cup small-curd cottage cheese
1 egg, beaten
2 ounces blue cheese, broken into small pieces (1/2 cup)
2 green onions, sliced
2 jalapenos diced
1 tablespoon Tabasco Sauce

Preheat 14" Dutch Oven W/12 charcoal briquettes under the oven and 24 on the lid.
Bake pie shell on a trivet in the 14 for 10 or 15 minutes, or until lightly browned, remove from oven.
Reduce briquettes to 11 and 21.
Cook asparagus in boiling water until crisp-tender, 5 to 7 minutes then drain. Combine the asparagus, cottage cheese, egg, blue cheese, onions and jalapenos. Spoon mixture into pie shell.
Bake 35 to 40 minutes, or until filling is set.

This recipe is one of Mable Hoffman's from her Pot Luck Cookbook.
Mable just forgot the JALAPENOS and TABASCO SAUCE!

Raven Acres Syrup Cake

Floyd and Bobee Boyett
Village Creek Cookers
Cooked 3/ 11/ 2002

1 cup syrup (ribbon cane, sorghum, cane)
2 tblsp olive oil
1 egg, unbeaten        
1/2 cup warm water
2 1/2 cup flour
1/2 cup brown sugar, pressed down
1 tsp soda
1 tsp baking powder
1/4 tsp salt
3/4 cup nuts

Mix sugar, oil, egg, syrup and water. Mix the dry ingredients separately, then fold everything together and mix thoroughly. Bake in a greased and floured oven at 300 degrees for 45- 50 minutes. This is really a moist cake.

Oven Jambalaya
Fred and Linda Miller
Village Creek Cookers
Cooked 3/ 11/ 2002

1 1/2 cups uncooked regular rice
2 1/4 cup water
1 can (10 3/4 oz) cream of celery soup (undiluted)
1 can (10 3/4 oz) cream of onion soup (undiluted)
1 can (10 3/4 oz) tomatoes and green chiles (not drained and chopped)
1 lb smoked sausage, cut into 1/4 inch slices
1 lb fresh shrimp, peeled, de-veined and cut into small pieces

Combine first 5 ingredients in a 10 inch oven, cover and bake at 350 degrees for 40 minutes. Stir in sausage and shrimp. Cover and bake an additional 20-30 minutes or until rice is done.

Hardin County Sassafras Tea
Margaret Hobbs
Village Creek Cookers
Brewed 3/ 11/ 2002

7 or 8 sassafras roots, 1-1 1/2 inch diameter, 10 inches long
1 tbsp real vanilla
1 1/2 gallon water
Use fresh root and dig it while the sap is down. Peel and wash roots, and trim to fit your Dutch oven. Add water and vanilla, boil until the color of red is right for you. You may wish to strain the tea before you serve it. 

Syrup Festival Stew
Village Creek Cookers

25 lb stew meat
4 bunches celery, diced
40 lb potatoes, cut into bite size pieces
6 large packages frozen, sliced carrots
2 cans rotel tomatoes
12 packages stew seasonings
6 large cans tomato sauce
1/4 box table salt
3 lb raw rice
1/4 can black pepper
9 lb macaroni
+/- 8 gallons water
7 large onions, chopped
30 oz cooking oil, as needed to brown meat
1 lot oak firewood

Season a 30 gallon washpot well, preferably by cooking up some pork cracklins. Add oil to the pot, flour the meat and brown it well in the rue it makes. We used several 12 inch ovens to help in browning the meat. Add the celery and onions during the latter part of this step.
Add some of the water, the tomatoes and tomato sauce, and the packages of stew seasonings. Simmer for an hour or more. Add the potatoes and carrots and more water an hour before serving, and add the rice and macaroni 15 minutes before serving. Add water to bring the stew to the right consistency. Dash the stew with salt and pepper to taste before serving.
Stir regularly to prevent sticking and burning. We used a 4 foot long white oak washpot paddle, unfinished, desgined especially for this washpot.
Serves 300 +  Syrup Festival patrons a complementary bowl of stew. Served with a slice of cornbread on the side and with Dutch oven desserts.

Cajun Corn
2 Jerry's Cookin'

3 1 lb cans creamed corn
2 1 lb cans whole kernel corn
2 lbs crawfish or shrimp meat
1 can cream of mushroom soup
2 large onions chopped fine
3 stalks celery chopped fine
1 large bell pepper chopped fine
6 jalapenos chopped fine
2 tablespoons minced garlic
4 eggs beaten
2 cups cornmeal
2 tablespoons crushed red pepper
1 tablespoon black pepper
2 tablespoons prepared horseradish
1 lb sharp cheddar cheese, grated
1 cup jalapeno jack cheese
1/2 cup olive oil

Preheat a 12 inch Dutch Oven with 8 to 10 charcoal briquettes under the oven and 16 to 18 on top.  Saute onions, celery, peppers, and garlic in olive oil until onions are clear.  In a bowl, mix with cheddar cheese and horseradish.  In another bowl combine meat, mushroom soup, eggs, corn, cornmeal and seasonings.  Pour mixtures into Dutch Oven in alternating layers.  Bake for 45 minutes.  Sprinkle on jack cheese and cook for 5 minutes more with top heat only.

This recipe is adapted from a favorite cookbook "Cajun Men Cook" by Beaver Club of Lafayette", Lafayette, La.

Spinach Cornbread
Floyd and Bobbie Boyett
Village Creek Cookers

1 small carton cottage cheese
1 stick margarine or butter
1 box frozen chopped spinach
1small chopped onion
3 eggs, beaten
1 pkg ready mix cornbread (Jiffy)
grated cheese

Melt the margarine in the Dutch oven. Mix melted margarine in a bowl with ingredients, and pour this mixture into a round pan that fits into the oven. Add grated cheese to the top. Place a cast iron trivet under the pan to keep the cornbread bottom from getting too dark. Bake at 350 degrees for 50 minutes, or until done.

Baked Turnips
Floyd and Bobee Boyett
Village Creek Cookers

2 cups turnips, diced cooked and drained        2 Tbsp butter
1 cup milk
1/2 tsp salt
1/2 cup grated cheese
1/4 tsp paprika
2/3 cup buttered bread crumbs
Tbsp flour
Melt butter, add flour, salt, paprika and milk to make a thick white sauce. Place turnips and cheese into greased oven in layers. Cover with sauce and sprinkle the top with buttered crumbs. Bake for 30 minutes at 350 degrees.

Ben and Billie Cochran
Village Creek Cookers

1 lb lean ground meat
1 small cabbage head, shredded
1 can rotel tomatoes
1 large onion, chopped
1 cup raw rice
1 1/2 cups water
salt to taste

Season the meat, add the onion and cook until brown. Layer meat, cabbage, rice and tomatoes in a 14 inch Dutch oven, add water, and cook at 350 degrees for 1 hour, covered.

Lois and Charles Glenn
Village Creek Cookers
6 cups apple chunks, peeled
2 cups flour
1 1/2 cup sugar
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup melted butter, margarine or oil
2 eggs, slightly beaten
1 cup water

Topping; 1 cup brown sugar, 1 cup chopped walnuts

Preheat Dutch oven to 300 degrees. Sift dry ingredients together in a large bowl, and add butter, eggs and water. Mix well. Pour into a greased aluminum foil pan that fits into a 12 inch oven. Sprinkle brown sugar and walnuts over the top. Bake for 60- 90 minutes.

New York Cheesecake
(except the way Wishbone would have done it)
Butch Mize

1 cup Graham Cracker crumbs
3/4 cup sugar
1/4 cup melted butter plus 2 tablespoons
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 lb. cream cheese

The first thing you do is get the cracker crumbs and 1/4 cup of sugar and mix them up real good with 1/4 cup of melted butter and line the bottom of an 8 inch spring form pan.
Then you take the sour cream, 1/2 cup of sugar, 2 eggs, and the vanilla and stir it up real good.  Then break up the cream cheese and put it in there.  Mix it up again till it's smooth. Then you add the 2 tablespoons of butter and stir it up again.
Now put it in a 325 degree Dutch oven for 45 minutes until you get the little brown spots on top and the center is set.
Now Wishbone would have made this in the winter time where he could have put it in a snow bank for about 4 hours, I just use my icechest.
Now you can drizzle the top with melted chocolate or fruit jam or just leave it plain like my Momma likes it.
Slice it up and serve it to a bunch of friends and enjoy yourselves.

Hamburger Sandwich Buns
Mary and Gale Merriwether

Any homemade bread recipe can be used; I used the Dinwiddie wheat bread that appeared in an earlier issue.  After it has risen once, pat dough out to about an inch in height, cut into 4-inch buns (a small coffee can works great as a cutter).  Place touching into 16 inch Dutch oven and let rise again for about an hour.  Bake in Dutch oven at 350 degrees

Kicked up Monkey Bread
Troop 268 ETAC Carthage, TX.

This started out as monkey bread from one of your cookbooks, then it evolved into something special.

4 cans biscuits quartered
3 or 4 Granny Smith Apples
1 1/2 cups sugar
1 1/2 cups brown sugar
2 tbs of cinnamon
1 1/2 cups choped pecans
1/2 cups pecan halves
1 stick of butter or oleo

Start enough coals to cook for about 1 hour. While coals are getting ready, peel, core, and slice apples into approx.1/4 in pieces. While I am preping the apples I let them soak in salt water. A little salt goes a long way here, it keeps them from turning brown and helps bring out the flavor. Next mix sugar, brown sugar and the cinnamon and mix well. Drain the apples and add one cup of the sugar mix to them and stir them till coated well. This is where I start preheating my Deep 12 in Dutch Oven at approx.350 deg. Grease a bunt pan. Arrange pecan halves in a decorative pattern in the bottom and sprinkle chopped pecans on top of them. Next quarter one can of biscuits coat in sugar mix and place in pan, spread 1/3 of the apples on the biscuits / apples / biscuits til your done. Poor melted butter over the top and place in oven. Cook for 30 to 35 min the top will probably be trying to brown I rub a little butter on it and cover it with foil and continue to cook until center is done checking about every 5 to 7 min. You just have to dig down to the center to tell if its done. When done let cool approx.5 min and turn out onto a platter carefully the glaze will run out and it is hot!!! If you let it cool to long the glaze and pecans try to stick. Its easy to make this larger or smaller, we've done this many ways haven't had a bad batch yet.

The following recipe was recently submitted by Derek Bullock a correspondent from Brisbane, Queensland, Australia.  Derek is a an outdoor writer and would like to correspond with our other visitors regarding cooking in Dutch ovens.  His email address is:  bullock@caboolture.net.au.  Drop Derek a note and make him welcome.

Ps.  A bedourie is sort of a dutch oven but make from pressed steel rather than cast iron.  It is much thinner and lighter so it can be packed on a horse and not break if dropped.

Sunday Roast

Remember when Sunday roast was something to look forward to.  Mum used to put it in the oven before church and you would came home to the wonderful smells of roast meat and veggies.  Well, Sunday in the bush can still be that way.  Believe it or not roast meals are one of the easiest to cook out in the bush and these days. With gas/electric refrigerator/freezers available it is easy to take a roast of your choice with you.  Somewhere around here there is a photograph of a roast dinner I cooked for Julie and me, straight out of the camp oven.  I hope we can get it printed for you in colour.  This meal consisted of potatoes, carrots, pumpkin and a rather lean rolled rib roast.  We also heated up a tin of green beans.  Yes, you can have some tinned food in the bush.  I must admit that this was the first roast meal I have ever cooked in a new cast iron camp oven having used a bedourie now for nearly twenty years.  People who have been camp oven cooking for some time might say, So what, but to those new to the game this can be the way to get you along the road to an enjoyable experience of cooking in a camp oven.  I'm assuming you have bought your camp oven and have seasoned it.  If you don't know what I am talking about go back a few copies in Bush'N Beach to find out how.  A typical roast meal will take, depending on the size of your roast between one and a half and two hours.  The steamed pudding and custard to go with it might take a bit longer but more of that later.  Prepare your coals and preheat your camp oven.  Rub oil over the roast and sprinkle over seasoning of your choice.  A few cloves of garlic pushed into the roast is great and if you have a chook don't forget the stuffing.  Put your roast in the camp oven, put the lid on and place it over a bed of coals.  Not too many as it will burn.  Now place some coals on top to create some downward heat so your meat is cooked and browned all over.  Leave it for about an hour and during that time check that your coals haven't gone cold.  You want it to keep cooking.  After about an hour or so place your vegetables in the bottom around the meat first rolling them in the juices so that they are well coated.  Return the camp oven to the coals and check after about forty minutes to see how they are going.  Make sure you do not put too many coals on top as you will have wonderfully browned vegetables that are hard on the inside.  When it is all cooked remove the meat and vegetables from the camp oven leaving the juices behind.  Now make your gravy.  Add some salt and pepper to the juices and a bit of Worcestershire sauce if you have it.

I use plain flour to make gravy. Just mix a couple of tablespoons of flour with a small amount of cold water to make a paste then slowly blend this into the meat juices.  Return to the heat for a few minutes for it to thicken and the flour to cook.  There you have it, mum's roast dinner cooked to perfection in a camp oven.  But then again, let's face it, most of our great grandmothers and grandmothers would have always cooked a roast like this anyway.  Go try it, my mouth is watering just writing about it. 

Derek Bullock

End of recipes.

Back to Top

Created May, 1999
Updated Jan, 2005
LSDOS  Copyright ©  1999 - 2008 all rights reserved
Contact the Webmaster by E-mail