Striving for good food in the great outdoors- the pioneer way.

Sunday, April 11, 2010

Green Chile Rice and Pumpkin Pie Cobbler

Here are a couple recipes that we fixed just last night for a little barbeque we had  with Matt's cousin and his wife.  We pulled out both Dutch ovens (a standard 10" and a deep 12") to cook up a side dish and a dessert to go along with barbeque chicken breasts on the grill.

Both recipes are really good and super simple to make.  Simple enough that we would do these while camping too.  

Sure wish we had some photos for you today, but with company here, we forgot all about taking some.  Only after the D.O.s were empty did we remember about taking pictures.

Green Chile Rice
10" Dutch Oven
14 coals on top, 8 on bottom

2 cups uncooked instant rice
2 cans (10.75 ounces) condensed cream of something soup (chicken, mushroom, celery, etc... I did a combo of mushroom and chicken)
1 tub (16 ounces) sour cream
1 cup shredded cheddar cheese
1-2 cans (4 ounces) chopped green chiles, depending on taste preferences
 1/2 cup diced bell pepper

Mix everything together.  Pour into greased 10" Dutch oven.  Cook with hot coals underneath and on top for 25-30 minutes.  Rotate the pot and the lid periodically to prevent hot spots.  Enjoy!

Pumpkin Pie Cobbler (from Camp Dutch Oven Cooking 101 by Lodge)
12" Deep Dutch oven (standard is fine, we just don't have one)
18 on top, 10 on bottom (might need fewer if using a standard depth DO)

1(29 ounce) can pumpkin
1 tablespoon pumpkin pie spice
3 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup evaporated milk
1 package yellow cake mix
1 cup chopped walnuts
1 cup butter or margarine

Mix the first seven ingredients together and pour into greased D.O.  With a fork or pastry cutter, combine butter and dry cake mix.  Add nuts and sprinkle over top.  Bake for 1 hour, rotating both the lid and the base a quarter turn every fifteen minutes.  Enjoy!

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