by Derek—2006.10.04 @ 2139
We just spent an enjoyable evening with our friends.
The plan included dinner, which was an excellent excuse to pull out the Dutch oven and practice cooking outdoors. Our first plan was to cook everything Dutch style, but we didn’t have enough ovens. We were able to borrow one aluminum oven from the scouts and used the following recipes:
12" Dutch oven
25 charcoal briquettes
2 cans sliced peaches, in syrup (29-30 oz. cans)
1 package white or yellow cake mix
Ground cinnamon to taste
1/3 stick butter or margarine
I pre-heated the Dutch and then poured both cans of peaches into the bottom. I then sprinkled some cinnamon over the peaches. Elise and Isaac helped pour the cake mix over the peaches and I lightly spread the batter over the peaches. I put a little more cinnamon on top of the cake mix. On top of everything, I cut up the butter into chunks all over to top. Cooked for about 45 minutes. Served with vanilla ice cream. Yum!
12" Dutch oven
24 charcoal briquettes
2 large ziplock bags full of mixed vegetables (baby carrots, red potatoes, zucchini, summer squash, broccoli, cauliflower)
1 cube butter
salt and pepper
2 cups of water (more or less)
I should have put the water in the Dutch oven before I heated it, but like an idiot I heated the Dutch first. Thankfully the Dutch didn’t crack. Note to self: never put cool water in a hot Dutch oven. Isaac poured the ziplock bags of vegetables into the oven next and both Elise and Isaac helped season the veggies with lots of salt and pepper. I started cutting up the butter but ended up just throwing the whole cube in. It melted very easliy. I stirred the vegetables a few times and realized I had a little too much water. In about 45 minutes the veggies were nice and soft, and absolutely delicious.
The great miracle was that nothing burned! Cleanup was quick and easy. We had lots of leftovers, so we naturally saved it. Hot water washed out the ovens and then I rubbed them down with some Crisco shortening.
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