Dutch Oven Blueberry Pie lueberry pie filling B Small can crushed pineapple Butter or margarine Box cake mix Sugar Equipment: Dutch oven with sunken lid Charcoal Start with a mound of charcoal that is burning well. Butter the bottom and inside of the Dutch oven with butter or margarine. Put in the blueberry pie filling and the crushed pineapple. Sprinkle cake mix on top of the filling and pineapple mixture. Cut up the rest of the butter or margarine and scatter it over the cake mix. Sprinkle with white sugar. Set the Dutch oven on the charcoal, placing several pieces of charcoal on top of the oven. Let it cook until done. Edward Armstrong Joppa
Mountain Pie Butter 2 slices of bread 1/2 cup mozzarella cheese 5 slices of pepperoni 2 tablespoons of pizza sauce Equipment: Square Pie Iron Heat up the pie iron in the fire for about 5 minutes; while that is heating, butter both pieces of bread. Take out and open up the pie iron, placing a piece of bread on each side, butter side facing the iron. Spread the pizza sauce, add the cheese, & top with pepperoni on one side or you could put it on both sides. Carefully close the pie iron together and place in the fire for about 5-7 minutes. (Considering you probably won't take your measuring cups camping, you can always add as much of each ingredient that you want to better fit your taste. Also add veggies to make a Supreme Mountain Pie!) Autumn Miller Wiregrass EC
Dutch Oven Blueberry Pie
Adam’s Swamp Brunswick Stew 2 cans chicken broth 1 can water 2 cups cooked chicken (I use the frozen Southwestern Tyson strips) 1 16-ounce carton Lloyd’s Barbecue Pork 1 16-ounce bag frozen gumbo vegetable mix 1 16-ounce bag frozen green baby lima beans 1 16-ounce bag frozen whole kernel corn 1 large Vidalia onion, chopped fine 1 cup ketchup ½ cup barbecue sauce Dash of Worcestershire sauce Salt and pepper to taste Combine all the ingredients in a Dutch oven. Bring to boil, then turn heat down, cover and let simmer 45 minutes. Serve with hot corn bread.
Campfire Sweet Potato Halos 3 medium sweet potatoes, thinly sliced 4 medium red onions, thinly sliced 1/8 cup fresh parsley, shredded ¼ cup olive oil 2 sticks of butter, cut into small pieces Salt and pepper ¼ cup feta cheese In an iron skillet, arrange the sweet potatoes around the edge if the skillet to form the halo. Place onion slices in between every few sweet potato slices. Top with olive oil and butter and cook on the hot fire coals for 1 hour, basting with the melted butter. Sprinkle with salt, pepper and feta cheese. Kirk Vantrease Cullman EC
Jackie Skelton-Vice Black Warrior EMC
Hobo Dinner 2 6 3 1
pounds ground beef baking potatoes Vidalia onions campfire
Make 6 patties from ground beef. Slice baking potatoes in half. Slice onion. In 6 separate foil sheets, place 1 patty, 1 slice of onion and 2 slices of potato and wrap. Place on grate on campfire or grill. Cook for 30-45 minutes. Remove carefully and enjoy! Gail Cole, Baldwin EMC
Alabama Living
OCTOBER 2016 49