Mexican Twist

     Mr. Food brings us this easy, kid approved, one-pot meal that is ideal for camping and surprisingly good.  If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix.  I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals.  After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed. 

Mexican Twist
1 pound lean ground beef
1 large onion, chopped
4 cups water
1 15 ounce can whole kernel corn, drained
1 14 ounce can diced tomatoes, undrained
2 (1 ounce each) envelopes dry taco seasoning mix
10 ounces (little more than half a box) rotini pasta, uncooked

     Lightly oil or spray dutch oven.
     Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.
     Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.
     Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.
     Makes 4 servings.

Saute beef and onion over a full compliment of coals

Add remaining ingredients and mix until well combined

Simmer for 25 minutes or until pasta is tender and
most of liquid has been absorbed

A yummy campfire supper

Polka Dot Pasta 'Pizza'

 

     For a fun and tasty change, this Polka Dot Pasta 'Pizza' from Hunt's uses small shell pasta as it's crust in place of dough. Quick and convenient, if you prepare the pasta beforehand, it can be assembled in a matter of minutes.  If you decide to prepare the pasta ahead of time, add a few dashes of olive oil to it after cooking to prevent it from sticking.  In my 12 inch dutch oven the 'pizza' baked for a total of 30 minutes with 12 briquettes around the base of the oven and 26 spaced evenly on the lid.  Be sure to oil your dutch oven well and allow the 'pizza' to rest for about 15 minutes before serving. 

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Polka Dot Pasta 'Pizza'
10 oz dry small shell macaroni, uncooked (about 2/3 box)
4 eggs
1 cup grated Parmesan cheese
1/4 tsp ground black pepper
1 24 oz can or jar pasta sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices pepperoni

     Lightly oil or spray 12 inch dutch oven.
     Cook macaroni according to package directions; drain and set aside.
     Beat eggs lightly in large bowl with wire whisk.
     Add Parmesan cheese and pepper; mix well.
     Stir in macaroni.
     Spoon into prepared dutch oven.
     Cover with pasta sauce.
     Sprinkle with mozzarella cheese.
     Top with pepperoni.
     Bake at 375 degrees for 25-30 minutes or until mozzarella cheese is melted and golden brown.
     Let stand 15 minutes before cutting into pieces and serving.
     Makes 6 servings.

Spread pasta mixture in well-oiled 12 inch dutch oven

Cover pasta with sauce, cheese and pepperoni

Bake at 375 degrees for 25-30 minutes

Let rest for 15 minutes before cutting this kid friendly
'pizza' into squares

Jettie Mae's Panhandler Spaghetti

      I have always wanted to make this Panhandler Spaghetti brought to us from one of my favorite outdoor cooks, Phyllis Speer.  If you have a few minutes check out the 'Cooking on the Wild Side' videos from the PBS affiliate AETN.  Leave it to the state of Arkansas to not only make the dutch oven the official state cooking vessel but to also have an outdoor cooking show on public television. 
     This is a very good camping, all in one pot, meaty pasta casserole that kids will love.  The original recipe calls for 4 bouillon cubes, I only added 2 because I was watching the amount of salt.  In my 10 inch deep oven, the spaghetti cooked for a total of 45 minutes with 10 coals around the base of the oven and 22 on the lid.  After 20 minutes, give it a stir, the spaghetti needs to be totally submerged in the sauce to cook properly.  Also, after you sauté the beef and vegetables over a full compliment of coals, remove the center briquettes from the base of the oven to prevent your sauce from burning.

Jettie Mae's Panhandler Spaghetti
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1 15.25 oz can whole kernel corn, undrained
1 28 oz can diced tomatoes, undrained
1 4 oz can mushrooms, undrained
2 beef bouillon cubes
10 oz uncooked spaghetti (about 2/3 of a 1 lb package)
1 tsp Italian seasoning
1 8 oz package grated Cheddar cheese, divided
2 Tblsp cooking oil
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Over a full compliment of coals, brown beef in cooking oil.
     Add onions and peppers and cook until softened.
     Move bottom coals to a ring around base of the oven.
     Add corn, tomatoes, mushrooms, bouillon cubes, Italian seasoning, one cup of cheese and salt and pepper.
     Stir until well combined.
     Break spaghetti into fourths and add to tomato mixture.
     Mix well until most of the spaghetti is submerged in the liquid.
     Bake at 350 degrees, stirring halfway, for 35-40 minutes or until pasta is tender.
     Sprinkle with remaining cup of cheese.
     Bake for 5-10 more minutes or until cheese has melted.
     Makes 6-8 servings.

Brown beef with onion and green pepper

Add remaining ingredients and mix well

Bake at 350 degrees for 40 minutes, stirring halfway, or
until pasta is tender

Sprinkle with remaining cup of cheese and continue
cooking until cheese has melted

Kids will wolf this down

Reuben Casserole

     Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper.  This casserole from Hillshire Farm is not only easy to assemble, it will warm the cockles of your tummy.  In my 12 inch dutch oven, it cooked for a total of 55 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid, with 8 briquettes spaced evenly in the center.  It was a very cold and windy day so I rotated the lid halfway through cooking time.  Be sure to check your noodles to make sure they are tender before adding the final topping of cheese.  Allow it to rest for 15 minutes before serving so the noodles can absorb some of the creamy liquid.  

Reuben Casserole
1 pkg. Polska Kielbasa
1 10 3/4 oz can condensed cream of mushroom soup
1 1/4 cup milk
1/4 cup chopped onion
1 1/2 tsp prepared yellow mustard
1 14 oz can sauerkraut, rinsed and drained
8 oz. (about 4 cups) uncooked egg noodles
8 oz shredded Swiss cheese (2 cups), divided
1/2 cup bread crumbs
2 Tblsp butter, melted

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage in 1/4 inch slices.
     In large bowl, mix soup, milk, onion and mustard until well combined.
     Spread sauerkraut on bottom of prepared dutch oven.
     Place noodles on top of sauerkraut, pressing down lightly.
     Pour soup mixture evenly over top of noodles.
     Lay sliced sausage on top of soup.
     Sprinkle with 1 cup cheese.
     Combine bread crumbs and butter in small bowl; sprinkle over cheese.
     Bake 50-55 minutes or until noodles are tender.
     Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted.
     Allow to rest for 10-15 minutes before serving.
     Makes 4-6 servings.

Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs
in prepared 12 inch dutch oven

Bake at 350 degrees for 50-55 minutes or until
noodles are tender before adding final layer of cheese

Bake for 5 minutes longer or until cheese has melted

Tangy, creamy, easy to make and especially filling,
try it you'll like it

Baked Eyeballs Casserole

     If you're looking for a fun casserole to make for your Halloween party or dutch oven gathering, this recipe from Campbell's is surprisingly easy, somewhat creepy, very filling and good.  You do need to cook the pasta ahead of time but if you're assembling it away from home, all you have to do is drain it, toss it with a little olive oil and transport it in a zip lock bag or plastic container.  In my 12 inch dutch oven, the casserole baked with 12 coals in a ring around the base of the oven and 28 briquettes on the lid.  In 20 minutes it was bubbling, steaming and ready for it's 'eyeball' topping.  Add cooked Italian sausage or sauteed mushrooms to the pasta for an even heartier meal.  Kids of all ages will love this kooky dish and it's a tasty way to warm your belly before heading out to trick or treat with your hobgoblins.  Have a spooky and safe Halloween!

Baked Eyeballs Casserole
1 24 oz jar spaghetti sauce, divided
1 15 oz container part skim ricotta cheese
3/4 cup Parmesan cheese, divided
1 16 oz box of your favorite dried short-shaped pasta, i.e. rigatoni, farfalle, penne or fusilli, cooked and drained
1 8 oz container small fresh mozzarella cheese balls (about 1 inch)
1 2 oz can OR 2 Tblsp sliced black olives

     Lightly oil or spray 12 inch dutch oven.
     Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in prepared dutch oven.
     Spread the remaining sauce over the pasta mixture.
     Sprinkle with the remaining Parmesan cheese.
     Bake at 400 degrees for 20-25 minutes or until hot and bubbling.
     Arrange the cheese balls randomly over the pasta mixture.
     Place a sliced olive on each cheese ball.
     Cover and let cook for 3-5 minutes or until 'eyeballs' have melted slightly.
     Makes 8 servings.


Top pasta mixture with remaining sauce and Parmesan cheese

Bake at 400 degrees for 20-25 minutes before topping
with Mozzarella balls and sliced olives

Replace lid and continue baking for 3-5 minutes or until
'eyeballs' have started to melt

Tender pasta topped with gooey eyeballs, perfect for All Hallows' Eve

No Boil Baked Ziti with Sausage and Basil

     I'm always on the hunt for no boil baked pasta recipes, when you're camping or cooking outdoors it's so much easier to toss everything in your dutch oven and let it bake.  I added Italian sausage and fresh basil to this recipe from Ragu but you can easily omit them and still have a tasty dinner.  If you don't feel like browning the sausage, slice up some pre-cooked sun-dried tomato chicken sausage and toss that in instead.  In my 12 inch dutch oven, the pasta baked for a total of 55 minutes with 12 coals in a ring around the base of the oven and 28-30 spaced evenly on the lid.  This is a dish that needs no tending, however, before you add the final topping of mozzarella, give the pasta a good stir to help the cheese distribute evenly.  This is pretty darned good for such a simple meal, the ziti was tender, not overly dry and the sausage gave it some heft, a definite campfire keeper.

No Boil Baked Ziti with Sausage and Basil
1 jar (1 lb 8 oz) pasta sauce
2 cups water
1 cup part-skim ricotta cheese (about 8 oz)
2 Tblsp grated Parmesan cheese
12 oz uncooked ziti pasta
1 lb. Italian sausage
1/4 cup fresh basil, torn into pieces
1 cup mozzarella cheese, shredded

     Lightly oil or spray 12 inch dutch oven.
     Remove Italian sausage from casings, crumble and cook over medium heat until browned and cooked through; drain on paper towels.
     Combine pasta sauce and water in large bowl.
     Stir in ricotta and Parmesan cheeses, then uncooked ziti.
     Add sausage and fresh basil, stir until well combined.
     Evenly pour ziti mixture into prepared oven, making sure all of the pasta is completely submerged.
     Bake for 50 minutes at 400 degrees.
     Stir pasta and sprinkle with mozzarella cheese.
     Continue cooking for 5 minutes or until cheese has melted.
     Let stand for 10 minutes before serving.
     Makes 6 servings.

Pour ziti mixture into prepared dutch oven making
sure pasta is completely submerged in sauce

Bake at 400 degrees for 50 minutes

Give pasta a stir before adding final topping of cheese

A simple and hearty one pot rustic dinner 

Tortellini Stew

      Adapted from a slow cooker recipe from Betty Crocker, what I liked about this Tortellini Stew is that you don't need to saute anything beforehand and none of the ingredients require refrigeration.  I would suggest lighting plenty of coals as you need to bring the liquid to a boil quickly before adding the tortellini.  In my 10 inch dutch oven I placed 12 coals in a ring around the bottom and covered the lid with 26-28 briquettes.  I prefer this more on the thick and filling side but if you like it more along the lines of a soup, add a little less pasta.  Make it even easier by chopping your vegetables before you leave home.  For a heartier dinner, toss in some sliced, pre-cooked Italian or chicken sausage with the tortellini.  An easy camping and pot luck recipe, be sure to bring the Parmesan cheese and a good crusty bread for mopping up the sauce. 

Tortellini Stew
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 14 1/2 oz cans vegetable or chicken broth
1 28 oz can crushed or diced tomatoes, undrained
1 15.5 oz can great northern beans, rinsed and drained
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 Tblsp dried basil
8 to 12 oz (depending on how soupy you like it) uncooked, dry, cheese-filled tortellini (the kind that comes in a box on a shelf in your grocery store)

     Lightly oil or spray dutch oven.
     Combine onion, red pepper, zucchini, chicken broth, tomatoes, beans and spices in prepared dutch oven.
     Cover and cook with as many coals as needed to bring liquid to a strong simmer, about 15 minutes.
     Stir in dried tortellini, stir well.
     Simmer for 20-25 minutes until stew is bubbling and tortellini are tender.
     Makes 6-8 servings.

Stir all ingredients except tortellini in prepared dutch oven

Bring to a strong bubble then add dried tortellini

Simmer for 20-25 minutes or until pasta is tender

Like magic, a bowl of cheesy tortellini in under 45 minutes