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Dutch Oven Recipe

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This recipe for Dutch Oven is from Recipes from the Hearts and Homes of the Jacobson Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
Dutch Oven cooking in our family started when Coleman was a very young father and tried to cook over an open flame outdoors. He soon learned that any type of food can be prepared in Dutch Ovens and had many types of cast iron ovens including volcano, aluminum and a miniature Dutch Oven as well as several sizes to stack.
Our friend and first primary president in Grand Junction, Claudia Aubert married a Basque sheep rancher and would dig a hole, burn down wood and put her Dutch Ovens on the coals, cover with soil and later feed her family freshly baked bread.

We cooked stews, biscuits, cobblers, pineapple upside down cakes, fried our bacon and eggs and even baked a turkey in our Dutch Ovens. Coleman's father in-law, Lloyd Fish was extremely proficient as a scoutmaster using the ovens and put on numerous demonstrations for many interested groups.
Dutch Ovens are a must for preparedness. Use a chimney to heat just the charcoal briquettes needed for a meal. They are easy to store and last many years if kept dry.
Directions:
Directions:
Check the chart to see how many coals should be placed on top and underneath for the desired temperature.

 

 

 

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