Friday, June 13, 2008

Dutch Oven Potatoes and Bacon

Now that summer time is here, it is time for camping and outdoor cooking!! My family loves to cook in the dutch oven. This is one of my favorite recipes for the dutch oven.

This recipe is an "eye-ball recipe" meaning you just need to measure everything by looks. I don't have any measurements for the ingredients. You decide the proportions.

What you will need:

Onions (optional)
Cream of chicken soup
Salt and Pepper to taste
Cheddar cheese

What you do:

Brown bacon in the bottom of dutch oven. Or do it inside if you are short on time. Take bacon out and cook chicken till mostly done. Inside, cut up potatoes and carrots. Mix Cream of Chicken and Sprite to make it a gravy consistancy. You may want to season it with a little salt and pepper, just taste to find out. Pour gravy over potatoes and carrots till well coated. Add potato mixture to dutch oven with chicken. Cook until potatoes and carrots are tender. Add bacon at end of cooking time. Stir in grated cheddar cheese at the time you add bacon.

Potato Salad

I originally tasted this recipe when my friend Brooke made it for a dinner party we both attended. She said it was just a Betty Crocker recipe, and sure enough, I found it on her website. I make it slightly different than Brooke but not different enough to call it my own. Either way, this is my favorite potato salad recipe I have tried!

What you will need:

6 medium round red potatoes, cooked and cubed
1 1/2 cups mayo
1 tlbs. vinegar
1 tlbs. mustard
1 tsp. salt
1/4 tsp. pepper
4 hard boiled eggs, chopped
1/4 to 1/2 cup chopped dill pickles
1 med. onion (about 1/2 cup) chopped
1 cup chopped celery
papricka sprinkled on top

What you do:

Chop celery, onion and dill pickles while the potatoes and eggs cook. While potatoes and eggs cool, mix all other ingredients except papricka in a medium bowl. Stir in gently the potatoes and eggs. Sprinkle papricka on top.

This is especially good served while the potatoes are still slightly warm.