Recipes please …….?

I'm going on what is called a "trip" this summer. A group of people and I will re-enact the truck travels SUD. We will be pulling handcarts for about 20 miles, and we have good, filling, yet simple recipes Dutch oven or any other recipes that would be good for this type of camping. The simpler the better, but anything will do. I really need the recipes are not just ideas, but both are apperciated. Ideas needed for breakfast, lunch, dinner and snacks. Thanks! Oh, also, solely for your consideration, we are REALLY on a tight budget. All we are doing only fundraiser to raise money for the food too. In addition, we will not have much in the way of keeping food cold, so more non-perishable items the better. We may have some things to keep food cold, but as I said not much. Oh yes .. caffinated ingrediants not …. LDS trip. Thanks anyway …. Sprite works in the cherry filling one?

Here are some of Dutch Oven recipes. All are very tasty and very easy cooking. Chili Pie Chili cornbread cornbread 1 pounds extra lean ground beef 1 cup flour 1 medium yellow onion, chopped 1 1 / 2 cup cornmeal 1 / 2 cup chopped red pepper 1 tsp. brown sugar 4 cloves garlic, minced 1 / 2 tsp. (salt 1) 15 oz. can black beans, drained and rinsed 3 / 4 tsp. baking soda (1) 15 oz. can tomato sauce 1 tbsp. baking powder (1) 28 oz. can cut tomatoes, drained 1 / 2 tsp. Mrs. Dash (1) 4 ounce can diced green chilies 1 cup creamed corn 2 tbsp. chili powder 1 cup butter 1 tsp. ground cumin 3 egg whites, beaten 1 tablespoon rigid. 1 tablespoon onion powder. butter, melted 1 / 2 tsp. garlic powder 1 / 2 tsp. Chile salt Preparation: Brown ground beef in a 12 "Dutch oven using 18-20 briquettes bottom heat. Add the onion and red pepper and cook until tender. Remove the liquid. Add remaining ingredients. Incorporating the contents of the Dutch oven to boil, simmer 30 minutes. Prepare corn bread: In a bowl combine all dry ingredients. In a separate bowl combine all wet ingredients. Mix the wet ingredients to dry until well blended. The corn bread mix Pour over top of chili. Cover and bake with 12 briquettes bottom and 16-18 briquettes top for 30 minutes or until cornbread is golden brown. NOTE: For even browning, make sure you turn on the oven and lid 1 / 4 turn in opposite directions every 10 minutes. Campfire Dutch Oven Pizza 1 1 / 2 lbs. lean ground beef 1 / 2 medium onion, chopped 2 tsp. 3 tablespoons Italian dressing. Greeen pepper, chopped 1 tsp. 3 tablespoons garlic powder. diced red pepper salt and black pepper to taste 1 (8 oz.) can mushroom stems and pieces, drained 2 tablespoons. olive oil 12 black olives, sliced 1 can of Crescent rolls 8 oz shredded Cheddar cheese 1 jar pizza sauce 8 oz grated Mozzarella cheese heat 12 "Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, Italian seasoning, garlic powder, salt and pepper, mix with hands. Ground Beef Drop by small pieces in the hot Dutch oven and fry until browned. Remove browned meat from Dutch oven and oven clean with a paper towel. Pour the olive oil in Dutch oven and spread evenly over the bottom of the oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of rolls planes. Spoon pizza sauce evenly over crescent rolls. Experienced Sprinkle evenly with minced meat, onions, peppers, mushrooms, olives, and cover with cheddar and mozzarella. Cover and bake using 8-10 briquettes and 16-18 briquettes bottom up for 20-30 minutes until crust is brown on the edges and the cheese bubbling. Mississippi Mud Cake 1 yellow cake mix, prepared as directed clay 1 / 2 cup cocoa powder Topping 2 cups brown sugar 10 oz bag semi-sweet chocolate chips 1 cup hot water 3 / 4 cup chopped walnuts 2 tsp. 1 teaspoon vanilla powdered sugar. Line cinnamon, bottom and sides of a 12 "Dutch oven with paper heavy aluminum. To the oven add prepared cake mix. Prepare the mud: In a separate bowl combine all "Mud" ingredients and stir until replacement of coal after 60 minutes if the cake is not done. Sprinkle chocolate chips and nuts over top of cake about 5 minutes before cake. Dust top of cake with powdered sugar just before service. Serve warm with whipped cream. Chicken Enchiladas 3 tablespoons sauce filling. olive oil cream 2 (10.5 oz.) cans condensed chicken soup 1 LG. yellow onion, quartered and thinly sliced 1 1 / 4 cup sour cream 4 cloves garlic, chopped 1 (4 oz.) can green chilies, diced 1 / 2 cup black olives 3 cloves garlic, minced 5 cups cooked chicken breast, grated 1 / 2 cup cooked bacon 1 tsp. chili powder 1 1 / 2 tsp. 1 teaspoon chili powder. teaspoon ground cumin 1 tsp. cumin salt and pepper to taste salt and pepper to taste 12 (10 ") flour tortillas Topping 3 cups cheddar cheese (Longhorn) cheese, grated 1 green onion, finely chopped In a medium bowl combine all sauce ingredients and stir to mix well. Heat a hot oven 12 "Dutch oven using 16-18 briquettes on the bottom until hot. To add the olive oil, onion, garlic and olives and cook until onions are soft. Remove onions in large bowl. For the onion, add chicken, chili powder, cumin, salt and pepper, and 3 / 4 cup prepared salsa. Stir to mix. Wipe the Dutch oven then re-clean the oil generously. Spoon 3 / 4 cup sauce in bottom of Dutch oven and spread evenly. Lay tortillas (still in the sealed bag) in the sun to heat gently until they become soft and flexible. Spoon 1 / 2 cup chicken filling in the center of each tortilla. Times at the ends and roll tortillas. Place seam side down in Dutch oven. Pour remaining sauce over the top and top with cheddar cheese and green onions. Cover and bake with 10 briquettes bottom and 16-18 briquettes top for 20 minutes. grilled chicken and rice 2 cups long grain rice 3 cloves garlic, minced 1 can cream of mushroom soup 1 tbsp. of Worcestershire sauce 1 can cream of chicken soup 2 cans water 1 cup sour cream 8-10 pieces chicken 1 small onion, minced 2 tsp. poultry seasoning 1 stalk celery, chopped salt and pepper to taste For a 12 "Dutch oven add the rice, soup, sour cream, onion, celery, garlic, Worcestershire, and water. Stir to mix. Season chicken with poultry seasoning, salt and pepper then place on top of rice mixture. covered Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes. Here is my favorite: Breakfast Mountain Man 1 lb.bacon 10.12 medium potatoes, sliced 2 medium yellow onions, diced 12 eggs, beaten 1 1 / 2 cups fresh mushrooms, sliced salt and pepper to taste 1 green pepper, chopped 3 cups shredded cheddar cheese 3 cloves garlic, chopped hot pepper sauce 12 "oven Dutch using 18-20 briquettes bottom until hot. Cut the bacon into slices 1 inch. Add to Dutch oven and fry until golden brown. Add onions, mushrooms, bell pepper and sauté until onion is translucent. Add the potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper and pour the eggs over the top of the potatoes. Cover and bake 20 minutes more. Stir gently every 5 minutes. When eggs are done, cover with cheese and replace cover. Let stand until cheese melts. Serve with sauce.

Camping Recipes — 2-Step Dinners