Dutch Oven Recipe
Dan’s Quick Pie
1 package Pie Crust (2 crust in a box)
1 can Pie Filling (Apple, Cherry or Peach)
6 pats Butter
6 tbsp Brown Sugar
4 tsp White Sugar
Water
Lay out pie crust in metal pan. Spread half of pie filling on crust staying about 2 inches from edge. Sprinkler the brown sugar over pie filling and 3 pats of butter. Fold edges up stopping short of the center by about 1 inch or so. Brush the pie crust with small amount of water, just enough to get the white sugar to stick, do not drench, sprinkler pie crust with white sugar to lightly coat. Place pie pan on a bakers rack inside a 12” Dutch oven and bake for 45 minutes or golden brown.
This recipe make two small pies, each pie serves four, unless kids are around. This is one of my Favorite’s.
Camp Master
Italian Sausage Sandwiches
1 pack Italian Sausages (5), Hot or Mild
1 pack of Hoagie Buns
1 large Bell Pepper
1 large Onion
1 15 oz can of Diced Tomatoes
1 8 oz can of Tomato Sauce
2 cloves Garlic
1/2 tsp Basil
1/2 tsp Oregano
Salt & Pepper to taste
Vegetable Oil
Olive Oil
Heat a 10” Dutch oven until hot. Wipe oven with a small amount of vegetable oil and cook sausages till brown on all sides. While sausages are browning, mince garlic, slice bell pepper and cut onion into rings about 1/8” wide. Remove sausages and drain on paper towel, set a side. Wipe out remaining fat. Add olive oil to coat bottom of oven and sauté bell peppers, garlic and onions till wilted. Add diced tomatoes, tomato sauce, basil, oregano, salt & pepper, simmer for about 15 minutes for flavors to meld. Add sausages back to mixture and warm through.
The hoagie buns could be brushed will a little butter and toasted on grill or oven lid.