Dutch Oven Basics Part Four: Sides and Main Dishes
June 27, 2013
Cooking a hot, comforting meal in your Dutch oven will give you and your family a small sense of home during an emergency. You want to make sure that you have the essential ingredients to make foods that your family is familiar with. A meal of Beef Stroganoff with fluffy Dutch oven rolls can go a long way toward keeping your family calm and relaxed during an emergency.
Check out these recipes for sides and main dishes you can make in your Dutch oven using your food storage.
Dutch oven Dinner Rolls
10” or larger Dutch oven; 4 round or square cake pans; 24 briquettes: 8 bottom, 16 top (more if using a larger oven), Makes 32 rolls.
1 tablespoon SAF Instant Premium yeast
¼ C warm water
¾ C warm milk (reconstituted Provident Pantry Dry milk)
1 teaspoon Provident Pantry Iodized salt
¼ C oil
1 egg (2 tbsp Provident Pantry whole egg powder+ 2 tbsp water) (optional)
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg (if using it), oil or shortening and 2 cups of the flour. Beat until smooth, mix in remaining flour. Turn dough onto lightly floured surface; knead until smooth and elastic, 5-10 minutes. Grease medium size bowl, place dough in bowl then turn dough over so greased side is up. Cover with towel and let rise in warm (not hot) place until double in size, 1 ½-2 hours. Dough is ready if finger impression remains. Punch down dough and form into your favorite type of rolls. For our example you will make pan rolls.
Grease pans that will fit into your Dutch oven. If baking directly in your Dutch oven use foil to line it, then grease foil. The only downfall to this method is you can’t pre-heat the oven. I use 9 inch round cake pans or 8 inch square pans. This recipe will make 4 pans of rolls, 8-9 rolls in each pan. Divide dough into 4 equal parts. For round pans, form 8 balls of dough out of each divided part of dough. If using square pans, form 9 balls of dough for each pan. Place balls of dough equal distance apart in greased pans. Cover and rise 20-30 minutes. To pre-heat ovens, place coals on Dutch ovens 10 minutes before baking rolls. Place one pan in each oven, being sure to use foil rings underneath pans. You may have to cook several batches of rolls, or you can stack ovens to conserve charcoal. Bake 15 minutes, then lift lid to check rolls. They should be golden brown when done Bake longer if necessary. If you were cooking in a kitchen oven you would be baking at 400 degrees.
Add 1 reconstituted powdered egg
Replace oil with butter or butter flavored shortening. Replace whole wheat flour with white flour.
1/8 tsp Provident Pantry Black pepper
2 Tbsp Provident Pantry white flour
Reconstitute potato slices according to directions on can; Drain excess water. Measure milk into 2-quart saucepan. Add potatoes, salt, pepper, chopped onions, and butter. Bring to boil. Reduce heat; simmer until almost tender, about 6 minutes. Remove from heat, add cheese, and stir carefully until just melted. Sprinkle flour over surface. Stir gently then pour into greased Dutch oven. Use 19 coals on top and 10 coals on bottom if you are using a 12 inch baking pan (having this many coals on top and bottom will raise the temperature of your oven to 400 degrees). Bake at 400°F for 20 minutes until browned.
1 1/2 cups Provident Pantry freeze-dried white chicken, broken into small pieces
5 cups water
3 chicken bouillon cubes, or 3 teaspoons bouillon powder.
1-2 Tbsp. Provident Pantry freeze dried celery, or 1 teaspoon celery powder
2 Tbsp. dried parsley
Bring the 5 cups of water to boil in Dutch oven, using 20-25 briquettes, all on the bottom. Add all other ingredients. When soup boils again, remove half of the coals and continue to simmer for 12 to 15 minutes until noodles are tender. Makes about 6 servings.
Note: For a creamy, thicker broth, remove ½ cup hot broth and whisk in 2 tablespoons flour and 1 tablespoon powdered milk. Return mixture to soup, stir well and allow to simmer until slightly thickened.
½ tsp MyChoice™garlic powder
2 beef bouillon cubes (or 2 tsps beef bouillon powder)
2 Tbsp Provident Pantry White flour
¼ cup water
Reconstitute 1 cup powdered milk with 4 cups of water (or a combination of half evaporated milk and half water). Place in Dutch oven with dried onion, dried mushrooms, garlic powder, salt, and beef bouillon cubes or powder. Mix well and bring to a boil over hot coals. Add 2 cups egg noodles and 1 ½ cups freeze-dried roast beef broken into bite-sized pieces. When noodles are nearly done, whisk in 2 tablespoons* flour mixed with ¼ cup water. When they are done, stir in sour cream powder. (If you happen to have it, add 1 tablespoon Worcestershire sauce.) Cook for 3 hours (or until noodles and beef are done). Use 4 briquettes on bottom and 12 on top if using a 12 inch oven (replenish briquettes every half hour).
Now that these recipes have made you good and hungry for dinner, we’ve saved some room in our Dutch oven series for dessert! Check out our final installment of our Dutch oven series, “Dutch oven Recipes—Desserts ”
Want to read the rest of our Dutch oven series? Click the links below!