Sun Of A Gun Beef Stew     cooking oil as necessary 2 lb. London Broil Beef, chopped into small squares 6 potatos, peeled and chopped into small squares 1 can stewed tomatoes l lg. onion, chopped 1 clove garlic, minced or pressed Variety of fresh or frozen vegetables: 2 C peeled carrots, chopped l C celery, chopped 1 C whole kernel corn 1 C peas, fresh, frozen or canned 1/4 C broccoli, chopped (optional) 1/4 C turnip, chopped (optional) 1 1/2 lb. frozen chopped mixed vegetables 3 quarts water 1/2 cup pearl barley (found in the dried bean section of the grocery store) 3 tsp. salt 2 tsp. black pepper 3 whole bay leaves 4 tsp. parsley, chopped 1/4 tsp. oregano 1/4 tsp. basil corn starch Heat oil in Dutch oven or large skillet. Add garlic and chopped beef. Brown beef on all sides. Add onion, stewed tomatoes, and 3 quarts of water. Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry. Add vegetables and pearl barley and simmer covered for 1 hour. Add water as needed. Thicken stew with corn starch.	Mountain Man Breakfast 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 bell pepper; diced 3 cups grated Cheddar cheese 3 cloves garlic; minced   picante sauce Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add 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 then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted. Serve topped with picante sauce. Serves: 10-12
Dutch Oven Potatoes 1 lb. thick slice bacon (1) 10 ½ oz. can cheddar cheese soup 2 med. yellow onions; sliced 1 cup sour cream 5 cloves garlic; minced 2 Tbs. Worcestershire Sauce 1 1/2 cup fresh mushrooms; sliced 1 Tbs. Soy sauce 15 medium potatoes; peeled & sliced   salt and pepper to taste (1) 10 ½ oz. can cream of chicken soup     Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes. Serves: 12	Hungarian Goulash 2 Tbs. olive oil 2 cans tomato soup 1 lb. lean ground beef 2 1/2 soup cans water 1 large yellow onion; diced 2 1/2 tsp. paprika 1 large green bell pepper; diced 1/2 tsp. cayenne pepper 2 cloves garlic; minced 2 tsp. salt 1 1/2 cups frozen whole kernel corn 12 oz. bag pasta shells 1 cup fresh mushrooms; sliced 3 cups grated cheddar cheese 1/2 cup olives; sliced     Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom heat. When beef has been browned add onion, bell pepper, mushrooms, and garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika, cayenne pepper, and salt. Stir to mix well. Bring contents to a boil then stir in pasta shells. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top heat for 30-40 minutes. Sprinkle cheese over top and bake for an additional 10 minutes until cheese is melted. Serves: 6-8
Baked Chicken And Rice To a 12" Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture. Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes. Serves: 8-10     Easy Cheesy Meat And Potatoes   Dinner   Sauce 2 lbs. extra lean ground beef (2) 10 ½ oz. can cream of mushroom soup 1 large yellow onion; diced (1) 10 ½ oz. can cream of chicken soup 7 cloves garlic; minced 1 1/2 cup sour cream   salt and pepper to taste 2 Tbs. worcestershire sauce 2 bags frozen tater tots 1 Tbs. soy sauce 4 cups colby jack cheese; shredded 1 1/2 tsp. thyme     1 1/2 tsp. marjoram       salt and pepper to taste Heat a 14" Dutch oven using 22-24 briquettes bottom until oven is hot. Add ground beef, onions, and garlic to hot oven, season with salt and pepper, and fry until beef is brown and onions are translucent. Remove the ground beef and onion mixture from the oven and place in a large bowl. To the bowl add all the sauce ingredients and stir to mix. Layer 1 bag of tator tots in bottom of oven. Spoon one half of the ground beef sauce mixture over the the tater tots. Sprinkle one half of the cheese over the sauce. Layer again with the second bag of tater tots, the rest of the remaining sauce, and the remaining cheese. Cover and cook 90 minutes using 12-14 briquettes bottom and 14-16 briquettes top heat rotating oven and lid every 10-15 minutes. Serves: 15-20	Cowboy  Chili     4 lbs. diced beef   3 can's chili beans   3 can's diced tomato&chili's   2 packit's chili seasoning   2 bell peppers   1 med.yellow onion   1 tsp. salt   1 tsp. pepper   2 can's  diced tomato   4 tsp. oil         In a 12" dutch oven heat oil to sizzle ,brown beef. When beef is browned add beans, tomato's,tomato&chilli's,seasoning,salt,pepper. let simmer over camp fire . Dice onion and bell pepper. Add to chili let simmer for 1 hour stir to keep from sticking   serves:8-10 Easy Peach Dump Cobbler 2 (30 oz.) cans sliced peaches; drained 1 can Sprite or 7Up 1 yellow cake mix; dry   ice cream of your choice Into a 12" Dutch oven add peaches and spread out. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom. Rotate oven and lid every 15 minutes. Variation: Use the whole can of peaches, juice included, and stir in 1/3 cup of instant tapioca. As the cobbler cooks the tapioca will absorb the juices and make a nice bubbly cobbler. Serve warm with ice cream. Serves: 8-10
	Cherry Crisp Cobbler 2 (30 oz.) cans cherry pie filling 1/2 cup chopped pecans 2 cups sugar 1 cup butter 2 cups flour 1 tsp. vanilla 1 cup oatmeal     Line a 12" Dutch oven with heavy duty foil. Pour cherry pie filling into oven and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. Add vanilla. Cut butter into 1 Tbs. size pieces then using your fingers work butter into the crumb mixture until coarse pea sized crumbs form. Spread topping evenly over cherries. Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes until crisp is golden brown and fruit is bubbly. Serve topped with whipped cream. Variation: Stir in one 30 oz. can of drained sliced peaches or diced pears to the cherry pie filling. Serves: 12-14