- 1 lb. ground meat (beef or turkey)
- 1 small diced onion
- 1 16 oz. can stewed tomatoes
- 1 16 oz. can whole corn
- 1 small can tomato sauce
- 1 12 oz. bag egg noodles
- Shredded cheddar cheese (optional)
- 1 tube Pillsbury buttermilk biscuits (optional)
- 2 cups water
- Garlic, salt, pepper, Italian seasoning, etc.
Brown ground meat with onion and seasonings. Drain grease if you're using ground beef, not necessary if you're using ground turkey. Layer noodles, ground meat mixture, tomatoes, corn, and tomato sauce in a 12" or larger Dutch oven. Pour 2 cups water over everything. Bake with 12 briquettes on top and 6 below. Turn the lid and the pot every 10 minutes or so to help it cook evenly. After 20 minutes, lay the buttermilk biscuits in a single layer on top and continue cooking until the biscuits are golden brown. Serve with the shredded cheese.
Many thanks to Bryan Eget of the Balboa Oaks District for this recipe.
Pineapple Upside Down Cake
- 1 16 oz. can pineapple chunks
- 1/4 cup brown sugar
- 1 box white cake mix
- Eggs, vegetable oil (depending on the cake mix)
- 1/4 cup grated coconut (optional)
Prepare the cake mix according to the instructions on the package. Add and stir in the grated coconut. When camping, I mix everything in a large Zip-Loc bag to avoid having to wash a mixing bowl. Pour the pineapple chunks and brown sugar into the bottom of a lightly greased 9" Dutch oven and stir until well mixed. Pour the cake/coconut mixture over the top of the pineapple and spread evenly. Bake with 6 briquettes on top and 4 underneath until the cake looks like it's done. Let cool for a few minutes. To remove the cake from the pan, place a metal pie plate upside-down over the top of the Dutch oven, then carefully turn the whole assembly over while holding it all together. The cake should fall neatly onto the pie plate.