Sounds delicious! Thanks Tony.
Here are two of our favorites, adapted from a 1950's book: "Wilderness cookery" by Bradford Angier. (So far, we've only made these in casserole dishs in the gas oven. We should've tried them in the dutch when it was cool enough to have a fire in our wood stove, but we haven't yet.)
Irish Scallop--Arctic Circle Version (Angier's name for it)Can of corned beef in the bottom, pour canned peas and carrots over it, retaining only some of the juice. Sliced boiled potatoes over them, salt and pepper, can of condensed tomato soup poured over it all.
One Dish MealFry cubes of Spam and diced onions in bacon grease (don't tell your cardiologist*). Mix these with two kinds of canned beans, such as pinto, great northern, kidney, black, or garbanzo (we usually mix colors and hard vs mushy) and a small can of Hatch's (or equivalent) tomatoes with green chili. Cover with smashed Ritz cracker crumbs.
We also have recipes for coffee cake and tomato soup cake (tastes like spice cake) that we like in the casserole and want to try in the dutch ovens. Tastes were a little different in the 1950's, and we double Angier's suggested sugar for the coffee cake. We also haven't had the nerve to try instant coffee powder for a topping, as he suggests.
Bon appetit! (We're also planning to learn some converational French for when we take
Cabin Fever to Quebec some day.)
Tom
* If you don't have a cardiologist, you may not have enough Spam or bacon grease in your diet!