More than s’mores

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More than s’mores

Dutch ovens take campsite cooking to new level
Deb Uroda drops dumplings into the pork tenderloin gravy to cook.
Onions covered in flour are browned before the tenderloin is added.
Pork tenderloin is served with carrots, dumplings and gravy.
Kathy Uroda and Mark O’Quinn are the first in line to fill their plates while Deb Uroda puts on the final touches.
Deb Uroda checks on her roast before pulling it off the coals.
Peg Ochsenreiter scoops in her cake batter for her peach cake.
Peg Ochsenreiter’s Happy Camper Shepherd’s Pie

Serves 8-10 happy campers.
For mashed potatoes topping:
Make mashed potatoes first and set aside.
7 medium potatoes, peeled and cut in chunks
1 cup milk
6 tablespoons butter
2 teaspoons garlic salt
1 teaspoon pepper
Boil potatoes until tender. Drain. Heat milk and butter. Add to potatoes and mash with potato masher. Add garlic salt and pepper and mash some more. Add more milk and butter, if needed to achieve desired consistency.
For beef and veggie filling:
2 pounds ground beef (I use local longhorn beef from Santa Rita Ranch.)
1 tablespoon beef boullion granules
¼ cup water
¼ cup red wine
½ onion chopped
2 cloves garlic chopped fine
1 cup sliced mushrooms
1 12-ounce package frozen peas
1 12-ounce package frozen sliced carrots
Brown ground beef and drain off fat. Saute mushrooms, onion and garlic. Add to beef along with beef bullion, water and wine. Cook peas and carrots according to package directions. Fold into beef mixture.
Start about 35 or 40 Kingsford charcoal briquettes (NOT the match-light kind). When coals are ready, preheat a 12-inch Dutch oven to 350 F by placing 8 or 9 briquettes underneath and 16 briquettes on lid for about 10 minutes.
Lift lid with a claw hammer carefully so as not to get coal ashes inside oven. Pour in beef and veggie mixture and spread evenly.
Spread mashed potatoes on top of beef and veggies. Place lid on oven and bake for about 30 minutes. Rotate oven on coals counterclockwise ¼ turn and turn lid only clockwise ¼ turn every 10 minutes or so for even heating. After about 30 minutes, remove oven from bottom coals but leave lid on and add about 6 or 8 more coals on top to brown potatoes another 10 minutes or so.
Add ½ cup shredded cheddar cheese on top for the last 5 minutes of baking, if desired. Prep work can be done at home in advance, for those who have more fun things to do than slave over a hot stove while on vacation.

More than s’mores

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Deb Uroda drops dumplings into the pork tenderloin gravy to cook.
purchase
Onions covered in flour are browned before the tenderloin is added.
Pork tenderloin is served with carrots, dumplings and gravy.
purchase
Kathy Uroda and Mark O’Quinn are the first in line to fill their plates while Deb Uroda puts on the final touches.
purchase
Deb Uroda checks on her roast before pulling it off the coals.
purchase
Peg Ochsenreiter scoops in her cake batter for her peach cake.
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