To go along with your tent camping, why not try some Dutch oven recipes for your campfire? More than 100 years old, Dutch oven cooking is a great way to increase your campfire menus. Dutch Oven Diva, Lesley Tennessen, offers a few favorites.
Baked Chicken and Rice
1 cup rice
3 pounds chicken breasts or boneless thighs, cut up
1 package Lipton onion soup mix
1 can chicken broth
1 can cream of mushroom soup
In 1 10-inch Dutch oven, add uncooked rice. Place cut up chicken parts on top of rice and sprinkle onion soup mix on top of the chicken. Dilute chicken broth and cream of mushroom soup with one can of water. Pour mixture over the chicken and rice. Bake with coals on top and bottom for at least one hour until rice is tender and chicken is cooked.
Apple Rollups (Beginner)
1 granny smith apple
1 or 2 tube of crescent rolls
Peel and core the apple. Slice it into 8 pieces if you have 1 roll of crescents, 16 pieces if 2 tubes. Roll each apple slice in the cinnamon sugar. Then roll up from the wide end of the crescent. Roll that in cinnamon sugar. Place into the bottom of the oven. Put the lid on and put on 1 ½ rings to make a 350-375 degree oven. Cook for about 15 minutes until the apple is soft and the crescent is browned. These will be very hot, so let them cool slightly before eating.
Optionally, you could put in banana, or mini hot dogs. Let your imagination guide you!