If you have a recipe that you would be willing to share with our guests, please send us an email to chuckwagonsupply(at)yahoo.com. Please be sure to give credit to the author of the recipe including yourself if it is your creation. 

HOT SPINACH DIP

In a small mixing bowl, beat 6 ounces cream cheese, ⅓ cup  mayonnaise and ¼ cup Parmesan cheese until blended. Stir in ¾ (10 ounce) package frozen spinach, thawed, chopped, and moisture drained  and ¾ cup (3 ounces) mozzarella cheese.  Spoon into 5 inch Dutch oven.  Heat in 350° oven for approximately 20 minutes.  If you are camping and don't have use of a regular oven, place the 5" Dutch oven inside a 12" Deep Dutch oven and place 10 charcoal briquettes on the bottom of the oven and 16 charcoal briquettes on the top of the oven.  Bake for approximately 20 minutes.  Serve with crackers, toasted variety breads, or baguettes.

Poppy Seed Salad recipe not shown.

ASPARAGUS AND HAM CASSEROLE

In a greased 10 inch Dutch oven, mix 1 pound fresh asparagus, cut into 1-inch pieces, 2 cups cubed fully cooked ham, 1 cup uncooked long grain rice, 1 cup diced celery, 1½ teaspoons lemon pepper, 1 can (10¾ ounces) condensed cream of chicken soup, undiluted; 1¼ cup chicken broth, and 1 cup (4 ounces) shredded cheddar cheese.  Bake for 45-60 minutes with 8 charcoal briquettes on the bottom of the oven and 14 charcoal briquettes on the top of the oven. Yield: 6-8 servings.

BASIL CARROTS

Use 1-2 large carrots per person being served.  Peel carrots.  Slice carrots approximately ¼ inch thick.  Rinse carrots and place in Dutch oven.  Sprinkle to taste with dried basil and salt.  Add approximately 1 teaspoon butter per carrot.  Bake for 45-60 minutes with enough charcoal briquettes to achieve 350° for the size of oven you have.  Click here to see a guide for achieving the correct heat for your Dutch oven.