KAMPFIRE KOOKIN’

Doggoned Easy Peach Cobbler

1 large can (about 29oz) sliced peaches (drained)

5 or 6 slices of white bread (cut crusts off)

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1 1/2 cups sugar

1 egg (beaten)

2 tbs. flour

1 stick margarine (melted)

Place fruit in bottom of a preheated Dutch oven. Cut each slice of bread into five strips. Place strips over peaches. Mix sugar, egg, flour, and melted margarine together. Drizzle mixture over the bread strips. Cover and bake 35 to 45 minutes at 350 degrees (about 12 hot briquets on top of the Dutch oven and 4 or 5 hot briquets under the Dutch oven. Can be made in a baking dish in a conventional oven but don’t put a cover on the dish. Serve hot or cold with milk, whipped cream, Cool Whip, or ice cream.

DUTCH OVEN DOUBLE LAYER TACO PIZZA

1 pkg. (10) 8-inch flour tortillas

1 can Ro-Tel diced tomatoes with green chilies

1 (16oz.) can refried beans

2 1/2 cups shredded cheddar cheese

2 cups shredded lettuce

1/2 cup diced tomatoes

1/2 cup chopped green bell peppers

1/2 cup chopped onion

1 pound browned and drained hamburger

Pam spray

Taco sauce (Mild, Medium, or ‘HOT’ – your choice)

Combine refried beans with Ro-Tel tomatoes. Lightly spray a tortilla with Pam. Spread 1/4 cup bean/tomato mixture over tortilla and top with two tablespoons of cooked hamburger. Sprinkle on 1/4 cup shredded cheese. Place prepared tortilla in bottom of a preheated Dutch oven.

Cover another tortilla with bean/tomato spread, hamburger, and cheese. Place on top of first tortilla. Cover and bake for 20 minutes at 350 degrees or until heated through and cheese has melted. Put about 12 hot briquets on top of the Dutch oven only – none underneath. Take out hot double pizza and top with lettuce, chopped pepper, onion and tomato. Dash on some taco sauce and enjoy. While you’re enjoying the first pizza, make another.