Buckaroo Beans: a great beginner Dutch oven recipe

Anyone with storage supplies of dried beans needs innovative ways to cook them. Here is a favorite starter recipe from the Central Oregon Dutch Oven Society.
by Leon Pantenburg
People getting started in Dutch oven cooking are often somewhat intimidated when it comes to participating in a Dutch Oven Gathering or cookoff. One of the fool-proof recipes that is usually recommended to these folks is Buckaroo Beans. This recipe, from Amber Franks, and published in the Central Oregon Dutch Oven Cookbook, Volume One, makes use of several kinds of beans.
Dried or storage foods can easily be substituted for the fresh equivalents. Another nice aspect of this dish is that the beans can be cooked and simmered over a campfire in a Dutch oven.
Check out the recipe - you'll find yourself making it even when you don't need to prepare a meal under
survival circumstances!
Buckaroo Beans
1 lb ground beef
1 large onion, chopped
1/2 tsp garlic powder
1 tsp dry mustard
1/2 c ketchup

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2 tsp vinegar
1 tsp Worcestershire sauce
1 tsp each of oregano, basil and dill
2 (14 oz) cans of kidney beans
1 (6 oz) can baby lima beans
1 (24 oz) can Boston style baked beans
In a 12-inch Dutch oven, brown hamburger with the chopped onion. Add seasonings and beans (undrained except for the lima beans). Mix together and add ketchup, vinegar and Worcestershire sauce. Cook at about 325 degrees for about one hour.

A common question among new off grid and/or cast iron cooks is "How do I season cast iron?" Here is the barbecue grill method I use, and it works really well!
by Leon Pantenburg

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Cast iron cookware will last forever if you take care of it. But what happens if an implement is neglected and develops some rust? Or what about that crusty, dirty relic of an unsuccessful camping trip you find at a garage sale? At what point does it become unsalvageable?

These skillets can be restored to usefulness.

Here is a quick way to re-season any piece of cast iron. Essentially, all you're doing is removing all the rust and residue, wiping down all the surfaces with a cast iron conditioner, and baking the oven outside in a hooded barbecue grill.
I've been using this method for years to periodically re-season and touch up the cast iron that belongs to a local Boy Scout troop. All these camp ovens have been used for several years, sometimes under duress and severe conditions, and they still work to help provide a mouth-watering meal!
Obviously, the more abused and rusty the implement is, the more work will be involved to bring it back into service. In some instances, I've had to take a particularly cruddy piece to an auto body shop and have it sandblasted.
But all this effort is worth it when you end up with a good piece of cast iron that will last indefinitely.
For a more comprehensive look at seasoning cast iron, click on Restoring a Cast Iron Treasure.
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Asparagus Bacon Chowder

Part of having a survival mindset is figuring out how to use what you have on-hand at right that moment.
Here in Iowa we've been experiencing some weird weather.  Hot when it's supposed to be cold, cold when it's supposed to be hot.  This past week we had a cold snap of 40ºF during the day...brrrrrr  I was in the mood for some nice warm soup and I didn't want to make a trip into the grocery store.  After scrounging through my pantry, this is the result.

Asparagus Bacon Chowder

1# Fresh Asparagus (out of our garden that day)
6-8 cups Water (enough to cover asparagus & rehydrated potatoes)
1 TBSP. Chicken base paste
6 green onions (again, out of the garden) could use dehydrated
1 cup Potato dices-dehydrated
1 tsp. Mrs. Dash-regular

1 can PET evaporated Milk
1 heaping TBSP. Bacon TVP bits-dehydrated

1 cup shredded white cheese. 
Pepper to taste
Salt to taste.  (sample before adding, there is salt in the Chicken base)

In a large sauce pan add the water, chicken base & dehydrated Potato.   Let sit for 10-15 minutes to reconstitute the potatoes.  Meanwhile, cut the asparagus into 2 inch pieces.  Dice up the onions. Add veggies to the saucepan,(may add more water to cover) then bring to a boil. Lower to a simmer and cook until the potatoes are done.  Add the spices, bacon, cheese and can of milk.  Gently heat through until the cheese melts.. Do NOT let the soup come back to a boil.  

Serve with a slice of homemade Sourdough bread.....

Survive the Flu Chicken Noodle Soup

uggghhh It's that time of year again..Flu Season. Yes, it got me! Yesterday I felt like death warmed over or, something a truck decided to squish. No way was I going to do any major cooking.. Luckily, I have a very well stocked pantry, so Pantry Chicken Noodle Soup came to the rescue. Yes, I know this isn't as good as the boil a chicken, make the broth & noodles type. But, in a pinch, it turned out down right tasty.

In a large 4 qt saucepan bring about 2 qts water to a boil.
To that add:
2 cubed potatoes
2 med carrots (peeled & diced)
1 stalk celery~diced (I used dried)
1 TBSP. Dried Onion
1/4 tsp. Dried Garlic
1 TBSP Dried Chives
Pepper to taste
(If you have dried veggies, this is a great way to use them)
Boil for about 5 minutes.
Then Add:
1/2 package of Kluski noodles or whatever type floats your boat!
1 (12.5 oz) pkg. Canned Chicken (Add broth and all)
1 (32 oz.) pkg Chicken broth (or broth base equivalent)
Simmer for another 5 minutes or so until the noodles are done.

You can just boil the veggies and noodles in the broth. But, I'm trying to cut down on salt and wanted more liquid in the soup. Therefore the added water in the beginning.