Coleman 9935-A50 Road Trip Heat ‘N Serve 6-Quart Propane Slow Cooker

3 comments on Coleman 9935-A50 Road Trip Heat ‘N Serve 6-Quart Propane Slow Cooker

1. Jessi says:

   December 15, 2010 at 2:48 pm

   I don’t have an actual recipe for this but I’ve done it.

   Starting from the bottom:
   Layer hamburger, onions, sliced potato, shredded cheese.
   Check every 15 minutes to see if hamburger is done.
2. bustyboots says:

   December 15, 2010 at 3:28 pm

   here is a bunch of receipies that my family uses all the time. Good Luck

   French Style Roast Beef
   3 lb Boneless chuck or rolled rump roast
   6 whole cloves
   1 bay leaf
   4 c water
   2 med. onions, quartered
   2 med. stalks celery, cut into 1″ pieces
   1 tsp salt
   5 peppercorns
   1 lg clove, garlic
   4 med. carrots cut into quarters
   2 med. turnips cut into quarters

   Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to boiling, reduce heat and simmer covered for 2-1/2 hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4″ slices. Strain broth and serve with beef and vegetables.

   Beef Pot Roast
   3-4 lb rump roast or pot roast
   3 med potatoes, pared and halved
   3 med carrots, cut into 2″ pieces
   2 med onions, halved
   1 tsp salt
   1/4 tsp pepper
   1/2 c water or beef broth

   Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat and vegetables carefully and place on serving platter.

   Ann’s Brisket
   3-4 lb beef brisket
   Seasoned tenderizer
   2-3 tbs flour
   Salt and pepper

   Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a thin gravy. Pour gravy over brisket before serving. By Ann Audleman, Ft Walton Beach, Fl

   Swiss Steak
   3 lb round steak
   3 stalks celery, peeled, chopped fine
   3 tbs butter
   1/2 c catsup
   1 tsp salt
   1 tbs chopped parsley
   1 lg onion, diced

   Brown steak in butter. Add celery, catsup, parsley, and onion. Cover and simmer 2 to 2-1/2 hours. 1/2 c water may be needed if mixture thickens too much.

   Onion Swiss Steak
   3 lb round steak, 3/4″ thick
   2 pkg onion soup mix
   1-1/2 tsp salt
   2 cans (10 oz) tomatoes
   1/4 tsp pepper

   Cut steak into serving pieces, season with salt and pepper and place into dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all. Cover and cook over slow fire for 2 to 3 hours or until meet is done and tender.

   Steak & Mushrooms
   1 lb mushrooms sliced
   1/2 tsp salt
   1 c onions, diced
   1/2 tsp pepper
   1/4 lb butter
   1 round steak
   8 oz can tomato sauce
   flour
   1 tbs Worcestershire sauce

   Cut meat into strips and coat with flour. Saute in melted butter for 5 min. Add onion and mushrooms, cook another 5 min or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1-1/2 hours. Serve over rice.

   Flank Steak Teriyaki
   4-6 flank steaks
   4-6 pineapple slices
   1 tbs salad oil
   1/2 c soy sauce
   1/4 c sugar
   2 tbs sherry (optional)
   1 tsp ginger
   1 clove garlic, crushed
   1/2 tsp MSG

   To form marinade, combine all except steaks and pineapple. Mix well and pour over steaks. Let marinate 1 to 1-1/2 hours. Fry steaks in very hot oven or skillet brushing once with marinade. Add pineapple during last few minutes, brush with marinade and cover. Cook 3-5 min. Serve over rice.

   Corned Beef with Dijon Glaze
   3 lb corned beef brisket
   4 c water
   1/4 c vinegar
   1/4 c Worcestershire Sauce
   2 bay leaves
   8 whole cloves
   3 cloves garlic, crushed
   1/2 c dijon mustard
   1/2 c orange marmalade
   2 tbs horseradish
   2 tbs Worcestershire Sauce

   Place brisket in dutch oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce heat and simmer 2-1/2 to 3 hours or until tender. In a small saucepan, combine dijon mustard, marmalade, horseradish, and Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Return to oven and spread with 1/2 c glaze. Bake at 350 for 20 min. Serve with remaining glaze.

   5.B. Beef Stew Dishes
   Beef Goulash
   3 lb beef, cubed
   1 tsp salt
   2 tbs Cooking oil
   1 can mushroom soup

   Brown the beef in cooking oil. Add salt and soup. Cover and simmer about 1 hour.

   Hungarian Goulash
   2 lb beef tips, 2″ cubes
   2 tsp paprika
   1 sm onion
   1-1/2 tsp salt
   3 tbs Wesson oil
   1/4 tsp pepper
   1 can whole tomatoes
   1 c sour cream
   4 oz whole mushrooms
   2 tbs flour

   Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.

   Beef Burgundy
   2 lb beef round roast
   2 cans beef gravy (or pkgs of instant)
   1 clove of Garlic
   1/4 tsp oregano
   3 med onions, sliced
   1/2 c burgundy wine
   4 tbs butter
   1/2 pt sour cream

   Cut beef into 1 inch cubes. Sprinkle with tenderizer. Saute garlic and onions in butter slowly until onions are clear or slightly browned. Remove onions and brown meat slowly in the drippings. Add beef gravy, salt, pepper and onions to pan. Simmer 15 min. Serve over rice.

   Beef Stew
   2 lb stew meat, 1″ cubes
   1 lg onion, sliced
   3 tbs oil
   1 can (1lb 12oz) tomatoes
   1/2 c flour
   1 clove garlic, minced
   2 tsp salt
   1/3 c water
   1/2 tsp pepper
   1 bay leaf
   6 carrots, cut into 1″ pieces
   3 med potatoes, peeled, cubed

   Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot oil in bottom of oven. While oven is still hot, pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and cover. Simmer 1 to 2 hours or until meat is tender and potatoes are done.

   Easy Beef Stew
   2 lb. Stew meat
   3 large onions
   Potatoes
   Corn
   Carrots
   Peas
   Cauliflower
   2 Beef bouillon cubes
   Mushrooms
   Seasonings
   Cornstarch
   Water
   Kitchen Bouquet

   Cut meat into pieces of eating size, Cut onion into quarters, Cut vegetables and potatoes into desired size for eating. Put 1/4 inch of oil in Dutch oven and place on coals. When oil is hot, add meat and onions. Cook until meat is browned. Remove pot from fire and drain off excess oil. Add all vegetables, potatoes, and mushrooms. Add seasoning to taste. Add bouillon cubes. Add enough warm water to cover vegetables. Cover and place pot on coals. Put 10 coals on top. Cook until vegetables are tender. When vegetables are tender, add corn starch to thicken water mixture. Add some Kitchen Bouquet to create browner gravy.

   Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD

   Great Beef Stew
   1/4 lb chuck steak (cheap) for each person
   5 pounds of potatoes
   5 pounds of carrots
   Salt, pepper, bay leaves, water

   Let the beef cook for 30 minutes after the water is a full boil, (make sure pot has a cover for more efficient heating) throw in carrots + potatoes , bring to boil and serve once carrots and potatoes are soft. Jack Clow, Scouter

   Stew and Biscuits
   1 roast (1/4 – 1/2 lb. per person; cheaper than stew meat)
   1 bottle Zesty Italian salad dressing
   1 tbsp. Worcestershire sauce
   1 tbsp. butter or margarine
   1 large onion
   1 tsp. pepper
   1 tsp. garlic salt
   1 tsp. seasoning salt
   1/2 cup corn starch
   1 – 2 cans refrigerated jumbo biscuits
   1 large Ziplock bag
   2 – 3 1 lb. bags frozen vegetables (chef’s choice – many combinations are available at the supermarket.

   Note: The onion can be omitted if the frozen vegetable package includes onion. It’s nice to include a specialty mixture of vegetables for color and variety.) 1 package mushroom (or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew seasoning can be used in place of the seasonings and corn starch)

   The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it).

   Dice the onion. Saute’ in the butter in the Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned, add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the mixture, add a little more water. Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water, which will have to be thickened. To do this, mix the corn starch with cold water in a separate cup until it is a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to simmer on low heat for 5 – 10 more minutes, stirring frequently. Pull the oven off the fire and uncover. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light golden brown.

   Jim Lewis, SM Troop 1, Bartlesville, OK

   Genuine Australian Camel Stew
   NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P’s in Camp.

   3 Medium sized Camels
   1 ton salt
   500 bushels Potatoes
   1 ton pepper
   200 bushels carrots
   3000 sprigs parsley
   2 small rabbits
   1000 gallons of brown gravy.

   Cut camels into bite sized pieces, cube vegetables.

   Place meat into pan and cover with 1000 gallons of brown gravy. Simmer slowly for 4 weeks.

   Garnish with Parsley, Should serve 3800 people. If more are expected add 2 rabbits.

   Mr. McGregor’s note: I haven’t tried this recipe as I have been having trouble obtaining the camels but you may have better luck. Jim McGregor, Australian Scouter

   Squirrel Stew, Georgia Style
   2 squirrels, cleaned, cut into 6 pieces each
   2 c bouillon
   Leafy tops of 2 stalks of celery
   1/8 lb salt pork, 1/2″ cubes
   2 c fresh lima beans
   2 tbs flour
   2 lg ripe tomatoes, peeled
   1 tsp salt
   1 c fresh corn kernels
   1/4 tsp pepper
   1 tsp Worcestershire sauce
   2 lg onions, thinly sliced
   1-2 tbs flour

   Fry salt pork until very crisp, then remove pieces from the pan. Dredge squirrel in seasoned flour and saute in hor fat until brown on all sides. When nearly brown, add onions and cook until soft. Place meat in dutch oven, together with broth and celery tops. Cover and bake at 350 for 1 hour. Remove celery tops, add lima beans, tomatoes, corn and Worcestershire sauce. Cover and bake until vegetables are tender-about 30 min. Skim off excess fat and thicken gravy with flour and 1/2 c cold water. Serve hot topped with crisp pork cracklings.

   5.C. Beef Main Dishes

   Australian Beef ‘N’ Beer
   **Editor’s Note: Please observe local and Scouting regulations before using the Australian Beef `N’ Beer recipe.

   1 lb. Chuck steak or similar (diced)
   1 packet of French Onion Soup mix
   1 tablespoon brown sugar
   Pinch of dry mustard
   1 can beer (our cans are 375 ml or about 12 oz)

   Combine ingredients in the oven and cook slowly for 3 – 4 hours. Note there is no alcohol left after the cooking, and you can use low alcohol beer if you like. Bruce Ward, Australian Scouter

   Sausage Balls
   1 lb Sausage (Mild or hot)
   1 Egg
   6 oz Grated Cheddar Cheese
   3 c Bisquik

   Mix all ingredients together. Mixes best with your hands. Pinch off small pieces and form into balls. Cook 10-15 min at 350 in dutch oven. Makes 6 dozen.

   Corned Beef & Cabbage
   2 lb well trimmed corned beef
   1 sm onion, quartered
   Boneless brisket or round
   1 clove garlic, crushed
   1 sm head green cabbage, cut into 6 wedges
   6 med carrots cut into quarters

   Pour enough cold water on corned beef in dutch oven to just cover. Add onion and garlic. Heat to boiling, reduce head. Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter, keep warm. Skim fat from broth. Add cabbage and carats, heat to boiling. Reduce heat and simmer uncovered 15 min.

   Round Steak Hawaiian
   1/4 c cooking oil
   1 can sliced water chestnuts, drained
   1-1/2 lb round steak
   1 jar homestyle beef gravy
   1 bell pepper cut into strips
   Chow mein noodles
   1 lb mushrooms, sliced 1/2 tsp salt

   Cut steak into 1/4″ strips. Heat oil over medium-high heat. Add steak, onion, green pepper, mushrooms and salt. Cook until meat is brown, stirring constantly. Drain and add water chestnuts and gravy. Cover and simmer 1-1/2 to 2 hours, stirring occasionally. Serve over rice and sprinkle with chow mein noodles.

   5.D. Ground Beef Main Dishes

   Poor Man’s Steak
   2 lb pkg Ground beef
   1 1/3 c Milk
   2 tsp Salt
   Margarine
   1/4 tsp Pepper
   2 cans Mushroom Soup
   2 c Cracker Crumbs
   1 c Water

   Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans. Let stand in refrigerator overnight or as least 6 hours. Cut into slices and brown in margarine. Mix soup with 1 c of water and pour over meat placed in dutch oven. Bake at 350 for 1-1/2 hours.

   Salisbury Steaks
   2 lb ground beef
   2/3 c bread crumbs
   1 tsp salt
   1/2 tsp pepper
   2 eggs
   2 lg onions, sliced
   2 cans(10 oz) condensed beef
   2 cans (4 oz) mushrooms, drained
   Broth
   1/4 c cold water
   4 tbs cornstarch

   Mix ground beef, bread crumbs, salt, pepper and eggs, shape into 8 oval patties, each about 3/4″ thick. Cook patties over medium heat, turning occasionally, until brown, about 10 min, drain. Add onions broth and mushrooms. Heat to boiling, reduce heat. Cover and simmer until beef is done, about 10 min.

   Meat Loaf
   3 lb ground beef
   1/2 c bell pepper
   1-1/2 c quick oats
   2 pkg onion soup mix
   2 eggs
   1-1/2 tsp salt
   1/2 tsp dry mustard
   1/4 tsp marjoram

   Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.

   Basic Hamburger, Beans & Biscuits
   2 lb lean Hamburger or Turkey Hamburger
   2 2 lb cans of Pork & Beans
   1 jar Hickory Smoked BBQ sauce
   1 jar Mesquite BBQ sauce
   1 jar Regular BBQ sauce
   1 cup shredded Cheese
   Ketchup
   Mustard
   Onions
   Your favorite Rollout Biscuit Mix

   Brown and drain the Hamburger. Add both cans of Pork & Beans. Fix well. Add as much or as little of the three BBQ sauces to the mix. Again, mix well. Add Ketchup and Mustard to taste. Once all is mixed, add a handful of chopped onions (the finer the better). Let simmer on low heat for 15 minutes.

   Make your Rollout Biscuits. Cut out in circles. Cut circles in half giving two half circles. Stir the Beans & Hamburger. Arrange biscuit halves on top of simmering beans. Stand biscuit halves on end so that round halves are up. Cover the complete top of the beans and hamburger mix with biscuit halves. Add all shredded cheese on top of biscuits. Bake for 30 minutes at 400 degrees. It’s done when the biscuits are done.

   Mess
   1-1/2 lb ground beef
   1 can(16 oz) french style green beans
   1 can tomato soup
   1 sm onion chopped
   1 can mushrooms

   In dutch oven or large pot, brown ground beef and onion until onion is clear. Drain and add other ingredients. Heat through and salt to taste. Serve plain or on top of noodles or spaghetti. Lynne Waltz, Troop 546, Niceville, FL

   Taco Pie
   1-1/2 lb ground beef
   1 med jar Taco sauce
   4 lg corn tortillas
   1 8 oz pkg shredded cheddar cheese
   1 can (8 oz) tomato puree

   Brown ground beef, drain. Combine taco sauce and tomato puree. Line dutch oven with aluminum foil. Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat
3. krispy says:

   December 15, 2010 at 4:27 pm

   POT OF GOLD
   1 can of tomato soup per person
   1-2 cans of biscuits
   block of cheese
   1 pound of hamburger
   Cook hamburger until done. Fix each can of soup according to directions on can. Cut up cheese into small chunks and place them in the center of each biscuit. Fold biscuit over and pinch edges shut. Put all items into a Dutch oven and cook until biscuits are done. Cheese in biscuits will be melted.
   http://camping.about.com/od/recipes/r/ucrec125.htm

   Apple Cider Stew
   Apple Crisp
   Beans o’ Fire
   Beef Stew
   Breakfast Muffins
   Burger Boats
   Cabbage Stew
   Camper’s Paprikash
   Campfire Beans
   Campfire Stew
   Cherry Chocolate Cake
   Cherry Upside Down Cake
   Chicken Creole
   Chicken Dumplings
   Chicken Pot Pie
   Chicken Stew
   Cinnamon Pull-a-Part
   Cobbler, The Real Thing
   Corn Bread
   Cornish Game Hens
   Deep Fried Chicken
   Dump Cake
   Dutch Oven Biscuits
   Easy Chicken Pot Pie
   Easy Cobbler
   Egg Sausage Bake
   English Roast
   Fruit Cobbler Delight
   Garlic Potatoes
   Ham Casserole
   Homemade Chili
   Kielbasa and Shrimp
   Maple Apple Dumplings
   Monkey Bread
   Mountain Man Breakfast
   Pineapple Upside-down Cake
   Porcupine Stew
   Pulled Pork Barbecue
   Salisbury Steak
   Sausage and Corn Bread Bake
   Tamale Boats
   Tater Meat Mush
   TJ’s Hunters Stew
   Witches Brew
   http://camping.about.com/cs/campingrecipelinks/l/blrcdutchoven.htm

   Beans
   Beef
   Breads
   Breakfasts
   Chicken
   Corn
   Deer
   Desserts
   Ham
   Lamb
   Pork
   Potato
   Smoked or Smoking
   http://www.ahappycamper.com/products/dorecipes/index.html

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