Got Breakfast? No pan, no problem....
As part of our Boy Scout Cooking merit badge, our Troop requires the Scout to cook at least one meal without using pots or pans. As you would expect, aluminum foil meals
are the most popular, but here are 3 unique breakfast meals (cooked on coals):
Cut large orange in half, spoon out the pulp, (save for later). Crack an egg into each half. Put orange halves directly on the coals. Cook until done (some have taken as long as 20 minutes.) Remove with tongs. The eggs have a really unique taste.
Double treat on the next one - the cooking container can become part of the meal. Cut a large onion lengthwise (stem to root). Remove about half the inside. Crack an egg into each half. Put halves directly on the coals. Cook until done. Remove from coals. Let cool on a plate for a bit, then peel away the burned portion of the onion.
The last one is a real eye-opener, but you need a special container - a paper cup. Use non-waxed, non-plasticized cups, about 6-oz size. Fill about 1/3 with water. Slide in an uncracked egg (2 will usually fit). Place directly on the coals. When everything works right (cup doesn't split), eggs will boil in the cup which will not burn! Remove from fire with tongs.
*An Easy Way to Cook Turkey on Campouts*
Now onto the collection of recipes from Scouts and Scouters.
Many are suitable for Dutch oven cookery, but are also adaptable for other cooking methods. Click your browsers back button to return to the following catagories after viewing recipes.
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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.
Pizza Hot Dish
2 pkg Crescent rolls 8 oz Shredded Cheddar Cheese 1 jar Pizza Sauce 8 oz Shredded Mozzarella Cheese 1-1/2 lb Ground Beef
Brown ground beef, drain. Line Dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350
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 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.
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. Sauté 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.
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 lrg 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.
Steak & Mushrooms
1 lb mushrooms sliced 1/2 tsp salt 2 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. Sauté 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.
French Style Roast Beef
3 lb Boneless chuck or 1 tsp salt rolled rump roast 1 tsp thyme 6 whole cloves 5 peppercorns 1 bay leaf 1 lg clove, garlic 4 c water 4 med. carrots cut into quarters 2 med. onions, quartered 2 med. turnips cut into quarters 2 med. stalks celery, cut into 1" pieces
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.
Corned Beef & Cabbage
1 sm onion, quartered 1 clove garlic, crushed 1 sm head green cabbage, cut into 6 wedges 6 med carrots cut into quarters2 lb well trimmed corned beef boneless brisket or round
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 carrots, 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.
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.
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.
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.
Spaghetti & Meatballs
1 lg onion 1 clove garlic, crushed 1 tsp sugar 1 tsp oregano leaves 3/4 tsp salt 3/4 tsp basil leaves 1/2 tsp marjoram leaves 1 can(8 oz) tomato sauce 4 c hot cooked spaghetti 1 can(16 oz) whole tomatoes
For Meatballs:
1 lb ground beef 1/2 c dry bread crumbs 1/4 c milk 3/4 tsp salt 1/2 tsp Worcestershire sauce 1/4 tsp pepper 1 sm onion diced (1/4 c) 1 egg
Meatballs: Mix all ingredients, shape into 1-1/2 inch meatballs. Place in Dutch oven and bake at 400 until done and light brown, 20 to 25 min.
Prepare spaghetti according to package instructions. Mix all ingredients except meatballs, break up tomatoes. Heat to boiling, reduce heat. Cover and simmer, stirring occasionally, 30 min. Stir meatballs onto mixture, Cover and simmer stirring occasionally, 30 min longer. Serve over spaghetti and if desired, with grated parmesan cheese.
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. By Lynne Waltz, Troop 546, Niceville, FL
Mike's Chili
4 tbs water 1 tbs oil 2 tsp ea: salt, sugar, Worcestershire sauce, cocoa, ground cumin, oregano 1/2 tbs tabasco sauce 1-1/2 tbs chili powder 1 lg onion chopped 2 cans kidney beans 3 c canned tomatoes2 lb ground beef
Brown ground beef in oil. Add onion and cook until it turns clear. Add remaining ingredients except kidney beans and simmer 1 hour covered. Add kidney beans and cook 1 additional hour uncovered.
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.
Beef Pot Roast
3 med potatoes, pared and halved 2 med onions, halved 3 med carrots, cut into 2" pieces 1 tsp salt 1/4 tsp pepper 1/2 c water or beef broth3-4 lb rump roast or pot roast
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.
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.
Camper's Stew
1 lb ground beef 2 cans vegetable soup water
Brown 1 lb. ground beef in a pan; pour off grease. Add 2 cans of vegetable soup and 1-2 cans of water (depending on how much gravy you want). Cook until the liquid boils. Serve with bread and butter. (Serves 3 - 4 Scouts or 2 Scouters)
VARIATIONS:
Dice an onion and brown with the ground beef.
Add a package of beef gravy mix to make a more thicker gravy.
If made in
a DUTCH OVEN, take a can of refrigerator biscuits and place over the top of the
stew while it simmers; cover and add hot coals to the lid; continue to cook
until the biscuits are golden brown. ENJOY!!!
Dave's Chili
2 lb. ground beef 2 teaspoons cumin 1 (15 oz) can red beans 1 quart tomato juice pepper, oregano, sugar 1 med. onion chopped 1 (29 oz) can tomato puree 1 teaspoon salt 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup chili powder 1/2 teaspoon black 1/8 teaspoon cayenne pepper 1 1/2 teaspoons garlic powder
Brown beef in skillet, drain, then add all the rest into a 6 quart pot, cover and simmer 1 to 1.5 hours stirring every 15 minutes.
Chili for 8
All ingredient amounts are just suggestions; add more or less. It's very free form. You might have your own secret ingredients. Go for it!
1 large onion, sliced/diced 2-3 cloves garlic 1/2 green pepper, diced 1 tbs. oil 2 lb lean ground beef salt and pepper to taste 2 sm cans tomato paste 2 lrg cans tomatoes 3 tbs chili powder 2 cans kidney or black beans
Sauté onion, garlic, and pepper in the oil in bottom of Dutch oven until onions are tender.
Brown ground beef thoroughly, salting and peppering to taste. Drain off excess fat. Add: onions from above, tomato paste, cans tomatoes (you can substitute a large jar of spaghetti sauce for the tomatoes and paste). 3 tbs. chili powder (or more, depending on how hot you like it).
Simmer uncovered for 45-60 minutes, cooking off some of liquid.
When thickened, add: Drained kidney or black beans (as many as you like)
Cover and simmer 15 or so minutes. .
Serve with rice or pasta, and salad. Use another Dutch oven to make corn bread. Hot sauce on side is good, too. Enjoy!
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. By Lynne Waltz, Troop 546, Niceville, FL
Ann's Brisket
3-4 lb beef brisket seasoned tenderizer 2-3 tbs flour salt 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 juicer 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
Texas Chili
2 lb lean chuck roast 1 large onion bacon grease 6 cloves garlic, minced 6 jalapeño peppers, seeded 2 tsp salt & chopped 4 tbs chili powder 1 tbs cumin 1 tbs oregano 1 (20oz) can tomatoes, chopped
Brown meat, garlic and onions in bacon grease. Add jalapeño peppers and mix well. Add remaining ingredients, cover and cook 1 hour
Homestyle Chili
1 lb ground beef 1 lg yellow onion, chopped 3 cloves garlic, minced 1 tbs cumin 2 tbs chili powder 1 tbs Worcestershire sauce 1 (20oz) can tomatoes, chopped 1 green bell pepper, chopped 1 c red wine(dry) salt & pepper to taste 1 lb uncooked kidney beans
Cover beans with 2"-3" water. Bring to boil, remove from heat and let stand 1 hour. Drain and set aside. Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer about 1 hour. Variations: Use black beans instead of kidney beans. Add fresh ground ginger, paprika or cocoa.
Cave Man Steak
Cave man steak is usually a hit with scouts.
1 round steak per person
Use a round steak and butterfly it thin (1/8" to ¼" thick). Build a
good wood fire and when you have a good bed of coals, place the meat directly on the coals – make sure you have no flames where
you place the steak. Leave it for 1 to 2 minutes
and then turn it over, placing it in a new position on the coals. Use
tongs to remove the steak. When done, (about 2 minutes) remove from the
coals and brush off any coals that cling. They
will not stay on the meat.
Chicken Main Dishes
Easy Chicken Casserole
1 Whole chicken - cooked, boned, chopped Combine soup and mayonnaise in a large bowl. Add seasoning pkg from stuffing mix and 3/4c stuffing crumbs. Add chicken and mix well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for 30 min or until bubbly and crumbs are brown. Variation: Substitute 1 can Golden Mushroom soup for Cream of Chicken soup. Add shredded cheddar cheese in soup mixture or sprinkle on top.
Chicken Cacciatore
3 lb frying chicken, cut up 1/4 tsp black pepper 3 tbs oil 1/4 tsp cayenne pepper 2 med onions, thinly sliced 1 tsp oregano 2 cloves garlic, minced 1/2 tsp basil 1 can (1 lb) tomatoes 1/2 tsp celery salt 1 can (8 oz) tomato sauce 1 bay leaf 1/3 c minced green pepper 1/4 c Chianti wine 1 tsp salt
Brown chicken pieces in hot oil in lid of oven. Layer onions in oven. Put browned chicken pieces on top of onions and add remaining ingredients. Cover and cook 1 to 2 hours. Discard bay leaf and serve chicken and sauce over buttered spaghetti.
Stuffed Chicken and Veggies
Ingredients:
4 - 5 lb. whole chicken already cleaned and insides removed 5 - 6 potatoes washed and cut into cubes 5 - 6 carrots washed and cut into small pieces 1 large white onion cut into small pieces 1 large can or bag of stuffing mix
Directions:
1. MIX UP THE STUFFING MIX AND STUFF THE CHICKEN. IF ALL THE
STUFFING MIX DOES NOT FIT, COOK UP IN A SEPARATE POT.
2. PUT THE STUFFED BIRD
INTO THE DUTCH OVEN AND POUR UP TO AN INCH OF WATER IN THE BOTTOM OF THE DUTCH
OVEN.
3. PUT THE POTATOES AND CARROTS INTO THE DUTCH OVEN AROUND THE
CHICKEN.
4. ADD ANY TYPES OF SEASONINGS TO YOUR PREFERENCE.
5. PUT DUTCH
OVEN ONTO HOT COALS AND PUT SOME HOT COALS ONTO THE LID.
6. COOK FOR A TOTAL
OF 45 TO 55 MINUTES CHECKING THE CHICKEN EVERY 15 MINUTES TO WATCH FOR BURNING
AND TO CHECK THE WATER IN THE DUTCH OVEN.
7. REMOVE DUTCH OVEN FROM COALS AND
SET ASIDE TO COOL. SERVE AND ENJOY!!!
Chicken in a Pot
3-4 lb whole frying chicken 1 tsp poultry seasoning 1/2 tsp salt 1/4 tsp basil 1/4 tsp pepper
Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
Arroz con Pollo
3-4 lb chicken, cut up 2 bouillon cubes 1 c chopped onion 1 c diced ham 1 c green pepper, chopped 1 can (14 oz) tomatoes 1 jar (2 oz) pimiento, diced 1 pkg (10 oz) frozen peas, thawed 3/4 tsp chili powder 1 tsp salt 1 jar (3-1/2 oz) stuffed green 1/2 tsp white pepper olives, drained 1 tsp paprika 2 cloves garlic, minced 1 c raw rice (long grain)
Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice and peas in Dutch oven. Cover and cook at 300 for about 2 to 3 hours. Add rice and peas and cook at 375 for 1 hour. Water may be needed near end of cooking.
Apricot Glazed Cornish Hens
Wild rice and sausage dressing mix 1 jar (12 oz) Apricot preserves Salt 1/2 c water6 Cornish Game Hens (1-1-1/2 lb)
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about 1 c of dressing. Tie legs together with string. Place into Dutch oven. In small saucepan, combine preserves and water and bring to a boil, stirring occasionally, set aside. Place hens on a rack in Dutch oven. Do not place on bottom, they will burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender. During last 1/2 hour of baking, baste hens frequently with preserves mixture. Remove strings before serving. If desired, split in half for smaller servings. Serve with remaining preserves.
Chicken Pot Pie
3-3-1/2 lb Chicken Chopped parsley 2-1/2 tsp salt 4 hard-boiled eggs, cut into wedges 1 stalk of celery, chopped 1 med onion, chopped 1/2 tsp saffron 4 med potatoes, peeled, cut 4 stalks celery, thinly sliced 1/4 tsp pepper
Dough:
2 c sifted flour 2 eggs 1/2 tsp salt 4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do not overcook. Remove the chicken from the broth. To make dough, place the flour into a mixing bowl. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15" square and cut each square into 2" squares with a sharp knife. Add potatoes and celery to the broth, simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 min. Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs.
Len Stillman’s Emergency Chicken Supreme
4 chicken breasts, boneless and skinless 16 asparagus spears 4 medium mushrooms, sliced 1 small onion, sliced 4 Tbs. shredded Monterey Jack and cheddar cheese mixture 8 slices of bacon 2 sandwich-size slices of Swiss cheese 2 sandwich-size slices of American cheese 1 avocado salt and pepper to taste
Butterfly cut each chicken breast, leaving the halves attached, and lay them open on a flat surface. Place three or four asparagus spears on one half of each breast. Evenly distribute mushroom and onion slices on top of the asparagus spears. On top of the slices, sprinkle one tablespoon of shredded cheese. Sprinkle with salt and pepper to taste. Finally, fold over the remaining breast half onto the mixture to form a "sandwich."
Wrap two slices of bacon around each "sandwich" and place all four in a hot
10-inch Dutch oven (8-10 charcoal briquettes under the oven and 12-14 on
top¾about 350°F.) Cook the chicken for about 30 minutes. Turn the breasts over
and cook for an additional 15-20 minutes or until done.
Maintain an even
cooking temperature by rotating the oven between the layers of charcoal every 10
to 15 minutes. Do this by turning the oven 90 degrees in one direction and then
rotating the lid back 90 degrees.
While the chicken is cooking, cut each slice of cheese along both diagonals to create four triangles. Peel and slice the avocado. When the chicken is done, carefully remove each piece and place it on a serving platter. On top of each chicken breast, arrange four cheese triangles in alternating layers presenting a colorful "V" or chevron pattern. The heat from the chicken will melt the cheese slices. On top of the cheese, fan out three or four slices of avocado on each breast.
Festive Chicken Bake
1/4 c flour 2/3 c light molasses 1 tsp salt 1/4 tsp pepper 2-1/2-3 lb fryer chicken 1 tbs prepared mustard 2 tbs oil 1 tbs cider vinegar 1 can (8 oz) Sliced pineapple 1 can (16 oz) sweet potatoes, drained
Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in hot oil. Drain pineapple, reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in Dutch oven, arrange potatoes around chicken. Brush with half of the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple, brush with remaining sauce, cook 30 min more.
Duck with Sauerkraut
2 qt Sauerkraut 2 med onion, quartered 3 tbs brown sugar salt pepper 1 c water 1 whole game duck
Bake duck in 375 oven for 25 to 30 min. Pour sauerkraut, water, onions, brown sugar, salt and pepper over duck and stir well. Simmer for 1-1/2 hours. Good served with mashed potatoes.
Baked Chicken with Cheese
8 chicken breasts, deboned 6 tbs peanut oil 2 tbs lemon juice 2 tbs thyme salt pepper 8 slices of boiled ham 8 slices of cheese 8 slices of tomato
Cut foil into 12" squares, place chicken in center. Combine oil, lemon juice, thyme and mix well. Spoon over breasts. Seal foil well and place in 350 Dutch oven. Bake 30 min. Open foil and place one slice ham, cheese and tomato over each breast. Bake open for 3 to 5 min. Remove from foil and place on serving platter.
Chicken Gumbo
2 lb chicken breasts, 1" cubes 2 lb fresh okra, sliced 1/4" slices 2 med onions, chopped 2 med bell peppers, chopped 1/2 c celery, chopped 4 tbs cooking oil 3 tbs flour 3 med tomatoes, cut up 2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery. Cover and cook about 30 min, until vegetables are done. Add chicken and simmer an additional 6 min.
Chicken Hot Dish
1 1/2 cups raw rice 1 envelope dry onion soup mix 1 chicken, cut up 1 can condensed cream of mushroom soup 3 soup cans water
Brown chicken; set aside.
Combine rice and onion soup mix. Place in the bottom of a Dutch oven. Arrange browned chicken pieces on top. Combine mushroom soup and water. Pour over chicken. Cover the Dutch oven and bury in hot coals. Bake for 2 1/2 to 3 hours.Pork Main Dishes
Bob's Pork and Rice (or Chicken) This is an easy one dish meal that is a camping favorite. Use a 12" Dutch Oven.6 loin chops or chicken 1 pkg. dry onion soup mix 1 can cream of mushroom soup 1 can cream of celery soup (you can experiment with others such as cream of broccoli) 2 cans water 2 cups - one 16 oz box - Uncle Ben's rice (not instant rice) salt & pepper to taste one package of favorite frozen vegetables.
Season and brown pork quickly both sides. (Undercook pork as it
will
continue cooking in Dutch Oven). Remove meat, add water to deglaze pan
then
immediately stir in both cans of soup, add in dry onion soup mix,
salt
and pepper to taste and blend well. When soup mixture is smooth stir
in
rice. Set browned pork loin or chicken on top of soup/rice mixture
and
then spread frozen vegetables evenly over top of meat and cover. Set
Dutch Oven
in approx. 20-24 briquettes with 10-12 on top. Cook for approx.
45
minutes/1 hr. or until rice has cooked through. (Note: Over
cooking
will dry out rice mixture but it will still have an awesome
flavor).
Barger Pork Chops
1 c Soy Sauce 1 tsp Garlic Salt 1/2 c Brown sugar 1 tsp Molasses 1/2 c Sherry Family pkg Pork Chops (8) 2 tsp Cinnamon
Combine all except pork chop for a marinade. Pour over chops and marinate overnight in refrigerator. Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking. Done in 35 to 45 min.
Pork Chops & Garden Vegetables
cut 1" lengths 3 sm potatoes,peeled, 1/2" cubes 1 tsp basil 6 (1/4 oz) instant onion soup mix 2 c water6 (1" thick) pork chops 3 tbs butter, melted 3 carrots, cut 1/2" slices 1-1/2 c fresh green beans,
Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well. Pour over chops and bring to a boil. Cover and reduce heat, simmer 45 min or until chops are tender
Northshore Jambalaya
1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2" slices 1/4 c vegetable oil 1/4 c all-purpose flour 1 c chopped onion 1 c chopped celery 1 bunch green onions, chopped 4 cloves garlic, minced 1 tbs chopped parsley 1 (8oz) can tomato sauce 1 tsp garlic salt 1/2 tsp pepper 1/2 tsp Hungarian paprika 1/2 tsp dried thyme 1/4 tsp red pepper 6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook rice according to package and set aside. Heat oil in Dutch oven, add oil and cook over medium-high heat stirring constantly, until rue turns dark brown. Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over medium heat 10 min stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 min, stirring occasionally. Stir in meat and remaining green onions. Cook until thoroughly heated. Add cooked rice and mix well. Simmer 5 min covered.
Green Chili
2 lb lean pork 2 stalks of celery, chopped 1/2" 2 med tomatoes, chopped 1/2 c Ortega Green Chilies 6 cloves garlic, minced 3 tbs jalapino pepper sauce
Brown pork in a dab of oil. Add remaining ingredients and mix well. Add 1-2 cups water. Cover and simmer 45min to 1 hour. If it is too thin, remove cover and continue to simmer until thickened.
Texas Pork Roast
1 small leg of pork 2 tbs lemon juice 1 tsp salt dash of tabasco sauce pepper to taste 1 c melted cinnamon-flavored 1/8 tsp allspice or plain apple jelly 1 tsp chili powder 1 tbs Worcestershire sauce 1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper, allspice and chili powder. Combine remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently with well seasoned drippings in the pan. Serves 14-16.
Ham & Chicken la King
1-1/2 c baked ham, 1/2" cubes 3 tbs flour 1/2 c cooked chicken, 1/2" cubes 1 c hot chicken stock 1 c sliced mushrooms or liquid from mushrooms 1 c light sour cream salt 1 lg green pepper, chopped ground pepper 3 tbs butter 1 lg pimiento cut in small squares
Sauté mushrooms and green pepper in butter; remove to a hot platter. Add flour to the oven and blend well. Gradually stir in hot stock, cream, salt and pepper. Place over low heat and simmer for about 10 min. Keep hot. Combine chicken, ham, mushroom mixture and pimiento, and add to the sauce. Heat thoroughly. Serves 8 to 10.
Red-Hots with Kidney Beans
1 lb frankfurters 1 tbs lemon juice 2 slices bacon, chopped 1 tbs Worcestershire sauce 1/4 c chopped onion 1 tbs brown sugar 1 (8oz) can tomato sauce 1 tsp salt 1 can kidney beans 1/2 tsp chili powder 1/4 c catsup 1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. Sauté onions in bacon fat until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened, stirring constantly. Add kidney beans and bean liquid. Blend together liquid and dry seasonings separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 min. Cut frankfurters into 1" pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.
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.
Seafood Main Dishes
Lobster Chowder
1 lg onion, chopped 1 tomato, seeded, peeled & chopped
3 green leeks, slivered 2 med carrots, peeled, diced
2 c clam juice 4 tbs flour
5 tbs butter 1 c oysters
1 c shredded lobster 3 c lobster shells & tails, broken up
Sauté onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove most of vegetables and set aside. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of liquid while stirring constantly. Bring to a boil stirring occasionally. Add vegetables, lobster meat and oysters. Simmer 5 to 10 min. Variation: use clams instead of oysters, add celery or bell pepper.
Shrimp Etoufee
(Pronounced A-TO-FAY)
3/4 lb butter 5 c diced onion (or equal volume to meat) 1 c parsley, chopped 3 tbs salt 1 tbs Louisiana Hot Sauce 2 tbs lemon juice 4 lb peeled shrimp 2 tbs Worcestershire Sauce
Cook onion in butter until clear. Add parsley, salt, lemon juice, hot sauce and Worcestershire sauce and simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink and are done.
Fish Court Bouillon
3 tbs olive oil 4 c diced onion 1 c celery, chopped 2 c parsley, chopped 3/4 c bell pepper, chopped 3 c green onion, chopped 1 c grated carrot 1 tbs minced garlic 2 tbs lemon juice 1 tbs soy sauce 2 tbs Worcestershire Sauce 1 tbs Louisiana Hot Sauce 2 c Chablis Wine 6 tbs salt 4 lb fish, chopped 12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and sauté until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.
Catfish Etoufee
(Pronounced A-TO-FAY)
2 c court bouillon 4 tbs brown rue
1 c onions, chopped 1 c scallions, chopped (including
1/2 c celery, chopped some of the green tops)
1/2 c bell pepper 1 tsp minced garlic
1 can (1 lb) tomatoes, drained 4 c cooked rice
and coarsely chopped 2 lemon slices, 1/4" thick
1 tbs Worcestershire sauce 1 bay leaf
1/4 tsp thyme 1 tsp black pepper
2 tsp salt 2 lb catfish cut into 1" chunks
1/2 c parsley, chopped
If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add tomatoes, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and parsley, stir gently to moisten fish evenly. Simmer partially covered and without stirring, 10 min. Taste for seasoning. Serve immediately.
Scallop Gumbo
2 lb small scallops 2 lb fresh okra, sliced 1/4" slices
2 med onions, chopped 2 med bell peppers, chopped
1/2 c celery, chopped 4 tbs cooking oil
3 tbs flour 3 med tomatoes, cut up
2 cloves garlic, mince salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and celery. Cover and cook about 30 min, until vegetables are done. Add scallops and simmer an additional 6 min.
Veggies & Soups
Mr. D's
Corn Pudding
This recipe is a welcome alternative to the traditional buttered corn served during campouts.
Combine 1, 12oz can whole kernel
corn
2, 17-oz cans cream style corn and
5, lightly beaten eggs.
Add mixture of 1.2 c. sugar, 4 tbsp.
Cornstarch,
1 ½ tsp.Seasoned Salt, ½ tsp. Dry mustard, 1 tsp cinnamon
and
1 tsp Instant Minced Onion.
Stir in ½ c. each milk and melted butter.
Pour into greased Dutch oven and place in coals and coals on top for approx 1hr., stirring once
Dutch Oven Baked Beans
Ingredients:
1 (16 oz) package Great Northern or small white beans,
(rinsed and picked over to remove any bad beans)
9 cups boiling water
1/2 cup molasses
1/3 cup packed brown sugar
2 teaspoons dry mustard
1 medium onion, chopped
1/4 teaspoon freshly ground pepper
1/4 pound salt pork, chopped
Directions:
In a large pot, combine the beans and
7 cups of the water. Heat to boiling. Reduce the
heat to medium and cook 10 minutes; drain water.
Add the beans to a 3 1/2
quart Dutch Oven. Add the remaining 2 cups hot water, molasses, brown
sugar, mustard, onion, pepper, and salt pork. Mix well.
Cover and cook for 5 to 6 hours, or until
the beans are tender (you can split them easily with a
fork). Season with salt to taste. Serve with
hot corn bread (muffins) or slices of hot brown bread
and butter.
Mike's Broccoli Pie
2 10 oz pkg Chopped Broccoli 3 c Shredded Cheddar Cheese 2/3 c Chopped onion 1 1/3 c milk 3 eggs 3/4 c Bisquick 3/4 tsp Salt 1/4 tsp white pepper
Mix broccoli, 2 c of cheese, and onion in Dutch oven. Beat eggs, milk, Bisquick, salt and pepper until smooth. Pour into oven. Bake until toothpick comes out clean, 25-30 min at 400. Top with remaining cheese and melt, 1-2 min longer.
Dutch Oven Potatoes
Use a 12 in. regular Dutch Oven
1 lb. bacon, diced
2 onions, diced
2 green peppers, diced
12 med. potatoes - Red Pontiac, peeled & sliced silver dollar size
1 lb. sharp cheddar cheese
1/4 lb. Swiss cheese
salt and pepper
mushrooms, optionalFry the bacon in the Dutch Oven. Add onions, peppers (and mushrooms) and sauté. Pour part of the bacon grease off and add potatoes. Add salt, pepper and seasoning to taste. Mix together, but don't stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down through the potatoes and they are ready to eat. Pass the spuds!
Corny Corn Bread Casserole
1 can cream corn 1 can regular corn 8 oz sour cream 1 stick margarine onion flakes 1 egg 1 package Jiffy corn bread muffin mix
Mix all together and pour into Dutch oven. Bake until done. When I did this in the Dutch oven, it baked for about 40 minutes with 6 coals on the bottom and 20 on top.
Notes:
Mom makes this in a deep casserole dish and bakes for
an hour or so.
A favorite with the boys, this recipe won 2nd place in the 1996 Wabuha District camporee cook-off.
Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced 2 c Milk 3 c Potatoes, Diced Seasoned Salt and Pepper 4 tbs Margarine 1/2 c Grated Cheese 1 onion, minced 2 tbs Fine bread crumbs 3 tbs Flour
Melt margarine and sauté' onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for 20 min.
CORN ON THE COB
1 ear of corn per scout
butter
spices as desired
Have boys strip cornhusks. Butter corn and add spices as desired
(tarragon, parsley, salt, pepper, cayenne, etc.) Wrap in aluminum foil and place over coals. Turn
often and they should be done in about 15 minutes.
Old Fashioned Macaroni and Cheese
8 oz macaroni 8 oz sour cream 2 c cottage cheese 8 oz cream cheese 1 sm onion, chopped salt & pepper 8 oz sharp shredded cheese
Prepare macaroni according to package instructions. Mix all ingredients together and place in pan. Put pan in 350 Dutch oven for 30 min or until cheese is melted and bubbly.
Asparagus Tart
1 precooked pie shell 1 c Shredded Cheddar cheese 1 lb asparagus, trimmed, cut 3 tbs red pepper strips 1-1/2", cooked tender-crisp 2 tbs cornstarch
Line shell with cheese. Top with asparagus and pepper strips. In medium bowl combine cornstarch, salt and pepper. Gradually stir in half and half until smooth. Stir in eggs and parmesan until well blended. Pour into pastry shell. Bake in 375 oven 35 to 40 min or until knife inserted in center comes out clean. Let stand for 5 to 10 min before serving.
Beef-Vegetable Soup
2 beef soup bones 7 c water
1-1/2 lb stew beef, 1" cubes 1-1/2 tsp salt
1 tsp pepper 4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper 1/2 small cabbage, coarsely
chopped
1 (17oz) can whole kernel corn 1 (15oz) can English peas
Drain corn and peas reserving liquid. Add liquid, water and bones in large Dutch oven, bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas, cover and simmer 40 min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2 quarts
Cowboy Soup
Potato chunks 1 can peas 1 lb ground beef 1 can green beans 1 med onion 1 can baked beans Chili powder 1 can tomato soup 1 can corn 1 can tomatoes Bay leaf nutmeg, salt, pepper
Brown ground beef and onion together. Add all except seasonings. Do not drain vegetables. Cook until potatoes are done. Add seasonings and cook 30 min.
Potatoes and Broth
2 lb new potatoes, well washed 6 c water 6 beef broth cubes
Heat water to boiling and add cubes to form cube. Place potatoes in broth and simmer 45 min or until potatoes are done. Serve as a soup with a potato.
Breads
Homemade Biscuits
1c + 2tbs flour 1/4 tsp baking soda 1 tsp baking powder pinch of salt 2 tbs Crisco (solid) 1/2 c buttermilk
Place 1 tbs Crisco in bottom of oven. Place coals on oven to bring temperature to 500 while making dough. Combine flour, baking soda, salt and baking soda in bowl. Cut in Crisco until mixture becomes grainy. Add buttermilk and stir with fork until it forms dough. Turn out on floured surface and briefly kneed. Do not over-kneed. Flatten to 1/2" thick. Cut out with glass or cup. Place in oven and turn once to coat on both sides. Bake at 500 for 10 min. or until done.
Blueberry Muffins
2 c flour 1/2 c Milk 2/3 c sugar 1/2 c melted butter 1 tbs baking powder 3/4 c blueberries 1/2 tsp salt 1/4 c sliced almonds 1/2 tsp nutmeg 1 tbs sugar 2 eggs, beaten
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and butter. Add to dry ingredients. Stir until well moistened. Toss blueberries with reserved flour mixture. Stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15 min at 400
Breakfast Muffins
1/2 lb butter, softened 2 c sugar 2 c boiling water 5 tsp baking soda 4 eggs 1 qt buttermilk 5 c flour 6 c raisin bran
Warning: This makes 6 dozen. Can be refrigerated for up to 6 weeks covered.
Combine water and baking soda. Allow to cool slightly. Cream together butter and sugar. Mix in eggs. Gradually add flour and buttermilk alternately. Blend in water mixture. Mix in raisin bran. Bake in 375 oven for 25-30 min.
Crescent Rolls on a Stick
1 tube of refrigerated Crescent rolls Butter or margarine Jam, jelly or honey
Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per Scout.
Cakes, Cookies, & Desserts
Monkey Bread
4 cans Biscuits 1 c Sugar 1 c Brown sugar 4 tbs Cinnamon 1 stick oleo
Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well. Place in Dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.
Grandma Audleman's Bread Puddin'
2 c Milk 2 tsp cinnamon or nutmeg 1/4 c Butter 1/4 tsp salt 2 eggs 8 slices week old bread 1/2 c Sugar 1/2 c Raisins
Dice bread into small cubes. Beat eggs and salt together. Place milk and butter in 2 qt saucepan and heat until scalded. Mix in bread sugar cinnamon and eggs. Stir until bread is well soaked. Stir in raisins and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven on a trivet. Bake until toothpick comes out clean at 350, about 30-40 min. Top with cinnamon sugar or brown sugar.
Indian Bread Pudding
2 c milk 1/4 tsp Ginger 1/4 c Yellow cornmeal 1 egg 2 tbs Sugar 1/4 c Molasses 1/2 tsp Salt 1 tbs butter 1/2 tsp Cinnamon
Place 1 1/2c milk in Dutch oven and heat to scalding. Combine cornmeal, sugar, salt, cinnamon and ginger, add to milk stirring constantly. Cook 2 min. Combine egg, molasses and butter. Add small amount of the hot milk mixture, slowly. Then add to remaining milk mixture. Stir and cook until thickened, 2-5 minutes. Pour remaining milk OVER (do not stir in!) pudding. Cook until set, 5 minutes. LET STAND 10 to 15 minutes before serving
Dump Cobbler
2 cans pie filling or 1 lg can fruit cocktail cinnamon butter1 pkg yellow or white cake mix
Pour cans of filling or fruit cocktail in bottom of Dutch oven. Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used. I recommend 1 can apple filling and 1 can of fruit cocktail.
Mike Larson's Best Peach Cobbler
There must be 50 ways to bake a Dutch oven peach cobbler...This is a good one.
Ingredients:
Step # 1
1 cup butter (2cubes)
Step # 2
2 cups flour
1 ½ cups sugar
4 tsp. baking powder
½ tsp. salt
add cinnamon to taste
1 ½ cups milk
Step # 3
4 cups fresh peaches
1 ½ cups sugarDirections:
Step # 1 Melt 1-cup butter in 12" Dutch oven and let
cool.
Step # 2 Place peaches in a bowl and pour sugar over them
& mix.
Set a side and let stand.
Step # 3 In a bowl mix
flour mixture together.
Pour evenly over melted butter in Dutch oven.
Pour
peach mixture evenly over the dough in Dutch oven.
Cook time: 1 hour @ 375
deg.
Note:
If using canned peaches pour all of the juice off. You can use any
kind of fruit with this recipe.
Baked Apples Stuffed with Raisins
4 green Granny Smith apples 1/2 c raisins (not golden raisins) 1/3 c sugar 1 tsp ground cinnamon
Remove the cores of apples such that the apples are intact with a tube like hole right through the center. Keep the skins of the apples. Mix the sugar, raisins & cinnamon together. Stuff this raisin mixture into the cored apples in the tube-like hole. Compact well and wrap each whole apple in aluminum foil paper. Throw INTO embers at campfire... wait 8-10 minutes.... remove foil and serve...
Giant Cinnamon-Pecan Ring
2 1lb loaves frozen bread dough 1/2 c butter, melted 1/2 c sugar 1/2 c packed brown sugar 2 tsp cinnamon 1/2 c chopped pecans 1-1/4 c sifted powdered sugar 1/2 tsp vanilla milk (about 4 tsp) Cinnamon sticks(optional) Pecan Halves (Optional)
Lightly grease inside of Dutch oven. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces(total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on sheet of foil.
Roll rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans. Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30 to 3 min or till done. Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 min. Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon over top of cake. Decorate with cinnamon sticks and pecan halves. Serves 16
Chocolate Chip Cookies
2-1/4 c all purpose flour 2 eggs 1 c butter, softened 1 (12oz) semi-sweet morsels 3/4 c sugar 3/4 c brown sugar 1 tsp vanilla extract
In large bowl, combine butter, sugar, brown sugar, and vanilla extract. Beat until smooth. Beat in egg. Gradually add flour. Stir in chocolate chips. Drop onto ungreased pie tin or aluminum pan. Place on trivet or inverted pie tin in 350 Dutch oven
Sugar Cookies
1/2 c softened butter 1/2 tsp salt 1 c sugar 2 tsp baking powder 1 egg 2 c flour 1/2 tsp vanilla extract
Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients and mix well. Drop onto greased pie tin or aluminum pan. Place on trivet or inverted pie tin in 400 Dutch oven. Bake for 6 to 7 min.
Hawaiian Pie
1 stick margarine 1/2 c chopped nuts (pecans, peanuts, almonds) 1 c sugar 1 tsp vanilla 2 eggs 1 tsp vinegar 1/2 c coconut 1 unbaked pie shell 1/2 c raisins
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into pie shell. Place on trivet or inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven about 5 min after removing coals.
Cherry Crisp
2 cans cherry pie filling 2 sticks butter, melted 1 white cake mix 1-3/4 c chopped nuts
Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake for about 30 min at 350
Maple Custard Pie
1 c brown sugar 1-1/2 c scalded milk 1/4 tsp maple extract 2 tbs melted butter 1 tbs cornstarch 1/2 c cold milk 3 beaten eggs pinch of salt 2 uncooked pie shells nutmeg
Makes 2 pies Into scalded milk, mix sugar, extract and melted butter. Combine cold milk and cornstarch and mix well. Add to mixture along with salt and eggs. Beat well. Pour into pie shell. Place on top of inverted pie tin and bake at 450 for 10 min. Top with nutmeg and bake another 25 min at 350
Breakfast Dishes
Spamble Eggs
1 can (7 oz) SPAM 12 eggs 1/2 cup Sanalac instant milk 2 Tbs. dried onions 2 Tbs. dried green pepper
Dice the SPAM and fry in large pan. Crack and stir the eggs and milk with a whisk in a large bowl. Leave the egg shells out. Hydrate the dried onion and peppers, then add to the SPAM. Fold the eggs over the SPAM and spamble them. Serve to 6 Scouts
New Mexico Omelet Philmont Training Center
Eggs ground sausage green pepper onion cheese
Sauté onions and green pepper and brown the ground sausage. Break the eggs into the mixture and scramble. add cheese last, melt and serve.
Biscuits & Gravy
1/2 lb ground sausage 3 tbs chopped onion 2 tbs flour 2 c hot milk black pepper to taste
Prepare Homemade Biscuit recipe. Brown sausage and onion together. Pour off excess grease. Stir in flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy on top.
Eggs R US
2 eggs 1 tbs. margarine 1/2 tsp Dillweed 1/4 tsp Italian seasoning 1/4 tsp. Celery Seed 1 slice ham 1 slice bacon 3 tbs. milk
Dice the ham and slice the bacon into small pieces. Put 1 tbs. margarine into a pan and melt over medium heat. When butter melts, spread it out along the pan and add bacon and ham. Cook for about 10 minutes or until crisp. Don't forget it. Meanwhile, Put the rest of the ingredients into a bowl, without the egg shells. Beat well with a whisk. When the bacon and ham are crisp, add the egg batter to the pan and frequently stir, breaking up the eggs, until the eggs are scrambled. Serves 1.
cinnamon FRENCH TOAST
1 loaf white sandwich bread 1 1/4 cups milk 12 eggs, beaten (minus shells) 1 tbs. sugar 1 tbs. cinnamon
In a medium pot, whisk together eggs, milk, cinnamon, and
sugar. Heat griddle, keeping well greased. Dip each slice bread in egg mixture.
Pat each side to coat well. Fry on griddle until each side is golden brown.
Serve with powdered sugar or syrup.
serves 1 patrol
Breakfast Burritos
1/2 lb. Ground Beef 1/2 tsp. Ground cumin 1 sm. Onion chopped 2 c Potato Par boiled diced 1/2 sm. Green bell pepper 4 Eggs 1/2 tsp. Salt 9 Flour tortillas 1 tsp. Ground black pepper 1/2 c Shredded cheddar cheese
Brown the ground beef with the onions. Drain the fat, then add the spices and diced potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium high. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the tortilla making a burrito. Serve with salsa of your choice. Yield: 3 Servings
Egg in the Nest
1 piece bread 1 egg 1 tbs. bacon grease or shortening
On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both sides of the bread. Place bread in fry pan. Break egg into the hole of bread. Fry egg and bread, Flip once and serve. Season to taste
Miscellaneous Dishes
Crustless Quiche
1/4 lb Butter 3 oz Cream cheese 1/2 c Flour 2 c Cottage Cheese 1/2 dz Eggs 1 tsp Baking Powder 1 c Milk 1 tsp Salt 1 lb Monterey Jack Cheese 1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3 cheeses , baking powder, salt and sugar together. Stir into rue until well blended. Pour into Dutch oven and bake 350 for 45 min.
Mac & Stuff
1 box Macaroni and Cheese 4 hot dogs. sliced 1 1/4 cups water 2 T. margarine 2 cups Stove Top chicken flavor Stuffing Mix 1 cup thawed frozen peas
Prepare Mac and cheese dinner as directed on box. Meanwhile bring water, peas, hot dogs, and margarine to boil in large saucepan. Stir in stuffing mix, cover, remove from heat, stand 5 minutes. Stir stuffing mixture into macaroni and cheese dinner.
Rocky Mountain Gold
This recipe sounds strange, but it's actually very good,
super-easy, and a great way to feed three or four people
on the spur of the moment. You can cook it over a campfire in a Dutch oven or in a large frying
pan.
Ingredients
1-pound roll of fresh sausage (mild, or hot variety)
1 large can (or 2 soup-can size cans) pork and beans, NOT drained
1 can whole kernel corn, drained
Directions
Brown the sausage in a large frying pan,
breaking it up into small pieces. Drain. Add
the pork and beans and the liquid from the can, then add
the drained corn. Stir it up, heat, and serve! Don't use any salt,
pepper, or other seasoning it's not needed.
Dutch Oven Mini Supreme Pizzas
Ingredients
6 English muffins 1 jar pizza sauce 8 ounces shredded mozzarella cheese Toppings as desired, such as chopped onion, chopped green pepper, canned sliced mushrooms, or pepperoni slices
Directions
Split the English muffins and top with pizza
sauce and mozzarella cheese. Add whatever additional toppings you choose, and
bake in a Dutch Oven until the cheese is melted and the muffins are hot all the
way through.
1 cup packed brown sugar 1 cup water 1 Tbs. margarine
Mix and simmer until sugar dissolves. Watch it. Don't Burn it.
variations:
Use regular sugar
Add Maple flavoring
Use
apple juice instead of water.
Barbeque Sauce
Ingredients
1/2 cup catsup 1/2 cup light brown sugar 1/4 cup spicy brown mustard 1/4 cup molasses 1/4 cup cider vinegar 3 cloves garlic, crushed
Directions
Heat all ingredients in a saucepan over medium-high heat. Bring
to a boil then lower the heat and let simmer for 30
minutes, stirring frequently. Remove from heat and
remove the crushed garlic cloves.
Chili Rellano Casserole
2 lg cans whole green chilies 1 lb cheddar cheese 1 lb Monterey Jack Cheese 1 can (13 oz) evaporated milk 3 tbs flour 4 eggs, separated salt & Pepper
Place 1/2 of chilies in bottom of greased casserole dish, cover with all of cheddar cheese. Top with rest of chilies. Cover with all of jack cheese. Beat egg whites until stiff. Beat yolks with flour, milk, salt and pepper in large bowl. Fold egg whites into yolk mixture. Pour over casserole. Bake in 325 Dutch oven for 45 minutes or until knife inserted in center comes out clean.
Squirrel Stew, Georgia Style
2 squirrels, cleaned, cut 2 c bouillon into 6 pieces each 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 sauté in hot 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 crackling.
Other Dishes
Corn Meal Mush
1 qt boiling water 1 c cornmeal salt to taste
Bring water to boil with salt. Slowly stir in cornmeal. Cook 20 min stirring often.
Hasty Pudding
(Fried Cornmeal Mush)
1 recipe cornmeal mush flour 1 tbs oil
Mold mush and refrigerate overnight. Slice into 1/2" slices. Flour lightly and pan fry in small amount of oil until brown, about 15 min a side.
Backpacking Recipes
Indian Pemmican
2 lb dried beef 1 c raisins 1/2 c yellow raisins Beef suet
Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just enough to break up raisins. Turn into bowl and mix well. Pour melted suet over top, using only enough to hold beef and raisins together. Allow to cool slightly. Turn onto a jelly roll pan and allow to cool completely. Cut into strips and then into bars about 1" wide and 4" long. Store in ziplock bags. These bars can be stored for several months.
Angel Hair Filleto di Pomodoro
meal type: dinner servings: 2 pack life: 3-4 days (prosciutto, if not vacuum packed) prep. time: 5 min. cook time: 30-40 min.
Ingredients:
3/4 lb. Angel hair pasta (or thinnest spaghetti available)
1/4 lb. prosciutto, sliced thin, cut into 1/2" squares
(if unavailable, use bacon, trimmed of most fat, cut same way)
1T. garlic
3T. olive oil
1t. basil
16 oz. can crushed Ital. style tomatoes or equivalent
1/4-1/2t. crushed red pepper
2 Sprinklings grated parmesan cheeseNothing warms up the woods like the aroma from this dish. You'll usually find it served only at the fanciest Italian restaurants. When you find out how easy it is to make (even in the woods), don't tell the chef. You may not be welcome back. Put garlic and oil in small pot and sauté 'til just starting to brown. Add prosciutto and brown. Add tomatoes, basil, pepper and water if toms. are reduced. Cook until sauce just starts to reduce but do not cook until it thickens. This is a fresh tomato sauce, not cooked down like the average spaghetti sauce, and must be watery to not be 'sponged up' by the thin pasta. Remove from heat and keep covered (in a dish if you don't have a second pot) while you cook the pasta. Serve with parmesan cheese. NOTE: The beauty of Angel Hair pasta is that the cooking time is very short. The thinner the pasta, the sooner you can eat.
Linguini with White or Red Clam Sauce
meal type: supper servings: 2 pack life: 5 days (garlic) prep. time: 5 min. cook time: 25 min.
Ingredients:
1T. garlic 3T. olive oil 7 oz. can minced clams 1T. dried parsley 1/2t. salt 1/2t. ground black pepper 4T. tomato leather (for red sauce) 10oz. linguini or thin spaghetti 2 sprinklings Parmesan cheese
Sure, you can buy canned clam sauce pre-made but this method takes only minutes to prepare, weighs less, and tastes better. Sauté garlic. Add clams and heat. Add leather and water if red sauce is preferred. Season with parsley, salt and pepper. Remove and keep warm in pot or covered bowl while you cook the pasta. Serve with Parmesan cheese.
Ants in the Oatmeal
Regular oatmeal (not instant) with brown sugar, raisins & nuts, canned fruit
Pudding In A Bag
Package of instant pudding mix
Powdered milk to equal required milk on pudding package
Water to mix in mixture
Pre-trip preparation:
Put pudding in
a plastic zip-lock bag. Add the correct amount of
powdered milk and close. Write on
the zip-lock the amount of water required for the milk.
Preparation:
Add
the correct amount of water to the zip-lock bag and knead the bag until it thickens. This
should take about 5 minutes. Be sure the bag is sealed
tightly. (I usually make my pudding while the rest of my meal is
cooking and I set the bag aside until I'm ready for desert.)
Cut one
of the lower corners off the bag and squirt servings of pudding into everyone's
eating dish.
Foil Cookery Recipes
Foil Dinner Meatballs
Heavy duty foil Frozen meatballs Canned potatoes Cream of chicken soup
Place several meatballs on foil, add some potatoes (you may want to slice them first), and a spoon full of soup. Fold packet to seal well and place on coals (never on flames). Turn after about 10 minutes.
Campfire Roasted Sweet Corn on the Cob
Ingredients:
12 ears of corn 1/2 cup of honey 1/4 cup of water salt and pepper aluminum foil
Directions
Gently pull the husks down from the corn but DO NOT tear
them off. Remove the corn silk. In a small saucepan, boil the honey
and water gently for 4 minutes. Brush the corn with the honey liquid, and
season the corn with salt and pepper to taste. Pull the husks back up
around the corn and wrap each ear in aluminum foil. Place the wrapped
corn in the campfire coals. Cook for about 20 minutes, turning frequently, until
the corn is tender.
CORN ON THE COB
1 ear of corn per scout
butter
spices as desiredHave boys strip cornhusks. Butter corn and add spices as desired (tarragon, parsley, salt, pepper, cayenne, etc.) Wrap in aluminum foil and place over coals. Turn often and they should be done in about 15 minutes.
Chicken and Shrimp Stir-Fry
boneless chicken breast peeled shrimp snow peas teriyaki sauce spices to taste
One of the best foil meals I had included a combination of chicken breasts, shrimp, snow peas, celery, and bean sprouts. Similar to a stir-fry. The meat was place on the bottom (by the way, the chicken had been slightly cooked prior to going), with the vegi's on top. I had a couple of dashes of Teriyaki sauce, some spices (tarragon and others from a pre-mix spice jar).
Only exception was that I didn't turn it over, I let the vegi's cook in the heat from the meat. They were still slightly crunchy, almost steamed.
Pita Pizzas
Ingredients:
pita bread spaghetti or pizza sauce, homemade or store-bought shredded mozzarella or any other type of cheese pepperoni slices or any other desired pizza toppings
Directions:
Cut each
pita round diagonally to give you two pockets. Smear inside of each with sauce,
add cheese, and add desired fixings to lightly
fill. Wrap each half in aluminum foil and place in a fire, on a barbecue,
on a stovetop, or in the oven until hot. Open and eat.
Use the aluminum foil as your plate, and then discard.
Comment:
As long as you are using pre-cooked elements you can use
any method to heat to your preference. Where I live
in Phoenix, we can heat the foil packages sufficiently
just by placing them in the sun during the summer.
Aluminum Eggs (Foil Breakfast)
Sausage Egg Hash brown potatoes Salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked) sausage patty and spices in foil. Wrap securely. Place on coals for 15 minutes
Campfire
Vegetables
Ingredients:
potatoes, peeled and chopped carrots, peeled and chopped mushrooms onions, chopped cauliflower, cut into florets bell peppers, chopped butter salt and pepper
Directions:
Combine vegetables. Lay on one or more sheets of
aluminum foil. Dot with butter. Add salt and pepper to taste.
Roll the foil into a package and place over a campfire for about 30
minutes. Unwrap and enjoy.
In a square piece of heavy duty aluminum foil place enough of each of the following to make one serving:
Sliced ham Sweet potatoes Carrots Pineapple
Surround the ham slices with the other ingredients on the foil then add 1 tablespoon of syrup or honey. Fold using "drugstore" wrap to hold in the juice. Cook package on hot coals for approximately 15 minutes on each side.
Campfire Apples
Ingredients:
large baking apples, one per serving sugar cinnamon light corn syrup 1/2 tablespoon butter per serving
Directions:
Core apples and pare the top third.
Place each on a double thickness of heavy-duty aluminum foil. Fill centers
with a mixture of sugar and cinnamon. Brush peeled surfaces with corn
syrup. Put 1/2 tablespoon butter on top of each. Wrap very securely in
foil. Cook 25 to 30 minutes on a campfire's hot coals. Apples are
done if they feel soft when gently pressed with a gloved thumb.
1 potato 1 sausage link
Core a tunnel in a potato with an apple corer, then stuff the tunnel with a sausage link. Wrap in foil and bake on coals, or in oven for about 45 min.
Worm in the Apple
1 Apple 1 sausage link
Core an apple, stuff with sausage link, wrap in foil, cook until soft (~40 min.)