CAMP RECIPES

Some are old and well tried.  Now it's up to us to give them a try and share with the boys in our Troops. Bon Appetit!

Don't bother PRINTING, you don't have enough Ink or Paper! (JP)

Brown Bag Eggs

In my experience, the Brown Bag Eggs goes somethin' like this:

1. Get a Brown Lunch Bag & roll the rim over for an inch or so 
& poke 2 holes through the doubled part up top.

2. Get a forked stick & poke it through the holes [so it looks 
kinda like a butterfly net made with a paper bag]

3. Separate out the strips of bacon & put them across the bottom
of the bag.

4. Hold the bag over the coals so the heat cooks the grease out 
& fries the bacon.

5. Watch your breakfast go up in flames.

6. Repeat several times, until you finally cook the bacon & 
still have a bag.

7. Crack in some eggs & fry them in the grease [watch out that
you don't repeat #5]

8. Eat the oatmeal that you brought, 'cuz you ran out of eggs & 
bacon & bags.

Happy Scouting!!
Art O'Leary
DL P7, MC T11, [St. Leo's], Leominster, Mass.

In my experience, the Brown Bag Eggs goes somethin' like this:

1. Get a Brown Lunch Bag & roll the rim over for an inch or so 
& poke 2 holes through the doubled part up top.

2. Get a forked stick & poke it through the holes [so it looks 
kinda like a butterfly net made with a paper bag]

3. Separate out the strips of bacon & put them across the bottom
of the bag.

4. Hold the bag over the coals so the heat cooks the grease out 
& fries the bacon.

5. Watch your breakfast go up in flames.

6. Repeat several times, until you finally cook the bacon & 
still have a bag.

7. Crack in some eggs & fry them in the grease [watch out that
you don't repeat #5]

8. Eat the oatmeal that you brought, 'cuz you ran out of eggs & 
bacon & bags.

Happy Scouting!!
Art O'Leary
DL P7, MC T11, [St. Leo's], Leominster, Mass.

________________________________________________________________________



I have only heard of brown bag eggs, but know how to do 
plastic bag eggs. Boil up some water. Into a quart size
ziploc style bag pour one egg, beaten and any omeletter 
ingredients you desire. Set this closed bag into the 
boiling water and in a few minutes you have an easy 
cleanup omelette. 

but it isn't a brown bag egg. sorry

W P Holden
SM, T317, Pine Tree Council, ME

I asked a bunch of people and the results are great!!!

Here are a few of the answers I received.

Page 132 of Roughing it Easy - A Unique Ideabook for 
Camping and Cooking by Dian Thomas] Brigham Young 
University Press, Provo UT 84602 1974 

Bacon and Egg in a Sack.
Method: paper sack
Time: five to ten minutes.
Cover bottom of lunch sack with 2 strips of bacon.
Drop over the bacon 1 egg
Roll sack down in one-inch folds and shove a sharp-pointed 
stick through paper sack. Place over coals.

I'm sure if you left them in a paper bag out in the sun for
a period of time they'd surely cook...

Won't it be the same as cooking eggs in a paper cup? 

Fill a paper cup (bag) with water, place egg in water. 
set cup(bag) in coals. bring water to boil to cook the 
egg. Note keep all flames below the level of the water 
or you will burn the top of the container

It is possibly "How to cook eggs in a paper cup"? 

You know, the old Klondike gimmick. I'll send any of 
my cub scouts out to show you guys how to do it.

and from a girl scout----
http://parentingteens.about.com/library/sp/blkidscookt47.htm

and from a Be First Class director:
It's really easy...tough to do though. You need to set up 
a grill, and fill it with charcoal. You light those...with 
minimal flames. You then get a paper bag, break an egg in 
it, and put a stick through the top of the bag. The bag 
with egg in it should hang just above the coals where it 
is really hot. To test this, move you hand as close to the
coals as you can, when you cannot anymore....that is where 
the bag should be.

It is really tricky to do, I have only successfully done 
it a couple of times...good luck.

Hope this helps!!! It was fun getting these answers.

W. P Holden
SM, T317, Pine Tree Council, Maine



________________________________________________________________________

As we continue the theme of breakfast adventures:
For "Eggz in Bagz" be sure to use Freezer Ziplock Bags 
{& get the good ones - not the cheapo store brand}.
Otherwise you end up holding the melted off top "zip," 
while your breakfast goes swimming in the pot of boiling 
water.

How come the other meals [lunch & supper]} are never 
this challenging?

ps If you like watch your breakfast disappear before your
eyes, try the Dutch Oven Fry-o-lator Donut Recipe in the 
SNE_NET Archives [#589] also.

Happy Scouting!!
Art O'Leary
DL P7/MC T11
[St Leo's] Leominster, Mass.

_______________________________________________________________________

Some additional comments - my Webelos Scouts and now my Scout 
Troop use this method very effectively to avoid cleanup on the 
last morning of a campout.

First, you must use heavy duty ziploc type bags - freezer bags 
work well. Otherwise, you might end up with eggdrop soup.

Second, any omelette ingredients you use should be precooked - 
the few minutes it takes to cook the egg(s) isn't enough to 
cook sausage, onions, peppers, etc.

Also, it helps to periodically remove the baggie from the water 
and knead it a little to thoroughly mix the already cooked part 
of the egg with the still runny part - the objective is, after 
all, a completely cooked breakfast.

Try it - it works and you have wash water already boiled when 
you're done, unless you have succeeded in making eggdrop soup.

John Ross
SM, Troop 121
Colorado Springs, CO

Ziploc Bag Omelettes
http://groups.yahoo.com/group/sne_net/message/1353

Garbage Can Turkey

20 pounds charcoal

new metal trash can

2 to 2 1/2 foot metal stake (rebar works fine)

heavy duty aluminum foil

12 to 14 pound turkey

1. Start the charcoal.

2. Deglaze the trash can. (This Is Very Important!) You can do this by baking the heck out of it before it's used as an oven. Keep it clean.

3. Pound the stake into the ground at the spot where the garbage can will roast the turkey. Cover the stake with foil and place a ball of foil at the top of the stake.

4. Wash the turkey, tie it up, and remove the giblets. Place the turkey on the stake with the legs pointing downward. Place the garbage can upside down over the turkey. Be sure there are no gaps at the base. (A layer of sand helps accomplish this). Shovel hot coals around the base of the can. Place hot coals on the top of the oven (bottom of the garbage can).

5. After 2 to 2 1/2 hours, remove coals from the top and carefully remove can. Test turkey for doneness....Enjoy.

Simple Menu Items

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Simple, but GOOD!

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Breakfast
French Toast
Scouts find this one so filling they say they don't need bacon or sausages to go with it. For each person, you need 4 slices bread, 2 eggs, and 1/2 cup milk. Beat eggs and milk and add cinnamon to flavour. Dunk bread in mixture, but don't soak too long. Fry in buttered pan until golden brown. Top with margarine, pineapple pieces, frozen strawberries. or commercial whipped cream. Serve with hot orange juice (made from crystals) or milk. 

Eggs & English Muffins
For each person, you need: 2 eggs, 2 English muffins, 2 slices ham. Toast the muffins. Fry eggs and ham and make a sandwich. If you like, save one muffin to eat with jam. The Scouts generally eat an orange along with this. Sometimes they prefer tinned fruit (peaches and fruit cocktail are favourites). 

Ultra Easy
Drain tinned fruit and use it to top dry cereal. Add milk. Accompany with orange juice. 

Lunch
Grilled Lasagna Sandwiches
Each Scout eats two sandwiches. For each sandwich, you need two slices bacon or ham and two slices mozzarella or swiss processed cheese. Spread sour cream and tomato paste on bread and sprinkle on a little oregano to flavour. Fry bacon or ham and put it between two slices prepared bread. Butter the outside of the bread, fry, and eat. 
Grilled ham and cheese sandwiches are also popular with the Scouts, and they often accompany them with a Japanese noodle soup and a side dish of fresh carrots. 

Dinner
Camp Tacos
The 130th Duggan Scouts love this one, perhaps because it's easy to cook and clean up. They generally eat two or three big tacos each. Fry ground beef with some taco sauce to spice. Put into taco shells. Top with shredded lettuce, grated cheddar cheese, diced tomatoes, and more taco sauce. Some patrols also bring along sour cream to add to the dish, and most have buns or bread as well as lots of juice on the menu. 

Shish Kebob
The Scouts enjoy all varieties of kebobs and generally serve the meal with instant rice or fire-baked potatoes. Among the popular items to skewer are cubes of beef, green peppers, onions, cherry tomatoes and pineapple rings. 
For a bit of a change, they might try Burger Bobs, a recipe Scouter Hazel Hallgren, Red Deer, Alta., shared with the Leader. String skewers alternately with medium sized meatballs, egg tomatoes, pineapple chunks, and pork sausage pieces. Brush meatballs with oil or melted butter, and grill. 

Steak & Potatoes
Grilled steak, with steak sauce rather than herbs and spices, is by far Alberta's most popular supper. To go with it, the Scouts generally bake potatoes and roast corn-on-the-cob in the fire. If it isn't cob corn season, they use boil-in-the-bag precooked veggies. A few patrols add a salad to the menu, although it's usually only lettuce, tomatoes and cucumbers without dressing or spices. 

Other Ideas
Other 130th Duggan favourites include fried chicken (the guys use shake and bake and usually have corn and instant rice or baked potatoes with it), hamburgers, chili on buns (Sloppy Joes), and spaghetti. For something a little different, perhaps they'll add a couple of Scouter Hallgren's hamburger variations to their repertoire. To make super juicy burgers, add 1/3 cup applesauce for each 500 g meat. Season and cook as usual. Or try Smokey Burgers. Mix grated smoke-flavoured cheese with the ground beef and other seasonings before forming patties and cooking as usual. 


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To top off all of these offerings and your next outdoors meal, try Scouter Hallgren's Jamaica Bananas. Put ripe, unpeeled bananas into the ashes of a good fire and roast until skin is black (about half an hour). Rake out, split peel down the centre, and sprinkle fruit with sugar and lemon juice. Eat with spoon or fingers. 


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The above items are from an article in The Leader, April 1990, submitted to our service by Jim Speirs. (Thanks Jim!) 

Cheddar Scalloped Potatoes

2 tablespoons margarine

1 small onion, sliced

1 can broccoli cheese soup

1/3 cup milk

1/8 teaspoon pepper

4 medium potatoes, cooked and sliced (about 3 1/2 cups)

1. In skillet over medium heat, in hot margarine, cook onion until tender.

2. Stir in soup, milk and pepper. Heat to boiling.

3. Add potatoes. Reduce heat to low, cover, and simmer for 5 minutes, or until hot and bubbling, stirring occasionally. Garnish with parsley sprig if desired.

For cheesier flavor: Add 1/4 cup shredded cheddar cheese in addition to the soup.

Makes 4 servings.

Homemade Beef Jerky

Flank steak, trimmed completely

Marinade Mixture

2 cups brown sugar

1 cup kosher or pickling salt (no preservatives)

3 tablespoons mace

3 tablespoons allspice

3 tablespoons onion powder

3 tablespoons garlic powder

1 1/2 tablespoons ground cloves

1. Rub marinade on the meat and refrigerate meat in a pan. The marinade will liquify and cure the meat.

2. After curing, slice the meat across the grain as thin as you can. Dry it by putting it on the rack of your gas oven and let the pilot light do the work, or by using a dehydrator. The thicker the slices, the longer it takes.

This is enough for at least one flank steak.

Ground Chuck, Cheddar, and Onion

2½ pounds ground chuck

2 medium onions, diced

Cheddar cheese

Crumble beef into frying pan and cook until brown, stirring occasionally. Add onions and continue cooking until cooked through and turning brown. Pour off fat and add a layer of cheddar cheese over the whole pan. Heat just until the cheese starts to melt then dish it out with a spatula. Serve on bread or on a plate with greens or potatoes. Serves 5.

Most Impressive Diet Conscious Chicken Breast with Waldorf Salad

Chicken Breasts, 2 per person

Vegetable oil

Raisins

Pineapple chunks, large can, drained

Garlic rolls

Eggs, beaten

Lettuce, one head

Apples cut into chunks

12 ounces low-fat or no-fat mayonnaise

Dip chicken breasts into beaten eggs. Cool in very hot oil for about 3-4 minutes on each side. Continue cooking if necessary to make sure the chicken is done. Set Aside.

Shred lettuce into a bowl. Add raisins, small apple chunks, and pineapple chunks. Stir in mayonnaise, combining completely. Serve with chicken and garlic rolls. Serves 6 to 7.

Australian Camel Stew

NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P’s in Camp. (serves 3800 people)

3 medium sized camels

½ ton salt

1 ton pepper

500 bushels potatoes

200 bushels carrots

3000 sprigs parsley

1000 gallons brown gravy

2 small rabbits

Cut camels into bite-sized pieces. Cube vegetables (this may take a while, so start early.) Place meat into large Dutch Oven and cover with gravy. When it starts to warm up, slowly add vegetables. Salt & pepper to taste. Simmer for four weeks. Garnish with parsley. If more are expected, add rabbits.

Editor Note: This is from Mr. Enuine's book "Fun With Dutch Ovens".  We put it here to see if anyone is reading this stuff.

Cornish Game Hens on Wild Rice in a Dutch Oven

Charcoal, small bag

1 package onion soup mix

1 can condensed cream of mushroom soup

2 packages original recipe long grain and wild rice

water

3 Cornish game hens

Start the charcoal to get to coals. Meanwhile, combine the onion soup mix with the condensed mushroom soup. In the bottom of a Dutch Oven, empty the packages of rice. Add the amount of water recommended on the rice boxes. Coat the game hens with the soup mixture. Place the hens in the Dutch Oven. Pour any leftover soup mixture in the pot. Roast with coals over and under the oven for about an hour, or until the hens and the rice are done. Serves 6 people.

This dinner also goes well with a Ceasar Salad.

Blackened Chicken

1/2 boneless, skinless chicken breast per person

Spicy Seasoning: 2 1/2 tablespoons paprika, 2 tablespoons garlic powder, 1 tablespoon salt, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon ground red pepper, 1 tablespoon black pepper. Combine all ingredients; store in an airtight container.

1. Prepare Spicy Seasoning (see above).

2. Trim and wash chicken. Put each piece, one at a time, into a ziplock bag and pound with a mallet until each is about 1/2 inch thick.

3. Rub each side of the chicken pieces with seasonings and cook for 7 minutes per side over medium heat in skillet which has been sprayed with non-stick spray.

4. Cut cooked chickem across the grain into thin strips. Serve on salad or rice.

Sloppy Joe

Salt

Pepper

Ground Beef

Onions, chopped

1 can tomato soup

ketchup

BBQ sauce, optional

hamburger buns

1. Salt the skillet. Add the ground beef and brown, breaking it into pieces. Drain off grease.

2. Add chopped onions and cook until onions are done.

3. Add soup. Add ketchup to taste. Some BBQ sauce may be added if desired. Heat through.

4. Add salt and pepper to taste.

Serve on hamburger buns. NOTE: Can be frozen or chilled and reheated. Tastes better after aging and reheating.

Roasted Vegetables and Chicken

1 large whole head of garlic

1 broiler-fryer chicken, about 3 1/2 pounds, cut up

4 medium sized red potatoes, unpeeled

3 small zucchini (about 8 ounces each)

2 medium-sized yellow peppers

1 medium-sized red pepper

6 jumbo mushrooms

2 tablespoons olive oil or salad oil

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary leaves, crushed

2 teaspoons salt

1/2 teaspoon ground black pepper

1 large artichoke

fresh rosemary for garnish

About 2 hours before serving:

1. Preheat oven to 425 F. Remove any loose papery skin from garlic head and separate into cloves. In large roasting pan (about 17 inches by 11 1/2 inches), place garlic cloves and chicken pieces, skin-side up. Bake uncovered 15 minutes.

2. Meanwhile, cut each potato in half. Slice each zucchini crosswise in half. Cut each yellow and red pepper lengthwise into thirds. Cut each mushroom in half.

3. In bowl, toss potatoes, zucchini, peppers and mushrooms with oil, rosemary, salt and black pepper to coat.

4. After chicken has baked 15 minutes, arrange vegetables around chicken pieces. Bake an additional 40 minutes, basting often with the drippings.

5. While chicken and vegetables are baking, prepare artichoke. With sharp knife, cut off stem and about 1 inch straight across top. With kitchen shears, trim thorny tips off leaves. Pull off any loose leaves from around the bottom. Cut artichoke into 4 wedges. In 2- quart saucepan over high heat, in 1 inch boiling water, heat artichoke wedges to boiling. Reduce heat to low, cover and simmer 15 minutes, or until a leaf can be pulled off easily. Drain.

6. After chicken and vegetable mixture has baked 40 minutes, add artichoke wedges to roasting pan, basting artichoke with pan drippings and bake 5 minutes longer or until vegetables are tender and brown and juice runs clear when chicken is pierced with a knife.

7. To serve, arrange vegetables and chicken on large platter. Garnish platter with fresh rosemary. Let each person cut through skin of each garlic clove and spread some soft, sweet-tasting garlic on chicken and vegetables.

Makes 6 main-dish servings

Beef Stew

 6 tablespoons shortening or 1/3 cup oil

2 pounds beef (chuck, round, or rump), trimmed & cubed

4 medium onions

4 cups water

6 medium potatoes

6 medium carrots

3 stalks celery

2 medium green peppers

2 medium tomatoes

1/4 cup flour

1/4 cup water

Special Sauce (prepare ahead)

1 cup red wine

2 beef bouillon cubes

1 clove garlic, finely chopped

Seasonings (mix ahead)

2 tablespoons parsley, finely chopped

1 bay leaf

1/8 teaspoon dried thyme leaves

1 1/2 tablespoon salt

1/4 teaspoon pepper

1. Slowly heat shortening. Brown meat cubes well; remove from pan and set aside.

2. Coarsely chop 1 onion and saute until tender.

3. Return meat to pan. Add 4 C. water, special sauce and seasonings. Cover, simmer 1 1/2 hours.

4. Peel remaining vegetables and cut into chunks. Add onions, potatoes, carrots, and celery to pan once meat has cooked 1 1/2 hours. Cook an additional hour.

5. 20 minutes before end of cooking time, add the peppers and tomatoes.

6. Thicken gravy: Blend flour smoothly into 1/4 C. water. Stir quickly into pan liquid. Cook stirring, until it boils and thickens. Serve with noodles, rice or biscuit.

Roast a Large Roast Beef on a Campout

Barbeque grill, charcoal

Roast Beef

Large Crock Pot type saucepan

Roasting thermometer

Start the coals burning. Once they are going, put the roast on the grill and place the large crock pot-type pan upside down over the beef. Use a roasting thermometer to determine doneness, but it should take the same time as your oven at home, and it will have a nice barbeque flavor too.

Editor Note: Size of the roast is dependent upon the size of the group. Spices can also be added according to your tastes...

The Geezer Cookbook 
By Dwayne Pritchett -- "Medicine Man" 

Breakfasts


REAL SCOUT QUICHE (BREAKFAST) 
Pre-made pastry shell
1 onion, chopped
1 tbs margarine
1/8 tsp ground thyme
1 bay leaf
1/2 lb bacon, cut into pieces
5 eggs
2 egg yolks
1 cup half & half
1/8 tsp ground nutmeg
1/3 lb shredded Swiss cheese

Sauté onion in 1 tbs margarine. Add thyme and bay leaf. Remove bay leaf
after onion is transparent. Cook bacon in separate skillet until crisp,
then drain. Blend eggs, extra yolks, half & half, and nutmeg. Place
bacon, onion, and cheese in pastry shell. Cover with egg mixture. Place
large pot lid upside down and pre-heat Dutch oven. Bake in Dutch oven
until knife inserted near center comes out clean.


DOWN ON THE FARM BREAKFAST 
1 lb bacon cooked
2 cans new potatoes
2 medium onions, diced
1 green pepper, diced
18 eggs, beaten
1 cup milk
1 tbs garlic powder
Tobasco to taste

Cook bacon and reserve grease. Drain potatoes and slice not more than
E1/4in thick. Brown potatoes in reserved bacon grease. Add onions and
Green peppers. Beat eggs and add milk. Break cooked bacon into small
chunks and add to mixture. Add garlic powder and Tobasco to taste. Add to
potatoes and onions. Stir often until set. Great with Red Chili Biscuits.


BREAKFAST FRUIT CHIMICHANGAS 
2 pkg (8oz) cream cheese, softened
1 cup ricotta cheese
1/2 cup sugar
2 tsp grated orange peel
16 flour tortillas
1 large jar apricot preserves
1 can sliced apricots, drained
2 eggs beaten
4 tbs margarine, softened

Pre-heat Dutch oven with large pot lid on bottom and line with foil.
Thoroughly mix together cream cheese, ricotta cheese, sugar, and orange
peel. Spoon about 1/4 cups mixture onto center of each tortilla. Top with
1/4 cups mixture of apricot preserves and sliced apricots. Roll tortilla.
Brush both ends with eggs and fold to seal. Brush each with melted
margarine. Place layer in Dutch oven and sprinkle with sugar. Continue
layering until all are in oven. Bake 8-10 minutes. Strawberry preserves
and 2 pkgs. defrosted frozen strawberries can be substituted for the
apricots.

AIN'T NO GOLDEN ARCH BURRITOS 
2 lb. hot pork sausage
2 tbs garlic powder
2 tbs onion powder
2 tbs chili powder
2 large onions, chopped
2 medium green peppers cubed
2 tbs margarine
2 dozen eggs, beaten
16 flour tortillas
3 cups shredded Jack cheese
4 tbs melted margarine
1 jar salsa, warmed in pan

Cook and stir sausage, onion, and green pepper in large skillet Dover
medium heat. Drain and set aside in a pot. Heat 2 tbs margarine in
skillet over medium heat until bubbly. Mix garlic powder, onion powder,
and chili powder into eggs. Pour eggs into skillet, stir and cook until
set. Pre-heat Dutch oven with large pot lid at bottom and lined with
foil. Spoon about 1/4 cup sausage mixture onto each tortilla. Top with
1/4 cup eggs and 2 tbs cheese. Roll tortilla and fold ends. Brush each
with melted margarine and arrange in layers in Dutch oven. Bake 10
minutes or until golden brown. Serve with warmed salsa.


PIZZA QUICHE SUPREME 
2 Pre-made deep dish pastry shell
3oz pepperoni quarter sliced
1 cup shredded mozzarella cheese
1/2 cup sliced black olives
1 cup grated parmesan cheese
1 cup chopped onion
1 tbs garlic flakes
3 eggs, beaten
1 cup mushrooms, chopped
1 cup tomato sauce
1/2 lb pork sausage
1 cup milk
1 tsp dried basil
1 tsp oregano
1 green pepper, diced

Sauté onion and garlic in margarine. Brown and shred pork sausage. Bake
pastry shell 5 minutes in pre-heated Dutch oven. Remove shell and
sprinkle 1/3 cups mozzarella over bottom evenly. Top with olives, green
pepper, and layer of pepperoni. Beat eggs until smooth. Add milk, pork
sausage, mushrooms, sautéed onion and garlic, 1/3 cups mozzarella, 1/2
cup parmesan, several pieces of pepperoni, basil, oregano, and tomato
sauce. Stir until well blended. Pour mixture into pastry shell. Top with
remaining mozzarella cheese and pepperoni. Sprinkle with parmesan cheese.
Bake in Dutch oven 20-30 minutes or until knife inserted in center comes
out clean. Let stand 10 minutes before cutting. Any combination of pizza
ingredients can be used in filling. This is for the supreme "garbage can"
quiche.


CAMPER'S BREAKFAST 
4 medium potatoes, sliced
2 onions, sliced
2 cans Spam
12 eggs, beaten
1/4 cups milk
oil
salt and pepper to taste 

Heat 1in oil in large skillet. Cook potatoes and onions until potatoes
are soft. Drain oil. Add eggs, milk, and Spam. Stir constantly until eggs
are set. Serve. 

Thanks to Randy Wright - the Inside Geezer


HOBO BREAKFAST TREAT 
2 lb. hot pork sausage
2 pkgs Ore-Ida O'Brien frozen potatoes, defrosted
12 eggs, beaten 

Brown pork sausage in large skillet. Drain grease, but leave enough to
brown potatoes. Add O'Brien potatoes (these already have onion and green
pepper added) Brown potatoes. Add eggs. Stir until "eggs are set. Serve
with biscuits.

Thanks to Bob Smejkal, Troop 38, Troy.


GEEZER ROCKIN' CHAIR BREAKFAST 
1/2 cup margarine
2 tbs onion flakes
2 tbs garlic flakes
6 medium potatoes, boiled, cooled then cut into cubes
2 cups Spam or Treet, cubed
12 eggs
1 tsp salt
1 tsp red pepper
1/2 cup shredded sharp cheddar cheese
Tobasco to taste

Melt margarine in large skillet and sauté' onion, garlic, potatoes, and
Spam. Beat eggs with salt and pepper and Tobasco and pour over potatoes.
Lift edges as it cooks to let egg flow underneath. When eggs are set, top
with cheese to serve. 


GEEZER SUGAR OVERDOSE OATMEAL 
8c water
1 tbs salt
3 cups quick oatmeal
2 cups brown sugar
2 sticks margarine

Bring water and salt to boil. Add brown sugar and margarine. When at
rolling boil, add oatmeal. Cook 5minutes, stirring constantly. Guaranteed
to get you going and keep you going on a cold weather campout.


HOT PEACH CRUMBLE 
12 shredded wheat biscuits
2 cups sliced peaches, drained
1 cup brown sugar, packed
1/2 cup margarine, melted
1/2 cup chopped nuts
2 tbs lemon juice
1 tsp cinnamon

Melt margarine in large skillet. Combine brown sugar, nuts, lemon juice,
and cinnamon and add to margarine. Place biscuits in layers in lined
Dutch oven and arrange peach slices on top. Spoon margarine mixture over
the top. Heat until hot. Add peach juice if too dry.


SWISS SCRAMBLED EGGS 
4 tbs margarine
2 tbs onion flakes
1/2 cups water
4 tbs dry milk
1 cup shredded Swiss cheese
2 tsp Worcestershire sauce
12 eggs, beaten
salt and pepper to taste
Tobasco to taste

Melt margarine in large skillet. Add onion flakes. Combine water, dry
milk, Worcestershire sauce, and cheese, and add to eggs. Pour into
skillet and cook over low heat, stirring until set. Season with salt, 
pepper, and Tobasco to taste. Great with Red Pepper Biscuits.


PEANUT BUTTER FRENCH TOAST 
peanut butter
jelly of choice, if desired
1doz eggs
1 cup milk

Make peanut butter sandwiches (or peanut butter & jelly) to fit size of
patrol. Beat eggs and milk to make batter. Dip in beaten egg and fry as
you would French toast. Serve with hot brown sugar syrup or hot pancake
syrup.


GEEZER CORN CAKES 

6 slices of bacon, cooked and broken up into pieces
2 cup creamed corn
6 eggs
1 cup flour
1 tsp salt
1 tbs baking powder

Combine all ingredients and drop by spoonfuls onto hot greased 9griddle.
Serve with hot sugar syrup or hot pancake syrup.


GEEZER HONEY DOUGHNUTS 
1 envelope dry yeast
1/2 cups warm water
3 cups flour
1 egg, beaten
1/2 tsp salt
1 tbs oil
1 tsp sugar
cooking oil
cinnamon
honey

Dissolve yeast in warm water, mix with other dry ingredients. Knead or
several minutes and set aside in warm place until dough doubles, about 2
hours. Roll flat, cut into 1 1/2in squares and allow to rise 1 hour. Heat
4in of oil in Dutch oven. Drop squares into oil and cook to Ca golden
brown. Drain and dredge in sugar & cinnamon mixture. Heat honey and
drizzle over doughnuts and serve.


FRIED DOUGHNUTS 
3 cans buttermilk biscuits
cooking oil
sugar 
cinnamon

Heat 1 in cooking oil in large skillet. Fry biscuits in oil until olden
brown. Mix sugar & cinnamon together and dredge doughnuts in mixture.
Serve warm.


SOURDOUGH PANCAKES 
2 cups sourdough starter (see entry)
2 cups lukewarm water
2 1/2 cups flour
1 tbs sugar
1/4 cups evaporated milk
1/2 tsp salt
1 tsp baking soda
2 tsp sugar

Combine first three ingredients in large pot, cover and let stand
overnight. Add remaining ingredients, let stand 5minutes, then ladle onto

hot griddle and enjoy.


OZARK CORNCOB SYRUP 
18 red corncobs, broken into pieces
3 cups sugar
1 cup brown sugar
water

Put corncobs into a large pot and add enough water to cover corncobs when
pressed down. Bring to boil and boil for 1 hour. Strain liquid and bring
to another boil. Discard strained corncobs. Add sugar and brown sugar.
Stir frequently until mixture boils down to desired thickness.-Serve over
sourdough pancakes.


MOUNTAIN MAN BREAKFAST 
1 lb bacon
1 large onion, chopped
1 32oz bag O'brian potatoes
12 eggs, beaten-1 1/2 lbs grated cheddar cheese
1/2 lb pepper cheese, grated
1 jar salsa

Pre heat Dutch oven. Cut bacon into small pieces and cook bacon and onion
until clear. Remove mixture and add O'brian potatoes. Do not rain bacon
drippings. Fry until golden brown. Stir bacon mixture back in, then add
eggs. Cover and cook until eggs are almost solid. Sprinkle with cheese
and continue cooking until eggs are set and cheese melted. Serve with
salsa.

Geezer style -- add 1 tbs chili powder, 2 tsp red pepper, and 1 tsp
tobasco sauce to egg mixture before cooking.

Thanks to Liz Stiles - a Prodigy Scouter


DROP CAKES 
1 egg, beaten
1 tbs sugar
1 pint milk
1/8 tsp salt
2 tsp baking powder 
Enough flour to make a stiff dough

Mix ingredients well and drop by teaspoons into hot oil. Roll in powdered
sugar after browning.


ROLLED OATS GRIDDLE CAKES 
2 cups rolled oats
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tbs hot water
1 tsp baking powder
2 1/2 cups buttermilk
2 eggs, beaten
2 tbs margarine, melted
1 cup sugar

Soak oats in buttermilk overnight. Then add rest of ingredients and stir
well. Cook batter as pancakes.


BAKED ASPARAGUS AND MUSHROOM OMELET Yewwwwww! (JP)
2 pkg frozen asparagus
2 cups fresh mushrooms, sliced
1/2 cups green onion, chopped
2 gloves garlic, minced
1 onion, chopped
12 eggs, beaten
1 cup milk
1/2 tsp salt
1/4 tsp nutmeg
1 tsp red pepper
1/2 tsp Tobasco
2 cups shredded Swiss cheese
4 tbs parsley flakes

Cook asparagus, mushrooms, green onion, onion, and garlic in a small
amount of water about 7 minutes or until tender. Drain. In a large pot,
combine eggs, milk, salt, nutmeg, red pepper, pepper, and Tobasco. Beat
until blended well. Stir in cooked veggies and Swiss cheese. Pour into
foil lined greased Dutch oven and bake at 375 for 20-25 minutes or until
set.


HONEY-APPLE PANCAKES 
2 1/2 cups flour
4 tbs baking powder
1/2 tsp salt
1/2 tsp apple pie spice
1/4 tsp baking soda
2 eggs
1 1/2 cups apple juice
4 tbs honey
2 tbs cooking oil

n a large pot, mix dry ingredients well. In a medium pot, mix liquid
ingredients well. Add egg mixture to dry ingredients. Stir until blended,
but still slightly lumpy. For each pancake, pour 1/4 cups batter onto hot
greased griddle.


BACON, AVOCADO & CHEESE OMELET 
Omelet:
16 eggs, beaten
1/2 cups water
2 sticks margarine, melted-1 lb bacon, cooked and crumbled
4 small avocado, peeled and chopped into 1/2in cubes
2 cups grated Monterey Jack cheese
Salsa:-8 fresh tomatoes, chopped fine
3 onions chopped fine
1 jar chopped jalapeno peppers
1 can green chilies
2 cloves garlic, minced
4 tbs ground coriander
4 tbs lemon juice
1/2 tsp caraway seeds
1 tsp cumin
1/2 tsp red pepper

In a large pot, combine all omelet ingredients and pour into foil lined
greased Dutch oven and bake at 375 until set. In a medium pot, combine
all salsa ingredients and stir well. Serve salsa as topping for each
serving of omelet.


EARLY MORNING SAUSAGE RING 
2 lbs hot pork sausage
2 eggs, beaten
1 onion, chopped fine
2 cloves garlic, minced
1 1/2 cups Italian bread crumbs
1/4 cups parsley flakes
1 tsp red pepper
1 tsp cumin
1 tsp coriander

Mix ingredients well in large pot. Place small pot in center of Dutch
oven. Mold sausage mixture around inside wall of Dutch oven and pot to
form ring. Bake at 350 for 20 minutes. Drain off grease. Bake 20 minutes
more. Remove small pot and turn ring upside down onto plate. Fill 0with
scrambled eggs or EGGS ALA KING (see entry)


EGGS ALA KING 
12 hard-boiled eggs
2 pkg white sauce mix
2 can mushrooms
1 green pepper, chopped
1/4 cups pimentos, chopped
1 can green chilies, chopped

Peel eggs and cut into 1/4s. Make white sauce according to package
directions. Add eggs and rest of ingredients. Stir and serve over toast
or in center of EARLY MORNING SAUSAGE RING (see entry)


GRANOLA COLORADO 
6 shredded wheat biscuits, crushed
4 cups Grape Nuts cereal
2 cups All Bran cereal
2 cups slivered almonds
1 cup toasted coconut
1 cup brown sugar
2/3 cups wheat germ
1 lb figs, cut into pieces

Combine all ingredients in gallon zip-lock bag. Seal and shake well.
Serve dry out of the bag for trail mix or in bowls with milk for
breakfast.


FRUITY RICE 
2 cups minute rice
2 can fruit cocktail, drained
1 tsp cinnamon
1 tsp salt
1/2 cups raisins

Drain liquid from fruit cocktail into measuring cup. Pour into medium
pot. Add enough water to make 2 cup. Add other ingredients and bring to
,boil. Let set 5 minutes. Stir to fluff and serve.


COCONUT FRENCH TOAST 
1 loaf white bread
1 7oz pkg. flaked coconut
12 eggs, beaten
1 1/4 cups milk
1 tbs cinnamon
1 tbs sugar

In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Place
coconut in pie pan. Heat griddle, keeping well greased. Dip each slice
bread in egg mixture, then dip in coconut. Pat each side to coat well.
Fry on griddle until each side is golden brown. Serve with powdered sugar
or syrup. 

Fish in Green Sauce

1 cup fresh Italian parsley (flat leaf parsley has a flavor that the curly variety lacks)

1 or 2 onions

peeled cloves of fresh garlic (amount depends on your garlic tolerance!)

1/2 cup of white cooking wine, or white table wine

1 cup olive oil

2 tablespoons of white vinegar

1 teaspoon salt

1 or 2 potatoes, sliced to 1/4 inch thick

1 1/2 pounds pf fillets of grouper, snapper or any good white meat fish

1 small can of early peas

 (You may add a teaspoon each of fresh chives and powdered thyme and dill)

1. Cut stems off parsley and discard. Chop parsley finely with the onion and garlic.

2. In glass bowl, mix parsley, garlic and onion with the cooking wine, oil, vinegar and salt. Mix well with wood spoon.

3. Line bottom of pan with potato slices. Place fish over potatoes and pour sauce all over fish. Empty can of peas over fish. Over medium heat bring sauce to boil. Cover pan with lid and lower heat. Simmer about 20 to 30 minutes or until fish flakes off easily.

Serve fish and potatoes over white rice. Makes 4 - 6 servings.

Fun Food

Witches Brew
Greater St. Louis Area Council

Ingredients: 1 qt. Apple juice, 1 1/2 canned, unsweetened pineapple
juice, 2 TBS fresh lemon juice, 3 cinnamon sticks

Mix all ingredients together in a saucepan. Heat over low heat until
ready to serve. Remove cinnamon sticks. Ladle brew into serving cups.

Worms on a Bun
Greater St. Louis Area Council

Hot dogs, hamburger rolls, ketchup

Cut the hot dogs into thin slices and score the edges (about three cuts
per slice). Boil or microwave until the slices curl like wiggly worms.
Serve three or four worms to a bun and, for an extra-icky toucch, add a
few squiggles of ketchup.

Eyeballs on the Ritz
Greater St. Louis Area Council

Ingredients: Eggs; hardboiled, black olives, Ritz crackers, red food
coloring

Cut hard-boiled eggs in half lengthwise. Remove yolks and make filling
for deviled eggs. Cut out small hole from bottom center of each egg
(about 5/8" diameter.) Poke a black olive partway through each hole and
hold in place by filling eggs with yolk filling. Place each egg, olive
side up, on a Ritz cracker. Paint red lines, resembling blood veins, with
a toothpick on the eye.

Trapper Trail Council

1 box cake mix or 2 boxes muffin mix (and ingredients to make cake or
muffins)
Prepared vanilla frosting
Yellow and red food coloring
String or pull apart licorice
Chocolate covered raisins, small black jellybeans or semi-sweet chocolate
morsels

In a mixing bowl prepare mix according to package directions for
cupcakes. Fill the muffin cups halfway. Bake according to package
directions. Cool completely. Add coloring to make the frosting orange and
spread on cupcakes. Cut licorice into 2-inch pieces. Press 8 licorice
pieces into frosting for legs. Insert 2 raisins, jellybeans or semi-sweet
chocolate morsels for the eyes. Makes 24 spiders.

Troop 300 Stew

Kielbasa (1 pound for each 4 servings)

1 large onion, chopped

1, 10 ounce jar Hot Jalapeno Jelly

Ore-Ida Hash Brown potatoes (1 two pound package for each 4 servings)

1. Slice kielbasa in 1/2 inch slices. Cook with onion in non-stick skillet until onion is clear and kielbasa is browned.

2. Add Hot Jalapeno Jelly and stir until jelly is melted.

3. Remove kielbasa and add hash browns to sauce. Cook until hash browns are done and sauce has covered all the hash browns.

4. Serve, putting kielbasa over hash browns.

Trail Meals

Prepare a bed of coals on which to cook the trail meals. These are main dishes wrapped in heavy duty foil and cooked over coals until done. All contain a source of protein, potatoes, vegetables, and spices.

Protein: Could be chicken (boneless and skinless), steak, hamburger, fish fillets, lobster, shrimp.

Potatoes should be sliced about 1/4 inch thick. Used canned if cooking time will be short (such as for shrimp).

Vegetables: Use fresh or canned. Green beans, corn, carrots, onions.

Seasonings: salt, pepper, seasoned salt, garlic salt.

Your only limitation is your imagination!

Southwest Scramble

These may be prepared as scrambled eggs or in the form of omelets.

Scramble eggs with cheddar cheese, sautéed onions, bacon or ham. Top with salsa (hotness to taste.)

Serve with bagels or Texas Toast (lightly toasted hot dog bun halves).

Beef Jerky

Beef

Italian Dressing

Trim the beef lean, slice thinly (about 1/8 inch max.) and marinate in Italian dressing in the refrigerator overnight. Make sure the beef is covered with the dressing. A zip lock bag works great for this and you can mix it around every so often.

The next day, place the beef in the oven directly on the oven shelves (which have been sprayed with a non-stick spray). Heat on lowest setting until dry and dark. Keep the oven door partly open to let out moisture. You are not trying to cook the meat, just dry it out, though it will come close to being cooked when done. You can also use a commercial food drier if you have one.

Dutch Oven Cooking -- Recipes Group 2


Version 2.3 -- July 1995 

Table of Contents
Return to Title Page and Recipe Index 

5. Recipes -- Group 3 
5.J. Veggies & Soups 
Mike's Broccoli Pie 
Ham & Potatoes Au Gratin 
Old Fashioned Macaroni and Cheese 
Asparagus Tart 
Beef-Vegetable Soup 
Cowboy Soup 
Potatoes and Broth 
Garlic Potatoes 
5.K. Breads 
Homemade Biscuits 
Quick Biscuits 
5.L. Cakes, Cookies & Desserts 
Grandma Audleman's Bread Puddin' 
Monkey Bread 
Dump Cobbler 
"Mother of Invention" Dutch Oven Cobbler 
Easy Peach Cobbler 
Cherry Crisp 
Indian Bread Pudding 
Memphis Molly 
Hawaiian Pie 
Giant Cinnamon-Pecan Ring 
Maple Custard Pie 
Sugar Cookies 
Chocolate Chip Cookies 
Pineapple Upside Down Cake 
Devil's Tooth Cheesecake 
5.M. Breakfast Dishes 
Cholesterol Free Breakfast 
Pita Pocket Breakfast 
Country Breakfast 
Quick & Easy Breakfast Casserole 
Train Wreck Breakfast 
Mountain Man Breakfast 
Crustless Quiche 
Breakfast Muffins 
Biscuits & Gravy 
Breakfast Pizza 
Blueberry Muffins 
Cinnamon Sugar Donuts 
Pecan Caramel Rolls 
Australian Brumbies in the Sandhills 
5.N. Other Recipes 
Chocolate Trifle 
Corn Meal Mush 
Hasty Pudding 
Indian Pemmican 





5. Recipes -- Group 3

5.J. Veggies and Soups

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. 




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 saute' 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. 



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 cheddar 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. Rosie Higher, Ft Walton Beach, Fl 



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 tend