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 tender-crisp
2 tbs cornstarch
1/2 tsp salt
Pinch of pepper
1-1/2 c half-&-half
3 eggs, slightly beaten
1/4 c grated Parmesan cheese


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 (8 oz) cans tomato sauce
1 hot red pepper
1/2 smapp cabbage, coarsely chopped
1 (17 oz) can whole kernel corn
1 (15 oz) 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. 




Garlic Potatoes
6 medium sized potatoes
Garlic salt
1/2 pint of cream


Peel potatoes and cut into thin slices. Place the potatoes in the oven in layers, sprinkling some garlic salt on top of each layer. Pour cream over the lot, and cook for an hour or so until the potatoes are cooked through. 

Bruce Ward, Australian Scouter 





5.K. 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. 




Quick Biscuits

While you are preheating the dutch oven (10 charcoal briquets underneath), make rolled (or drop, if you're camping) biscuits, using the recipe off a Bisquik box. Powdered milk just fine. 


Put the biscuits into the dutch oven and cover. Let sit for 5-7 minutes (this browns them on the bottom). Lift the dutch oven off the bottom coals, and put 25 coals on top. Cook another 8-10 minutes (check at 5 minutes to make sure they aren't burning). Key--oven needs to be HOT. Pete Farnham, CM, Pack 1515, Alexandria, VA 





5.L. Cakes, Cookies and Desserts

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. Magretta Audleman, Shalimar, Fl 



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. 




Dump Cobbler
1 pkg yellow or white cake mix
2 cans pie filling or 1 lg can fruit cocktail
Cinnamon
Butter 


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. 




"Mother of Invention" Dutch Oven Cobbler
1 box yellow cake mix
2 boxes Jiffy brand cornbread (or muffin) mix
2 eggs
2 Tbs vegetable oil
Ingredients required by cake mix
Water to make a medium-thick batter
1 can pineapple chunks or crushed pineapple 


Combine all 3 boxes of mixes together, mixing well. Add the oil and eggs, and any other ingredients that your particular cake mix calls for. Add water until the resulting batter is fairly thick yet. This doesn't seem to be too critical, except if it is too thick it seems to burn easier. Preheat the Dutch oven slightly and oil up good. Add the batter. Drain the pineapple juice and spread the pineapple out evenly over the top of the batter. 


Place the cover on the oven. Use a very small amount of coals on the bottom, about four or five charcoal briquettes worth. Cover the oven top with coals, and bake for about 30 minutes. Replenish the coals on top if needed. Steve Tobin, Scoutmaster 




Easy Peach Cobbler
1 Box Duncan Hines yellow cake mix (O/U, parve)
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Water
Large Ziploc bag to mix cake in 


In Ziploc bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil. 


Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot 

When sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar, Add 2 teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches S-L-O-W-L-Y 


Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving. Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD. 




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 degrees. 



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. 


Memphis Molly
1 15-16oz can tart cherries (not pie filling)
1 15-16oz can blueberries (not pie filling)
1 smaller can crushed pineapple
1 small package of chopped walnuts
2 boxes Jiffy cake mix
1/2 stick butter pats 


Add ingredients order, spread fruit and nuts in bottom of dutch oven. Sprinkle cake mix over all and put butter pats on top. Cook 20 -30 minutes or until "cake" is done. Michael Holmes, Scouter. 


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. 




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 sufted 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 

Ann Audleman, Ft Walton Beach, Fl 




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 





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. 




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 




Pineapple Upside Down Cake
Yellow cake mix (Jiffy cake mix doesn't require eggs)
Pineapple slices
Brown sugar
Maraschino cherries
Butter or margarine


Use a metal pan that will fit into the dutch oven *or* use foil. Put the pan into the oven so that it rests above or on top of 1/2 inch of water in the bottom of the oven. If you are using foil, wrap the foil over the sides of the dutch oven, so that you have a "pan" inside that just rests on top of the water/other but won't fall in. Use several layers of foil. Put dots of butter in pan. Sprinkle brown sugar over bottom. Place pineapple slices in a single layer on the bottom. Place maraschino cherries in the holes in the pineapple slices. Pour cake batter over this. Close up dutch oven, place coals on top if desired or possible, and bake until done. Also, you can include walnuts. Kathleen Burton, Scouter 




Devil's Tooth Cheesecake
Crust: 1/2 cube melted butter
1 pkg chocolate cookie wafers (Nabisco), crushed.


Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides at least 1-inch. 


Filling: 2 pkgs 8-oz cream cheese
1 cup sugar
1 16-oz tub ricotta
6 eggs 
1/2 cup sour cream
1.5 tsp almond flavoring
1.5 tsp vanilla
12 oz Nestles chocolate chips
1/4 cup butter
1/2 cup whipping cream. 


Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch. 


This is very dense and takes about 1.25 hours to bake, so be patient. It is done when the top cracks and is firm. This dessert if great warm, but to true chocoholics, it becomes the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a cup of morning coffee. Craig Bond, Scouter 

[It has been reported to me that this recipe appears in ROCKY MOUNTAIN KETTLE CUISINE II, and should therefore be attributed to Sheila Mills.] 





5.M. Breakfast Dishes
*** Breakfast tip *** 

- Turn the lid upside down on the coals and make french toast or eggs on it. 

- Bake jelly danish by adding a little sugar and butter to a biscuit recipe. Drop on pie tin. Make a depression in middle and fill with spoon of jelly. When baked, drizzle mixture of powdered sugar and vanilla (just a little goes a long way) over top for icing! Jim Sleezer, Roundtable Commissioner, Pawnee Bill District, Will Rogers Council, Stillwater, Ok 



Cholesterol Free Breakfast
Carton/package of egg substitute. We used "Nu-Liad". (8 oz.-8 egg equiv.)
Various omelette fixin's, i.e. celery, onions, CF "bacon" bits, etc.
Sandwich-size Ziploc (TM) plastic bag for each omelette. 


Fill large pot (2-3qt) 4/5 full of water. Bring water to boil. Pour some egg substitute into Ziploc bag. Add favorite omelette fixin's to contents of Ziploc bag. Seal Ziploc bag. Mix contents thoroughly by squeezing. Drop Ziploc bag of omelette into boiling water. Check occasionally. When done, open bag, dump omelette on plate, and dig in. 


This takes about 8-10 minutes to cook. This _does_ really work! I did it, and the Ziploc bag doesn't melt - or leak. "Scout's Honor!" Chuck Bramlet, ASM, Troop 323, Thunderbird District, Grand Canyon Council, Phoenix, Az 



Pita Pocket Breakfast
1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa 


Pre-heat DO (@12 coals on the bottom). Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic, pepper, saute with sausage. Add eggs, sausage fat and cook together until eggs are scrambled. Spoon into Pita Pockets top with salsa to taste. (Hints: Brown sausage and saute garlic onions and peppers in advance, refrigerate or freeze in Ziploc bags. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will need to dispose of). David Drabkin, Scouter, Washington, DC 



Country Breakfast
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese 


In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add hash brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid. Eat and enjoy. Bob Harrold, Council Commissioner, Potawatomi Area Council (Wisconsin) 




Quick & Easy Breakfast Casserole
(a.k.a. - Cholesterol Casserole)
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt 


Line a 12" Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 - 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast for a crowd! 

Frank Chesson, Cubmaster - Pack 82, Assistant Scoutmaster - Troop 92, Stonewall Jackson Area Council 




Train Wreck Breakfast
Take the Dutch Oven you used for Cherry Cobbler the night before. Scrape out the big chunks of uneaten cobbler. Toss in the left over hamburger from last night's foil packs. Cook it up so that the grease is rendered. Toss in the chopped onions left over from last night's foil packs. Stir. Pour the grease into the lid upside down over the coals and brown up the leftover thin-sliced potatoes from last night's foil packs. Once the potatoes are brown, dump them into the Dutch Oven. Stir, being careful to flip over the potatoes so that you don't mash them all up. Once the potatoes are cooked, put in about 6 eggs. Stir. Serve once the eggs are cooked. Sprinkle liberally with Tabasco (TM) sauce. If you've got some shredded Taco Cheese, throw that on top. 

Ron Fox, Cubmaster, Pack 69, Des Plaines Valley Council 




Mountain Man Breakfast
1/2 lb bacon (or pre-cooked sausage)
Med onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz eggs
Small jar of salsa (optional) 


The following requires 6-9 bottom coals and 12 -15 top coals: 

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10 - 15 minutes) 


Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes. Slice and server like quiche. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man.) Cooking times will vary with the weather and your state of awake but its almost impossible to screw up. Serves 6. Rich Locke, Adviser, Post 486, Williamsburg, VA 




Crustless Quiche
1/4 lb Butter
3 oz Cream cheese
1/2 c Flour
2 c Cottage Cheese (approx. 1 lb)
10 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. 




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. 



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. 




Breakfast Pizza
All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham, bacon, sausage your preference or all three and cheese. First stretch the biscuit dough thin a spread it over the bottom of the dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up. It work for us and was given to our lodge by a Scoutmaster and his troop credit must go to Troop 29 of Union, Mississippi. Happy Cooking. Joe Maxwell, Scouter, OA Lodge Advisor 




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 



Cinnamon Sugar Donuts
Several tubes of refrigerator biscuits 
Mixture of sugar and cinnamon
Cooking oil 


Heat about one and a half inches of cooking oil in the Dutch Oven. Be careful not to allow it to become too hot. Heat over coals, NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. CAREFULLY drop them from a spoon into the hot oil. Turn them once. Remove them from the oil and roll them in the cinnamon and sugar mixture. WARNING: These are habit forming. 

Bob Harrold, Council Commissioner, Potawatomi Area Council (Wisconsin) 



Pecan Caramel Rolls
1 tube of refrigerator biscuits (10 count)
1/2 cup brown sugar
1 stick butter or margarine
Generous amount of chopped pecans
Cinnamon
Raisins (optional, but good) 


Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of a chef kit. (large frying pan) Stir well until sugar/butter becomes a caramel. Add pecans and raisins to the caramel mixture. Cut the biscuits into quarters. Stir into the caramel mixture, coating each part with caramel. Place the pan in the Dutch Oven using the "three stone method" bake the biscuits until they are golden brown. About 15 minutes. Enjoy. 

Bob Harrold, Council Commissioner, Potawatomi Area Council (Wisconsin) 



Australian Brumbies in the Sandhills
Filling:
Cold cooked meat
Any vegetables you have
Some oil 

Batter:
2 cups SR flour
Pinch salt
Milk
1 egg 


Place flour, salt and the egg in a bowl and mix well slowly adding a little milk until you have a 

smooth batter. Chop vegetables and leftover cooked meat then mince the vegetables and meat together then mix into the batter. Have hot oil in the camp oven. Spoon mixture into the hot oil. Turn them when the edges look tike crumpets that are bubbly. Fry till golden brown. Serve as they are but I like them with Bacon and eggs! Jim McGregor, Australian Scouter 






5.N. Other Recipes
Some of these recipes do not really pertain to the dutch oven but I have included them for you to consider in other cooking situations. 



Chocolate Trifle
1 - 19.8 oz package of Fudge Brownie mix
1/2 c coffee flavored liqueur
4 tbs strong brewed coffee
1 tbs sugar
3 - 3.9 oz package instant chocolate pudding mix
12 oz container whipped topping
6 - 1.4 oz English toffee candy bars (crushed) 


Prepare the brownie mix and bake according to package directions. Prick the top of the warm brownies at 1 inch intervals using a fork and drizzle with kahula or coffee. Let cool and crumble. 


Prepare pudding mix according to package directions, omitting chilling. Place 1/3 of crumbled brownies in the bottom of dutch oven which has been chilled to freezing (i.e.: place in snow for 1/2 hour). Top with 1/3 of pudding, whipped toping and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. Chill for 8 hours. Bradley Beaulieu, David Urban and Peter Stein, Scouts in Troop 1577, Herndon, VA 




Corn Meal Mush
1 qt boiling water
1 c cornmeal
Salt 


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. 




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 Ziploc bags. These bars can be stored for several months. 

COOKBOOK
COMPILED BY B.S.A. TROOP 886
CHESTERFIELD, VIRGINIA
ROBERT E. LEE COUNCIL


Camping Cookbook BSA Troop 886
TABLE OF CONTENTS
Cooking Hints........................................1

Breakfast Recipes
Hard and Soft Boiled Eggs.........................6
Fried Eggs........................................6
White Sauce.......................................6
Creamed Eggs......................................6
Overnight Breakfast...............................6
Poached Eggs......................................6
Scrambled Eggs....................................6
Bacon and Egg in a Sack...........................7
Pancakes..........................................7
French Toast......................................7
Brighten-Up Breakfast Stew........................7
Kwale's Chocolate Blueberry Pancakes..............7
Donuts............................................7
Fried Biscuits....................................7
Sticky Buns.......................................8
Funnel Cakes......................................8
Fasnacts..........................................8
Apple Fritters....................................8
Fasnacts (Amish)..................................9
Beef-n-eggs.......................................9
Campfire Hash.....................................9
Potato Cakes......................................9
Creamed Dried Beef................................9
Fried Potatoes with Yellow Stockings.............10
Fortified Oatmeal................................10

Lunch Recipes
Special Stew.....................................11
Sloppy Joe's.....................................11
Campfire Sandwich................................11
Minute Pizza.....................................11
Dog in a Blanket.................................11
Chicken Noodle Soup..............................11
Philly Cheese Steak Sandwiches...................12
Grilled Cheese Sandwich..........................12
Pennsylvania Corn Chowder........................12
Rueben Sandwich..................................12

Main Dish Recipes
Basic Meat Mix...................................13
Bunyon Burgers...................................13
Hobo Packs.......................................13
Hamburger Stew...................................13
Shish Kebob......................................13
Beef Stroganoff..................................14
Camp Stew........................................14
Dutch Oven Chicken Dinner........................14
Oven-fried Chicken...............................14
Fried Fish.......................................14
Baked Fish.......................................14
Steamed Fish.....................................15
Stuffed Green Peppers............................15
Camp Chili.......................................15
Sheepherder's Stew...............................15
Mexically Sally..................................15
Pot Roast........................................15

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Camping Cookbook BSA Troop 886
TABLE OF CONTENTS
Green Bar Stew...................................16
Pot Roast........................................16
Guadalupe Chili Pie..............................16
Meat Loaf........................................16
Pork Chops.......................................16
Fish-in-foil.....................................17
Batter Dip.......................................17
Roast Beef.......................................17
Elephant Stew....................................17
Pan Fish Italian.................................17
Grilled Shark....................................18
Slum Gullion.....................................18
Skillet Spaghetti................................18
Chicken Stew with Dumplings......................18
Corned Beef Stew.................................18
Potluck Beans....................................19
Skillet Hash Pie.................................19
Tortilla Pizza...................................19
Mexican Meatballs................................19
Buffalo Chicken Wings............................20
Hamburger Barbecue...............................20
Sausage Stew.....................................20
Dried Corn and Fresh Sausage Stew................20
Hookie House Special.............................20
Grilled Chicken Fajitas..........................21
Smothered Flank Steak............................21
Stuffed Hamburger with Style.....................21
Chicken Chili....................................22

Sauces
New Basic Barbecue Sauce.........................23
Hot Stuff Barbecue Sauce.........................23
Meat Marinade....................................23
Universal Sauce..................................23

Beverages
Kwale's Dr. Pepper Floats........................24

Vegetables
Pinto Beans......................................25
Corn on the Cob..................................25
Baked Potato.....................................25
Popcorn..........................................25
Popcorn in Foil..................................25
Broasted Corn....................................25
Stirred Vegetables...............................26
Pickled Cabbage..................................26
Pepper Cabbage...................................26
Fried Cabbage....................................26
Corn Fritters....................................26
Fried Corn.......................................27
Candied Sweet Potatoes...........................27

Desserts
Lazy Cobbler.....................................28
Trail Cobbler....................................28
Carnival Apples..................................28
Folded Pies......................................28
Bread Pudding....................................28

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Camping Cookbook BSA Troop 886
TABLE OF CONTENTS
Dessert Sauce....................................29
Apple Fritters...................................29
Rice Pudding.....................................29
Apple Crisp......................................29
Peach Cobbler....................................29
Berry Pie........................................30
Home Made Ice Cream..............................30
Pineapple Upside-down Cake.......................30
Dump Cake........................................30

Breads
Biscuits.........................................31
Southern Corn Bread..............................31
Bannock Bread....................................31
Hush Puppies.....................................31
Home Made Bread..................................31
Drop Biscuits....................................32











































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Camping Cookbook BSA Troop 886
COOKING HINTS

Soap the bottom and side of your pots and pans before putting on the fire.
This will reduce the amount of scouring you will need to do when cleaning up.
Liquid soap is easier to use than bar soap.

If cooking on a wood fire, wait for the flames to burn down. The coals are
where the heat comes from. Also the flames will blacken the bottom and sides
of the pot making clean up more difficult.

When using a propane or gas stove you have a variety of heat settings, wide
open is not the best way to cook.

Just because what you are cooking is black on the outside it does not mean
that it is cooked all the way through. Check the insides before serving.

If you continually have burnt on the out side and raw on the inside food.
Lower the cooking temperature so the food will cook more evenly.

Get copies of your favorite recipes at home and suggest them for camping
trips.

Follow the recipe and box directions to prepare food.

Many camping books have recipes. Check them out from the library and copy the
ones that sound good.

Do as much preparation as possible at home. Dice your onions, green peppers,
etc. at home and store them in plastic bags. Place in the cooler before leav-
ing.

To cut down on grease in camp food, fry meats in a fine dusting of salt in the
skillet instead of fat or shortening.

Vegetables such as celery carrots, radishes, cabbage, and lettuce will keep
fresh longer if wrapped in foil and several layers of brown paper bag.

A little vinegar will remove onion and fish odor from a skillet.

Scrambled eggs go further if bread crumbs and a little milk are added.

A little dab of butter in oatmeal while its cooking will make pot easier to
clean.

Pancakes are less likely to stick if you add a tablespoon of melted fat to
each 1.5 cups of batter.

To remove fishy odor from your hands, rub a little vinegar on them and rinse
with cold water.

Bullion cubes can be substituted for meat stocks when making camp soup, stews,
and gravies.


Drop a small pat of butter or one tablespoon of oil in your spaghetti water to
prevent it from boiling over.

Stir pancake batter instead of beating it, don't worry about the lumps. they
will disappear.


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Camping Cookbook BSA Troop 886
COOKING HINTS

On a cold day. butter may be too hard to spread easily. Invert a heated bowl
or pan over the butter dish for a few minutes. This will soften the butter but
not melt it.

Save TV dinner tray to use in camp.

Sprinkle a few drops of water on sliced bacon to keep it from shriveling in
the pan.

To keep cheese from molding, wrap it in cheese cloth dipped in vinegar.

A piece of apple or orange inside a covered container of brown sugar will keep
it soft.

To keep salt shaker from spilling while traveling, Screw a piece of plastic
wrap under the lid.

Place bread in a shoe box to keep it from being smashed.

Rice in the salt shaker will absorb moisture and keep salt from lumping.

By using lids whenever possible, you will greatly reduce the cooking time
required for many foods,

Lightly grease a cast-iron griddle before making first pancakes. Then rub a raw
peeled potato between batches. This will produce golden brown flapjacks that
will not stick.

To tenderize tough cuts of meat, as for stew, add a little vinegar to the
water in which the meat is being boiled.

Cheese cut in small strips or narrow slices will keep well in a covered glass
jar.

A little lemon juice added to the boiling water will make rice whiter and keep
the grains from sticking.

At or near sea level foods cook quickly, care must be taken to prevent burn-
ing.

A can or bottle can be used as a rolling pin.

Eggs can be removed from the shell, whole, and stored in an oil jar with lid.
They won't break and can still be poured out on at a time.

Form hamburgers, biscuits or cookies with a clean tin can, glass or cup.

Use fingernail polish to mark foil dinners. It won't burn off in the coals.

Do not spray non-stick coatings for pans on a hot skillet / pan or near coals
or flames. The spray can ignite causing the can to explode.

Vegetables can be warmed directly in their own can, but you must first open
the lid part way to vent off steam. Otherwise, the can might explode.

A small soft drink bottle can be used as a potato masher.

Mix instant drinks in a screw top plastic bottle.

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Camping Cookbook BSA Troop 886
COOKING HINTS

Adding a pinch or two of salt to water when boiling a cracked egg will prevent
the whites from running out, or wrap the eggs tightly in aluminum foil.

A pinch of flour sprinkled on fat while frying will stop the spattering.

Removing a single strip of bacon from a package is difficult. Roll the pack-
aged tightly. The slices will come off easily.

Don't salt meats while (or before) they are broiled. Salt starts the juices
running and you'll loose flavor.

Slab bacon will keep without molding for long periods if first washed in water
and a small amount of soda, then dried over a smoky fire.

Biscuits, breads and corn cakes which are dried out can be freshened by plac-
ing in a brown paper bag after sprinkling lightly with water. Place the bag
near the heat or in a reflector oven for a few minutes.

If vegetables or cereal scorch, plunge the pan and all into cold water for a
few minutes. Much of the burned taste will be dissipated.

Test spaghetti for doneness by throwing one noodle up against a tree. If it
sticks it is done. (Remove from tree after test!)

If your stew or gravy is too salty, cut pieces of raw potato and add to the
mix. Remove after a few minutes. The potato will absorb the salt.

Eggs dipped in boiling water for 10 seconds will last for weeks in a camp ice
chest.

To check if an egg is fresh place it in water, if it sinks it is fresh if it
floats it is bad.

Store eggs with large end up, they will stay fresh longer.

Lining your cooking equipment with foil will save cleanup.

Wipe dishes and pans with a paper towel, to get the grease off before clean-
ing.

A pop top liquid soap container can be used to store vegetable oil. (Be sure
to mark the contents of the container on the outside.)

A whisk broom or a 4 inch paint brush can be used to sweep out your tent
before striking.

When traveling you can heat frozen T. V. dinners on the manifold of your car.

A substitute for maple syrup can be made by heating brown sugar in a little
water.

Deepen a shallow pan with heavy duty aluminum foil.

Use plastic bags for mixing foods.

Use a clean stick as a stirring spoon.



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Camping Cookbook BSA Troop 886
COOKING HINTS

A maple syrup substitute can be made by heating brown sugar and a little water
while stirring constantly.

Enjoy scrambled eggs but don't get stuck with a hard-to-clean pan. Rinse it
out with cold water first and leave a very thin layer of water at the bottom
before adding egg.

To separate egg yolk s from the whites, crack egg into a saucer. Turn an egg
cup upside-down over the yolk. Tip off white into a basin.

Take the backache out of washing messy pans by always filling used pans with
cold water straight away.

When popping corn, you'll get better results if you place corn in the freezer
for a day, or as long as you care, beforehand.

Save your used eggshells in a jug of water. In a few days it will be ready to
use on your indoor plans, the resultant liquid makes a good plant food.

Keep water boiled over a wood fire free of that smoky taste by throwing a
clean sliver of wood into the water while your boiling it.

You say that some of the eggs you carried along acquired a cracks en route?
You can still boil them successfully if you first wrap them in tissue, Use
string to tie the tissue closed like a purse around the egg.

If you carry along eggs, avoid cracks (and worse) by packing them in your
flour or sugar.

You need even heat for griddle cooking, so use the griddle only over coals or
on a stove. It won't work successfully over a campfire.

To test the griddle temperature before cooking, let a drop of water fall onto
the surface. If the water simply lies there and bubbles, the griddle is too
cool. If the drop pops and jumps, it's time to cook. If it splatters and
disappears, the griddle is too hot and should be raised a bit from the heat
source.

If you're having a problem cleaning a pan, rub the area with salt.

To refreshen a pack of marshmallows place them in a brown paper bag and place
in a warm oven for a few minutes.

Use foil ring dividers for frying eggs. Put rings in the greased pan and drop
eggs into each ring.

If you burn the inside of a cook pot, shake cream of tarter into the pot, fill
with water and bring to a boil. Boil for a few minutes, pour out water, and
wipe clean.

The day is hot and breezy and you want to keep your drinking water cold. Wrap
the water container in a wet cloth and hang it in the open from a branch of a
tree. It's good as putting it in a regular fridge

On that same day you can keep your dinner meat cold by wrapping it in foil
and burying it in the ground.



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Camping Cookbook BSA Troop 886
COOKING HINTS

When you've finished cooking, set your cook pot off to one side. Perhaps if
you give them their own plate, the bees, wasps, flies and other pests will
stay away from yours.

The Hand Thermometer enables you to try on your campfire, recipes which speci-
fy a cooking temperature. Of course, the secret of any campfire cooking is to
try and maintain steadily glowing coals, but once you have your fire in this
state, you can gauge its approximate temperature by using your hand.

Hold your bare hand over the coals and count off second ("1 and 2 and
3..."). Your temperature guide id the number of second you can hold your
hand over the fire.

-If you have to remove your hand between four and five
seconds, you have a low heat (about 300 degrees F)
-If you have to remove your hand between three and four
seconds, you have a low heat (about 350 degrees F)
-If you have to remove your hand before you can count
to three seconds, you have a low heat (about 400
degrees F)

To find the temperature you want, raise or lower your hand and you will
know where to set your cooking utensils. No matter what you are cooking,
the results will be more consistent if you maintain an even or near-even
heat. And, by using your hand thermometer, you will assure that your meal
cooks at the rate which will produce the tastiest results every time.


Avoid "burnt offerings" from a Dutch oven by placing the baking pan 4 to 5 cm
above the bottom of the oven.

Cover the ice in a picnic cooler with foil to help it last longer. Keep the
water in your canteen cooler by wrapping the canteen in foil.

Toast sandwiches by wrapping them in a foil envelope and placing them on the
embers or a hot plate for a few seconds.

Because foil-wrapped foods tend to scorch where they are in direct contact
with the coals, use a double wrapping of heavy duty foil and turn food fre-
quently during cooking.

To make a sprinkler top for vinegar or oil bottle, shape a piece of foil over
the bottle opening, secure with a rubber band, and punch small holes in the
foil.

Save clean-up time by lining casserole, baking and frying pan with heavy duty
foil before cooking in them.

When it is time for washing up, a crumpled ball of foil makes an excellent
scouring pad for pots and pans.

To keep marshmallows from burning dip them in water before holding them over
the flame.






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Camping Cookbook BSA Troop 886
BREAKFAST RECIPES
1
Hard and Soft Boiled Eggs

Place eggs in water and bring to a boil. Remove pan from heat and cover.
Cooking time is 5 to 8 minutes for soft boiled or 20 minutes for hard boiled
eggs. When eggs have cooked remove from water and place in cold water, this
will make removing the shell easier.
1
Fried Eggs

Heat pan over medium heat. Add bacon grease or shorting. Break into the skil-
let 4 to 6 eggs, depending on the size of the skillet. Cook at medium tempera-
ture until done to your preference. (Serves 4 to 6)
1
White Sauce

Use the following chart for desired consistency
Thin Medium Thick
1 1 1 cup milk
1 2 3 tablespoons flour
1 2 2 1/2 tablespoons butter
1/4 1/4 1/4 teaspoons salt
pepper

Melt the butter in a pan over low heat. Add the flour and salt then stir for a
few minutes. Add the milk and stir rapidly until smooth.

Variations: Add any of the following, 3/4 cups diced celery, 1/2 cup grated
cheese, 1/4 pound of shredded dried beef, 8 diced links of browned sausage, 8
fried and crumbled strips of bacon, or 1/2 cup diced ham.
1
Creamed Eggs

Prepare 2 cups of White Sauce (Double the White Sauce recipe above). Dice and
add 4 hard boiled eggs to the sauce. (Serves 4)
1
Overnight Breakfast

2 cups oatmeal
1 cup dehydrated fruit
3 cups water

Place ingredients in a pot or Dutch oven and cover. Place in a hot pit and
cover with hot dirt. Uncover in morning. Breakfast is ready.
1
Poached Eggs

Heat about 2 inches of water in a pot. Place mason jar rings, bottom side up,
on the bottom of the pot to keep the eggs separate. Break egg into the ring.
Let cook until done, about 10 minutes.
1
Scrambled Eggs

Warm the pan over medium heat. Add bacon grease or shortening to pan. Add
slightly beaten eggs and cook to desired consistency while stirring.

Variations: Add any of the following: grated cheese, shredded dried beef,
diced pieces of browned sausage, fried and crumbled strips of bacon, or diced
ham.

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Camping Cookbook BSA Troop 886
BREAKFAST RECIPES
1
Bacon and Egg in a Sack

Cover the bottom of a lunch bag with two strips of bacon. Break an egg over
the bacon. Roll top of bag down in 1 inch folds and shove a sharp pointed
stick through the folds. Place over coals. Cooks in 5 to 10 minutes.
1
Pancakes

Follow directions on Bisquick package. Fruits or nuts may be add to batter for
variations.
1
French Toast

3 eggs 1/2 teaspoon salt
1/2 cup milk 10 slices bread

Break eggs into a bowl and stir in milk and salt. Dip bread into the egg
mixture and fry in a greased pan.
2
Brighten-Up Breakfast Stew

1/2 pound bacon 6 eggs
1 can potatoes

Fry the bacon in a skillet, drain off grease and crumble bacon. Dice the
potatoes and add to the bacon. In a separate skillet scramble the eggs. Add
eggs to the mixture. Season to taste.

Kwale's Chocolate Blueberry Pancakes

1 Shake and Pour Bisquick Blueberry pancake mix
Water
3 Individual packets hot chocolate mix with marshmallows

Mix pancake mix according to package directions. Add the chocolate mix. Top
with favorite syrup or whipped cream.

Donuts

1 package biscuits Cinnamon sugar
Vegetable oil

Pour about 1/2 inch on oil in a pan and heat until the oil is very hot. Shape
biscuits into a donut shape and fry in the oil until golden brown. Dip the
cooked donut in cinnamon sugar.

Fried Biscuits

1 package biscuits
Vegetable oil

Pour about 1/2 inch on oil in a pan and heat until the oil is very hot. Place
the biscuits in the oil and fry until golden brown, turn and fry other side.






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Camping Cookbook BSA Troop 886
BREAKFAST RECIPES
4
Sticky Buns

2 packages yeast dissolved in 1/2 cup water
1/2 cup sugar 2 tablespoons salt
1 or 2 eggs 6 tablespoons butter
7 cups all-purpose flour 1 1/2 cup lukewarm water

Mix all ingredients and let rise twice. Divide into 2 portions. Roll each on
an oblong. Spread with soft butter, sprinkle with brown sugar, and cinnamon if
you wish. Roll up as for a jelly roll, Cut into 1 inch slices and place, cut
side up, into prepared pans. Cover with a towel, let rise until doubled. Bake
a t 375 degrees for about 1/2 hour. For extra measure of goodness drizzle with
icing when baked or add nuts before rolling.
To prepare pans: melt about 2 tablespoons of butter in each of 2 9x13 inch
pans. Sprinkle with brown sugar and drizzle with molasses. The more sugar and
molasses, the stickier the buns will be.
4
Funnel Cakes

1 egg 2/3 cup milk
2 tablespoons sugar 1/4 teaspoon salt
3/4 teaspoon baking powder 1 1/3 cup sifted flour

Beat the egg and add the milk. Sift sugar, salt, baking powder and flour
together. Add the milk and egg. Beat until smooth, pour batter into funnel
holding finger over bottom. Allow batter to fun out of the funnel into hot
deep fat (375 degrees) making a swirl from the center of the pan to the outer
edge. Cake may be made any size wanted. Fry until golden brown. Drain on paper
towel. Powdered sugar may be sprinkled over cake if desired.
4
Fasnacts

2 eggs 1 cup sugar
2 1/2 tablespoons soft butter 3/4 cup milk
3 1/2 cups flour 4 teaspoons baking powder
1/2 teaspoons salt

Beat eggs until light and foamy. Add sugar, 1/4 cup at a time, and beat until
thick after each addition. Add butter and blend. Stir in milk. Mix dry ingre-
dients together and add in three parts to the first mixture. Cover and chill
1 1/2 hours. Roll 1/4 inches thick. Cut with doughnut cutter and fry in hot
oil heated to 375 degrees. When brown on one side, turn and brown on the
other. Drain.
4
Apple Fritters

2 cups flour 1 tablespoon baking powder
1 teaspoon salt 1/4 cups sugar
2 eggs 1 cup and 1 tablespoon milk
3 cups chopped apples (Yellow Transparent are best)

Blend egg and milk, stir in dry ingredients. Fold in apples. Drop by table-
spoon into hot oil. Drain.






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Camping Cookbook BSA Troop 886
BREAKFAST RECIPES
4
Fasnacts (Amish)

1 cup warm mashed potatoes 3 egg yolks
1 cup sugar 1 cup flour
1 cake yeast dissolved in 1 cup warm water

Mix well in large bowl. Add 3 egg whites beaten stiff. Let rise three hours.

Add:
1 cup butter 1 cup sugar
1 cup warm potato water (left from potatoes)
6-7 cups flour

Knead well. Let rise 6-6 1/2 hours. Roll out dough 1/2 inches thick. Cut and
let rise again for a short time. Fry in hot oil.
3
Beef-n-eggs

2 15-oz cans of corned beef 8 eggs
hash

Divide the corned beef into eight equal portions, press the beef on the sides
and bottom of oiled dessert molds or foil cupcake pan. You may want to place
cupcake papers in aluminum dessert molds and use these for holding your beef
and eggs. Break eggs and place one in each beef lined bowls. Place the bowls
in the oven and bake for 15 minutes.

Campfire Hash

3 pounds ground meat 8 - 10 medium potatoes (diced)
3 medium onions (chopped) 8-oz. can tomato sauce

Put the potatoes in a pot with enough water to cover and bring to a boil. When
the potatoes are soft add onions and ground meat. Mix well. Grease a large
frying pan and put on the fire. When the grease is hot, add the hash mixture.
Brown on one side, then turn and brown the other side. When the hash is almost
done, pour on the tomato sauce and heat for a minute or two. (Serves 6 to 8)
4
Potato Cakes

To about 3 cups of mashed potatoes beat in a large egg. Chop fine and add to
potatoes a small onion, a stalk of celery, and a few sprigs of parsley. Form
potatoes into patties. Brown on both sides in a frying pan in which several
tablespoons of fat has been heated.
4
Creamed Dried Beef

Saute chipped dried beef in butter. When it starts to brown and get a little
crisp, add enough flour to lightly coat the pieces of dried beef. Cook several
minutes and then pour milk over meat to just cover it. Bring to boil and lower
heat. Cook gently until milk has thickened. Pour over toast to serve. Be sure
to let beef start to brown so the gravy will have a nice color to it, instead
of looking like library paste. This may also be made using very thin sliced
Lebanon bologna.





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Camping Cookbook BSA Troop 886
BREAKFAST RECIPES
4
Fried Potatoes with Yellow Stockings

Cook potatoes in their jackets. Peel while still warm, slice and fry until a
nice golden brown. Beat one or two eggs slightly with a fork and pour over
the potatoes, stirring to distribute and continue to fry until egg is cooked.

Fortified Oatmeal

1/3 to 1/2 cup instant oatmeal 1/3 cup raisins
1 tablespoon brown sugar 1/3 cup dried apples
1 tablespoon wheat germ dry milk to make one cup liquid
Nuts of choice (if desired

Cook cereal according to directions on container. Use milk for liquid. Add
other ingredients, mix thoroughly, and let stand for a minutes or two. Serves
one.











































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Camping Cookbook BSA Troop 886
LUNCH RECIPES
1
Special Stew

1/2 cup wheat 1 teaspoon salt
1/2 cup rices 1/4 teaspoon pepper
3 cups water 1 onion (diced)
5 carrots 4 beef bouillon cubes
4 potatoes

Combine wheat, rice and water in a pot and simmer unit the wheat and rice are
soft. Slice and add carrot, potato, salt, and pepper. Dice and add the onion.
Simmer until the vegetables are tender. Add bouillon about 15 minutes before
serving. (Serves 8 to 10)
1
Sloppy Joe's

1 pound ground meat 1 tablespoon catsup
1 onion diced 1 teaspoon mustard
1 can chicken gumbo soup Hamburger buns

Brown the hamburger and onion in a pan. Add the soup, catsup and mustard. Heat
until warm. Serve on hamburger buns. (Serves 6 to 8)
1
Campfire Sandwich

Chipped beef
Cheese
Bun

Place chipped beef and cheese on a bun. Wrap in aluminum foil. Place on coals
about 5 minutes per side. You may use any type of meat. (Serves 1)
1
Minute Pizza

1 package English muffins
1 can pizza sauce
1 pepperoni sausage (sliced)
1 package Mozzarella cheese

Place English muffin halves on foil in a Dutch oven. Cover each muffin with
sauce, pepperoni, and cheese. Bake 10 to 15 minutes. (10 to 12 pizzas)

Variations: Add your favorite pizza toppings.
1
Dog in a Blanket

1 can biscuits
10 hot dogs

Roll dough to about 3/8 inch thickness. Cut into strips and wrap around hot
dogs. Place in Dutch oven and cook about 10 minutes or until golden brown.

Chicken Noodle Soup

2 packages Ramen Chicken Noodle soup water
1 can chicken meat

Make noodle soup according to the package directions. When adding the flavor-
ing package add the diced chicken meat. Allow to simmer about 5 minutes.

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Camping Cookbook BSA Troop 886
LUNCH RECIPES

Philly Cheese Steak Sandwiches

1 package sandwich steaks 12 hoagie rolls
4 onion's (sliced) 12 slices of cheese
2 green peppers (sliced)

Saute the onions and green pepper in a pan until the onion's are translucent,
remove and set a side. Fry the sandwich steaks in the pan for about 30 seconds
a side, place cheese on meat after turning it. Place sandwich steaks on split
hoagie roll and top with onions and green peppers.

Grilled Cheese Sandwiches

8 slices of cheese butter
16 pieces of bread

Spread butter on one side of each slice of bread. Put cheese in between 2
slices of bread with buttered side out. Place in fry pan over medium-low heat,
cook each side until golden brown. (8 sandwiches)
4
Pennsylvania Corn Chowder

1 cup water 1 cup chicken stock
1 onion (diced) 1/2 cup sliced celery
1 1/2 potatoes (diced) 1 teaspoon salt

Cook the above ingredients until potatoes are tender. Then add:

2 cups milk 2 cups fresh corn
1 teaspoon butter

While this is cooking make paste of 1/2 cup water or milk and 4 tablespoons
flour. Add this and simmer gently until thickened, stirring occasionally.

Rueben Sandwich

corn beef Sauer Kraut
rye bread thousand island salad dressing
butter Swiss cheese

Butter a piece of rye bread. Place on griddle with the butter side down. Place
corned beef, Swiss cheese, sauer kraut and salad dressing on the piece of
bread. Butter another piece of bread and place on top with butter side up.
grill until golden brown and turn sandwich over and grill other side.















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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES
1
Basic Meat Mix

1 pound ground meat dash pepper
1 egg 1/2 onion (diced)
1/2 teaspoon salt other spices as desired

Put all ingredients in a zip-lock bag and knead until mixed well.

Variations: Bread crumbs or crackers may be added with some milk to extend the
amount of meat.
1
Bunyon Burgers

basic meat mix sliced pickles
sliced cheese

Shape the hamburger mix into 10 to 12 thin patties. Place half the patties on
foil, cover each patty with cheese and pickles. Place another patty over the
cheese and pickle and seal off the edges of the two patties. Wrap in foil and
cook on coals for 12 minutes per side. (May also use a pan over medium heat)

Variations: Thin slices of onions can be placed outside the patties before
wrapping.

Hobo Packs

1/4 to 1/3 pound ground meat sliced onion
sliced carrot sliced potato

Form the meat into a patty and place with vegetable on a sheet of foil. Wrap
the foil. Place on coals and cook 12 minutes per side. (1 Serving)

Variations: Add green peppers, tomatoes, pineapples, etc.
Steak, fish, chicken, or lamb may be substituted for ground meat.
1
Hamburger Stew

2 tablespoons vegetable oil 2 cans stewed tomatoes
2 pounds hamburger 1 cup pitted olives
1 onion (diced) 1/2 cup liquid from olives
3 carrots (sliced) 1 cup rice or pasta
3 stalks celery (sliced)

Brown the onions and hamburger in vegetable oil. Add the rest of the ingredi-
ents. Cover and cook for about an hour. (10 to 12 servings)

Variations: Add beans, peas, corn, and/or cabbage.
1
Shish Kebob

1 pound meat (cubed) onions (quartered)
1 can sliced pineapple (chunked) cherry tomatoes
1 can small potatoes sliced green peppers

Alternate the vegetables and meat on a skewer. Cook over hot coals until done,
about 10 to 20 minutes. (5 to 6 servings)

Variations: Brush with BBQ sauce.

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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES
1
Beef Stroganoff

16-oz package egg noodles 1 pound ground meat
1 teaspoon salt 1 onion (diced)
1 can cream of mushroom soup 1/2 soup can milk

Prepare noodles according to package instructions. Brown the ground meat and
onion in a skillet. Add the soup and milk and simmer for 10 to 15 minutes.
Serve over the noodles. (6 servings)

Variations: Sour cream, parsley, Worcestershire sauce or mushrooms.
1
Camp Stew

1 pound stew meat (cubed) 1 can corn
1/4 pound course grated cheese 1 can stewed tomatoes

Brown the meat in a pot. Stir in the vegetables and simmer for about 45
minutes to 1 hour. Sprinkle cheese on top when serving if desired. (6 serv-
ings)

Variations: Other raw or canned vegetables may be add as desired. To thicken
the broth add flour mixed with a little cold water.
1
Dutch Oven Chicken Dinner

1 chicken (cut up) 4 potatoes (sliced)
1 cup flour 4 carrots (sliced)
1 small onion (sliced) 1/2 cup water

Shake the chicken in the flour. Brown the chicken in a Dutch oven in butter.
Place the onion around the chicken, and add the other vegetables over top.
Pour in the water. Cover and let steam until tender, about 30 minutes.
(5 to 6 servings)

Oven-fried Chicken

Use 1/2 or a frying chicken per person. Wash chicken in water. Cut away and
discard skin and fat. Cut the chicken into pieces, dip into cold water and
wipe dry. Shake the chicken pieces in a paper bag with seasoned flour (flour
salt and pepper). Preheat Dutch oven. When it is hot, put in two tablespoons
of cooking oil and add the chicken pieces. Brown them on both sides. Put lid
on oven and add coals on top. Bake, basting the chicken occasionally, for 15
minutes. Then turn the pieces over and cook until tender, about 15 minutes.
1
Fried Fish

Shake the fish in flour and place in a buttered skillet over medium to low
heat. Cook until tender.
1
Baked Fish

Shake the fish in flour and place in a buttered Dutch oven. Add a small amount
of water, tomato juice, or milk cover and place in hot coals for 30 to 45
minutes.




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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES
1
Steamed Fish

Place fish on foil and wrap. Place on coals for about 10 minutes per side.
2
Stuffed Green Peppers

1/2 pound ground meat 1 small onion (diced)
1 egg 4 green peppers

Mix the meat, onion and egg together. Cut off the tops of the green peppers
and clean out the seeds. Stuff the mixture into the green peppers. Wrap in
foil and heat on coals for 12 to 15 minutes per side. (4 servings)
1
Camp Chili

1 pound ground meat 1 onion (diced)
1 can cream of tomato soup
2 teaspoons chili powder

Brown the ground meat and onion in a pot. Drain off the excess fat. Add the
rest of the ingredients and simmer 20 to 30 minutes. (6 to 8 servings)

Variations: Add hot peppers or hot sauce while cooking. Serve topped with
course grated cheese, sour cream, hot peppers, and/or sliced black olives.
2
Sheepherder's Stew

1 pound beef (cubed or ground) 1/2 onion (diced)
1/2 teaspoon salt 1/2 soup can milk
4 potatoes (diced) 3 carrots (diced)
2 cans cream of mushroom soup 1 can beans
1 can corn

Brown the beef and add the onion. salt, soup, milk, carrots, and potatoes.
Season to taste. Simmer over a low heat until vegetables are tender, about 25
minutes. Add the corn and beans and simmer another 10 minutes.
2
Mexically Sally

1 pound ground meat 3 tomatoes (chopped)
1/2 onion (diced) 1/2 pound cheese (grated)
1 large can chili beans tortilla chips
1/2 head lettuce (shredded) 1 jar taco sauce

Brown the ground meat and onions in a skillet. Drain the grease. Drain the
chili beans and add to the meat. Heat for about 10 minutes. Place a handful of
chips on a plate and add meat/bean mix, lettuce, tomato, cheese and taco
sauce.
3
Pot Roast

1 3 pound beef roast - rolled, 2 tablespoon cooking oil
pot, round bone or rump 1 cup water
cut garlic salt

Brown roast on each side in the oil in open oven. Add water to oven; sprinkle
garlic salt on top of roast. Cook about 2 hours in covered Dutch oven, adding
small amount of water as needed.

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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES
3
Green Bar Stew

3 pounds beef (cubed) 4 carrots (diced)
2 tablespoon oil 2 medium onions (chopped)
1 teaspoon salt 4 medium potatoes (cubed)
1 cup water 1 tablespoon parsley flakes

Brown beef in the cooking oil in a pot; add salt and water; cover and cook 30
minutes. Add carrots and onions and cook 30 minutes. Add potatoes and parsley
and cook 30 to 40 minutes. Cook over low to medium heat; add water to retain
about one inch of liquid in pot.

Pot Roast

4 pound chuck or round roast 8 carrots sliced
8 medium onions (sliced) cooking oil
8 potatoes (sliced) salt and pepper

Preheat Dutch oven and lid. Rub flour on the roast and brown all sides in a
small amount of oil in the oven. Add 1/2-inch of water. Put lid on the pot and
cover with a layer of coals. Simmer 3-4 hours. Check occasionally and add
water if necessary. After about 2 1/2 hours, add vegetables. Put lid back on
and continue simmering until every thing is tender. (Serves 8 to 10)
3
Guadalupe Chili Pie

2 pounds ground beef 1/2 teaspoon chili powder
1 medium onion (chopped) 1/2 teaspoon salt
1 tablespoon margarine 1 8-oz can tomato sauce
1 15-oz can chili beans 2 6-oz package cornbread mix

Brown beef and onion in the margarine in open Dutch oven. Add beans, chili
powder, salt and sauce and cook for 15 minutes in covered oven. Mix the corn-
bread as directed and add to top of meat and beans. Place lid on oven. Cook
for 20 - 30 minutes, until cornbread is done.
3
Meat Loaf

3 pounds ground beef 1/2 cup bell pepper (chopped)
1 1/2 cups cracker crumbs 2 eggs
1 8-oz can tomato sauce 1 1/2 teaspoon salt
1 onion (chopped) 1/4 teaspoon marjoram

Mix all ingredients; place in casserole dish or pan. Bake 1 hour in a covered
Dutch oven. Variations: Use ground venison, turkey, etc.
3
Pork Chops

8 pork chops 1 can cream of mushroom soup
2 tablespoon cooking oil 1 teaspoon salt

Brown pork chops in oil in open Dutch oven. Add soup and salt and cook for 30
minutes in covered oven.

Variations: Add one can tomato sauce or 1 tablespoon dried parsley flakes.


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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES
3
Fish-in-foil

Fish fillets, one per person 1 thin slice of lemon
For each serving: 1 teaspoon dried parsley
2 tablespoon chopped carrots

Using a sheet of heavy aluminum foil, place a fillet on foil with others
ingredients. Close the foil with the drug store wrap. Bake foil packets in
Dutch oven for about 20 minutes or until fish flakes well. May also be place
directly on bed of coals.
3
Batter Dip

1 egg 1/2 cup milk or water
1/2 teaspoon salt 1/2 cup flour

Beat ingredients in a mixing bowl. Dip fish, chicken, or meat in this mixture
and fry in cooking oil.
2
Roast Beef

pot roast 1 carrot
1 10-oz can consomme 1 onion
For each serving:
1 potato

Braise the pot roast and add the consomme. Add vegetables to the Dutch oven
and place on lid. Cover with coals and spread coals around bottom of Dutch
oven. Should cook in 4 to 6 hours. Make gravy from juices by thickening with
flour (add flour to cold water and make a smooth paste before adding to the
boiling juices).

Elephant Stew

1 elephant (medium size) salt and pepper
2 rabbits (optional)

Cut the elephant into small into small bite-size pieces. This should take
about two months. Add enough brown gravy to cover. Cook over kerosene fire for
about four weeks at 465 degrees. This will serve thirty-eight hundred people.
If more are expected, two rabbits may be added, but do this only if necessary
as some people do not like to find hare in their stew.

Pan Fish Italian

1 Fish per person
Italian dressing

Clean and scale the fish. Remove head, fins, and tail. Baste the fish with
Italian salad dressing and wrap in aluminum foil. Place on hot coals for 5
minutes and turn over for another 5 minutes. (Per serving)








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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES

Grilled Shark

2 pounds shark steaks 1 bottle zesty Italian salad dressing

Marinade the Shark steaks in the salad dressing for about 1 hour. Place steaks
on grill. Baste with salad dressing and grill 4 - 5 minutes. Turn and baste
again, grill another 4 - 5 minutes. Serves 6.

Slum Gullion

3 pounds ground meat 4 medium onions (chopped)
8 to 10 medium potatoes (diced) 2 8-oz. cams tomato puree
1/2 pound bacon 1 pound cheddar cheese
1 tablespoon salt

Bring the potatoes to a boiling in 3 cups water and 1 tablespoon salt. Dice
the bacon in 1/2 squares and fry to a crisp in another pot. When the bacon is
done drain off the grease and add onions. The add crumbled ground meat a
little at a time, stirring constantly until it browns. Next add the tomato
puree and the cheese, cut into 1/2 inch cubes. Keep over low fire and stir
frequently until cheese is melted. When the potatoes are done, drain off water
and add to the meat mix. Season to taste. (Serves 6 to 8)

Skillet Spaghetti

2 pounds ground meat 8-oz. spaghetti. broken into pieces
2 16-oz. cans spaghetti sauce with mushrooms
3 1/2 cups water

Brown the ground meat in skillet over medium fire, then drain the fat. Add
spaghetti sauce and water and bring to a boil. Add broken spaghetti, stirring
to separate the strands. Cover and simmer about 30 minutes or until spaghetti
is tender. Stir frequently. (Serves 6 to 8)

Chicken Stew with Dumplings

3 envelopes dehydrated chicken noodle soup
3 12- to 14-oz. cans of chicken fricassee with boned chicken
3 1/4 cups biscuit mix

Put the soup mix in a large kettle. Add four tablespoons of the biscuit mix
and stir in nine cups of water. Add the boned chicken, place on the fire and
bring to a boil, stirring occasionally. Mix the remaining three cups of bis-
cuit mix with 1 1/4 cups water in a small pot. When the soup mix has been
boiling about 10 minutes, drop 10 to 12 large spoonfuls of the mixed dough
into it. Cook uncovered for about 10 minutes, then cover and let simmer until
dumplings are completely cooked (about 10 minutes more). (Serves 6 to 8)

Corned Beef Stew

4 cans condensed split pea soup 2 soup cans water
1 16-oz. can mixed vegetables 2 pounds corn beef (cubed)
2 cups biscuit mix 2/3 cups water

Combine soup, soup cans of water, undrained mixed vegetables and coned beef in
a large pot. Bring to a boil over low coals. Stir biscuit mix into 2/3 cups
water, then spoon the dough into boiling stew Cook, uncovered, for 10 minutes.
(Serves 6 to 8)

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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES

Potluck Beans

2 16-oz. cans baked beans 2 16-oz green beans (drained)
2 8 1/2-oz. cans Lima beans 4 teaspoons minced onion
2 12-oz packages smoked sausage links (sliced in pieces)

Combine baked beans, green beans, Lima beans, and minced onion in large pan.
Cook sausage according to package directions. Stir in sausage pieces. Cook
over medium heat about 15 minutes, stirring occasionally, until it is heated
through. (Serves 6 to 8)

Skillet Hash Pie

2/3 cup chopped onion 2 15-oz cans corned beef hash
4 tablespoons cooking oil 2 eggs
equivalent of four servings, instant mashed potatoes
3 tablespoons milk 1 cup sharp cheese (shredded)

In large skillet, cook onion in hot oil. Combine hash and eggs and stir into
onion. Pack the mixture down with spatula and heat through. Prepare instant
potatoes according to package directions. Spread them over the meat and sprin-
kle on cheese. Cook uncovered over medium heat bout 10 minutes. Loosen edges
and cut into wedges. (Serves 6 to 8)

Tortilla Pizza

1 tablespoon margarine 1 tablespoon Worcestershire sauce
4 (10 inch) flour tortillas 8-oz mozzarella cheese (shredded)
1/4 cup green onion (chopped) 2 tablespoon hot pepper sauce
1/4 cup tomatoes (chopped)

Arrange tortillas on an ungreased baking sheet. Combine butter and Worcester-
shire sauce, brush on tortillas. Bake uncovered at 400 degrees for 5 minutes
or until tortillas are crispy. In a small bowl, combine cheese, onion, toma-
toes and pepper sauce. Sprinkle on each tortilla. Bake an additional 5 minutes
or until cheese is melted. May be cut into small wedges and used as an appe-
tizer.

Mexican Meatballs

1 pound ground meat 1 egg
1/4 cup bread crumbs 1/2 teaspoon garlic salt
2 tablespoons hot pepper sauce 2 tablespoons Worcestershire sauce
1 tablespoon margarine 1 tablespoon cornstarch
1/2 cup water 2 tablespoons catsup

Combine the ground meat, egg, bread crumbs, garlic salt, 1 1/2 teaspoons
pepper sauce, and 1 tablespoon Worcestershire sauce. Mix thoroughly and shape
into 1 inch meatballs. Bake at 375 degrees for 15 minutes. In saucepan, melt
butter; blend in cornstarch. Add water, catsup, 1 1/2 tablespoons pepper
sauce, and 1 tablespoon Worcestershire sauce. Simmer until thickened. Add
meatballs and heat through. Makes about 30 meatballs.







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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES

Buffalo Chicken Wings

2-1/2 pounds chicken wings 1/4 cup hot pepper sauce
1/2 cup margarine (melted)

Split wings at each joint and discard tips; pat dry. Deep fry at 400
degree(high) for 12 minutes or until completely cooked and crispy; drain.
combine hot sauce and butter. Dip wings in sauce to coat completely. Serve
with celery and blue cheese dip. May also bake the chicken wings on a rack in
a roasting pan at 425 degrees for 1 hour; turn half way through cooking time.
4
Hamburger Barbecue

2 pound hamburger 2 large onions (chopped)
1 cup catsup 1 tablespoon mustard
1 tablespoon vinegar 1 tablespoon Worcestershire sauce

Fry the hamburger and onions together in a large fry pan. Add the rest of the
ingredients and simmer for 10 minutes. Serve on a hamburger bun.

Variations: Use any type of ground meat.
4
Sausage Stew

The most difficult thing about making sausage stew is obtaining good smoked
sausage. Your best chance for finding this is at a country butcher shop. Cut
sausage in desired size pieces, place in a stew pot, add several sliced pota-
toes, a chopped onion or two, cover with water and cook until potatoes are
tender. Add chopped parsley before serving. The liquid can be thickened of
noodles cam be added when the stew is half done.
4
Dried Corn and Fresh Sausage Stew

1 cup dried corn 1 pound fresh sausage
4 medium potatoes (diced) salt and pepper
milk

Soak corn overnight or use corn leftover corn from a previous meal. Cook corn
seasoned with salt until soft, about 1 hour. Cut sausage in 1 to 2 inch pieces
and add to corn together with diced potatoes. Cook until potatoes are soft.
Add milk to cover. Season with pepper.
4
Hookie House Special

4 large potatoes (diced) 1 large onion (diced)
1 pound smoked sausage, cut into small pieces

Cover above ingredients with water, add salt and pepper to taste, cook until
potatoes are done, then add

1 can red kidney beans (don't drain)
2-3 tablespoons sugar

Heat to boiling point and thicken with flour and water (just thicken
slightly). Sausage can be browned before cooking if desired.




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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES

Grilled Chicken Fajitas

2 whole skinned and boned chicken breasts, about 1 1/2 pounds
juice of 3 limes 2 tablespoons Worcestershire sauce
2 tablespoons olive oil 1 teaspoon dried oregano
1/2 teaspoon salt 12 warmed corn tortillas
1/2 teaspoon coarsely ground black pepper
guacamole (garnish) plain yogurt (garnish)
chopped tomatoes (garnish) chopped parsley (garnish)

Wash chicken breasts well, pat dry. Combine lime juice, Worcestershire sauce,
oil, oregano, pepper, and salt in a glass bowl. Add chicken and marinate
covered for 2 hours, turning twice. Remove chicken from marinade and grill
over hot coals, 4 inches from the heat for about 12 - 15 minutes, turning once
and basting with marinade until chicken is cooked through. Do not over-cook.
Remove chicken to a cutting board and slice into strips 3 inches long by 1/2
inch wide. Lay out tortillas, divide chicken evenly and place in the center of
each. Top with guacamole, yogurt, tomatoes and parsley. Fold or roll tortillas
to serve. (12 fajitas)

Smothered Flank Steak

4 tablespoon unsalted butter 2 medium yellow onions (sliced)
1/2 teaspoon garlic powder 1/4 teaspoon salt
black pepper 1 flank steak 1 1/4 to 1 1/2 pounds
1/2 cups beef broth 2 teaspoon Worcestershire sauce
2 teaspoons tomato paste

Heat 2 tablespoons butter in a large heavy skillet. Add onion, garlic powder,
salt and pepper. Cook over medium-low heat until the onions are wilted and
slightly golden, about 15 minutes. Remove the onions with a slotted spoon and
set aside. Add remaining butter to the skillet. Increase heat to medium.
Season the steak with salt and pepper and saute it until browned on the out-
side and pink and juicy on the inside, 3-5 minutes per side depending on
thickness. Transfer to a cutting board and keep warm. Pour off the fat, and
return onions to the skillet. Stir in remaining ingredients and cook until
heated through and slightly thickened about 2-3 minutes. Quickly slice the
steak across grain and at an angle into thin strips. Spoon the heated sauce
over the steak and serve. (Serves 4)

Stuffed Hamburgers with Style

1 1/2 ponds ground beef 1/4 cup chopped Italian parsley
4 tablespoons chopped red onion 4 tablespoons tiny capers, drained
4 tablespoons dijon-style mustard 2 tablespoons Worcestershire sauce
2 ripe plum tomatoes (diced) 2 egg yolks
1 teaspoon caraway seeds pepper to taste
4 tablespoons grated mozzarella cheese

Combine all ingredients except cheese in a bowl. Toss gently with your hands.
Do not over mix. Divide meat in half. With one half of the meat make 4 pat-
ties. Make and indentation in the center of each and fill with 1 tablespoon of
cheese per patty. Top with remaining meat to finish hamburgers. Grill over hot
coals for 3 minutes per side for rare burgers. (Serves 4)





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Camping Cookbook BSA Troop 886
MAIN DISH RECIPES

Chicken Chili

6 tablespoons olive oil 1 cup yellow onion (chopped)
5 cloves garlic (finely chopped) 2 red bell peppers (diced)
4 jalapeno peppers (minced) 3 tablespoons chili powder
1 1/2 teaspoons ground cumin 1 teaspoon ground coriander
pinch of cinnamon 6 whole chicken breasts (cubed)
1 can pitted black olives (sliced) 1/2 cup Worcestershire sauce
2 cans 16-oz tomatoes in puree (chopped)
sour cream,grated Cheddar cheese,slice scallions,and diced avocado (garnishes)

Heat half the oil in a large casserole. Add onion and garlic and saute over
medium heat for 5 minutes. Add bell and jalapeno peppers and saute another 10
minutes. Stir in the chili powder, cumin, coriander and cinnamon and cook for
5 minutes more, stirring. Remove from heat and set aside. In a large skillet,
brown the chicken in batches in the remaining oil until it is just cooked
through. Add the chicken to the casserole with the remaining ingredients,
except garnishes. Stir well and simmer for 15 minutes over medium heat. Cor-
rect seasonings to taste and serve in deep bowls. Pass the garnished.
(Serves 6)







































Revision 3.0 Page 22


Camping Cookbook BSA Troop 886
SAUCES

New Basic Barbecue Sauce

2 tablespoons corn oil 1/2 cup chopped onion
2 tablespoons minced garlic 1 teaspoon ground cumin
1/4 teaspoon cayenne pepper 1 cup ketchup
1/2 cup malt vinegar 1/4 cup soy sauce
1/4 cup packed light brown sugar 2 tablespoons Worcestershire sauce

Pour oil in a heavy saucepan over low heat. Add onion, garlic, cumin and
cayenne. Cook for 5 minutes stirring occasionally. Add remaining ingredients.
Simmer for 10 minutes, stirring often, until slightly thickened. (2 cups)

Hot Stuff Barbecue Sauce

1 cup chili sauce 1 cup ketchup
1/4 cup Worcestershire sauce 1 tablespoon finely pressed garlic
3 tablespoons dry mustard 2 tablespoons horseradish (drained)
1 tablespoon Tobasco sauce 1 tablespoon molasses
1 tablespoon salsa sauce 1 tablespoon red wine vinegar

Combine all ingredients in a bowl. Whisk until the sauce is well blended.
Adjust seasoning to taste. Let sit for at least 1 hour for flavors to blend.
Serve with grilled ribs and poultry. (3 cups)

Meat Marinade

1 1/2 cups salad oil 2 tablespoons dry mustard
3/4 cups soy sauce 2 1/2 teaspoon salt
1/2 cup wine vinegar 1 tablespoon coarsely ground pepper
1/3 cup lemon juice 2 teaspoon chopped parsley
1/4 cup Worcestershire sauce 2 cloves garlic, crushed

Combine all ingredients and mix well. Store in tightly covered jar in refrig-
erator or freeze if not used immediately. Makes about 3 1/2 cups.

Universal Sauce

4-oz bottle Kitchen Bouquet Sauce 4-oz cooking oil
4-oz wine vinegar

Simmer in small pan for 2-3 minutes. Baste any type of meat prior to cooking.


















Revision 3.0 Page 23


Camping Cookbook BSA Troop 886
BEVERAGES

Kwale's Dr. Pepper Floats

1 2-liter Fr. Pepper 2 cans whipped cream
cherries 4 large plastic cups

Fill the cups about 4/5 full of Dr. Pepper. Add 1/2 can of whipped cream.
Cherries are optional. Makes 4 large drinks.




















































Revision 3.0 Page 24


Camping Cookbook BSA Troop 886
VEGETABLES
3
Pinto Beans

2 cups pinto beans (dried) 1/4 pound salt pork (sliced)
1 teaspoon onion salt

Place beans in 6 cups of water and soak overnight. Put onion salt and pork in
beans cover and cook 3 hours. Add small amounts of water as needed.
3
Corn on the Cob

1 ear corn per person boiling water
1 teaspoon salt

Remove shucks and silk from ears. Place corn in Dutch oven; add salt and
enough boiling water to cover corn. Cook 8 - 10 minutes in covered oven.
Puncture corn grains with knife top for tenderness test.
3
Baked Potato

1 potato per person

Wash the outside of the potatoes, and puncture a small hole on two sides of
each potato. Place the potatoes in a Dutch oven, cover and cook for about 1
hour. The time will vary depending on the size of the potato.
3
Popcorn

margarine salt
popcorn

Melt 4 oz (one stick) of margarine in Dutch oven. Cover most of bottom of the
oven with one layer of popcorn. Place lid on the oven, and bake until the
sounds indicates all the corn has popped; during popping time, you should lift
the oven by the bale and rotate the oven to better stir the whole batch of
corn. Pour popped corn into a paper bag, pour additional melted margarine and
salt for desired taste. Shake bag to distribute salt serve while warm.

Popcorn in Foil

Make an aluminum foil "popper" by shaping the foil around a soft drink can,
then remove the can. Pour a small amount of cooking oil-just enough to cover
the bottom of the popper-then add popcorn kernels to just cover the bottom.
Put a string in the top and fold the coil close around it, leave plenty of
room inside for the popcorn to pop. Hold the package about 1/2 inches above
hot coals until popping stops.
2
Broasted Corn

ears of corn

Carefully pull back the husk and clean the silk off the ear of corn. Rinse the
ear and salt lightly. Replace the husk so no corn is exposed and place on a
hot bed of coals, turning it one fourth the way around every 3 to five
minutes. (May also be wrapped in aluminum foil)





Revision 3.0 Page 25


Camping Cookbook BSA Troop 886
VEGETABLES
3
Stirred Vegetables

1/4 cup margarine 1 cup carrots (sliced)
1/2 cup chopped onion 1 teaspoon garlic salt
2 cups cauliflower (cut up) 1 teaspoon parsley
2 cups zucchini (sliced) 1/2 teaspoon chopped basil

Melt margarine in a pot. Brown onion, add other ingredients, and stir occa-
sionally for 5 minutes. Cover and cook about 8 to 10 minutes or until done.
4
Pickled Cabbage

1 head cabbage (shredded) 1 cup sugar
1/4 cup water 1/2 cup vinegar
1 teaspoon salt

Mix together all ingredients. Let stand at least 2 hours before serving.
4
Pepper Cabbage

1 head solid cabbage 1 green pepper
1 small stalk celery

Grate cabbage on fine grater. Chop pepper and celery and add dressing made of
the following:

4 tablespoon cider vinegar 3 tablespoons granulated sugar
salt and pepper

Mix above and dilute with enough water to make a sweet-sour dressing.
4
Fried Cabbage

Cut up cabbage into squares (about 1 1/2"). Melt a couple of tablespoons of
butter in a heavy frying pan. Add cabbage and salt and pepper to taste. Cover
and cook over low heat for about 8 - 10 minutes or until cabbage is limp and
starting to become tender. Remove lid, turn up heat a bit and let cabbage
continue to fry. Stir occasionally and add more butter if necessary. When
cabbage has nicely browned and is tender, serve. As cabbage cooks down consid-
erably, what starts out as almost too much for the pan to hold will only serve
2 or 3 people if the are very fond of this.
4
Corn Fritters

2 eggs (separated) 2 tablespoon flour
2 cups fresh or canned cream-style corn
1/2 teaspoon salt 1/4 teaspoon pepper

Beat egg whites until stiff. Combine yolks with corn, flour, salt, and pepper.
Fold in egg whites. Drop by teaspoon onto hot greased skillet. Brown about 2
minutes on one side. Turn and brown on other side.








Revision 3.0 Page 26


Camping Cookbook BSA Troop 886
VEGETABLES
4
Fried Corn

Cut corn kernels off cob and turn into a pan in which a good-sized piece of
butter has been melted. Cook over a fairly high flame, so corn browns instead
of cooking in its own juice. Don't use a lid. (Raw or leftover boiled corn on
the cob may be used. Each tasted different.) Salt and pepper to taste. Be
careful the heat is not so high that the corn pops out of the pan.
(Scramble an egg with corn to stretch it if desired.)

4
Candied Sweet Potatoes

Raw sweet potatoes, pared and sliced 2 tablespoons water
2 scoops brown sugar 2 scoops white sugar
2 tablespoon molasses 1 teaspoon vinegar
1/2 stick butter salt to taste

Combine all ingredients. Cook until potatoes are soft, medium high flame to
start, low to finish. Do not boil. Shake or stir often to prevent sticking.








































Revision 3.0 Page 27


Camping Cookbook BSA Troop 886
DESSERTS
3
Lazy Cobbler

1 large can sliced peaches margarine
1 package white cake mix cinnamon

When the Dutch oven is preheated, pour the whole can of peaches and juice into
oven. Then add the dry cake mix on top of the peaches. Place several pieces of
margarine on top and sprinkle cinnamon over all. Place kid on oven and bake
about 45 minutes.
3
Trail Cobbler

2 cups biscuit mix 1 cup margarine
2 cups sugar 1 can fruit (drained)
2 cups water or milk

Mix the biscuit mix, sugar, milk, and margarine. Add fruit and stir. Bake in
covered Dutch oven about 1 hour.
3
Carnival Apples

apples raisins
sugar cinnamon

Use tart apples such as Winesap, Jonathan or Rome Beauty, if available. Cut
cylindrical core from apples and place apples in a pan. In the core hole of
each apple, place sugar, raisins and cinnamon. Place pan in oven; cover and
bake about 30 minutes.
3
Folded Pies

pie crust margarine
flour sugar
raisins

Mix pie crust as directed and divide into 8 equal portions. Pat each portion
into a round crust piece on a float floured surface. Place some raisins , and
a small piece of butter and sugar in the middle of each piece. Fold the dough
piece in half, enveloping the ingredients, and pinch the semicircle edges
together or seal using a wet fork. To assure a seal, wet the edges of the
crust before pressing together. Place in a covered Dutch oven and bake about
20 to 30 minutes until crust is golden brown.
3
Bread Pudding

1/2 cup margarine 1/2 teaspoon nutmeg
1 1/2 cups milk 1/8 teaspoon salt
1 cup sugar 3 eggs
4 cups day old bread cubes 1/2 cup raisins
cinnamon

Melt margarine in pan, add milk and heat until bubbles form at edge of pan.
Add sugar and stir until sugar dissolves. Add bread cubes, raisins, nutmeg and
salt. Beat eggs and stir in mixture. Pour into an oiled baking pan, then
sprinkle cinnamon on top. Place baking pan in Dutch oven and bake 40 to 50
minutes. When done, serve on plates and add dessert sauce, if desired.



Revision 3.0 Page 28


Camping Cookbook BSA Troop 886
DESSERTS
3
Dessert Sauce

1/2 cup sugar 3 tablespoons margarine
1 table spoon corn starch 2 tablespoons lemon juice
1 cup water

Combine sugar, cornstarch and water in a pan. Stir mixture over low heat until
thickened, remove from heat. Add margarine and lemon juice, stirring until
sauce is smooth. Pour on dessert item.
2
Apple Fritters

1 egg 1/4 teaspoon salt
1 teaspoon baking powder 1/2 cup milk
3/4 cup flour powdered sugar
apples

Make a batter from the egg, salt, baking powder, milk and flour. Dip slices of
apple into the batter and fry in vegetable oil. Roll in powdered sugar.

Variations: Use bananas or oranges instead of apples.
3
Rice Pudding

2 cups cooked rice 4 cups milk
1/2 cup brown sugar 1/2 teaspoon cinnamon
1/2 cup raisins 2 eggs (beaten)
pinch of salt 1 teaspoon vanilla

Mix the above ingredients and pour into a greased Dutch oven. Leave about 1
inch of air space under the Dutch oven lid so that the milk does not scorch.
Cover with lid. Place coals on top and around the bottom of the Dutch oven
and bake for about 30 minutes.
4
Apple Crisp

Apples 1/4 cup water
1/2 teaspoon cinnamon 3/4 cups sugar
1/2 cups flour 4 tablespoons butter

Slice apples into a greased baking dish. Mix together water and cinnamon and
pour over the apples. Combine sugar, flour, and butter to make crumbs and
sprinkle over apples. Bake in Dutch oven for about 30 minutes.

Peach Cobbler

2 no. 2 1/2 can sliced peaches 2 cups biscuit mix
1/2 cup sugar

Preheat Dutch oven slightly over coals. Put baking pan in bottom and pour in
peaches. Hold out some of the juice so the cobbler won't be mushy. Mix biscuit
mix with water or milk. Pour dough on top of the peaches and sprinkle dough
with sugar. Put lid on the oven with coals on top. Bake until crust is golden
brown. (Serves 10)





Revision 3.0 Page 29


Camping Cookbook BSA Troop 886
DESSERTS

Berry Pie

1 pie crust mix 2 tablespoons flour
1 pint berries cinnamon
1/2 cup sugar A rolling pin or substitute

Mix the pie mix according to the directions on the box. Roll out dough on a
little flour to about 1/2-inch thickness. Line baking pan with half the dough.
Mix berries, flour, sugar and a dish of cinnamon. Fill crust with this mix.
Add the top crust, making it an inch wider than the pan. Crimp the edges and
use a fork to punch small holes in the crust to vent steam. Put the pie on the
reflector oven shelf in front of a bright fire. Turn occasionally to bake
evenly. Bake until crust is golden brown.

Home Made Ice Cream

1 can Eagle Brand condensed milk 1 quart milk
2 eggs 1 1/2 teaspoons vanilla

Mix together thoroughly. Place in ice cream freezer. Turn until ice cream is
hard. Makes 2 quarts.

Pineapple Upside-down Cake


1/4 cup butter 1 yellow cake mix
1/2 cup brown sugar 1 egg
1 can sliced pineapple

Place butter and brown sugar in the Dutch oven and stir until well mixed.
Place the pineapple slices in the butter and sugar mixture in the bottom of
the oven. In a separate bowl, mix the cake mix as directed on the package and
the egg. Pour this batter over the pineapple in the oven, then put the lid on
the oven and bake for 30 to 40 minutes. Test cake for doneness with a straw.
When the cake is done, remove the coals from the oven, remove the lid and let
the oven cool for about 10 minutes. Using a large cutting board or a piece of
corrugated cardboard covered with wax paper, hole the board on top of the oven
and invert the oven quickly. This will allow the cake to fall on the board and
the pineapple will be on the top. A safer way to support the cake when you
invert it is to cut the cardboard the same size as the cake, and it will fit
inside the oven on the cake; then when the oven is inverted, the cardboard
can be held directly under the cake. Serves 8.

Dump Cake

First line a Dutch oven with aluminum foil to make cleanup easier. Preheat in
oven in coals.

1 No. 2-1/2 can peaches (or other fruit)
1 box white or yellow cake mix
1/4 pound margarine
Nuts of choice (if desired)

Dump peaches into bottom of oven, then dump om cake mix, spreading it evenly
over the fruit. Stir lightly to moisten mix. Dot top of mix with margarine.
Sprinkle nuts over that. Bake for about 45 minutes. Lift lid halfway throught
time and check baking. Adjust time as required. Serves six to eight.


Revision 3.0 Page 30


Camping Cookbook BSA Troop 886
BREADS
3
Biscuits

biscuit mix flour

Mix biscuit mix as directed and pat out on floured, flat surface. Cut biscuits
with small open end can and place 20-24 biscuits in Dutch oven. Cover and bake
about 15 minutes. For drop biscuits, the mixed dough can be spooned into the
oven without shaping.
3
Southern Corn Bread

2 cups corn meal 1 cup milk
2 1/2 teaspoons baking powder 2 eggs
1 tablespoon salt 2 tablespoon cooking oil
4 tablespoon flour

Mix the corn meal, baking powder, salt and flour; then add milk and mix. Add
eggs and oil, stir. Pour into greased muffin pan or cupcake holders or into
bottom of Dutch oven. Bake 20 to 30 minutes in covered oven.
3
Bannock Bread

3 cups flour 1/2 teaspoon salt
1 tablespoon baking powder water

Mix ingredients with a few tablespoons of water. Bake 20 to 30 minutes in
covered Dutch oven. The dough can be baked as one large loaf or as several
small ones.
2
Hush Puppies

1 cup cornmeal 1/4 cup finely diced onion
1 tablespoon flour 1/2 chopped green pepper
1 teaspoon baking powder 1 egg
1 teaspoon salt 1/2 cup milk

Mix the cornmeal, flour, baking powder, and salt together. Add the onion and
green pepper and mix again. Stir in the egg and milk. Form little balls with
this batter and drop them into hot oil. Keep turning them until they are
brown. Remove the hush puppies and drain on paper towels.
4
Home Made Bread

2 cups milk 2 tablespoons sugar
2 tablespoons shortening 2 teaspoons salt
1 package yeast 1/4 cups warm water
6 cups flour

Scald milk and cool. Add sugar, salt and melted shortening. Dissolve yeast in
warm water. Add to milk moisture. Gradually add flour, using about 5 1/2
cups. Cover and set in warm place and let rise until double in bulk. Punch
down and lit rise again. Knead dough with remaining 1/2 cup flour and place in
greased bread pans. Grease dough lightly on top with melted shortening. Let
rise again until double in bulk. Bake at 400 degrees about 30 to 35 minutes.





Revision 3.0 Page 31


Camping Cookbook BSA Troop 886
BREADS

Drop Biscuits

1 cup all purpose flour 1 tablespoon shortening
1 1/3 teaspoon baking powder 1 tablespoon sugar
1/4 teaspoon salt 1/3 cup water or milk

Stir dry ingredients with a fork to work air into them. Put melted shortening
into water or milk and stir quickly so shortening does not harden. Then add it
to dry ingredients gradually until you get a thick dough - a little thicker
than for pancakes. Reheat Dutch oven and put a baking pan in bottom. Drop
tablespoons full of mix on pan. Put on lid and add coals on top. The is about
right if biscuits have risen and started to brown in 5 minutes. Bake 10
minutes more.



Camping Cookbook BSA Troop 886
REFERENCES

1 Roughing it Easy Dian Thomas, Brigham Young University Press 1974

2 Roughing it Easy 2 Dian Thomas, Brigham Young University Press 1977

3 Dutch Oven Cooking John G. Ragsdale Lone Star Books, 1988

4 Boyertown Cookbook Boyertown Area Historical Society, 1978

MORE SOON.... Hey, we're workin' on it......:-)

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