Boy Scout Troop 1191 Mt. Airy, MD                                          Sponsored by American Legion Gold Star Post 191

The recipes in this book were compiled from various web site listings.
Beef Stroganoff

Categories: Supper
Servings: 6 
8 oz Egg Noodles, package
1 lb Ground Beef
1 cn Cream of Mushroom Soup
1/2 cn Milk (soup can)
1 Onion, diced
1 ts Salt 

1. Cook the noodles in water according to package instructions. 
2. Brown the ground beef and onion in a skillet.
3. Add the soup and milk, and simmer for 10 to 15 minutes.
4. Serve over the noodles. 

Variations
a. Add sour cream, parsley, Worcestershire sauce or mushrooms to the meat mixture. 

Best of Both Potatoes
	
•	1/2 cup oil 
•	2 medium red potatoes sliced very thin, into 1/16-inch slices 
•	1 large sweet potato sliced thin, into 1/8-inch slices 
•	1/2 small onion sliced thin, into 1/8-inch slices 
•	2 links Polish sausage, sliced into 1/4-inch slices 
•	1 teaspoon salt 
•	1/2 teaspoon pepper 
•	1/2 stick butter 
•	2 teaspoons sugar

Heat 1/4 cup of oil over medium heat in black skillet or Dutch oven. Add onions, potatoes, and sweet potatoes. Cook for 5 minutes, stirring constantly because sweet potatoes tend to stick to the bottom. Add remaining oil as needed. Then add sausage and gradually sprinkle in salt and pepper. Cook until potatoes are very soft and then add butter and sugar. Stir well and cook for about 1 minute and serve.
Covering skillet will speed up cooking time.
Serves 6 to 8.  Wayne Ashmore Troop 376, Horn Lake, Miss.

Campfire Stew
Categories: Supper, Lunch
Servings: 4 
1-1/2 lb hamburger
1 cn vegetable soup mix (or dry mix)
1 c water
2 c macaroni (optional, requires an extra 2 cups water) 

1. Brown the hamburger over medium heat.
2. Drain the fat, add the soup mix and one cup water. Continue to cook until smooth and bubbly.
3. Serve with bread, buns, pita bread, etc. 

Variations
a. For variety, you can cook two cups macaroni in two cups water, then add the hamburger and soup to the macaroni. 
Chicken Couscous With Sun-dried Tomatoes and Broccoli
•	8 sun-dried tomatoes (not in oil, look like dry red prunes) 
•	1 1/2 cups of broccoli florets 
•	1 package of couscous (chicken flavor) 
•	water (1/2 cup more than couscous recipe calls for)

Cut sun-dried tomatoes into 1/4-inch strips. Place in water and bring to a light boil. Tomatoes will start to turn the water red.
Add broccoli. When broccoli is almost to preferred tenderness (about 3 minutes), add couscous (and its spice packet), and chicken chunks. Lower heat on stove to simmer.
When couscous is cooked according to the directions on the package, remove from heat.
Let sit for 3 minutes, uncovered, then fluff and serve.
Serves 2 to 3.  Chris Scott Troop 718, Winterville, NC

Dragon Hot Dish
Categories: Main dish, Beef, Supper, Lunch
Servings: 6 
1 lb Hamburger
1 cn Mixed Vegetables
2 cn Cream of Mushroom Soup
1 sm Onion, chopped fine
1 1/4 c Milk
1 c Water
Salt
Pepper
1 c Rice, uncooked
Chow Mien Noodles 

1. Brown hamburger and onion in a frying pan, season with salt and pepper.
2. Drain the grease and add undrained, canned vegetables, rice, and 1 cup water. Bring to a boil, cover and simmer for 10 minutes. 
3. Add 1 can of Cream of Mushroom soup and 1-1/4 cup of milk. If hot dish seems dry add the other can of soup.
4. Cook until slightly thickened.. 

Serve over chow mien noodles 

Hookie House Special
Categories: Supper, Lunch, Main dish
Servings: 4 
4 lg Potato, diced
1 lg Onion, diced
1 lb Smoked Sausage
1 c Red Kidney Beans, undrained
3 Tb Sugar 

1. Cut sausage into small pieces and brown in frying pan.
2. Add potato, onion and sausage to pot and cover with water. Add salt and pepper to taste, cook until potatoes are done, about 30 minutes.
3. Add red kidney beans, undrained, and sugar. Heat to boiling point and thicken with flour and water (just thicken slightly). 

Mandarine Orange Chicken

•	3 12 1/2-oz. cans canned chicken 
•	2 envelopes dry onion soup mix 
•	1 8-oz. can water chestnuts, drained 
•	2 8-oz. cans pineapple chunks, undrained 
•	2 11-oz. cans mandarin oranges, undrained 
•	fresh ground pepper added to taste

On stove top over low heat, brown chicken in nonstick skillet. Remove chicken when browned; discard any grease.
Combine onion soup mix, water chestnuts, pineapple chunks, and mandarin oranges. Pour over chicken placed in large pot with lid.
Simmer for 30 to 40 minutes or until done. Serve over rice or with corn chips.
Serves 6 to 8 hungry Scouts.  John C. Kates III Troop 5, Detroit, Mich.

Mexically Sally
Categories: Supper, Beef
Servings: 6 
-MEAT MIX-----
1 lb Ground meat
1 cn Chili bean, large
1/2 Onion, diced
-TOPPINGS-----
3 Tomatoes, chopped
8 oz Cheese, grated
Tortilla chips
1/2 pk Lettuce, shredded
1 cn Taco sauce 

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

Variations
a. Put mixture on a taco shell or stuff pita bread with ingredients
Moose Lip Chili
Categories: Supper
Servings: 4 
1 lb Ground Moose Lips or Ground Beef
1 Onion, diced
1 Green Pepper, diced
1 cn Kidney Beans, drained
1 cn Cream of Tomato Soup
1 cn Tomato Paste, small
1 cn Tomato Sauce, small
2 ts Chili Powder
Salt
Pepper 

1. Brown the ground meat, green pepper and onion in a pot. Drain off the excess fat.
2. Add the rest of the ingredients and simmer 20 to 30 minutes. Add water to get the desired thickness. 

Variations
a. Add hot peppers, tobasco or hot sauce while cooking.
b. Serve topped with course grated cheese, sour cream, hot peppers, sliced black olives. 

Skillet Spaghetti
Categories: Main dish, Supper
Servings: 8 
2 lb Ground Beef
8 oz Spaghetti
2 cn Spaghetti Sauce
3 1/2 c Water 

1.	Brown the ground meat in a skillet over medium fire. Drain the fat.
2.	Add spaghetti sauce and water and bring to a boil. Add spaghetti, broken into pieces, stirring to separate the strands.
3.	Cover and simmer about 30 minutes or until spaghetti is tender. Stir frequently.

Trail Mix
Categories: Trail, Snacks, Lunch
Servings: 6 
2 lb M&M candy
1 lb Sunflower seeds
1 lb Peanuts
1 lb Raisins/dried fruit
1 c Cereal
1/2 lb Sesame sticks
1/2 lb Coconut, shredded
1/2 lb Pumpkin seeds, roasted 

Combine ingredients and mix. Package in individual servings/days in ziplock bags. Use substitutes as desired, but balance the calories and proteins. 

DUTCH OVEN COOKING

The Dutch Oven is a very versatile cooking utensil.  It can be
used to bake, roast, fry, steam or stew, and was the only oven
for most early American frontier families.  The lip on the
top keeps the coals on and the three legs allow coals underneath,
allow airflow and give it a steadier stand on uneven surfaces.

Since the Dutch Oven is made of cast iron (there are
aluminum ones) it is very heavy and hot.  Be careful.  Use
something sturdy to lift the lid full of coals.  Use a shovel to put
the coals on safely.

The black protective coating or "seasoning" will keep the iron
from rusting and to make a non-stick surface.  After use, clean
all food from the oven.  Do not use steel or soap.  The burnt on
food can be boiled out, burned off (put upside down, this works,
but may burn some of the seasoning off if done too long) or
rubbed with salt.  When clean, completely dry off water by
placing oven by fire.  Then rub with Crisco over all surfaces and
return near heat source to "set".  Lard or animal fat may break
down during extended storage.

The food can be placed directly in the oven or first put in an
Ovenproof baking dish or pan.  Never pour cold water in the
oven when it is hot.  Some water should always be near the
fire for safety.  If steaming in a Dutch Oven put 3 rocks or
a trivet inside the oven and place the pan on top of the rocks
and water.  To ensure even cooking, turn the oven every 15
minutes, or every time you check inside.

The placement of coals on and under a Dutch Oven is important.
When baking, there should be more coals on top, with less on the
bottom.  To roast the amounts should be the same, while frying, 
the coals are only on the bottom.  You can also fry on the lid.
Place it upside down on the coals and use the inside surface to fry.

Charcoal briquettes can be used if you don't have coals from a wood
fire.  Generally each briquette is about 25 degrees.  The
tendency is to use too many briquettes when learning to cook.
One can put more on when preheating the oven before every use.
Although I have not used charcoal, here are some ideas from
various Dutch Oven cookbooks.  Some hints:  to bake place
2/3 on top, 1/3 on bottom or 17 on top and 11 on bottom for a
14" oven for 350 degrees.  Another table:

Oven temp.               12"                                 14"
   To bake               under         top               under          top

300-350                      7              15                   9               17
350-400                      9              17                  10              19
400-450                    10              19                  12              22
1. Introduction to Dutch Oven Cooking
The reason for this book is to provide reference material for an individual who is planning or cooking a meal for six to ten people. For larger groups, most of the recipes can be easily doubled or tripled and two or more dutch ovens may be needed. Most of the information has been targeted toward the first time dutch oven user, although, the more experienced cook may find a tidbit or two here and there. I hope this book will entice all of you potential dutch oven cooks to "give 'er a try" and you will see why I call them "man's best friend". 

2. What Your Dutch Oven Can Do
Cooking techniques such as roasting, baking simmering, stewing, frying, boiling, steaming, and many others are easily done on the campfire with only a single utensil, the dutch oven. Think of the possibilities, delicious fresh baked bread that will rise up and lift the lid, cobblers made from berries picked fresh at the campsite, incredible deep-dish pizzas, stews, quiches that melt in your mouth, cornish game hens roasted to perfection, and imagine a chocolate cake a foot in diameter. These and many, many more are very possible and sometimes easier than they are at home. With very few exceptions, I have been able to duplicate my home recipes on the campfire using the dutch oven. 

All recipes use one of two dutch oven techniques, cooking with your dutch oven or cooking in it. The first is when the food is placed directly in the bottom of the dutch oven. In the second method, food is placed in a second dish and this dish is then placed onto a trivet in the bottom of the dutch oven. The reason for the trivet is to elevate the dish above the bottom of the oven to prevent burning. 

3. A Few No-No's
•	Never, and I repeat, NEVER allow cast iron to sit in water or allow water to stand in or on it. It will rust despite a good coating. 
•	Never use soap on cast iron. The soap will get into the pores of the metal and won't come out very easy, but will return to taint your next meal, though. If soap is used accidentally, the oven should be put through the pre-treatment procedure, including removal of the present coating. 
•	Do not place an empty cast iron pan or oven over a hot fire. Aluminum and many other metals can tolerate it better but cast iron will crack or warp, ruining it. 
•	Do not get in a hurry to heat cast iron, you will end up with burn't food or a damaged oven or pan. 
•	Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot! 

Suggestions: 
1.	Put foil under each DO, charcoal on top of the foil. Damp charcoal does not heat well; you get additional reflected heat from the foil. 
2.	Figure 5 lb. charcoal per DO per meal prepared. On average. 
3.	Remember to take heavy pliers, gloves, charcoal starter. A hammer substitutes well for a pot carrier and lid carrier. 
4.	Plan ahead for a safe place to put a 400 degree lid when it is not on the pot. 
5.	Use foil inside the pot to reduce the cleanup, and then expect that it will be torn during serving. You will have to clean the pot regardless of your best efforts. 
6.	Get / borrow Dutch Ovens with legs on bottom and charcoal holding rims on top. A flat bottomed pot will smother the charcoal underneath (no airflow); rocks/bricks at the corners put your dinner at some risk. 

4. Tips on Cooking
Enough about the oven and on to what you can do with it! You can also figure that each charcoal briquette is worth about 25 degrees Fahrenheit. 20 coals will give about 500 degrees. 

4.A. Techniques
ROASTING:
The heat source should come from the top and bottom equally. Coals should be placed under the oven and on the lid at a 1 to 1 ratio. 

BAKING:
Usually done with more heat from the top than from the bottom. Coals should be placed under the oven and on the lid at a 1 to 3 ratio, having more on the lid. 

FRYING, BOILING ETC:
All of the heat should come from the bottom. Coals will be placed under the oven only. 

STEWING, SIMMERING:
Almost all heat will be from the bottom. Place the coals under and on the oven at a 4 to 1 ratio with more underneath than on the lid. 

THE LID:
The lid can be placed on the fire or stove upside down and used as a skillet or griddle. Using the lid in this fashion, you can make virtually error free pancakes and eggs that don't run all over. This is because most lids are shaped like a very shallow bowl so things naturally stay in the center, even if the lid is not level. 
4.B. Measurements
Here are the abbreviations that will be used here: 

oz - Ounce tsp - Tea Spoon
lb - Pound Tbs - Table Spoon
pt - Pint c - Cup (8 oz)
qt - Quart pkg - Package
gl - Gallon 
Here are a few measurement conversions you may need: 
1 Tbs = 3 tsp 1 Stick Butter = 1/4 lb or 1/2 c or 8 Tbs
2 Tbs = 1 oz
1/4c = 4 Tbs 1 lb bread loaf = About 17 slices
1/3c = 5 1/3 Tbs 1 1/4 lb loaf = About 20
1/2c = 8 Tbs 1 1/2 lb loaf = About 23
1 c = 8 oz
1 qt = 4 c
1 gl = 4 qt
2 c = 1 pt 
Stick butter
Bread loaf, 1-1/4 lb loaf and 1-1/2 lb 

5. Recipes -- Group 1
5.A. Beef Roast Main Dishes
Swiss Steak
3 lb round steak
3 stalks celery, peeled, chopped fine
3 tbs butter
1/2 c catsup
1 tsp salt
1 tbs chopped parsley
1 lg onion, diced

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

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

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

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

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

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

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

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

Cut meat into pieces of eating size, Cut onion into quarters, Cut vegetables and potatoes into desired size for eating. Put 1/4 inch of oil in Dutch oven and place on coals. When oil is hot, add meat and onions. Cook until meat is browned. Remove pot from fire and drain off excess oil. Add all vegetables, potatoes, and mushrooms. Add seasoning to taste. Add bouillon cubes. Add enough warm water to cover vegetables. Cover and place pot on coals. Put 10 coals on top. Cook until vegetables are tender. When vegetables are tender, add corn starch to thicken water mixture. Add some Kitchen Bouquet to create browner gravy. 
Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD 

5.C. Beef Main Dishes

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

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

5.D. Ground Beef Main Dishes

Easy Meat Loaf
2 pounds ground beef 
1 small can evaporated milk or 1/2 cup milk 
2 packages dried onion soup mix 

Mix all ingredients together and form loaf in Dutch oven. Bake approximately 50 to 60 minutes. 

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

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

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

In dutch oven or large pot, brown ground beef and onion until onion is clear. Drain and add other ingredients. Heat through and salt to taste. Serve plain or on top of noodles or spaghetti. Lynne Waltz, Troop 546, Niceville, FL 
Taco Pie
1-1/2 lb ground beef
1 med jar Taco sauce
4 lg corn tortillas
1 8 oz pkg shredded cheddar cheese
1 can (8 oz) tomato puree

Brown ground beef, drain. Combine taco sauce and tomato puree. Line dutch oven with aluminum foil. Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat. 
Lynne Waltz, Troop 546, Niceville, FL 

Adirondack Beans
1/2 lb. hamburger
1/4 lb. bacon cut into small pieces
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1/4 cup molasses
1 tsp mustard
1 can pork and beans
1 can chili beans (drain and discard excess liquid)
1 can kidney beans ( drain and discard excess liquid)

Utensils: Dutch oven, mixing spoons, knife, can opener

Fry hamburger, onion, and bacon together in bottom of Dutch oven. When meat is brown, drain off excess grease. Add all remaining ingredients, cover, and place hot coals under and on top of the oven. Bake for one to one and one half hours, stirring occasionally.

This dish provides a well balanced meal, as well as a tasty one. 
-- Thanks to Andy Read, Eagle Scout, Troop 25 SPL, Little Falls, New York 

5.E. Chili Dishes
Mike's Chili
2 lb ground beef 
4 tbs water 
1 tbs oil 
2 tsp each of salt, sugar, Worcestershire Sauce, cocoa, ground cumin, oregano 
1/2 tbs Tabasco sauce 
1 lg onion chopped 
1-1/2 tbs chili powder 
2 cans kidney beans 
3 c canned tomatoes 

Brown ground beef in oil. Add onion and cook until it turns clear. Add remaining ingredients except kidney beans and simmer 1 hour covered. Add kidney beans and cook 1 additional hour uncovered. 

Texas Chili
2 lb lean chuck roast 
1 large onion 
Bacon grease 
6 cloves garlic, minced 
6 jalapeno peppers, seeded & chopped 
2 tsp salt 
4 tbs chili powder 
1 tbs cumin 
1 tbs oregano 
1 (20 oz) can tomatoes, chopped 

Brown meat, garlic and onions in bacon grease. Add jalapeno peppers and mix well. Add remaining ingredients, cover and cook 1 hour 

Homestyle Chili
1 lb ground beef 
1 lg yellow onion, chopped 
3 cloves garlic, minced 
1 tbs cumin 
2 tbs chili powder 
1 tbs Worcestershire sauce 
1 (20 oz) can tomatoes, chopped 
1 green bell pepper, chopped 
1 c red wine(dry) 
Salt & pepper to taste 
1 lb uncooked kidney beans 

Cover beans with 2"-3" water. Bring to boil, remove from heat and let stand 1 hour. Drain and set aside. Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer about 1 hour. Variations: Use black beans instead of kidney beans. Add fresh ground ginger, paprika or cocoa. 

5.F. Chicken Main Dishes
Chicken in a Pot
3-4 lb whole frying chicken 
1 tsp poultry seasoning 
1/2 tsp salt 
1/4 tsp basil 
1/4 tsp pepper 

Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender. 

Chicken and Dumplings
1 envelope chicken noodle soup mix (NOT single serving size)
1 6-1/2 oz can boned chicken
Buttermilk biscuit mix 

Mix soup mix with about half the normal water, add boned chicken and bring to a boil. Mix biscuit mix and drop by spoonfuls on the chicken mix. Cover tightly and SIMMER (not too hot) until dumplings are done (usually takes 12-20 minutes). Serves two or three. I have made a double recipe and served six by adding a small can of mixed vegetables. Jim Sleezer, Roundtable Commissioner, Pawnee Bill District, Will Rogers Council, Stillwater, Ok 

5.G. Pasta and Pizza

Pizza Hot Dish
2 pkg Crescent rolls
8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef 

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350. 

Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well. 
Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently. 

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles. Carole Pludum, Scouter

5.H. Veggies and Soups
Butternut Bake
•	1 butternut squash 
•	2 apples 
•	1/4 cup butter, melted 
•	1 tablespoon flour 
•	1/2 cup brown sugar 
•	1/2 teaspoon nutmeg 

Peel squash and remove seeds; cut into 1/2-inch slices. Put into buttered 12-inch Dutch oven.
Core and peel apples. Slice and place over squash.
Combine melted butter, flour, brown sugar, and nutmeg. Pour over squash and apples.
Put lid on oven and place oven over coals. Place coals on top of lid and bake 45 minutes until tender.
Serves 6.  Debra Moore Troop 131, Sutton, Mass.

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 

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. 

5.I. Cakes, Cookies and Desserts
Ray's World Famous Bread Puddin'
•	4 eggs 
•	2 cups milk 
•	8 slices of white bread 
•	butter or margarine, enough to spread on 1 side of 8 slices of bread 
•	2 cups applesauce 
•	cinnamon to taste 
•	2 cups brown sugar 
•	2 cups raisins 
•	aluminum foil for easy cleanup 

Beat eggs and milk together and set aside. 
Butter 4 slices of bread on one side and lay in single layer (butter-side down) in the bottom of a foil-lined 10- or 12-inch Dutch oven.
Spread half of the applesauce over the bread layer. Sprinkle generously with cinnamon. Put half of the brown sugar over the cinnamon and applesauce. Scatter all the raisins over the brown sugar. Cut the other four slices of bread diagonally and butter. Set them butter-side down over the raisins.
Spread the remainder of the applesauce over the bread. Put the rest of the brown sugar over the applesauce and sprinkle generously with cinnamon.
Pour the egg-and-milk mixture over and down between the slices of bread. Put the lid on the Dutch oven and let the bread soak up the egg-and-milk mixture for 30 minutes.
Bake covered for 45 minutes at 350 degrees (4 hot charcoal briquettes under the Dutch oven and 12 to 15 hot briquettes on top). Come back when the briquettes are burned out. Cool and slice. Serve with whipped cream, ice cream, or milk.
Serves 4 hungry Boy Scouts.  Ray McCune Troop 38, Fort Wayne, Ind.

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. 

Dutch Oven Apple Dumplings
•	5 Granny Smith apples 
•	2 large (10 per package) dairy-case cans of large-size buttermilk biscuits 
•	2 cups water 
•	2 cups sugar 
•	2 sticks butter 
•	cinnamon or apple pie spice

Core apples and peel them (if desired). Slice each apple into 8 pieces for a total of 40 slices.
Divide each biscuit into 2 pieces. Wrap apple slices with dough. Grease a 12-inch Dutch oven and place dumplings in oven. Heat water, sugar, and butter together in separate pot (do not bring to boil). Pour mixture over dumplings. Sprinkle cinnamon or pie spice over dumplings.
Put Dutch oven over 8 to 10 charcoal briquettes, and place 10 to 14 briquettes on top of oven. Check after 20 minutes. Dumplings are done when apples are soft and dough is brown.
Serves 10 to 15 Scouts or 20 leaders.  Joe Story Troop 225, Valdese, NC

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. 

Peach Cobbler

2 No. 2 cans sliced peaches
2 cups bisquick ready mix
1/2 cup sugar
1/2 tsp. Cinnamon

Pour in peaches, reserving some of the juice so that the cobbler won't be mushy.  Follow the instructions for mixing the bisquick mix and pour the dough on top of the peaches and sprinkle with sugar and cinnamon.  Put the lid on the oven and place coals on top.  Bake until golden brown.  Pour extra juice on top before serving.

Pineapple-Apple Cobbler

1 can apple filling
1/2 can crushed pineapple
1 white or yellow cake mix
1 can of 7 up
1/2 tsp. Cinnamon

Mix the apples, pineapple, cake mix, 7-up and stir.  Cook for about 1 hour, turning the pot every 10 minutes or so, to cook evenly.

Jan Mussler, Bear DL, Pack 170, Nederland, CO

Amethyst Crumble
Filling:
•	3 cups fresh or frozen blueberries 
•	3 cups fresh or frozen cranberries 
•	1 3/4 cups sugar 
•	1/4 cup tapioca flour*
Topping:
•	3/4 cup packed brown sugar 
•	3/4 cup butter, chilled and cut into 1-inch slices 
•	1 1/2 cups quick-cook oats 
•	1 cup coarsely chopped pecans or walnuts

Get a good wood fire going; add 16 charcoal briquettes to it in advance of cooking.
In a large bowl combine filling ingredients. Pour into greased Dutch oven. Combine topping ingredients and spoon over berry mixture, spreading evenly over top.
Place 6 to 8 charcoals under Dutch oven and 6 to 8 charcoals on top of lid. Bake until bubbly and top is golden (approximately 45 to 60 minutes). Serve warm.
Serves 6 to 8.  Monika Kinslow Pack 3922, Norridge, ILL

* If you cannot find tapioca flour, substitute cornstarch.
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. 

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 

Pineapple Upside Down Cake
1 can pineapple (6 oz) 
1/2 cup pecans 
1/2 cup brown sugar 
1 square margarine 
2 yellow cake mixes, or 3 golden pound cake mixes 

Mix cake mixes according to directions. 

Line the Dutch Oven with aluminum foil, place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar, then the pineapple slices, then the pecans. This will be the glaze. 

Pour cake on top of glaze. This dessert doesn't require much heat on the bottom, just enough to brown the glaze - about 8 briquettes should be plenty. Bake for approximately 25 minutes. Check it every 15 minutes and when golden brown, test it to see if it is done. If it is, take off the heat and lift the cake out of the oven by the aluminum foil. Put a pan or board on it and then turn it over quickly so that the glaze is on top. Remove the foil. 

WHEN BAKING IN A DUTCH OVEN WITH A CAKE PAN OR PIE PAN, PUT 1 INCH DIAMETER FOIL BALLS IN THE BOTTOM OF THE OVEN TO LIFT THE PAN OFF THE BOTTOM TO KEEP THE FOOD FROM BURNING AND DISTRIBUTE THE HEAT MORE EVENLY. 

Black Forest Cobbler

1 chocolate cake mix, the darker chocolate the better (my note!)
1 can 7-Up soda
1 can Cherry Pie filling
(I think that's all) 

Put cake mix in Dutch oven, dump in pie filling and the can of 7-Up, stir and Dutch Oven cook, about an hour or less, turning the pot every 10 minutes or so, to cook evenly. 
-- Thanks to Jan Mussler, Bear DL, Pack 170, Nederland, CO, Arapahoe District, Longs Peak Council 
Black Forest Cake in a Dutch Oven
12" Dutch Oven lined with heavy duty aluminum foil (I hate to clean up)
1 box Devil's Food Cake Mix
Ingredients to prepare the cake mix [on the back of the box] (usually just eggs, veg. oil, and water)
1 can cherry pie filling
1 can aerosol whipped cream or tub of Cool Whip (Optional)

Prepare the cake mix, stir until all the ingredients are well blended. Pour the cake mix into the Dutch Oven. Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake in the Dutch Oven as you would a Dump Cobbler. 
My experience shows that it should be done in about 30-35 minutes. Test with a knife (Stick the knife into the cake, vertically, and remove -- IF the knife is clean the cake is done; if the knife is gooey with cake mix, let it bake longer.) 
When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired). 
-- Thanks to Ray Klaus, Asst. Scoutmaster, Troop 1602, Mission Viejo, CA, "...and a good old Eagle too." 

5.J. 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 

Peachy Dutch Oven French Toast
Egg mixture ingredients:
•	1 dozen eggs 
•	2 cups milk 
•	1/2 teaspoon vanilla 
•	1 tablespoon cinnamon 
•	1 loaf of French or Italian bread, sliced 
•	1/2 pound butter or margarine 
•	1 pound brown sugar 
•	3 one-pound cans of peaches, drained and quartered

Heat a large Dutch oven by covering it with coals for 15 minutes.
Beat the eggs, milk, vanilla, and cinnamon in a large mixing bowl. Slice the bread and let it soak in the egg mixture.
Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg-bread mixture on top of the peaches, cover with lid, and return the Dutch oven to the coals.
Bake 45 minutes at about 350 degrees (medium hot coals). (Cooking time is shorter if the temperature is higher, but watch the edges so they don't burn.) For the first 10 minutes, use coals on the bottom only. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won't even need syrup.
Option: Try substituting 3 pounds sliced bananas for peaches.
Serves 8.

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 

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. 

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)

5. K. Odds and Ends

Popcorn
Categories: Snacks
Servings: 4 
4 oz Margarine, or
Cooking Oil
Salt
Popcorn 

1. Pour enough oil into Dutch oven to cover the bottom about 1/16" deep, or melt 4 oz (1 stick) of margarine in oven.
2. When oven is hot, pour in enough popcorn to cover most of the bottom with a single layer of popcorn.
3. Place lid on the oven, and heat over high heat until the sounds indicates all the corn has popped. During popping, you should lift the oven by the bale and rotate the oven to better stir the whole batch of corn.
4. Pour popped corn into a paper grocery bag. Pour additional melted margarine and salt for desired taste. Shake bag to distribute salt. Serve while warm. 

Venture Patrol C.O.P.E. Menu for September 14 - 16, 2001

Saturday, September 15

Breakfast

Bacon
Eggs
Toast
Gatorade
Coffee

Lunch

Ham Sandwich
Turkey Sandwich
Chips
Mixed Fruit Cups
Gatorade

Dinner

Salad
Bread
Spaghetti with meat sauce
Mixed Pudding Cups
Gatorade

Cracker Barrel

Peanuts
Beef stick
Cheese

Sunday, September 16

Breakfast

Pancakes
Gatorade
Coffee

Lunch

Ham Sandwich
Turkey Sandwich
Chips
Mixed Fruit Cups
Gatorade
Venture Patrol Cooking Supplies for the September 14 - 16, 2001 C.O.P.E. Trip

Food required for 12 "Crew" Members

September 15							          September 16

Breakfast								  Breakfast

Bacon - 2 strips x 12 = 24 strips				  Pancakes - 5 Pancakes each x 12 = 60 pancakes               Eggs - 2 x 12 = 2 dozen 					  Butter - 1/3 tub of margarine
Toast - 1 slice x 12 = 12 slices				  Gatorade - 1 cup each x 12 = 12 cups
Butter - 1/3 tub of margarine				  Coffee (Adults will take care of Coffee)	    Gatorade - 1 Cup x 12 = 12 cups
Coffee (Adults will take care of the Coffee)

 Lunch							 		  Lunch

Ham - 1/4 lb. x 6 = 1.5  lbs.				  Copy Sept. 15 Lunch ingredients
Turkey - 1/4 lb. x 6 = 1.5  lbs.
Lettuce - 1 head                                                                                      Complete List
American Cheese - 1 slice ea. x 12 = 1 doz. Slices	  1 Parmesan grated cheese	          
Mayo - 1 Bottle/Jar					  Package containing approx. 24 strips bacon Mustard - 1 Bottle					  2 dozen eggs - large
Rolls - 1 x 12 = 1 doz. Rolls				  2 loafs of bread
Chips - 12 servings					  1 tub of margarine
Mixed Fruit Cups - 1 each x 12 = 1 doz. Cups		  1 box ready mix bisquick (36 pancakes)
Gatorade - 1 Cup x 12 = 12 cups				  1 bottle of pancake syrup
							  2 3/4 lbs. of sliced roast ham
Dinner							  2 3/4 lbs. of sliced roast turkey
							  1 head of lettuce
Salad - 1 serving x 12 = 1 doz. Servings			  1 package sliced American Cheese (24)
Dressing - 2 bottles (Thousand Island/French)		  1 Bottle/Jar Mayo
Bread - 1 slice each x 12 = 1 doz. Slices			  1 Bottle Mustard
Butter - 1/3 tub of margarine				  2 doz. sandwich rolls
Spaghetti - 1 serving ea. x 12 = 12 servs. (2 boxes)	  3 bags of chips	  
Spaghetti Sauce - 1 serv. ea. x 12 = 12 servs. (3 jars)	  2 dozen mixed fruit cups
Hamburger - 3 lbs.					  1 large bag ready made salad
Pudding Cups - 1 ea. x 12 = 1 doz. cups			  1 bottle Thousand Island dressing
Gatorade - 1 Cup x 12 = 12 cups				  1 bottle French dressing
Parmesan Cheese					  2 boxes of Spaghetti
					                            3 jars Spaghetti Sauce
Cracker Barrel		                                         3 lbs. hamburger
			  				  1 doz. pudding cups (various)
1 Bag of Roasted Peanuts in shells	                            1 bag of roasted peanuts in shells
1/2 - 1 lb. of Colby Cheese			               1/2 lb. of Colby Cheese
1 large beef stick					  1 large beef stick
							  8 gal. powder drink mixes (extra for water bottles)
							  1 bottle of Vegetable cooking oil
							  1 large roll of paper towels
							  1 small bottle dishwashing detergent