Dutch
Oven Cooking -- Recipes
Group 3
Version
2.3 -- July 1995
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.
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.
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
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.
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
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.
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.
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
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.
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
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
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.
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.
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
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.
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.
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.
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.
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.
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
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
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.
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
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
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.]
*** 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
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
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
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)
(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
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
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
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.
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.
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.
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
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
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)
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)
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
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.
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
1 qt boiling water
1 c cornmeal
Salt
Bring water to boil with salt.
Slowly stir in cornmeal. Cook 20 min stirring often.
(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.
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.
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