Dutch Oven Cooking -- Recipes Group 3

Version 2.3 -- July 1995

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  • 5.L. Cakes, Cookies & Desserts
  • 5.M. Breakfast Dishes
  • 5.N. Other Recipes
  • 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

    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
    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
    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

    Cold cooked meat
    Any vegetables you have
    Some oil

    2 cups SR flour
    Pinch salt
    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

    Bring water to boil with salt. Slowly stir in cornmeal. Cook 20 min stirring often.

    Hasty Pudding

    (Fried Cornmeal Mush)

    1 recipe cornmeal mush
    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.

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