Tips on Cooking
ALWAYS USE A DUTCH OVEN
You can figure that each charcoal briquette is
worth about 25 degrees Fahrenheit. 20 coals
will give about 500 degrees.
ALWAYS USE A DUTCH OVEN
You can figure that each charcoal briquette is
worth about 25 degrees Fahrenheit. 20 coals
will give about 500 degrees.
QUARTERMASTER'S STEW
(A time honored Scouting recipe that is easy to
make, serves 6 to 8 boys)
Ingredients:
2 lbs of hamburger
2 cans of mixed vegetables (save liquid)
2 cans of potatoes (drain off liquid and
discard)
1 packet of stew seasoning mix
If desired:
1 can of stewed tomatoes
Sliced fresh mushrooms
Additional vegetables, such as beans,
corns.
Preheat Dutch oven on fire, add small
amount of cooking oil, and brown
hamburger. Drain off grease.
Stir in stew seasoning mix, add a bit of
water, and cook for 5 to 10 minutes.
Add vegetables with liquid. Chop up
potatoes into small chunks and add to
stew. Add small quantity of water if need to
cover contents.
Place oven on bed of charcoal - 8 to 10
briquettes (more in winter) on aluminum
foil, shiny side up. Cover with lid and put 2
to 3 times as many coals on top. Cook
about 15 minutes.
Add tomatoes and mushrooms. Cook until
potatoes are tender and stew is bubbly and
hot through- 15 to 20 minutes depending
upon heat level.
Stir occasionally.
FIRST CLASS GRILLED STEAK
3 lb boneless sirloin steak
1 1/2 tsp pepper
3/4 tsp caraway seeds
3/4 tsp ground turmeric
1/4 tsp cardamom
2 gallon zip-lock bags
Mix all ingredients except steak. Sprinkle
on both sides of steak and lightly press into
beef. Place into zip-lock bag. Squeeze out
air and seal. Place in second zip-lock and
seal. Put in cooler at least 1 hour. Grill
over coals 25-30minutes, turning 2 or 3
times. Cut into serving pieces.
HIGH ON LIFE HAMBURGERS
2 tbs olive oil
2 small onions, minced
2 tsp pepper
1 tsp ground nutmeg
2 tsp ground coriander
4 lb. ground beef
8 buttered toasted hamburger buns
8 thin slices red onion
8 slices tomato
8 sandwich-size zip-lock bags
l gallon-size zip-lock bag
Bottle A-1 steak sauce
2 tbs garlic flakes
Combine oil, minced onion, and garlic in
large skillet over medium heat until onions
soften. Add pepper, nutmeg, and
coriander. Cook 1mim. Scrape mixture
into large pot and mix well. Form into 8
patties. seal each in sandwich zip-lock.
Seal all bags into gallon zip-lock. Put in
cooler for 1/2 hour. Grill on hot griddle
until desired doneness. Serve on hot
buttered toasted buns with a slice of onion
and tomato. Top with A-1.
ROAD KILL STEW
8c water
1 pkg onion soup mix
2 tsp instant beef bouillon
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
2 lb. venison, cubed
1 medium onion, quartered
4 large potatoes, not peeled, but cut up
6 carrots, cut up
biscuit mix
Start this stew in the morning just after
breakfast cleanup. Combine water and
next 5 ingredients in a Dutch oven. Add
venison and veggies. Cover and cook at
high simmer all day. About 15 to 20
minutes before serving time, prepare
biscuit mix dough and drop by tablespoon
onto the top of the bubbling stew.
BAKED NATIVE AMERICAN
PUDDING
1/4 cups sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
4 cups milk
1/2 cup yellow cornmeal
1/2 cup raisins
1/2 cup pancake syrup
2 tbs margarine, softened
2 eggs, beaten
Pre-heat Dutch oven. Mix together sugar,
cinnamon, ginger, salt, and nutmeg. Blend
well and set aside. Heat milk in medium
pot. Stir in cornmeal. Cook over low heat,
stirring constantly, until very thick (20min).
Remove form heat. Stir in sugar mixture
and remaining ingredients. Pour into large
greased pot and bake in Dutch oven 1
hour or until knife inserted in center comes
out clean. Serve warm.
COUNTRY BREAKFAST BREAD
4 cups flour
3 1/2 cups whole wheat flour
1 cup chopped walnuts
2 pkg rapid rise yeast
1 tbs grated orange peel
1 1/2 tsp salt
2 1/2 cups non dairy creamer
1/3 cups honey
1/4 cups vegetable oil
Set aside 1 cup flour. In large pot,
combine remaining flour, whole wheat flour,
nuts, undissolved yeast, orange peel, and
salt. Heat honey and oil until very warm -
do not boil. Stir into dry mixture. Stir in
enough reserved flour to make soft dough.
Knead on lightly floured surface until
smooth. Cover, let rest 10 minutes. Divide
and form dough into 6 balls. Place three in
each of two greased pie pans. Cover - let
rise in warm place until doubled, about
30-45 minutes. Bake in cardboard oven at
375 for 45 minutes. Cover with foil during
last 15 minutes. Cool, slice and serve.
POTATO BREAD
1 large peeled and cubed potato
2 1/2 cups water
3 tbs yeast4 tbs pancake syrup at room
temp
1 tbs margarine, melted
6c whole wheat flour
2 tbs margarine, softened
1/2 cups shredded Monterey jack
In a small pot, boil potato in water for about
10 minutes. Mash potato in water. In a
large pot, combine yeast and pancake
syrup. Stir melted margarine into potato
mixture. Add 1/2 cups flour to yeast
mixture. Pour potato mixture into yeast
mixture. Mix well. Add rest of flour to make
dough. Turn onto lightly floured surface
and knead until smooth. Put dough in a
lightly oiled large pot. Make sure all of
dough is oiled. Cover with towel and let
rise 1 hour. Punch down and knead 10
times. Divide into halves, shape into
loaves, and place into two loaf pans. Split
tops with sharp knife and insert softened
margarine and Monterey jack. Bake in
cardboard oven at 350 for 20-30 minutes.
Bread is 2done if it sounds hollow when
tapped with knuckle.
HOBO BREAKFAST TREAT
2 lb. hot pork sausage
2 pkgs Ore-Ida O'Brien frozen potatoes,
defrosted
12 eggs, beaten
Brown pork sausage in large skillet. Drain
grease, but leave enough to brown
potatoes. Add O'Brien potatoes (these
already have onion and green pepper
added) Brown potatoes. Add eggs. Stir
until "eggs are set. Serve with biscuits.
Thanks to Bob Smejkal, Troop 38, Troy.
MOUNTAIN MAN BREAKFAST
1 lb bacon
1 large onion, chopped
1 32oz bag O'brian potatoes
12 eggs, beaten-1 1/2 lbs grated cheddar
cheese
1/2 lb pepper cheese, grated
1 jar salsa
Pre heat Dutch oven. Cut bacon into small
pieces and cook bacon and onion until
clear. Remove mixture and add O'brian
potatoes. Do not rain bacon drippings.
Fry until golden brown. Stir bacon mixture
back in, then add eggs. Cover and cook
until eggs are almost solid. Sprinkle with
cheese and continue cooking until eggs
are set and cheese melted. Serve with
salsa.
Geezer style -- add 1 tbs chili powder, 2 tsp
red pepper, and 1 tsp tobasco sauce to
egg mixture before cooking.
Thanks to Liz Stiles - a Prodigy Scouter
EASY CHICKEN CASSEROLE
1 whole chicken, cut up-1 box Stove Top
chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise
Combine soup and mayonnaise in large
pot. Add seasoning package from stuffing
mix and 3/4 stuffing crumbs. Add chicken
and mix well. Place Fin Dutch oven and
top with remaining crumbs. Bake at 350 for
30 minutes or "until bubbly and crumbs are
brown.
Thanks to Mike Audleman -- a Prodigy
Scouter
CHICKEN AND DUMPLINGS
4 pkgs dry chicken noodle soup mix
4 6oz cans boned chicken
4 cups biscuit mix
8 tbs powdered milk
Put biscuit mix and powdered milk in gallon
zip-lock and shake to mix thoroughly.
Double bag to store. In large pot or Dutch
oven, add soup mix and chicken to 12 cups
boiling water and lower heat to simmer. Mix
1 1/3 cups water to dry ingredients in
zip-lock to make a dough. Drop dough by
spoonfuls into the soup mixture. Simmer
10 minutes uncovered, then 10 minutes
covered.
Thanks to Tom Maughn -- a Prodigy
Scouter
EASY ITALIAN CHICKEN
1-2 chickens, cut up
1 large jar spaghetti sauce
oregano
basil
minced garlic
Place chicken pieces in bottom of Dutch
oven. Add spaghetti sauce and stir to coat
each piece. Add oregano, basil, and
minced garlic to taste. Cook at low 5-7
hours.
STIR CRAZY CAKE
2 1/2 cup flour
1 1/2 cup sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 tbs vinegar
1 tbs vanilla
2 cups cold coffee
1/4 cups sugar
1/2 tsp cinnamon
Put flour, 1 1/2 cup sugar, cocoa, baking
soda, and salt in a lined, ungreased Dutch
oven. Stir with a fork to mix; form 3 wells in
flour mixture. Pour oil into one well,
vinegar in one, and vanilla in one. Pour
cold coffee over all ingredients and stir with
fork until well mixed. Combine remaining
sugar and cinnamon; sprinkle over (batter.
Bake in Dutch oven for 34-45 minutes.
OUTDOOR GEEZER APPLE
CRISP
1 cup flour
3 cup dry oatmeal
1 1/2 cup brown sugar
1 2/ tsp salt
3 tsp cinnamon
1 cup margarine, melted
1 gallon can apples
Mix thoroughly in medium pot flour,
oatmeal, brown sugar, salt, and cinnamon.
Add melted margarine and mix well.
Mixture should be crumbly. Place large pot
lid upside down in dutch oven and line with
foil. Grease well with margarine. Add
apples. Top with oatmeal mixture. Cover
and place coals on bottom and top of oven
in 1 to 3 ratio. Bake 1 hour. Serve warm.
Peaches, pineapple, or cherries can be
subsituted for apples.
GIANT CINNAMON-PECAN RING
2 loaves frozen bread dough
1/2 cups sugar
2 tsp cinnamon
1 1/4 cups powdered sugar
1/2 cups packed brown sugar
1/2 chopped pecans
1/2 cups margarine, melted
1/2 tsp vanilla
4 tsp milk
pecan halves
Lightly grease inside of Dutch oven. On a
lightly floured surface, flatten thawed
dough slightly. Cut each loaf into 4 pieces.
Form each piece into a rope about 18in
long. Brush each rope with melted
margarine on all sides. 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. Do the same
with remaining ropes. Sprinkle with
chopped pecans. Cover and let rise for
about 30-40 minutes. Bake at 350 for 30
minutes. Cover with foil last 15 minutes to
prevent browning if necessary. Cool about
15 minutes. Stir together powdered sugar,
vanilla, 8and enough milk to make glaze
and spoon over cake.
(A time honored Scouting recipe that is easy to
make, serves 6 to 8 boys)
Ingredients:
2 lbs of hamburger
2 cans of mixed vegetables (save liquid)
2 cans of potatoes (drain off liquid and
discard)
1 packet of stew seasoning mix
If desired:
1 can of stewed tomatoes
Sliced fresh mushrooms
Additional vegetables, such as beans,
corns.
Preheat Dutch oven on fire, add small
amount of cooking oil, and brown
hamburger. Drain off grease.
Stir in stew seasoning mix, add a bit of
water, and cook for 5 to 10 minutes.
Add vegetables with liquid. Chop up
potatoes into small chunks and add to
stew. Add small quantity of water if need to
cover contents.
Place oven on bed of charcoal - 8 to 10
briquettes (more in winter) on aluminum
foil, shiny side up. Cover with lid and put 2
to 3 times as many coals on top. Cook
about 15 minutes.
Add tomatoes and mushrooms. Cook until
potatoes are tender and stew is bubbly and
hot through- 15 to 20 minutes depending
upon heat level.
Stir occasionally.
FIRST CLASS GRILLED STEAK
3 lb boneless sirloin steak
1 1/2 tsp pepper
3/4 tsp caraway seeds
3/4 tsp ground turmeric
1/4 tsp cardamom
2 gallon zip-lock bags
Mix all ingredients except steak. Sprinkle
on both sides of steak and lightly press into
beef. Place into zip-lock bag. Squeeze out
air and seal. Place in second zip-lock and
seal. Put in cooler at least 1 hour. Grill
over coals 25-30minutes, turning 2 or 3
times. Cut into serving pieces.
HIGH ON LIFE HAMBURGERS
2 tbs olive oil
2 small onions, minced
2 tsp pepper
1 tsp ground nutmeg
2 tsp ground coriander
4 lb. ground beef
8 buttered toasted hamburger buns
8 thin slices red onion
8 slices tomato
8 sandwich-size zip-lock bags
l gallon-size zip-lock bag
Bottle A-1 steak sauce
2 tbs garlic flakes
Combine oil, minced onion, and garlic in
large skillet over medium heat until onions
soften. Add pepper, nutmeg, and
coriander. Cook 1mim. Scrape mixture
into large pot and mix well. Form into 8
patties. seal each in sandwich zip-lock.
Seal all bags into gallon zip-lock. Put in
cooler for 1/2 hour. Grill on hot griddle
until desired doneness. Serve on hot
buttered toasted buns with a slice of onion
and tomato. Top with A-1.
ROAD KILL STEW
8c water
1 pkg onion soup mix
2 tsp instant beef bouillon
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
2 lb. venison, cubed
1 medium onion, quartered
4 large potatoes, not peeled, but cut up
6 carrots, cut up
biscuit mix
Start this stew in the morning just after
breakfast cleanup. Combine water and
next 5 ingredients in a Dutch oven. Add
venison and veggies. Cover and cook at
high simmer all day. About 15 to 20
minutes before serving time, prepare
biscuit mix dough and drop by tablespoon
onto the top of the bubbling stew.
BAKED NATIVE AMERICAN
PUDDING
1/4 cups sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
4 cups milk
1/2 cup yellow cornmeal
1/2 cup raisins
1/2 cup pancake syrup
2 tbs margarine, softened
2 eggs, beaten
Pre-heat Dutch oven. Mix together sugar,
cinnamon, ginger, salt, and nutmeg. Blend
well and set aside. Heat milk in medium
pot. Stir in cornmeal. Cook over low heat,
stirring constantly, until very thick (20min).
Remove form heat. Stir in sugar mixture
and remaining ingredients. Pour into large
greased pot and bake in Dutch oven 1
hour or until knife inserted in center comes
out clean. Serve warm.
COUNTRY BREAKFAST BREAD
4 cups flour
3 1/2 cups whole wheat flour
1 cup chopped walnuts
2 pkg rapid rise yeast
1 tbs grated orange peel
1 1/2 tsp salt
2 1/2 cups non dairy creamer
1/3 cups honey
1/4 cups vegetable oil
Set aside 1 cup flour. In large pot,
combine remaining flour, whole wheat flour,
nuts, undissolved yeast, orange peel, and
salt. Heat honey and oil until very warm -
do not boil. Stir into dry mixture. Stir in
enough reserved flour to make soft dough.
Knead on lightly floured surface until
smooth. Cover, let rest 10 minutes. Divide
and form dough into 6 balls. Place three in
each of two greased pie pans. Cover - let
rise in warm place until doubled, about
30-45 minutes. Bake in cardboard oven at
375 for 45 minutes. Cover with foil during
last 15 minutes. Cool, slice and serve.
POTATO BREAD
1 large peeled and cubed potato
2 1/2 cups water
3 tbs yeast4 tbs pancake syrup at room
temp
1 tbs margarine, melted
6c whole wheat flour
2 tbs margarine, softened
1/2 cups shredded Monterey jack
In a small pot, boil potato in water for about
10 minutes. Mash potato in water. In a
large pot, combine yeast and pancake
syrup. Stir melted margarine into potato
mixture. Add 1/2 cups flour to yeast
mixture. Pour potato mixture into yeast
mixture. Mix well. Add rest of flour to make
dough. Turn onto lightly floured surface
and knead until smooth. Put dough in a
lightly oiled large pot. Make sure all of
dough is oiled. Cover with towel and let
rise 1 hour. Punch down and knead 10
times. Divide into halves, shape into
loaves, and place into two loaf pans. Split
tops with sharp knife and insert softened
margarine and Monterey jack. Bake in
cardboard oven at 350 for 20-30 minutes.
Bread is 2done if it sounds hollow when
tapped with knuckle.
HOBO BREAKFAST TREAT
2 lb. hot pork sausage
2 pkgs Ore-Ida O'Brien frozen potatoes,
defrosted
12 eggs, beaten
Brown pork sausage in large skillet. Drain
grease, but leave enough to brown
potatoes. Add O'Brien potatoes (these
already have onion and green pepper
added) Brown potatoes. Add eggs. Stir
until "eggs are set. Serve with biscuits.
Thanks to Bob Smejkal, Troop 38, Troy.
MOUNTAIN MAN BREAKFAST
1 lb bacon
1 large onion, chopped
1 32oz bag O'brian potatoes
12 eggs, beaten-1 1/2 lbs grated cheddar
cheese
1/2 lb pepper cheese, grated
1 jar salsa
Pre heat Dutch oven. Cut bacon into small
pieces and cook bacon and onion until
clear. Remove mixture and add O'brian
potatoes. Do not rain bacon drippings.
Fry until golden brown. Stir bacon mixture
back in, then add eggs. Cover and cook
until eggs are almost solid. Sprinkle with
cheese and continue cooking until eggs
are set and cheese melted. Serve with
salsa.
Geezer style -- add 1 tbs chili powder, 2 tsp
red pepper, and 1 tsp tobasco sauce to
egg mixture before cooking.
Thanks to Liz Stiles - a Prodigy Scouter
EASY CHICKEN CASSEROLE
1 whole chicken, cut up-1 box Stove Top
chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise
Combine soup and mayonnaise in large
pot. Add seasoning package from stuffing
mix and 3/4 stuffing crumbs. Add chicken
and mix well. Place Fin Dutch oven and
top with remaining crumbs. Bake at 350 for
30 minutes or "until bubbly and crumbs are
brown.
Thanks to Mike Audleman -- a Prodigy
Scouter
CHICKEN AND DUMPLINGS
4 pkgs dry chicken noodle soup mix
4 6oz cans boned chicken
4 cups biscuit mix
8 tbs powdered milk
Put biscuit mix and powdered milk in gallon
zip-lock and shake to mix thoroughly.
Double bag to store. In large pot or Dutch
oven, add soup mix and chicken to 12 cups
boiling water and lower heat to simmer. Mix
1 1/3 cups water to dry ingredients in
zip-lock to make a dough. Drop dough by
spoonfuls into the soup mixture. Simmer
10 minutes uncovered, then 10 minutes
covered.
Thanks to Tom Maughn -- a Prodigy
Scouter
EASY ITALIAN CHICKEN
1-2 chickens, cut up
1 large jar spaghetti sauce
oregano
basil
minced garlic
Place chicken pieces in bottom of Dutch
oven. Add spaghetti sauce and stir to coat
each piece. Add oregano, basil, and
minced garlic to taste. Cook at low 5-7
hours.
STIR CRAZY CAKE
2 1/2 cup flour
1 1/2 cup sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 tbs vinegar
1 tbs vanilla
2 cups cold coffee
1/4 cups sugar
1/2 tsp cinnamon
Put flour, 1 1/2 cup sugar, cocoa, baking
soda, and salt in a lined, ungreased Dutch
oven. Stir with a fork to mix; form 3 wells in
flour mixture. Pour oil into one well,
vinegar in one, and vanilla in one. Pour
cold coffee over all ingredients and stir with
fork until well mixed. Combine remaining
sugar and cinnamon; sprinkle over (batter.
Bake in Dutch oven for 34-45 minutes.
OUTDOOR GEEZER APPLE
CRISP
1 cup flour
3 cup dry oatmeal
1 1/2 cup brown sugar
1 2/ tsp salt
3 tsp cinnamon
1 cup margarine, melted
1 gallon can apples
Mix thoroughly in medium pot flour,
oatmeal, brown sugar, salt, and cinnamon.
Add melted margarine and mix well.
Mixture should be crumbly. Place large pot
lid upside down in dutch oven and line with
foil. Grease well with margarine. Add
apples. Top with oatmeal mixture. Cover
and place coals on bottom and top of oven
in 1 to 3 ratio. Bake 1 hour. Serve warm.
Peaches, pineapple, or cherries can be
subsituted for apples.
GIANT CINNAMON-PECAN RING
2 loaves frozen bread dough
1/2 cups sugar
2 tsp cinnamon
1 1/4 cups powdered sugar
1/2 cups packed brown sugar
1/2 chopped pecans
1/2 cups margarine, melted
1/2 tsp vanilla
4 tsp milk
pecan halves
Lightly grease inside of Dutch oven. On a
lightly floured surface, flatten thawed
dough slightly. Cut each loaf into 4 pieces.
Form each piece into a rope about 18in
long. Brush each rope with melted
margarine on all sides. 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. Do the same
with remaining ropes. Sprinkle with
chopped pecans. Cover and let rise for
about 30-40 minutes. Bake at 350 for 30
minutes. Cover with foil last 15 minutes to
prevent browning if necessary. Cool about
15 minutes. Stir together powdered sugar,
vanilla, 8and enough milk to make glaze
and spoon over cake.
ARMADILLO EGGS
24 oz pickled hot jalapeno peppers
2 cup biscuit mix
12 oz shredded Mozzarella cheese
2 lb hot pork sausage
2 pkg Shake 'n Bake pork seasoning
Cut off stem ends and gut seeds from
the peppers. Stuff peppers lightly with
cheese, then set aside. Thoroughly
mix sausage, biscuit mix, and
remaining cheese. Make small patties
from the mixture. Place a pepper in
the center of each patty, then wrap
and seal the dough around the
pepper. Coat one or two "eggs" at a
time by shaking them in the pork
seasoning. Put the "eggs" into a
lightly greased large skillet over
medium heat. Fry until brown. Have
plenty of cold drinks around when
served.
Thanks to Dale Elders, Troop 491,
Montgomery, Texas
GEEZER COME AND GET IT
1 lb ground beef
1 lb hot pork sausage
1 pkg hot taco seasoning mix
1 tsp cumin
1 medium onion, chopped
2 cloves garlic, minced
1 small jar jalapenos
1 can refried beans
8oz shredded Monterey jack
8oz shredded cheddar
1 jar salsa
Brown ground beef, pork sausage,
onions, and garlic in large skillet.
Drain. Add cu minutes and taco
seasoning mix. Use only 1/4 cups
water and simmer until seasoning mix
sets. Pour into bottom of Dutch oven.
Layer refried beans over meat mixture,
then the cheeses, then the jalapenos.
Spoon salsa over the top evenly.
Bake at 325 for 1/2 hour. Use as dip
with tortilla chips.
HUNGARIAN GOULASH
2 lb beef tips, cubed
1 small onion, chopped
3 tbs olive oil
1 large can tomatoes
1 can mushrooms
2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
1 cup sour cream
2 tbs flour
Brown beef tips and onion in olive oil,
add tomatoes, mushrooms, and
seasonings. Cover and simmer. Stir
occasionally until meat is tender, about
1 1/2 hours. Blend flour and sour
cream. Gradually stir into meat
mixture. Serve.
Thanks to Mike Audleman, a Prodigy
Scouter
GEEZER MEATLOAF
2 lb ground beef
2 eggs
2 small potatoes, shredded
2 onions, shredded
2 tsp oregano
2 tbs instant beef bouillon
1 tbs onion powder
1 tbs garlic powder
2 cup tomato sauce
olive oil
At home, combine beef, potatoes,
onion, eggs, and dry ingredients and
store in double gallon zip-lock bag. At
camp -- heat 2 tbs olive oil in Dutch
oven. Shape beef mixture into loaf
and brown on all sides. Pour tomato
sauce onto loaf and bake 1/2 hour.
DUTCH OVEN PIZZA
2 pkg. crescent rolls
1 jar pizza sauce
1 1/2 lb ground beef
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
4oz pepperoni
2 tsp oregano
1 tsp garlic powder
1 tsp onion powder
Brown ground beef, drain. Line Dutch
oven with 1 pkg. crescent rolls.
Spread pizza sauce on dough. Add
ground beef, pepperoni, and sprinkle
oregano, garlic powder, and onion
powder on top. Add cheeses and use
second pkg. crescent rolls to form top
crust. Bake 30 minutes at 350
degrees. Other ingredients such as
chopped green pepper, chopped
onion, cooked bacon, and/or
mushrooms can be added to make a
"garbage can" pizza.
NAVAJO FRIED BREAD
4 cups flour
1 tbs baking powder
1 tsp salt
2 tbs powdered milk
1 1/2 cups warm water
1 cup shortening
In large pot, mix flour with baking
powder, salt, and powdered milk. Pour
in warm water and mix to from dough.
Knead by hand until it is soft but not
sticky. Cover and let stand 15
minutes. Shape into balls about 2in
across, then flatten by patting and
stretching dough with hands and
fingers until it is flat and round. Heat
shortening in /large skillet and fry
bread until golden brown.
REAL SCOUT QUICHE
(BREAKFAST)
Pre-made pastry shell
1 onion, chopped
1 tbs margarine
1/8 tsp ground thyme
1 bay leaf
1/2 lb bacon, cut into pieces
5 eggs
2 egg yolks
1 cup half & half
1/8 tsp ground nutmeg
1/3 lb shredded Swiss cheese
Sauté onion in 1 tbs margarine. Add
thyme and bay leaf. Remove bay leaf
after onion is transparent. Cook
bacon in separate skillet until crisp,
then drain. Blend eggs, extra yolks,
half & half, and nutmeg. Place bacon,
onion, and cheese in pastry shell.
Cover with egg mixture. Place large
pot lid upside down and pre-heat
Dutch oven. Bake in Dutch oven until
knife inserted near center comes out
clean.
DOWN ON THE FARM
BREAKFAST
1 lb bacon cooked
2 cans new potatoes
2 medium onions, diced
1 green pepper, diced
18 eggs, beaten
1 cup milk
1 tbs garlic powder
Tobasco to taste
Cook bacon and reserve grease.
Drain potatoes and slice not more than
E1/4in thick. Brown potatoes in
reserved bacon grease. Add onions
and Green peppers. Beat eggs and
add milk. Break cooked bacon into
small chunks and add to mixture. Add
garlic powder and Tobasco to taste.
Add to potatoes and onions. Stir often
until set. Great with Red Chili Biscuits.
CAMPER'S BREAKFAST
4 medium potatoes, sliced
2 onions, sliced
2 cans Spam
12 eggs, beaten
1/4 cups milk
oil
salt and pepper to taste
Heat 1in oil in large skillet. Cook
potatoes and onions until potatoes are
soft. Drain oil. Add eggs, milk, and
Spam. Stir constantly until eggs are
set. Serve.
Thanks to Randy Wright - the Inside
Geezer
HOT STUFF STEW
2 cups chopped onions
2 cups chopped green pepper
4 cloves garlic
4 tbs olive oil
6 cups canned cooked turkey, ham,
chicken or combination
2 1 lb cans pinto beans
4 1 lb cans tomatoes
3 tsp chili powder
2 tsp cum minutes powder
1 jar Pace picante sauce
Tobasco to taste
Sauté onion, garlic, and green pepper
with olive oil in large skillet. Pre heat
Dutch oven. Mix meat, pinto beans,
tomatoes, and onion mixture in Dutch
oven and bring to slow boil. Stir
frequently to keep beans from sticking.
Add chili powder, cumin, and picante
sauce. Simmer for 20 minutes and
serve.
CHICKEN STEW
2 chickens, cut up
4 onions, chopped
1 cup celery, chopped
2 green peppers, chopped
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp red pepper
1 tsp Tobasco
1 tbs parsley flakes
1/4 cups green onions, chopped
1 cup olive oil
Brown chicken in olive oil in Dutch
oven. Remove chicken and add flour
to make roux. Stir constantly until
brown. Add onions, celery, and
peppers. Cook until soft. Add chicken
and 3qt water. Add seasonings and
stir well. Let cook until chicken is
tender. Add parsley. Cook for 20
minutes and serve.
PATROL CHILI
2 lb. lean ground beef
1 green pepper, chopped
1 medium onion, chopped
1 tbs garlic flakes
2 one lb cans tomatoes
2 tbs chili powder
1 1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
3 dashes Tobasco
1 cup hot water
2 15oz cans chili hot beans
1 15oz can whole kernel corn
Cook beef, green pepper, onion, and
garlic in Dutch oven until beef is
slightly browned. Drain off excess
grease. Add all ingredients except
corn and beans. Simmer uncovered 1
hour. Stir in undrained beans and
corn. simmer 30 minutes longer.
Serve. For the brave, Jalapeno
pepper may be substituted for the
green pepper or added. Or 4you may
add additional Tobasco sauce. Guten
Appetit.
Thanks to Joe Schuster, Cahokia
Mounds District Executive
CHOCOLATE LOVERS
UPSIDE DOWN CAKE
1 cup flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp salt
5 tsp cocoa
1/2 cups milk
1 tsp vanilla
2 tbs melted margarine
1 cup chopped pecans
1 cup boiling water
TOPPING
1/2 cups sugar
1/2 cups brown sugar
1/4 cups cocoa
In small pot, mix flour, sugar, baking
powder, salt, and cocoa. Stir in milk
and vanilla. Add melted margarine
and pecans. Line Dutch oven with foil,
grease and flour. Pour batter into
oven. Combine sugar, brown sugar,
and cocoa. Spread mixture over cake
batter. Pour 1 cup boiling water over
top of cake. Bake at 350 degrees for
30-35 minutes. When done, carefully
turn oven over with lid on. Attempt to
remove :cake on lid. When cool,
carefully peel off foil and serve.
JAM CAKE
1 1/2 cups sugar
1 cup margarine
2 eggs, beaten
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 1/2 tsp baking soda
14 tbs sour milk
2 cups flour
1 small jar fruit jam
Cream together sugar and margarine.
Add eggs and spices. Dissolve baking
soda in sour milk and add to mixture.
Add fruit jam. Mix well and add flour to
make batter. Bake in a loaf pan in
cardboard oven at 350 45 minutes.
FUDGE BROWNIES
4oz unsweetened chocolate
1 cup margarine, softened
2 cups sugar
3 large eggs
1 tsp vanilla
1 cup flour
3/4 cups walnuts, chopped
1 pinch salt
In a small pot, melt the chocolate and
1/2 cups margarine over low heat,
stirring constantly until smooth. Let
cool completely. In a medium pot,
cream together the remaining
margarine and sugar until smooth.
Add eggs, one at a time, and mix well
after each egg. Stir in vanilla and
chocolate mixture. Add flour and pinch
of salt. Stir well. Stir in walnuts. Pour
into a greased and floured 13x9x2 pan
and bake in cardboard oven at 350 for
30-4- minutes. Let cool completely
before cutting into squares.
24 oz pickled hot jalapeno peppers
2 cup biscuit mix
12 oz shredded Mozzarella cheese
2 lb hot pork sausage
2 pkg Shake 'n Bake pork seasoning
Cut off stem ends and gut seeds from
the peppers. Stuff peppers lightly with
cheese, then set aside. Thoroughly
mix sausage, biscuit mix, and
remaining cheese. Make small patties
from the mixture. Place a pepper in
the center of each patty, then wrap
and seal the dough around the
pepper. Coat one or two "eggs" at a
time by shaking them in the pork
seasoning. Put the "eggs" into a
lightly greased large skillet over
medium heat. Fry until brown. Have
plenty of cold drinks around when
served.
Thanks to Dale Elders, Troop 491,
Montgomery, Texas
GEEZER COME AND GET IT
1 lb ground beef
1 lb hot pork sausage
1 pkg hot taco seasoning mix
1 tsp cumin
1 medium onion, chopped
2 cloves garlic, minced
1 small jar jalapenos
1 can refried beans
8oz shredded Monterey jack
8oz shredded cheddar
1 jar salsa
Brown ground beef, pork sausage,
onions, and garlic in large skillet.
Drain. Add cu minutes and taco
seasoning mix. Use only 1/4 cups
water and simmer until seasoning mix
sets. Pour into bottom of Dutch oven.
Layer refried beans over meat mixture,
then the cheeses, then the jalapenos.
Spoon salsa over the top evenly.
Bake at 325 for 1/2 hour. Use as dip
with tortilla chips.
HUNGARIAN GOULASH
2 lb beef tips, cubed
1 small onion, chopped
3 tbs olive oil
1 large can tomatoes
1 can mushrooms
2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
1 cup sour cream
2 tbs flour
Brown beef tips and onion in olive oil,
add tomatoes, mushrooms, and
seasonings. Cover and simmer. Stir
occasionally until meat is tender, about
1 1/2 hours. Blend flour and sour
cream. Gradually stir into meat
mixture. Serve.
Thanks to Mike Audleman, a Prodigy
Scouter
GEEZER MEATLOAF
2 lb ground beef
2 eggs
2 small potatoes, shredded
2 onions, shredded
2 tsp oregano
2 tbs instant beef bouillon
1 tbs onion powder
1 tbs garlic powder
2 cup tomato sauce
olive oil
At home, combine beef, potatoes,
onion, eggs, and dry ingredients and
store in double gallon zip-lock bag. At
camp -- heat 2 tbs olive oil in Dutch
oven. Shape beef mixture into loaf
and brown on all sides. Pour tomato
sauce onto loaf and bake 1/2 hour.
DUTCH OVEN PIZZA
2 pkg. crescent rolls
1 jar pizza sauce
1 1/2 lb ground beef
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
4oz pepperoni
2 tsp oregano
1 tsp garlic powder
1 tsp onion powder
Brown ground beef, drain. Line Dutch
oven with 1 pkg. crescent rolls.
Spread pizza sauce on dough. Add
ground beef, pepperoni, and sprinkle
oregano, garlic powder, and onion
powder on top. Add cheeses and use
second pkg. crescent rolls to form top
crust. Bake 30 minutes at 350
degrees. Other ingredients such as
chopped green pepper, chopped
onion, cooked bacon, and/or
mushrooms can be added to make a
"garbage can" pizza.
NAVAJO FRIED BREAD
4 cups flour
1 tbs baking powder
1 tsp salt
2 tbs powdered milk
1 1/2 cups warm water
1 cup shortening
In large pot, mix flour with baking
powder, salt, and powdered milk. Pour
in warm water and mix to from dough.
Knead by hand until it is soft but not
sticky. Cover and let stand 15
minutes. Shape into balls about 2in
across, then flatten by patting and
stretching dough with hands and
fingers until it is flat and round. Heat
shortening in /large skillet and fry
bread until golden brown.
REAL SCOUT QUICHE
(BREAKFAST)
Pre-made pastry shell
1 onion, chopped
1 tbs margarine
1/8 tsp ground thyme
1 bay leaf
1/2 lb bacon, cut into pieces
5 eggs
2 egg yolks
1 cup half & half
1/8 tsp ground nutmeg
1/3 lb shredded Swiss cheese
Sauté onion in 1 tbs margarine. Add
thyme and bay leaf. Remove bay leaf
after onion is transparent. Cook
bacon in separate skillet until crisp,
then drain. Blend eggs, extra yolks,
half & half, and nutmeg. Place bacon,
onion, and cheese in pastry shell.
Cover with egg mixture. Place large
pot lid upside down and pre-heat
Dutch oven. Bake in Dutch oven until
knife inserted near center comes out
clean.
DOWN ON THE FARM
BREAKFAST
1 lb bacon cooked
2 cans new potatoes
2 medium onions, diced
1 green pepper, diced
18 eggs, beaten
1 cup milk
1 tbs garlic powder
Tobasco to taste
Cook bacon and reserve grease.
Drain potatoes and slice not more than
E1/4in thick. Brown potatoes in
reserved bacon grease. Add onions
and Green peppers. Beat eggs and
add milk. Break cooked bacon into
small chunks and add to mixture. Add
garlic powder and Tobasco to taste.
Add to potatoes and onions. Stir often
until set. Great with Red Chili Biscuits.
CAMPER'S BREAKFAST
4 medium potatoes, sliced
2 onions, sliced
2 cans Spam
12 eggs, beaten
1/4 cups milk
oil
salt and pepper to taste
Heat 1in oil in large skillet. Cook
potatoes and onions until potatoes are
soft. Drain oil. Add eggs, milk, and
Spam. Stir constantly until eggs are
set. Serve.
Thanks to Randy Wright - the Inside
Geezer
HOT STUFF STEW
2 cups chopped onions
2 cups chopped green pepper
4 cloves garlic
4 tbs olive oil
6 cups canned cooked turkey, ham,
chicken or combination
2 1 lb cans pinto beans
4 1 lb cans tomatoes
3 tsp chili powder
2 tsp cum minutes powder
1 jar Pace picante sauce
Tobasco to taste
Sauté onion, garlic, and green pepper
with olive oil in large skillet. Pre heat
Dutch oven. Mix meat, pinto beans,
tomatoes, and onion mixture in Dutch
oven and bring to slow boil. Stir
frequently to keep beans from sticking.
Add chili powder, cumin, and picante
sauce. Simmer for 20 minutes and
serve.
CHICKEN STEW
2 chickens, cut up
4 onions, chopped
1 cup celery, chopped
2 green peppers, chopped
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp red pepper
1 tsp Tobasco
1 tbs parsley flakes
1/4 cups green onions, chopped
1 cup olive oil
Brown chicken in olive oil in Dutch
oven. Remove chicken and add flour
to make roux. Stir constantly until
brown. Add onions, celery, and
peppers. Cook until soft. Add chicken
and 3qt water. Add seasonings and
stir well. Let cook until chicken is
tender. Add parsley. Cook for 20
minutes and serve.
PATROL CHILI
2 lb. lean ground beef
1 green pepper, chopped
1 medium onion, chopped
1 tbs garlic flakes
2 one lb cans tomatoes
2 tbs chili powder
1 1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
3 dashes Tobasco
1 cup hot water
2 15oz cans chili hot beans
1 15oz can whole kernel corn
Cook beef, green pepper, onion, and
garlic in Dutch oven until beef is
slightly browned. Drain off excess
grease. Add all ingredients except
corn and beans. Simmer uncovered 1
hour. Stir in undrained beans and
corn. simmer 30 minutes longer.
Serve. For the brave, Jalapeno
pepper may be substituted for the
green pepper or added. Or 4you may
add additional Tobasco sauce. Guten
Appetit.
Thanks to Joe Schuster, Cahokia
Mounds District Executive
CHOCOLATE LOVERS
UPSIDE DOWN CAKE
1 cup flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp salt
5 tsp cocoa
1/2 cups milk
1 tsp vanilla
2 tbs melted margarine
1 cup chopped pecans
1 cup boiling water
TOPPING
1/2 cups sugar
1/2 cups brown sugar
1/4 cups cocoa
In small pot, mix flour, sugar, baking
powder, salt, and cocoa. Stir in milk
and vanilla. Add melted margarine
and pecans. Line Dutch oven with foil,
grease and flour. Pour batter into
oven. Combine sugar, brown sugar,
and cocoa. Spread mixture over cake
batter. Pour 1 cup boiling water over
top of cake. Bake at 350 degrees for
30-35 minutes. When done, carefully
turn oven over with lid on. Attempt to
remove :cake on lid. When cool,
carefully peel off foil and serve.
JAM CAKE
1 1/2 cups sugar
1 cup margarine
2 eggs, beaten
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 1/2 tsp baking soda
14 tbs sour milk
2 cups flour
1 small jar fruit jam
Cream together sugar and margarine.
Add eggs and spices. Dissolve baking
soda in sour milk and add to mixture.
Add fruit jam. Mix well and add flour to
make batter. Bake in a loaf pan in
cardboard oven at 350 45 minutes.
FUDGE BROWNIES
4oz unsweetened chocolate
1 cup margarine, softened
2 cups sugar
3 large eggs
1 tsp vanilla
1 cup flour
3/4 cups walnuts, chopped
1 pinch salt
In a small pot, melt the chocolate and
1/2 cups margarine over low heat,
stirring constantly until smooth. Let
cool completely. In a medium pot,
cream together the remaining
margarine and sugar until smooth.
Add eggs, one at a time, and mix well
after each egg. Stir in vanilla and
chocolate mixture. Add flour and pinch
of salt. Stir well. Stir in walnuts. Pour
into a greased and floured 13x9x2 pan
and bake in cardboard oven at 350 for
30-4- minutes. Let cool completely
before cutting into squares.
 |
 |
 |
| CARD BOARD BOX OVEN Find a corrugated cardboard box about 2in larger around than a cookie sheet. Make sure it has an intact bottom and top "ears". Cut the bottom out all the way around and secure together with duct tape. Line the box inside and out with heavy duty aluminum foil and secure seams with duct tape. Cut foil at the corners to free "ears". This is for venting. Line the lid with foil and secure seams with duct tape. Get four wire coat hangers and snip the hook off below the twist and straighten. Punch holes in the box about 6in from the top, then push hanger wires thorough to make a rack. Start a charcoal fire with 6-8 briquettes in an old metal pie pan. Place a piece of foil on the ground shiny side up. Put the pie pan on the foil and place the oven over the pie pan. Put your food to be baked on the rack and cover with the lid. If you have a meat thermometer, stick it into the box just below the rack. 6-8 briquettes should bring temp to 325-350. Add or take out to adjust temp. This should be done before starting to bake. |