Breakfasts Lunches Suppers Desserts Snacks

BREAKFAST

• B.L.T.'s, cold cereal, Apple juice, fresh peaches
• Breakfast casserole -recipe available, grape juice, milk or cocoa
• Cold Cereal, doughnuts, milk
• Crepes with cherry filling, ham slices, milk
• Fancy oatmeal with raisins and brown sugar, fruit, milk or OJ
• Farmer's Breakfast, Texas toast, orange juice
• French toast with syrup or jam, sausage or ham, OJ, milk, or cocoa
• French toast, Breaded Spam, fruit cocktail, orange drink
• Fried Corn Meal Mush with apple butter, bacon, fruit, milk
• Fried ham, hash browns or fried potatoes, toast with jam, milk
• German pancake with Dutch apples, sausage patties, milk
• Ham & fried potatoes, fruit cocktail, milk
• Hash & eggs, toast with butter or jam, OJ, milk or cocoa
• Mountain Man breakfast, blueberry muffins in an orange, milk
• Omelets with meat, cheese, etc., toasted English muffins, beverage
• Pancakes with syrup or fruit, sausage or bacon, OJ, milk, or cocoa
• Quiche, fresh fruit, milk
• Scrambled eggs with bacon bits or ham chunks, toast w/butter, or jam, milk, or cocoa
• Scrambled French toast, Canadian bacon, Milk
• Peanut Butter French Toast, fried ham, milk
• Trail Omelets, Orange, and drink
• Biscuits and Sausage Gravy,

A different breakfast good in summer. Serve with a bowl of cereal and piece of fruit.

Fry bacon on griddle, remove, wipe down griddle. Make toast on griddle. Spread with mayo then assemble bacon, lettuce and tomato slices.

Breakfast Casserole - (Serves 8) A Dutch oven favorite that can be made the night before and cooked in the morning

12 slices bread	4 cups milk
2 c grated sharp cheddar	2 tsp. dry mustard
2 lbs. Bulk sausage	Salt & pepper
12 eggs

Brown sausage in Dutch oven and remove. Tear bread into pieces and spread evenly over bottom of oven. Spoon sausage over bread, sprinkle cheese over sausage. Beat together eggs, milk, mustard, salt, pepper. Pour over all. BAKE (very little heat on bottom) for 40 minutes.

Place griddle over two burners and fry ham. Place ham in paper towel lined Dutch oven to stay warm. Keep covered. Mix up thin pancake mix. Start with well-greased griddle on medium heat. Make one medium sized crepe. After flipping, when second side is nearly done, spoon cherry filling down middle and carefully fold sides up. Serve directly into personal mess kit. Sprinkle lightly with powdered sugar and serve ham slice. This will take a little experimenting to master. Do not make batter too thick or crepe too large.

Farmers' Breakfast - (quantities for 8) With canned potatoes, a quick, hearty Dutch oven breakfast.

1 lb. bacon	1 cup milk
1 med. onion	16 egg
1 can potatoes or 8 par-boiled

One cook dices bacon and cooks it in Dutch oven, stirring frequently so it cooks evenly. Second cook opens potatoes and slices them 1/4 inch thick. Also dice onion. When bacon is cooked it is removed, leaving bacon fat in oven. Brown potatoes and onion in Dutch oven. Crack eggs into a pan and beat with milk. After potatoes are brown, add bacon back in and pour in eggs. Mix thoroughly. Frequently scrape bottom and sides of oven until eggs are cooked. Serve immediately.

Breaded Spam A different breakfast meat that won’t spoil and doesn’t taste like - Spam!

Slice Spam thin then bread with corn meal. Fry on lightly greased griddle.

French toast - A way to feed a lot of people for a little.

Bread should be older or left out ahead of time to get stale. French toast was a recipe invented to use up stale bread. Crack 8 eggs into the small cook kit frying pan, beat and add 1 3/4-cup milk and 3/4 tsp. of cinnamon. Dip slices quickly and place on griddle to brown. Hint: warm syrup in your cleanup water pail. Serve French toast with butter & syrup.

Variations - Serve with jam. Serve with powdered sugar. Wrap around sausage links and eat with your fingers.

Fried Corn Meal Mush

1 cup yellow cornmeal	4 eggs
4 cups water	1 tsp. Salt
1 1/3 cups instant milk

Mix dry ingredients with 1 cup water to make a smooth paste. Add paste slowly to 3 cups boiling water, stirring constantly until the mixture is thick and bubbly (approx. 10 minutes). Remove from heat and stir in eggs. Place in pan to cool and REFRIGERATE overnight so it will be ready to slice in the morning. Turn mush out onto clean shelf of patrol box. Cut into slices about ½ inch thick. Fry on griddle and serve with apple butter.

German Pancake A different Dutch oven breakfast served with double Dutch apples.

Preheat lid of oven. Melt 1 TBSP of butter in bottom of oven. Meanwhile mix following ingredients & beat until smooth:

2 cups flour	2 cups milk
2 tsp. salt	12 eggs

Pour batter into Dutch oven. Add preheated lid. Bake 15 minutes with top and bottom heat. Remove heat from bottom. Complete baking process. Try not to peek! Cut into wedges. Serve with double Dutch apples.

Double Dutch apples -

Melt

½ cup butter in med. pan over trail stove.

Add and stir until smooth:

3/4 cup brown sugar	½ tsp. Cinnamon
1/4 teaspoon nutmeg	½ tsp. salt

Mix in:

3/4-cup apple juice 4 apples, sliced 1 TBSP vinegar

Cook until apples soften. Thicken with 4 tablespoons cornstarch dissolved in 1/3-cup apple juice. Serve warm over German pancake.

Hash & Poached Eggs - place 1 can of roast beef or corned beef hash for every two people into Dutch oven and brown, using spatula to keep hash from sticking to bottom & sides. Hash should brown and dry sufficiently, then smooth out over bottom of Dutch oven and make indentations in the top with the back of a spoon. Crack an egg into each indentation (2 per person) and sprinkle lightly with salt and pepper. Cover and add coals to top of oven. Peak carefully after about 5 minutes to see if eggs have turned white. Made properly, yolks should be soft and served with toast.

Toast - place bread on griddle or Dutch oven lid until brown on one side. Turn and butter browned side while other side is cooking. Keep warm and serve with meal.

2 pkgs. Hash browns	2 tsp. dried basil leaves
6 eggs	1 tsp. garlic salt
2 cups milk	Sprinkle of pepper
1 cup Parmesan Cheese	2 tomatoes chopped
1 bunch green onions, sliced	1 cup sharp cheddar, grated
1 green pepper, finely chopped

Line Dutch oven with foil. Spray with PAM. Combine all ingredients except tomato and cheddar. Pour into Dutch oven. Bake approx. 50 minutes until knife inserted comes out clean. Sprinkle with tomato & cheese. Cover & melt cheese.

Pancakes - start with 4 cups of mix and add water a little at a time until a proper batter consistency is achieved (about 3 cups). With this kind of batter, smaller pancakes get better results than larger ones. When bubbles have broken out over all the uncooked side, pancake is ready to flip. Second side will not take quite as long. Keep griddle well greased (use a paper towel soaked with oil) and have plenty of coals to move into the keyhole to maintain the heat.

Mountain Man Breakfast - (10 bottom briquettes, 14 top briquettes)

Preheat oven over bottom briquettes.

½ lb. Bacon	12 eggs
1 medium onion	16-24 oz grated cheddar
1 32-oz bag hash browns	1 8-oz jar salsa

Cut bacon into small pieces and brown. Add chopped onion and cook until clear. Remove from oven. Fry potatoes in oven until golden brown. Stir bacon and onions back in. Beat eggs and pour into oven. Cover and cook until almost solid. Sprinkle top with cheese. Continue cooking ‘til eggs set & cheese melts. Just before serving, cover top with salsa.

Quiche "Real Men" really like this.

1 lb. bacon	12 eggs
2 cups diced ham	4 cups milk
1 cup shredded American cheese	2 cups Bisquick
1 cup shredded Swiss cheese	Salt & pepper

Dice and fry bacon in Dutch oven. Drain, remove. Blend bisquick, milk and eggs. Add all ingredients to Dutch oven. BAKE about 45 minutes until done in center. Quiche will rise and brown at the end of cooking time.

Scrambled Eggs & Bacon Bits - Probably the fastest, simplest Dutch Oven Breakfast

Dice bacon into small chunks and place in Dutch oven. Fry until almost done, stirring frequently with spatula. Drain grease along the edge of the fire circle. Meanwhile crack 2 eggs per person. Add 1 cup milk per 16 eggs. Sprinkle with salt and pepper and beat with a fork. Add egg mixture to Dutch oven and as eggs begin to cook, keep sides and bottom of oven clean by scraping, this allows more liquid to get to the bottom and cook. Do toast as shown before.

8 eggs	1 stick butter
6 Tbsp. sugar	2 cups milk
1/4 tsp. nutmeg	1 tsp. salt
16 slices of bread, cubed	1 tsp. cinnamon

Beat eggs, milk, sugar and spices. Melt butter in Dutch oven. When hot, pour in egg mixture and bread cubes. Cook with folding strokes until golden brown. Serve with syrup. Makes 8 servings.

Peanut Butter French Toast

Make peanut butter and jelly sandwiches for each member of patrol. Beat 1 dozen eggs with 1 cup of milk. Dip sandwiches in egg mixture and fry as you would French toast.

Bacon & Cheese Trail Omelets (quick? You bet!)

2 ½ eggs per patrol member, jar of Hormel bacon pieces, shredded cheddar cheese, salt, pepper, small size freezer ziplock bags. Fill your cleanup pail 3/4 full of water and bring to a boil. Crack eggs; add salt & pepper, beat. Divide evenly into one freezer strength ziplock bag per patrol member. Evenly divide the bacon and the cheese. Seal bags. Carefully place the bags into boiling water. Cook 10-12 minutes. Turn once with tongs. Carefully remove and dump onto your plate. Omelets with almost no cleanup and your water are ready!

Bake biscuits in Dutch oven per package directions. Heat gravy. Serve over biscuits.

Hot Peach Crumble - Serves 8

24 Shredded Wheat Biscuits	1½ cup chopped nuts
6 17-oz cans peach slices	6 TBSP lemon juice
3 cups brown sugar, firmly packed	3 tsp. cinnamon
1 ½ cup (3 sticks) margarine

Melt margarine in Dutch Oven. Combine brown sugar, nuts, lemon juice, cinnamon and peach juice in a pan. Add melted margarine. Place biscuits in the bottom of the Dutch oven. Arrange peach slices on top. Pour margarine mixture evenly over all. Heat in a covered Dutch oven until hot. Serve 3 biscuits apiece.

Sausage Links - place links into Dutch oven with about 1 cup of water. Place on heat with lid. Use spatula to stir occasionally. When sausage have turned completely gray, they are cooked. Remove lid, keep heat medium to high. The rest of the water will boil off and sausage will brown. Keep scraping the bottom of the oven so they don't stick. When they are brown enough remove from heat, cover and they will stay warm until you are ready to eat.

Bacon and Hominy Scramble

1/2 pound bacon	1 teaspoon salt
40 ounces hominy, yellow	Dashes of pepper
12 eggs	Shredded Cheddar

Cook the bacon in a Dutch oven until crisp. Remove bacon and drain all but 2 tablespoons of bacon grease. Drain the cans of hominy and add to the bacon drippings. Fry over medium heat until hominy is lightly brown. Beat together the eggs, salt and pepper. Add to hominy and cook, stirring frequently, until eggs are done. Crumble bacon over the top and serve. Melt shredded cheese over the top.

2 large apples, cored and thinly sliced	1 1/3 cups milk
2/3-cup raisins - golden preferred	1 1/3 cups flour
4 TBSP packed brown sugar	4 TBSP margarine, melted
1 tsp. cinnamon	Powdered sugar
8 eggs

Combine apples, raisins, brown sugar and cinnamon in Dutch oven. Bake 10-15 minutes until apples begin to soften. Meanwhile, whisk eggs, milk, flour and margarine until blended. Pour batter over apple mixture. Bake 15 minutes until pancake is golden brown. Sprinkle with powdered sugar.

4 cups Bisquick	1/2 cup syrup
2 cups Swiss cheese, shredded	2 TBSP sugar
1 cup Swiss cheese, shredded	3 eggs
1 1/2 cups milk	1 lb. bacon

Dice and cook bacon in Dutch oven. Remove and drain grease. Combine Bisquick, milk and egg. Add 2 cups cheese, syrup and sugar. Stir and pour into Dutch oven. Add bacon and remaining cheese on top. Bake 10-15 minutes. Serve with syrup.

Heat pie filling and keep warm. Beat Bisquick, milk & eggs with a wire whisk until smooth. Fold in ham, cheese and onions. Pour scant 1/4 cupfuls onto hot griddle and cook until edges are dry. Turn and cook until golden brown. Serve topped with warm pie filling.

Rinse and drain rice. Mix all ingredients together and place in Dutch oven. Bring to a simmer using bottom heat from a burner, stirring occasionally. Then cover Dutch oven and bake with coals for 2 ½ hours. Do not stir. Check occasionally to make sure it doesn’t burn. You may have to change the coals part way through. The pudding will almost caramelize and become a pale golden color. You can check the coals part way through and then just go to bed. The fire will burn out and your breakfast will be waiting for you! Serve plain or with milk.

Mix dry ingredients. Cut margarine in with a fork until mixture is blended and crumbly.

Glaze for Coffee Cake

½ cup powdered sugar 2-3 teaspoons of milk

Fry potatoes, pepper and onions in a little oil in Dutch oven until peppers and onions are cooked and potatoes start to brown. Part way through cooking add the diced ham. Pour beaten eggs over all and scramble. When just about done, add cheese and cover until cheese melts

Cook salami and onion in Dutch oven until tender. Remove and wipe out oven. In bowl, beat eggs and add milk. Pour into oven. Sprinkle cream cheese cubes evenly over egg mixture. Sprinkle salami-onion mixture over top. Place bagel chips around the edge of the oven. Bake until eggs are set.

Mix all ingredients in Rubbermaid container and place in cooler overnight. Bake 1 hour or until knife inserted comes out clean.

Cut bacon into 1 inch pieces. Brown in Dutch oven over medium cooking fire. Remove bacon from oven. Pour off excess fat and use remaining fat to brown the potatoes. Add bacon pieces to potatoes. Beat eggs and pour over top. Add lid and coals, keeping bottom heat fairly low. When eggs are cooked, sprinkle cheese on top. Remove oven from bottom heat. Return lid with coals and bake until cheese is melted.

Beat all ingredients except jam until well blended. Cook on griddle until edges are dry. Turn and cook until golden brown. Spread 1 TBSP. of peach jam on each warm pancake. Roll up and place seam side down on serving plate. Cool. About 24 pancakes.

Place bread in Rubbermaid container. Sprinkle raisins and cream cheese evenly over bread. Beat eggs well. Add milk, syrup and vanilla. Mix well. Pour evenly over bread mixture. Place in cooler overnight. Preheat Dutch oven. Add bread mixture. Combine sugar and cinnamon and sprinkle evenly over top. Bake 45 minutes until puffy and golden brown and knife inserted comes out clean.

Spray Dutch oven with cooking spray.  Arrange bread in double layer on bottom of oven.  In a bowl, beat egg, add milk, ¾ cup brown sugar, vanilla and nutmeg.  Pour over bread.  Sprinkle pecans over top.  Melt butter and combine with remaining sugar.  Drizzle over top.  Bake for 30 minutes, moving extra coals to top part way through.  Sprinkle with blueberries.  Bake another 10 minutes or until a knife inserted comes out clean.