Breakfasts Lunches Suppers Desserts Snacks

Snacks / Cracker Barrel Ideas - F=Friday S=Saturday

1 Loaf frozen bread dough - for 12"Dutch oven	2 cups grated mozzarella
(2 loaves for 14" oven, 3 for 16")	1 jar pizza sauce
1 pkg. pre-sliced pepperoni or	½ medium onion
1 lb. bulk Italian sausage, cooked	½ chopped green pepper

Let bread thaw and partially rise - this takes several hours. Meanwhile grease Dutch oven inside - bottom and sides - with cooking oil. Press risen dough to cover the entire bottom, being careful not to tear the dough. Pour and spread sauce evenly over dough, leaving edges clear. Sprinkle cheese onto sauce. Add toppings as desired. Bake 30-45 minutes, checking every 10-15. Cook until outside crust is brown and cheese is bubbling in the center.

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Pineapple upside down cake

Place three small stones in bottom of Dutch oven and place large frying pan on stones. Preheat oven then place 1/3-cup butter and ½ cup brown sugar in frying pan. Return to oven until melted. Mix together. Drain pineapple, reserving juice and place pineapple evenly across bottom of frying pan. Mix cake batter according to package directions, substituting pineapple juice for part of the liquid. Pour batter into pan, being careful not to disturb pineapple. Return pan to Dutch oven. Cover and BAKE (2/3 to 1/3).

Remove oven from heat take off lid and let cool for 3-4 minutes. CAREFULLY remove hot pan from Dutch oven. Place a piece of aluminum foil over the cake and place the Dutch oven lid over the foil. Wearing gloves and holding lid securely flip the cake and set on picnic table. Lift off the pan slowly, allowing all the topping to drip down the sides of the cake. Allow cake to cool some before slicing.

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Popcorn - place enough oil in bottom of Dutch oven to just coat. Place lid on and pre-heat. Add not quite enough popcorn to cover the bottom and place lid back on oven and return to fire immediately. Listen for popping to almost stop and remove from fire.

Mulled Cranberry Tea - A different hot drink

10 tea bags	1 qt cranberry juice
1 ½ cups sugar	1 cup orange juice
½ tsp. cinnamon	1 cup lemon juice
½ tsp. nutmeg

Pour 5 cups of boiling water over 10 tea bags into lg. coffeepot. Cover & steep 10 minutes. Add 1½ cups sugar, ½ tsp. cinnamon, ½ tsp. nutmeg & stir until dissolved. Add, 1 qt cranberry juice, 1 cup orange juice and 1 cup lemon juice. Stir, serve hot.

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Foil Taters Looking for a snack Friday Night that’s good and filling with hardly any cleanup?

Get a bag of potatoes. Peel and dice them into 1 inch cubes. Cut a piece of foil for each patrol member. Place a good-sized handful of potatoes in the center of the foil. Sprinkle them with onion salt, garlic salt and Parmesan cheese. Add a couple pats of butter and double wrap your package. Heat it in the coals about 10 minutes per side. Delicious warm hearty food and only a handful of utensils to clean up.

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Peanut Soup The troop came across this one while doing an historic cooking program and it has become a favorite!

3 cups beef or chicken broth	1 carrot, diced
1 cup half and half	1 stalk celery, thinly chopped
1 cup creamy peanut butter	1 TBSP flour
1/4 cup butter	1 tsp. salt
1/4 cup chopped roasted peanuts	1 tsp. Pepper
1 small onion, diced

Lightly fry onion, carrot and celery in butter in Dutch oven. Stir in the flour and add the stock, while bringing to a boil. The original recipe says to mash the vegetables then drain off the stock and discard the vegetables. We have found it just as good to leave them in. Stir in peanut butter, half-and-half, salt and pepper. Stir until well blended. Serve hot with chopped roasted peanuts on top. Another short cut is to make the recipe with chunky peanut butter. This unusual soup serves six.

Giant Chocolate Chip Cookie Something sweet with no cleanup

Place a metal cook kit plate upside down in a Dutch oven. Line the oven with foil. Take a roll of Pillsbury Chocolate Chip Cookies, or any other favorite, and press it into the bottom of the Dutch oven to make one big cookie. Place coals on top (15) and bottom (9) and bake according to package directions. The plate keeps the cookie from burning on the bottom. Test the cookie by inserting a piece of straw or clean twig in the center. If it comes out clean, the cookie is done. Lift the foil out of the oven and LET IT COOL for at least 5 minutes. The cookie will crumble into a gooey mess otherwise. Wipe out the Dutch oven and the plate with a paper towel. The only cleanup you have is the knife you use to cut the cookie onto wedges and the glasses from the cold milk. (There is a law somewhere that states you must have cold milk on hand when serving hot cookies!)

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2 large cans of sliced peaches in syrup	Some water
2 cups of Bisquick	12-QT Dutch oven
1 handful of Red Hots	1-2 tablespoons of ground cinnamon

Dump one can of peaches with syrup into the Dutch oven. Save the syrup from the other can and dump only the peaches into the Dutch oven. Put the Dutch oven onto coals and bring the peaches and syrup to a boil. Meanwhile, mix the Bisquick & cinnamon with syrup from the peaches. Syrup should be added until the dough "comes off the spoon in a ribbon". Use water if there is not enough syrup (water is often needed). When the syrup in the Dutch oven is boiling sprinkle 20 or so red hots into the syrup. Spoon the dough onto the top of the syrup and peaches. Cover the peaches completely but don't let the dough touch the sides of the Dutch oven. Sprinkle the rest of the red hots on top of the dough. Put the top on the Dutch oven and cook with coals on the bottom and top. Check for doneness like a cake with a toothpick or semi-clean stick. The dough takes 15-30 min to cook depending on heat of the coal. Change coals if they look like they are cooling off. Serves 8-10.

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4 quarts apple juice or cider	24 whole allspice
1/2 to 1 cup firmly packed Br. Sugar	24 whole cloves
4 cinnamon sticks	3 cups apricot nectar

Place spices in cheesecloth bag. Add all ingredients to small Dutch oven & heat.

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1 pkg. dry yeast	1/3 C. lukewarm water
3 tsp. shortening	4 tsp. honey
4 tsp. molasses	3 tsp. salt
3 C. scalded milk	6 C. whole wheat flour

Dissolve yeast in water. Melt shortening and combine with honey, molasses, salt and milk. Cook to lukewarm and combine with yeast mixture. Add flour, enough to make a soft dough and knead thoroughly, using extra flour as needed. Shape in rolls and place in Dutch oven. Let rise until not quite double. Bake at 350 degrees F. with 6-8 coals on bottom and 15-18 coals on top for 12" oven. Bake about 30-35 minutes or until done.

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English Muffin Pizzas - Split English muffins and spread margarine on split site. Place split side down in bottom of Dutch oven. Top with pizza sauce, 4 slices of pepperoni, shredded mozzarella [and/or other toppings, as desired.] Place equal heat on bottom and top of oven for approx. 5 minutes, until cheese melts and pizzas are warmed. Note: by placing split-buttered side down you can apply more heat to the bottom and reduce your cooking time significantly.

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2 cups cream	1 2-gal freezer ziplock bag
2 cups milk	Crushed ice
2 small instant puddings	Rock salt
2 1-gal freezer ziplock bags	Pair of gloves or mittens

Mix milk cream & pudding in 1 gallon bag. Remove all the air and seal and place in second 1-gallon bag. Remove all the air and seal. Place into 2-gallon bag along with layers of crushed ice and rock salt. Remove all the air and seal. Squeeze and move bag around for 30 minutes. Let each Patrol member do it for five minutes. Mix the ingredients without rupturing the bags. Let stand for five minutes then carefully open the bag. Wipe off the inner bag really well so you don't get salt in your ice cream!

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Place bread cubes in Dutch oven. Blend all other ingredients together. Pour over bread. Mix well. BAKE approximately 45 minutes until knife inserted comes out clean.

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Cook bacon until crisp in deep Dutch oven. Remove and drain most grease. Meanwhile, prepare vegetables. Add onion, carrot, and celery as they are cut up. Sauté until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once. Makes 5 -6 cups.

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In your medium pot over a trail stove, melt butterscotch chips, peanut butter and butter over low heat, stirring constantly until smooth (3-5 minutes). Cool 5 minutes. Stir in peanuts; stir in marshmallows. Pour into your buttered small frying pan. Cover with one of your plates and set it out to cool for 30 minutes.

In your small pot, melt the chocolate chips and shorting over low heat, stirring often, until smooth (1-3 minutes). Drizzle over the bars. Cool again until chocolate is set. Cut into bars.

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In 4-quart Dutch oven over medium-low heat, cover and cook garlic, onion, celery and carrot in margarine for 10 minutes, stirring frequently. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until tortellini are tender. Stir in parsley, pepper and nutmeg. Cover and cook 10 minutes. Top each serving with cheese.

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Heat 2-3 inches of oil in Dutch oven. Beat batter ingredients until smooth. Cut apples into chunks. Stir about 1 cup of apples into batter. Drop by teaspoonfuls into the hot oil. Cook about 5 minutes. Drain. Sprinkle with powdered sugar (optional). This is a single batch. Multiply as many times as needed.

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Black Forest Cake - 12-inch Dutch oven

2 cans cherry pie filling 2 boxes chocolate cake mix

Pour cherries in the bottom of a Dutch oven and heat. Mix cake batter according to package directions. Pour over warmed cherries and bake. Test with clean toothpick or stick for doneness. Let cool before serving.

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