Breakfasts Lunches Suppers Desserts Snacks

SUPPER

• Baked chicken, mashed potatoes or stove top stuffing, gravy,
• Baked ham, green beans, corn bread with honey, milk, dessert
• Beef stew with dumplings or rolls & butter, salad, milk, dessert
• BBQ pork chops, potatoes, corn on the cob, blueberry cobbler, drink
• Chicken stir-fry over rice, rolls & butter, cheesecake, iced tea
• Chili, corn bread, salad, milk, dessert
• Cube steaks, macaroni & cheese, green beans, milk, dessert
• Dried beef, gravy and mashed potatoes, vegetable, milk, dessert
• Fried rice with chicken (recipe avail), salad, milk, dessert
• Frontier throw-together (recipe avail) bread & butter, milk, dessert
• Ham & scalloped potatoes, green beans, bread & butter, milk
• Hamburgers, Coleslaw, Kool-Aid, fruit
• Impossible cheeseburger pie, celery stuffed with peanut butter, corn on the cob, iced tea, fruit
• Lasagna, applesauce, garlic bread, milk
• Meatloaf with potatoes and carrots, rolls and butter, banana boats
• Mediterranean Casserole, garlic bread, salad, pudding, milk
• Mustard Roast, rice pilaf, fruit salad, bread & butter, milk, banana boats
• Porkchop potato bake, green beans, milk, pudding
• Pot roast, rolls and butter, milk, watermelon
• Roast Beef, Mac & cheese, Tossed Salad, Pistachio Pudding, Kool-Aid.
• Roast Turkey or Ham with a tripod (vertical spit)
• Scalloped Potatoes & Ham, green beans, milk, dessert
• Shake & Bake pork chops, rice-a-roni, green beans, applesauce, milk
• Spaghetti, tossed salad, garlic bread, milk, dessert
• Veal Parmesan, spaghetti, Italian bread, applesauce, milk

Beef Stew Put this on early then go out and play. Dinner will be ready when you return.

2 lbs. stew meat	1 lb. baby carrots
6 slices of bacon cut into 1-inch pieces	1 (8-oz) pkg. fresh whole mushrooms
2 (12 oz) jar brown gravy	3/4 tsp. salt
1 (14.5 oz) can diced tomatoes, undrained	3/4 tsp. pepper
12 new red potatoes, quartered	1½ tsp. dried thyme leaves
3 small onions cut into eighths

Begin to cook bacon in Dutch oven until a little grease forms. Add beef. Brown meats, drain grease. Add all other ingredients, mix well. Place on heat and cook for 1 - 1½ hours until carrots and potatoes are done. Check the coals half way through.

BBQ Pork Chops - Grill pork chops slowly over charcoal grill. Heat BBQ sauce in a separate pan. Dip each chop right before serving.

Place about 3 TBSP oil in Dutch oven. Clean chicken pieces and coat with shake & bake according to package directions. Load up Dutch oven. Add coals to BAKE (2/3 on top and 1/3 on bottom). Move chicken around every 20 minutes so it will cook evenly. Chicken will take 1 - 1 ½ hours to cook. (Hint: do not use too much heat)

Chicken Stir-Fry over Rice This is a fast Dutch oven meal that requires all the heat on the bottom.

Boneless chicken	2 onions
1-lb. Carrots	Garlic powder
3 green peppers	Sm. bottle soy sauce

Boil 3 cups water with 2-tbsp. margarine. Add rice, lower heat to simmer. Rice will take about 20 minutes. Make sure it is done before your stir-fry. Cut up chicken and all veggies before cooking. In hot Dutch oven with oil, sauté chicken until cooked. Add veggies and sauté until tender-crisp. Sprinkle with garlic powder, add soy sauce and simmer for a couple minutes. Serve over rice.

[Instead of onions, peppers and carrots, substitute 2 bags of frozen stir fry veggies]

Corn on the Cob -

Boiling Method: Bring large pot of water with handful of salt to a boil. Add 1 TBSP of sugar. Remove husks from corn and place in boiling water for 5-10 minutes. Remove water from heat. Corn may be left standing in water for several minutes and served directly from there. Be sure to have plenty of butter on the table!

Roasting Method: Remove husks from corn and place on heavy-duty foil. Cover with 1 TBSP of butter and a sprinkle of salt. Roll corn in foil and twist ends to a point for handles. Place on coals over medium to high heat (3-second palm test) for 10 minutes on either side.

Roasting Method (alternate): leave corn in husks and soak in water for at least 30 min. Place on coals and cook same as above.

Filling:

½ cup margarine	4 cups half and half
2/3 cup flour	4 cups cubed cooked chicken* ask before buying
1 tsp. salt	2 (1-lb) packages frozen mixed vegetables
½ tsp. pepper (white, if you have it)

Topping:

2 cups flour	½ cup grated Parmesan cheese
½ tsp. baking powder	2 eggs
2/3 cup soft margarine

Melt margarine in Dutch oven. Stir in flour, salt, pepper until smooth. Stir in half-and-half. Cook until thickened and mixture comes to a boil, STIRRING CONSTANTLY. Stir in chicken and vegetables. Cook until thoroughly heated. Mix topping ingredients in separate bowl until mixture is crumbly. Crumble over top of chicken mixture. BAKE for 20-30 minutes until topping is golden brown and mixture is bubbly around edges. Be careful, if you have too much heat or it will burn.

Fruit salad - Just before serving, drain fruit cocktail very well and place in 4-qt pot. Add a bag of colored marshmallows and a pint of sour cream. Stir & serve.

4 cups cubed cooked ham	2 (15-oz) cans cream-style corn
1 cup chopped green onions	2 (11-oz) cans mexicorn
1 cup margarine, melted	2 (7 to 8½ oz) pkgs. Corn muffin mix
6 eggs, well beaten	8 oz (2 cups) shredded cheddar cheese

Combine all ingredients, except cheese, in Dutch oven. Bake with 15 coals on top and 9 coals on the bottom around the edges, for about 55 minutes until golden brown and set. Sprinkle with cheese. Cook an additional 2 minutes to melt. Remove lid and let stand for 5 minutes. Cut into wedges to serve.

Fried Rice -

1 pkg. Uncle Ben’s Converted Rice	8 eggs
1-2 lb. chicken breast, diced	1 bunch gr. onions, chopped, including tops
8-10 slices bacon, diced	Soy Sauce

Prepare 3 cups long grain white rice according to package directions. Use 6 cups water and 3 cups rice. Stir-fry diced chicken breast in Dutch oven, remove. Fry diced bacon in Dutch oven, remove. Slightly beat eggs and pour into hot bacon drippings. Add rice and diced green onions. Mix together. Cook, stirring frequently, until eggs are done. Add meat and enough soy sauce to turn rice brown. Cook for 5 more minutes. Serve immediately.

Variation-substitute shrimp or use pork or beef cubes that you have marinated overnight in Italian dressing.

Garlic bread - spread each slice with butter and sprinkle with garlic salt. Wrap in foil and place on coals. Turn frequently to avoid burning.

3 TBSP Oil	2# Italian sausage, crumbled
2 green peppers cut into 1" pieces	2 cans (28 oz) crushed tomatoes
2 med. onions cut into 1/4" wedges	1 tsp. oregano
4 cloves garlic, minced	16-oz med. egg noodles

Boil water; cook egg noodles according to package directions. Meanwhile, heat oil in Dutch oven. Add peppers, onions and garlic. Sauté about 6 minutes and remove. Add sausage to Dutch oven and brown. Drain grease. Return the peppers, garlic & onions to the meat. Add tomatoes and oregano. Bring to a boil. Reduce heat and cook 12-14 minutes. Toss with the cooked and drained egg noodles. Serves 10.

Brown beef and onion in Dutch oven. Drain grease. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Set biscuits carefully over top of mixture. Sprinkle cheese over biscuits. Bake for about 20 minutes until biscuits are golden brown. Do not use too much heat.

Impossible Cheeseburger Pie - Serves 8

Brown meat and onions in Dutch oven. Drain grease when done. Stir in salt and pepper. Spread evenly on bottom of Dutch oven. Beat milk, eggs and bisquick until smooth and pour into Dutch oven. BAKE about 25 minutes. Top with sliced tomatoes and sprinkle on cheese. BAKE now until knife inserted in the center comes out clean (about 5-8 minutes). Cool for 5 minutes (lid off) and serve.

Lasagna - (serves 8) This recipe calls for uncooked noodles. It’s a great meal that takes a little time. Don’t be impatient. Keep your coals just right and start it early.

2 lbs. hamburger	24 oz cottage cheese
1 lg. jar spaghetti sauce	1 cup Parmesan cheese
2 cups shredded mozzarella	1 box lasagna noodles

Place hamburger in Dutch oven, sprinkle with garlic salt and brown. Drain grease and remove meat. Mix meat, cottage cheese, Parmesan, and 2/3 of spaghetti sauce together. Place a metal cook kit plate upside down in the bottom of the Dutch oven and line the oven with a double layer of heavy-duty aluminum foil. Layer uncooked noodles, mixture, and extra sauce, repeat. Top with mozzarella. BAKE approx. 1 - 1 ½ hours.

Mashed Potatoes (instant) - Prepare 2 - 2 ½ servings per person according to package directions. The time here is in getting the water to boil. Once it boils, potatoes are ready in 5 minutes.

1 lb. noodles	½ tsp. pepper
1 can green beans	2 TBSP cooking oil
2 lb. ground beef	½ tsp. oregano
1 tsp. salt	12 oz can tomato sauce
1 med. onion, chopped	8 oz mozzarella cheese

Cook noodles in large pot according to package directions. In Dutch oven brown meat and onion in oil. Drain off fat. Add sauce, beans, and seasonings. Stir in cooked noodles. Add mozzarella cheese on top. BAKE ½ hour. Serves 7-8 people.

Mustard Roast The ultimate utensiless meal.

Prepare a large can of charcoals. Coat large rolled roast completely with yellow mustard. You cannot use too much. Place a double square 18" x 18" of heavy duty foil on the ground and stand the roast in the middle. Cover with salt, approx. ½ lb. Using hot pot tongs, stack the graying charcoals one by one upon the roast until it is completely covered. Cook for one hour. Skewer roast from the top with large fork. Break away mustard/salt crust, which will be hard and break off in chunks. Slice and serve roast.

Porkchop Potato Bake - (serves 8)

Brown pork chops in Dutch oven. Sprinkle with seasoned salt and remove. Mix together all other ingredients. Spoon mixture into oven. Arrange chops on top. BAKE 1 hour until chops are tender. Let cool.

Pot Roast - (serves 8)

3-lb. roast, English cut, boneless	1 can green beans plus juice
2 cups sliced onions	Salt and pepper to taste
2 cups chunked potatoes	5-tbsp. tapioca sprinkled over all
1 can mushrooms	2-4 cups tomato juice poured over all
1 gr. pepper sliced or chunk

Place a little bit of cooking oil and Dutch oven, heat over trail stove. Brown off meat while charcoal is getting started. Be careful, will be very unstable. Place all ingredients in the Dutch oven in the order given. BAKE at medium heat 3+ hours.

Veal Parmesan, Spaghetti - Use large cook kit pot & put water on to boil for pasta. Add a little salt and a splash of cooking oil. Heat sauce in medium pot over second burner. Remove sauce from heat, cover. Fry veal patties in pan over that burner. As water boils, throw in spaghetti. Meanwhile add slice of cheese to each veal patty as they are nearly done. Time meal so that pasta gets done the same time as the veal. When you remove the pasta from the one burner, place the sauce back on there to warm up. Drain pasta and serve pasta and veal, placing sauce over both. Serve with Italian bread, applesauce, Parmesan cheese, and drink.

2 pkgs. slivered almonds	½ cup chopped onion
2 cans mushroom stems & pieces	2 tsp. salt; 1/8 tsp. pepper
2 ½ cups celery diced	½ tsp. marjoram
1/4 tsp. thyme	2 lbs. bulk sausage
½ cup butter	(May sub ½ tsp. sage for thyme & marjoram)
2 pkgs. Uncle Ben’s Wild Rice

Cook & drain sausage, set aside. Make rice per package directions. Sauté mushrooms, onions and celery in butter. Throw everything together, add spices. Heat through.

If you like the sandwich, then you’ll love the casserole. Patrol Leaders take note: Not everyone likes sauerkraut. Be considerate of ALL your patrol members when making up the menu.

Rye Bread	1-tsp. caraway seeds
Russian or Thousand Island Dressing	4 cups (16oz) shredded Swiss cheese
1 lb. thinly sliced corned beef	6 eggs
2 cans sauerkraut, drained	3 cups milk
4 dill pickles, chopped	2 TBSP mustard

Line bottom of Dutch oven with rye bread slices, cutting to fit. Spread 2 TBSP dressing over bread. Cover with half the meat, then top with ½ the sauerkraut, ½ the pickles, ½ tsp. caraway. Sprinkle evenly with half the cheese. Repeat layers as above. Beat together eggs, milk and mustard until well mixed. Pour over casserole. Let stand about 5 minutes. Bake about 40 minutes or until light golden and set in the center.

Venison Stew

2 lbs. Venison stew meat	1 tsp. Pepper
1 cup bisquick	1 Tbsp. Salt
½ tsp. Oregano	1 cup carrots
½ tsp. Thyme	1 cup celery
½ tsp. Basil	½ cup diced onions
½ tsp. Rosemary	1 potato per person

Dredge meat in Bisquick and seasonings. Brown in oil in Dutch oven. Drain all but ¼ cup oil. Add potatoes and carrots, cover with water. Cook 1½ hours until meat is tender. Add onions and celery, cook ½ hour more. Can add 8 walnut sized dumplings made from bisquick & water and cook 15 minutes more with coals on top of oven.

2# frozen hash browns	12 oz sour cream
1 can cream of chicken soup	8 oz shredded cheddar
2 sticks margarine	3 small onion, minced
1 ½ cups crushed corn flakes

Put potatoes in Dutch oven. Pour 1 stick melted butter over them. Mix all other ingredients except corn flakes and margarine. Spread over potatoes. Corn flakes for topping. Drizzle with butter. Bake for one hour.

Pork Stew with tomatoes & peppers -

4-lbs. pork chunks	2 14-oz cans Italian tomatoes, chopped
Salt, pepper, oil	2 tsp. basil
2 medium onions	1 Tbsp. parsley
4 large peppers

Trim excess fat from pork. In deep Dutch oven, heat oil add pork, salt, pepper. Brown 3-5 minutes. Add onions & peppers, cook 3 minutes or until onion is softened. Add tomatoes and bring to a boil. Reduce heat to low. Cover & cook 20 minutes until pork is tender. Add basil and parsley.

2 lbs. Kolbassi, chunked	2 green peppers, chopped
12 potatoes, peeled and sliced thin	2 cans mushrooms
1 lb. Bacon, diced	Salt & pepper to taste
5 onions, chopped

Fry bacon in Dutch oven, remove. Fry potatoes and onions in bacon drippings. When almost done add everything else. Cook until tender. Feeds 12.

1/2 stick margarine	1 pt. Sour cream
1 lg. Onion, chopped	16-oz. Pkg. egg noodles
1 green pepper, chopped	4 cups shredded Swiss Cheese
2 cans cream of mushroom soup	4 cups ham, cubed

Boil noodles in Dutch oven according to package directions. Do not overcook. In lg. Frying pan, sauté onion and green pepper in margarine. Then stir in soup and sour cream. Drain noodles and leave half in the Dutch oven. On top of the noodles, layer 1/2 the Swiss cheese, 1/2 the ham and 1/2 the soup mixture. Repeat. Bake for 45 minutes until cooked through. Let stand for 5 minutes.

Cowboy Potatoes

12 slices bacon, diced	salt & pepper
3 medium onions, diced	1-2 cups frozen peas
12 medium potatoes, sliced	2 cups shredded cheddar cheese

Brown bacon in Dutch oven. Remove and drain on paper towel. Brown the onions then add the potatoes, salt and pepper. Cover and cook for 35-45 minutes until potatoes are tender. Stir in the peas and the bacon. Sprinkle the cheese over the top. Cover until cheese melts.

Dutch Oven Biscuits

2 1/4 cups Bisquick 2/3 cups milk

Dredge meat in flour, salt and pepper. Brown in Dutch oven in oil. Remove meat. Sauté onions & garlic 2-3 minutes. Add meat, celery, green pepper, carrots, chicken broth, seasonings and additional water to cover, if needed. Cook 1 1/2 hours on medium heat, uncovered. Add mushrooms, potatoes and tomatoes. Cook 1 hour. Note this stew is heated from the bottom, not baked.

Dumplings - mix Bisquick & milk and drop onto top of stew in heaping tablespoons for dumplings. Place them on top of the stew when it has finished cooking. Cover and add coals to the top. Cook for approximately 15 minutes.

Combine all ingredients except water and cornstarch in Dutch oven.

Cover bottom of Dutch oven with single layer of dried beef. Wrap each chicken breast with a slice of bacon. Place chicken on the beef. Sprinkle remaining beef over each breast. Combine soup and sour cream in a bowl and spoon or pour over chicken. Cover and bake slowly for a good 3 hours.

Mix all ingredients with CLEAN hands and shape into a loaf. Bake in Dutch oven for 1 hour. Pour sauce over loaf and bake ½ hour longer.

Cook Sausage in Dutch oven, drain. Cook macaroni per package directions, drain. Combine milk, cheese, mustard. Cook and stir in small pot on trail stove until mixture is smooth. Mix with sausage, tomatoes, onions, mushrooms, pepper and cooked macaroni in Dutch oven. Mix well and bake for 15-20 minutes. Stir will and sprinkle with Parmesan cheese. Bake 5 minutes more. Let stand for 10 minutes before serving.

French Onion Biscuits – Makes 12

Stir all ingredients until soft dough forms. Drop into 12 mounds on bottom of Dutch oven. Bake about 20 minutes. If bottom cooks to fast, remove from coals and finish cooking from top. You can also line the oven with foil and drop onto the foil. Crumple the foil, unfold and then line. This creates an air pocket between the oven and the biscuits. Spray foil with cooking spray.

Stir Bisquick, milk and cheese to form soft dough. Beat vigorously 30 strokes. Drop 10-12 spoonfuls on bottom of Dutch oven. Bake 20 minutes. If bottom cooks to fast, remove from coals and finish from top. Mix margarine and garlic powder. Brush on warm biscuits before removing from the Dutch oven.