CAMP RECIPES!
Text Box: Each of these recipes has been tried by our scouts on campouts with success! They are easy to prepare and very forgiving to make.   Dutch Oven Cobbler Dutch Oven Lasagna Campground Chili Classic Beef Stew Boy Scout Hearty Beans Chicken Pot Pie Beans and Rice Tejano (Troop 3 original) Pigs in a blanket Spambalaya (Troop 3 original) Enchilazagna (Troop 3 original)     Dutch Oven cooking is the simplest way to cook nutritious and delicious meals for a Scout Troop. The Dutch Oven is versatile and easy to use. When cooking with Dutch Oven, we recommend lining the inside of the pot with heady duty aluminum foil up to the top. However, do not overlap the edge of the pot because the lid must fit snugly into the pot in order to work properly. Lining the Dutch Oven with foil virtually eliminates cleaning. You only need to line the bottom of the pot, not the lid. When purchasing a Dutch Oven look for one with legs and the lip on the lid that hold the coals. Also, make sure the lid fits securely all the way around.   Dutch Oven Cobbler The easiest thing to make in a Dutch Oven. There are a huge number of variations on this recipe, which proves that it is both versatile and hard to screw up. Some recipes call for preheating the oven, however, I have done it both ways and it really doesn't matter. Ingredients for Cherry-Peach Cobbler 1 box of yellow cake mix (any brand) 1 stick butter 1 large can peach slices with juice 1 can cherry pie filling (tart cherries are best) Ground cinnamon and/or nutmeg Sprinkle about a fourth of the cake mix in the bottom of the pan. Dump the peaches into the oven followed by the cherries and spread it out evenly. Sprinkle the remaining cake mix on top of the fruit. Sprinkle about a tablespoon or two of cinnamon and/or nutmeg on top. Slice the butter into pats and place over the top of the cake mix. Put the lid on tightly and place over coals. Depending on the size of your oven, you will need between 5 and 10 coals on bottom, and twice that many on top. Check the cobbler after about twenty minutes. It may take between thirty and sixty minutes. When the cake mix is brown and bubbly on top, then its done. (Like I said, this is a very forgiving recipe) If you are making cobbler for a large group, you can add more fruit, but if adding fruit in heavy syrup, drain the additional cans (save for other recipes). You can make cobbler out of virtually and canned fruit combination (apples, pineapple, cherries, peaches, pears), just make sure that there is about three quarters of a cup of liquid to allow the cake mix to properly hydrate.   Dutch Oven Lasagna This is a variation on the version from the MacScouter web site. It is an easy recipe that the boys had fun assembling in the Dutch oven and the results were excellent! The bottom layer of noodles were overcooked, so when you make this, add about half of the water to the bottom layer before adding any of the additional ingredients to keep them from getting too dried out. Ingredients for Dutch Oven Lasagna 1-1/2 lb. lean ground beef 23 oz jar of spaghetti sauce (generic is OK, can use different flavors) 9 oz shredded mozzarella cheese 3 eggs 2-1/4 c cottage or ricotta cheese 1/4 cup grated Parmesan cheese Box of lasagna noodles (NOT the quick cooking kind, they will turn to mush) 3 tsp. oregano (can use more or less to taste; I like more) Optional ingredients to taste: black or red pepper, basil, garlic powder, Tabasco, etc. 3/4 c hot water If preferred, line the inside of the oven with heavy duty aluminum foil (that is, if you prefer not to clean the oven). Preheat the Dutch oven. Brown the ground beef and drain. When done, remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, 2/3 of the mozzarella cheese (reserve rest for later), eggs, and oregano, and mix well. Break up some lasagna noodles to cover the bottom of the oven. Add about 1/2 of the water on the noodles. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Place another layer of noodles over the top of the meat/cheese mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Place the third layer of noodles over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently. Add remaining cheese to top and cover until the cheese melts. Serve with Italian bread.   Campground Chili 2 lb lean ground beef 1 lg yellow onion, chopped 3 cloves garlic, minced 1 tbs cumin 2 tbs chili powder 1 tbs Worcestershire sauce 1 large (28 oz) can diced tomatoes, undrained 1 green bell pepper, chopped 1 jalepeno pepper, chopped fine (optional) Salt & pepper to taste 2 cans kidney beans undrained   Brown ground beef with onion and garlic. Drain fat carefully from Dutch Oven. Add remaining ingredients. Cover and simmer about 1 hour, stirring occasionally. Variations: Use black beans instead of kidney beans. Use Rotel tomatoes and green chilies and one can diced tomatoes instead of the large can of tomatoes. Serve with Tortilla Chips. Optional, when chili has about 15 minutes to go, mix a box of cornbread according to package directions. Spread mixture over the chili and cook with lid on until cornbread is done.   Classic Beef Stew 2 lb stew meat, 1" cubes 1 lg onion, sliced 3 tbs oil 1 can (1lb 12oz) tomatoes 1/2 c flour 1 clove garlic, minced 2 tsp salt 1/3 c water 1/2 tsp pepper 1 bay leaf 6 carrots, cut into 1" pieces 3 med potatoes, peeled, cubed   Coat beef cubes with a mixture of flour, salt and pepper. Brown in hot oil in bottom of oven. While oven is still hot, pour water in and scrape brown bits from bottom. Place remaining ingredients into oven and cover. Simmer 1 to 2 hours or until meat is tender and potatoes are done.   Boy Scout Hearty Beans 2 lb. lean ground beef 1 lb. bacon cut into small pieces 2 large onions chopped 2 garlic cloves minced (or 1 tsp garlic powder) 1 cup brown sugar packed 1 cup catsup 1/2 cup molasses 2 tsp prepared mustard 2 cans pork and beans 1 can red beans (drained) 1 can kidney beans ( drained)   Brown hamburger, onion, and bacon together in bottom of Dutch oven. When meat is brown, drain off excess grease. Add all remaining ingredients, cover, and place hot coals under and on top of the oven. Bake for one to one and one half hours, stirring occasionally.   Chicken Pot Pie This is an awesome recipe that the boys really liked. It is simple to prepare. Use caution when handling raw chicken. 1 whole chicken skinned, de-boned and cubed (may be cut up at home) 1 bell pepper diced 1 stalk celery diced 1 large onion diced 1 1lb bag frozen mixed vegetables 1 or 2 cans cream of mushroom soup 1 can biscuits (2 if using a large 12-14” Dutch Oven) Salt and pepper to taste   In the Dutch Oven bottom heat, brown/cook chicken along with onions/green peppers/celery. This chicken could be fresh that was cubed at camp or cut at home and brought out. You could substitute canned chicken or our groceries have precooked chickens. After the chicken and onions are done add a bag of frozen mixed veggies. Stir in one or two cans of cream of mushroom soup (or cream of any other that grabs you). Cover and heat from the bottom until bubbly then cover the top with biscuits. Add top heat and cook until biscuits are brown on top.   Beans and Rice Beans and Rice are made for each other. They provide a perfect combination of proteins and carbohydrates that are essential for active troops, and they taste great. Rice and Beans are versatile and can be served a dozen different ways by combining with different seasonings, and accompaniments. Here is a simple Dutch oven recipe that tastes great, and can be altered in a few simple ways to give you a completely different taste. Beans and Rice Tejano (a Troop 3 original) This recipe will fit a 12” Dutch oven. The important thing is to measure the amount of liquid that the rice will absorb. Drain the liquid into a bowl and measuring the liquid back into the pot to make sure there is the right amount. The rule of thumb is 3-3/4 cups liquid to 2 cups rice when using vegetables and/or beans to cook with because the vegetables will render some liquid as they cook. (Note: if you are only adding additional rice but not additional veggies or beans, then add liquid to the rice in a 2 cups liquid/1 cup rice ratio) This will ensure that the rice is not too mushy as it cooks. You can increase or decrease the amount made by using this rule to make sure the rice is cooked right. (PS. this recipe will feed 6-7 hungry scouts. You can extend the recipe with additional cans of beans and more rice/liquid)   1 14 oz can black beans, drain and reserved liquid 1 28 oz can pinto beans, drain and reserve liquid 1 14 oz can corn, drain and reserve liquid 2 cups rice 1 Lb smoked sausage, cut in 1/4” slices 1 envelope of Taco Seasoning mix Shredded cheese Measure the liquid reserved and add water to measure 4 cups total liquid. Dump everything except the cheese in the Dutch oven and cook for about 45 minutes. It is ready when the rice has absorbed all the liquid. Serve with shredded cheese on top. Variations of this recipe are endless. For example, use red beans and Cajun seasoning. Or it can be made with chicken thighs (may take longer to cook through), or ground beef. Or add canned tomatoes and paprika (be sure to drain the tomatoes and reserve the liquid.) Use your imagination.   Pigs in a blanket Easy and quick breakfast to make in a dutch oven (or reflector oven) Cans of biscuits (any kind except the “flaky” kind) Package of smokies Preheat the dutch oven. Get two pie plates that fit inside. Turn two sides of the pie plate up a little so you have a place to grab the pie plate to lift it in and out of the dutch oven. It works best if you use gloves to do this. Cut the biscuits in half and press flat. Roll a smokie into the biscuit and place with the overlap face down on a pie plate. Leave about 1” between them to allow room to expand. Place the pie plate into the dutch oven to bake for around 12-15 minutes. When they are done, pull out the plate and put in the next one.   Spambalaya (a Troop 3 original) Award winning adaptation of “two can jambalaya” by Robert Haynie. 2 cans Ro-Tel tomatoes 2 cans French Onion soup 2 cans beef consommé 1 lb. rice (2 cups) 2 cans Spam, cubed 1 stick of butter, cut into pats Combine all ingredients in a Dutch oven. Bake at about 350 degrees (for a 12 inch Dutch oven that would be about 17 briquettes on top and 8 on the bottom) for about 1 hour until the rice absorbs all the water.   Old Home Style Pork Chops 6 pork chops, 3/4" thick (or one per person) 3 Tbs. Margarine 1/4 c. water 1-10 1/2 can mushroom soup salt/pepper 4 c. seasoned croutons 3 med. potatoes - quartered, peeled or unpeeled 1/2 c. water 1 Tbs. oil Light 25 briquettes to redhot. Preheat Dutch oven. Place 10 coals underneath Dutch oven to sear chops. Place chops in hot Dutch oven with 1 Tbs. oil, sprinkling with salt and pepper. Melt margarine in Dutch oven lid. Place croutons in 1 gal. zipper bag and add melted margarine and 1/4 c. water, mix well. Shape croutons into small balls and lay on top of chops. Place potato quarters around chops. Pour can of soup over top, add 1/2 c. water. Cover and place 5 coals below and 12-15 on top and bake for 50-60 minutes. Turn Dutch oven lid 1/4 turn every 15 minutes.     Enchilazagna (another Troop 3 original) A dutch oven original by Dave Speller 1 pkg of corn tortillas 2 lb ground chuck 1 large onion, diced 1 can Rotel tomatoes, undrained 2 pkgs of Taco seasoning 2 cans cream corn 2 cans whole corn, drained 1 can diced green chiles, drained 1 can enchilada sauce 1 large pkg shredded taco cheese Heat a dutch oven or skillet, add meat and onions and cook until the meat is browned and the onions are cooked. Drain the fat. Add the 2 packages of taco seasoning and the can of Rotel tomatoes with liquid. Stir until thoroughly mixed. Remove the meat mixture from the dutch oven and set aside. Mix the cream corn, the whole corn and the green chiles in a separate bowl and set aside. Layer the bottom of the 12” dutch oven with tortillas. Spoon half the meat mixture over the tortillas and spread into an even layer. Put another layer of tortillas over the meat. Spoon half the corn mixture over these tortillas and spread evenly. Sprinkle about 1/3 of the cheese over the corn. Reserve the remainder of the cheese. Repeat with another layer of tortillas, meat, tortillas, corn and top with a layer of tortillas. Pour the can of enchilada sauce over the top of the tortillas. Bake using the appropriate number of coals (for a 12” oven, put 10 below, 14 on top) for about 40 minutes. Then sprinkle the remainder of the cheese over the top of the tortillas and bake an additional 10 minutes.