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2 hour Chili
Intended for:	Scouts BSA
Ingredients:	2 lb. ground beef 4 Tbsp water 1 Tbsp vegetable oil 2 tsp each - Worcestershire sauce, cocoa, ground cumin, oregano, salt, sugar 1/2 Tbsp Tabasco sauce 1 large onion 1-1/2 Tbsp chili powder 2 cans kidney beans 3 cup canned diced tomatoes
Notes:	main course
Instructions:	Preheat dutch oven to 350 degrees for frying. Heat oil. Brown ground beef. Add onion and fry until it turns clear. Add all ingredients except kidney beans. Lower heat to 225 degrees. Simmer 1 hour covered. Add kidney beans. Simmer 1 hour uncovered. Serves about 6 (photo from Terry O.)

30 Minute Stew
Intended for:	Scouts BSA
Required:	1 pot with lid
Ingredients:	1 lb hamburger 2 med potatoes, unpeeled and cut into small pieces 2 Tbsp minced onion 1 1/4 tsp salt 1 tsp instant beef bouillon 2 Tbsp worchestershire sauce 1 16oz can diced tomatoes and juice 1 8oz can cut green beans and juice
Instructions:	Brown hambuger in pot and drain. Add all other ingredients and stir. Cover and cook for 30 minutes, stirring occasionally. Serves about 4

5 Alarm Chili
Intended for:	All Scouts
Required:	Large pot
Ingredients:	2 cans of favorite chili 1 can of corn 1 can of kidney beans 1 can of pinto or other beans 1/4 cup BBQ sauce 1 Tbsp chili powder optional: other spices to make it hot
Notes:	simple recipe serves about 6
Instructions:	Dump the cans of chili into the pot. Drain the corn and beans and dump them in the pot. Add the BBQ sauce and chili powder. Stir occasionally while it heats to simmering.

A&W Chili Dogs
Intended for:	Scouts BSA
Ingredients:	8 beef hotdogs 8 hotdog buns 1 onion 1/4 lb. mild cheddar cheese ChiliDog Sauce: 1 pound hamburger 1 6oz. can tomato paste 1 C water 1 Tbsp yellow mustard 1 tsp worchestershire sauce 1 Tbsp sugar 1 Tbsp dried onion 2 tsp chili powder 1 tsp salt 1/2 tsp celery seed 1/2 tsp ground cumin 1/4 tsp black pepper
Instructions:	Put all the dry chili dog sauce ingredients in a small zip-loc at home to make life easier. Brown hamburger in a pot. Crumble into small pieces and drain. Add remaining chili dog sauce ingredients. Simmer and stir uncovered for 30 minutes. While sauce is cooking, put hotdogs in a pot of water and bring to a boil. Remove from fire and let sit for 5 minutes. Shred cheese and chop onion. Put a hotdog on a bun, spoon 1/4 C of sauce on top, then chopped onion, then shredded cheese. Serves 6 to 8

Apple Crisp
Intended for:	Scouts BSA
Ingredients:	6 apples 2 tsp cinnamon 2 tsp nutmeg 3 cup quick oats 1 cup flour 2 cup brown sugar 1 tsp baking powder 1 tsp salt 1 cup melted butter
Notes:	dessert
Instructions:	Slice apples. Mix apple slices, cinnamon, and nutmeg in a bowl. Mix oats, flour, sugar, baking powder, salt, and butter to make crust. Press half the crust mix into the bottom and up the sides of the dutch oven about an inch. Spread the apples onto the crust. Completely cover apples with the rest of the crust mix. Bake covered about 45 minutes at 350 degrees, until top crust is light brown and apples are tender. Serves about 8 Wim from the Netherlands made this

Apple Fluff
Intended for:	Scouts BSA
Required:	dutch oven mixing bowl zip-log baggie spoon, knife
Ingredients:	6 eggs 1.5 cups flour 1.5 cups milk 1 tsp salt 3/4 stick of butter 2 apples (granny smith) 3 Tbsp cinnamon 1/2 cup sugar syrup, jelly, powdered sugar, or other topping
Notes:	breakfast
Instructions:	Place dutch oven on a few coals to warm. Whip eggs in bowl. Stir milk, flour, and salt into eggs. Put sugar and cinnamon in baggie. Melt butter in low-heated dutch oven. Swirl butter around to coat the dutch oven. Cut applies in half and remove seeds and stem. Slice apples as thinly as possible. Put each apple slice in baggie and shake to coat with cinnamon and sugar. Cover bottom of dutch oven with coated apple slices. If there is sugar and cinnamon left over, you can spread it over the apple slices in the dutch oven. Pour batter over apple slices. Bake at 350 degrees for 30 minutes. Cut into center of Apple Fluff with a knife to check for doneness. Bake until the batter is cooked firm throughout. When served, top with syrup, jelly, peanut butter, or powdered sugar. Serves 6 to 8.

Armadillo Eggs
Intended for:	Scouts BSA
Ingredients:	12 jalapeno peppers 2 cup Biscuit mix (dry) 12 oz. shredded cheese 2 lb. hot pork sausage 2 pkg Shake-n-Bake pork seasoning in a ziploc.
Instructions:	Tear the sausage into little bits. In a bowl, mix sausage, biscuit mix, and 6 oz. of cheese into a dough. (add a little water if it's too dry) Cut the stem and tip off a pepper. Cut the pepper in half to make two round pieces and remove the seeds. Stuff the pepper with cheese. Create a very flat patty of the biscuit/sausage mixture. Place a stuffed pepper piece on the patty and wrap the dough around the pepper, pinching the dough sealed, forming an egg shape. Drop the pepper in the ziploc and shake it to coat well. Repeat with all pepper pieces. Heat the dutch oven to 350 degrees for Baking. Place a layer of wrapped peppers in the dutch oven and Bake 30 minutes, until they are very brown all over. Be sure to cook the sausage well. Serves 6 to 8.

Au Gratin Ham and Potatoes
Intended for:	Scouts BSA
Ingredients:	4 Tbsp butter or margarine 1 onion 3 Tbsp flour 2 cups milk Seasoned salt and pepper 1-1/2 cups cooked ham 3 cups potatoes 1/2 cup cheese 2 Tbsp fine bread crumbs
Notes:	main course
Instructions:	Mince onion. Dice ham. Dice potatoes. Grate cheese. Heat dutch oven to 325 degrees for frying. Melt butter and saute onion until translucent. Blend in flour. Gradually add milk, stirring constantly until thickened. Add pepper and seasoned salt. Mix in ham and potatoes to coat well. Sprinkle cheese and bread crumbs on top. Cover and Bake at 400 degrees for 20 minutes. Serves 4 Wim from the Netherlands made this

Bacon Chicken Nuggets
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	4 skinless, boneless chicken breasts 1 pound bacon slices (16 slices) 32 toothpicks 1 cup teriyaki marinade
Instructions:	Cut bacon strips in half, so there are 32 slices about 6 inches long. Cut each chicken breast in half lengthwise, then each half into quarters, to create 8 chunks. Tightly wrap one of the short bacon strips around a chicken chunk and toothpick it in place. Repeat for all the chicken chunks and lay them in dutch oven. Heat dutch oven to about 375 degrees on coals for Frying. Fry for about 15 minutes, flipping the chicken chunks over every few minutes. Pour teriyaki or bbq sauce over chicken, and stir. Cover with dutch oven lid, move some heat to the lid, and heat to about 350 degrees for Baking. Bake for about 20 minutes. Serves 6.

Bacon Spuds
Intended for:	Scouts BSA
Ingredients:	1 large potato per person 1/3 onion per person 2 or 3 slices bacon per person salt and pepper
Notes:	Don't make more than 6 servings in one dutch oven or there will be too much to cook well.
Instructions:	Heat dutch oven on coals for Frying. Slice the bacon into small pieces. Peel and cut onions into 1/8ths and break them apart. Peel spuds and slice into 1/4 inch thick slices. Dump the bacon in the dutch oven and stir until about half cooked. Spread the bacon evenly over the bottom of the dutch oven. Spread the onions on the bacon. Pour the spuds on the onions. Shake quite a bit of salt and pepper on top. Cover and Bake at 350 degrees for about 40 minutes. The bacon grease in the bottom should keep things from burning, but it's fine to check if you're getting antsy. The spuds are done when they are tender to a fork. Serves 6 to 8.

Baked Beans
Intended for:	Scouts BSA
Ingredients:	1 2-lb. Can pork and beans 1/4 cup mustard 4 slices of bacon 1/4 cup ketchup 1 chopped onion 1/8 cup cider vinegar 1/2 cup brown sugar
Notes:	side dish
Instructions:	Mix beans thoroughly with onion, brown sugar, mustard, ketchup and vinegar. Pour into dutch oven and place bacon on top of beans. Cover and Bake at 350 degrees at least 1 hour. Serves 8 to 10.

Baked Salmon
Intended for:	Scouts BSA
Ingredients:	1 11-inch length of whole salmon body 6 ears of corn 1/2 stick butter, melted 3 tablespoons lemon juice 1/2 cup sliced onion 1/2 lemon, sliced seasoned salt parmesan cheese
Instructions:	Place husked corn in bottom of dutch oven to cover bottom. Shake seasoned salt inside salmon. Lay alternating slices of onion and lemon inside the salmon. Pour 1 cup water into the D.O. Lay salmon on corn cobs. Mix butter and lemon juice and baste top of salmon. Bake for 15 minutes at 350 degrees. Sprinkle parmesan cheese on top of salmon. Bake for another 15 minutes, or until salmon flakes and is no longer translucent. Serve with rice, noodles, or couscous. Serves 6

Baking Powder Biscuits
Intended for:	Scouts BSA
Ingredients:	2 Cup sifted flour 2 tsp baking powder 4 Tbsp butter or shortening 1/2 tsp salt 3/4 cup milk
Instructions:	Heat dutch oven to 400 degrees for Baking. Combine flour, baking powder, and salt in bowl. Cut in small pieces of shortening or butter. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly knead for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with open end of tomato paste can. Place in single layer in dutch oven. Bake for 12-15 minutes. Makes about 2 dozen small biscuits.

Banana Boats
Intended for:	All Scouts
Required:	aluminum foil knife
Ingredients:	1 banana per person mini-marshamallows chocolat chips butterscotch chips M&Ms Reese's Pieces brown sugar other optional bits
Notes:	If you can peel back the peel and leave it attached at one end, it works better. Eat the sliced out banana piece as a taste of things to come.
Instructions:	The 1/4 of the peel that is on the inside of the curve needs to be peeled out of the way. Leave the rest on to hold the banana together. Try to leave the top peel attached. Cut out a groove of banana to make your boat. Fill the boat with whatever cargo you want - chips, marshmallows, brown sugar, ... Lay the peel back on top. Wrap it tightly in tin foil. Cook in campfire coals for 4-5 minutes.

Banana Coffee Cake
Intended for:	Scouts BSA
Required:	dutch oven mixing bowl
Ingredients:	1 box yellow butter cake mix 2 ripe bananas 3/4 cup brown sugar 1 teaspoon flour 1/2 teaspoon cinnamon 1 teaspoon melted butter
Notes:	dessert
Instructions:	Prepare cake mix according to the box and pour into dutch oven. Mash the 2 bananas and pour on top. Melt the butter and add the cinnamon, flour, and brown sugar and mix together. Sprinkle cinnamon-flour mixture on the mashed bananas. Cover and Bake for about 25 minutes at 350 degrees. Insert a butter knife through the center and if it comes back clean it is ready. Serves 6 to 8.

Bannock
Intended for:	Scouts BSA
Ingredients:	4 cups flour 4 teaspoons baking powder 1 teaspoon salt 4 tablespoons oil 1 1/2 cup water Optional: brown sugar, cinnamon, raisins, honey, ...
Instructions:	Mix ingredients and add water until you have a doughy consistency - don't just dump all the water in. Knead approximately 10 minutes. Add sugar, honey, or raisins if you want it sweeter. Grease and heat a frying pan. Form and press the dough into cakes. Lay the bannock in the frying pan. As the bannock cooks, move the cakes around so they don't stick. When the bottom crust has formed and is browned, flip the cakes over. Cooking takes about 12 minutes. Sprinkle with honey or brown sugar and eat. You can mix all the dry ingredients into one bag at home. Instead of cooking in a frypan, you form a footlong roll of dough about an inch in diameter and wrap it around a stick. Cook this over an open fire. Makes 12-16 bannock cakes.

Barbeque Hamburger
Intended for:	Scouts BSA
Ingredients:	3 lb. hamburger 1 large onion, chopped 1 pint ketchup 1 pint tomato juice 3 Tbsp flour 1 Tbsp Worcestershire sauce 1 tsp curry powder salt and pepper (optional) cayenne pepper powder or hot sauce for a kick 10 hamburger buns
Instructions:	Heat dutch oven to 350 for Frying. Brown hamburger and onion, breaking into small bits and cooking thoroughly. Drain off grease. Pour in ketchup, tomato juice, and season with salt and pepper (and cayenne pepper or hot sauce if desired). Bring to a boil while stirring. Dissolve flour and curry powder in a cup with worcestershire sauce and enough water to thin the mixture. Mix into hamburger. Simmer at about 225 degrees for an hour or so. Serve 8-12 people on buns with french fries or potato chips made in a dutch oven. Hamburger buns come in 10 packs, so that works nicely.

Basic French Toast
Intended for:	All Scouts
Required:	skillet bowl fork spatula
Ingredients:	2 Tbsp oil 8 eggs 1.75 cup milk 1 Tbsp sugar 1/2 tsp cinnamon 1/2 tsp nutmeg spray vegetable oil 1 loaf sandwich bread syrup
Instructions:	2 Tbsp oil 8 eggs 1.75 cup milk 1 Tbsp sugar 1/2 tsp cinnamon 1/2 tsp nutmeg 1 loaf sandwich bread Beat eggs in bowl with fork. Whip in milk, sugar, cinnamon, nutmeg, and oil. Heat skillet to medium, not too hot. Spray skillet with oil. Using fork, quickly dip a slice of bread in eggs, flip, poke and lift to let excess drain off, then lay in skillet. Doing this quickly to just coat the bread without soaking it is key. Cook one side of bread. When it gets browned, flip and cook second side. Top with syrup, powdered sugar, peanut butter, jelly, whatever you like. Serves 6-8

Beef Burgundy
Intended for:	Scouts BSA
Ingredients:	2 lb round roast a bottle of meat tenderizer 2 pkgs instant beef gravy (and water as instructions say) 1 clove garlic 1/4 tsp oregano 3 med onions 1/2 cup burgundy wine 4 Tbsp butter 1/2 pint sour cream
Notes:	main course can be cooked in skillet.
Instructions:	Slice onions. Cut beef into 1 inch cubes. Sprinkle with tenderizer. Preheat dutch oven to 325 degrees for Frying. Melt butter in dutch oven. Saute garlic and onions in butter until onions are clear. Remove onions. Brown meat in the drippings. Add beef gravy, wine, salt, pepper and onions to pan. Cover, reduce heat to 225 degrees, and Simmer 15 min. Stir in sour cream. Serve over rice or noodles for 6 to 8 people.

Beef Curry
Intended for:	Scouts BSA
Ingredients:	1 lb ground beef 1 onion 2 celery stalks 1 carrot 1/2 cup frozen peas 1 1/2 cups uncooked rice 1/2 tsp garlic powder 1/4 tsp ground ginger 1 1/2 tsp curry powder 1/4 tsp salt 3 1/2 cups water
Instructions:	Heat dutch oven over coals to about 350 degrees for Frying. Add ground beef, and chop and stir until well browned. Dice onion, celery, and carrot, and add to ground beef. Stir for 5 minutes. Mix in peas, garlic, ginger, and curry powder. Stir for 2 minutes. Stir in rice and water, and bring to a boil. Sprinkle salt on top, cover, and reduce heat to about 225 degrees for Simmering. Simmer, stirring every 15 minutes, until rice is soft - about 40 minutes.

Beef Goulash
Intended for:	Scouts BSA
Ingredients:	3 lb beef steak 1 tsp salt 2 Tbsp cooking oil 1 can mushroom soup
Notes:	main course
Instructions:	Cut meat into 1 inch cubes. Pour oil into dutch oven. Heat dutch oven to 325 degrees for Frying. Brown beef in oil. Add salt and soup. Cover, reduce heat to 225 degrees, and Simmer 1 hour. Serve over noodles. Makes about 10 servings.

Beef Pot Roast
Intended for:	Scouts BSA
Ingredients:	3 lb rump roast or pot roast 3 Tbsp vegetable oil 4 potatoes 4 carrots 2 onions 1 tsp salt 1/4 tsp pepper 1/2 cup water
Notes:	main course
Instructions:	Peel and slice potatos. Peel and slice carrots. Peel and slice onions. Pour oil into dutch oven. Heat dutch oven to 350 degrees for Frying. Brown roast in oil, turning to brown all sides. Season with salt and pepper. Add vegetables and water. Cover and Bake at 300 degrees for 3 hours depending on how well done you like it. Serves about 8. (photo from Laura C.)

Black Forest Cobbler
Intended for:	Scouts BSA
Required:	aluminum pie tin
Ingredients:	1 Chocolate cake mix 1 can Cherry pie filling 1 can soda pop - cherry or lemon lime 1 Hershey chocolate bar chopped walnuts (optional)
Notes:	dessert
Instructions:	Dump pie filling into pie tin. Sprinkle about 3/4 of cake mix on top in even layer. Pour half can of soda around on top of cake mix. Stir soda into cake mix, leaving the pie filling alone as much as possible. Break chocoloate into small pieces and place on top. Sprinkle walnuts on top. Place pie tin in dutch oven, setting it on top of four small pebbles for air circulation. Bake at about 350 degrees for 30-40 minutes, or until the cake looks done when cut or poked. Another way to mix the mix: Sprinkle about 1/3 of the cake mix over the pie filling. Then, pour soda right into the cake mix bag and knead the bag with your hands on the outside to mix. Once mixed, pour into the dutch oven. You don't really need the pie tin. You can make it directly in the dutch oven. About 8 servings.

Blonde Brownies
Intended for:	Scouts BSA
Ingredients:	2 C flour 1 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 1 1/4 sticks butter 2 C brown sugar 2 eggs 2 tsp vanilla 3/4 C chocolate chips 3/4 C chopped pecans
Notes:	dessert
Instructions:	Mix flour, baking powder, baking soda, and salt in a zip-loc. In a pot, melt the butter. Mix the sugar into the butter. Mix in eggs and vanilla. Slowly add flour mixture, stirring well. When the batter is smooth but thick, pour into dutch oven. Sprinkle chocolate chips and pecans on top. Cover and Bake at 350 degrees, checking at about 20 minutes to see if center is cooked. Serves 6 or 8. (photo from Chris S.)

Bow Tie Soup
Intended for:	Scouts BSA
Ingredients:	1 onion 4 carrots 2 stalks of celery 3 Tbsp olive oil 6 cups water, separated 2 15-ounce cans Cannellini Beans, or other white bean 1 15-ounce can petite diced tomatoes 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper 2 cups farfalle (bow tie shaped), or other small fancy pasta 2 scallions or chives
Instructions:	Dice onion, carrot, and celery to make about 1 1/4 cups of each. Heat 3 tablespoons of olive oil in dutch oven over coals at about 375 degrees for Frying. Add onion, carrot, and celery. Saute for about 10 minutes. Stir in 5 cups of water, beans, tomatoes, and spices. Bring to a boil, and then reduce heat to about 225 degrees. Stir occasionally for about 20 minutes. Stir in pasta and 1 more cup of water. Increase heat to about 300 degrees and bring to a boil. Cook about 15 minutes, stirring occasionally, until pasta is tender. (Add more water if it becomes too thick) Slice scallions and sprinkle on served bowls of soup. Serves 6.

Breakfast Burritos
Intended for:	Scouts BSA
Required:	mixing bowl dutch oven pot with lid
Ingredients:	2 lb breakfast sausage 2 onions 2 green peppers 24 eggs 2 Tbsp garlic powder 2 Tbsp dried onion 2 Tbsp chil powder 16 soft tortillas 3 C shredded cheese (cheddar, colby, jack, whatever) 3 C salsa
Instructions:	Chop onions and green peppers. Heat dutch oven to 350 degrees and Fry sausage, pepper, and onion. Remove from dutch oven into pot with lid, leaving grease behind. (if there is a lot of grease, you may remove some of it but leave about 1/2 cup) Mix eggs, garlic, onion, and chili powder. Fry in dutch oven, scrambling until cooked. Remove eggs into pot and mix with sausage. Place about 1/3 cup egg & sausage mixture onto each tortilla. Add cheese, roll up, and fold over ends. Lay 5 in dutch oven, then make second layer on top, then third layer. Put lid on dutch oven and Bake 10 to 15 minutes at 350 degrees. Serves 8 with salsa.

Breakfast Casserole
Intended for:	Scouts BSA
Ingredients:	2 Tbsp butter (1/4 stick) 8 slices of bread 2 lb pre-cooked pork sausage 1 lb cheddar cheese 12 eggs 1 qt milk 1-1/2 tsp dry mustard 1 tsp salt
Notes:	breakfast
Instructions:	Spread butter all over the inside of the dutch oven. Tear bread into pieces. Break sausage into pieces. Grate cheese. In a bowl, beat eggs, milk, dry mustard, and salt. Layer the bread, sausage, and eggs into the dutch oven. Cover and Bake at 350 degrees for 20-25 minutes. Pour cheese over top of casserole. Bake another 10-15 minutes until cheese forms a light-brown crust on top of cooked eggs. Makes about 8 servings. (photo from Christian P.)

Breakfast Cornbread
Intended for:	Scouts BSA
Required:	dutch oven
Ingredients:	1/4 C sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp salt 1/4 tsp nutmeg powdered milk for 4 cups 1/2 C cornmeal 1/2 C raisins 2 Tbs oil 2 eggs 1/2 cup pancake syrup
Instructions:	In a zip-loc bag, combine sugar, cinnamon, ginger, salt, and nutmeg. Warm 4 cups water in a pot. Pour in powdered milk and heat to steaming. Pour in cornmeal and reduce heat to simmering. Stir until thick, about 10 minutes or so. Remove from heat. Beat eggs and oil in a cup and stir into cornmeal. Stir in sugar mixture, raisins, and syrup. Pour into well-oiled dutch oven. Cook for about 40 minutes at about 350 degrees - coals covering the lid and about half that many under the oven. If a toothpick stuck in the center comes out clean, it's ready. Makes about 8 servings.

Breakfast in a Bag
Intended for:	All Scouts
Required:	Paper lunch bag Marshmallow roasting stick Campfire with hot coals and little flame.
Ingredients:	Per person: 2 strips bacon handful of frozen hash browns 1 or 2 eggs salt and pepper
Instructions:	Lay bacon in bottom of bag. Add potatos. Add eggs. Close bag by folding top 1/3 down, then fold that in half and in 1/2 again. Poke through the folded portion with the stick to hold it above the fire. Hold 5 inches above coals for 10 minutes - might be better to prop up by sticking the other end of the stick in the dirt rather than hoping every boy keeps his bag out of the coals. Open a bag to check. If its done, tear the top off the bag or fold it down and eat right out of the bag. But, since the bag is greasy, you'll want to sit it on a plate or something other than the table or pants leg.

Breakfast Sausage Balls
Intended for:	Scouts BSA
Ingredients:	1/4 cup butter 1lb. bulk sausage(not links or patties) 1 egg 6oz. cheddar cheese - grated 3cups Bisquick mix hot pepper sauce - optional
Notes:	breakfast
Instructions:	Coat bottom of dutch oven with butter and heat to 350 degrees for Baking. Mix all ingredients together with your clean hands. Pull off small pieces and roll into 1 inch balls. Place a layer of balls in dutch oven and Bake 15 minutes. Serve and sprinkle with hot sauce if desired. Makes about 12 balls.

BRV Soup
Intended for:	Scouts BSA
Required:	main course
Ingredients:	olive or vegetable oil 3 lb ground beef 1 tsp cayenne pepper 2 Tbsp garlic powder 1 pkg dry onion soup mix 2 10oz. cans vegetable soup 2 10oz. cans vegetable-beef soup 2 onions, diced 2 cups rice 4 cups water
Instructions:	BRV = Beef, Rice, Vegetables Mix ground beef, cayenne pepper, garlic powder, and onion soup mix. Coat bottom of dutch oven in oil. Heat for Frying to 350 degrees. Form meat mixture into 1/2 inch balls and Fry in dutch oven. (could prepare this at home) Drain grease from dutch oven. Pour cans of soup into dutch oven. Add onions, rice, and water (use 4 cups or 2 cups, depending on type of rice) Bring to a boil. Add meatballs and stir. Cover, reduce heat to 225 degrees, and Simmer for 20 minutes or until rice is soft and done. Serves 10-12

Burger, Beans, & Biscuits
Intended for:	Scouts BSA
Ingredients:	2lb. lean hamburger 2 2lb. cans of baked beans 1 cup favorite BBQ sauce 1 cup shredded cheddar cheese 1/2 cup ketchup 1/2 cup mustard 1 small onion, chopped fine Bisquick mix for one dozen bisquits
Notes:	main course
Instructions:	Heat dutch oven to 325 for Frying. Brown the hamburger in the dutch oven. Stir in baked beans. Stir in BBQ sauce. Stir in ketchup and mustard. Stir in onion. Cover and Bake on low heat (275 degrees) for 15 minutes. While baking, prepare the Bisquick mix to make a dozen biscuits. Stir the burgers and beans. Cover the top of the bean mixture with the biscuits, completely covering the top. Sprinkle the cheese over the entire top of the biscuits. Bake covered for 30 minutes, until the biscuits are done.

Burrito Ranchero
Intended for:	Scouts BSA
Ingredients:	1 3lb chuck roast 2 Tbsp chili powder 1 tsp crushed garlic 1 tsp oregano 1/4 tsp cumin 1 green chile, seeded and chopped 2 onions, chopped 1 large can diced tomatoes, undrained (28 oz) 1 large can chili beans, drained (30 oz) 2 1/2 Tbsp quick-mix flour 3 Tbsp water 12 soft flour tortillas 1 cup cheddar cheese, shredded 1/2 cup sour cream
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees for Frying. Brown beef on all sides. Add chili powder, garlic, oregano, cumin, chile, onion, and tomatoes with juices. Stir and heat to boiling. Cover, reduce heat to 250 degrees, and Roast 2.5 hours until meat nearly falls apart. Remove meat from dutch oven to extra pot with lid, leaving liquids behind. Mix flour and water in a small bowl and then stir into dutch oven. Add chili beans. Heat to boiling while stirring. Reduce heat to 250 degrees and Simmer 10 minutes. While beans are simmering, shred the meat. When beans are done, put a spoon of beans and a spoon of meat in each tortilla. Roll the tortilla, top with cheese, sour cream, taco sauce, or guacamole as desired. Makes about 12 burritos.

Burritos
Intended for:	Scouts BSA
Ingredients:	1 large onion, diced 1 lb lean hamburger 1 lb sausage 1 bell pepper, diced 2 cans black beans, drained 1 can whole kernel corn, drained 1 14oz can chicken broth 1 package taco seasoning mix 1 box Minute Rice (to make 3 cups) 2 Tbsp cooking oil 18 to 24 soft flour tortillas 2 cups shredded cheese, mexican blend Condiments: salsa, hot sauce, avocado, cilantro, sour cream, olives
Instructions:	Place dutch oven on coals to heat to 350 degrees for Frying. Pour oil into dutch oven. Add onion and cook until soft. Add hamburger and sausage, stir and crumble until cooked. Add pepper, beans, corn, broth, taco seasoning Raise to boil and Simmer for 5 minutes. Add rice, stir, cover with lid, and place on 3 or 4 coals. Let heat for 5 minutes. The moisture should get absorbed by the rice. If there is no liquid left after 5 minutes and the rice is still hard, stir in some water. Heat another 5 minutes and check rice for doneness. When the rice is soft, and the liquid is nearly all absorbed, lay the stack of tortillas on top of the filling and put the lid back on. Let sit for 5 minutes on top of 2 or 3 coals to soften and warm the tortillas. Spoon mixture into tortillas and add cheese. Add additional condiments as desired. Serves 8 to 12.

Cajun Gumbo
Intended for:	All Scouts
Required:	2 quart pot spoon
Ingredients:	1 pkg Lipton Cajun Style Rice & Beans 1 can Swanson's white chicken meat 1/2 pkg Keilbasa Sausage 1 Tbsp powdered butter flavoring 2 cups Water Tony's Creole Seasoning to taste
Instructions:	Put all ingredients in the pot and bring to a boil, stirring to prevent scorching. Reduce heat to simmer for 10 minutes or longer. Makes about 4 servings.

Camp WonTons
Intended for:	Scouts BSA
Ingredients:	1 lb ground beef 1 large onion, chopped 1/2 cup chopped green pepper 1 can refried beans 1/2 cup shredded cheddar cheese 2 Tbsp ketchup 1 Tbsp chili powder 1/2 tsp garlic powder 4 dozen wonton skins cooking oil taco sauce or salsa
Instructions:	Brown beef, onion, and green pepper in large skillet. Lift beef into a bowl and add beans, ketchup, chili powder, and garlic powder. Wipe grease out of skillet and pour in 1/2 inch of cooking oil to heat. Stir beef mixture well. Place 1 or 2 tsp of beef mixture in center of wonton skin. Sprinkle chees on beef. Fold bottom corner up, side corners over, and roll tightly. Moisten the last flap with water and seal it closed. Drop 6 wontons into the hot oil and fry for 30-40 seconds on each side. Use hot sauce or salsa as desired. Serves 4 to 6.

Candied Apples
Intended for:	Scouts BSA
Required:	dutch oven
Ingredients:	Each serving: 1 apple 1 oz. raisins 1 Tbsp brown sugar 1 cherry 1 pineapple ring
Notes:	dessert
Instructions:	Core the apples and fill the bottom of dutch oven with apples standing stem side up. Pack brown sugar and raisins into the core holes. Place a pineapple ring on top of each apple. Place a cherry in center of each ring. Pour pineapple juice from the can of pineapple over the apples. Cover and Bake at 350 degrees for 30 minutes.

CCC Casserole
Intended for:	Scouts BSA
Ingredients:	1 lb. lean hamburger 1.5 cups corn chips (like Fritos) 1 cup cheese - American, cheddar, colby, or mix 1 can of chili 1 quarter onion
Instructions:	Chili, Chips, and Cheese Casserole, that is. Chop the onion. Grate the cheese. Brown the hamburger and onion in dutch oven, heated to 350 degrees for Frying, crumbling it as it cooks. If there's lots of grease, remove it. But some is fine. Add chili. Bring to boil while stirring and Simmer about 5 minutes. Mix corn chips into chili. Spread cheese over the top. Cover and Bake at 350 degrees for 20 minutes. Makes about 6 servings Could serve into soft tortillas. Easy to double this recipe - but use 1.5 cups instead of 2 cups cheese or there is too much cheese on top.

Cheesecake
Intended for:	Scouts BSA
Ingredients:	Crust: 6 Tbsp butter (3/4 stick) 2 cups graham cracker crumbs 1/4 cup sugar Filling: 2 1/2 lb cream cheese (5 8-ounce packages) 1 1/4 cup sugar 1/4 cup flour 1 Tbsp vanilla 1 cup sour cream 4 eggs Topping: 1 20-ounce can cherry pie filling
Instructions:	Warm dutch oven over a few coals. Gently melt the butter in the dutch oven. Remove from coals. Add graham cracker crumbs and 1/4 cup of sugar. Mix well. When the dutch oven is safely cool, use your fingers to pack the crust evenly over the bottom and up the sides of the dutch oven at least 2 inches. Put lid on the dutch oven and Bake at about 350 degrees for about 10 minutes. While crust is baking, soften cream cheese in a large bowl by blending it with a large spoon or spatula. When cream cheese is smooth, add 1 1/4 cup sugar, flour, and vanilla. Blend until smooth and uniform. Blend sour cream into cream cheese mixture. Blend in each egg, one at a time, ensuring each egg is mixed in before adding the next. Pour the filling into the crust. Put lid on the dutch oven and Bake for another 50 minutes. If the center area of the cheesecake that still looks soft, and jiggles when you shake the dutch oven a bit, is bigger than 2 inches, then bake it another 10 minutes and check again. If smaller than 2 inches, then it is done. When done cooking, remove from heat, put the lid on, and let it cool for at least an hour. As soon as the dutch oven is cool enough to touch, you can speed up the cooling by placing it in a shallow water bath, such as a stream. The longer it cools, the better. Pour topping on each piece when served. Serves about 16.

Chicken and Dumplings
Intended for:	Scouts BSA
Ingredients:	1 4.5oz box Lipton Soup Secrets dry chicken noodle soup mix 1 12 oz. can chicken meat Buttermilk biscuit mix
Notes:	main course
Instructions:	Heat dutch oven to 250 degrees for Stewing. Mix soup mix with about half the normal water. Put soup mix and chicken into dutch oven and bring to a boil. Mix biscuit mix and drop by spoonfuls on the chicken soup. Cover and Bake at about 350 degrees for 30 minutes or until dumplings are done. Can also add a can of corn, peas and carrots, or mixed vegetables if that sounds good to you. Serves about 4

Chicken Cacciateri
Intended for:	Scouts BSA
Ingredients:	3 lb chicken pieces 1/4 cup vegetable oil 1 sliced onion 1 tsp minced garlic 1 16oz can diced tomatoes 1 8oz can tomato sauce 1/3 cup teriyaki sauce 1 tsp oregano 2 bay leafs
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees for Frying. Pour oil into dutch oven and brown chicken pieces. Remove chicken pieces. Add onion and garlic to oil and cook until onion turns translucent. Mix in all remaining ingredients. Place chicken pieces on sauce, cover, and Simmer at 225 degrees for 45 minutes. During last 15 minutes, prepare spaghetti or noodles. If there is excessive fat floating in the dutch oven, skim it off. Scoop chicken pieces and sauce onto noodles to serve. Serves about 8.

Chicken Creole
Intended for:	Scouts BSA
Ingredients:	4 chicken breasts 1 15oz. can petite diced tomatos 2 cups uncooked rice 4 cups water Cajun seasoning mix 1 cup honey
Notes:	main course
Instructions:	Cut each chicken breast into 3 strips. Pour tomatoes and rice into dutch oven. Fill tomato can with water and pour in. Add about another 1/2 can of water. Shake cajun seasoning over rice - as much as your taste prefers. Place chicken breasts on top of rice. Pour honey over the chicken. Shake more seasoning on top. Cover and Bake for 1 hour at about 350 degrees. Serves about 6. Use Zatarain's Seasoning, Tony Chachere's Seasoning, or make your own cajun seasoning: 1 26oz container table salt 5 Tbsp cayenne pepper 3 Tbsp black pepper 3 Tbsp onion powder 3 Tbsp garlic powder 3 Tbsp chili powder 1 Tbsp thyme 1 Tbsp sweet basil 1 Tbsp bay leafs In a blender, pulverize all ingredients except the salt. Be very careful to keep the lid on and let the dust settle before opening. Pour the spices into a large zip-loc and add salt.

Chicken Enchilada Pie
Intended for:	Scouts BSA
Required:	12-inch dutch oven
Ingredients:	3 12oz. cans of white chicken meat 2 tsp Seasoned salt 1 10oz. can tomato soup 2 10oz. cans of enchilada sauce 1 lb frozen or canned corn 1 small can sliced or crumbled black olives 1 onion 1 cup water 1 lb shredded cheddar or mozzarella cheese 8 11-inch flour tortillas extras: green onions, tomatoes, olives, sour cream, whatever sounds good
Instructions:	Place chicken and liquid from cans into dutch oven. Break up chicken with a fork. Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce. Heat to Simmer at 225 degrees for 15 minutes, stirring occasionally. Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven. Sprinkle a layer of cheese over mixture remaining in dutch oven. Lay two tortillas on cheese. Spread 1/4 of the sauce from the bowl over the tortillas, then sprinkle cheese, then 2 more tortillas. Repeat sauce, cheese and tortillas until tortillas are gone. End with sauce and cheese on top. Put lid on dutch oven and Bake at 350 degrees for 30 minutes. Serves 8.

Chicken Foil Dinner
Intended for:	All Scouts
Required:	aluminum foil paper towels long fire tongs
Ingredients:	Serves One: 1 chicken breast 1 potato 1 carrot 1/4 onion, optional Seasoning: salt, pepper, ...
Notes:	Create a foil wrapper for each person by sandwiching a wet paper towel between two squares of foil. This will help even the heat and prevent burning.
Instructions:	Wash, peel, and dice the vegetables. Cut the chicken into strips and place on foil wrappter. Season chicken and add vegetables as desired. Fold foil into a flat package sealed well. Place the dinner on coals. Cook for 15 minutes, then flip and cook 10 more. Unwrap and check one dinner to see if they are done. Make sure the chicken is white and firm, completely done, before eating.

Chicken Gumbo
Intended for:	Scouts BSA
Ingredients:	4 Tbsp cooking oil 3 Tbsp flour 2 cloves garlic 2 medium onions 2 medium bell peppers 3 tomatoes 2 lb. fresh okra 2 stalks of celery 2 lb. boneless chicken breasts Salt & pepper to taste
Notes:	main course
Instructions:	Cut chicken into 1 inch cubes. Slice okra into 1/4 inch slices. Chop onions, peppers, celery, and tomatoes. Mince garlic. Heat dutch oven to 325 degrees for Frying. Add oil and flour. Cook, stirring often, until brown. Add garlic, onion, and peppers. Slowly stir in 1 quart of water. Add salt and pepper. Add tomatoes, okra, and celery. Heat to boiling, then reduce heat to 225 degrees. Cover and Simmer 30 minutes or until vegetables are done. Add chicken and Simmer an additional 20 minutes or until chicken is done. Serves about 8

Chicken Pot Pie
Intended for:	Scouts BSA
Required:	4 Tbsp oil 1.5 lb. chicken breast meat (or 2 12oz. cans) 2 tsp minced garlic (or 4 cloves) 1 onion 4 potatos 3/4 cup milk (or 1/4 cup powdered milk and 3/4 cup water) 1/4 cup flour 2 cans Campbell's cream of chicken soup 2 tsp poultry seasoning (McCormick's) 1 lb. mixed vegetables (carrots, corn, peas) 1 tube refrigerated crescent rolls
Instructions:	Dice chicken. Put oil in dutch oven and heat to 375 degrees for Frying. Add chicken and garlic. Stir until chicken is done. If using canned chicken, heat for about 5 minutes. While cooking chicken, dice potatoes and onion. Add potatoes and onion to chicken; stir for 10 minutes. Mix milk and flour in a cup. Add milk mixture and all ingredients except crescent rolls to chicken mixture. If it seems too thick, add more water. Bring chicken mix to a boil while stirring. Unroll crescent rolls and create a dough layer on top of the chicken mix. Put lid on dutch oven and Bake at about 350 degrees. Check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake. Serves about 6

Chicken Quesadillas
Intended for:	Scouts BSA
Required:	stove dutch oven can opener fork small pot aluminum foil
Ingredients:	2 10oz cans white chicken meat 2 Tbsp chili powder 2 tsp minced garlic 12 large soft flour tortillas 8 oz shredded Mexican-blend cheese salsa
Instructions:	Heat dutch oven to 400 degrees for Baking. Pour chicken, undrained, into small pot on stove. Add chili powder and garlic. Shred chicken with a fork and mix well. Stir chicken while it heats for about 5 minutes. To make quesadilla: Place tortilla on square of aluminum foil. Spread 1/6 of chicken over tortilla. Sprinkle cheese over chicken. Top with second tortilla. Place in dutch oven. You can place a second quesadilla on a sheet of foil on top of the first. Bake for 10 minutes, then lift by corners of foil. Cut into 1/4s or 1/6s and add salsa if desired. Serves about 6 people

Chicken Stir Fry
Intended for:	Scouts BSA
Ingredients:	peanut or cooking oil 4 chicken breast halfs 1/4 teaspoon ground ginger 3 green onions 2 large carrots fresh, raw green beans 1/4 cup soy sauce rice
Notes:	main course
Instructions:	Prepare rice in a pot separately. Slice chicken breasts into thin strips. Cut green onions and green beans into 1/2 inch sections, on a diagonal. Slice carrots into thin discs. Cover the bottom of the dutch oven in oil, not too deep. Heat dutch oven to 400 degrees for Frying. When oil is hot, dump in chicken and sprinkle ginger on it. Stir fry until well browned. (cut a few strips open to check the inside) Dump in onions, carrots, and beans. Stir fry for about 3 minutes. Add soy sauce and stir 1 minute. Serve on rice with soy sauce or hot sauce for individuals. Can add pea pods, water chestnuts, peanuts, or other taste sensations. Serves 4

Chili Casserole
Intended for:	Scouts BSA
Ingredients:	2 cups elbow macaroni (about 6 ounces) 1 onion 1 green pepper 1 pound ground beef 1 1/2 ounces dry taco seasoning mix (1 pkg) 1/4 cup water 1 15-ounce can chili beans in sauce 1 15-ounce can corn 1 10-ounce can diced tomatoes and chilies 8 ounces shredded cheese 1/2 tsp salt 2 ounces shredded cheese
Instructions:	Fill dutch oven half full of water and bring to a boil over coals at about 300 degree heat. Add macaroni and boil for 10 minutes. Strain macaroni into a bowl and discard the water. Chop onion and measure 3/4 cup. Chop pepper and measure 3/4 cup. Heat dutch oven over coals to about 375 degrees for Frying. Brown and break apart the ground beef for 5 minutes. Add onion and pepper. Cook and mix until ground beef is done, about another 5 minutes. Stir in taco seasoning and water. Cook and mix for another 3 to 5 minutes. Do not drain the beans, corn, and tomatoes. If you do drain them, then add another 1/4 cup of water. Stir beans, corn, tomatoes, macaroni, 8 ounces of cheese, and salt into meat. Cover with dutch oven lid, move heat to lid, and Bake at about 350 degrees for about 20 minutes. Sprinkle 2 ounces of cheese on the casserole and bake 10 minutes longer. Serves 6 to 8.

Chili Chicken and Dumplings
Intended for:	Scouts BSA
Ingredients:	2 10oz cans cooked chicken breasts 1 15oz can tomato sauce 2 15oz cans chili beans 1 8oz can corn 1 1/2 cup Bisquick 1/2 cup cornmeal 2/3 cup milk 1/2 cup cheddar cheese, shredded
Notes:	main course
Instructions:	Heat dutch oven to 350 degrees for Stewing. Pour in undrainded chicken and tomato sauce. Heat to boiling, then reduce heat to 275 degrees. Simmer for 10 minutes, stirring occasionally. Stir in undrained beans and corn. Heat to boiling again. While beans and corn are heating up, combine Bisquick, cornmeal, and milk in a mixing bowl. Stir until it becomes dough. After chili has reached boiling, reduce heat to 275 degrees. Drop dough on top of chili by spoonfuls to cover the top. Stew uncovered for 10 minutes. Cover and Stew 10 minutes. Sprinkle cheese on top of dumplings. Cover and Bake 10 minutes (with coals on lid), until cheese melts. Serves 6-8. (photo from Christian P.)

Chili Mac A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	1 lb hamburger 1 onion, chopped 2 cans of Ro-Tel diced tomatoes with chilies, undrained 1 1/2 cup elbow macaroni or other fun shapes 1 cup water 1/2 cup cheddar cheese, shredded
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees for Frying. Put in hamburger and onion. Fry uncovered until hamburger is well browned, stirring often. Stir in tomatoes, water, and pasta. Bring to a boil. Reduce heat to about 225 degrees, cover, and Simmer for 20 minutes or until pasta is tender. Sprinkle cheese on each bowl when it is served. Serves about 4 to 6.

Chili Rellano
Intended for:	Scouts BSA
Ingredients:	1/2 Tbsp butter 2 lg cans whole green chilis 1 lb cheddar cheese 1 lb monterey jack cheese 3 Tbsp flour 1 can (13 oz) evaporated milk 4 eggs salt and pepper
Notes:	main course
Instructions:	Heat dutch oven to 325 degrees for Baking. Separate the egg whites from yolks, keeping both. Combine flour, milk, egg yolks, and a few dashes of salt and pepper in large bowl. Beat well. Beat egg whites separately until stiff. Fold egg whites into yolks. Place 1/2 the chilis in the dutch oven. Spread cheddar cheese on chilis. Layer the rest of chilis on the cheese. Spread monterey jack cheese on chilis. Pour eggs on top. Bake for 45 minutes or until an inserted knife comes out clean.

Chinese To Go
Intended for:	All Scouts
Ingredients:	1.5 cups dry Minute Rice 8oz canned chicken 1 can Chinese vegetables 1 can bean sprouts 1 can Chinese noodles soy sauce
Instructions:	Boil 1 quart of water. Put rice in 1/2 gallon freezer zip-loc baggie. Pour 1.5 cups boiling water into baggie. Place baggie in water pot and let sit 2 minutes. Add chicken, vegetables, and sprouts. Mix well and let sit 4 minutes in pot. Serve on Chinese noodles for 4 people with no pots to clean and your wash water for dishes already hot. Or, use extra hot water for cocoa or tea.

Chipped Beef on Toast
Intended for:	Scouts BSA
Required:	dutch oven or skillet
Ingredients:	1 5oz. jar Hormel dried beef, or 4 2oz. pkgs Buddig beef 1/2 Cup butter 1/2 Cup flour 4 Cups milk 1/2 tsp. salt 1/4 tsp. pepper 12 slices bread
Instructions:	Cut beef into small pieces. Melt butter in dutch oven or skillet. Stir in flour and pepper. While constantly stirring, slowly add in milk. Bring to nearly boiling and stir in beef. Simmer for 10 minutes while toasting bread over hot coals. Serve slice of toast on plate and pour a large spoonful of beef on top. Serves 6.

Chocolate Chip Cookies
Intended for:	Scouts BSA
Ingredients:	2-1/4 cup flour 2 eggs 1 cup soft butter 1 (12oz) bag semi-sweet chocolate chips 3/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla extract
Notes:	dessert
Instructions:	Heat dutch oven to 350 degrees for Baking. Beat butter, sugar, brown sugar, and vanilla extract in large bowl until smooth. Beat in egg. Gradually mix in flour. Stir in chocolate chips. Drop spoonfuls onto ungreased pie tin. Place on inverted pie tin or pebbles in bottom of dutch oven to keep it level and raised off the bottom. Bake for 10 minutes. (one mega cookie with M&Ms)

Chocolate Upside Down Cake
Intended for:	Scouts BSA
Ingredients:	3 Tbsp butter (or margarine) or oil 1 cup flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 5 tsp dry cocoa powder 1/2 cup milk 1 tsp vanilla 1 cup chopped pecans or walnuts 1 cup water 1/2 cup sugar 1/2 cup brown sugar 1/4 cup dry cocoa powder
Instructions:	Warm dutch oven over coals. Melt 3 Tbsp butter in dutch oven and swirl around to cover sides. In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand) Add milk and vanilla to zip-loc. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.) Add nuts and kjnead well to make a batter. Pour batter into dutch oven, squeezing it all out of the zip-loc. Mix sugar, brown sugar, cocoa, and water in the zip-loc. Pour over batter. Bake at 350 degrees for 40 minutes. When done, remove from heat and remove lid for about 5-10 minutes to cool. When serving, flip the piece upside down so chocolate sauce is on top. Serves 6 to 8.

Chuck Wagon Casserole
Intended for:	Scouts BSA
Ingredients:	1 lb ground beef 1 15.5oz can chili beans in sauce 1 11oz can Mexican style corn 3/4 cup BBQ sauce 1 8.5oz package corn muffin mix 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 teaspoon salt
Notes:	main course
Instructions:	Heat dutch oven to 350 degrees for Frying. Brown ground beef, onions, and peppers in dutch oven. Add chili beans, BBQ sauce, and salt. Bring to a boil. Drain corn. Prepare corn muffin mix according to package. Add corn to mix. Pour mix into dutch oven, spreading over meat. Close dutch oven and Stew at 325 degrees for 30 minutes or until inserted knife pulls out clean. Serves 5 to 8 (photo from Christian P.)

Citrus Chicken
Intended for:	Scouts BSA
Ingredients:	2 Tbsp olive oil 3 skinless, boneless chicken breasts 1 small onion 2 Tbsp minced garlic 1 apple 1 orange, or 2 clementines 1 1/2 cups uncooked rice 3 cups water 1 small lemon, or 1 Tbsp lemon juice 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp curry powder 1/2 tsp salt
Instructions:	Cut chicken into cubes. Peel and slice onion. Peel orange and separate into segments. Cut each orange segment in thirds, or halves if using clementines. Core apple and cut into pieces about the same size as orange pieces. Pour olive oil into dutch oven and heat over coals to about 375 degrees for Frying. Add chicken, onion, and garlic. Cook for 10 minutes, stirring often. Add water. Cut lemon in half and squeeze about 1 tablespoon of juice into the dutch oven, being careful to keep the seeds out. Mix in apple, orange, rice, and spices. Put lid on the dutch oven and lower heat to about 225 degrees for Simmering. Simmer for about 40 minutes, until rice is soft. Serves 6.

Clam Chowder
Intended for:	Scouts BSA
Required:	1 pot
Ingredients:	1 package Knor Swiss Leak soup mix 2/3 cup instant potatoes 2/3 cup powdered milk 5 cups water 1 6oz can chopped or minced clams including juice 1 cup oyster crackers 1/2 cup Bacon Bits
Notes:	Serves 4
Instructions:	Pour all ingredients into pot. Bring to a boil, stirring occasionally to prevent scorching. Simmer 10 minutes. Sprinkle bacon bits and crackers on top when serving.

Club House Grill Sandwich
Intended for:	All Scouts
Ingredients:	For each sandwich: 2 slices of french bread 1 Tbsp softened butter or margarine 1/2 Tbsp mayonnaise 1/3 C shredded cheddar cheese 2 thin slices turkey breast 2 thin slices ham 2 slices tomato (optional) 1 Tbsp bbq sauce
Instructions:	Heat a large skillet. Butter one side of each slice of bread. Place one slice in skillet, butter-side down, and spread the top with mayonnaise. Sprinkle half of cheese on mayonnaise. Place turkey slices in skillet, next to bread, and ham slices on top of turkey. After 30 seconds, flip the meat. Lay turkey on the heating bread and cheese. Put tomato slices on turkey. Spread bbq sauce on tomato. Lay ham on top. Sprinkle on the rest of the cheese. Place second slice of bread on top, butter-side up. Flip sandwich over and brown for another 2 to 3 minutes. Both sides of sandwich should be browned and the cheese melting. With a large enough skillet, you can have three spots - sandwich bottom, meat, sandwich top - through which you rotate the sandwiches, making one every 2 minutes.

Coffee Can Stew
Intended for:	Scouts BSA, Webelos Scouts
Required:	1 coffee can per person aluminum foil oven mitts stirring spoon
Ingredients:	Per person: 2 strips bacon 1/4lb chicken, hamburger, or stew beef 1/2 potato 1 carrot 1/2 celery garlic powder salt pepper
Notes:	This is similar to a hobo dinner, but with water added. Great for younger ones just starting to cook as long as there is no rush to finish the meal time.
Instructions:	Dice all the vegetables. Cut the bacon into squares. Cut the chicken or beef into small pieces. Place bacon in the bottom of can - the grease helps stop sticking. Drop in pieces of vegetable and meat - as much as the person will eat. Add seasoning as desired. Add 1 or 1.5 cups water. Cover with an aluminum foil lid. Place directly in campfire coals. Cook for 45-60 minutes.

Cola Chicken
Intended for:	Scouts BSA
Required:	Dutch oven or large pot 2nd pot
Ingredients:	4 boneless chicken breasts 1 can of Cola 1 Cup ketchup 1 Cup barbeque sauce 1 12-16oz. package egg noodles
Notes:	main course
Instructions:	Cut the chicken breasts into strips. Mix the cola, ketchup, and barbeque sauce in the dutch oven. Heat the dutch oven to 350 degrees for Frying, stirring at least every minute. Add chicken to the dutch oven, stir, and Fry with lid on. Cook chicken for at least 45 minutes, stirring every 10 minutes. After chicken has cooked for 20 minutes, start cooking the noodles so they are done at about the same time. Serves 4 to 6

Cooked Apples
Intended for:	Scouts BSA
Ingredients:	8 apples 1/2 cup brown sugar 2 Tbsp cornstarch 1/2 tsp salt 4 Tbsp butter 1/2 tsp cinnamon
Notes:	dessert
Instructions:	Heat dutch oven to 300 degrees for Baking. Core apples and cut into quarters. Dump all ingredients into dutch oven and stir until butter is melted and all is mixed. Cover and Bake for 30 minutes or until apples are soft and sauce is clear and thick.

Corn Dogs
Intended for:	Scouts BSA
Required:	a tall glass
Ingredients:	4 cups vegetable oil 1 pkg. hot dogs (8 or so) 1/2 C flour 1/2 C yellow cornmeal 1 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 1 Tbsp shortening 1/3 C milk 1 egg 8 wooden skewers
Instructions:	Combine flour, cornmeal, baking powder, salt, and sugar into a zip-loc bag at home. Put hotdogs in a pot and cover with water. Bring to a boil, remove from heat, and let sit with the lid on. Fill a skillet or dutch oven with oil so it is 2 inches deep. (To use less oil, put an empty vegetable can in the skillet with a rock in it to take up space) Heat the skillet to about 375 degrees. Add shortening to dry ingredients and cut up with a fork so there are only tiny bits of shortening. Combine milk and egg in a cup or zip-loc bag. Pour milk/egg into cornmeal mixture and mix thoroughly. Pour cornmeal batter into a tall glass. Remove a hotdog from hot water and dry with a paper towel. Insert a skewer into the end of the hotdog, leaving and inch as a handle. Dip hotdog into batter in the tall glass. Place hotdog into oil and fry until golden brown, about 2 minutes. Serves 4 to 6

Cornbread
Intended for:	Scouts BSA
Ingredients:	aluminum pie tin 1 cup corn meal 3 tsp baking powder 2 cup flour 1 egg 1/2 cup sugar 1/2 cup shortening 1 cup milk
Notes:	side dish
Instructions:	Heat dutch oven to 350 degrees for Baking. Combine dry ingredients. Mix in shortening and egg. Mix in small amounts of milk until it becomes a batter. Pour into pie tin. Bake about 20 minutes, until toothpick inserted in center comes out clean.

Cornmeal Chili
Intended for:	Scouts BSA
Ingredients:	2 lb. hamburger 1 quart water 4 Tbsp chili powder 1 Tbsp oregano 1 Tbsp cumin 1/2 Tbsp salt 1/2 Tbsp cayenne pepper 1 tsp Tabasco sauce 1 Tbsp minced garlic 1 15oz. can chili beans 1/3 cup white corn meal
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees on coals for Frying. Brown hamburger and drain fat. Add all ingredients except corn meal. Heat to boiling. Reduce heat to 225 degrees and Simmer for 30 minutes, stirring occasionally. Stir in corn meal. Simmer uncovered for 15 minutes. Serves 6.

Cow Sludge on Rice
Intended for:	Scouts BSA
Required:	2 heat sources 1 skillet 1 pot
Ingredients:	1 box of instant rice (or noodles) water 1 lb hamburger 1 can cream of mushroom soup 1 can mixed vegetables salt and pepper
Notes:	It doesn't look very good, but tastes great. If the people prefer noodles instead of rice, that works just as well.
Instructions:	Start water boiling in pot for rice. Brown hamburger and drain fat. Stir in mushroom soup and vegetables. While hamburger is heating, make rice following instructions on box. When rice is done, serve hamburger over bed of rice.

Cowboy Stew A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	1 lb. ground beef 1 onion 3 potatoes (all cans are about 15 oz.) 1 can green beans 1 can baked beans 1 can black beans 1 can tomato soup 1 can corn 1 can diced tomatoes 1 tsp Chili powder 1 tsp cayenne pepper Salt and pepper
Notes:	main course
Instructions:	Cut potatoes into 1 inch cubes. Dice onion. Place dutch oven over 375 degree heat for Frying. Brown ground beef and onion. Add potatoes and contents of all cans, undrained. Fill one can about half full of water and pour it between all cans to clean them out. Pour the water into the dutch oven. Add spices (more or less if you like bland or spicy) Reduce heat to about 225 degrees. Simmer until potatoes are soft (about 45 minutes), stirring every 5 or 10 minutes. Serves about 8.

Cranberry Delight Spread
Intended for:	All Scouts
Ingredients:	1 pkg(8oz.)cream cheese 2 tablespoons frozen orange juice concentrate (thawed) 1 tablespoon sugar 2 teaspoons grated orange peel 1/8 teaspoon cinnamon 1/4 cup finely chopped dried cranberries 1/4 cup finely chopped pecans keebler town house crackers
Instructions:	this will be a good and delicious snack to eat while you are out camping in the woods and it has no cholestral and its low in fat. Combine all ingredients except crackers into a bowl. Blend it together very well. Spread on crackers.

Crawfish Cornbread
Intended for:	Scouts BSA
Ingredients:	1 lb. shelled crawfish tails 1/4 C butter 1/2 tsp baking powder 1 tsp salt 1 C milk 1 medium onion 1 box Jiffy cornbread mix 1/2 tsp baking soda 2 eggs 8 oz. jalapeno cheese
Instructions:	At home, combine baking powder, salt, cornbread mix, and baking soda into ziploc baggie. Chop onion. Shred cheese. Heat dutch oven to 350 degrees for Frying. When hot, melt butter and saute crawfish and onion until tails are done. In a bowl, mix dry ingredients, eggs, milk, and cheese. Pour saute into bowl and mix well. Pour mixture into dutch oven. Cover and Bake for 45 minutes at 350 degrees. About 6 servings.

Creamy Chicken Rice
Intended for:	Scouts BSA
Ingredients:	4 boneless chicken breasts 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 1.5 Cups white rice 3 Cups water 1 package dry onion soup mix
Notes:	main course
Instructions:	Cut each chicken breast in half lengthwise. Mix three cans of soup, rice, and water in dutch oven. Arrange chicken pieces on top of rice. Sprinkle onion soup mix on top. Bake for 75 minutes at about 350 degrees. Check every 20 minutes - add more water if it seems to need it. Serves 8.

Creole Beans and Rice
Intended for:	Scouts BSA
Ingredients:	2 stalks celery 1 medium onion 1 small red bell pepper 2 jalapeno peppers 2 Tbsp vegetable oil 16oz. can tomato sauce 15oz. can kidney or pinto beans 15oz. can black beans 14oz. can vegetable broth 1/2 cup uncooked rice 1/2 Tbsp hot red pepper sauce
Notes:	side dish
Instructions:	Chop celery, onion, and red pepper. Seed and finely chop the jalapenos to make about 3/4 cups. Heat oil in dutch oven to 375 degrees for Frying. Add celery, onion, and peppers. Cook until tender, stirring every minute, about 10 minutes. Add all ingredients and mix well. Bring to a boil. Reduce heat to 225 degrees. Cover and Simmer, stirring every 10 minutes until rice is cooked soft, about 30 to 40 minutes. Makes about 8 servings.

Cup Cakes
Intended for:	All Scouts
Ingredients:	1 package of cake mix 1 1/4 cups water 1/2 cup vegetable oil 3 eggs 10 paper cups, 3-inch diameter Various toppings, such as coconut, chocolate chips, cherries, candy sprinkles, Red Hots, Skittles, or M&Ms
Instructions:	Beat cake mix, water, vegetable oil, and eggs in a bowl for two minutes, until it is smooth with no lumps. Pour about a quarter of an inch of water into the bottom of the dutch oven. Write each person's name on a paper cup for identification later. Pour cake batter into paper cups, filling each one with about 1/3 cup of batter. Be sure they are no more than 1/2 full or the cake will expand out of the cup. Each person adds whichever toppings they would like to their cupcake. They can either mix them in or leave on top. Place 10 paper cups with batter into the water bath in the dutch oven. Ten 3-inch diameter cups fit perfectly in a 12-inch dutch oven. Heat dutch oven for Baking to about 350 degrees. Bake at about 350 degrees for about 25 minutes. Poke a toothpick into some of the cupcakes. Poke it all the way to the bottom because the bottom tends to take longer to cook than the top. If it comes out clean, they are done. Serves 10.

Curry Beef Rice
Intended for:	Scouts BSA
Ingredients:	2 lb hamburger 1 medium onion 1 apple 1 pear 1 16oz can diced tomatoes, with juice. 1 cup regular uncooked rice 1 1/2 Tbsp curry powder 1 1/2 tsp salt 2 1/2 cup water 2 tsp instant beef bouillon 2 Tbsp chopped peanuts or cashews (optional)
Notes:	main course
Instructions:	Heat dutch oven to 400 degrees for Frying. Dice onion, apple, and pear. Stir hamburger and onion into dutch oven. Fry until meat is browned. Drain off excess grease. Mix in all ingredients except nuts. Heat to boiling, then reduce heat to 225 degrees. Cover and Simmer until rice is tender, usually about 45 minutes to an hour. Stir every 10 to 15 minutes. Sprinkle nuts on top when serving, if desired. Serves 4-6

Dessert Burritos A Favorite Recipe
Intended for:	All Scouts
Required:	knife aluminum foil spoons
Ingredients:	tortillas pie filling - blueberry, cherry, apple, ... chocolate chips mini-marshmallows peanut butter
Notes:	This dessert has become our favorite. It is Sweeeeeeeeeet, easy, has very little clean-up, and doesn't get hands really messy if a little care is used.
Instructions:	Open the cans and put a spoon in each one. Tear off squares of aluminum foil. Put a tortilla on the square of foil. Add peanut butter or pie filling. Sprinkle with chocolate chips and/or marshmallows. Roll up the tortilla and fold the bottom edge in. Wrap foil around tortilla and place on grill above fire or on ash around edge of fire. Wait for the ingredients to melt. Hints: Main problem is putting too much stuff in the burrito - try to talk people into taking smaller amounts. Put all the tortillas in a foil wrap and carefully heat them before so they are more flexible. Putting tortillas directly into the coals will burn them - keep them away and rotate often. Each person should mark his burrito wrapper somehow so he knows it is his - special foil fold or permanent marker or series of poked holes in the foil.

Dill Potato Wedges
Intended for:	Scouts BSA
Ingredients:	8 small red potatoes 1 stick butter 2 cloves garlic, minced 2 tsp dill weed 1/2 tsp celery salt 1/2 tsp salt 1/2 tsp pepper
Instructions:	Wash potatoes. Put potatoes in pot or dutch oven and just cover with water. Bring to a boil and boil for 15 minutes. Drain and cut into 1/8th wedges. Melt butter in dutch oven or frying pan. Saute garlic in butter about 2 minutes. Add potatoes and seasonings. Fry about 10 minutes, stirring occasionally. Enough for about 6 people.

Dutch Kielbasa
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	2 lb Kielbasa or smoked sausage 2 onions 3 bell peppers 1 medium can pineapple chunks 2 Tbsp cooking oil
Notes:	main course
Instructions:	Cut sausage in 1-inch chunks. Cut onions and peppers into 3/4-inch strips. Pour oil into dutch oven and heat to 375 degrees for Frying. Saute onions and peppers until onions are clear. Add sausage to saute. Pour in pineapple, including juice. Stew for 35 min at 350 degrees.

Dutch Oven Beef Stew
Intended for:	Scouts BSA
Ingredients:	Per person: 1/2 cup water 1/4lb beef cubes 1 carrot 1 potato 1/4 onion
Notes:	main course
Instructions:	Pour 1/2 cup of water into dutch oven. Heat to 350 degrees for Frying. Add beef cubes and cook covered for 20 minutes, stirring every few minutes. Add rest of water and heat to boiling. Cut carrots, potatoes, and onion into cubes and add to beef. Add salt and pepper. Cook for 20 minutes or until potatoes are soft.

Dutch Oven Chicken
Intended for:	Scouts BSA
Ingredients:	3lb. whole frying chicken 1 tsp. poultry seasoning 1/2 tsp. salt 1/4 tsp. basil 1/4 tsp. pepper
Notes:	main course
Instructions:	Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Place on aluminum foil and sprinkle with basil. Wrap in aluminum foil. Put in dutch oven. Cover and Bake at about 350 degrees for 4 hours or until tender.

Dutch Oven Chicken Breast Dinner
Intended for:	Scouts BSA
Ingredients:	8 chicken breasts 1 cup flour 1 Tbs. poultry seasoning 4 potatoes 4 carrots
Notes:	main course
Instructions:	Cut potatoes and carrots into 1/2 inch chunks. Put 1/2 inch of oil in dutch oven and place on coals. Mix flour and seasonings in plastic bag. Place 1 chicken breast in bag and shake. Repeat for each breast. Put potato chunks in bag and shake. When oil is hot, add chicken and Fry until completely browned. Drain excess oil from pot. Add approximately 1/4 inch of water. Place potatoes and vegetables over chicken. Bake covered at about 350 degrees for 1 hour or until chicken is tender. Check periodically to ensure there is always a small amount of water in the bottom.

Dutch Oven Doughnuts
Intended for:	Scouts BSA
Ingredients:	3 cups flour 3/4 cup milk 1 cup sugar 2 eggs 1/2 tsp salt 1 tsp baking soda 1 Tbsp cooking oil 2 tsp cream of tartar 1/2 tsp powdered ginger 1/2 tsp cinnamon 1/2 tsp nutmeg 1 bottle vegetable oil 1/2 cup powdered sugar
Notes:	dessert
Instructions:	Mix all ingredients, except bottle of oil and powdered sugar, into a smooth dough. Roll (or press with hands) to 1/2 inch thick. Use an empty tomato paste can to cut out the doughnut hole. Use an empty tomato sauce can (or water bottle lid) to cut out the doughnut. Heat about 2 inches deep of vegetable oil to 375-400 degrees for Frying. The smaller diameter of the dutch oven, the better to cut down on oil needed and heating time. Carefully drop doughnuts and holes into hot oil. They will sink and then float back up as they cook. Fry until golden brown, flipping once. Drain on paper towel and sprinkle with powdered sugar. Keep the oil hot or the doughnuts may get greasy.

Dutch Oven Fondue or Fryer
Intended for:	Scouts BSA
Ingredients:	cooking oil various meats and vegetables batter sauces metal skewers or fondue forks
Instructions:	A dutch oven works great as an oil fondue or deep fryer. Safety around the hot coals is the one thing that should be stressed and enforced. All you need is two inches of oil poured in the dutch oven and heated to 375 degrees. Keep the lid off the dutch oven and set it on plenty of coals. Scouts can fondue beef, shrimp, chicken, any meat that will stay on a skewer. We've done hamburger balls, too, but a few will be lost. Fish works fine if you dip it in batter first, otherwise it will flake off. You can also dip vegetables in a batter and fondue them. Green beans are great. Cut potatoes and make french fries or potato chips. Can make doughnuts for dessert. We've tried both cheese and chocolate fondue in a dutch oven, but found it too difficult to regulate the heat to keep it hot, but not burned.

Dutch Oven Hot Chili
Intended for:	Scouts BSA
Ingredients:	1lb. lean ground beef 1 small onion 2 cloves garlic, minced 3 jalapeno peppers, chopped fine 1tsp. salt 2Tbs. chili powder 1/2Tbs. cumin 1/2Tbs. oregano 1 can tomatoes (20oz), chopped
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees for Frying. Brown meat, garlic, and onions. Stir in peppers. Add all ingredients. Reduce heat to 250 degrees, cover, and Stew for 1 hour, stirring occasionally.

Dutch Oven Pies A Favorite Recipe
Intended for:	Scouts BSA
Required:	pie tin
Ingredients:	1 can apple pie filling 1 box Jiffy apple cinnamon muffin mix 1/4 stick butter 1 spray can of whipped cream
Notes:	dessert Replace apple filling with any of your choice. Try different types of muffin mix for variations. Some people stir the muffin mix into the filling. Also, to do more 'cooking', you can slice real apples instead of using filling.
Instructions:	Pour the filling into the pie tin. Sprinkle the dry muffin mix over the entire surface. Slice the butter into thin squares and distribute across surface. Put 4 or 5 equal sized pebbles in the dutch oven. Carefully, place the pie tin on top of the pebbles. (keeping the tin off the bottom reduces burning.) Put on the lid and heat to 350 degrees for Baking. Bake for 15 minutes. Dish a spoonful out and apply whipped cream.

Dutch Oven Pineapple Chicken
Intended for:	Scouts BSA
Ingredients:	1/4 cup flour 2/3 cup light molasses 1 tsp salt 1/4 tsp pepper 6 chicken breasts 1 Tbsp prepared mustard 2 Tbsp oil 1 Tbsp cider vinegar 1 8oz. can sliced pineapple 1 16oz. can sweet potatoes, drained rice or noodles
Notes:	main course
Instructions:	Heat dutch oven to 350 degrees for Frying. Heat oil. Combine flour, salt and pepper in plastic bag. Slice chicken breasts into strips. Coat chicken breasts in flour mixture. Brown in hot oil. Drain pineapple, pouring juice into mixing bowl. Mix pineapple juice, molasses, mustard, and vinegar. Place chicken and potatoes in dutch oven. Brush with half of the sauce. Cover and Bake for 30 minutes. Top with pineapple, brush with remaining sauce, Bake 30 minutes more. While baking last 30 minutes, prepare rice or noodles so they are ready at the same time.

Dutch Oven Pizza A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	1 box Pizza dough mix 1 can pizza sauce 1/2lb mozzarella cheese 1/2lb pepperoni 1 aluminum pie tin
Notes:	main course
Instructions:	Prepare the pizza dough per mix directions. Spread dough inside pie tin and up the sides. Top with sauce, cheese, pepperoni. Place 4 pebbles or wads of aluminum foil in dutch oven to raise pie tin off bottom. Set pizza in dutch oven. Bake at 375 degrees for about 20 minutes. Serves 2 or 3.

Easy Barbeque Chicken Bits
Intended for:	Scouts BSA, Webelos Scouts
Required:	skillet
Ingredients:	frozen chicken tenders barbeque sauce
Notes:	Great for winter camping since the chicken is easy to keep cold.
Instructions:	Heat the skillet and pour in the chicken tenders. Heat them, stirring constantly for about 5 minutes. Brush on BBQ sauce or serve on the side for those that want it.

Easy Brisket
Intended for:	Scouts BSA
Ingredients:	3 lb beef brisket Seasoned tenderizer 2 Tbsp flour Salt Pepper
Notes:	main course
Instructions:	Before going camping, coat brisket well with tenderizer. Wrap with heavy duty aluminum foil. Wrap with another layer. Keep it in the refrigerator until you pack up to leave - this gives the tenderizer time to soak in. Place in 250 degree dutch oven and cover. Roast at 250 degrees for 6 hours or more for full flavor and juiciness. You can cook faster on a higher heat, but it is not nearly as good. Remove meat from foil. Use the meat juice, flour, salt, and pepper to make a gravy and pour it over served meat.

Easy Pie
Intended for:	Scouts BSA
Required:	10-inch dutch oven
Ingredients:	3 Cups dry Biscuit Mix (Bisquick or other) 1 Cup Milk 4 Tbsp Sugar 1 can (15oz.) Blueberries, Peaches, or other canned fruit
Instructions:	Drain the juice from the fruit, keeping juice in a small bowl. Thoroughly combine 2.5 Cups biscuit mix and milk in a bowl, using a fork. Add a bit more biscuit mix until a workable dough is made. Divide dough roughly in half, with one half a bit larger than the other. Press the larger half of the dough into the bottom and 1/2 inch up the sides of an oiled 10-inch dutch oven. Sprinkle 2 Tbsp sugar over the dough. Spread fruit over dough. Flatten remaining dough into a round, thin top for pie. Place pie top over fruit and press edges down into lower dough portion with fork. Pour and spread fruit juice over pie top. Sprinkle remaining sugar over pie. Poke a few holes in pie top. Bake at 300 degrees for 30 minutes. Serves 4 to 6.

Egg Bake
Intended for:	Scouts BSA
Ingredients:	12 eggs 1 cup milk 2 tsp salt 1/4 tsp pepper 2 tsp dry mustard 1 tsp Worcestershire sauce 1 lb cooked ham 2 cups shredded cheddar cheese 8oz seasoned dry bread crumbs
Instructions:	Beat eggs in a bowl. Dice ham. Mix all ingredients into the eggs. Pour into dutch oven and Bake at 350 degrees for 45 minutes. Serves 6-8

Egg Fu Yung
Intended for:	Scouts BSA
Ingredients:	8 eggs 1/2 cup milk 1/2 tsp salt 3 scallions 1 stalk celery 1 can bean sprouts 1 Tbsp sesame or olive oil 1 small can sliced mushrooms 2 cups medium shrimp, shelled (about 24 shrimp) 1 Tbsp soy sauce
Instructions:	In a bowl, mix eggs, milk, and salt. Slice scallions, including tops. Chop celery. Drain bean sprouts. Pour oil into dutch oven and heat over coals to about 375 degrees for Frying. Pour in onions, mushrooms, celery, and bean sprouts. Stir and cook for 5 minutes. Add shrimp and soy sauce, and stir an additional 5 minutes. Reduce heat to about 300 degrees and pour in the eggs. Cook about 10 minutes, until eggs are firm, stirring occasionally. Serve over rice. Serves 4.

Egg in a Hole
Intended for:	All Scouts
Ingredients:	butter 1 egg 1 slice bread spices
Instructions:	Melt butter in skillet Butter one side of bread Cut or tear center out of bread slice - eat center. Place bread butter-side up in skillet. Crack egg into hole. Spice as desired. Flip once. Eat it with fingers like a piece of toast to keep your plate clean.

Egg In an Orange
Intended for:	Scouts BSA, Webelos Scouts
Required:	Knife Aluminum foil
Ingredients:	1 orange 2 eggs spices
Instructions:	Cut the orange in half cross-ways. Scoop out and eat the orange contents. Pull out any left-over orange sections, leaving the peel intact. Place the peel on a sheet of foil. Crack the egg into the peel. Sprinkle with spices. Wrap foil over orange. Place directly in hot coals. Repeat with other orange half. Cook for 3 to 5 minutes. (I forgot mine for 10 minutes and the egg was still not burned thanks to the moist orange peel.)

Enchiladas
Intended for:	Scouts BSA
Ingredients:	1 lb. hamburger 1 pkg. dry taco seasoning 1/2 cup water 1/2 chopped onion 1 10oz. can RoTel diced tommatoes and green chilies 1 cup grated cheddar cheese 1 15oz. can enchilada sauce 6-8 tortillas (9-inch size)
Notes:	main course
Instructions:	Heat dutch oven to 350 degrees for Frying. Brown hamburger, crumbling into small pieces. Add onion, taco seasoning, and water. Stir five minutes, or until water is absorbed. Pour hamburger into separate container. Spread 2 tablespoons of enchilada sauce on tortilla. Spoon 1/6 of hamburger onto tortilla. Spread 1/6 of tomatoes and chilies on tortilla. Sprinkle cheese on hamburger. Roll up tortilla tightly and lay in dutch oven. Repeat for all tortillas. Spread any remaining sauce, hamburger, and cheese over tortillas in dutch oven. Bake at 350 degrees for 30 minutes. Serves: 4 Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas. It's very easy to double the recipe and make a second layer of enchiladas in the dutch oven - lay them crossways to the first layer.

Fancy Chicken Breasts
Intended for:	Scouts BSA
Required:	heavy duty aluminum foil
Ingredients:	8 boneless chicken breasts 6 Tbsp peanut oil 2 Tbsp lemon juice 2 Tbsp thyme 8 slices of cooked ham 8 slices of cheddar cheese 8 slices of tomato
Notes:	main course
Instructions:	Heat dutch oven to 350 degrees for Baking. Combine oil, lemon juice, thyme and mix well. Cut aluminum foil into squares as wide as the foil roll. Place one chicken breast on a square. Spoon 1/8 of the oil mixture on each breast. Seal foil well and place in dutch oven. Cover and Bake for 30 minutes. Open foil and place one slice ham, cheese, and tomato on each breast. Bake with aluminum open and dutch oven covered for 5 minutes. Serve on rice.

Fancy Franks and Beans
Intended for:	Scouts BSA
Ingredients:	8 hotdogs (frankfurters) 3 slices bacon 1 small onion 2 15oz. cans baked beans 1 Tbsp lemon juice 2 Tbsp Worcestershire sauce 3 Tbsp brown sugar 2 tsp chili powder 1/2 cup ketchup 1/4 tsp garlic salt
Notes:	main course
Instructions:	Cut hot dogs into 1" pieces. Chop bacon into small pieces. Chop onion to make 1/4 cup. Heat dutch oven to 375 degrees for Frying. Fry bacon bits until crisp. Remove bacon bits and save. Saute onions in bacon grease until light brown. Add hot dog pieces and fry for 5 minutes. Mix in baked beans, lemon juice, Worcestershire sauce, brown sugar, chili powder, ketchup, and garlic salt. Cover with lid and heat to 225 degrees for Simmering. Simmer for 25 minutes. Sprinkle bacon bits on top when served. Serves 6 to 8.

Fast Teriyaki Flank Steak
Intended for:	Scouts BSA
Ingredients:	4-6 flank steaks 4-6 pineapple slices 1 Tbsp salad oil 1/2 cup soy sauce 1/4 cup sugar 2 Tbsp sherry (optional) 1 tsp ginger 1 clove garlic, crushed
Notes:	main course can be cooked in skillet instead of dutch oven
Instructions:	Put steaks in a plastic container with a lid. Mix all ingredients except pineapples and pour over steaks to marinate. Let sit for 1.5 hours. Heat dutch oven to 375-400 degrees for Frying. Lift steaks from marinade and fry in oven for about 2 minutes. Brush with marinade. Fry another 2 minutes. Add pineapple, brush with marinade and cover. Cook 3 minutes more or until desired doneness. Serve over rice.

Faux Chicken Cordon Bleu
Intended for:	Scouts BSA
Ingredients:	2 Tbsp butter 1 Cup dry bread crumbs 3 boneless, skinless chicken breasts 1/2 pound ham 1/2 pound swiss cheese
Instructions:	Warm the dutch oven over a few coals. Melt the butter in the dutch oven. When butter is melted, stir in the bread crumbs to soak up the butter. Remove the bread crumbs to a cup or small bowl. Cut the chicken breasts horizontally to make 6 thinner cutlets. Lay chicken in dutch oven, making a single layer. Heat dutch oven for Frying to 375 degrees. Fry chicken for 5 minutes. Flip chicken cutlets over. Slice ham and place a slice on each chicken cutlet. Slice cheese and place a slice on each piece of ham. Sprinkle bread crumbs over cheese slices. Put the lid on the dutch oven. Move heat to the lid and Bake at 350 degrees for 35 minutes, until done. Serves 6.

Fish Chowder
Intended for:	Scouts BSA, Webelos Scouts
Required:	large pot
Ingredients:	2 oz diced cooked bacon 1 sliced onion 1 13oz can evaporated milk 3 diced potatoes 6 fish fillets, cut in 1 inch pieces 1 tsp salt 1/4 tsp pepper 1 Tbsp butter
Notes:	Feeds 6. Only one pot to clean.
Instructions:	Put bacon pieces in pot and stir them while they start to sizzle. Brown onions and potatoes in bacon grease. Add one quart of water and simmer 10 minutes. Add fish and simmer 5 minutes. Add milk, salt, and pepper and simmer 5 minutes, stirring constantly so the milk does not burn on the bottom. Top with butter at last minute.

Fish Fry
Intended for:	Scouts BSA
Ingredients:	2 C vegetable oil 2 lb fish fillets (tilapia) 1.5 C flour in zip-loc 2 C dry pancake mix 2 C club soda (16oz bottle) 1 Tbsp onion powder 1 Tbsp Lowry's seasoned salt tartar sauce
Notes:	Can use beer instead of soda.
Instructions:	Cut fish into 2-inch chunks. Pour oil into skillet or dutch oven to at least 1/2 inch deep. Heat to about 400 degrees for Frying. Drop fish pieces into flour and shake. Place floured pieces on paper towel to dry for 4-5 minutes. In bowl or large zip-loc, combine pancake mix, soda, onion powder, and seasoned salt. Batter should be a thinner than molasses - add soda until it is thin enough to pour. Dip fish pieces into batter, let excess drip off, then carefully place into oil. Fry about 3 minutes and flip for 3 more minutes. Fish should be brown on all sides. Cool on paper towel. Check center of first pieces for doneness - white rather than translucent. Serve with tartar sauce, and french fries made in another dutch oven. Serves 6-8.

Fizzy Fruit Cobbler
Intended for:	Scouts BSA
Ingredients:	1 can fruit pie filling 1 box cake mix 1 can soda 1 Tbsp. topping
Notes:	dessert
Instructions:	Any combination of flavors that sound good to you can be tried. This example is apple, yellow cake, lemon-lime, and cinnamon. Another might be cherry filling, chocolate cake, cola, and powdered sugar. Or, blueberry filling, white cake, grape soda, and cookie sprinkles. Spread the fruit filling across the bottom of the dutch oven. Sprinkle the cake mix on top of the filling - do not stir it. Pour a little more than 1/2 of the soda on top of the mix from a low height so it does not splatter all over. With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok. When the cake mix is stirred, sprinkle topping on top. Bake at 350 degrees for 40 minutes. Serves 8.

Frank's Drumsticks
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	12 chicken drumsticks 4 Tbsp olive or vegetable oil 2 Tbsp minced garlic 1 cup Frank's Red hot sauce
Instructions:	Remove skin from drumsticks and rinse drumsticks off. Mix oil and garlic in a 1-gallon zip-loc bag. Place six drumsticks in zip-loc and roll them around to coat in oil. Heat dutch oven to about 350 degrees for Baking. Place drumsticks in dutch oven. Coat remaining drumsticks in oil and place them in dutch oven. With a spoon, retrieve garlic bits from the zip-loc and sprinkle them over chicken. Bake drumsticks for about 30 minutes. Turn drumsticks and Bake about 20 minutes more. Turn drumsticks and spread hot sauce over each one. Bake about 15 minutes more.

French Roast Beef
Intended for:	Scouts BSA
Ingredients:	3 lb. Boneless chuck or rolled rump roast 6 whole cloves 1 bay leaf 4 cups water 2 med. onion, quartered 2 med. stalks celery, cut into 1' pieces 1 tsp salt 5 peppercorns 1 lg clove garlic 4 carrots, quartered 2 turnips, quartered
Notes:	main course
Instructions:	Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in dutch oven, add water. Heat to boiling over coals, reduce heat to 225 degrees and Simmer covered for 2.5 hours. Add remaining ingredients. Cover and Simmer for 30 to 40 minutes until beef and vegetables are tender. Remove beef and vegetables. Slice beef. Strain broth and serve with beef and vegetables.

Fried Rice
Intended for:	Scouts BSA
Required:	knife, spoon, bowl, dutch oven
Ingredients:	3 Tbsp sesame seeds 2 Cups water 1 Cup uncooked rice 1 onion 5 carrots 5 scallions (green onions) 3 Tbsp butter 5 eggs 5 Tbsp soy sauce salt pepper
Notes:	It can be a chore to clean the dutch oven after cooking this item.
Instructions:	Heat dutch oven to 375 degrees for Frying. Pour sesame seeds into dutch oven and stir until golden brown, about 5 minutes. Remove dutch oven from heat and let cool about 5 minutes. Remove sesame seeds to a small bowl. Pour water into dutch oven. Heat dutch oven on coals to about 225 degrees for Simmering. Add rice, cover, and cook for 15 minutes, until soft. Remove rice to a large bowl. Chop onion, carrots, and scallions. Heat dutch oven to about 375 degrees for Frying. Melt butter in dutch oven and add vegetables. Saute until carrots are soft. Crack eggs into bowl containing rice and mix well. Pour egg/rice mixture into dutch oven with vegetables and mix together. Cook as if it were scrambled eggs, stirring constantly. When nearly done and more dry than wet, mix in sesame seeds and soy sauce, stirring well. Serves 4 to 6.

Frito Casserole
Intended for:	Scouts BSA
Ingredients:	1 small onion 2 lb hamburger 3 ounces dry taco seasoning (2 packages) 1 cup water 1 8-ounce bag Fritos 1 15-ounce can corn 1 15-ounce can black beans 1 10-ounce can diced tomatoes and chilies 1 4-ounce can sliced black olives 12 ounces cheddar or Mexican mix cheese
Instructions:	Chop onion. Heat dutch oven over coals to about 375 degrees for Frying. Brown hamburger and onion. Drain any excess grease, leaving hamburger in dutch oven. Reduce heat to about 225 degrees. Drain cans of corn, beans, tomatoes, and olives into a 1 cup measuring cup. Pour this liquid into the dutch oven. If there is more than 1 cup of liquid, discard the excess. If there is less than 1 cup, top it off with water. If you prefer, just drain the vegetables and discard the liquid, and pour 1 cup of water into the dutch oven instead. Stir in taco seasoning mix. Simmer at about 225 degrees for 5 to 10 minutes. Pour hamburger mixture from dutch oven into a bowl. Spread 1/3 of the Fritos in bottom of dutch oven. Spread 1/2 of the meat mixture over the Fritos. Spread 1/2 of the corn, beans, and tomatoes over the meat. Spread another layer of Fritos, then meat, then corn, beans, and tomatoes. Spread last 1/3 of the Fritos on top. Spread olives over the Fritos. Grate cheese. Sprinkle grated cheese over the top. Bake at about 350 degrees for about 30 minutes. Check at 20 minutes to see if cheese is fully melted. Serves 8.

Garlic Potatoes
Intended for:	Scouts BSA
Ingredients:	6 potatoes garlic salt 1/2 pint of cream
Notes:	side dish
Instructions:	Heat dutch oven to 325 degrees for Baking. Peel potatoes and cut into thin slices. Place a layer of potatoes in the dutch oven. Sprinkle garlic salt over the top. Repeat for all potatoes. Pour cream over the top. Bake for 1 hour.

Girl Scout Stew
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	1 lb. ground beef 1 lb. sausage 1 onion 1 can Rotel tomatoes 2 cans Alphabet soup 1 can Veg-All (or other mixed veggies)
Notes:	contributed by Kim, a Girl Scout leader
Instructions:	Brown ground beef in dutch oven. Add sausage and brown. Chop onion and add to meat. Cook until onions are tender. Add remaining ingredients. Let cook approximately 30 minutes. While the stew is cooking, slice a loaf of french bread. Butter each slice and sprinkle with garlic powder. Wrap the loaf in foil and heat over the dutch oven. Very useful for wiping out the soup bowls! Serves about 6

Good Bars
Intended for:	All Scouts
Ingredients:	1 stick of butter 1 package of graham crackers, crushed 1 can sweetened condensed milk 2 cups chocolate chips 1 cup peanut butter chips
Notes:	dessert
Instructions:	Preheat the dutch oven to 350 (6 briquettes under and 18 on top) Put butter in D.O. and melt. Pour graham crackers in, mix, and press into a crust. Pour condensed milk over crust. Pour in chocolate and peanut butter chips. Bake for 20 minutes until golden. The hard part is waiting for it to cool enough to serve 8 people.

Granny's French Toast
Intended for:	All Scouts
Ingredients:	3 apples - Granny Smith works well 1 loaf of French bread 1 Cup brown sugar 1/2 Cup butter 3 tsp cinnamon (divide into 1 tsp and 2 tsp) 1/2 Cup dried cranberries 6 eggs 1 1/2 cups milk 1 Tbsp vanilla
Instructions:	Peel, core, and thinly slice the apples. Cut bread into 1 inch thick slices. Heat dutch oven to 225 degrees on coals for Simmering. Melt butter in dutch oven. Stir in brown sugar and 1 tsp of cinnamon. Remove dutch oven from the heat. Stir in apples and cranberries to coat, then press them flat. Lay slices of bread on top, cut side up, making one completely filled layer, trying to pack all the empty spots. Beat eggs and mix in milk, vanilla, and 2 tsp cinnamon. Pour egg mixture over bread. Put lid on dutch oven and wait at least 1 hour for bread to soak up the eggs. Overnight is fine if you can refrigerate it. Bake at about 350 degrees for about 1 hour. When serving a slice, flip it upside down onto the plate so the fruit and sugar is on top. Serves 8-10.

Ham Bake
Intended for:	Scouts BSA
Ingredients:	1 lb. ham 1 15oz. can corn 1 Cup shredded cheese 2 Tbsp Italian seasoning 1/2 Cup dry bisquit mix (Bisquick) 1 Cup milk 2 eggs
Notes:	Add other ingredients that sound good - olives, mushrooms, peppers, onions.
Instructions:	Dice ham and spread over bottom of dutch oven. Drain corn and spread over ham. Spread cheese over corn. Sprinkle seasoning over cheese. Blend biscuit mix, milk, and eggs in a bowl or zip-loc until all lumps are gone. Pour biscuit mix all over contents of dutch oven, evenly distributing it. Bake at 350 degrees for 45 minutes. Serves 6.

HamDogs and Beans
Intended for:	Scouts BSA
Required:	skillet
Ingredients:	1 lb hamburger 1 package of 8 pre-cooked hotdogs 1 large can of baked beans 8 pita breads or slices of bread
Notes:	serves 6-8
Instructions:	Brown hamburger in skillet. Cut hotdogs into slices. When hamburger is cooked, add hotdog slices and beans. Stir until hot. Scoop into pita bread pockets or serve in bowls with a slice of bread to wipe the bowl.

Hashbrown Chicken Casserole
Intended for:	Scouts BSA
Ingredients:	2 lb. frozen hashbrowns 3/4 C. butter 2 C. cornflakes 1 can of chicken - 10 oz. 1 can Campbell's Cream of Chicken soup 1 pint sour cream 1/2 large onion 2 C. cheddar cheese 1 tsp salt 1/4 tsp pepper
Instructions:	(I like to break the chicken apart into smaller shreds with a fork, but chunks are ok) Chop the onion. Grate the cheese. Melt the butter in the dutch oven. Pour in the cornflakes and saute in butter, then scoop out the cornflakes, leaving remaining butter. Pour in the hashbrowns and continually stir them until they are defrosted and soft. Add all ingredients except cornflakes and mix together. Sprinkle the cornflakes over the top. Bake covered at about 350 degrees for about 40 minutes. Serves about 6.

Hawaiian Chicken
Intended for:	Scouts BSA
Ingredients:	4 skinless, boneless chicken breasts 8 pineapple rings (one 20-ounce can) 1 clementine orange 12 ounces of favorite BBQ sauce
Instructions:	Cut each chicken breast in half, the shortest dimension. Place chicken breasts in dutch oven. Place a pineapple ring on each chicken breast piece. Place an orange section in center of each pineapple ring. Pour all the pineapple juice over the chicken. Pour BBQ sauce over the chicken. Bake at about 350 degrees for about 45 minutes. Serve on a bed of rice or noodles. Serves 8.

Hawaiian Steak Strips
Intended for:	Scouts BSA
Ingredients:	1/4 cup vegetable oil 1 can sliced water chestnuts, drained 1-1/2 lb round steak 1 jar beef gravy (or dry package and water) 1 bell pepper Crunchy chow mein noodles 1/2 lb mushrooms 1/2 tsp salt
Notes:	main course
Instructions:	Cut pepper into strips. Slice mushrooms. Preheat dutch oven to 350 degrees. Cut steak into 1/4" strips. Heat oil. Add steak, onion, pepper, mushrooms and salt. Brown meat, stirring constantly. Drain and add water chestnuts and gravy. Cover and simmer 1.5 to 2 hours, stirring occasionally. Serve over rice. Sprinkle with chow mein noodles. Serves about 6.

Hawaiian Swiss Crescents
Intended for:	Scouts BSA
Ingredients:	1 can (15oz) pineapple spears (or chunks) 1 tube crescent rolls (8) 8 thin slices of ham 8 slices of swiss cheese Dijon mustard
Notes:	main course
Instructions:	Wrap a slice of ham and a slice of cheese around a pineapple spear. Wrap this up inside a triangle of crescent roll dough and place in dutch oven. Repeat for each roll. Bake at about 350 degrees for 20 minutes. While rolls are cooking, mix pineapple juice and mustard in a small bowl for a dip. When rolls are golden brown, serve with sauce if desired. Serves 4.

Hearty Potatoes
Intended for:	Scouts BSA
Ingredients:	8 slices bacon 4 medium potatoes 1 onion 1/2 bell pepper 1 cup shredded cheddar cheese 1 package frozen green peas
Notes:	side dish
Instructions:	Cook the bacon until crispy and let it cool. Crumble it into pieces. Slice potatoes thin. Chop onion and bell pepper. Place all ingredients in dutch oven. Cook for 35 minutes at 325 degrees. Serves about 6.

Hobo Dinner
Intended for:	All Scouts
Required:	aluminum foil paper towels long fire tongs
Ingredients:	Serves One: 1/4 lb. hamburger 1 potato 1 carrot katchup or BBQ sauce 1/4 onion, optional Seasoning: salt, pepper, ...
Notes:	Create a foil wrapper for each person by sandwiching a wet paper towel between two squares of foil. This will help even the heat and prevent burning.
Instructions:	Wash, peel, and dice the vegetables. With clean fingers, pull the hamburger into bits and place on foil wrappter. Season hamburger and add vegetables and sauce as desired. Fold foil into a flat package sealed well. Place the dinner on coals. Cook for 10 minutes, then flip and cook 10 more. Unwrap and check one dinner to see if they are done.

Hobo Stew
Intended for:	Scouts BSA
Required:	10 inch dutch oven
Ingredients:	3 potatoes 3 carrots 1/4 head cabbage 3 celery stalks 1 lb smoked sausage 1/8 tsp lemon pepper 1/8 tsp black pepper water
Instructions:	Dice the potatoes, carrots, celery. Shred the cabbage. Cut the sausage into 1 inch pieces. Combine all ingredients in dutch oven. Add just enough water to cover. Place over coals and cook 2 hours or until fork can be inserted into carrots without trouble. Serves 4 Double ingredients in 12 inch dutch oven to serve 6 to 8.

Hoppin' John
Intended for:	Scouts BSA
Ingredients:	1 onion 3 scallions 2 Tbsp cooking oil 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp ground cayenne pepper 1/2 lb kielbasa 1 lb package frozen black-eyed peas 1 1/2 cups uncooked rice 1 15-ounce can chicken broth 1 1/2 cups water
Instructions:	Dice the onion. Slice the white bulb part of scallions into thin slices. Cut the green part of scallions into 1/2 inch pieces and keep separate. Heat oil in dutch oven over coals to about 375 degrees for Frying. Add onion and scallion bulb rounds to dutch oven. Cook and stir for 5 minutes. Cut sausage into 1/4 inch thick slices. Stir in salt, black pepper, cayenne pepper, sausage, black-eyed peas, rice, broth, and water. Bring to a boil. Reduce heat to about 225 degrees for Simmering, and cover with the dutch oven lid. Cook about 40 minutes, until rice is tender and most liquid is absorbed. Remove dutch oven from heat and stir in the scallion tops. Serves 6.

Hopping Black-eyed Peas
Intended for:	Scouts BSA
Ingredients:	8 bacon slices 1 small onion 3 Tbsp minced garlic 4 cups water 6 cups shelled black-eyed peas - fresh or canned 1 jalapeno pepper 1/2 tsp black pepper 1 cup cooked ham 1/4 cup green onions
Notes:	side dish
Instructions:	Chop the onion, jalapeno, ham, and green onions. Cook bacon in 350 degree D.O. until crisp. Remove the bacon and set aside but leave hot grease in the D.O. Saute onion and garlic in D.O. Add water, peas, black pepper, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Add bacon, ham, and green onions. Cook 15 minutes more. Serves about 8.

Hot and Sweet Sausage
Intended for:	Scouts BSA
Ingredients:	4 lbs. polish sausage 2 sliced onions 2 cups brown sugar 1/2 cup spicy brown mustard 4 minced cloves garlic 1 cup water 1/2 teaspoon ground cayenne pepper
Notes:	main course
Instructions:	Put sausage and onions in Dutch Oven. Mix all other ingredients well in a bowl. Pour over sausage and stir to mix. Bake at 350 degrees (9 briquettes under and 14 on top) for 60 minutes, stirring every 15 minutes. Could add corn and cut-up potatoes, if desired. Serves: 6-8

Hot Dish
Intended for:	Scouts BSA
Ingredients:	1 1/2 pounds ground beef 1/2 pound hot pork sausage 1 cup dry bread crumbs 3/4 cup milk 1 egg 1/2 tsp oregano 1/2 tsp basil 1/2 tsp dry mustard 1/4 tsp black pepper 1 Tbsp oil 4 potatoes salt and pepper 2 15-ounce cans vegetable soup
Instructions:	In a large bowl, using clean hands, knead ground beef, sausage, bread crumbs, milk, egg, and spices into a dough. Pour oil into the dutch oven and spread it around with fingers to coat surface and coat fingers. Flatten meat mixture into the bottom of the dutch oven with your fingers. Peel and thinly slice potatoes. Lay potato slices on meatloaf. Sprinkle potato slices with salt and pepper. Pour soup over potatoes. Bake at about 350 degrees for about 1 hour. Serves 8.

Hot-n-Spicey BBQ Beef
Intended for:	Scouts BSA
Ingredients:	2 lb beef chuck roast celery, 1/2 cup chopped onion, 1/2 cup chopped green pepper, 1/2 cup chopped water - about a quart 1 1/2 cup ketchup 3 Tbsp taco sauce 2 Tbsp brown sugar 2 Tbsp vinegar 1 tsp minced garlic 1 tsp salt 1 tsp dry mustard 1 tsp chili powder 1 bay leaf 8 hamburger buns
Notes:	main course For easier preparation in the field... - Chop vegetables before and store in zip-loc. - Mix all other ingredients except beef and water in a zip-loc.
Instructions:	Put beef, celery, onion, pepper in D.O. Add water until beef is just covered. Cook 2.5 hours. Remove meat, but keep liquid in D.O. Break meat into large pieces to help it cool faster. When cool enough to handle, shred beef and return to D.O. Add all ingredients except buns. Cook 1 hour. Serve on buns. Serves 8.

Hudson Bay Bread
Intended for:	All Scouts
Ingredients:	3/4 lb. softened butter 2 cups sugar 1/3 cup light Karo syrup 1/3 cup honey 1 tsp maple flavoring 3/4 cup ground nuts (walnuts) 9 cups Quaker 1-minute oats
Notes:	This is the recipe from Northern Tier but you can modify the ingredients to include raisins, brown sugar, molasses, vanilla, or what sounds good.
Instructions:	You may want to grind up the oats in a blender or food processor. Cream together all the ingredients except the nuts and oats, in a large mixing bowl. Once it is all blended, stir in the oats and nuts. Make sure it is well mixed. Spread the mixture onto a cookie sheet with at least a 1/2 inch high lip. Press the mixture down and pack it in until it fills the pan and is a smidge less than 1/2 inch thick. You'll probably need a second sheet. Bake at 325 degrees for 15 minutes. Remove and press down with a spatula to prevent crumbling when it cools. (If you bake it too long, it gets hard and crunchy like a granola bar.) While it is still warm, cut into 3 inch squares. This is often eaten for lunch while canoeing. Globs of peanut butter and/or jelly are loaded on top and then eaten. It is a high-energy food that is great when you are burning lots of calories outside.

Huevos Rancheros
Intended for:	Scouts BSA, Webelos Scouts, Venturer Scouts
Ingredients:	4 slices bacon 1 onion 3 jalapeno peppers 1 10-ounce can of diced tomatoes and chilies 1 1/2 cups shredded cheese 8 eggs salt and pepper 8 small flour tortillas
Instructions:	Heat dutch oven to about 375 degrees for Frying. Cut bacon into small pieces and fry until well done. Dice onion. Remove stem and seeds from jalapenos and dice them into small pieces. Reduce heat under the dutch oven to about 300 degrees. Add onion and jalapenos, and stir for 5 minutes. Add undrained can of tomatoes, and stir for 10 minutes. Sprinkle cheese over mixture. Crack eggs over cheese, distributing them evenly. Break the yolks, if preferred. Season with salt and pepper. Put lid on dutch oven and move some of the heat to the lid to Bake at about 350 degrees for about 15 minutes, until eggs are firm. When eggs are firm, lay a stack of tortillas on eggs. Replace lid and cook for another 5 minutes until tortillas are warm. Place a tortilla on a plate and scoop about 1 egg plus sauce from the dutch oven. Flip the egg onto the tortilla, so the sauce is on top. Makes 4 2-egg servings.

Huggies
Intended for:	Scouts BSA
Required:	dutch oven Slotted Spoon paper towel zip-loc
Ingredients:	1 Bag of Hershey Kisses 1 Bottle of Cooking Oil 1-2 Packages of Pillsbury Biscuit Dough 1/2 Cup powdered sugar
Instructions:	Put powdered sugar into zip-loc baggie. Heat an inch or so of oil in the dutch oven to around 375 degrees for Frying. Unwrap a Hershey Kiss and wrap it in a piece of Biscuit Dough. Drop into hot oil and fry. When light brown, remove and let it cool on paper towel. Shake in baggie of sugar.

Hungarian Goulash
Intended for:	Scouts BSA
Ingredients:	2 lb beef tips, 2 inch cubes 2 tsp paprika 1 small onion 1-1/2 tsp salt 3 Tbsp vegetable oil 1/4 tsp pepper 1 can diced tomatoes (undrained) 1 cup sour cream 4 oz whole mushrooms 2 Tbsp flour
Notes:	main course
Instructions:	Preheat dutch oven to 325 degrees. Add oil. Brown beef tips and onion in oil. Add tomatoes, mushrooms and seasonings. Cover and simmer 1.5 hours, until meat is tender, stirring occasionally. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature. Serve on noodles or macaroni. Serves 6 to 8.

Irish Soda Bread
Intended for:	Scouts BSA
Ingredients:	2 cups milk 2 Tbsp white vinegar 4 cups whole wheat flour 1 cup white flour 1/2 cup rolled oats 1 tsp baking soda 2 tsp salt
Notes:	side dish
Instructions:	Preheat 9-inch dutch oven to 375 degrees with 13 coals on top and 7 underneath. Pour milk into a small bowl and mix in vinegar, then set aside. In large bowl, mix all remaining ingredients. Add milk mixture to large bowl and stir until thoroughly moistened into a sticky dough. Turn dough onto a floured board and knead for 10 minutes, making the dough smooth. Form into a 9-inch round loaf and place in D.O. Score a large X across the top, cutting in about 1/4 inch. Bake for 1 hour or until bread is brown and hollow sounding when the crust is tapped.

Jamaican Couscous
Intended for:	Scouts BSA
Ingredients:	2 tsp olive oil 1 tsp minced garlic 1 15-ounce can chicken broth 1 11-ounce can mango nectar (soda can in Hispanic foods) 3 scallions 1 small red bell pepper 1 15-ounce can corn 2 15-ounce cans black beans 1 4-ounce can chopped green chilies 1 tsp allspice 1 tsp ginger 1/2 tsp cayenne pepper 1/2 tsp cinnamon 3 cups dry couscous 1 small bunch cilantro
Instructions:	Start heating dutch oven over coals to about 300 degrees for Frying. Stir oil, garlic, broth and nectar to a boil. Slice the scallions. Dice the bell pepper. Drain the corn and beans. Add the bell pepper, corn, beans, and chilies to the dutch oven. Stir until the liquid returns to a boil. Remove dutch oven from heat and stir in all spices and couscous. Cover with lid and let stand for 10 minutes. Coarsely chop some cilantro leaves, not stems. Mix to fluff up couscous and serve with chopped cilantro sprinkled on top. Serves about 8.

Jambalaya
Intended for:	Scouts BSA
Ingredients:	1 lb hot link sausage or kelbasa sausage 1 chopped onion 1 cup chopped parsley 4 cloves chopped garlic 1 15oz can petite diced tomatoes 1 tsp thyme 1/2 tsp salt 2 cups dry instant rice 2 cups water 1 lb frozen peeled shrimp
Notes:	main course
Instructions:	Heat dutch oven with coals only underneath. Cut sausage into 1/2 inch pieces. Fry sausage and onions in dutch oven until onions are clear. Add garlic and parsley. Cook until parsley is soft. Add tomatoes, thyme, salt, water, and rice. Bring to a boil and stir in shrimp. Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid. Simmer until rice is tender and shrimp are pink - about 15 minutes. Serves 4.

Jellied French Toast
Intended for:	Scouts BSA
Ingredients:	Per serving: 1 egg 2 slices bread Glob of jelly 1/2 tsp sugar 2 Tbsp milk Cinnamon Powdered sugar
Instructions:	In bowl, mix egg, milk, few dashes of cinnamon, and sugar. Heat skillet. Spread jelly on one slice of bread and stick second slice to it, making a jelly sandwich. Dip sandwich in egg mixture. Fry in skillet, flipping once. Sprinkle with powdered sugar.

Jerky
Intended for:	Scouts BSA
Ingredients:	1/2 C soy sauce 2 Tbsp Worcestershire sauce 1 tsp onion powder 1 tsp garlic powder 1/4 tsp powdered ginger 1 Tbsp ground black pepper 1/2 tsp hot sauce (Tabasco) 1/2 tsp liquid smoke seasoning 2 lb lean beef - flank steak or brisket works
Instructions:	Trim all fat from meat. Cut across the grain into slices as thin as you can cut - no more than 1/4 inch thick. You can put the meat in the freezer for awhile to firm it up to make slicing easier. If you find more fatty areas, remove as much fat as you can. Blend all ingredients in a bowl to create a marinade. Mix sliced meat into marinade. Cover and refrigerate overnight. Lay out sheets of paper towels. Remove each strip of meat, squeegee it between two fingers to wipe off most marinade, and lay on paper towel. Place a sheet of aluminum foil on lowest rack in oven to catch drippings. Heat oven to lowest setting (under 150F) Lay meat strips on upper racks. Dry for 8 to 12 hours. If you have a food dehydrator, lay the meat strips on its racks to dry. Store in zip-loc baggies until needed.

Kabobs
Intended for:	All Scouts
Required:	skewers, either bamboo or metal
Ingredients:	1 inch chunks of beef, chicken, shrimp, potatoes, carrots, peppers, onions, apples, pineapple, and anything else you want
Instructions:	Scouts skewer alternating chunks of food on their stick. Lay the sticks on a grill over the fire or hold them in hands if the sticks are long enough. Metal marshmallow sticks work well. Serve barbeque sauce, cocktail sauce, dijon mustard, ketchup for dipping. And, watch out for double-dippers!

Lasagna
Intended for:	Scouts BSA
Required:	dutch oven 2 bowls
Ingredients:	1-1/2 lb. hamburger 24 oz. spaghetti sauce 8 oz. shredded mozzarella cheese 3 eggs 2 Cup ricotta cheese 1/2 cup grated Parmesan cheese 12 lasagna noodles 1-1/2 tsp. oregano 3/4 Cup water
Instructions:	Brown hamburger in the dutch oven at about 375 degrees for Frying. Move the hamburger to a bowl and stir in the spaghetti sauce. Set aside about 1 oz. of mozzarella cheese for later. Mix ricotta cheese, Parmesan cheese, mozzarella cheese, eggs, and oregano in a second bowl. Break ends of about 4 lasagna noodles to fit in dutch oven, making one layer covering the bottom. Spread 1/3 of the hamburger mixture over the noodles. Spread 1/2 of the cheese mixture over the hamburger. Make another layer of lasagna noodles. Spread 1/2 of the remaining hamburger mixture over the noodles. Spread the rest of the cheese mixture over the hamburger. Make one more layer of noodles. Spread the remaining hamburger mixture on top. Pour the water around the inside edge of the dutch oven. Cover and Bake at 350 degrees for about 45 minutes. If you can stick a knife through to the bottom with no resistance from the hard noodles, it is done. When cooked, sprinkle remaining mozzarella cheese on top and cover for 5 minutes. Serves 8. (photo from Ed S.)

Layered Taco Pie
Intended for:	Scouts BSA
Ingredients:	1-1/2 lb ground beef 8 oz. taco sauce 4 large corn tortillas 8 oz. cheddar cheese 8 oz. tomato puree
Notes:	main course
Instructions:	Preheat dutch oven to 325 degrees. Shred cheddar cheese. Combine taco sauce and tomato puree. Brown ground beef, remove and drain. Place 2 tortillas in Dutch oven. Pour 1/2 of ground beef on tortillas. Pour 1/2 of taco sauce over beef. Place 2 more tortillas on top. Pour rest of beef. Pour rest of taco sauce. Sprinkle with cheese. Cover and bake until cheese is melted. Serves 6.

McPancakes
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	pancake batter butter 8 ham slices 8 eggs 8 cheese slices syrup
Instructions:	Mix enough pancake batter to make 16 pancakes. Heat dutch oven lid upside down to about 375 degrees on coals for Frying. Make 8 pancakes on dutch oven lid, keeping them warm on a plate covered with foil. Heat dutch oven to about 350 degrees on coals for Frying. Drop 1/2 tablespoon of butter into dutch oven and move it around with a spatula as it melts. Crack 4 eggs into dutch oven, keeping them separate, and sprinkle them with salt and pepper. Lay 4 slices of ham on upside down lid over the heat. After 1 minute, flip ham slices. After 2 minutes, when eggs are firm, flip them over. Lay a slice of cheese on each egg and a slice of warmed ham on each cheese slice. Start the next batch of pancakes on the lid. Cook eggs another 2 to 3 minutes, until cheese melts. Serve the egg, cheese, and ham on a pancake with another pancake on top. Repeat, making four McPancakes at a time until everyone is full.

Meat Loaf
Intended for:	Scouts BSA
Ingredients:	2 lb. hamburger 1/2 cup chopped bell pepper 1-1/2 Cup quick oats 2 pkg. onion soup mix 1 Cup dry bread crumbs 2 eggs 1-1/2 tsp. salt 1/2 tsp. dry mustard 1/4 tsp. marjoram
Notes:	main course
Instructions:	Mix all ingredients, in a bowl or right in cool dutch oven. Press into the dutch oven. Bake covered at 300 degrees for 45 minutes to 1 hour. Serves 6 to 8.

Meatball Subs
Intended for:	Scouts BSA
Ingredients:	1 small onion 1 egg 2 pounds ground beef 1/2 cup bread crumbs 1 tsp oregano 1 tsp basil 1/4 tsp garlic powder 16 small French rolls 3 cups of spaghetti sauce 8 ounces mozzarella cheese
Instructions:	Chop onion to make 1/4 cup. In a large bowl, beat egg with a fork. Mix chopped onion, ground beef, bread crumbs, oregano, basil, and garlic powder into the egg using your clean hands. Knead meat mixture until well blended. Form meat mixture into 48 small balls, about an inch or an inch and a half across. Place meatballs in a single layer in the dutch oven over coals and Fry at about 375 degrees until well browned, about 10 to 15 minutes. Pour spaghetti sauce over meatballs and stir once to mix. Put lid on the dutch oven and Simmer at about 225 degrees until the sauce is steaming. Shred cheese. Slice all the rolls. Serve 3 meatballs and sauce with cheese sprinkled on top, inside each sliced roll. You might split each meatball so it doesn't roll out of the bun too easily. Serves 8.

Meatballs in Gravy
Intended for:	Scouts BSA
Ingredients:	1/2 cup cooking oil, or less. 2 lbs hamburger 2 eggs 1/2 cup ketchup 1 cup dry bread crumbs or more 1 pkg onion soup mix 1 pkg gravy mix 2 cans mushroom soup
Instructions:	In bowl, mix hamburger, eggs, ketchup, and onion soup mix. Mix in bread crumbs until the consistency seems right to form small balls. With your hands, roll hambruger into 1.5 inch balls. Heat a thin layer of cooking oil in dutch oven to around 350. Brown meatballs well, rolling them around occasionally. Drain off excess oil and fat. Prepare gravy mix with water, following instructions on package. Pour gravy over meatballs. Pour on mushroom soup. Add some water if it looks too thick. Simmer for about 40 minutes with 2/3 coals under and 1/3 on top. Serve 6 people on plates of noodles.

Meaty-Meat Pie
Intended for:	Scouts BSA
Required:	dutch oven pie tin
Ingredients:	6 slices bacon 1/2 lb. hamburger 1 lb. ground pork 1/2 medium onion 1 stalk celery 1 tp minced garlic 1 tsp ground sage 1 tsp oregano 1/4 tsp salt 1/4 tsp pepper 1 Cup water 1/4 Cup water 2 Tbsp corn starch 1 double pie crust pastry
Instructions:	Cut bacon into 1 inch pieces. Chop onion and celery. Fry bacon pieces in dutch oven. Remove but leave grease. Fry hamburger and pork until done. Pour off grease. Stir 1 Cup water, bacon, celery, onion, and all spices into meat. Heat to boiling. Cover with lid, reduce heat to low, and simmer for 15 minutes. Stir often. Sprinkle corn starch over meat mix and add 1/4 Cup water. Stir well, until liquid is thickened, then remove from heat. Put bottom pie crust pastry in pie tin. Fill with meat mixture. Put top pie pastry on top and crimp edges together. Cut slits in top pastry. Bake in dutch oven for 30 minutes at 400 degrees, with 3/4 of heat on top. Pie is done when crust is brown. Remove pie tin and let sit 10 to 15 minutes. Serves about 6.

Mexican Macaroni
Intended for:	Scouts BSA, Webelos Scouts
Required:	1 skillet 1 pot 2 heat sources
Ingredients:	3 boxes of instant macaroni and cheese 1 lb ground beef 2 cans whole kernel corn 1 package dry taco seasoning water
Notes:	Easy meal for beginners
Instructions:	Boil water for macaroni. Brown hamburger and add seasoning mix and water as instructed on package. Cook macaroni as instructed on box. Add strained corn to hamburger and mix until heated. Add hamburger, corn, and dry cheese mix to macaroni. Mix thoroughly to distribute cheese mix evenly. Serves 6-8.

Mexican Meatloaf
Intended for:	Scouts BSA
Ingredients:	1 small onion 2 jalapeno peppers 1 lb. hot breakfast sausage 1 lb. hamburger 2 eggs 1 can Ro-Tel diced tomatoes and chilies, drained well 8 oz. bag of bread crumbs 2 8.5oz. boxes of Jiffy corn muffin mix 2/3 Cup milk 1 15oz. can creamed corn
Instructions:	Chop onion and jalapenos. In a bowl, combine sausage, hamburger, 1/2 of onion, 1 egg, tomatoes, and bread crumbs. Mix thoroughly with hands. Pack meat mixture into bottom of dutch oven. Cover with lid and Bake at 350 degrees for about 30 minutes. While cooking meatloaf, combine muffin mix, milk, and 1 egg in bowl. Stir in jalapenos, creamed corn, and remaining onion. Pour muffin mix over cooked meatloaf. The meatloaf will have shrunk while cooking, so some mix will fill in sides of dutch oven. Bake for another 20 minutes, until muffin mix is cooked through. Serves 6-8.

Mexican Stew
Intended for:	Scouts BSA
Ingredients:	1 lb Hamburger 1/4 cup chopped onion 1 24oz can V-8 juice 1 can corn 1 pkg taco seasoning mix 1 small can sliced black olives 3/4 cup uncooked rice 1 15oz can red kidney beans
Notes:	main course
Instructions:	Brown hamburger in D.O. and drain off grease. Add all ingredients and simmer 2 hours. (Try about 6 briquettes under and 4 on top) Add taco chips when served. Serves about 6.

Mini Hash
Intended for:	All Scouts
Required:	aluminum foil paper towel
Ingredients:	1 egg 1/2 cup hash browns 1 sausage patty (precooked) spices
Instructions:	Open fire cooking for 1 or more scouts. Lay down square of aluminum foil. Wet a paper towel and lay it down. Lay another square of foil down. This moisture layer helps minimize burning. Place sausage on foil. Spread hash browns in flat layer. Crack egg onto hash browns. Spice as much as you want. Fold up and seal the foil. Place in fire coals for 10 to 15 minutes.

Mint Pork Chops
Intended for:	Scouts BSA
Required:	Aluminum foil Campfire coals
Ingredients:	Thin cut Pork Chops Potatos Pepper Minced Garlic Honey Dried Mint
Instructions:	Make large double layer square of foil. Slice potatos thin and make a layer or two about as big around as the pork chop. Sprinkle garlic and pepper on the potatos. Place porkchop on potatos. Crush mint on top of chop. Drop a spoonful of honey on chop. Add another layer of potatos on top. Wrap and seal the aluminum. Cook in coals for 20-30 minutes.

Monkey Bread A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	1/2 stick butter 2 rolls of Pillsbury biscuits 1/4 cup sugar 1/4 cup brown sugar 2 Tbsp cinnamon
Notes:	dessert or breakfast
Instructions:	Se dutch oven over a couple coals to warm up, then melt the butter in the dutch oven. Tear each biscuit into quarters. Mix sugar, brown sugar, and cinnamon in plastic bag. Drop each quarter biscuit into bag and shake to coat well. Place biscuits in dutch oven. Stir all the biscuit pieces once to cover in butter, then arrange them into a single layer. Bake at 350 degrees for 30 minutes. Serves 6 to 8. May want to line oven with foil to catch melted sugar.

Mountain Dew Chicken
Intended for:	Scouts BSA
Ingredients:	1/2 lb. bacon 1 gallon zip-loc bag with 1 cup flour 5 chicken breasts 5 potatos 10 carrots 1 large onion 1 can Mountain Dew soda 1/2 cup shredded cheddar cheese
Instructions:	Preheat dutch oven by setting on bed of coals. Chop bacon into 1-inch pieces. Dice vegetables. Cut chicken breasts in half lengthwise. Fry bacon in dutch oven until crispy. Remove bacon from d.o. but leave grease. Shake chicken breasts in baggie of flour to coat. Cook in bacon grease to brown, about 5 minutes, turning a couple times. Pour vegetables, bacon, and Mountain Dew on top of chicken. Cover with lid and cook at 350F for 45 minutes with 3/4 of coals on lid. Using tongs or fork, lift chicken breasts so they are resting on top of vegetables. Sprinkle cheese over the chicken. Cook an additional 10 to 15 minutes. Serves 6 to 8. (photo from W.T.)

Mountain Man Omelette
Intended for:	Scouts BSA
Ingredients:	1 lb. hot pork sausage 1 lb. bacon 1 onion 1 Tbsp minced garlic 1 green bell pepper 1 red bell pepper 4 mushrooms 18 eggs 3/4 cup milk 3 cups grated Cheddar cheese picante sauce salt and pepper
Notes:	breakfast
Instructions:	Heat Dutch Oven over coals to about 375 degrees for Frying. Fry sausage until brown, then remove it, leaving grease behind. Cut bacon into 1 inch slices. Fry until crisp. Remove excess grease from dutch oven. Dice onion, green pepper, red pepper, and mushrooms. Add sausage, onion, garlic, bell peppers, and mushrooms to dutch oven. Saute until vegetables are tender. Mix eggs and milk in a bowl or zip-loc. Pour eggs into dutch oven. Cover and Bake at about 350 degrees for 20 minutes, or until eggs are firm. Spread cheese over eggs. Cover and let stand until cheese is melted. Serves: 8 using picante sauce as they choose.

Mumbo Jumbo Breakfast
Intended for:	All Scouts
Required:	skillet spatula
Ingredients:	Per person: 2 strips bacon, cut in 1/4s 1 small potato, sliced thin 2 eggs Tabasco sauce.
Instructions:	Heat skillet and start cooking bacon. When bacon is nearly cooked, add potatos. Cook for 10 minutes or until potatos begin to brown, stirring occasionally. Add eggs. Stir until done. Serve and each person can add tabasco if desired.

Mushroom Round Steak
Intended for:	Scouts BSA
Ingredients:	1 lb mushrooms 1/2 tsp salt 2 onions 1/2 tsp pepper 1/4 lb butter 2-3 lb. round steak 8 oz can tomato sauce 1 cup flour 1 Tbsp Worcestershire sauce
Notes:	main course
Instructions:	Slice mushrooms. Dice onions. Cut meat into strips and coat with flour. Melt butter in Dutch Oven. Saute meat for 5 min. Add onion and mushrooms. Cook until onion turns clear, about 5-8 minutes. Add remaining ingredients and stir well. Simmer 1 to 1.5 hours. Serve with rice, potatoes, or noodles. Serves 8-10.

Nacho Dip
Intended for:	Scouts BSA
Ingredients:	1 lb ground beef 1 lb hot pork sausage 1 pkg hot taco seasoning mix 1 tsp cumin 1 onion, chopped 2 cloves garlic, minced 1 small jar jalapeno peppers, drained 1 can refried beans 8oz shredded Monterey Jack cheese 8oz shredded cheddar cheese 1 jar salsa 1 bag tortilla chips
Instructions:	Brown ground beef, pork sausage, onions, and garlic in dutch oven over hot coals. Drain off grease. Add taco seasoning, cumin, and 1/4 cup water. Stir and simmer for 3-5 minutes. Spread beans over meat, then cheese, then jalapenos, then salsa. Bake at 325 for 30 minutes with 3/4 of coals on top. Scoop out of D.O. on tortilla chips or spoon into individual bowls. Serves 4-6

No Bean Hot Chili
Intended for:	Scouts BSA
Ingredients:	2 lb. lean chuck roast 1 large onion 8 strips of bacon 6 cloves garlic 6 jalapeno peppers 2 tsp salt 4 Tbsp chili powder 1 Tbsp cumin 1 Tbsp oregano 1 20 oz. can chopped tomatoes
Notes:	main course
Instructions:	Cut roast into 1 inch cubes. Chop onion. Mince garlic. Seed and chop peppers. Preheat dutch oven to 350 degrees. Fry bacon until well done. Remove bacon, leaving grease behind. Brown meat, garlic and onions in bacon grease. Add jalapeno peppers and mix well. Add remaining ingredients. Heat to 300 degrees. Cook 1 hour. Serves about 8.

Old Style Green Beans
Intended for:	Scouts BSA
Ingredients:	1 lb. bacon cut into squares 2 lbs. fresh green beans 1 can cream of mushroom soup 1/4 cup lemon juice
Notes:	side dish
Instructions:	Mix all ingredients except bacon and put in dutch oven preheated to 325 degrees. Scatter bacon all over the top of the beans. Cook for 35 minutes.

Pancakes A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 1/2 cups milk 2 tablespoons melted butter vegetable oil
Notes:	breakfast
Instructions:	Pour flour, baking powder, and salt into a zip-loc and mix it very well. In a separate bowl, mix egg and milk. Pour flour mixture into bowl, stirring only until smooth. Blend in melted butter. Place dutch oven lid upside down over coals - place two pieces of wood parallel on the coals and rest the lid on them to leave air space under lid. Pour some vegetable oil on the paper towel and wipe the lid to cover it in a thin film of oil. Pour about 1/4 cup of batter in the center of the griddle. Cook until brown and dry around edges with bubbles on top. Flip over and brown the other side. Makes 12-16 pancakes, depending on size.

Pasghetti
Intended for:	Scouts BSA
Required:	dutch oven
Ingredients:	2 lb. hamburger 1 medium onion 5 Cups water 1/2 tsp garlic powder 1 tsp ground oregano 1 tsp ground basil 67 oz. Prego spaghetti sauce 1 lb. dry spaghetti noodles 3/4 lb. mozzarella cheese 3/4 cup parmesan cheese
Instructions:	Heat dutch oven to 375 degrees for Frying and brown the hamburger. Chop onion. Add onion and cook another 5 minutes. Drain off excessive grease. Add water and bring to a boil. Break noodles in thirds and drop into dutch oven. Lower heat to 300 degrees, cover with lid, and wait 3 minutes. Stir noodles, replace lid, and wait 3 more minutes. Stir in garlic powder, oregano, basil, and sauce. Grate mozzarella cheese. Spread mozzarella cheese over top. Sprinkle parmesan cheese on top. Cover with lid, move some heat to top, and Bake at about 350 for about 30 minutes. Makes about 8 large servings

Peach Cobbler
Intended for:	Scouts BSA
Ingredients:	Filling: 2 quarts of canned sliced peaches 3/4 cup sugar 3/4 cup water 3 tsp corn starch Crust: 2 cups flour 3 Tbsp sugar 1 Tbsp baking powder 6 Tbsp butter 3/4 cup condensed milk
Notes:	dessert
Instructions:	Filling: Preheat dutch oven to 250 degrees. Dump peaches and juice into D.O. Dissolve cornstarch into water and stir into peaches. Sprinkle sugar, covering the surface. Cover and simmer. Crust: Mix all ingredients except milk in a large bowl. Add about half the milk and mix. Mix in more milk as needed until a soft dough is formed. Pat the dough out onto a floured board until it is 1/2 inch thick. Cut into 1/2 inch wide strips. Open the D.O. and crisscross the strips on the peaches. Cover and cook 20 minutes until crust is browned. Serves 8-10.

PECS Breakfast A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	1 lb. pork sausage links or patties 1 box frozen hash browns or 3 potatoes 12 eggs 1/2 lb. cheddar cheese salt and pepper
Notes:	breakfast
Instructions:	Grate cheese. Heat dutch oven to 375 degrees for Frying. Cut or tear the sausage into little pieces and dump into dutch oven. Stir until sausage is cooked. (or heated if using precooked sausage) Peel and shred or dice potatoes to make hash browns, and then add to dutch oven - Or just add frozen hash browns. Stir and fry until hash browns are browned, about 10 minutes. Remove dutch oven from coals. Mix eggs in a bowl or zip-loc and pour over top of potato/sausage base. Season with salt and pepper. Cover dutch oven and add coals to the lid to Bake for about 20 minutes. Grate the cheese. When eggs are cooked, sprinkle cheese over them, replace lid, and cook for 5 minutes to melt cheese. Serves 6

Peter's Fish Soup
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	8 cups water 4 chicken ramen noodle packages 2 pounds frozen cod, tilapia, or other white fish 1 16-ounce bag of frozen peas and carrots
Instructions:	Pour water and spice packs from ramen noodles into the dutch oven. Heat dutch oven to about 250 degrees on coals for Simmering. Cut fish into 1 inch cubes Bring to a boil, and then add the fish cubes. Keep a low boil for 10 minutes. Break ramen noodle bricks into smaller chunks and add them to dutch oven. Heat for about 5 minutes, while occasionally giving a soft stir. Cook until the noodles are soft and unraveled. Softly stir in frozen peas and carrots. Heat for another 5 to 10 minutes. Serves about 8.

Pie Iron Pies A Favorite Recipe
Intended for:	All Scouts
Required:	Pie Iron (Coghlin's $13.00)
Ingredients:	1 can apple pie filling 1 loaf bread 1/4 stick butter brown sugar cinnamon
Notes:	Have a handful of irons for a group campfire. Have a choice of apple, cherry, or blueberry filling. Have whipped cream.
Instructions:	Heat pie iron for a couple minutes. Open pie iron and rub inside with stick of butter. Sprinkle sugar in both sides of iron. Place slice of bread on one side of iron. Top with spoonful of apple pie filling. Sprinkle on cinnamon and brown sugar. Place on second slice of bread and close pie iron. Hold over campfire for 2 minutes, flip, and hold 2 more minutes.

Pie Iron Pizzas
Intended for:	All Scouts
Required:	Pie Iron (Coghlin's $13.00)
Ingredients:	1 loaf of bread 1 can pizza sauce sliced pepperoni mozzarella cheese olive oil or butter
Notes:	Really need a few pie irons to cook for a group - each pizza takes about 5 minutes
Instructions:	Be careful of hot pie irons! With a paper towel, spread olive oil or butter on inside of each side of pie iron. Place a piece of bread in one side. Top with sauce, pepperoni, cheese, and second slice of bread. Close pie iron and hold over campfire for 2 minutes, flip and hold for 3 minutes or until cheese is all melted when checked.

Pig On a Stick
Intended for:	All Scouts
Required:	hotdog forks fire
Ingredients:	1 package (about 10) fully cooked sausage links 1 package refrigerated breadsticks Spices
Notes:	This is a fun, easy, open fire breakfast with little clean up.
Instructions:	Spear a sausage link on a stick. Lay out one breadstick dough strip and sprinkle desired spice on it. Wrap dough around sausage and pinch the end or poke it over the stick end. Cook over coals until the bread is browned. If you hold it too close to the coals, the outside will brown and the inside will still be doughy. Take your time and keep rotating it. While you are cooking your pigs, you could be letting your Egg In an Orange cook in the coals.

Pineapple Upside Down Cake
Intended for:	Scouts BSA
Ingredients:	1 yellow cake mix 3 eggs 1/3 cup oil 1 20-ounce can pineapple slices 2 tablespoons butter 3/4 cup brown sugar 12 maraschino cherries
Notes:	dessert
Instructions:	In a large bowl, blend the dry cake mix, eggs, oil, and juice from the pineapples instead of a cup of water. Warm the dutch oven over a few coals. Melt the butter in the dutch oven. Remove the dutch oven from the coals. Swirl the butter around to coat the entire bottom and at least an inch or so up the sides of the dutch oven. Sprinkle the brown sugar evenly over the melted butter. Lay eight pineapple slices in a circle with a ninth slice in the center. Place a maraschino cherry inside the hole of each pineapple slice. Pour the cake batter over the pineapple slices in a large circle, ensuring it fills out to the edges. Bake at about 350 degrees for about 40 minutes. The cake is done if a toothpick inserted into cake comes out clean. Bake longer as needed. When finished, remove the dutch oven from the heat and let the cake cool for 5 to 10 minutes. Open the dutch oven and lay an 11-inch dinner plate upside down on the cake. Holding the plate in place with one hand, and the dutch oven with the other, flip the whole thing upside down. Lift the dutch oven leaving the cake on the plate. Options: Go ahead and place more cherries in the spaces between the pineapple slices if you want more color and flavor. Serves 8-12. Ray M. made this cake!

Pizza Casserole
Intended for:	Scouts BSA
Ingredients:	1/2 lb. ground beef 1/2 lb. pork sausage 8 oz. mozarella cheese 8 oz. cheddar cheese 3 pkg. crescent rolls 1 15 oz. can pizza sauce
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees for Frying. Brown ground beef and sausage. Remove meat to a bowl and dispose of excess grease. While waiting 10 minutes for dutch oven to cool, shred the cheese. Open two packages of crescent rolls and unroll into two sheets. Divide one and a half sheets into triangles and line the bottom of the dutch oven, filling all empty space. Spread pizza sauce on dough. Spread browned meat on sauce. Add all cheese. Form a crust on top with the remaining 1.5 sheets of rolls. Arrange coals to Bake at 350 degrees for 30 to 40 minutes. Serves 6 to 8

Pizza for Breakfast A Favorite Recipe
Intended for:	Scouts BSA
Ingredients:	1 tube of Crescent Rolls 1 cup sharp cheddar cheese 1 cup hash browns 1 green onion 1 lb sausage 3 eggs 3 Tbsp red bell pepper 3 Tbsp yellow bell pepper 3 Tbsp milk 3 Tbsp parmesan cheese 1/2 tsp salt 1 tsp pepper
Notes:	breakfast
Instructions:	Grate the cheese Thaw the hash browns if they are frozen Slice the onion Brown and drain the sausage Beat the eggs Dice the peppers Unroll the crescent rolls and cover the bottom of a 12 inch Dutch Oven with flattened crescent rolls. Sprinkle sausage, peppers, hash browns, green onion, and cheddar cheese evenly over the rolls. Mix eggs, milk, salt and pepper in a bowl. Pour egg mixture into D.O. Sprinkle parmesan cheese on top. Bake for 20 minutes at 350 degrees, about 10 briquettes on bottom and 15 on top. Serves 6-8 scouts.

Pocket Pizza A Favorite Recipe
Intended for:	All Scouts
Required:	dutch oven or aluminum foil campfire coals long fire tongs
Ingredients:	6 pita breads 1 14oz. can pizza sauce 12 oz. grated cheese 1 7oz. pkg sliced pepperoni optional: sliced black olives, mushrooms, pineapple chunks, diced peppers, ...
Notes:	Use precooked meat since you are just heating it up.
Instructions:	Cut each pita bread in half to form two pockets and spoon pizza sauce into pocket spreading it evenly. Add 4 or 5 slices of pepperoni, 1 ounce of cheese, and other toppings. Don't overstuff it or it will tear. Repeat to make a dozen pockets. Stand the pockets up in the dutch oven. Put lid on the dutch oven and Bake at 350 degrees for 20 minutes. You can make these directly in fire coals by wrapping each pocket in foil and placing in coals. Cook for a couple minutes, flip, and cook another two minutes.

Pom-Pom French Toast
Intended for:	Scouts BSA
Required:	Bowl Skillet measuring spoon
Ingredients:	2 tablespoons vegetable oil or margarine 4 hamburger buns or hotdog buns 1 apple 3 eggs 2 tablespoons milk cinnamon powder syrup, powdered sugar, jelly, whatever
Notes:	'Pomme' is French for 'Apple'. So, Pom-Pom French toast is Apple French Toast - get it? :-)
Instructions:	Peel apple and slice into very thin pieces and cut into quarters. Heat skillet with oil in it. Beat eggs and milk in bowl. Tear buns into thumb size pom-poms. Dump pom-poms into eggs and stir until the buns have soaked up all the egg. Dump buns and apples into skillet. Cook for 5-10 minutes or until eggs are cooked. Serve and sprinkle with cinnamon and/or powdered sugar. Drown in syrup and/or jelly and make a big finger-licking mess. Serves 3-4 scouts

Pork Chops and Potatoes
Intended for:	Scouts BSA
Ingredients:	6 pork chops 6 potatoes, sliced thin 1 onion, sliced 2 cans cream of mushroom soup cooking oil
Notes:	main course
Instructions:	Pour a thin layer of oil in the dutch oven and heat. Brown the pork chops well in the oil. Drain off excess oil. Lay pork chops in a layer on bottom of dutch oven. layer sliced potatoes on top. Layer onion on top. Pour cream soup over the top. Simmer with all coals under the dutch oven until potatoes are tender. Check after 20 minutes, then every 10 minutes. Can sprinkle grated cheese on top too. Can use cream of potato, cream of corn, or other cream soup, if preferred. Serves 6.

Pork Chops and Veggies
Intended for:	Scouts BSA
Ingredients:	6 pork chops, 1 inch thick 3 Tbsp butter 3 carrots 1 tsp basil 6 pkgs instant onion soup mix (1/4oz. size) 2 cups water 1-1/2 cup fresh green beans 3 small potatoes
Notes:	main course
Instructions:	Cut carrots into 1/2 inch slices. Cut beans into 1 inch lengths. Peel potatoes and cut into 1/2 inch cubes. Preheat dutch oven to 325 degrees. Melt butter. Brown chops on both sides. Remove chops. Drain off butter and grease. Place vegetables in oven and place chops on top. Mix soup mix and water. Pour over chops and bring to a boil. Cover and reduce heat to about 250 degrees. Simmer 45 minutes or until chops are tender. Serves 6 scouts

Potato Cheese Soup
Intended for:	Scouts BSA
Ingredients:	about 12 potatos 2 large onions 4 stalks celery 1-2 tsp salt 4 C water 4 C Half-n-half 6 Tbsp butter 1 C shredded cheddar cheese
Instructions:	Peel and cut potatos into 1/2 inch cubes Chop onion and celery. Put water, potatos, onions, celery, and salt in a dutch oven or large pot. Simmer for 15 minutes, until potatos are soft. With a large fork, mash the potatos into small pieces. Stir in half-n-half, butter, and cheese. Simmer until hot, but do not boil. Serves 6 to 8.

Raisin Bread Pudding
Intended for:	Scouts BSA
Ingredients:	8 slices cinnamon raisin bread 4 eggs 2 cups milk 1 tsp vanilla 1/4 cup sugar 1/4 cup butter 1/2 cup raisins 1 tsp cinnamon
Notes:	dessert
Instructions:	Mix all ingredients except bread in a bowl. Tear bread into 1 inch squares and drop in D.O. preheated to 325 degrees. Pour egg mixture over bread. Cook for 45-50 minutes. Serves 8 scouts

Real Chicken Soup
Intended for:	Scouts BSA
Ingredients:	4 boneless chicken breasts 4 chicken bouillon cubes 2 stalks celery 1 onion 1 pound carrots 8 oz. bag Egg Noodles saltine crackers salt and pepper as desired
Instructions:	Start 1/2 gallon of water heating ( 8 cups ) Cut celery, carrots, and onion into small pieces. Cut chicken into 1/2 to 1 inch chunks. Add all ingredients, except noodles, to water. Bring to a boil and simmer for 20 minutes. Add noodles and simmer for 10 minutes or until noodles are soft. Add salt, pepper, and crackers as individuals desire. Serves about 8

S'more Pie
Intended for:	Scouts BSA
Required:	pie tin dutch oven
Ingredients:	1 1/2 cup graham cracker crumbs 1/3 cup sugar 6 tablespoons butter 2 cups chocolate chips 2 cups mini marshmallows
Instructions:	Either buy a premade graham cracker crust or make your own: Melt butter. Mix butter with graham crumbs and sugar. Press into pie tin. Heat dutch oven to about 350 degrees. Cover graham crust with layer of chocolate chips. Cook in D.O. for about 5 minutes to melt chips. Cover chocolate chips completely with layer of mini-marshmallows. Cook in D.O. for about 10 minutes. Check every 5 minutes until marshmallows are brown. Carefully remove pie tin and set to cool. If you can set it in snow or shallow cold water, it will cool the crust faster. Serves 8, but they'll want more.

Salmon in Foil Pack
Intended for:	All Scouts
Required:	aluminum foil
Ingredients:	1 - Red onion, halved lengthwise and very thinly sliced 1 - Clove Garlic, sliced 1 - Lemon, very thinly sliced Kosher Salt and freshly ground Black Pepper 1.5lb Salmon Fillet Piece Center (skinless) 4 Tbsp Unsalted Butter, melted 1 Tbsp Dried Italian Seasoning
Notes:	A simple salmon foil pack recipe. We cook a big piece instead of four smaller fillets and split it up. The onion, garlic, lemon, and butter come together to make the perfect sauce.
Instructions:	Prepare a grill for medium-high heat. Toss the onion, garlic, and lemon with a generous pinch of salt and pepper. In the center of a 24-inch long piece of heavy duty foil, spread the mixture. Put the salmon on top of the onion mixture and drizzle with the melted butter, sprinkle with the Italian seasoning and a generous amount of salt and pepper. Fold over twice the 2 long sides of foil together to seal. Crimp to seal by bringing the ends of the foil in. Leave a little room for steam to circulate inside. Cook packet on the grill for 10 to 15 minutes. Open the packet and check the salmon (careful of the steam). With a slightly rosy center, it should be mostly opaque. Shift the package on a cutting board and set aside for 5 minutes.

Sausage Creole
Intended for:	Scouts BSA
Ingredients:	2 lbs sausage links or kelbasa sausage 1 red bell pepper 1/2 C chopped onion 2/3 C chopped celery 2 C water 2 can stewed or diced tomatoes (undrained) 4 Tbsp olive oil 1/2 C sliced green olives 2 ~7oz. pkg Spanish Rice mix 1/4 tsp cayenne pepper
Notes:	main course
Instructions:	Cut sausage into 1/2 inch chunks. Dice bell pepper. Heat dutch oven over coals, none on lid. Saute pepper, onion, and celery in olive oil. Combine all ingredients in D.O. and bring to boil. Place D.O. on low heat (4 briquettes) and place 8 briquettes on lid. Simmer about 25 minutes until rice is tender and water is absorbed, stirring occasionally. Serves 6 scouts

Scramble
Intended for:	Scouts BSA
Required:	2 skillets
Ingredients:	Per scout: 1 slice bread 1/4 cup diced onion 1 egg 1 strip bacon - diced 1 breakfast sausage - diced 1/4 lb hamburger 1/4 cup grated cheddar cheese 1/4 cup hash browns or diced potato salt and pepper tabasco sauce
Instructions:	Combine all meat (hamburger, sausage, bacon) into a skillet and fry. While frying meat, crack eggs into second skillet and scamble them. When eggs begin to set, add hash browns or potatoes. Continue to scramble. Drain grease from meat. Move half the meat to the egg skillet and half the eggs to the meat skillet. Depending on the desires of the scouts, mix the meat and eggs or keep separate. Serve with cheese sprinkled on top and a slice of bread to wipe the plate. Each can add salt, pepper, and hot sauce as desired.

Shepherd Pie
Intended for:	Scouts BSA
Ingredients:	2 lb hamburger 1 green pepper 1 onion 2 celery stalks 1 can diced tomatoes 1 small bag frozen vegetables 3 cups prepared mashed potatos 8 oz. cheddar cheese salt & pepper
Notes:	main course
Instructions:	Heat dutch oven to 375 degrees for Frying. Brown hamburger. Dice the green pepper, onion, and celery. Add green pepper, onion, and celery to dutch oven. Stir about 5 minutes, until vegetables are soft. Stir tomatoes and mixed vegetables into hamburger. Prepare the mashed potato flakes to make 3 cups. Spread mashed potatoes over top of hamburger/vegetable mix, cover it completely like a shell. Put lid on dutch oven, rearrange heat, and Bake at about 350 degrees for 30 minutes. Shred the cheese. Sprinkle cheese on potatoes and bake another 10 minutes or until cheese is melted and golden. Serves 6 to 8.

Short Corn
Intended for:	Scouts BSA
Ingredients:	4 ears of corn salt butter
Instructions:	Fill dutch oven about half full of water. Set closed dutch oven on bed of coals to bring water to boil. Shuck the corn. Cut off the stem and tip ends of each ear. Cut each ear into 2.5 to 3-inch chunks - at least 1/2 shorter than depth of dutch oven so the lid will close. Should get 3 chunks from each ear. When water is boiling, remove it from the coals. Stand corn chunks on end in dutch oven to fill all space. If there's too much water, pour a bit out. If not enough, add a bit. The water level should be just covering the corn. Put lid on dutch oven and set on coals to bring back to a boil. Once water starts boiling out between the dutch oven and lid, remove it from coals and let it sit closed for 4 to 5 minutes. Each scout can butter and salt their corn as they'd like. Serves 4 to 6.

Simple Breakfast Burritos A Favorite Recipe
Intended for:	Scouts BSA, Webelos Scouts
Required:	skillet knife spatula
Ingredients:	1/4 stick butter or non-stick spray 8 Soft tortillas 8 pre-cooked sausages 2 potatos, peeled 4 eggs 1/2 cup shredded cheese salsa
Notes:	If cooking for more people, be careful trying to cook too much food all at once in a skillet that is too small.
Instructions:	Cut the sausage into small pieces. Slice and dice the potatos. Melt the butter in skillet. Add sausage and potatos. When the potatos are brown, mix in the eggs. If you have room, warm the tortillas while cooking the eggs. Put 1/8th of the eggs in a tortilla. Sprinkle with cheese and salsa as desired. Roll up, and devour. Makes 8 burritos, serving 4 scouts.

Simple Chicken Alfredo
Intended for:	Scouts BSA
Ingredients:	1 pkg dry fettuccini alfredo 1 can of chicken breast 1 small can condensed milk salt, pepper, and other spice as desired
Instructions:	Prepare fettuccini noodles in a small pot on stove or over fire, following package directions and using condensed milk. Add chicken when noodles are nearly tender. Heat for 5 minutes, stirring occasionally to prevent burning the bottom. Serves 2 - good for backpacking or new cooks.

Simple Chili
Intended for:	Scouts BSA
Ingredients:	1 Tbsp olive oil 1 diced onion 1/2 green pepper, chopped 3 cans crushed tomatoes 2 cans dark red kidney beans 3 Tbsp chili powder 1 tsp salt 1 Tbsp sugar
Notes:	main course
Instructions:	Preheat dutch oven to 325 degrees. Heat the olive oil and saute the onions and pepper 5-7 minutes. Mix in all ingredients and bring to a boil. Lower the heat to 275 degrees and cook covered for 1 hour. Can add hamburger if desired. Serves 6 scouts.

Simple Dutch Oven Pizzas
Intended for:	All Scouts
Ingredients:	1 pkg. Hamburger Buns 1 can Spagetti Sauce 1/2 lb Shredded Cheese Selected pizza toppings - pepperoni, olives, ...
Notes:	main course
Instructions:	Cut open buns. Spread sauce on bun. Add cheese and toppings. Place 6 buns in the dutch oven, depending on size. Cook for 8 minutes, longer if the cheese has not melted. Serves 16 pizzas, 6 to 8 scouts

Simply Salmon
Intended for:	Scouts BSA
Ingredients:	2 oranges, or 4 clementines 1/4 cup water 6 4-ounce salmon fillets dill weed
Instructions:	Slice oranges into cross-sections, each about 1/4 inch thick. Arrange a layer of orange slices in the bottom of the dutch oven, saving 6 slices. Pour water into the dutch oven. Lay salmon fillets on orange slices with the salmon skin side down. Sprinkle dill weed over the salmon. Be generous. Place 6 orange slices on top of salmon fillets. Put lid on the dutch oven and Bake at about 350 degrees for about 30 minutes. Use a fork to poke through the center of a fillet to check for doneness. Move the fork so you can see the coloring of the meat on the inside. The meat should be the same opaque color throughout. A slightly darker color in the center is ok, but not translucent like it was before cooking. Serves 6.

Soda Pineapple Beans
Intended for:	Scouts BSA
Ingredients:	1/2 lb sliced bacon 1 diced onion 2 diced bell peppers 1 cup chopped mushrooms 4 cloves minced garlic 56oz. canned pork & beans 2 diced tomatos 1/2 cup tomato paste 1/2 lb. sliced summer sausage 1 cup brown sugar 1 cup picante sauce 16oz. drained pineapple chunks 1 can cola - Coke, Pepsi, Dr. Pepper
Instructions:	Heat a 12" Dutch Oven over hot coals, or 20 briquettes. Cut bacon into 1/2" pieces. Fry in D.O. until crisp. Add onions, bell peppers, mushrooms and garlic. Cook until tender. Add remaining ingredients. Move half the heat to the top of the D.O. Cover and simmer 30-40 minutes stirring every 10 minutes. Serves 10 scouts.

Sonic's Chili Dogs
Intended for:	Scouts BSA, Webelos Scouts
Ingredients:	1 package hotdogs (8) 1 package buns (8) 2 cans of chili 1/2 lb. shredded cheddar cheese
Instructions:	Cut up the hotdogs or leave them whole. Heat up the chili and hotdogs in a pot. Open a bun on a plate and spoon one hotdog and chili over the bun. Sprinkle cheese on top if desired. Serves 6-8 scouts.

Spaghetti 1-Pot
Intended for:	All Scouts
Ingredients:	1 pound package spaghetti noodles 1 pkg dry spaghetti mix 1/2 pound cooked hamburger 1 6oz can tomato paste oregano, basil, thyme, ... as desired
Instructions:	Fill dutch oven 2 inches deep with water and bring to a boil over coals. Break 1 package of spaghetti noodles in half and add to d.o. Bring to boil and simmer 10 minutes. Pour off all but about 2 cups of water. Add spaghetti sauce mix. Add tomato paste. Add any other spices you like - oregano, basil, ... Add precooked hamburger. Simmer for 10 to 15 minutes. Remove lid and simmer longer to thicken, if it is too runny. Serves 4 to 6 people. Can make it in a pot on stove and use dehydrated hamburger when backpacking.

Spiced Rhubarb
Intended for:	Scouts BSA
Ingredients:	5 cups rhubarb in 1/2 inch cubes 2 1/2 cup sugar 1/2 cup cider vinegar 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ground allspice
Notes:	dessert
Instructions:	Preheat dutch oven to 375 degrees. Dump in rhubarb and then all other ingredients. Stir and bring to a boil. Reduce heat to 275 degrees and simmer for 1 hour. Serve on biscuits or ice cream. Or, just eat it like my son does - he loves rhubarb.

Spicy Cornbread
Intended for:	Scouts BSA
Required:	1 C butter (1 stick) 2 C yellow cornmeal 2 C flour 2 tsp salt 4 tsp baking powder 2 Tbsp sugar 1/4 tsp ground cayenne pepper 1 C powdered milk 1 C grated pepperjack cheese 1/2 C jalapeno peppers, chopped 3 C water 4 eggs
Instructions:	Put butter in dutch oven and set over a couple coals to melt the butter. Combine all dry ingredients (first 7 listed) into a large bowl and mix together. Mix in cheese and peppers. Stir water, eggs, and butter into the bowl of dry ingredients. (you can use 3 cups of milk instead of powdered milk and water) Mix thoroughly to make a smooth batter. Pour into dutch oven. Bake at 350 degrees. After 30 minutes, poke a toothpick in the center. If it comes out dry, it's done. If not, bake another 10 minutes. Serves 8

Split Pea Soup
Intended for:	Scouts BSA
Ingredients:	2 quarts water 1 lb dry split peas 1 small onion 3 carrots 3 potatoes 1 celery stalk 3/4 lb ham 1 tsp garlic powder (or 1 Tbsp minced garlic) 1/2 tsp cayenne pepper 1/2 tsp salt 1/4 tsp black pepper
Instructions:	Pour water into dutch oven. Heat dutch oven over coals to about 300 degrees for Frying. Add split peas. Peel and dice onion, carrots, and potatoes. Chop celery. Dice ham. Stir all ingredients into dutch oven. Bring to a boil, stirring occasionally. Reduce heat to about 225 degrees and cover with lid to Simmer for 2 hours. Check and stir every 15 minutes to prevent burning on the bottom, especially as the soup thickens. Add more water if the soup seems too thick.

Spud - egg
Intended for:	Scouts BSA
Ingredients:	Potato, Egg, knife, spoon, 3 toothpicks aluminium foil
Instructions:	Stand potato on it's end and slice off top, put this to one side. Cut a hole in the body of the potato, large enough to hold a cracked egg, taking care not to cut too close to the edge of the potato, this is spooned out and discarded. Break egg into the hole in potato. Place the top back on and secure with the toothpicks. Wrap the whole in foil and place into a fire for 20-30 minutes, take out and check with a fork or knife.

Stroganoff
Intended for:	Scouts BSA
Required:	dutch oven or skillet
Ingredients:	3 Tbsp flour 1 1/2 tsp salt 1/4 tsp pepper 1 lb. beef tenderloin 1/2 C onions, chopped 1 lb mushrooms, sliced 1/4 C butter 2 tsp minced garlic 1/4 C water 1 15oz. can chicken broth 1 C sour cream chopped chives or dill weed
Instructions:	Combine flour, salt, and pepper in 1 gallon ziploc. Cut beef into 1/2 inch to 1 inch cubes. Dump beef cubes into flour mixture and shake to coat. Melt butter in dutch oven or skillet over 350 degree coals for Frying. Brown beef in butter, turning often. Add onion and garlic, sauteing until golden, about 5 minutes. Add water, broth, and mushrooms. Reduce heat to 225 degrees and simmer about 25 minutes, stirring occasionally. While cooking, prepare a pot of rice, noodles, or mashed potatoes. Stir sour cream into beef and heat for about 3 minutes, but do not boil. Serve beef stroganoff on noodles, rice, or potatoes with chives or dill sprinkled on top. Makes about 6 servings.

Stromboli
Intended for:	Scouts BSA
Ingredients:	1/2 lb bacon (8 strips) 1/2 lb ham 3 scallions 1 11-ounce tube of refrigerated French bread dough 1 cup shredded swiss cheese
Instructions:	Cut bacon into small slices. Heat dutch oven over coals to about 375 degrees for Frying. Cook bacon in dutch oven until crisp. When crisp, remove bacon to a paper towel. Drain any excess grease from dutch oven and allow dutch oven to cool for safety. Slice ham as thinly as possible (or purchase sliced ham at the deli counter) Slice scallions thinly. Unroll bread dough onto a floured board and stretch it in one direction as much as possible without tearing. Spread ham over dough, leaving at least 1/2 inch on one long edge uncovered. Spread bacon, onions, and cheese over ham. Starting with the edge opposite the uncovered long edge, roll the dough back into a loaf shape. Press the outside seam edge closed. When the dutch oven is cool enough to not get burned, place the loaf into the dutch oven, seam down, making a circle with the ends meeting. Press the ends together to make a complete circle. Cover with the dutch oven lid and Bake at about 350 degrees for about 30 minutes, until the dough is golden. Remove the lid and let the Stromboli cool for a few minutes before slicing. Serves 4.

Sugar Cookies
Intended for:	Scouts BSA
Ingredients:	1/2 cup softened butter 1/2 tsp salt 1 cup sugar 2 tsp baking powder 1 egg 2 cups flour 1/2 tsp vanilla extract
Notes:	dessert
Instructions:	Preheat dutch oven to 400 degrees. Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients and mix well. Drop onto greased pie tin. Place on inverted pie tin in D.O. Bake for 6 to 7 minutes.

Sunrise Cake
Intended for:	Scouts BSA
Required:	12 inch dutch oven
Preparation:	can mix all dry ingredients except nuts in a baggie at home
Ingredients:	2 1/4 C flour 1/2 tsp salt 1 Tbsp cinnamon 1 C sugar 1 tsp baking soda 1 tsp baking powder 3/4 C vegetable oil 1 egg, beaten 1 C buttermilk 1 C rough chopped nuts (pecans, walnuts, almonds, your choice)
Instructions:	In a bowl, mix all ingredients except the nuts. Pour batter into dutch oven, spreading it evenly. Sprinkle nuts over top of batter. Bake at 350 degrees for 30 minutes. Serves 6-8

Super Chocolate Brownie
Intended for:	Scouts BSA
Required:	12 inch dutch oven large spoon
Preparation:	Prepare coals.
Ingredients:	1 box dry brownie mix (about 19oz.) eggs, water, and oil as required for mix 1/2 cup chocolate syrup 1 cup chocolate chips
Instructions:	Pour brownie mix into dutch oven. Add eggs, water, and oil as directed on package. Mix in chocolate syrup and chips. Place on 10 briquettes of coals with 18 briquettes on lid. Check at 15 minutes, then every 5 minutes for doneness. Stick in a whittled toothpick - if it comes out clean, it's done. Serves about 8, but you might want to just eat right out of the cooled dutch oven.

Super Easy Spaghetti
Intended for:	Scouts BSA
Required:	1 large skillet 1 large pot
Ingredients:	1 lb. hamburger 2 cans spaghetti sauce 1 small onion garlic powder salt 1 lb. spaghetti noodles
Instructions:	Boil 2 quarts of water in the pot. When it is boiling, add the spaghetti noodles. They will cook better if broken in half first. While the water is warming, brown the hamburger, onion, and spice in the skillet. When the hamburger is cooked, drain, and add the spaghetti sauce. Simmer the spaghetti sauce while the noodles cook. Serves 6-8 scouts.

Swiss Steak
Intended for:	Scouts BSA
Ingredients:	3 lb round steak 3 stalks celery 3 Tbsp butter 1/2 cup ketchup 1 tsp salt 1 Tbsp parsley 1 onion
Notes:	main course
Instructions:	Chop celery into small bits. Chop parsley. Dice onion. Melt butter in Dutch Oven over 350 to 400 degree bed of coals. Brown steak in butter. Add celery, ketchip, parsley, and onion. Cover and simmer at about 180 to 200 degrees for 2 to 2.5 hours. Check every 20 to 30 minutes. Water may be added if mixture looks like its getting too thick. Serves 8 scouts.

Taco in a Bag A Favorite Recipe
Intended for:	All Scouts
Ingredients:	1 individual Dorito chips bag 1/3 cup hamburger 1/3 cup refried beans 2 Tbsp shredded cheese salsa
Notes:	This is quite a popular meal with the scouts I have around, but it's hard to call it cooking. :-)
Instructions:	Cook the hamburger in a skillet. Heat the beans. Cut open the end of a bag of chips. Spoon in some hamburger and beans, sprinkle on cheese, pour in salsa. If hamburger is cooked at home, this can be a cold lunch with no mess or clean-up. You can use a can of chili rather than hamburger and beans.

Taco Soup
Intended for:	Scouts BSA
Required:	2 lb hamburger 1 onion 2 tsp minced garlic 1 can Ro-Tel tomatos and green chiles 1 15oz. can corn 1 15oz. can black beans 1 15oz. can pinto beans 2 15oz. cans chicken broth 1 pkg dry taco seasoning mix 1 pkg dry ranch dressing mix 8 oz mild cheddar cheese ~12 oz. bag Fritos or Doritos
Instructions:	Brown the hamburger in dutch oven over 375 degree heat for Frying. Drain excess grease from dutch oven. Chop the onion and add to hamburger. Add garlic to hamburger. Pour in undrained cans of tomatoes, corn, and beans. Pour in broth. Pour in dry taco mix and dressing mix. Bring to boil, mixing occasionally. Lower heat to 225 degrees and Simmer for 20 minutes. Serve into bowls, sprinkling cheese and chips on top. Serves about 8.

Taco Tots
Intended for:	Scouts BSA
Ingredients:	2 lb hamburger 1/2 cup dry taco mix (2 packages) 1 cup water 1 15-ounce can corn 2 11-ounce cans nacho cheese soup 2 lb frozen tater tots
Instructions:	Heat dutch oven over coals to about 375 degrees for Frying. Brown hamburger in dutch oven. Add taco mix, water, and liquid from can of corn. Reduce the heat to about 225 degrees. Simmer for about 5 minutes, stirring occasionally. Spread corn over hamburger. Spread soup over corn. Place tater tots in one even layer on top, filling all open spaces. Don't use all the tater tots if they won't fit. Cover with lid, and move some of the heat to lid to Bake at about 350 degrees for about 50 minutes. Move all the coals to the lid and cook for 15 minutes longer, to crisp the tots. Serves 8.

Ticks On A Toilet Seat
Intended for:	All Scouts
Required:	apple corer sharp knife spreading knife cutting board
Preparation:	Use a corer that takes out just the core. Do not use the kind that also cuts wedges.
Ingredients:	apples cream cheese or peanut butter raisins chocolate chips
Instructions:	Core apples. Use a sharp knife to slice the apples crosswise to form 1/2" apple slices. (This is your toliet seat : a circle with a hole in the middle.) Spread peanut butter or cream cheese on top of slices. (PB sticks better than CC.) Cover with chocolate chips, raisins, and/or other small dried fruit pieces. Depending on the size of your apples, you should get 3 or 4 decent slices per apple. As a snack, most scouts will eat 2 slices each.

Trail Beef, Potatos, and Gravy
Intended for:	All Scouts
Ingredients:	1 box instant potatos 2 pkgs dry instant gravy mix 1 small Butter Buds 2 small jars dried beef, diced water, as determined by potato and gravy package instructions
Notes:	Easy, instant meal for long hiking trips. Great for cold weather. Write amount of water required on bag of ingredients or on slip of paper in bag.
Instructions:	Put all ingredients in a plastic bag for ease of transportation on trail. Boil water. Divide ingredients into individual bowls. Add water & stir. Serves 4 scouts.

Train Wreck A Favorite Recipe
Intended for:	Scouts BSA
Required:	Spatula, Skillet, Pot
Preparation:	2 Burners
Ingredients:	1 lb. Package Bacon 1 lb. Package Sausage Links 1 32oz. Bag Cubed Hash Browns 12 Eggs Syrup
Instructions:	Cut bacon and sausage into 1-inch pieces. Stir and cook bacon and sausage in hot skillet until thoroughly cooked, for at least 5 minutes. Put bacon and sausage in the pot and cover with lid to keep warm. In skillet, cook hash browns until they are crisp on the outside. Add bacon and sausage and stir. Mix eggs into hash browns. Stir until eggs scramble in with hash browns and are cooked firm. Add syrup as desired. Serves 6-8 scouts.

Tri Tip Teriyaki
Intended for:	Scouts BSA
Ingredients:	1 medium Tri Tip steak 1 can pineapple and juice 1 cup brown sugar 1/2 cup minced garlic 2 cups teriyaki sauce
Notes:	main course
Instructions:	Put all ingredients except steak in a large zip-loc bag and mix it together well. Add the steak and let it marinate overnight in a cooler or fridge. Dump all the contents of the bag into a dutch oven preheated to 325 degrees. Cook for one hour - less time if you like it more rare. Servings depend on the size of steak - about 1/4lb per scout.

Tuna Tortillas
Intended for:	All Scouts
Required:	aluminum foil
Ingredients:	package of 8 tortillas (7-9 inch size) 2 cans or pouches of tuna (or salmon) 1 cup diced celery (about 1 large stalk) 1/2 cup diced sweet pickles (about 3 small pickles) 1 cup Miracle Whip or light mayonnaise 1 cup shredded cheddar cheese
Notes:	Tuna is a very good source of protein with low fat. Make sure you drain the tuna into the hot fire and dispose of the cans so the smell does not attract visitors in the night.
Instructions:	Dice pickles and celery. Drain tuna. Mix mayonnaise, tuna, celery, pickles in a bowl. Place a tortilla on a sheet of foil. Spread 1/8 of the tuna mixture on the tortilla. Sprinkle 1/8 of the cheese on top. Wrap up the tortilla. Wrap foil around tortilla. Place on grate over coals or poke with hotdog stick and cook until cheese melts (about 5 minutes). If you place directly in coals or cook too hot, the tortilla will burn and the cheese will still be cold. Keep rotating the foil pack while cooking. Serves 8 scouts.

Venison Stew
Intended for:	Scouts BSA
Ingredients:	2 cloves garlic 4 green peppers 1 sliced onion 3 sliced potatoes 3 tablespoons shortening 4 carrots 2 pounds of cubed venison or beef 1 can tomato sauce 6 medium onions 1 cup water salt & pepper to taste
Notes:	main course
Instructions:	Fry sliced onion, garlic and shortening in Dutch oven. Add the meat and brown. Remove garlic. Cover with tomato sauce and water. Add carrots, peppers, potatoes and whole onions. Add more water if necessary along with the seasonings. Cook for 1 hour. Add hot coals to top of lid as well. Serves 6-8 scouts.

Wake Em Up
Intended for:	All Scouts
Ingredients:	3/4 pound ham 3 large jalapeno peppers 6 11-inch flour tortillas 4 cups (1 pound) shredded cheese, colby-jack or mexican blend 10 large eggs 3/4 cup milk 1/4 tsp cumin 1/4 tsp pepper 1/4 tsp salt 1/4 tsp onion powder 1/4 tsp garlic powder
Instructions:	Cut ham into 1/4 inch to 1/2 inch cubes. Remove seeds from jalapenos and slice thinly. Scatter one jalapeno across bottom of dutch oven. Tear 2 tortillas into 1 inch pieces and scatter over jalapeno slices. Scatter 1 cup of cheese over tortilla pieces. Scatter 1/4 pound of ham over cheese. Create a second layer of chilies, tortillas, cheese, and ham. Create a third layer. In a bowl, blend the eggs, milk, and all spices. Pour egg mixture into dutch oven. Put lid on dutch oven and let it sit for 20 to 30 minutes in a cool place. Heat dutch oven to about 350 degrees for Baking and cook for about 45 minutes.

White Chicken Chili
Intended for:	Scouts BSA
Required:	pot or dutch oven
Ingredients:	2 - 10oz cans of chicken breast chunks 1 can Northern beans, undrained 1 can Canneloni beans, drained 4 cups chicken broth 1 cup finely chopped onion 2 tsp minced garlic 1 bunch cilantro (leaves only), chopped 2 tsp cumin 2 tsp oregano 1/2 tsp cayenne 1 cup sour cream 3 cup shredded Monterey Jack cheese
Instructions:	In large pot, brown onion and garlic. Add all ingredients except the sour cream and cheese. Simmer 30 minutes. Add sour cream and cheese. Heat until cheese completely melts. Serves 6 scouts.

Witches Brew
Intended for:	Scouts BSA
Ingredients:	1 pound uncooked bacon, chopped 1 pound lean hamburger 2 cloves garlic, chopped 1 cup celery, diced 1 cup onion, diced 28oz can tomatoes, with juice 2 15oz cans dark red kidney beans 2 cups uncooked egg noodles 1 10oz can mushrooms 1 teaspoon black pepper 1 teaspoon seasoned salt 1 teaspoon cayenne pepper
Notes:	main course
Instructions:	Brown bacon, hamburger, and garlic in Dutch oven. Drain fat, if desired. Add celery, onion, tomatoes, beans, noodles, and mushrooms - liquid from cans also. Add seasonings and stir. Bake 45 minutes in Dutch oven at about 350 degrees. Serves 6 scouts. (photo from Laura C.)

Wormy Apples
Intended for:	All Scouts
Required:	aluminum foil
Ingredients:	1 apple 1 precooked sausage link
Instructions:	Core the apple Insert a sausage link Wrap in foil Cook in coals 20-30 minutes

Yams, Apples, Potatoes
Intended for:	Scouts BSA
Ingredients:	4 apples 2 yams 2 sweet potatoes 1 1/2 tsp nutmeg 3 tsp cinnamon 1/4 tsp salt 1/4 Tbsp vegetable oil 2 cups apple cider
Notes:	side dish
Instructions:	Peel apples, yams, and potatoes and cut into 1/4 inch slices. Mix them together. Mix nutmeg, cinnamon, and salt into cider. Pour oil and 1 cup of cider into D.O. preheated to 325 degrees. Put 1/4 of apple/yam/potato mixture in D.O. Pour 1/4 cup of cider on top. Repeat with 3 more layers. Cook 50 minutes. Serves 8 scouts.

Zingy Pork Chops
Intended for:	Scouts BSA
Ingredients:	4 slices of bacon 6 pork chops 1 cup chopped onions 2 cloves minced garlic 1/4 cup soy sauce 3 Tbsp honey 1 tsp chili powder 1 tsp curry powder
Notes:	main course
Instructions:	Cut bacon into 1 inch pieces. Heat dutch oven on coals for Frying to about 375 degrees. Fry bacon until crisp. Lift bacon out of dutch oven onto a paper towel. Cook chops for 5 minutes on each side. Place chops on a paper towel while you pour excess grease from dutch oven. Pour onion and garlic in dutch oven, and cook for 5 minutes. Place chops back in dutch oven. Mix soy sauce, honey, chili, and curry in a bowl, then pour over chops. Sprinkle bacon bits over chops. Put lid on dutch oven, heat to 350 degrees for Baking, and cook 25 minutes. Serve on rice or noodles for 6.

Zip-loc Omelette
Intended for:	Scouts BSA, Webelos Scouts
Required:	large pot hotdog tongs huge paperclip zip-loc baggie for each scout
Ingredients:	2 eggs grated cheese ham bits salt, pepper, other desired spices.
Instructions:	Bring water to boil in large pot. Crack eggs into zip-loc baggie. Add ham bits. Add spices. Close and shake to mix. Use paper clip to hold tops of all baggies together so they do not melt on the side of the hot pot. Place baggies into hot water. Boil until eggs are firm and cooked. Open baggie and add grated cheese. Eat right out of baggie.