STUFFED BELL PEPPERS
Ingredients: BELL PEPPERS
BUTTER
ONIONS
Equipment: CAMPFIRE
KNIFE
FOIL
Instructions: CUT TOP OFF BELL PEPPER
CLEAN OUT INSIDE..
CUT A LITTLE BELL PEPPER AND ONIONS INTO BITS..
BLEND INTO RAW GROUND MEAT WITH SEASONING.
STUFF PEPPERS WITH MIXTURE.
PUT A PAT OF BUTTER ON TOP
AND THEN PUT TOP BACK ON BELL PEPPER..
WRAP IN FOIL TIGHTLY LIKE A HOBO BURGER
AND THROW ON HOT EMBERS OF CAMPFIRE..ABOUT TWENTY MINUTES
OPEN CAREFULLY BECAUSE OF STEAM,, AND ENJOY!!
Contributor JODIE SIMMERS
Found on www.scoutorama.com
Awesome Chicken Foil Dinners
Ingredients For each foil dinner:
1 boneless skinless chicken breast
1 potato, washed & sliced
sliced onion
3-4 fresh mushrooms, washed & sliced
6-8 stalks fresh asparagus, tough ends snapped off
salt, pepper, etc. as desired
Equipment Heavy duty aluminum foil
sharp paring knife
hot coals
Instructions Place the chicken breast on a large square of foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks. Wrap dinner 'butcher-style' and place chicken-side-down on hot coals, turning after about 20 minutes. After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness. If chicken is fully cooked - dig in!
Comment Our adults had these dinners on a recent campout and they were truly awesome!
Contributor Ron & Donna Brasfield
From www.scoutorama.com
Fish Hobo Pack
Ingredients: Salmon Steaks
Mushrooms
Potato sliced
1 tablespoon of butter
salt
Equipment: heavy foil
camp fire coal or use a grate
Instructions: Like with any hobo pack put ingredients in pack and double fold all edges.
Can be cooked on grate over fire or directly on coals.
About 10 minutes each side.
Contributor AS Ward
Fromm www.scoutorama.com
Foil Biscuits
Ingredients: Bisquit or Ready made biscuits
Butter (Squeeze or stick)
Equipment: foil
Instructions: Foil should be long enough for the bisquits to be laid out in a line.
Place enough butter on the foil to completly coat it.
Place bisquits in the center and seal foil.
Make sure the foil is a little baggy around the bisquits.
Rap in another strip of foil and place directly on the coals.
Turn every minute. Depending on the heat will be done within 5-8 minutes.
The butter acts as the grease and you don't need to butter them when they are done.
Contributor Byron Workman
From www.scoutorama.com
Tin Foil DInner
Ingredients: MEAT (HAMB Pattie, Chicken, Steak-some kind of beef)
Potato (1 large per person)
Carrot(as much as you like)
Onion
Bell Pepper
Butter
Salt & Pepper
Equipment: Tin Foil (preferably heavy duty)
Heavy leather gloves
Shovel
Large bed of hot coals
Instructions: Wash and peel potatos(or leave skin on),carrots. Slice potatos, carrots, onion and pepper thinly.
Tear off large piece of tin foil(around 2 foot). Shiney side in.
Place layer of potato to cover bottom of meat.
Put meat on top, salt and pepper, onion and pepper then add layer of carrots and more potato's.
Add two large pats of butter. Fold sides of foil to make large envelope, Fold edges twice to seal top.
Then roll ends right up to the contents.
Use shovel to clear a little area in hot coals leaving a few.
with gloves place food package in space, cover with hot coals all over.
In about 30 minutes (mediun size package)or 45 minutes (large man size package)
Use shovel to carefully remove from fire. Use gloves to shake ash from package and open.
Steam from package could burn w/out gloves.
Shape tin foil into plate or pour contents on to separate plate.
Contributor Unknown Scout
From www.scoutorama.com
| Roasted Corn |
Fresh ear of corn (1 or 2 each person).
Butter
Salt, Pepper and Lemon Salt (or now they make it all together) |
| Tin foil (heavy duty best) doubled. |
Peel husk down to stem like you would a banana. Remove hair. Put two pat's of butter on corn then re-husk. Roll into
Tin foil and seal ends. Put into hot coals
covered for 20 to 25 minutes, remove, open,
shake on Lemon pepper salt mixture and enjoy. Be careful, its hot. |
| Watch out. This has become a traditional addition my scouts insist on even when the cost of fresh corn is high. |
| Unknown Scout |
From www.scoutorama.com
Orange Peel Breakfast
Ingredients: oranges
eggs
muffin mix
cooking oil (if needed for muffin mix)
salt and pepper (optional for eggs)
water
Equipment: Aluminum foil
Ziploc Storage bags
straws
eating utensils
Instructions: Cut an orange in half and remove orange fruit being careful not to break the rind "cup".
Place orange fruit into a ziploc bag, seal and squeeze to make fresh juice.
Drink out of bag with a straw.
Take one of the empty orange "cups" and break an egg into it.
You may leave whole or stir to make a scramble. Season with salt and pepper.
Carefully wrap with foil right-side-up and place on coals for about 10 minutes.
Take the other empty orange "cup" and fill about 2/3 full with prepared muffin batter.
To prepare muffin batter, place muffin mix, eggs, oil and water as directions
state on package into a storage bag and squeeze to mix throughly.
Wrap muffin cups in foil and place upright on coals for about 10 minutes until done.
Contributor Emily Rogers
From www.scoutorama.com
Stuffed Apples
Ingredients: 1 apple
Brown Sugar
Raisins
bit of butter
Cinnammon
Equipment: Hot coals work best but its been done on coleman stoves as well
Aluminum foil
Instructions: Core the apple and stuff with Brown sugar, cinnammon, raisins, and butter.
Wrap in 2 layers of foil (be sure its seeled well) bury under a bed of hot coals.
Wait a few minutes and unwrap and eat.
Contributor Ken Galama
From www.scoutorama.com
Baked Bananas
Ingredients: Bananas
Mini-marshmallos
Chocolate chips
Peanuts, "Reeses Pieces", Etc.
Equipment: Campfire
Tin foil
Tongs
Knife
Instructions: With a knife, cut a 3/4 inch "V" shaped channel into the top (inner part of curve) of the banana
and remove flesh.
Place mini-marshmallos, nuts, chocolate chips, or what have you in the banana.
Replace slice of flesh, so that banana is stuffed.
Wrap with tin foil and place in coals of campfire.
Banana will lay on its "side", roast each side five minutes.
Remove with tongs. Slice through tin foil on "top" of banana, and peel foil back. Enjoy.
Contributor Mike Raymond
From www.scoutorama.com
Fish Hobo Dinner
Ingredients: Freshly caught fish boned, and skinned if prefered.
Lemon peper
Butter...lots of butter
Veggies to taste (onions, green pepers, mushrooms, what ever you like...these taste good with fish)
Potatoes to taste....gota get your taters
Equipment: Fish
aluminum foil
tongs to pull out dinner.
Instructions: Mix it all together and put into the fire.
Let it cook good (potatoes soft) and enjoy.
Do not put into hot part of fire as this takes time to cook in all the juices from the fish and butter. The slower it cooks the better it tastes, average is between a half hour
Contributor Justin Jones
From www.scoutorama.com
Egg in an Onion
Ingredients: Good-sized Onion
Egg
Equipment: None
Instructions: Cut one half off of an unpeeled onion and scoop out most of the interior.
Be careful not to hole the onion.
Break an egg into the cavity, place the onion directly on the coals and replace the 'lid'.
Cooking time depends on the thickness of the remaining onion walls.
You'll end up with a basically hard-boiled egg and a couple of layers of onion to eat.
Contributor Rob Stagis
From www.scoutorama.com
NO POT COOKING
Ingredients: ANY FILLET OF MEAT THAT NEEDS COOKED
Equipment: CAMPFIRE
CLEAN ROCK
FOIL (IF DESIRED)
Instructions: HEAT ROCK NEAR FIRE THEN PLACE MEAT TO FRY ON THE ROCK OR PUT THE FOIL BETWEEN MEAT AND ROCK
Comments: Make sure the rock is not wet or sand stone
Contributor JAMES ROXBURY
From www.scoutorama.com
Breakfast in a PAPER BAG
Ingredients: 1-2 Strips of Bacon
1-2 Handfulls Frozen Hash Browns
1-2 Eggs
Equipment: Lunch Sized Paper Bag
Pointed Stick
Hot Campfire Coals
Fork
Instructions:
1. Open paper bag and place bacon strips on bottom.
2. Toss in potatoes.
3. Break in egg(s).
4. Close by folding down top of paper bag at least three times but leaving 3"-4" of air space above the food.
5. Insert pointed stick only through the top folded part of the bag.
6. Prop with rocks, or hold bag on the stick about 4"-5" over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you'll set your breakfast on fire.)
7. When you can't stand the delicious aroma anymore and your nose is making your tummy SCREAM.....
8. Remove from heat and pull out the stick with an oven mitt.
9. Open the bag and fold down the paper. Eat right out of the brown bag.
10. Throw your "dishes" in the fire (but don't forget to save the forks.)
Contributor PATE
From www.scoutorama.com
Orange Eggs
Ingredients: EGGS,AND ORANGES
Equipment: OPEN FIRE, OR CHARCOAL, KNIFE
Instructions:
1.CUT AN ORANGE IN HALF
2.HOLLOW OUT A SECTION, SO IT FORMS A SHELL
3.CRACK AN EGG INTO THE SHELL
4.PLACE ON FIRE,TILL DONE, AND ENJOY-HAS AN ORANGE TASTE (VERY DELICIOUS)
Contributor Greg Roberts
From www.scoutorama.com
Sticky Eggs
Ingredients: salt, pepper , hot sauce maybe a little parmesan cheese
Equipment: Any number of eggs can be cooked with this recipe.
Utensils needed are several rocks the same height,
matching number of sweet sticks (maple, apple, etc)
one eightth to one quater inch in diameter and about 6 to 8 inches long.
sharp pointed knife
Instructions: sharpen the sticks on one end.
carefully drill a hole in the small end of the egg about the same size of the stick to be used.
Place the big end of the egg on a flat surface and carefully punch the stick through the egg.
Prop each end of the stick on rocks or any other support and place near but not over the coals.
Cook until the escaping part of the egg is done or until done to individual taste.
Remove from fire and season to taste.
Contributor Dennis Sisco
FROM WWW.SCOUTORAMA.COM
Breakfast Sausage Souffle
12-15 slices bread; cubed 3/4 cup milk
6 Tbs. butter; melted 1 tsp. dry mustard
1 lb. shredded Cheddar cheese
salt and pepper to taste
18 eggs 1 lb. cooked sausage
Add bread cubes to a well greased 12" Dutch oven.
Drizzle butter over bread then sprinkle cheese over the top.
Whisk together eggs, milk, and mustard.
Season with salt and pepper.
Pour eggs over bread and cheese.
Sprinkle sausage over the top.
Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.
Serves: 8-10
From Bryons Dutch Oven
Mountain Man Breakfast
1 lb.bacon 10-12 medium potatoes; sliced
2 medium yellow onions; diced 12 eggs; beaten
1 1/2 cups fresh mushrooms; sliced
salt and pepper to taste
1 green bell pepper; diced
3 cups grated Cheddar cheese
3 cloves garlic; minced
picante sauce
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot.
Cut bacon into 1 inch slices.
Add to Dutch oven and fry until brown.
Add onion, mushrooms, bell pepper and saute until onions are translucent.
Add potatoes and season with salt and pepper.
Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes.
Season eggs with salt and pepper then pour eggs over top of potatoes.
Cover and bake another 20 minutes.
Stir gently every 5 minutes.
When eggs are done, cover top with cheese and replace lid.
Let stand until cheese is melted.
Serve topped with picante sauce.
Serves: 10-12
From Byrons Dutch Oven
Hearty Trail Beans
2 lbs. dry pinto beans; soaked overnight
2 yellow onions; diced
10 cups hot water
8 cloves garlic; minced
24 oz. (3 cups) Coca-Cola
1 lb. smoked sliced bacon; cut into 1" pieces
3/4 cup catsup
6 Tbs. chili powder
1/4 cup Worcestershire sauce
3 serrano peppers; minced
1/4 cup Heinz 57 steak sauce
4 tsp. toasted caraway seeds; ground
1 (30 oz.) can whole tomatoes
Add all ingredients to a 12" deep Dutch oven.
Bring to a boil using 18-20 briquettes bottom stirring beans frequently.
Cover beans and continue to simmer using 6-8 briquettes bottom and 12-14 briquettes top for 2-3 hours.
Stir beans from the bottom up every 15 minutes.
Add additional water if beans begin to dry out.
Beans should be soft but not mushy and just a bit soupy.
Serves: 8-10
From Byrons Dutch Oven
Dutch Oven Stuffing
1 lb. pork sausage
2 Tbs. dry sage leaves
1/2 cup butter
1 Tbs. dry thyme
2 red onions; diced
1 Tbs. tarragon leaves
6 stalks celery; diced
2 Tbs. dry parsley
2 cups fresh mushrooms; sliced
4 eggs; beaten
6 cloves garlic; minced
2 cups chicken broth
3/4 cup pinenuts
2 tsp. salt
9 cups dried bread cubes
1 1/2 tsp. black pepper
Brown sausage in a 12" Dutch oven using 20-22 briquettes bottom.
Add butter, onions, celery, mushrooms, garlic, and pinenuts.
Saute until vegetables are tender.
In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth.
Add bread stuffing mixture to the sauteed vegetables in the Dutch oven and stir until well mixed.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.
Serves: 12-15
From Byron's Dutch Oven
Hawaiian Braided Bread
5 1/2 cups bread flour 3/4 tsp. lemon extract
2 Tbs. yeast 1 1/2 tsp. vanilla extract
1/2 cup sugar 2 eggs; beaten
1/3 cup instant potato flakes
1 Tbs. salt 3/4 cup chopped macadamia nuts
1/2 cup butter; melted 2 Tbs. melted butter
1 3/4 cups scalded milk; 125° F. poppy seeds
In a mixing bowl combine 2 cups flour, yeast, sugar, potato flakes, and salt; blend well.
Stir in milk, melted butter, extracts, and eggs.
Mix thoroughly.
Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl.
Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky.
Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size.
Place raised dough on a floured board and divide into thirds.
Roll each piece of dough into equal length ropes about 3/4" in diameter.
Roll each rope in chopped macadamia nuts pressing nuts lightly into the surface of the dough.
Make a braid out of the 3 ropes leaving enough length on each end so you can braid them together.
In a warm greased 12" Dutch Oven make a ring out of the braid and finish braiding the ends together.
Cover the oven and let bread raise until double in size (about 30-45 minutes).
Brush top of bread with melted butter and sprinkle with poppy seeds.
Bake using 10 coals bottom and 16 coals top for 30-40 minutes.
When top of bread starts to brown, remove the Dutch Oven from all heat and let rest with the lid on for
about 5 minutes. The residual heat from the oven will finish baking the bread.
Serve bread warm with fresh honey butter.
Serves: 14
From Byron's Dutch Oven
Best Ever Cornbread
1 cup butter; melted 2 cups cornmeal
4 eggs; beaten 3 cups all-purpose flour
3 cups milk 4 tsp. baking powder
2 cups sugar 1 tsp. salt
In a large bowl mix together butter, eggs, and milk.
In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt.
Mix dry ingredients into wet ingredients 1 cup at a time until well blended.
Spoon cornbread mixture into a lightly greased 12" Dutch oven and spread evenly.
Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or
until cornbread turns golden brown.
NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.
Serve warm with honey butter.
Serves: 10-12
From Byron's Dutch Oven
Old Time Sourdough Starter
2 cups unsifted flour 1 1/2 cups warm water
2 Tbs. sugar 1 Tbs. vinegar
1 Tbs. salt 1/4 tsp. dry yeast
Prepare Starter: Combine flour, sugar, salt, and yeast in a stone crock or bowl.
Stir to mix well.
Add water and beat to a smooth batter.
Add vinegar.
Cover with cheesecloth and set in a warm place until thoroughly sour. (Determine this by the yeasty smell.)
Takes about 12 hours.
Pour starter into a quart jar, cover jar, and refrigerate.
For best results the start should be used once per week, however, starter can be frozen indefinately.
To Use Start: Pour starter into a clean glass bowl. Add 2 cups warm water (90° F.) and 2 1/2 cups flour.
Stir to mix (don't worry about lumps). Batter will be thick but will thin as it ferments.
Cover bowl with cheesecloth and place in a warm spot to rest for 12 hours.
Pour 3 cups of the sourdough into a quart jar, cover the jar, and refrigerate for up to 2 weeks for use
as the next starter. This leaves about 4 1/2 cups of sourdough for use in your recipe.
NOTE: Never add anything but warm water and flour to the start.
This recipe is courtesy of Karen Bills of Price, UT.
From Byron's Dutch Oven
Byron's Sourdough Biscuits
2 1/2 cups all-purpose flour 1/2 cup Crisco
3 Tbs. sugar 2 cups sourdough starter
1 Tbs. baking powder melted butter
1 tsp. salt
Make sure to feed your sourdough start and leave out to ferment prior to making biscuits.
If you need a sourdough start I have a recipe here.
To a mixing bowl add flour, sugar, baking powder, and salt.
Stir together using a fork.
Cut in the Crisco until the mixture is like coarse meal with no lumps larger than a green pea.
Using a fork stir sourdough starter into the mixture until dough comes together.
Generously flour a large cutting board or smooth countertop.
Scoop the dough out of the bowl and put it on the floured surface.
With the palm of one (or both) hands, press down on the dough and push it away from you.
The dough will stretch into the shape of an oval.
Next, lift the far end of the oval and bring it towards you, so it resembles a thick taco shell
with the opening facing towards you.
Then, rotate the dough a quarter turn and repeat the process, gently pushing, folding and turning, about 10 times.
Cut dough into halves then cut each half into 9 equal sized pieces.
Roll each piece of dough into a ball then dip in melted butter and place in a greased 14" Dutch oven,
11 around the outside edge, 6 in an inner circle, and 1 in the middle.
Try to leave a 1/2" space in between dough balls.
Place lid on Dutch oven and let biscuits raise for 20-25 minutes.
Bake using 12-14 briquettes bottom and 18-20 briquettes top (400° F.) for 20-25 minutes until golden brown.
NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 5-10 minutes.
Serve warm.
Yield: 18 biscuits
From Byron's Dutch Oven
Byron's Smokey Barbecue Sauce
2 Tbs. olive oil 1 tsp. celery salt
5 cloves garlic; finely minced 1 tsp. onion salt
3 cups Homestyle® Chili Sauce 1 tsp. ground black pepper
1/2 cup light brown sugar 1/2 tsp. Tobasco Sauce
1/2 cup Worcestershire sauce 2 Tbs. Wright's Liquid Smoke
1/3 cup red wine vinegar
Heat a 10" Dutch oven using 14-16 briquettes bottom until hot.
Add olive oil and garlic and sautee for about 1 minute.
Do not let the garlic burn.
Add remaining ingredients and bring to a boil.
Reduce briquettes on bottom to 10 and let simmer for 30 minutes.
Sauce is great for beef, pork and chicken.
Yield: About 4 cups
From Byron's Dutch Oven
Dutch Oven Pot Roast
2 Tbs. bacon grease or olive oil 1 Tbs. balsmic vinegar
2 tsp. dry rosemary; rubbed 3 Tbs. brown sugar
2 med. yellow onions; sliced 1 Tbs. soy sauce
4-5 cloves garlic; sliced 1 bay leaf
3-4 lb. beef chuck roast 1 tsp. black pepper
salt and pepper to taste 1-2 lbs. baby carrots
1 cup hot beef stock or broth 6-8 medium red potatoes; skins on, cut into chunks
1/4 cup honey barbecue sauce 1 tsp. thyme
2 Tbs. red wine vinegar 1 Tbs. parsley flakes
Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot.
Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a
little color on the onions then add the garlic.
Cook for 1 minute longer.
In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar,
soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven.
Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can.
Replace the lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid.
Cook for 30 minutes rotating oven every 15 minutes.
After 30 minutes add carrots and potatoes.
Season with salt, pepper, thyme, and parsley flakes.
Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.
Serves: 8-10
From Byron's Dutch Oven
Easy Barbecue Beef Ribs
8 lbs. beef back ribs; well trimmed 4 cloves garlic; minced
Emeril's Rustic Rub* to taste 3 Tbs. dry minced onion
1 (12 oz.) bottle hickory barbecue sauce 1-2 tsp. red pepper flakes (to taste)
1 (12 oz.) bottle chili sauce
Separate ribs by cutting between the bones so they are in single rib pieces.
Trim excess fat from both skin and membrane sides of each rib.
Season ribs with Emeril's Rustic Rub then place in a large ziploc bag and refrigerate for 1 hour.
Arrange ribs in a 12" deep Dutch oven.
In a medium bowl mix together the remaining ingredients and spoon over ribs.
Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top (325° F.) for 2 hours.
Baste with pan drippings every 15-20 minutes. Replenish briquettes after 1 hours cooking time.
*The recipe for Emeril's Rustic Rub can be found on my Recipes page.
Serves: 8
From Byron's Dutch Oven
Chinese Spare Ribs
2 Tbs. vegetable oil 2 Tbs. rice or white vinegar
2 lbs. boneless pork spare ribs; cut into 2" pieces 3 Tbs. sugar
6 green onions; cut into 1" pieces 4 Tbs. soy sauce
1 Tbs. rice wine or dry sherry 5 Tbs. water
Heat a well oiled 12" Dutch oven using 20-22 briquettes bottom until hot.
To hot oven add oil and spare rib pieces; sear ribs on all sides until brown.
Add green onions.
Mix together the remaining ingredients then pour over browned ribs.
Bring liquid to a low boil then cover oven and simmer for 30-40 minutes using 10-12 briquettes bottom
and 12-14 briquettes top; stirring every 10 minutes.
Serve with steamed white rice.
Serves: 4
From Byron's Dutch Oven
Calico Chicken
6 chicken breast halves; boneless, skinless (1) 4 oz. can diced green chiles; drained
1 packet taco seasoning (1) 11 oz. can mexicorn; drained
8 oz. pepper jack cheese (1) 15 oz. can black beans; drained
1/4 cup melted butter (1) 16 oz. can diced tomatoes
1/2 cup melted butter 1/2 cup black olives; sliced
1/2 cup corn flakes; crushed 1/2 cup green onions; sliced
Place 1 chicken breast between 2 pieces of waxed paper and gently pound with a meat mallet until
about 1/8" thick. Repeat with remaining chicken breasts.
Sprinkle about 1/2 tsp. of taco seasoning on the boned side of each breast.
Place a 1/2" x 1 1/2" slice of pepper jack cheese on each chicken breast then roll up jelly roll fashion.
Tuck in ends and seal well with a toothpick.
Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to thoroughly coat each roll.
Place in a lightly greased 12" Dutch oven.
Bake using 10-12 briquettes bottom and 16-18 briquettes top for 35-45 minutes or until chicken is lightly browned.
Remove chicken from oven and remove toothpicks. Wipe the oven clean with a paper towel.
In a large bowl mix together green chiles, mexicorn, black beans, tomato, olives, green onions and 2 Tbs. of
the taco seasoning. Spoon vegetables into Dutch oven.
Place chicken rolls on top of the vegetable mixture.
Grate the remaining cheese and sprinkle over the chicken rolls.
Cover and bake an additional 10-15 minutes until vegetables are warmed thru and the cheese has melted.
Serves: 6
(This recipe is courtesy of Chuck Peppler from Fruit Heigts, UT.)
From Byron's Dutch Oven
Chicken Enchiladas
Filling Sauce
3 Tbs. olive oil 2 (10.5 oz.) cans condensed cream of chicken soup
1 lg. yellow onion; quartered and thinly sliced 1 1/4 cup sour cream
4 cloves garlic; minced 1 (4 oz.) can diced green chiles
1/2 cup chopped black olives 3 cloves garlic; minced
5 cups cooked chicken breast; shredded 1/2 cup cooked crumbled bacon
1 tsp. chili powder 1 1/2 tsp. chili powder
1 tsp. ground cumin 1 tsp. cumin
salt and pepper to taste salt and pepper to taste
12 (10") flour tortillas Topping
3 cups cheddar (longhorn) cheese; shredded
1 green onion; finely chopped
In a medium sized bowl combine all sauce ingredients and stir to mix well.
Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot.
To hot oven add olive oil, onion, garlic and olives; cook until onions are soft.
Remove onions to a large mixing bowl.
To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce.
Stir to mix.
Wipe the Dutch oven clean then re-oil generously.
Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly.
Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible.
Spoon 1/2 cup of the chicken filling down the center of each tortilla.
Fold in the ends and roll up the tortillas.
Place seam side down in the Dutch oven.
Spoon the remaining sauce over the top and top with cheddar cheese and green onions.
Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 20 minutes.
Serves: 6
From Byron's Dutch Oven
Chicken Pot Pie
4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot.
To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste.
Cook chicken stirring frequently until chicken is no longer pink.
Add onions and potatoes and continue cooking until onions are translucent but still firm.
Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper.
Let mixture come to a low boil.
Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid.
Bake for 25-30 minutes until the rolls are golden brown and flaky.
Check to make sure potatoes are cooked through.
If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling
an additional 15 minutes until potatoes are cooked through.
Serves: 6
From Byron's Dutch Oven
Herb Roasted Turkey
Turkey Basting Sauce
(1) 15 lb. fresh turkey 1/2 cup butter; melted
1 onion quartered 1 tsp. dried mint leaves
1 bay leaf 1/2 tsp. dried thyme
2 cloves garlic; sliced 1/2 tsp. dried sage
6 cloves garlic; pressed 1/2 tsp. dried marjoram
1 cup water 1/2 tsp. sweet basil
1 tsp. celery salt
Mashed Potatoes 1 tsp. salt
7 medium potatoes; peeled & sliced 1 tsp. fresh ground black pepper
salt and pepper to taste
1/4 cup butter Gravy
1/4 cup milk 2 Tbs. cornstarch
1/2 cup water
salt and pepper to taste
drippings from Dutch oven
Rinse turkey, making sure it is thawed completely.
Pat dry. Twist wings in behind.
Place quartered onion, bay leaf, and sliced garlic in the cavity of the turkey.
Rub pressed garlic all over the outside skin of the turkey.
Place the turkey into a 15" deep Dutch oven.
Pour 1 cup of warm water into the bottom of the Dutch oven.
Cover and cook using 15-18 briquettes bottom and 24-28 briquettes top.
Prepare basting sauce in a small dish by adding melted butter and herbs.
Stir until well blended.
Brush turkey with basting sauce often as turkey cooks.
Replace coals every 50-60 minutes until a thermometer inserted into the thickest part of the breast meat reaches 170°
F.
Arrange potatoes in bottom of Dutch oven around the turkey about one hour before meat is to be done.
When potatoes are cooked, remove them from the oven and mash them with butter and milk.
Season with salt and pepper.
When turkey is done remove it from the Dutch oven.
Increase briquettes on bottom of Dutch oven to 28.
Add cornstarch to 1/2 cup water and stir until dissolved.
Whisk cornstarch mixture into drippings in Dutch oven.
Stir until mixture comes to a boil.
Season gravy with salt and pepper.
Enjoy!
Serves: 12+
From Byron's Dutch Oven
Rabbit Stew
4 Tbs. butter 1 tsp. dry rosemary; crumbled
3 lbs. rabbit meat; cut into pieces 1 bay leaf
1/2 cup all-purpose flour 4 cups hot water
2 tsp. seasoned salt 4 cups dry red wine
2 tsp. coarse ground black pepper 3 cups diced carrot
5 cloves garlic; sliced 6 medium potatoes; peeled and diced
1 1/2 cup sliced fresh mushrooms 1 (1 lb.) bag frozen peas
3 stalks celery (include leaves); chopped 1/3 cup all-purpose flour
2 medium yellow onions; chopped 1/2 cup cold water
1 tsp. salt
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot.
Add butter and let melt.
In a large bowl add flour, 1 tsp. of seasoned salt and 1 tsp. of the black pepper; stir to mix.
Dredge rabbit pieces in seasoned flour then add to hot oven.
Brown rabbit pieces on all sides.
Add mushrooms and garlic; continue cooking until mushrooms soften.
Add celery, onion, salt, remaining seasoned salt, remaining black pepper, bay leaf, hot water and red wine.
Cover oven and bring contents to a boil.
When contents of oven come to a boil replace the bottom briquettes with 12 freshly lit briquettes and add
10 briquettes to the lid. Continue to simmer contents for 1 hour stirring regularly.
After 1 hour stir in the carrots, potatoes and peas.
Replace bottom and top briquettes with freshly lit briquettes, 12 on bottom, and 10 on the lid.
Continue to simmer stew for 30-45 minutes or until carrots and potatoes are fork tender.
Combine 1/3 cup all-purpose flour with 1/2 cup cold water; stir until well blended and smooth.
Stir flour mixture into the stew; continue to cook and stir stew until thickened.
(Contents must be at a low boil to reach maximum thickness so adjust bottom heat if necessary.)
Serves: 6-8
From Byron's Dutch Oven
Vegetarian Pizza
2 Tbs. olive oil 1 cup canned crushed tomatoes
1 cup diced red onion 2 cloves garlic; minced
1 cup diced green pepper 3/4 tsp. dry oregano
4 cloves garlic; minced 3/4 tsp. dry rosemary needles; crushed
1 3/4 cup sliced mushrooms 1/2 tsp. salt
1 1/2 tsp. dry oregano 1/2 tsp. ground black pepper
1 tsp. dry leaf basil 1 can crescent rolls
3/4 tsp. dry thyme 1 cup shredded Montery Jack cheese
1/2 tsp. salt 3/4 cup shredded provolone cheese
Heat a 12" Dutch oven using 16-18 briquettes bottom until hot.
To hot oven add olive oil, onion, bell pepper and garlic.
Cook for 5 minutes stirring frequently.
Add mushrooms, oregano, basil, thyme and salt.
Continue cooking until vegetables are tender.
Remove vegetables from oven and let cool.
Wipe oven clean then lightly oil bottom and sides.
In a medium bowl combine crushed tomatoes, garlic, oregano, rosemary, salt and pepper; stir to mix.
Unroll the crescent rolls.
Line the bottom of oven with a layer of flattened crescent rolls.
Spread seasoned tomatoes evenly over top of flattened rolls.
Spoon cooked vegetables evenly over the tomatoes.
Sprinkle cheeses over the top.
Cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20-30 minutes rotating oven and lid
every 5 minutes.
Serves: 6-8
From Byron's Dutch Oven
Mississippi Mud Cake
1 yellow cake mix; prepared as directed Mud
1/2 cup cocoa powder
Topping 2 cups brown sugar
10 oz. bag semi-sweet chocolate chips 1 cup hot water
3/4 cup chopped pecans 2 tsp. vanilla
powdered sugar 1 tsp. cinnamon
Line the bottom and sides of a 12" Dutch oven with heavy foil.
To the oven add prepared cake mix.
Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed.
Pour mud mixture over the cake batter.
Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes
replenishing coals after 60 minutes if cake is not done.
Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.
Dust top of cake with powdered sugar just before service.
Serve warm with whipped cream.
Serves: 10-12
From Byron's Dutch Oven
Pineapple Upside Down Cake
Topping Cake Batter
4 Tbs. butter 1 yellow cake mix
1 cup brown sugar 1 cup pineapple juice
8 pineapple rings 1/3 cup water
8 maraschino cherries 3 eggs
1/3 cup oil
Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven.
Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve
into the butter.
Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center.
Place a maraschino cherry in the center of each pineapple ring.
Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well.
Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.
Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or
until top of cake springs back when touched.
Let the cake cool for 10 minutes or so in the oven with the lid cracked.
Next run a rubber spatula around the inside edge of the oven to loosen the cake.
To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and
replace the lid so that it holds the paper in place.
Make sure you have an available lid stand resting on your table for the next step.
Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip
the oven over so the cake falls onto the lid.
Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand
to make sure the cake didn't stick.
Then lift the oven off the lid.
The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the
parchment paper. Allow cake to cool slightly before service.
Serve with vanilla ice cream or whipped cream as topping.
Serves: 8-10
From Byron's Dutch Oven
Cherry Chocolate Surprise Cake
1 chocolate cake mix; prepared as directed 1 egg
1 (20 oz.) can cherry pie filling 3 Tbs. sugar
1 (8 oz.) brick cream cheese 1 tsp. vanilla
Pour prepared cake batter into a greased 12" Dutch oven.
Spoon cherry pie filling into clumps over cake batter.
In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth.
Drop by tablespoons over top of cake.
Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center
of cake springs back when touched.
Serve warm with whip cream as topping.
Serves: 10-12
From Byron's Dutch Oven
Emeril's Rustic Rub
This is the recipe for Emeril Lagasse's "Rustic Rub" seasoning as found on the Food Network recipe pages.
2 Tbs. + 2 tsp. paprika 1 Tbs. cayenne pepper
2 Tbs. garlic powder 1 Tbs. onion powder
2 Tbs. salt 2 1/2 tsp. dried oregano
1 Tbs. + 2 tsp. ground black pepper 2 1/2 tsp. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container
Yields 3/4 cup.
From Byron's Dutch Oven
| Mormon Honey Chicken |
| 6 chicken breasts, 3 cups hot oil, 1/2 cup honey, 2 cups flour, 2 tablespoons lemon pepper, 1 cup water |
| Dutch Oven, tongs, |
| place flour and seasonings in paper sack and shake chicken. Deep fry chicken about 10 minutes until golden brown and tender. Drain grease and add 1 cup water and 1/2 cup honey and cook in dutch oven for 45 minutes on med heat. This recipe will make up a delicious batch of golden crisp, smooth and tender chicken that will make all scouts want to come back next year. |
| Best served with deep fried scones made from Frozen dough balls. |
| Jase Allen |
From: www.scoutorama.com
Black Forest Cobbler
Ingredients
1 Choclate cake mix
1 Cherry pie filling
1-2 Hershey bars(you can never have too much choclate.)
chopped walnuts
Equipment Dutch Oven
Instructions
Cherry pie filling in first
then add the cake mix
(if your cake mix calls for eggs and or milk by all means add it for a richer texture.
It will still work with out it though.)
Mix only if you add eggs and milk.
Add the walnuts.
Break up the Hershey bar on top so it will melt.
cooking time approx 45 min.
Contributor John Lauder
From www.scoutorama.com
Cabbage Patch Stew
Ingredients
1 lb ground meat, beef, turkey, venison
2 med onions, thinly sliced
1 1/2 cups coarsley chopped cabbage
1/2 cup chopped celery
1 16oz can stewed tomatoes
1 15oz can kidney beans
1 cup water
1 tsp salt
1/4 tsp pepper
1 to 2 tsp chili powder
Bisquick dumplings!!!!!
Equipment Dutch oven
Instructions
Cook and stir ground meat in Dutch oven til browned. Drain.
Add onions, cabbage, and celery. Cook, stirring, til veggies are light brown.
Stir in tomatoes, and kidney beans (with liquid), water, salt, pepper, & chili powder.
Heat to boiling, then reduce heat and simmer til cabbage is tender. Meanwhile......
prepare Bisquick dumplings.
Drop by spoonfulls into boiling stew.
Cook uncovered 10 minutes. Covder and cook another 10 minutes. Serve
Contributor Louis Castagna
From: www.scoutorama.com
Chicken & Dumplin's
Ingredients
1 LB Boneless Chicken Tenders
1/2 Bag Carrots
1 Large Onion
6 Stalks of Celery
6 Medium Sized Potatoes
1 TSP oil
2 Cans Cream of Chicken Soup
1 Can Biscuits or Mix up 2 cups of Bisquik Mix
Equipment
Dutch Oven
Spoon for Stirring & Serving
Knife
Instructions
Cut up Chicken, Carrots, Onions, Celery.
Place Dutch oven on coals, add oil then Chicken. Cook until slightly browned.
Add Onion, Celery, Carrots and Potatoes and cup of water. Cover and simmer 15 minutes.
Add 2 cans of Cream of Chicken Soup and water to the consistancy of gravy.
Cover and simmer an additional 15 minutes or until vegetables are tender.
Add bisquits to top of mixture, cook covered 20 - 25 minutes.
Bisquik dropped by spoonfuls can be used in place of bisquits.
Contributor Robert Winters
From www.scoutorama.com
Chicken and Sausage Creole
Ingredients
1 to 2 pounds of chicken tenders (or thighs and legs if you like)
1 to 2 pounds of smoked sausage
2 onions, diced
2 bell peppers, diced
2 stalks of celery, diced
green onions to taste (3 or 4)
parsley to taste (good handfull)
two or three cloves garlic (more if you like)
2-15 oz. cans cajun-style crushed tomatoes (ro-tel can be used here)
1-15 oz. can of tomatoe sauce
lea and perrins sauce, to taste
hot sauce to taste
Tony's seasonings (when it is salty enough, then you need no more)
plain tap water (or chicken stock if you have it available)
olive oil
flour
Equipment
dutch oven
Instructions
Dip chicken in mixture of flour and tony's seasonings - saute in olive oil until just browned.
Remove and drain chicken. Add more flour and oil and make a dark roux.
Add onions, peppers, celery and saute for few minutes. add tomatoes and tomatoe sauce.
Add the chicken and sausage.
Add enough water to cover the vegetables and meats.(it will cook down and you may have to add more anyway).
Add remainder of spices. Let it come to a boil and then turn down to simmer. Let it simmer as long as you can.
Taste best when done for 3 or 4 hours. Add water as needed to prevent sticking. Serve over cooked rice.
Contributor Gabe Favre
From www.scoutorama.com
Dutch Oven Lasagna
Ingredients
1 #10 spaghetti sauce
5 lbs hamburger
3 lbs hot sausage
5 lbs mozzarella cheese
2 large containers of cottage cheese
6 eggs
2 lbs lasagna noodles
Equipment
14" dutch oven
10" skillet
Large pot
Instructions
Brown meat, drain, set aside
Mix cottage cheese and eggs and set aside
Boil noodles
Building the lasagna:
In layers place meat,cheeses,& noodles
When dutch oven is about full pour in spaghetti sauce
Put remaining cheese on top
Cover and cook about 45 min on charcoal or hot coals, top & bottom
Serve with garlic bread
serves about 12 hungry scouts
Contributor Bill Kes
From www.scoutorama.com
Phred's Pork Chop Surprise
Ingredients
6 to 8 pork chops
1 to 2 cans pork-n-beans
1 medium sized red onion
2 to 6 tablespoons catsup (to taste)
2 to 6 tablespoons mustard (to taste)
2 to 3 tablespoons molases, may substitute honey
Equipment
12" Dutch Oven
Lid Holder
Hot Pad Gloves
Charcoal
Instructions
Place pork-n-beans in dutch oven, stir in catsup, mustard, and molases.
Dice half the onion and stir in with the beans.
Place the chops on top of the beans, arrange as to get all the chops in the Dutch Oven.
Spread a bit more mustard and catsup over the top of the chops.
Slice the remainder of the onion in thin slices and place over the chops.
Salt and Pepper to taste, add a pinch of garlic powder over the top, and a pinch or two of oregano.
Place the lid on the oven add approximately 10 to 12 pieces of charcoal above and below.
Cook until chops are done.
Takes about 20 to 30 minutes to cook.
May take a bit longer depending on the outside humidity and temperature.
Feeds 6 to 8, 1 chop per person.
Contributor Rick Rowe
From www.scoutorama.com
Apple Crisp
Apples, peeled and sliced
3/4 cup butter
3/4 cup dark brown sugar
1 1/4 cup flour
1/2 cup quick oats
1 tablespoon cinnamon
Fill Dutch Oven half way up with apples.
Combine brown sugar, flour, oats and cinnamon.
Cut butter into mixture. Spread mixture over apples.
Cover and cook about 45 minutes or until apples are soft.
From www.lovetheoutdoors.com
Peach Cobbler
Large can of sliced peaches in heavy syrup
Bisquick
Drain off syrup. Save 1/4 cup of this syrup.
Mix the 1/4 cup of syrup with Bisquick until it forms a batter type consistency.
Pour batter back over sliced peaches in the can. Place lid over mix.
Set can into hot coals. Cook until flour has formed hard dumplings.
From www.lovetheoutdoors.com
Banana Boat
Banana
Hersheys chocolate bar or chocolate chips
Marshmallows or mini marshmallows
Heavy duty aluminum foil
Cut your banana down the middle.
Leave it in the peal.
Stuff with chocolate and marshmallows.
Wrap in aluminum foil and place in hot coals for about 5-10 minutes.
Turn and rotate often.
From www.lovetheoutdoors.com
Pineapple Upside Down Cake
1 can pineapples (6 oz)
1/2 cup pecans
1/2 cup brown sugar
1 square of margarine
2 yellow cake mixes
Mix cake mix according to directions.
Line the Dutch Oven with aluminum foil.
Place oven onto the heat, level it and melt the margarine in the oven.
When melted, add the brown sugar. Stir.
Add the pineapples and the pecans. This is the glaze.
Pour prepared cake mix on top of the glaze.
This dessert doesn't require a lot of heat on the bottom, just enough to brown the glaze--
8 pieces of charcoal should be plenty. Bake for about 25 minutes.
Check every 15 minutes and when golden brown, test to see if it is done.
Take it off the heat and lift the cake out of the oven by the aluminum foil.
Put a pan on it and turn it over quickly so that the glaze is on top. Remove the foil.
From www.lovetheoutdoors.com
Hobo Popcorn
Popcorn
Oil
Heavy duty aluminum foil
Stick
In the middle of a 18" x 18" piece of aluminum foil, place 1 teaspoon of oil and 1 tablespoon of popcorn.
Bring foil corners together to make a pouch.
Secure the edges of the foil but leave plenty of room for the popcorn to pop.
Tie the pouch to a stick and hold the pouch over the hot coals.
Shake constantly until all the popcorn has popped.
Add butter and salt to taste.
From www.lovetheoutdoors.com
Pecan Pie
1 1/2 cups chopped pecans
3/4 cup packed brown sugar
3/4 cup milk
3/4 cup corn syrup
1/2 cup Bisquick baking mix
1/4 cup margarine, softened
4 eggs
1 1/2 teaspoon vanilla
Grease pie plate.
Sprinkle pecans in plate.
Beat remaining ingredients until smooth.
Pour into pie pan.
Put 1 inch diameter foil balls in the bottom of your Dutch Oven to keep the pie pan off the bottom
( helps to keep food from burning and distributes the heat more evenly).
Put the pie pan into the Dutch Oven and bake approximately 50-60 minutes or until knife,
when inserted into the center, comes out clean.
From www.lovetheoutdoors.com
Sticky Buns - Submitted by Paula Sheagley
5 Tablespoons oleo
1/3 cup dark brown sugar
3 Tablespoons corn syrup
Pecan halves
2 8-ounce packages biscuits (refrigerated)
Cinnamon
Sugar
Combine 3 tablespoons oleo, brown sugar and syrup in pie pan.
Heat to bubbly on hot coals.
Sprinkle with pecans.
Melt rest of oleo.
Dip one side of each biscuit in oleo.
Put on waxed paper, butter side up.
Sprinkle with cinnamon and sugar.
Put 2 biscuits together.
Arrange on syrup mixture.
Cover with 2nd pie pan.
Seal pans with double strip of foil.
Cook over coals for 15 minutes on each side.
From www lovetheoutdoors.com
Campfire Muffins - Submitted by Kate Taylor
6 Oranges
2 (7 oz.) packages of muffin mix, any flavor
Cut oranges in half.
Scoop out the orange segments to eat alone or to use in a fruit salad.
Reserve the hollow peel shells.
Prepare the muffin mix according to the package directions.
Fill the orange peel cups half full of batter.
Wrap each one loosely with heavy duty aluminum foil.
Place in hot coals, making sure that the batter side stays up.
Cook 5-10 minutes until muffins are done.
Adding a few cranberries to the batter adds excellent flavor and goes well with the orange.
Makes 12 (use 3 oranges per package of muffin mix).
Also, could use prepared cake mix instead of muffin mix
From www.lovetheoutdoors.com
INDIVIDUAL COFFEE CAN CASSEROLE OR STEW
Use 1# coffee can with lid. Use any combination of meat and vegetables (thin sliced).
Season to taste. Add water, tomato juice or soup stock to half fill can.
Place on bed of coals so that cans do not touch each other.
Check for doneness in 10-15 minutes, pushing can out of coals with a stick.
Wear gloves when opening it.
Cooking time varies with foods used and depth of coals.
STUFFED MEATLOAF
2# Hamburger 1/2 cup Catsup
1 medium Onion 1 #2 can whole kernel Corn
2 stalks Celery Salt and Pepper
Dice onion and celery. Drain liquid from can of corn. Press or roll the hamburger out on wax paper.
Meat should be one large sheet 1/2 to 3/4 inch thick.
Spread catsup, corn, onion and celery evenly over the meat and season with salt and pepper.
Roll meat into a loaf (similar to a jelly roll). Place loaf in double aluminum foil; seal securely.
Bake in slow to medium coals, turning at intervals, for about one hour.
Potatoes in foil may be baked at the same time.
This loaf may also be baked in Dutch Oven or Reflector Oven.
KABOBS
Tender meat must be used. Boned shoulder or leg of lamb makes excellent kabob meat; cut into
1 1/2 to 2 inch squares.
Alternate chuncks of meat on the stick with vegetables such as potatoes (parboiled), tomatoes,
green peppers, small onions and mushrooms.
Meat and vegetables selected should cook in the same amount of time.
Do not overcrowd on the stick; heat must reach all sides of each chunk.
BACON FRUIT KABOBS
2 Apples
2 Bananas
4 slices Bacon, cut in half
Cut apples into quarters. Core but do not peel. Cut each section in half widthwise.
Cut each banana into 4 thick slices.
Wrap a half piece of bacon around each banana. Fasten bacon with a toothpick.
Thread two banana and two apple slices alternately on a green stick.
Grill over hot coals until bacon is cooked. Remove toothpicks.
Makes 4 sticks.
DOUGHBOY TWISTS
2 cups Buttermilk Baking Mix
1 cup Water
In a medium bowl, combine water with biscuit mix until well combined.
Divide into 6 equal pieces.
Lightly dust hands with additional biscuit mix.
Roll each piece of dough into 16 inch ropes. Flaten slightly.
Wrap each around a stick, about 3/4 inch in diameter.(A partially green stick works best.)
Cook over hot coals turning occasionally for about 10 minutes until golden brown.
Makes 6
Fill with butter and jam for breakfast or a roasted hot dog for lunch.
STEAK ON A STICK
8 (3oz each) Beef Cube Steak
1/4 cup bottled Italian Salad Dressing
Salt and Pepper to taste
Brush steaks with Italian dressing. Wrap each steak around a 1 inch thick stick.
Fasten with toothpicks.
Cook over hot coals for 10-12 minutes turning stick frequently and basting with dressing.
Remove from the stick; discard the toothpicks.
Makes 8
HOBO SHISH KABOB
1 can (12oz) Luncheon Meat, drained
6 tablespoons butter or margarine, melted
3/4 cup firmly packed Brown Sugar
1 cup Pineapple chuncks, drained
Cut luncheon meat into 18 cubes, each about 1 inch square.
Dip cubes into butter or margarine, then into the brown sugar, pressing sugar onto the meat.
Thread 2 pieces of meat onto a stick alternately with 2 pineapple chunks.
Cook over hot coals until glazed and brown, turning sticks frequently.
Makes 9 kabobs
CAMPFIRE DRUMSTICKS
2 cups Corn Flakes, crushed
2# Ground Beef
2 Eggs
2 tablespoons Dehydrated Onion, reconstituted in 1 tablespoon Worcestershire Sauce and 2
tablespoons water
1 1/2 teaspoons Salt
1/4 teaspoon pepper
Combine ingredients in a medium bowl.
Divide meat into 8 equal portions.
Press each portion of meat around one end of a peeled, green stick.
Cook over hot coals, for 10 to 15 minutes turning occasionally.
Remove from stick.
Makes 8 servings.
GRILLED KNAPSACK
16 slices cooked Ham
8 teaspoons Brown Mustard
4 slices Swiss Cheese, cut in half
1 can (8oz) Sauerkraut, drained
Stack 2 slices of ham and spread with 1 teaspoon mustard.
Place half a cheese slice on ham, top with generous tablespoon of sauerkraut.
Fold the ham in half horizonally with filling on the inside.
Fasten at top edges with toothpicks or sharp twigs.
Slip a peeled green stick through the knapsack, folded side down.
Cook over hot coals until cheese melts.
Slip off stick. Remove toothpicks. Serve on buns or bread.
Makes 8 servings.
HOT CHOCOLATE MIX
20 quarts Powder Milk
Medium size Coffee Creamer
2 pounds Nestle Quick
1 cup Powder Sugar
Mix together.
DINNER FOR TWO
Cover the inside of two 8 compartment muffin tins with oil.
In two compartments of each tin (top & bottom) pack tightly with meatloaf mixture.
Cut and place in two compartments carrots.
Cut and in the next two compartments of the bottom tin potatoes.
Fill the last two compartments of bottom tin nearly level with muffin dough or cake dough.
When all compartments are filled, fit one muffin tin over the other, matching meatloaf
to meatloaf. Clamp the muffin tins together with four large clamps.
Keeping the oven level, place it on medium-hot coals, and place hot coals on top
of it, making sure that more coals are over the meat end than the dough end.
Bake for 25 to 30 minutes.
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