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Upside Down Sloppy Joes
6-8 servings

1 Pillsbury biscuit can

Combine in plastic zipper bag:
2 cup cooked ground beef
1 pkg of French onion soup mix
6 tbsp chopped celery
6 tbsp chopped green pepper
1 8oz can of tomato sauce

Please beef mixture in bottom of dutch oven. Divide biscuits and place on top of beef mixture. Cover and cook until biscuits are done. Approx 20 min.

 

Hungarian Goulash
6-8 servings

2 Tbs. olive oil
2 cans tomato soup
1 lb. lean ground beef
2 1/2 soup cans water
1 large yellow onion; diced
2 1/2 tsp. paprika
1 large green bell pepper; diced
1/2 tsp. cayenne pepper
2 cloves garlic; minced
2 tsp. salt
1 1/2 cups frozen whole kernel corn
12 oz. bag pasta shells
1 cup fresh mushrooms; sliced
3 cups grated cheddar cheese
1/2 cup olives; sliced

Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom heat. When beef has been browned add onion, bell pepper, mushrooms, and garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika, cayenne pepper, and salt. Stir to mix well. Bring contents to a boil then stir in pasta shells.

Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top heat for 30-40 minutes. Sprinkle cheese over top and bake for an additional 10 minutes until cheese is melted.

 

Campfire Dutch Oven Pizza
6-8 servings

1 1/2 lbs. lean ground beef
1/2 medium red onion; diced
2 tsp. italian seasoning
3 Tbs. diced greeen bell pepper
1 tsp. garlic powder
3 Tbs. diced red bell pepper
salt and black pepper to taste
1 (8 oz.) can mushroom stems & pieces; drained
2 Tbs. olive oil
12 black olives; sliced
1 can crescent rolls
8 oz. shredded Cheddar cheese
1 jar pizza sauce
8 oz. shredded Mozzarella cheese

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and fry until brown. Remove browned beef from Dutch oven and wipe oven down with a paper towel.

Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with seasoned ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozarella cheeses.

Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly.

 

Baked Chicken And Rice
6-8 servings

2 cups long grain rice
3 cloves garlic; minced
1 can cream of mushroom soup
1 Tbs. worcestershire sauce
1 can cream of chicken soup
2 cans water
1 cup sour cream
8-10 pieces of chicken
1 small onion; diced
2 tsp. poultry seasoning
1 stalk celery; diced
salt and pepper to taste

To a 12" Dutch oven add rice, soups, sour cream, onion, celery, garlic, worcestershire, and water. Stir to mix. Season chicken with poultry seasoning and salt and pepper then place over top of rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 90 minutes.

 

Fruit Cobbler Delight
8-10 servings

1 (30 oz.) can fruit cocktail
1/2 tsp. ground nutmeg
1 (30 oz.) can sliced peaches
1 yellow or lemon cake mix; dry
1 (12 oz.) can crushed pineapple
1 cup brown sugar
1/2 cup instant tapioca
1/4 lb. butter; cut into pieces
1/2 tsp. ground cinnamon

Into a 12" Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.

Variation: Combine 1 cup of crushed pecan halves with the brown sugar for a crunchier topping.

 

Cherry Chocolate Surprise Cake
10-12 servings

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.

 

Chocolate Lovers Delight
8-10 servings

1 1/2 cup water
1 (10 oz.) bag miniature marshmallows
1/4 cup cocoa powder
1 chocolate cake mix; prepared as directed
1 cup light brown sugar
6 oz. semi-sweet chocolate chips

Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter.

Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes.

 

Mountain Man Breakfast
6-8 servings

1/2 lb bacon (or pre-cooked sausage)
1 dozen eggs
Med onion
lb. grated cheddar
2 lb. bag of hash brown potatoes
Small jar of salsa (optional)

The following requires 6-9 bottom coals and 12 -15 top coals:

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes. Slice and server like quiche. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man.) Cooking times will vary with the weather and your state of awake but its almost impossible to screw up.

 

Breakfast Pizza

All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham, bacon, sausage your preference or all three and cheese. First stretch the biscuit dough thin a spread it over the bottom of the dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up.

 

Taco Pie

1-1/2 lb ground beef
1 - 8 oz pkg shredded cheddar cheese
1 med jar Taco sauce
1 - 8 oz can tomato puree
4 lg corn tortillas
Brown ground beef, drain. Combine taco sauce and tomato puree. Line dutch oven with aluminum foil. Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat.

 

Dutch Oven Potatoes Recipe

10-12 medium baking potatoes
cup margarine
1 lb thick sliced bacon
3 cups grated cheddar cheese
4-5 large onions, sliced fairly thick

Scrub potatoes and slice thick without peeling. Put in cold water and cover. Slice onions. Fry bacon in bottom of dutch oven. Remove bacon and discard drippings. Drain potato slices and layer in dutch oven alternating with onions, bacon and cheese. Top with butter.

Bake using 11-12 briquettes bottom and 13-14 briquettes top for 1-1/2 hours or until potatoes are tender.

 

Kicked up Monkey Bread

This started out as monkey bread from one of your cookbooks, then it evolved into something special.

4 cans biscuits quartered
1 cup brown sugar
3 or 4 Granny Smith Apples
1 cup sugar
2 tbs of cinnamon
1 cup chopped pecans
1 stick of butter or oleo

Start enough coals to cook for about 1 hour. While coals are getting ready, peel, core, and slice apples into approx.1/4 in pieces. While I am preping the apples I let them soak in salt water. A little salt goes a long way here, it keeps them from turning brown and helps bring out the flavor. Next mix sugar, brown sugar and the cinnamon and mix well. Drain the apples and add one cup of the sugar mix to them and stir them till coated well. This is where I start preheating my Deep 12 in Dutch Oven at approx.350 deg. Grease a bunt pan. Arrange pecan halves in a decorative pattern in the bottom and sprinkle chopped pecans on top of them. Next quarter one can of biscuits coat in sugar mix and place in pan, spread 1/3 of the apples on the biscuits / apples / biscuits til your done. Poor melted butter over the top and place in oven. Cook for 30 to 35 min the top will probably be trying to brown I rub a little butter on it and cover it with foil and continue to cook until center is done checking about every 5 to 7 min. You just have to dig down to the center to tell if its done. When done let cool approx.5 min and turn out onto a platter carefully the glaze will run out and it is hot!!! If you let it cool to long the glaze and pecans try to stick. Its easy to make this larger or smaller, we've done this many ways haven't had a bad batch yet.

Updated 11/19/2008