FRENCH TOAST

INGREDIENTS:

1 Dozen eggs (extra large size)

2 Cups milk

1 1/2 Tablespoons sugar

1-Teaspoon Cinnamon

2 1 Lb. Loaves of white bread

Maple syrup

Butter

EQUIPMENT REQUIRED:

Griddle

Large pan

1 Cup measuring cup

Measuring spoons

Spatula

Large mixing spoon

DIRECTIONS:

Break eggs into pan. (Do not get eggshells into pan)

Beat eggs until all yolks & egg whites are mixed.

Add milk, sugar, & cinnamon & mix well.

Preheat griddle. Dip bread on both sides in egg mixture & place on hot buttered griddle.

Allow bread to brown on one side then flip over & brown other side. Serve with butter & syrup.

SCRAMBLED EGGS WITH BACON

INGREDIENTS:

1 Lb. Bacon

1 Dozen eggs (extra large or jumbo size)

1 Cup milk

EQUIPMENT REQUIRED:

12" Dutch oven
Large pan
Large spoon
Spatula
Small knife

DIRECTIONS:

Break eggs into pan. (do not get eggshells into pan)

Beat eggs until yolks & egg whites are mixed.

Add milk and mix well.

Cut bacon into 1/2" pieces.

Preheat dutch oven & fry bacon pieces are crispy.

Remove bacon from dutch oven & wipe out grease with paper

towel leaving some grease on bottom & sides of dutch oven

Reheat dutch oven over fewer coals & add eggs.

Stir eggs constantly from the bottom to avoid burning.

As eggs cook and harden add cooked bacon and mix well.

Serve with salt & pepper.

PANCAKES

INGREDIENTS:

4 Cups Bisquick baking mix

4 Extra large eggs

2 Cups milk

Butter

Maple syrup

EQUIPMENT REQUIRED:

Griddle

Large pan

1 Cup measuring cup

Spatula

Ladle

Large spoon

DIRECTIONS:

Mix Bisquick, eggs, & milk together in pan until well mixed.

Preheat griddle.

Pour ladle full of batter onto greased griddle.

Cook on one side until brown,' turning once to cook other side

until brown.

Serve with butter & maple syrup.

BLUEBERRY PANCAKES

INGREDIENTS:**

4 Cups Bisquick baking mix

4 Extra large eggs

2 Cups milk

1 Pint fresh blueberries

Butter

Maple syrup

EQUIPMENT REQUIRED:

Griddle

Large pan

1 Cup measuring cup

Spatula

Ladle

Large spoon

DIRECTIONS:

Wash blueberries in water & allow to dry.

Mix Bisquick, eggs, & milk together in pan until well mixed.

Preheat griddle.

Pour ladle full of batter onto greased griddle.

Sprinkle fresh blueberries on top of batter.

Cook on one side until brown, turning once to cook other side until brown.

Serve with butter & maple syrup.

**Substitute milk chocolate morsels for the Blueberries and
make "Chocolate Chip" pancakes.

BREAKFAST PIZZA
(This one is for very hardy eaters or 2 patrols)

COOKING SKILL FOR THIS RECIPE IS OF A HIGHER LEVEL THAN FIRST
YEAR CAMPERS OR AN EXPERIENCED ADULT MUST ASSIST

INGREDIENTS:

3 lbs Bulk HOT Italian sausage
18 extra large eggs
2 lib Packages Ore-Ida "0" Brian frozen potatoes
8 oz. package shredded Cheddar cheese

1 Large onion

1/2 Medium size green pepper

2 Cups milk

EQUIPMENT NEEDED:

12" Dutch oven & pliers

2 Pans

Spatula

Large knife

1 Cup measuring cup

Large spoon

DIRECTIONS:

Break eggs into pan. (do not get eggshells into pan)

Beat eggs until yolks & egg whites are mixed.

Add milk to eggs and mix well.

Add potatoes & cheese to eggs & mix well.

Dice onion & green pepper into 1/4" pieces.

Preheat dutch oven.

Brown sausage, onions & green pepper until cooked.

Remove sausage from oven & drain grease leaving enough to coat the bottom & sides of dutch oven.

Return sausage to dutch oven & add egg mixture, stirring together until well mixed.

Place dutch oven over 10 well placed charcoals, cover & put 18 well placed charcoals on cover.

Bake approx. 45 minutes.

Pizza is done when knife can be inserted into mixture & come out clean.

BATTER FRIED APPLE RINGS

INGREDIENTS:

2 Cups Bisquick baking mix

2 Extra large eggs

1 cup milk

4 medium Delicious apples

Maple syrup

Butter

EQUIPMENT REQUIRED:

Griddle

2 Pans

1 Cup measuring cup

Large spoon

Large & small knife

Spatula

DIRECTIONS:

Peel, core, & slice apples into 1/8" thick slices.

Put slices into pan & cover with water.

Mix Bisquick, eggs, & milk together in pan until well mixed.

Preheat griddle.

Remove apple slices from water one at a time & pat dry with

paper towel.

Dip apple slices in batter and place them on greased grill.

Cook on one side until brown, turning once to cook other side

until brown.

Serve with butter & maple syrup.

BAKED APPLE PANCAKE
(This one will give them a sugar high for the whole day]

INGREDIENTS:

4 Extra large eggs
1/2 Ib Brown sugar

1 21 oz. Can apple pie filling
1/2 Cup all purpose flour
1/2 Cup milk
1/2 Teaspoon baking powder

2 Tablespoons cinnamon
Butter

EQUIPMENT REQUIRED:

12" Dutch oven
Large spoon
Large pan
Measuring spoons
1 Cup measuring cup
Can opener

DIRECTIONS:

Butter Dutch oven. .

Sprinkle brown sugar over bottom of dutch.

Sprinkle 1 tablespoon cinnamon over brown sugar.

Spread pie filling over brown sugar.

Sprinkle 1 tablespoon cinnamon over pie filling.

Break eggs into pan, add flour, milk, & baking powder and mix

well together.

Pour egg mixture evenly into dutch oven.

Place dutch oven over 10 well place charcoals, cover & put

18 well placed charcoals on cover.

Bake for 25 minutes or until pancake is golden brown on top.

beef BAKE

INGREDIENTS:

2 Cups uncooked elbow macaroni

2 Lbs. ground beef

3/4 Cup chopped celery

1/2 Cup diced green bell pepper

1 8 oz. can tomato sauce

1 16 oz. can whole kernel corn

1 Cup water

1/2 teaspoon salt

EQUIPMENT REQUIRED:

12" Dutch oven

Large pan

Large spoon

Small knife

1 Cup measuring cup

Measuring spoons

Can opener

DIRECTIONS:

Cook macaroni per instructions on package, drain water, cover & set aside

Brown ground beef, celery, & green pepper in dutch oven until meat is cooked.

Remove meat mixture from dutch oven and drain grease.

Return meat mixture to dutch oven and add tomato sauce, corn, salt, & cooked macaroni and mix well.

Cover and cook over charcoal for 30 minutes, stirring occasionally.

.ROSE'S GOULASH

INGREDIENTS:

2 Cups uncooked macaroni

1 1/2 LBS. Ground beef

1 Cup chopped onion

1/2 Cup diced green bell pepper

3 Cups sliced celery

1 Can condensed "Campbell’s Tomato Soup" + 1/2 can water

1 15 oz. can dark red kidney beans

EQUIPMENT REQUIRED:

12" Dutch oven

Large pan

Large spoon

Knife

1 Cup measuring cup

Can opener

DIRECTIONS:

Brown ground beef, onion & green bell pepper until meat is cooked.

Remove meat mixture from dutch oven & drain grease.

Return meat mixture to dutch oven & add sliced celery, tomato soup + 1/2 can water, & kidney beans. Mix well.

Bring to a boil, reduce heat, & simmer for 30 minutes stirring occasionally.

Cook macaroni per instructions on package during the 30 minute cooking time of the meat.

Serve goulash over cooked macaroni.

NANCY'S
GROUND BEEF CHOP SUEY

INGREDIENTS:

1 1/2 Lbs. Ground beef

1 24 oz. Can mixed Chinese vegetables

1 16 oz. Can Bean sprouts

1 8 oz. Can sliced water chestnuts

1/2 Cup diced onion

3 Cups sliced celery

Soy sauce

1 7 to 14 oz. box "Minute Rice"

EQUIPMENT REQUIRED:.

12" Dutch oven

Large pan

Large spoon

Knife

1 Cup measuring cup

Can opener

Measuring spoons

DIRECTIONS:

Brown ground beef and diced onion in dutch oven until cooked.

Remove meat mixture from dutch oven and drain grease.

Return meat mixture to dutch oven and add mixed Chinese vegetables, bean sprouts, water chestnuts, celery and 4

tablespoons of soy sauce. Mix well.

Add enough water to cover mixture.

Bring to a boil and reduce heat & simmer for 30 minutes.

Prepare rice per directions on package during this 30 minute cooking time.

Serve over .rice with soy .sauce.

CAMPFIRE CHILI

INGREDIENTS:

2 Lbs. Ground beef
2 Large onions

1 Large green bell pepper
3 15 oz. Cans whole peeled tomatoes

2 15 oz. Cans hot chili beans

4 Tablespoons chili powder

1 8 oz.Package shredded Cheddar cheese.

EQUIPMENT REQUIRED:

12" Dutch oven

Knife

Can opener
Large spoon
Measuring spoons

DIRECTIONS:

Dice onion and green bell pepper.
Brown ground beef, onion, & green bell pepper in dutch oven until cooked.

Remove meat mixture from dutch oven & drain grease.

Return meat mixture to dutch oven and add tomatoes, chili beans, & chili powder. Mix well.

Bring to a boil, reduce heat & simmer for 45 minutes, stirring occasionally.

Serve with shredded Cheddar cheese on top.

CORNBREAD CHILI PIE

INGREDIENTS:

2 Lbs.' Ground beef

1 Large onion

1 15 oz. Can hot chili beans

1 8 oz. Can tomato sauce

2 6 oz. Packages cornbread mix
1 Tablespoon chili powder
1/2 Teaspoon salt

EQUIPMENT REQUIRED:

12" Dutch oven

Knife

Can opener

Large pan

Large spoon

Measuring spoons

DIRECTIONS:

Dice onion

Brown ground beef & onion in dutch oven until cooked.

Remove meat mixture from dutch oven and drain grease.

Return meat mixture to dutch oven and add tomato sauce, chili

beans, chili powder, salt, and mix well.

Mix cornbread per instructions on the box and spread on top

of meat mixture.

Place dutch oven over 10 well placed charcoals, cover & put

18 well placed charcoals on cover.

Bake 20 to 30 minutes until cornbread is done.

COWPUNCHER HASH

INGREDIENTS:

1 1/2 Lbs. Ground beef

3 14 1/2 oz. Can whole peeled tomatoes

1 1/2 cup Diced green bell pepper

3/4 Cup diced onion

3/4 cup uncooked long grain white rice

1/2 teaspoon salt

1-teaspoon basil

1/4 teaspoon black pepper

3/4 Lb. sliced American cheese (DO NOT USE CHEESE FOOD)

EQUIPMENT REQUIRED:

12" Dutch oven
Knife

Large spoon
Measuring spoons
1 Cup measuring cup
Can opener

DIRECTIONS:

Brown ground beef, onion, & green bell pepper in dutch oven until cooked,

Remove meat mixture from dutch oven and drain grease.

Return meat mixture to dutch oven and add canned tomatoes, rice, salt, basil, and pepper.

Bring to a boil, reduce heat, and simmer for 25 minutes.

Stirring occasionally.

Place cheese slices to cover meat mixture and heat until

melted -

SPANISH RICE

INGREDIENTS:

3 Lbs. Ground beef

3 Medium onions

1 Medium green bell pepper

2 Cans condensed "Campbell’s tomato soup" + 1 can water

3 Cups uncooked "Minute rice"

EQUIPMENT REQUIRED:

12" Dutch oven

Knife

Large spoon

Large pan

1 Cup measuring cup

Can opener

DIRECTIONS:

Dice onion & green bell pepper

Brown ground beef, onion & green bell pepper until cooked.

Remove meat mixture from dutch oven an drain grease.

Return meat mixture to dutch oven and add tomato soup + 1 can water. Mix well.

Bring to a simmer and cook 15 minutes.

Prepare rice per package directions during 15 minute cooking time.

Add cooked rice to meat mixture, mix well & cook 5 minutes.

GREEN BAR STEW

INGREDIENTS:

3 Lbs. Beef stew meat

4 Large carrots (Sliced)

2 Medium onions (Diced)

4 Large potatoes (Cubed)

1 Tablespoon dried parsley flakes

1 Teaspoon salt

3 Tablespoons oil (corn oil, sunflower oil, canola oil)

2 Cups water

EQUIPMENT REQUIRED:

12" Dutch oven

Knife

Measuring spoons

1 Cup measuring cup

DIRECTIONS:

Add oil to dutch oven and brown stew meat.

Add water and salt.

Cover and cook at simmer for 30 minutes.

(Water should be added as necessary to keep 1/2" level in

bottom of dutch oven during cooking time)

Add carrots and onions. Mix well, cover and cook 15 minutes

Add potatoes, parsley flakes, and water if needed. Mix well

Cover and cook at simmer for 15 minutes.

VEGETABLE GOULASH

INGREDIENTS:

3 Lbs. Ground beef

2 Packages dried onion soup mix

4 16 oz. Cans various vegetables

EQUIPMENT REQUIRED:

12" Dutch oven
Large spoon
Medium pan

1 Cup measuring cup.
Can opener

DIRECTIONS:

Mix 2 packages of dried onion soup mix with only enough water

for one package.

Brown meat in dutch oven.

Remove meat and drain grease.

Return meat to dutch oven and add soup mixture, and

vegetables. Mix well.

Heat to a simmer and cook for 15 minutes.

TOMATO CHICKEN

INGREDIENTS:

2 Lbs. Boneless chicken breast

3 15 oz. Can whole peeled tomatoes

1 Very Large onion

2 8 oz. Cans mushroom pieces
1 7 to 14 oz. box "Minute Rice"
Lemon Pepper
Seasoned Salt
Minced Garlic
Celery seed

EQUIPMENT REQUIRED:

12" Dutch oven

Knife

Can opener

Large pan

Large spoon

Small pan

DIRECTIONS:

Cut chicken into pieces and place on bottom of dutch oven.

Sprinkle lemon pepper, seasoned salt, & minced garlic over chicken enough to coat top of chicken.

Open cans of tomatoes & pour juice into pan and save.

Cut tomatoes in half (saving any juice) and place halves on top of chicken, enough to cover.

Peel onion and cut into 1/4" thick slices and arrange them on top of the tomatoes.

Open mushroom pieces (save the juice with the tomato juice) and arrange pieces over top of onions.

Add 1 tablespoon celery seed to saved juices and mix.

Pour mixture into dutch over.

Bring to a boil, reduce heat and simmer for 20 minutes.

Cook "Minute Rice" per instructions on box, as much as necessary for patrol size, while chicken is cooking.

Serve tomato chicken over rice.

CHICKEN PILAF

INGREDIENTS:

2 Lbs. Boneless chicken breast
4 Large onions.

2 Cups uncooked long grain white rice

3 13 3/4 oz Cans chicken broth
1 6 oz. Can tomato paste

4 Tablespoons oil (corn oil, sunflower oil, or canola oil)1 Cinnamon stick
Salt & pepper –

EQUIPMENT REQUIRED

12" Dutch oven

Knife

Can opener
Measuring spoons
Large spoon

DIRECTIONS:

Cut chicken into chunks and lightly salt and pepper.

(Set aside)

Add oil to dutch over along with rice and onions until cooked

and rice becomes lightly browned. (Constantly stir)

Add chicken and cook for 5 minutes.(Constantly stir)

Add chicken broth, tomato paste, & cinnamon stick. Mix well.

Bring to boil, reduce heat and simmer until rice has absorbed all liquid. Stir occasionally.

CHICKEN AND VEGETABLE RICE BAKE

INGREDIENTS:

2 Lbs. Boneless chicken breast

2 Cans "Campbell’s Vegetarian Vegetable" soup

2 14 oz. Cans chicken broth

2 Cups uncooked long grain white rice

3 Tablespoons oil (corn oil, sunflower oil, or canola oil)
Paprika

EQUIPMENT REQUIRED:

12" Dutch oven

Knife

Can opener

1 Cup measuring cup

DIRECTIONS:

Cut chicken breasts into chunks.

Put oil and chicken breast into dutch oven and cook until

chicken is no long pink.

Mix soup, broth/ and rice and pour mixture into dutch oven.

Sprinkle lightly with paprika.

Simmer until all liquid has been absorbed and rice is tender]

ITALIAN FEAST!

SPAGHETTI

SPAGHETTI SAUCE INGREDIENTS:

2-3 pounds of ground beef

2 large onions, chopped

2 cloves of garlic, crushed or 1/2 teaspoon of garlic powder.

2 teaspoons of sugar

1 tablespoon of oregano

2 teaspoons of salt

1 tablespoon of basil

2 28oz. cans of whole peeled tomatoes
1 4oz. can of tomato paste
112 oz. can of tomato sauce

PREPARATION:

In a dutch oven brown ground beef, onion, garlic and salt

Drain grease and add remaining ingredients. Break up tomatoes before

adding to pot

Heat to boiling, reduce heat, simmer 1 hour. stirring occasionally.

PASTA ( THAT'S THE NOODLES IN CASE YOU DIDN'T KNOW!)
2 Pounds of Spaghetti noodles or 2 large boxes of mostacholli noodles
Follow cooking directions on box.

MR, HAMMERS MOST EXCELLENT GARLIC BREAD.
INGREDIENTS:

1 loaf of French or Italian bread cut diagonally 1-11/2 inches thick.

1 small tub of soft butter or margarine.

2 doves of fresh crushed garlic or 1 small-refrigerated jar of minced
garlic.

DIRECTIONS:

Add crushed garlic or 1/2 jar of refrigerated minced garlic to butter
Stir well, then spread liberally on bread.
Place bread on grill over low coals and turn to avoid burning.
Bake to a golden brown.

DON'T FORGET THE SALAD, DRESSING, AND PARMESAN CHEESE.

CHICKEN WINGS ALA COKE

Recipe By      : Vie Tyier
Servings       : 8   Preparation Time : 0:50
Categories     : Grill/Camping Recipes Poultry
Dutch Oven

chicken wings
2 cans Coke
1 big bottle catsup

Put enough chicken wings in a 12" Dutch Oven to feed the boys 4 or 5 each. Add a big bottle
of catsup and 1 3/4 cans of coke. Cover and cook at 350 degrees for 35 minutes. Drink the
rest of the can of Coke, and wait for the chicken to cook. Meat will pull from bones when done
Very simple and easy, but tastes great.

COBBLER

Servings : 8

Categories : Desserts Dutch Oven
Grill/Camping Recipes

1   box cake mix                 .
3   cans pie filling                 ^
1   stick butter

Grease the bottom of the dutch oven. Sprinkle a little bit of the cake mix on the bottom of the
dutch oven, then pour in the pie filling and sprinkle the rest of the cake mix on top. Then cut
the butter into slices and put on the top.

DUTCH POTATO SPEARS

Servings : 6 Preparation Time : 0:35
Categories : Grill/Camping Recipes Vegetables
Dutch Oven

6 large baking potatoes

1/2 cup butter
1/4 cup parmesan cheese

1 teaspoon garlic powder
salt and pepper

Slice potatoes in quarters length wise. Place in a 12" Dutch Oven, skin down. Melt butter and
pour over potatoes. Sprinkle with parmesan, garlic, salt and pepper. Can put a dash of
paprika & parsley if you want a little color. Bake for 25 minutes at 360 degrees and remember
the 2/3rds rule.

FARMERS BREAKFAST