Camping Recipe Collection By Fox Patrol C7-127-14
George Bee Lauri Benson Gus Kartsonas Viktor Kaufmann Glen Parks Yuki Phipps Index Breakfast Lunch / Dinner Desserts
Breakfast Burritos Pig on a Stick Apple Pie Oatmeal
Breakfast Sausage Balls Chicken Ragout Rolls in Orange
Breakfast Cornbread Pie Iron Pizza Banana Boat in Foil
Dutch Oven Cinnamon Roll Dumplings! Ding Dong Cobbler
Breakfast in a bag Grilled Parmesan Ranch Chicken Dutch Oven Pineapple Upside Packs down Cake Mountain man Breakfast Hot Dog Packet Mountain Dew Blackberry French Toast Casserole Cobbler Johnny Appleseed Pork Chops Crazy Ivan’s Russian Tea Cranberry Apple Dump Cake Spicy Taco Patties & Cheesy Potatoes Foil Pack Chocolate Cherry Dump Cake
Instant Bacon-cheese Mashed Armpit Fudge Potatoes Ice Cream in the Bag Dutch Oven Lasagna Grasshopper Pie Sam Houston Spaghetti Fruit Tapioca Best Darned Corn Bread
Campfire Pizza
Hearty Mountain Stew
Breakfast Breakfast Burritos
Ingredients Gear 2 Tbsp dried onion mixing bowl 2 lb breakfast sausage 2 Tbsp chil powder dutch oven 2 onions 16 soft tortillas pot with lid 2 green peppers 3 C shredded cheese (cheddar, colby, 24 eggs jack, whatever) 2 Tbsp garlic powder 3 C salsa
Instructions
1. 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)
2. Mix eggs, garlic, onion, and chili powder. Fry in dutch oven, scrambling until cooked. Remove eggs into pot and mix with sausage.
3. 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.
4. Put lid on dutch oven and Bake 10 to 15 minutes at 350 degrees. Serves 8 with salsa Breakfast Sausage Balls
Ingredients 1/4 cup butter 6oz. cheddar cheese - grated 1lb. bulk sausage (not links 3cups Bisquick mix or patties) hot pepper sauce - optional 1 egg
Instructions
1. Coat bottom of dutch oven with butter and heat to 350 degrees for Baking.
2. Mix all ingredients together with your clean hands.
3. Pull off small pieces and roll into 1 inch balls.
4. Place a layer of balls in dutch oven and Bake 15 minutes.
5. Serve and sprinkle with hot sauce if desired. - Makes about 12 balls Breakfast Cornbread
Ingredients 1/4 C sugar 1/2 C cornmeal 1 tsp cinnamon 1/2 C raisins
1/2 tsp ground ginger 2 Tbs oil
1/4 tsp salt 2 eggs 1/4 tsp nutmeg 1/2 cup pancake syrup powdered milk for 4 cups
Instructions
1. In a zip-loc bag, combine sugar, cinnamon, ginger, salt, and nutmeg.
2. Warm 4 cups water in a pot. Pour in powdered milk and heat to steaming. Pour in cornmeal and reduce heat to simmering.
3. Stir until thick, about 10 minutes or so. Remove from heat.
4. Beat eggs and oil in a cup and stir into cornmeal.
5. Stir in sugar mixture, raisins, and syrup. Pour into well-oiled dutch oven.
6. Cook for about 40 minutes at about 350 degrees - coals covering the lid and about half that many under the oven.
7. If a toothpick stuck in the center comes out clean, it's ready. Makes 8 servings Dutch Oven Cinnamon Roll Ingredients - Cinnamon Pecan Ring: Ingredients - Glaze:
2 Loaves Bread Dough (frozen) 1/3 c. Chopped Pecans 2 1/2 c. Powdered Sugar
Melted Butter Pecan Halves1-2 Handfulls 1 tsp. Vanilla Frozen Hash Browns 1/4 c. Brown Sugar (packed) 2 1/2 Tbsp. Milk 1-2 Eggs 1/4 c. Sugar
1/3 Tbsp. Cinnamon
Instructions
1. Cut each loaf of Bread dough into 4 pieces. Form each piece into a rope about 18” long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on aluminum foil. Roll rope in sugar mixture. Shape rope into a coil in the center of a 10” Dutch oven.
2. Repeat with the next rope and continue the coil in the Dutch oven. When finished sprinkle the remaining sugar mixture and chopped pecans over the coil. Cover it and let rise 30-40 minutes. Bake in the oven at 350 degrees, or with top and bottom charcoal heat, for 30 minutes or until done.
3. Stir ingredients together. If the glaze is too thick add milk a little at a time until it reaches the desired thickness.After the Cinnamon Pecan Ring is finished baking, cool it about 15 minutes then spoon the glaze over it. Decorate with pecans. Breakfast in a bag Comment:
Ingredients It's necessary to have ADULT SUPERVISION folding the bags, 1-2 Strips of Bacon inserting the sticks and placing the the 1-2 Handfulls Frozen Hash Browns bag near the coals to achieve success.
1-2 Eggs
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 (Be 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.) Mountain Man Breakfast Serving Size 12 SERVINGS Ingredients
1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese
Instructions
PREP 20 MIN./ COOK 1 hr 10 MIN.
1.Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
2. Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender.
3.Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed.
4.Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
5.Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes.
6.Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes.
7.Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.
French Toast Casserole Serving Size 6 SERVINGS Ingredients
1 large loaf French bread
8 eggs
3 cups milk
4 Tbsp sugar
1 tsp cinnamon
¾ tsp salt
1 tsp vanilla
4 Tbsp butter, cut into small pieces
Instructions 1.Tear bread into 1-2 inch chunks. 2.Put torn bread in a 12" Dutch oven. 3.Beat together all remaining ingredients, except butter. 4. Pour over bread. 5.Dot the top with butter. 6. Bake at 350° with 9 coals on bottom and 15 on top. It should be done in 30-45 minutes, when eggs are set.
Crazy Ivan’s Russian Tea
Serving Size 20 to 30 Ingredients
2 cups powdered orange drink mix (such as Tang)
1 cup powdered lemonade drink mix
1 cup unsweetened and unflavored instant tea powder
1 tablespoon ground cinnamon
1 cup hot water per serving
Instructions
1. Mix all dry ingredients together.
2.Heat water in a large cook pot
3.Pour hot water into insulated water jug, mix in dry ingredients and stir.
4.Optional drops of lemon or lime juice can liven up an individual serving. Lunch / Dinner Pig on a Stick
Comments: Works for breakfast as well!
Ingredients
Hotdogs or Sausage
Cheese slices
Refridgerated biscuit or bread stick dough
spices (to taste)
Instructions 1. Spear a hotdog or sausage link on a stick. 2. Roll-out or hand flatten one dough strip and sprinkle desired spice on it. 3. Slit hotdog or sausage link lengthwise without going completely through middle or ends. (make a canoe). 4. Place cheese inside. 5. Wrap dough around link and pinch the end or poke it over the stick end. 6. Cook over coals until the bread is browned. Avoid direct fire contact. Chicken Ragout
4 servings Ingredients
1 cup dried sliced carrots 1 cup freeze-dried peas ½ cup dried sliced celery 3 cubes chicken bouillon ½ cup dried sliced potato 2 small cans boned chicken ½ cup dried sliced mushrooms 1 tablespoon dried parsley flakes
¼ cup dried sliced olives
Instructions At Home:
• Combine all of the ingredients other than the canned chicken into a ziplock bag.
At the meal:
• Bring 6 cups of water to a boil in a pot
• Add the dry ingredients to the water, and cook for 12-15 minutes.
• Add more water as necessary, as the food rehydrates.
• Cut the chicken into bite-sized pieces.
• When the vegetables are tender, add chicken to the pot, and cook until everything is hot. Pie Iron Pizza
Ingredients Comments Recommend a few pie irons to cook for 1 loaf of bread a group - each pizza takes about 5 1 can pizza sauce minutes to cook. Be careful of HOT pie irons! Sliced pepperoni
Mozzarella cheese
Olive oil or Butter
Instructions
1. With a paper towel, spread olive oil or butter on inside of each side of pie iron.
2. Place a piece of bread in one side.
3. Top with sauce, pepperoni, cheese, and second slice of bread.
4. Close pie iron and hold over campfire for 2 minutes, flip and hold for 3 minutes or until cheese is all melted when checked. Dumplings!
4 servings Try them with the Hearty Mountain Stew recipe on the Ingredients previous page!
2 cups baking mix
½ cup instant dry milk
¼ cup margarine
Grated cheese (optional)
Dried onion (optional)
Instructions At Home:
• Combine all of the dry ingredients in a ziplock bag.
• Mix the remaining ingredients in a separate ziplock bag. Make sure there is no air in either bag!
At the meal:
• Add enough water to the bag to make a stiff dough. Remember, you can always add more water!
• Make sure the bag is closed, and mix it until everything is thoroughly mixed. Add more water if needed.
• Cut off a corner of the bag, and squeeze it into a pot of soup or stew in blobs the size of a golf ball.
• Cover the pot with a lid, and cook for 8-10 minutes. Grilled Parmesan Ranch Chicken Packs
For 4 packet Ingredients
4 boneless skinless chicken breasts (4 to 5 oz each) ½ teaspoon salt-free garlic-herb blend ½ cup reduced-fat ranch dressing ¼ cup water
2 cups quartered small red potatoes
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
¼ lb fresh green beans, trimmed
1/3 cup finely shredded Parmesan cheese
Instructions 1. Make 4 large double layer square of foil and spray with cooking spray 2. Sprinkle Chicken with garlic-herb blend and place 1 breast on each foil 3. Drizzle 1 tbs of the dressing over each breast 4. Mix remaining ¼ cup dressing and the water in the bowl and stair in potatoes, carrots and green beans in the mixing. 5. Divide vegetables into 4 foil and sprinkle with cheese. 6. Wrap and seal the aluminum foil. 7. Cook on hot coal 10 minutes. Rotate packets ½ turn and cook 5-15 minutes more until vegetables are tender and chicken is thoroughly cooked. Hot Dog Packet
For 4 packet Ingredients 1 package (8pc) of Beef Hot Dogs (alternatively Turkey or Polk Hot Dogs) ½ red pepper (Sliced) ½ small onion (thinly sliced) 2 midium potatoes (thinly sliced) Olive oil Salt and Pepper to taste
Instructions
Make 4 large double layer square of foil.
Place 2 hot dogs in the middle of each foil.
Place sliced vegetables on to of hot dogs
Drizzle olive oil over all the food and season with salt and pepper
Wrap and seal the aluminum foil.
Cook on hot coal 15-20 minutes Johnny Appleseed Pork Chops
Serving Size - 6 Ingredients
1 tablespoon vegetable oil
6 thick boneless pork loin chops
1 (6 ounce) box stuffing mix, including ingredients required to prepare stuffing
1(21 ounce) can apple pie filling with cinnamon
1. In Dutch oven over 25 coals, fry pork chops in oil until brown. Remove chops from oven. 2. Prepare stuffing in medium-sized bowl according to package directions. 3. Spread pie filling over bottom of the Dutch oven. 4. Place pork chops on top of pie filling. Spoon stuffing mix on top of pork chops. 5. Bake for 45 minutes, keeping 12 briquettes under the oven and relocating 13 coals on the lid.
Required Equipment: 12 inch Dutch oven, medium sized mixing bowl. Spicy Taco Patties & Cheesy Potatoes Foil Pack
Ingredients
•1 lb lean ground beef or ground turkey
•1/2 cup breadcrumbs, plain
•2 tablespoons taco seasoning (here's an easy taco seasoning recipe if you don't have any prepackaged seasoning)
•1/4 cup milk
•3 cups diced hash brown potatoes (we like to use Simply Potatoes)
•1 cup cheesy salsa dip
•Salt & Pepper
Instructions 1.1.Combine meat, breadcrumbs, seasoning and milk in a bowl. Mix until well combined. Form into patties (should yield 4 patties). 2.2.Make 4 large double layer square of foil (one for each patty). Spray with non-stick cooking spray. Place a single patty on each one. 3.3.Divide the potatoes up evenly and spread on top of the taco patties on each patty foil packet. Season potatoes with salt and pepper to taste. 4.4.Spread the cheesy salsa over each set of potatoes and patties. 5.5.Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks. 6.6.Cook on hot coals or a covered grill for 15 – 20 minutes. Flip about half-way through. 7.7.Open with caution – there will be plenty of steam and ooey, gooey cheesy potatoes. Enjoy!
Instant Bacon-cheese Mashed Potatoes
4 servings Ingredients
1 ½ cups instant potato flakes ½ teaspoon salt
1/3 cups instant dry milk 2 oz cubed fresh cheese
1 packet Butter Buds ½ cup bacon
1 tablespoon dried parsley flakes
1 tablespoon dried onions
Instructions At Home:
• Fry the bacon in a pan until crispy. Place on cooling rack until cold. Dab off excess grease with a paper towel.
• Mix the dry ingredients in a ziplock bag.
• Place the cubed fresh cheese along with the bacon into different ziplock bag from the dry ingredients.
At the meal:
• Bring 3 cups of water to a boil.
• Add all of the ingredients, and stir.
• Let them sit for a minute, then fluff with a fork (or other convenient implement). Add more hot water if too dry. Dutch Oven Lasagna
Serving Size 8-10 SERVINGS Ingredients
1 Box, lasagna noodles
2 lbs, ground beef
1 45oz jar, spaghetti sauce
1 lb bag, shredded mozzarella
1 lb bag, shredded ramano
8 oz, grated parmesan cheese
1/2 teaspoon, garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
Instructions PREP TIME 30 MIN/COOK TIME 1 HR
1.Brown meat in bottom of your 12" Dutch Oven.
2.Remove meat from the oven, drain it and mix the meat with the sauce & spices.
3. Mix cheeses into a cheese mixture.
4.Rinse out the sauce jar with a couple cups of water, pour enough into the dutch oven to cover the bottom
5.then place a layer of noodles onto the sauce. Layer the sauce & meat mixture, dry noodles and cheeses in alternating layers reserving about 1 cup of cheese for the top layer.
6. Cover the oven and bake at 350° for 45 to 60 minutes or until noodles are tender. Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. ** You may need more coals in windy or cold weather.
Sam Houston Spaghetti
Serving Size 8 to 10 Ingredients 1 pound spaghetti, 2 pounds ground beef 1 (16 ounce) jar mild picante sauce 2 cups spaghetti sauce with mushrooms 2/3 cup grated Parmesan cheese , 2 eggs, beaten 2 tablespoons butter, 1 (15 ounce) container ricotta cheese 2 cups shredded mozzarella cheese
Instructions
1.Cook spaghetti in large-size cook pot according to package directions, drain water
2.Preheat Dutch oven using 25 briquettes underneath.
3.Brown ground beef in Dutch oven, stirring to separate meat, drain grease.
4.Stir in picante sauce and spaghetti sauce. Heat through. Remove ground beef mixture and set aside in a medium sized bowl. Sam Houston Spaghetti (continued)
Instructions
5. Mix cooked spaghetti, parmesan cheese, eggs, and butter in Dutch oven.
6. Form a depression in the center of the spaghetti mixture, and scoop ricotta cheese into it.
7. Top Ricotta cheese and spaghetti with the beef mixture set aside in step 4.
8. Cover Dutch oven keeping 8 briquettes under the oven an placing 17 coals on the lid.
9. Bake for 30 minutes or until thoroughly heated through.
10. Sprinkle mozzarella cheese over top.
11. Remove from heat. Let stand 5 minutes, providing time for mozzarella cheese to melt, then serve by cutting into wedges.
Required equipment: 12 inch Dutch oven, large size cook pot, medium sized mixing bowl. Best Darned Corn Bread
Serving Size 10 to 12 Ingredients
4 (6 ½ ounce) package of Betty Crocker Corn bread mix
8 eggs
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can sweet creamed corn (do not drain)
Instructions
1. Mix all ingredients in a well-greased 12 inch Dutch oven.
2.Using 17 coals on the lid and 8 coals under the oven, bake for about 45 minutes. Once the top of the bread turns golden brown, it is ready to serve. Rolls in an Orange
Serving Size SERVES8-12 Ingredients Picture (if you have) Oranges
Pillsbury Grands! Orange Flavor Rolls
A Camp fire
Instructions 1.Cut the oranges in half and scoop out the insides 2.Grab the Pillsbury Grands! Orange Flavor Rolls and put one in each orange half. 3.Put the oranges onto a baking sheet or something you can throw on top a fire cover the oranges with tinfoil 4.Place the cooking tray on the fire 5.The rolls will rise as they bake once the rolls have risen pull them off of the fire. Watch that they don’t burn if you have a hot fire. 6.Add the icing to the rolls
Campfire Pizza
Serving Size Comments: Ingredients Please be sure not to wash stone with water after use just let frozen pizza dough campfire burn off the remains of the corn meal day. wipe clean with a dry cloth when stone is cool. 1 jar pizza or spaghetti sauce
1 bag thick grated mozzarella cheese
whatever toppings you like best; sausage,
pepperoni, mushrooms, onions etc Instructions 1. Place grill rack on campfire & pizza stone on top of grill rack. 2. Defrost & cut down dough into small balls approx. the size of a cub scouts fist. 3. Place corn meal on paper plate & dough on top & Stretch out dough evenly the size of a small pizza. 4. On the other paper plate cover with more cornmeal. 5. Flop dough over from 1st plate to 2nd plate (the one with all cornmeal on it). 6. Place heaping spoon-full of sauce on dough, top with cheese and fixings of choice. 7. Slide dough onto hot pizza stone (with more cornmeal on top stone,but under pizza). 8. Rotate around stone with spatula a few time to prevent burning and sticking. 9. Cook time approx. 5 min. until golden brown crusts Hearty Mountain Stew
2 servings Ingredients
1 packet sour cream sauce mix 1 large clean potato
¼ cup instant dry milk 6 ¾ ounce canned turkey
¼ cup grated Parmesan cheese 2 serving package freeze-dried green beans ¼ teaspoon paprika
Instructions At Home: • Thoroughly wash the potato, and allow to dry. • Combine the dried ingredients in a 1-quart ziplock bag. • Place the potato and the packaged ingredients into a separate bag for convenience.
At the meal: • Bring 2 ½ cups of water to a boil. • Cut the unpeeled potato into small, ½ inch dice. • Add the potato and the green beans to the boiling water, and cook for 8 minutes. • Add ½ cup cold water to the sour cream sauce bag. Knead until well mixed. • Cut the turkey into bite-sized pieces. • When the potatos and beans are tender, add the sauce mix and the turkey to the pot, and cook until everything is hot. Dessert Apple Pie Oatmeal
Serving Size Comments: Ingredients I usually prepare this on the last day of camp. Oatmeal (minute or regular) I make to my taste for the pack. If time Dried Apple Rings permits or there are dietary restrictions, cream and sugar can be added by individuals. Raisins Don't be afraid to add more apples or cinnamon, I've never heard of anyone ruining Cinnamon Powder an apple pie with too much of either! Any Brown Sugar or Splenda leftovers are bagged in zip lock bags and taken home. Reheats well! Heavy Cream or half & half
Water
Salt
Instructions 1.Follow instructions on oatmeal box to accomodate serving needs. 2. While boiling water, add salt and enough cinnamon to brown the water. Generally, a heaping spoonful. 3.Cut dried apples into chunks 4.When water gets hot and cinnamon powder disolves add apples and raisins. When water boils, add oatmeal. 5.Adjust to Taste: 6.Add cream 7.Add brown sugar or splenda Comments:
Banana Boat in Foil For 4 packet
4 Bananas
½ cups Chocholate Chips
1 Cut mini Mashmarrows
Graham Crackers Other optional ingredients.
Almonds
Pecans
Peanut Butter Chips
Caramel
Jam
Honey Instructions
1.Make 4 large double layer square of foil.
2.Cut a slit down the curved length of each banana making a pocket
3.Stuff banana boat with chocolate chip and mini mash marrows.
4.Add any additional ingredients.
5.Wrap and seal the aluminum foil.
6.Cook on hot coal 6-8 minutes.
7.Scoop with graham crackers (or spoon) to eat
Ding Dong Cobbler Serving Size 8-10 SERVINGS Ingredients 2 (18 1/2 oz) boxes Betty Crocker yellow cake mix
6 eggs
2/3 cup vegetable oil
2 1/2 cups water
1 (21-ounce) can cherry pie filling
12 Hostess Ding Dongs
1 single-serving packet instant hot chocolate mix
20 large marshmallows
3 Tbsp butter
Options: You can substitute chocolate cake mix for the yellow, Twinkies for the Ding Dongs, and apples or peaches for the cherries. Instructions COOK TIME 45 MIN
1. Open can of pie filling and unwrap Ding Dongs to save necessary time in a later step.
2. Pour both packages of cake mix into a large bowl. Combine with eggs, vegetable oil, and water.
3. Pour can of pie filling into bottom of oven. Then, pour half of the cake batter over the filling.
4. Place 6 Ding Dongs on cake batter, spacing them evenly. Sprinkle half of the hot chocolate mix over the Ding Dongs.
5. Pour remaining cake batter into oven. Place remaining 6 Ding Dongs on cake batter.
6. Set marshmallows on top of batter and Ding Dongs.
7. Sprinkle remaining hot chocolate mix over marshmallows. Cover marshmallows with small pieces of butter, to promote browning.
8. Bake using 8 coals arranged in a ring under the oven and 17 coals on the lid. Cake will be ready to serve when browned on top and a toothpick comes out clean, about 45 minutes. (Or, bake at 350* F in a conventional oven.) Dutch Oven Pineapple Upside down Cake Serving Size 8 to 10 Ingredients Ready to Eat!
1 package Duncan Hines yellow cake mix
1/3 cup vegetable oil / 3 eggs / 1 jar cherries
1 (20 ounce) can crushed pineapple
1 stick butter / 1 cup brown sugar
1 (20 ounce) can sliced pineapple
Instructions (Cover pan or trivet with foil to serve cake after turning it over from Dutch oven) 1.Combine cake mix, vegetable oil, eggs, and crushed pineapple, with its juice into a bowl, stir. 2.Prepare 23 coals – arranging 7 under the Dutch oven. 3.Melt butter in the oven and stir in brown sugar making sure the bottom is covered. 4.Arrange pineapple slices over the buttered sugar, pour cake batter over the slices. 5.Place 16 coals on the lid, bake for 35-45 minutes until cake is lightly browned. Mountain Dew Blackberry Cobbler
Serving Size 8 to 10 Ingredients
2 (21 ounce0 cans blackberry pie filling
1 box yellow cake mix
1 (12 ounce) can Mountain Dew
Instructions
1.Pour blackberry filling into bottom of greased Dutch oven, spreading evenly.
2.Sprinkle dry cake mix on top of blackberry filling – DO NOT STIR!
3.Pour Mountain Dew over top of cake mix, Again DO NOT STIR!
4.Bake for 35 to 45 minutes using 7 coals under the oven, and 16 coals on the lid.
Cranberry Apple Dump Cake
Serving Size 12 to 16 Ingredients
1 can (21 ounce) apple pie filling
1 can (14 ounce) whole cranberry sauce
1 package yellow cake mix
1 stick butter, cut into thin slices
½ cup chopped walnuts (optional)
Instructions 1. Spread apple pie filling into 12 inch Dutch oven evenly, top with cranberry sauce. 2.Sprinkle cake mix on top, spreading evenly. 3.Top with butter in single layer, covering cake mix as much as possible. 4.Sprinkle with walnuts (optional) 5.Bake 50 to 55 minutes (9 coals underneath, 15 coals on the lid) refresh as needed. Chocolate Cherry Dump Cake
Serving Size 12 to 16 Ingredients
2 cans (21 ounces) cherry pie filling.
1 chocolate cake mix
1 stick butter cut into thin slices
1 can (12 ounce) Coca-Cola
Instructions 1. Spread evenly the cherry pie filling into 12 inch Dutch oven 2.Sprinkle cake mix evenly over the pie filling – DO NOT STIR 3.Top with butter slices in a single layer – cover as much of the cake as possible. 4.Pour Coca-Cola over the top covering as much of the cake as possible. 5.Bake 35 to 40 minutes until toothpick inserted into cake comes out clean using 9 coals underneath and 15 on the lid Armpit Fudge
Ingredients Picture (if you have) 1/2 cup powdered sugar 1 Tbsp butter 2 tsp cream cheese dash vanilla 2 tsp cocoa Graham Crackers (optional)
Ziplock Sandwich Bag
Instructions 1. Add all ingredients to ziplock bag 2. Squeeze out all air from ziplock bag 3. Place bag under arm and gently knead (or use hands) until contents are well mixed and creamy 4. Snip corner of ziplock bag and squeeze into mouth or onto graham crackers. Ice Cream in the Bag
Ingredients
1/2 cup Cream or Half & Half
Flavorings: Vanilla - 1 Tbsp sugar & 1/2 tsp vanilla extract
Chocolate - 1 tsp chocolate syrup
Strawberry - 2 Tbsp Strawberry Preserves (adjust to taste)
Any additional topping you may like in your ice cream
Instructions
1. 1. Add cream and flavoring to quart ziplock bag
2. Seal tightly and squeeze out all air from ziplock bag (bag may burst if air is trapped in bag)
3. Place (1 or 2) quart bag(s) into gallon freezer bag and add ice and salt
4. Wrap the bag in a towel and shake or knead the bag for approximately 10 minutes (Make sure the cream stays surrounded by the ice)
Comment: For harder ice cream, knead longer. (Impatient scouts may end up with a milk shake if insufficient time is applied to mixing) Grasshopper Pie
3 servings Ingredients
1 small package pistachio instant pudding mix
2/3 cup instant powdered milk
½ tsp mint flavoring
12 chocolate Oreos (or equivalent)
Instructions At Home:
• Smash the oreos and put them in a ziplock bag.
• Mix the remaining ingredients in a separate 1-quart ziplock bag. Make sure there is no air in the bag!
At the meal:
• Add ¾ cups water to the powdered ingredients bag.
• Make sure the bag is closed, and knead it until everything is thoroughly mixed.
• Chill the bag as best you can so it would thicken.
• Put a layer of pudding, then oreo crumbs, then more pudding, then more oreo crumbs into each patrol or crew member’s bowl. Fruit Tapioca
3 servings Ingredients
1 ½ cups chopped dried apples ½ teaspoon ground nutmeg
1 ½ cups chopped dried apricots 2 tablespoons quick-cooking tapioca ¼ cup brown sugar ½ cup instant dry milk ½ teaspoon ground cinnamon ¾ cup chopped walnuts
Instructions At Home:
• Bag the chopped walnuts.
• Bag the tapioca and dried milk
• Bag the remaining ingredients. Don’t forget to make sure all the extra air is pushed out of the bags!
At the meal:
• Combine the bag of fruits with 5 cups of water and simmer for 6 minutes.
• Turn down the stove, and gradually blend in the dry milk and the tapioca. Make sure the dry milk dissolves!
• Simmer and stir for 2-3 minutes.
• Add nuts, and serve. Dutch Oven Temperature Guide Servings Per Dutch Oven (Approximate) Baking temperatures taken from regular cookbooks, sometimes 8” oven serves 1-2 refer to slow ,moderate, hot, or very hot ovens. Those terms 10” oven serves 4-7 normally reflect following temperatures: 12” oven serves 12-14 SLOW 250 to 350 12”deep oven serves 16-20 MODERATE 350 to 400 14” oven serves 16-20 HOT 400 to 450 14”deep oven serves 22-28 VERY HOT 450 to 500 OVEN 300 325 350 375 400 425 450 500 A general rule of thumb to produce approximately 350° of heat is TOP/BOTTOM to take the diameter of the Dutch oven and double the 8“ (2 QUART) 9/4 10/5 11/5 11/6 12/6 13/6 14/6 15/7 number. You then use that many total briquettes. For a 12″ Dutch oven, you would use 24 briquettes or for a 14″ oven, you 10" (4 QUART) 12/5 13/6 14/7 16/7 17/8 18/9 19/10 20/11 would use 28 briquettes, and so on. This rule of thumb does not 12" (6 QUART) 15/7 16/7 17/8 18/9 19/10 21/10 22/11 23/12 work for all makes of ovens, for example unusually deep ones! 14" (8 QUART) 19/9 20/10 21/11 22/12 24/12 25/13 26/14 28/14
16“ (12 QUART) 21/11 22/12 24/12 24/13 27/13 28/14 30/14 32/15
• Environmental factors as air temperature, humidity, altitude, and wind speed will all influence the amount of heat generated by the briquettes. Windy conditions will cause briquettes to burn faster.
• Charcoal briquettes placed under the oven should be arranged in a circular pattern near the edge of the oven. Charcoals placed on the lid should be in a checkerboard pattern. Avoid hot spots by not bunching the briquettes.
• TO SIMMER FOODS such as soups, stews, and chili’s; place 1/3 of the total briquettes on the lid and 2/3 under the oven. – Most of the heat should be from the bottom of the Dutch Oven. The coals should be placed underneath and on the lid of the Dutch Oven in a 4:1 ratio.
• TO BAKE FOODS such as breads and rolls, biscuits, cakes, pies and cobblers (rising);place 2/3 of the total briquettes on the lid and 1/3 underneath the oven. Place the coals on the lid and underneath the Dutch Oven in a 3:1 ratio, with the most coals on the lid.
• TO ROAST FOODS such as meats, poultry, casseroles, quiche, vegetables, and cobblers use an even distribution of briquettes on the lid and underneath the oven
• For every 2 coals added or subtracted, the temperature raises or lowers 25 degrees.
• Maintain a constant temperature by adding more coals to supplement those that have burned away. Basic Ingredients for Make-at-Home Dehydrated Backpacking Meals
Ground Beef: Work a half-cup of finely ground breadcrumbs into one pound of lean ground beef before cooking. (The Canned Chicken: Dehydrated canned chicken rehydrates much better breadcrumbs will help it than home-cooked chicken, which tends to stays hard. Dry at 145° F for rehydrate better.) Then brown approximately eight hours the meat on a stovetop. After cooked, dry the beef in at 145 degrees for approximately six hours. Vegetables: Dehydrate fresh vegetables like peppers, onions, tomatoes, Beans: Home-cooked and dried zucchini and mushrooms without precooking. Vegetables such as corn, beans (black, red, kidney and peas, green beans, carrots and broccoli rehydrate better if you steam others) often remain hard when them for eight minutes before drying. you try to rehydrate them. Canned A fast way to get started dehydrating vegetables is to use frozen beans require no cooking and vegetables. Thaw and steam before drying. Avoid lima beans because rehydrate much better. Simply they stay hard in meals. Peas shrink a lot when dried, so dry larger peas, drain and dehydrate at 125° for six not the petite size. to eight hours. The beans will split Dry most vegetables at 135 degrees for approximately eight hours. Onions open when dried. This helps when and tomatoes take longer. Some vegetables, like peppers and tomatoes, you rehydrate them in a meal. are pliable when dry and others like broccoli and green beans are brittle. Tomato Sauce Leather: Avoid drying sauce with cheese as an ingredient. The cheese can spoil. Instant Rice: Store-bought instant rice can be used in backpacking meals, Spread canned or home-cooked but you can make your own rice, which tastes more flavorful. Cook long- tomato sauce thinly on dehydrator grain rice in fat-free vegetable, beef or chicken broth instead of water trays covered with non-stick and then dry at 125 degrees for approximately five hours. sheets and dry at 135 degrees for approximately eight hours. Peel and flip the leather over about three-quarters of the way through the drying process.