Troop 401 
Main Dish Dutch Oven Recipes
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APPLE CHICKEN WITH VEGETABLES

Main dish H thru R | Deserts

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Copyright 1997-2004  Red Fern Enterprises. 

 INGREDIENTS:
15-20 CHARCOAL BRIQUETTES
1/2 CUP ALL PURPOSE FLOUR
1 TEASPOON SALT
1/4 TEASPOON PEPPER
8 CHICKEN BREAST HALVES, SKINNED AND DE-BONED
1/4 CUP BUTTER OR MARGARINE
1/2 CUP APPLE JUICE
2 TABLESPOONS LEMON JUICE
1 TABLESPOON HONEY
1 TABLESPOON CINNAMON
1/2 CUP BROWN SUGAR
2 GRANNY SMITH APPLES, PEELED, CORED AND SLICED TO MAKE RINGS OR 1 POUND OF DEHYDRATED APPLE RINGS SOAKED IN 1 CUP APPLE JUICE
2 POUNDS CARROTS, PEELED AND THINLY SLICED
20 PEE WEE POTATOES, WASHED 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 8 COALS ON TOP AND 12 UNDER BOTTOM
1.  COMBINE FLOUR, SALT AND PEPPER IN A PLASTIC OR PAPER BAG.  SHAKE TO MIX.
2.  PLACE 2 OR 3 PIECES OF CHICKEN IN BAG.  SHAKE WELL.  PLACE ASIDE.
3.  REPEAT PROCEDURE 2 WITH REMAINING CHICKEN PIECES.
4.  MELT BUTTER/MARGARINE IN DUTCH OVEN.
5.  ADD CHICKEN BREAST HALVES.
6.  COOK ON EACH SIDE UNTIL GOLDEN BROWN.
7.  COMBINE APPLE JUICE, LEMON JUICE, HONEY AND BROWN SUGAR.
8.  MIX WELL AND POUR OVER CHICKEN.
9.  SPRINKLE CINNAMON OVER CHICKEN.
10.  TURN CHICKEN TO COAT.
11.  ADD APPLE SLICES, CARROT SLICES AND PEE WEE POTATOES.
12.  COVER AND COOK FOR 1/2 HOUR.

Submitted by Ducks Patrol, GSA Troop 641

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AUTHENTIC CHINESE ORIENTAL ALMOND CHICKEN 

INGREDIENTS:
8-10 CHICKEN BONELESS CHICKEN BREASTS
1/4 CUP VEGETABLE OR OLIVE OIL
GROUND PEPPER
PEA PODS
SUPERIOR SOY SAUCE
SALT
SOY SAUCE
GARLIC SALT
BLACK BEAN GARLIC SAUCE
BROCCOLI
BEAN SPROUTS
FRESH SHRIMP
CHOW MEIN NOODLES (UNCOOKED)
BAMBOO SHOOTS
LETTUCE
CORNSTARCH
GINGER ROOT
MUSTARD
GREEN AND RED PEPPERS
CELERY
BABY BOK-CHOY
ONIONS
GARLIC
MUSHROOMS
CHINESE COOKING LIQUOR 

PREPARATIONS: 

PREHEAT DUTCH OVEN WITH UNKNOWN QUANTITY OF BRIQUETTES 

1.  CLEAN AND BUTTERFLY CHICKEN BREAST.
2.  ROLL BUTTER-FLIED BREAST IN CORN STARCH.
3.  DIP BREAST IN EGG DIP AND AGAIN DIP BREST IN CORN STARCH.
4.  FRY BREAST IN COOKING OIL OVER HOT DUTCH OVEN.  DO NOT OVER COOK!
5.  PREPARE GRAVY IN DUTCH OVEN.
6.  SPRINKLE ALMOND FLAKES OVER GRAVY WHEN SERVING PLATTER IS PREPARED AND DISH IS READY TO BE SERVED.
7.  TO KEEP BREAST WARM AFTER COOKING, WRAP IN ALUMINUM FOIL, BUT DO NOT CRUSH WITH YOUR HANDS. 

Submitted by Packrack Patrol, Troop 449  

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BAKED POTATOES 

INGREDIENTS:
22 CHARCOAL BRIQUETTES
6 POTATOES
BUTTER 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 10 COALS UNDER BOTTOM AND 12 ON TOP.
1.  WASH POTATOES
2.  RUB BUTTER OVER POTATO
3.  WRAP IN FOIL
4.  PRICK THE TOP OF EACH POTATO WITH A FORK TO ALLOW MOISTURE AND PRESSURE TO ESCAPE DURING BAKING.
5.  PLACE POTATOES ON BOTTOM OF DUTCH OVEN
6.  BAKE 45 TO 60 MINUTES AT 350 DEGREES F.

Submitted by:  Ghost Patrol, Troop 711  

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BARBECUE SPARE RIBS 

INGREDIENTS:
64 CHARCOAL BRIQUETTES
1/2 CUP CATSUP
1/4 CUP WATER
1/4 CUP VINEGAR
1/2 CUP CHOPPED ONION
3 TABLESPOONS WORCESTERSHIRE SAUCE
2 TEASPOONS PACKED BROWN SUGAR
1/4 TEASPOON DRY MUSTARD
1/8 TEASPOON CRUSHED GARLIC
4 TABLESPOONS HOT SAUCE
1 TABLESPOON LIQUID SMOKE
SALT AND PEPPER TO TASTE 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 16 COALS ON BOTTOM AND 14 ON TOP.
1.  LINE OVEN WITH FOIL.
2.  PLACE SPARE RIBS IN THE OVEN AND POUR ALL THE INGREDIENTS OVER THE TOP.
3.  MAKE SURE THERE IS SAUCE COVERING THE MEAT AND ON THE BOTTOM OF THE OVEN.
4.  PLACE LID ON TOP AND COOK FOR 1-1/2 HOURS AT 375 DEGREES F OR UNTIL MEAT IS DONE WHEN TENDER AND BROWN.
5.  ADD MORE COALS WHEN NEEDED. 

Submitted by:  Wolves Patrol, Troop 707

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BEEF AU FEU 

INGREDIENTS:

40 CHARCOAL BRIQUETS
4 POUNDS CHUCK ROAST, CUT INTO 1-1/2 INCH PIECES
1 POUND ITALIAN SAUSAGE, CUT INTO 2 INCH LENGTHS
1/3 CUP FLOUR
4 TEASPOONS BOUILLON
8 CUPS COLD WATER
2 CUPS MIXED CHOPPED VEGETABLES
1 ONION
1/2 WHITE TURNIP
1/2 RHUTABEGA
2 CARROTS
2 STALKS CELERY
2 BAY LEAVES
FRESH THYME 
FRESH ROSEMARY
1/2 TEASPOON GREEN PEPPERCORN
3 CLOVES
4 SPRIGS PARSLEY
A FEW CELERY LEAVES
3 LEEKS, WHITE PART ONLY USED
6 CARROTS, PEELED AND QUARTERED
6 CABBAGE WEDGES
3 STALKS CELERY, SLICED
6 POTATOES, PEELED AND CUT INTO 6 PIECES

PREPARATION: 

PREHEAT DUTCH OVEN  WITH 12 COALS UNDER AND 10 ON TOP. 
1.  CUT MEAT INTO 1-1/2 INCH CUBES
2.  CHOP 2 CUPS OF 1 ONION, 1/2 TURNIP, 1/2 RHUTABEGA, 2 CARROTS AND 2 STALKS OF CELERY.
3.  ADD 2 TABLESPOONS OIL TO HOT OVEN.
4.  PUT 1/3 CUP FLOUR INTO PAPER BAG, ADD BEEF CUBES, 6 PIECES AT A TIME, SHAKE GENTLY TO COAT.
5.  ADD FLOURED MEAT TO DUTCH OVEN AND BROWN, STIRRING WITH WOOD SPOON.
6.  WHEN MEAT IS BROWNED, ADD 8 CUPS WATER AND THE BOUILLON.
7.  ADD CHOPPED VEGETABLES TO BROWNED BEEF, STIRRING WITH WOOD SPOON.
8.  PUT SPICES INTO CHEESECLOTH BAG AND ADD TO DUTCH OVEN.
9.  CUT SAUSAGE INTO 2 INCH LENGTHS AND ADD TO MIXTURE.
10. COVER AND COOK THE MEAT AND VEGETABLES FOR 45 MINUTES.  
BE SURE THE MEAT DOES NOT BURN AND DOES NOT BOIL OVER, BUT IS HOT ENOUGH.
11. AFTER MEAT HAS COOKED FOR 45 MINUTES, ADD 3 LEEKS, 6 CARROTS, 3 STALKS CELERY AND 6 POTATOES.
12. ADD WATER TO COVER VEGETABLES.
13. AFTER 30 MINUTES, ADD 6 CABBAGE WEDGES.
14. COOK ANOTHER 15 MINUTES OR UNTIL VEGETABLES ARE TENDER.

Submitted by:  Flaming Arrow Patrol, Troop 467

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BEEF STEW AND GARLIC BREAD

 INGREDIENTS:
__ CHARCOAL BRIQUETTES
5-6 TABLESPOONS OIL
1 LARGE ONION, CHOPPED SMALL
4-3/4 POUNDS STEWING BEEF
15 POTATOES, CUT 2"X 5-6" LONG
1 DOZEN CARROTS, CUT INTO 1" PIECES
2 CUPS FLOUR
1 BUNCH CELERY (10) CUT INTO 1" PIECES
16 CUPS WATER (TO COVER INGREDIENTS IN DUTCH OVEN)
2 TEASPOON SALT
1 TEASPOON PEPPER
1/2 TEASPOON GARLIC POWDER
1 POUND SOFTENED BUTTER
2-3 TABLESPOON GARLIC POWDER
2 FRENCH OR SOURDOUGH LOAVES BREAD 

PREPARATION: 

PREHEAT DUTCH OVEN
1.  IN PLASTIC BAG, MIX 1 CUP FLOUR, 1/2 TEASPOON PEPPER AND GARLIC POWDER.
2.  ADD STEWING BEEF INTO THE BAG AND SHAKE TO COVER THE MEAT.
3.  BROWN THE BEEF IN DUTCH OVEN.
4.  ADD CHOPPED ONIONS TO THE BEEF AND COOK UNTIL TENDER.
5.  ADD POTATOES, CARROTS AND CELERY.
6.  POUR WATER TO COVER INGREDIENTS.
7.  ADD 1 TEASPOON SALT AND 1/2 TEASPOON PEPPER AND BRING WATER TO BOIL

Submitted by the Black Crow Patrol, 22nd Seymour  

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BOBCATS WHITE BREAD

INGREDIENTS:
25 CHARCOAL BRIQUETTES
125 ML MILK
125 ML WATER
15 ML BATTER
15 ML SUGAR
7.5 ML SALT
15 ML YEAST
800 ML FLOUR 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 15 COALS ON TOP AND 10 UNDER BOTTOM.
1.  SCALD MILK IN SAUCE PAN.
2.  ADD WATER, BUTTER, SUGAR AND SALT.
3.  IN BOWL, COMBINE 1/4 CUP WATER, SUGAR AND YEAST.  LET STAND FOR 10 MINUTES.
4.  MIX FLOUR AND MILK MIXTURE SLOWLY TOGETHER UNTIL BATTER FORMS.
5.  PLACE BATTER IN GREASED BOWL AND COVER FOR 30 MINUTES TO RISE.
6.  PLACE BATTER IN OVEN AND BAKE FOR ABOUT 35 MINUTES. 

Submitted by:  Bobcat Patrol, 18th Seymour  

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BREAD

INGREDIENTS:  
27 CHARCOAL BRIQUETTES  
9-1/2 CUPS BREAD MIX  
2-3/4 CUPS WATER  

PREPARATION:  
PREHEAT DUTCH OVEN WITH 15 COALS UNDER BOTTOM AND 12 ON TOP.  
1.  PLACE WATER IN BOWL AND ADD BREAD MIX.  
2.  MIX TOGETHER AND KNEAD TO A UNIFORM DOUGH.  
3.  PLACE BOWL IN A SLIGHTLY WARM DUTCH OVEN AND LET RISE FOR 30 MINUTES. 4.  TAKE BREAD OUT ONTO A BOARD AND KNEAD AGAIN.  
5.  DIVIDE DOUGH INTO ROUND BALLS ABOUT 1-1/2 INCHES ROUND.  
6.  PLACE ON GREASED PANS.  COVER AND LET RISE AGAIN FOR 30 MINUTES.  
7.  TAKE OUT OF DUTCH OVEN AND HEAT THE OVEN UP WITH ALL THE BRIQUETTES ON TOP AND BOTTOM.  
8.  PLACE 3 STONES IN BOTTOM OF OVEN AND SET PAN OF DOUGH ON STONES.  
9.  COVER AND BAKE FOR 20 MINUTES AT 350 DEGREES F OR UNTIL BROWN.

Submitted by:  Wolves Patrol, Troop 707

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CANTONESE BEEF STIR-FRY WITH RICE 

INGREDIENTS:

CHARCOAL BRIQUETTES
3 POUNDS ROUND BEEF
1/4 CUP VEGETABLE OIL
GINGER ROOT
1 TABLESPOON MUSTARD
GROUND PEPPER
GREEN PEPPERS
PEA PODS
CELERY
1 TABLESPOON HORSE RADISH
BOK-CHOY
SALT
ONIONS
SOY SAUCE
GARLIC
GARLIC SALT
MUSHROOMS
CARROTS
BROCCOLI

PREPARATION:

RICE - PLACE SELECTED AMOUNT OF CALIFORNIA EXTRA FANCY CALROSE RICE INTO A COOKING POT AND WASH THOROUGHLY, LET RICE SOAK ABOUT 15 MINUTES. PLACE WASHED RICE INTO DUTCH OVEN. COVER RICE WITH WATER TO SAME LEVEL AS RICE. CONTINUE TO COOK FOR 30 MINUTES, CHECKING OFTEN. 

STIR-FRY - CUT ROUND BEEF INTO FAIRLY THIN SLICES AND MARINATE USING HORSE RADISH, MUSTARD, GARLIC OR GARLIC SALT, SOY SAUCE AND GINGER ROOT. MARINATE LONGER IF YOU WANT A STRONGER FLAVOR, 2-4 HOURS OR UP TO 24 HOURS FOR STRONGEST FLAVOR.  

PUT OIL IN DUTCH OVEN ALONG WITH GINGER AND CUT UP FRESH GARLIC.  CONTINUE TO TURN GARLIC AND GINGER UNTIL SLIGHTLY BROWN (3-4 MINUTES). PUT BEEF SLICES IN DUTCH OVEN AND BROWN.  WHEN BEEF IS BROWN, REMOVE.ADD CARROTS AND START TO SAUTÉ, ADD ALL VEGETABLES EXCEPT BOK-CHOY. ADD LITTLE BIT OF OIL.  KEEP TURNING VEGETABLES, DO NOT OVER COOK. WHEN VEGETABLES ARE ONE MINUTE FROM FINISH, ADD BOK-CHOY AND BEEF TO DUTCH OVEN.  COOK FOR 1-2 MINUTES, DO NOT OVER COOK.

SERVE ALONG WITH RICE AS MAIN COURSE.  

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CHAPATI 

INGREDIENTS:

5 CHARCOAL BRIQUETTES
2 CUPS WHOLE WHEAT FLOUR
3 TABLESPOONS MARGARINE
1/2 TO 1 CUP LUKEWARM WATER 

PREPARATION:
1.  MIX FLOUR AND MARGARINE TOGETHER, ADD WATER UNTIL DOUGH STICKS TOGETHER. 
2.  KNEED ON WELL FLOURED BOARD.  PREHEAT DUTCH OVEN WITH 5 COALS UNDER BOTTOM. 
3.  LET SIT 30 MINUTES.
4.  TAKE SMALL PINCHES OF DOUGH (ABOUT 2 TABLESPOONS) AND ROLL INTO A 5INCH ROUND. 
5.  DROP INTO DUTCH OVEN AND MOVE VIGOROUSLY FOR 1 MINUTE, THEN FLIP AND COOK FOR 1 MORE MINUTE. 

Submitted by:  Traveling Phantom Patrol, GSA Troop 500, Lake Oswego, OR
Recipe from: Home of Sangam, Girl Scout World Center, India

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CHICKEN AND SHRIMP CHOW MEIN 

1.  PUT CHOW MEIN IN SMALL DUTCH OVEN WITH ENOUGH (2 QUARTS) OF WATER TO COOK CHOW MEIN NOODLES.
2.  WHEN COOKED, DRAIN AND RINSE CHOW MEIN NOODLES.
3.  BROWN CHOW MEIN NOODLES IN DUTCH OVEN.
4.  CHOP CHICKEN AND CLEAN SHRIMP.
5.  MARINATING CHICKEN AND SHRIMP IN MARINADE OF GARLIC, GINGER, SOY AND BLACK BEAN GARLIC SAUCE. 
6.  CHOP CELERY, BOK-CHOY, ONIONS AND PEPPERS. 
7.  SAUTEE CHICKEN AND SHRIMP IN DUTCH OVEN. 
8.   ADD STOCK BASE, CHOW MEIN AND VEGETABLES IN DUTCH OVEN.  DO NOT OVER COOK! 
9.  SERVE ON LARGE PLATTER. 

Submitted by Packrat Patrol, Troop 449

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CHICKEN DUMPLING SOUP 

INGREDIENTS:

22 CHARCOAL BRIQUETTES
1 CAN CHICKEN BROTH
10  CUBES CHICKEN BULLION
SEASONING  TO TASTE
 PARSLEY FOR LOOKS
4 CARROTS, SLICED
3 CUPS NOODLES, PRE COOKED AND CUT UP
2 CUPS CHICKEN 

PREPARATION: 

PREHEAT DUTCH OVEN WITH COALS UNDER BOTTOM AND ON TOP. 
1.  STIR BROTH, 3/4 OVEN OF WATER AND BULLION (DISSOLVE CUBES)
2.  ADD CARROTS, SEASON TO TASTE.
3.  COOK FOR 30 MINUTES
4.  ADD NOODLES, CHICKEN
5.  COOK FOR ANOTHER 20 MINUTES. 

Submitted by:  Ghost Patrol, Troop 711

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CHICKEN POT PIE IN DUTCH OVEN 

INGREDIENTS:

14 INCH DUTCH OVEN
30 CHARCOAL BRIQUETTES
4 TEASPOONS MARGARINE
2-3 POUNDS CUBED CHICKEN, SKINNED AND DE-BONED
2 BUNCHES GREEN ONIONS, SLICED
8 OUNCES MUSHROOMS, QUARTERED
1 POUND CARROTS, SLICED DIAGONAL
4 MEDIUM WHITE POTATOES, PEELED AND CUBED
4 CUPS BROCCOLI FLORETS
2 TABLESPOONS ALL PURPOSE FLOUR  (FOR FLOUR MIXTURE)
2 TABLESPOONS TARRAGON  (FOR FLOUR MIXTURE)
1 TEASPOON GROUND PEPPER  (FOR FLOUR MIXTURE)
2 CANS NON-FAT CHICKEN BROTH
2-1/2 CUPS BISQUICK MIX
2 EGGS
1 CUP 2% MILK
1/2 TEASPOON ROSEMARY 

PREPARATION: 

PREHEAT 14 INCH DUTCH OVEN WITH 20 COALS UNDER BOTTOM
1.  MELT MARGARINE IN DUTCH OVEN, BROWN CUBED CHICKEN AND ONIONS FOR 4-5MINUTES.
2.  ADD VEGETABLES EXCEPT BROCCOLI AND SAUTÉ UNTIL CARROTS AND POTATOES ARE TENDER-CRISP.
3.  ADD BROCCOLI, STIR TO HEAT.
4. SPRINKLE FLOUR MIXTURE OVER VEGETABLE-CHICKEN MIXTURE AND STIR QUICKLY TO COMBINE.  COOK STIRRING CONSTANTLY FOR 1 MINUTE.
5.  WHILE STIRRING, ADD CHICKEN BROTH SAVING 1/4 CUP.  BRING MIXTURE TO BOIL.
6.  REMOVE 8 COALS FROM UNDER OVEN AND LET SIMMER UNTIL MIXTURE THICKENS, ABOUT 5 MINUTES. 
7. PLACE 18 COALS ON TOP OF LIP TO HEAT.
8.  IN A BOWL, ADD MILK, 1/4 CUP CHICKEN BROTH AND EGGS TO BISQUICK MIX AND STIR UNTIL THOROUGHLY COMBINED.
9.  SPREAD EVENLY OVER VEGETABLE-CHICKEN MIXTURE.  SPRINKLE ROSEMARY OVER BATTER. 
10.  REPLACE LID AND BAKE UNTIL TOPPING IS GOLDEN BROWN, ABOUT 20 MINUTES.

Submitted by:  Webelos Den (Eagles), Pack 712

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CHINESE CHICKEN STIR FRY WITH RICE 

INGREDIENTS: 

22 CHARCOAL BRIQUETTES
6 BONELESS SKINLESS CHICKEN BREASTS, SLICED IN 1/2 X 2" PIECES
2 CANS PEELED AND SLICED WATER CHESTNUTS, DRAINED
9 STALKS CELERY, SLICED
1-1/2 BUNCHES GREEN ONIONS, SLICED
2 GARLIC CLOVES, PEELED
1 TABLESPOON SESAME SEEDS
1/2 CUP SOY SAUCE
1 CUP CORN STARCH
1/2 CUP OIL
1 HEAD LETTUCE, CHOPPED MEDIUM
4 CUPS WHITE RICE
4 CUPS BOILING WATER
3 TABLESPOONS MARGARINE
1 TEASPOON SALT 

PREPARATION:  

PREHEAT DUTCH OVEN WITH 22 COALS UNDER BOTTOM  
1.  COAT SLICED CHICKEN WITH CORN STARCH.
2.  WHEN OIL HAS HEATED IN DUTCH OVEN OVER 22 BRIQUETTES, TOSS IN GARLIC UNTIL BROWNED THEN THROW AWAY. 
3.  NOW TOSS IN CHICKEN AND STIR UNTIL NO LONGER PINK. 
4.  THEN ADD SOY SAUCE AND SESAME SEEDS.
5.  ADD GREEN ONIONS AND COOK FOR 30 SECONDS.
6.  DUMP IN LETTUCE AND STIR UNTIL IT IS COASTED WITH THE SOY SAUCE.  SERVE WITH THE WHITE RICE. 
7.  TO COOK THE WHITE RICE, ADD ALL THE INGREDIENTS TOGETHER AND COOK IN DUTCH OVEN FOR 25 MINUTES, COVERED.
8.  THEN TAKE OFF THE HEAT AND LET SIT FOR 5 MINUTES.  ENJOY! 

HINT:  USE 20 BRIQUETTES TOP AND 20 BRIQUETTES BELOW TO BOIL THE WATER - ALLOW 25 MINUTES.

Submitted by GSA Troop 204

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CIVIL WAR CORNBREAD 

INGREDIENTS:

20-25 CHARCOAL BRIQUETTES
1/2 CUP YELLOW CORNBREAD
1 CUP FLOUR
PINCH OF SALT
4 EGGS
2 TABLESPOONS MILK
3 TABLESPOONS BUTTER, SOFTENED

PREPARATION: 

PREHEAT DUTCH OVEN WITH 10 COALS UNDER BOTTOM AND 15 COALS ON TOP
1.  COMBINE CORNMEAL, FLOUR AND SALT IN A BOWL.
2.  ADD EGGS, MILK AND BUTTER, MIX WELL
3.  POUR INTO PAN AND BAKE AT 375 DEG F FOR 15-20 MINUTES

Submitted by:  Cajun Cooking Patrol, Troop 714  

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398 CORN BREAD 

INGREDIENTS: 

26 CHARCOAL BRIQUETTES
2 CUPS CORNMEAL
1 TABLESPOON MOLASSES
2 CUPS OF MILK
PINCH OF SALT
1/2 CUP WHITE FLOUR
2 TEASPOON BAKING SODA
3 EGGS
1/3 CUP MELTED BUTTER

PREPARATION:

PREHEAT DUTCH OVEN WITH 14 COALS ON TOP AND 12 UNDER BOTTOM.
1.  MIX ALL DRY INGREDIENTS.
2.  IN SEPARATE BOWL, BEAT EGGS, ADD MILK, MOLASSES AND MELTED BUTTER.  ADD TO DRY INGREDIENTS, MIX.
3.  POUR BATTER INTO BUTTERED DUTCH OVEN, COVER AND BAKE FOR 1/2 HOUR AT 350 DEGREES F. 

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401 CORNBREAD 

INGREDIENTS:

20 CHARCOAL BRIQUETTES
2 CUPS CORN MEAL
2-1/2 TEASPOONS BAKING POWDER
4 TABLESPOONS FLOUR
1 TEASPOON SALT
1 CUP MILK
2 TABLESPOONS COOKING OIL
2 EGGS 

PREPARATION:

PREHEAT DUTCH OVEN WITH 12 BRIQUETTES ON TOP AND 8 ON BOTTOM
1.  MIX THE CORN MEAL, BAKING POWDER, SALT AND FLOUR.  THEN ADD MILK AND MIX.
2.  ADD EGGS AND OIL, THEN STIR.
3.  POUR INTO GREASED DUTCH OVEN OR INTO METAL LINED MUFFIN CUPS PLACED ON TRIVET INSIDE THE OVEN.
4.  BAKE 20-30 MINUTES IN COVERED OVEN. 

Submitted by Shark Patrol, Troop 401

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204 CORN BREAD

INGREDIENTS:

21 CHARCOAL BRIQUETTES
1-1/2 CUP CORNMEAL
1 TEASPOON SALT
2 CUP FLOUR
2 EGGS
2 TABLESPOONS SUGAR
2 CUP MILK
4 TEASPOON BAKING POWDER
4 TABLESPOONS OIL

PREPARATION:

PREHEAT DUTCH OVEN WITH 10 COALS ON THE BOTTOM AND 11 ON TOP
1.  MIX CORNMEAL, FLOUR, SUGAR, BAKING POWDER AND SALT IN DUTCH OVEN.
2.  ADD EGGS AND MILK AND STIR UNTIL SMOOTH.
3.  STIR IN THE OIL.
4.  BAKE FOR 38 MINUTES UNTIL BROWNED ON TOP.

Submitted by GSA Troop 204

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CORN CHOWDER

INGREDIENTS:

38 CHARCOAL BRIQUETTES
1 POUND BACON, CHOPPED
1 LARGE ONION, CHOPPED
6 POTATOES
3 CUPS WATER
3 CUPS MILK
4 CUPS CORN
1-1/2 TEASPOON SALT (OPTIONAL)

PREPARATION:

PREHEAT DUTCH OVEN WITH 20 UNDER BOTTOM AND 18 ON TOP.
1.  FRY BACON IN BOTTOM OF DUTCH OVEN UNTIL CRISP.
2.  ADD ONION AND COOK UNTIL GOLDEN BROWN.
3.  ADD POTATOES, SALT AND COOK UNTIL POTATOES ARE TENDER (BOIL FOR 30-35 MINUTES).
4. REMOVE HALF OF YOUR COALS SO THAT MEAL WILL SIMMER SLOWLY.
5.  ADD MILK, CORN AND SIMMER FOR 20-25 MINUTES UNTIL CHOWDER IS SLIGHTLY THICKENED.

Hint:  SERVE WITH BREAD OF CHOICE.

Submitted by:  Wolverine Patrol, Troop 398

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CORN ON THE COB

INGREDIENTS:

22 CHARCOAL BRIQUETTES
8 EARS OF CORN
BUTTER

PREPARATION:

PREHEAT DUTCH OVEN WITH 10 COALS UNDER BOTTOM AND 12 ON TOP.
1.  HUSK CORN
2.  RUB WITH BUTTER
3.  WRAP IN FOIL, PLACE IN OVEN AND COVER.
4.  BAKE FOR 30 MINUTES AT 350 DEGREES F.

Submitted by:  Ghost Patrol, Troop 711

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COWBOY POTATOES

INGREDIENTS:

39 CHARCOAL BRIQUETTES
10 MEDIUM POTATOES, SLICED
1-1/2 MEDIUM ONIONS, DICED
12 SLICES BACON, DICED
SALT AND PEPPER, TO TASTE
2 CUPS FROZEN PEAS
2 CUPS CHEDDAR CHEESE 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 15 COALS UNDER THE BOTTOM AND 9 ON TOP.
1.  BROWN THE BACON IN OVEN.  WHEN DONE, REMOVE WITH SLOTTED SPOON AND PLACE ON PAPER TOWEL TO DRAIN.
2.  LIGHTLY BROWN ONIONS IN BACON GREASE.
3.  STIR IN POTATOES, SALT AND PEPPER.
4.  ADD COVER AND COOK AT 325 DEGREES F FOR 1 TO 1-1/2 HOURS UNTIL POTATOES ARE TENDER.
5.  WHEN POTATOES ARE DONE, STIR IN BACON AND FROZEN PEAS.
6.  REMOVE COALS FROM THE BOTTOM,  BUT LEAVE 15 COALS ON THE LID TO MELT THE CHEESE. 

Submitted by:  Sunflower Patrol, Troop 1465

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COWBOY STEW

INGREDIENTS:

20 CHARCOAL BRIQUETTES
3 - 5 POUNDS GROUND BEEF
1 TABLESPOON MARGARINE
30 OUNCES PINTO BEANS

PREPARATION:

1.  SOAK PINTO BEANS IN COLD WATER UNTIL SOFT.
PREHEAT DUTCH OVEN WITH 8 COALS ON TOP AND 12 UNDER THE BOTTOM.
2.  BROWN BEEF IN MARGARINE IN OPEN OVEN.
3.  ADD BEANS AND COOK SLOWLY 15 - 20 MINUTES IN COVERED OVEN.

Submitted by:  Roadrunner Patrol, Troop 401

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CREAM OF BROCCOLI 

INGREDIENTS:

30 CHARCOAL BRIQUETTES
3 LARGE CARROTS
3 LARGE POTATOES
25 ML OIL
4 HEADS BROCCOLI
500 MI LAMB STOCK
SALT AND PEPPER TO TASTE
1 LITER CREAM 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 10 COALS ON TOP AND 20 UNDER BOTTOM.
1.  PLACE FIRST FIVE INGREDIENTS IN DUTCH OVEN AND STEAM UNTIL VEGETABLES ARE SOFT.
2.  WHEN THEY ARE READY, MASH AS SMALL AS POSSIBLE.
3.  ADD CREAM AND RETURN TO HEAT FOR 5 MINUTES.

Submitted by:  Bobcat Patrol, 18th Seymour 

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INGREDIENTS: 

30 CHARCOAL BRIQUETTES
1/3 CUP BUTTER OR SHORTENING
1-1/3 CUP FLOUR
2-1/2 TEASPOONS BAKING POWDER
3/4 TEASPOON SALT
3/4 CUP MILK 

PREPARATION: 

PREHEAT DUTCH OVEN WITH 18 COALS ON TOP AND 12 UNDER BOTTOM.
1.  MIX INGREDIENTS TOGETHER IN BOWL.
2.  WITH SPOON, DROP BLOBS OF BATTER INTO DUTCH OVEN.
3.  BAKE FOR 10 - 12 MINUTES AT 450 DEGREES F.

Submitted by Sharks Patrol, Troop 401

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DUTCH OVEN BREAKFAST 

INGREDIENTS:

28 CHARCOAL BRIQUETTES
1 POUND LITTLE SMOKIES
 POUND BAG HASH BROWNS
1/2 ONION, CHOPPED
8 EGGS
8 OUNCES GRATED CHEESE 

PREPARATION:

START CHARCOAL, PREHEAT DUTCH OVEN WITH 12 COALS UNDER AND 16 ON LID CUT LITTLE SMOKIES INTO THIRDS. 
BEAT EGGS IN A BOWL. 
MIX ALL INGREDIENTS IN A 12 INCH DUTCH OVEN.
COOK FOR 30-40 MINUTES, CHECK EVERY 10 MINUTES. 

Submitted by Black Dragon Patrol, Troop 401

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19th DUTCH OVEN PIZZA 

INGREDIENTS:

32 CHARCOAL BRIQUETTES AND ONE 14 INCH DUTCH OVEN
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
1/3 CUP MILK
1/4 CUP SALAD OIL AND 2 TABLESPOONS SALAD OIL 

TOPPINGS:
A.  TOMATO SAUCE
B.  PEPPERONI
C.  TOMATOES
D.  MUSHROOMS
E.  GREEN PEPPERS
F.  GRATED CHEESE 

PREPARATION:

PREHEAT DUTCH OVEN WITH 12 COALS UNDER BOTTOM AND 20 COALS ON LID
1.  MIX FLOUR, BAKING POWDER, SALT, MILK AND SALAD OIL INTO BOWL.
2.  STIR VIGOROUSLY UNTIL MIXTURE LEAVES SIDE OF BOWL.
3.  GATHER DOUGH TOGETHER AND PRESS INTO BALL.
4.  KNEAD DOUGH IN BOWL 10 TIMES TO MAKE SMOOTH.
5.  BRUSH WITH 2 TABLESPOONS SALAD OIL.
6.  ROLL OUR DOUGH AND PLACE IN DUTCH OVEN.
7.  LAYER PIZZA TOPPINGS IN ORDER LISTED.
8.  BAKE 20-25 MINUTES, CUT AND SERVE.

Submitted by North Shore Patrol, 19th Seymour

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202 DUTCH OVEN PIZZA 

INGREDIENTS:

24 CHARCOAL BRIQUETTES
BASIC MIX
9 CUPS SIFTED ALL-PURPOSE FLOUR
1/3 CUP BAKING POWDER
1 CUP DRY MILK
4 TEASPOONS SALT
1-3/4 CUPS VEGETABLE SHORTENING

PIZZA DOUGH
2-1/2 CUPS BASIC MIX
3/4 CUPS WATER
1 ENVELOPE YEAST

1 PACKAGE PEPPERONI, SLICED
1 GREEN PEPPER, DICED
1 BOTTLE PIZZA SAUCE
1 SMALL PACKAGE MILD CHEDDAR CHEESE, GRATED
1 PACKAGE CANADIAN BACON, DICED
8 MUSHROOMS, SLICED
1 SMALL PACKAGE MOZZARELLA CHEESE, GRATED
1 CAN PINEAPPLE

PREPARATION:

PREHEAT DUTCH OVEN WITH 9 COALS UNDER BOTTOM AND 16 COALS ON TOP

BASIC MIX:

1.  STIR BAKING POWDER, DRY MILK AND SALT INTO THE SALTED FLOUR.  SIFT ALL DRY INGREDIENTS TOGETHER UNTIL WELL MIXED.
2.  CUT SHORTENING INTO FLOUR MIXTURE UNTIL ALL PARTICLES OF SHORTENING ARE THOROUGHLY COATED AND MIXTURE RESEMBLES COARSE CORNMEAL. 

PIZZA DOUGH:
3.  STIR YEAST INTO WATER.  ADD BASIC MIX AND STIR TOGETHER.  POUR ONTO LIGHTLY FLOURED BOARD AND KNEED ABOUT 15 TIMES.  DIVIDE DOUGH INTO PARTS. FLOUR AND GREASE HANDS TO KEEP DOUGH FROM STICKING TO HANDS.  ROLL DOUGH INTO 1/8 INCH THICK CIRCLES.
4.  PLACE DOUGH ON PIZZA PAN AND ADD PIZZA SAUCE AND TOPPINGS, TO TASTE.
5.  PLACE PAN INTO OVEN AND COOK FOR 20 MINUTES, CHECK IF LIGHTLY BROWN.

Submitted by:  Wolverines Patrol, Troop 202   

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408 DUTCH OVEN PIZZA  

INGREDIENTS:  

20 CHARCOAL BRIQUETTES
2 CUPS ALL-PURPOSE FLOUR  
1 TEASPOON BAKING POWDER  
1 TEASPOON SALT  
1/3 CUP MILK  
1/4 CUP SALAD OIL, PLUS 2 TABLESPOONS SALAD OIL  

PIZZA TOPPINGS: 
            1.  SAUCE 
            2.  PEPPERONI 
            3.  TOMATOES 
            4.  MUSHROOMS 
            5.  GREEN POTATOES 
            6.  GRATED CHEESE           

PREPARATION:  

START CHARCOAL, PREHEAT DUTCH OVEN WITH 8 COALS UNDER, 12 COALS ON LID  
MIX FLOUR, BAKING POWDER, SALT, MILK AND SALAD OIL INTO BOWL.  
STIR VIGOROUSLY UNTIL MIXTURE LEAVES SIDE OF BOWL.  
GATHER DOUGH TOGETHER AND PRESS INTO BALL.  
KNEAD DOUGH IN BOWL 10 TIMES TO MAKE SMOOTH.  
PLACE ALUMINUM FOIL INTO OVEN.  
BRUSH WITH 2 TABLESPOONS SALAD OIL.  
LAYER PIZZA TOPPINGS IN ORDER LISTED.  
BAKE 20-25 MINUTES, CUT AND SERVE.

Submitted by Den 3, Pack 408  

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DUTCH OVEN POTATOES

INGREDIENTS:

64 CHARCOAL BRIQUETTES
10 POTATOES
10 CARROTS
1 POUND OF BACON
1 ONION
SALT AND PEPPER TO TASTE

PREPARATION:

PREHEAT DUTCH OVEN WITH 14 COALS UNDER BOTTOM AND 14 ON TOP.
1.  PEEL AND SLICE POTATOES AND CARROTS.  PLACE IN SALT WATER UNTIL READY.
2.  LINE DUTCH OVEN WITH FOIL.  LINE BOTTOM OF OVEN WITH BACON.
3   BROWN  BACON JUST A LITTLE.
4.  LAYER HALF OF THE POTATO AND CARROT SLICES ALONG WITH 1/2 ONION.
5.  SALT AND PEPPER AND PUT ANOTHER LAYER OF BACON ON TOP OF THAT LAYER.
6.  LAYER REST OF THE POTATOES AND CARROTS WITH THE 1/2 ONION ON TOP.
7.  SALT AND PEPPER AGAIN.
8.  PLACE LID ON TOP AND COOK FROM 1 TO 1-1/2 HOURS AT 375 DEGREES F.
9.  REPLACE WITH NEW COALS WHEN NEEDED. 

Submitted by:  Wolves Patrol, Troop 707 

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GAME DAY STEW

INGREDIENTS:

24 CHARCOAL BRIQUETTES
1-1/2 POUNDS GROUND BEEF  
1 GARLIC TOE, CHOPPED UP FINE  
1/2 ONION, CHOPPED  
5 - 6 MEDIUM POTATOES, CUT UP  
5 - 6 CARROT, CUT UP  
2 CANS CHICKEN SOUP  
1 ENVELOPE ONION SOUP MIX  
2 CUPS HOT WATER  
1/4 TEASPOON PEPPER

PREPARATION:

PREHEAT DUTCH OVEN WITH 12 COALS UNDER BOTTOM, SAVE 12 MORE COALS  
1.  COOK BEEF, GARLIC AND ONION UNTIL BROWN.  DRAIN GREASE AND SAVE.  
2.  PLACE POTATOES, CARROTS, CHICKEN SOUP, ONION SOUP MIX, HOT WATER AND PEPPER INTO POT.  
3.  COOK WITH 12 COALS UNDER BOTTOM AND 12 COALS ON TOP UNTIL DONE.  

Submitted by:  Bulldog Patrol, Troop 888

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GARLIC BEEF STUFF

INGREDIENTS:

23 CHARCOAL BRIQUETTES
3-1/2 POUNDS TOP ROUND STEAK
1-1/3 CUPS BEEF BROTH (BEEF BULLION)
30 CLOVES OF GARLIC
SALT TO TASTE
PARSLEY TO GARNISH
SOY SAUCE
4 RED POTATOES
5 CARROTS
 
PREPARATION: 

PREHEAT DUTCH OVEN WITH 8 COALS UNDER BOTTOM AND 18 ON TOP.
1.  TRIM FAT OFF STEAK.
2.  COMBINE SOY SAUCE AND MEAT IN OVEN.
3.  BROWN MEAT.
4.  CUT UP POTATOES.
5.  SLICE UP CARROTS AND GARLIC.
6.  MAKE UP BEEF BROTH OVER STOVE.
7.  ADD BROTH TO BROWNED MEAT.
8.  ADD CARROTS, POTATOES AND GARLIC.
9.  COOK FOR ABOUT 1-1/2 HOURS AT 375-400 DEGREES F OR UNTIL GARLIC DISINTEGRATES.
10.  SEASON WITH SALT TO TASTE AND GARISH WITH PARSLEY.

Submitted by Sharks Patrol, Troop 401

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GREEN SALAD WITH ITALIAN DRESSING

INGREDIENTS:

1 HEAD LETTUCE, CUT UP
1 BUNCH OF RADISHES, SLICED
1 BUNCH OF GREEN ONIONS, SLICED
2 TOMATOES 

ITALIAN DRESSING:

1 PACKAGE OF ITALIAN DRESSING MIX
1/4 CUP VINEGAR
2 TABLESPOONS WATER
1/2 CUP OIL

PREPARATION:

1.  WASH AND CLEAN ALL VEGETABLES
2.  CUT UP LETTUCE, PLACE IN BOWL.  SLICE RADISHES AND ONIONS AND PLACE IN BOWL.  CUT UP TOMATOES AND PLACE IN BOWL.
3.  MIX THE ITALIAN DRESSING INGREDIENTS AND POUR OVER SALAD.

Submitted by:  Wolverines Patrol, Troop 202

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