Troop 401 
Main Dish Dutch Oven Recipes
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HAMBURGER STEW WITH DUMPLINGS

ROAST LAMB WITH VEGETABLES    

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Copyright 1997-2004 Red Fern Enterprises.

378 HAMBURGER STEW WITH DUMPLINGS

INGREDIENTS:

42 CHARCOAL BRIQUETTES
2 POUNDS BEEF 
4 CARROTS  
4 POTATOES  
1 ONION  
1 LARGE CAN TOMATOES  
BOX BISQUICK  
GARLIC SALT  
SALT AND PEPPER TO TASTE  
MILK  
2 CUPS WATER  

PREPARATION: 

PREHEAT DUTCH OVEN WITH 12 COALS UNDER BOTTOM.  

1.  BROWN THE BEEF AND DRAIN.  
2.  WHILE BEEF IS BROWNING, CUT UP VEGETABLES AND OPEN THE CAN OF TOMATOES.  
3.  ADD INGREDIENTS TO BEEF INCLUDING WATER.  
4.  COOK FOR 40 MINUTES, CHECK AND COOK FOR ANOTHER 35 MINUTES, CHANGING COALS.  
5.  MAKE DUMPLINGS PER INSTRUCTIONS ON BISQUICK BOX.  
6.  DROP BISCUIT MIX ONTO STEW BY SPOONFULS.  
7.  COVER, ADD 8 COALS ON TOP AND COOK FOR 30 MINUTES.  

Submitted by:  Troop 378

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HOMEMADE CHILI WITH CORNBREAD TOPPING 

INGREDIENTS:

36 CHARCOAL BRIQUETTES

2 QUARTS RED KIDNEY BEANS
2 1/2 QUARTS OF CRUSHED TOMATOES
2 POUNDS GROUND BEEF, BROWNED AND DRAINED
1 GREEN PEPPER, COARSELY CHOPPED
1 ONION, COARSELY CHOPPED
2 CLOVES GARLIC, CRUSHED
3 TABLESPOONS CHILI POWDER
1 TEASPOON PEPPER
1 TEASPOON CUMIN
1 TEASPOON SALT
2 CUPS CORNBREAD MIX
2 EGGS
1/2 CUP MILK

PREPARATION:

PREHEAT DUTCH OVEN WITH 14 COALS UNDER BOTTOM. START ANOTHER 22 COALS WHILE CHILI IS COOKING.

1.  MIX ALL CHILI INGREDIENTS IN OVEN AND STIR WHILE COOKING UNTIL ALMOST DONE.
2.  MIX ALL CORNBREAD INGREDIENTS IN BOWL AND SPREAD OVER CHILI.
3.  COVER AND BAKE FOR 15 - 20 MINUTES WITH 12 COALS ON TOP AND 10 COALS UNDER BOTTOM.

Submitted by: THE Patrol, Troop 230, Lake Oswego, OR

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HUNTER'S STEW

INGREDIENTS:

5 POUNDS MEAT  
8 CARROTS  
6 POTATOES  
2 ONIONS  
1 POUND MUSHROOMS  
1 POUND CORN  
2 CUPS RICE  
1 CUBE BUTTER (1/4 POUND)  
2 CANS MUSHROOM SOUP  
2 CANS CHICKEN SOUP  
2 LOAVES OF BREAD  
6 STALKS CELERY

26 CHARCOAL BRIQUETTES 

PREPARATION:  

START CHARCOAL, PREHEAT DUTCH OVEN WITH 14 COALS UNDER AND 12 COALS ON  LID.

MELT BUTTER IN OVEN  
BROWN MEAT  
CUT VEGETABLES INTO BITE SIZE PIECES AND ADD TO MEAT  
SIMMER  
ADD ONE CAN OF MUSHROOM AND CHICKEN SOUP, RICE, CORN AND MUSHROOMS.  
ADD OTHER CANS OF SOUP AND ENOUGH WATER TO FILL THE OVEN.  
COOK OVER HEAT ABOUT 1-1/2 HOURS, CHECKING EVERY 15 MINUTES AND ADD WATER WHEN IT IS NEEDED.

Submitted by Walrus Patrol, 13th Seymour Troop  

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KAKKOII YASAI RICE (GROOVY VEGETABLE RICE)  

INGREDIENTS:

20-24 CHARCOAL BRIQUETTES

12 TO 15 CHICKEN BREAST STRIPS (SKINLESS)  
1/4 CUP YOSIDA'S ORIENTAL STYLE GOURMET SAUCE  
1 CUP (1/4 POUND) SUGAR SNAP PEAS  
1 MEDIUM ZUCCHINI  
1 MEDIUM HEAD BROCCOLI  
3 MEDIUM CARROTS  
5 LARGE MUSHROOMS  
1 CUP (1/4 POUND) BEAN SPROUTS  
4 CUPS MINUTE RICE  
4-1/2 CUPS WATER  
1 CUP YOUSHIDA'S HAWAIIAN SWEET AND SOUR SAUCE  
1/2 CUP RAW SPANISH PEANUTS  
   
PREPARATION:  

PREHEAT DUTCH OVEN WITH 8 COALS ON TOP AND 12 COALS UNDER BOTTOMS  

1.  PLACE CHICKEN PIECES IN A BOWL OR ZIPLOC BAG AND MARINATE IN GOURMET SAUCE.  
2.  WASH AND PREPARE VEGETABLES AS FOLLOWS AND PLACE IN A LARGE BOWL.
3.  REMOVE STEM ENDS OF PEAS.  
4.  REMOVE ENDS OF ZUCCHINI AND THINLY SLICE.  
5.  CUT BROCCOLI FLORETS AND STEMS INTO BITE SIZE PIECES.  
6.  PEEL CARROTS, REMOVE ENDS AND THINLY SLICE.  
7.  CUT MUSHROOMS INTO FOURTHS.  
8.  PUT RICE, 4 CUPS WATER AND 2/3 CUP SWEET AND SOUR SAUCE IN DUTCH OVEN.  
9.  LAY MARINATED CHICKEN PIECES ON TOP OF THE RICE.  PLACE LID ON OVEN.  
10. PLACE ON COALS ADDING 10 OR SO COALS ON THE TOP OF THE LID.  
11. COOK ABOUT 15 MINUTES.  
12. CAREFULLY REMOVE LID AND ADD VEGETABLES, PEANUTS, 1/2 CUP WATER AND REMAINING SWEET AND SOUR SAUCE.  REPLACE LID.
13. COOK UNTIL VEGETABLES ARE AT DESIRED TENDERNESS.  MORE COALS MAY NEED TO BE ADDED TO LID IF TOO MUCH COOLING HAS OCCURRED.

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KOALA LASAGNA  

INGREDIENTS:

8 CHARCOAL BRIQUETTES 

1 POUND OF HAMBURGER MEAT  
1 - 8 OUNCE CAN TOMATO SAUCE  
1/2 TEASPOON ONION  
1 - 6 OUNCE CAN TOMATO PASTE  
1/8 TEASPOON GARLIC POWDER  
1 TEASPOON SUGAR  
1-1/2 CUPS WATER  
1 TEASPOON SALT  
1-1/2 CUP MOZZARELLA CHEESE  
8 OUNCE RICOTTA CHEESE  
1/2 CUP PARMESAN CHEESE  
1 LARGE BOX OF LASAGNA NOODLES  
2 CANS STEWED TOMATOES  

PREPARATION:  

PREHEAT DUTCH OVEN WITH 8 COALS UNDER BOTTOM  

1.  BROWN MEAT IN BOTTOM OF DUTCH OVEN.  
2.  COMBINE TOMATO SAUCE, ONION, MEAT, TOMATO PASTE, GARLIC POWDER, SUGAR,  1 CUP WATER AND SALT.  
3.  COMBINE CHEESES  
4.  LAYER SAUCE, CHEESE, THEN NOODLES, UNTIL NOODLES ARE GONE.  
5.  ADD 1/2 CUP WATER TO TOP  
6.  PLACE LEFTOVER SAUCE ON TOP AND PLACE LEFTOVER CHEESE ON TOP.  
7.  COOK FOR ABOUT AN HOUR OR UNTIL NOODLES ARE SOFT.  

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MEAT SAUCE DINNER  

INGREDIENTS:  

CHARCOAL BRIQUETTES 

1 MEDIUM ONION  
1 GREEN PEPPER  
1 TOMATO  
1 POUND GROUND BEEF  
16 OUNCES TOMATO SAUCE  
1 TABLESPOON CHILI POWDER  
1 TABLESPOON PAPRIKA  
1 TEASPOON GARLIC POWDER  
1 TEASPOON CUMIN  
1 TEASPOON SALT  
GRATED CHEESE AND/OR TACO SAUCE MAY BE USED FOR GARNISH.  
   
PREPARATION:  

PREHEAT DUTCH OVEN  

1.  DICE ONIONS, GREEN PEPPERS AND TOMATO  
2.  COMBINE GROUND BEEF AND VEGETABLES IN DUTCH OVEN.  
3.  COOK UNTIL MEAT IS BROWN, SPOON OFF FAT.  
4.  ADD TOMATO SAUCE AND SEASONINGS.  STIR WELL.  
5.  COVER AND SIMMER BETWEEN 20 AND 30 MINUTES.  
6.  GARNISH WITH CHEESE AND TACCO SAUCE, IF DESIRED.  

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NEW ORLEANS FINEST JAMBALAYA  

INGREDIENTS:  

26 CHARCOAL BRIQUETTES 

2 TABLESPOONS BUTTER  
1 CUP CELERY, CHOPPED  
1 MEDIUM ONION, CHOPPED  
1 GARLIC CLOVE, MINCED  
1 GREEN PEPPER, CHOPPED  
1 POUND HAM, CUT UP  
1 HILLSHIRE FARMS SAUSAGE, SLICE  
2 CUPS RICE  
4 CUPS WATER  
2 TEASPOONS BOTTLED HOT PEPPER SAUCE  
3 TOMATOES, CUT UP  
1 - 6 OUNCE CAN TOMATO PASTE  
2 OR 3 TOMATO CANS OF WATER  

PREPARATION:  

PREHEAT DUTCH OVEN WITH 15 COALS UNDER BOTTOM AND 11 COALS ON TOP  

1.  IN DUTCH OVEN, COMBINE BUTTER, CELERY, ONION, GARLIC AND GREEN PEPPER. SAUTE UNTIL ONION IS CLEAR.  
2.  ADD HAM AND SAUSAGE AND REMSINING INGREDIENTS.  
3.  STIR TOGETHER TO BLEND TOMATO PASTE WITH ALL INGREDIENTS.  
4.  COOK FOR 30 MINUTES OR UNTIL DONE.  

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NORTHWEST CHILI  

INGREDIENTS:  

40 CHARCOAL BRIQUETTES 

2-1/2 POUNDS GROUND TURKEY  
1 YELLOW ONION, CHOPPED  
1 GREEN PEPPER, SLICED  
3 OZ CUMIN SPICE  
MILD CHILI POWDER  
SALT  
2 13 OZ CAN TOMATO SAUCE  
2 CANS RED BEANS  

PREPARATION:  

PREHEAT 12 INCH DUTCH OVEN WITH 12 COALS UNDER

1.  FRY UP GROUND TURKEY  
2.  ADD PEPPER, ONION  
3.  COOK FOR 5 MINUTES  
4.  ADD SPICES, COOK FOR 10 MINUTES, ADDING  8 COALS ON LID  
5.  ADD TOMATO SAUCE WITH 2 CANS OF WATER  
6.  COOK FOR 10 MINUTES, ADDING COALS IF NEEDED  
7.  ADD RED BEANS  
8.  COOK UNTIL HOT  
   
Submitted by David Nelson, Troop 470

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PEPPER BEEF  

INGREDIENTS:  

14 INCH DUTCH OVEN & 46 CHARCOAL BRIQUETTES 

4 POUNDS BEEF, SLICED THIN  
1/4 CUP COOKING OIL  
1-1/4 CUP SOY OR YOSHIDA'S GOURMET SAUCE  
4 CLOVES GARLIC, CHOPPED FINE  
4 TABLESPOON CRYSTALLINE GINGER, CUT FINE  
2 GREEN PEPPERS, SLICED JULIENNE (LONG THIN STRIPS)  
6 MEDIUM CARROT, SLICED JULIENNE  
3 MEDIUM ONION, DICED  
5 STALKS CELERY OR BOK CHOY, DICED  
3 TOMATOES, SMALL WEDGES  

PREPARATION:  

1. CUT AND DE-FAT BEEF INTO SMALL PIECES ACROSS GRAIN.  
2. PREPARE MARINADE BY COMBINING SAUCE, GARLIC AND GINGER  
3. ADD THE BEEF AND MARINADE IN A ZIPLOCK BAG, MIX AND SET ASIDE  
4. PREHEAT DUTCH OVEN WITH 14 COALS UNDER BOTTOM  
5. PREPARE VEGETABLES AS INDICATED  
6. PLACE OIL IN OVEN, ADD BEEF AND MARINADE, STIR UNTIL MEAT IS BROWN.  
7. COVER OVEN AND SIMMER ON LOW HEAT FOR 30 MINUTES UNTIL MEAT IS TENDER  
8. ADD 8 COALS UNDER BOTTOM AND PLACE 10 COALS ON TOP, THEN ADD VEGETABLES, EXCEPT TOMATOES
9. COOK ABOUT 15 MINUTES UNTIL CARROTS ARE SLIGHTLY CRISP  
10. ADD TOMATOES AND COOK FOR ABOUT 5 MINUTES  

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374 PIZZA  

Makes 2 pizzas, serves 16  

INGREDIENTS:  

CHARCOAL BRIQUETTES   
2-12 OUNCE PACKAGES TURKEY/PORK SAUSAGE  
2 PACKAGES ROLL MIX FOR PIZZA CRUST  
2-6 OUNCE CANS TOMATO PASTE  
1 PACKAGE SPAGHETTI SAUCE MIX  
1-1/2 BALLS MOZZARELLA CHEESE, GRATED  
CHOICE OF VEGETABLES, IE; SLICED MUSHROOMS, SLICED OLIVES, ETC  

PREPARATION:  

PREHEAT DUTCH OVEN  

1.  BROWN SAUSAGE IN OPEN SKILLET, SET ASIDE TO REMAIN WARM.  
2.  MIX PIZZA DOUGH ACCORDING TO DIRECTIONS, DIVIDE INTO TWO PARTS.  
3.  PAT PIZZA DOUGH INTO BOTTOM OF GREASED DUTCH OVEN.  COVER AND LET RISE 5 INCHES OR MORE.
4.  MIX TOMATO PASTE WITH 3 CANS OF WATER AND SPAGHETTI SAUCE MIX, HEAT OVER MEDIUM HEAT UNTIL BUBBLY.  
5.  POUR ONE HALF OF SAUCE MIXTURE INTO EACH DUTCH OVEN.  
6.  LAYER ONE HALF OF THE REMAINING INGREDIENTS INTO EACH DUTCH OVEN IN THIS ORDER:             SAUSAGE, MUSHROOMS, OLIVES, CHEESE
7.  BAKE ABOUT 25 MINUTES  

POT ROAST  

INGREDIENTS:  

40 - 80 CHARCOAL BRIQUETTES 

3-4 POUND ROAST BEEF  
1-2 POUNDS POTATOES, SLICED  
1-2 POUND CARROTS, SLICED  
1 LARGE ONION, SLICED  
1 POUND CUT GREEN BEANS  
SEASONINGS TO TASTE: SALT, PEPPER, GARLIC, ONION  

PREPARATION:  

PREHEAT DUTCH OVEN WITH 8 COALS ON TOP AND 12 COALS UNDER BOTTOM  

1.  PEEL, SLICE VEGETABLES  
2.  PLACE ROAST AND VEGETABLES IN DUTCH OVEN  
3.  SEASON TO TASTE  
4.  COVER AND BAKE AT 350 DEG F FOR 2-4 HOURS.  
HINT:  AFTER 30 MINUTES HAS PASSED, START ANOTHER 20 COALS UNTIL ROAST IS DONE.  

PRIME RIB  

INGREDIENTS:  

52 CHARCOAL BRIQUETTES 

4 POUNDS PRIME RIB  
COOKING OIL  
SNIDER'S ORIGINAL SEASONING  

PREPARATION:  

PREHEAT DUTCH OVEN WITH 14 COALS UNDER BOTTOM AND 12 ON TOP  

1.  POUR OIL INTO OVEN.  
2.  BROWN ALL SIDES OF PRIME RIB

Submitted by:  Ghost Patrol, Troop 711  

ROASTED DUCK  

INGREDIENTS:  

60 CHARCOAL BRIQUETTES 

1 DOMESTIC DUCK, ABOUT 4-5 POUNDS  
4 MEDIUM SIZE POTATOES  
3 EARS OF CORN, 8-10" LONG  
4 CARROTS, 10-12" LONG  
1 SMALL BOX OF STOVE TOP STUFFING  

PREPARATION:  

PREHEAT DUTCH OVEN WITH 14 COALS UNDER BOTTOM AND 10 ON TOP  

1.  WASH ALL VEGETABLES IN COLD WATER.  
2.  PEEL POTATOES AND CUT INTO QUARTERS.  PEEL CARROTS AND CUT
LENGTHWISE INTO STRIPS.  PEEL HUSKS OFF COBS OF CORN AND THEN BREAK THEN INTO 3 PIECES.
3.  STORE ALL PIECES IN POT OF COLD WATER  
4.  CLEAN DUCK AND REMOVE GIBLETS, LIVER AND HEART, THEN WASH.  COVER DUCK WITH TOWEL WHILE PREPARING OTHER INGREDIENTS.  
5.  MIX STOVE TOP STUFFING ACCORDING TO BOX DIRECTIONS.  
6.  WHEN STUFFING IS MADE, FILL INSIDE OF DUCK AND SEW NECK END WITH POULTRY NEEDLE AND BUTCHER STRING.
7.  PIN DUCK WINGS TO BODY OF DUCK  WITH METAL SCURRS.  
8.  PIN FLAP OF BOTTOM END OF DUCK TO BODY.  
9.  SPRAY RACK WITH VEGETABLE OIL, PLACE DUCK ON RACK.  
10. RUB DUCK WITH BUTTER ON TOP, LEGS AND WINGS.  
11. SPRINKLE DUCK WITH SALT, PEPPER AND GARLIC SALT.  
12. COOK ONE HOUR IN OVEN WITH TOP SIDE DOWN.  
13. TURN DUCK OVER, ADD POTATOES FIRST, CARROTS NEXT AND THEN CORN.  
14. POUR IN HALF CUP WATER, COVER AND COOK FOR 45 MINUTES MORE.  
15. OPEN OVEN AND CHECK DUCK BY POKING WITH A NEEDLE, IF IT DOESN'T BLEED,  DUCK SHOULD BE DONE.
16. REMOVE VEGETABLES, THEN TAKE DUCK TO CUTTING BOARD AND SLICE BREAST AND SERVE. 

Submitted by:  Timber Wolves Patrol, 22nd Seymour

ROAST LAMB WITH VEGETABLES  

INGREDIENTS:  

35 CHARCOAL BRIQUETTES 

1 LEG OF LAMB  
2 CUPS OF LAMB STOCK  
5 LARGE CARROTS  
1 LARGE ONION  
4 CLOVES GARLIC  
2 TEASPOONS MARJORAM  
2 TEASPOONS THYME  
SALT AND PEPPER TO TASTE  
35 CHARCOAL BRIQUETTES  

PREPARATION:  

PREHEAT DUTCH OVEN 10 COALS ON TOP AND 25 UNDER BOTTOM.  

1.  PLACE LAMB, GARLIC AND LAMB STOCK IN OVEN.  
2.  SEASON WITH SPICES.  
3.  COOK COVERED FOR 25 MINUTES.  
4.  CUT CARROTS AND ONIONS INTO LARGE CHUNKS.  
5.  AFTER 25 MINUTES, PLACE VEGETABLES AROUND ROAST.  
6.  CONTINUE COOKING FOR APPROXIMATELY 25 MINUTES OR UNTIL MEAT IS A LIGHT AND GOLDEN BROWN COLOR.