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This is the first meal I'd ever eaten from a DO and is still a favorite in my family. In a 12-inch Dutch Oven, layer the following: Dot bottom with dabs of butter or margarine, add sliced potatoes to feed your party (we use 4). While adding potatoes also add green peppers that are diced. Add sliced onions and mashed garlic if desired in the potatoe mix. Season with salt, pepper, garlic. Add sliced carrots to feed your party (in coins or slices or those new baby carrots right out of the bag). Place on top of this 3-4 chicken breasts, or chickent tenders to cover the layers.
At this point the DO is fuller than some recommend, but oh well, it works.
Put about a dozen coals on top and bottom. Cook 45 to 60 minutes, until the chicken is done. Heating is about equal from top and bottom because you're trying to fry up cottage fries and bake chicken.
-- Thanks to Charlie Lawrence
Failure being the mother of invention led us to discover a uniquely delicious treat this past week at Webelos Camp. Being part Smores and part Taco we aptly named them SMACOs.
Take your dutch oven. Using a paper towel with dipped in veg.oil wipe the bottom (not too much, just enough to give it a gleam).
Place on coals (we did this with as few as 6 coals)
In the bottom of the dutch oven place a soft flour tortilla. On top of that place a handful of semi-sweet chocolate chips. On top of that place a handful of mini-marshmellows.
Cover dutch oven with lid for 1+ minutes. Remove lid. Using tongs fold the tortilla in half (making a taco shape). You will note that the oven side of the tortilla is a golden brown.
Cover for another minute. Remove lid Remove SMACO from Dutch oven and place on paper plate to cool (THIS IS A MUST... IT COMES OUT TOOO HOT TO HANDLE).
Once shell has cooled to touch enjoy......the inside will still be moist and warm, gooy chocolate and marshmellows. Unlike SMOREs the shell will not crumble but allow you to enjoy this delicacy in a relatively clean manner.
We made over 200 of these in under an hour using multiple dutch ovens, and the kids LOVED them. We cooked up some extra for the next morning and they were just as good the next morning as they were that night.
-- Thanks to Peter Van Houten, peter_van_houten@QM.WV.TEK.COM
1/4 lb. bacon cut into small pieces
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1/4 cup molasses
1 tsp mustard
1 can pork and beans
1 can chili beans (drain and discard excess liquid)
1 can kidney beans ( drain and discard excess liquid)
Utensils: Dutch oven, mixing spoons, knife, can opener
Fry hamburger, onion, and bacon together in bottom of Dutch oven. When meat is brown, drain off excess grease. Add all remaining ingredients, cover, and place hot coals under and on top of the oven. Bake for one to one and one half hours, stirring occasionally.
This dish provides a well balanced meal, as well as a tasty one.
-- Thanks to Andy Read, Eagle Scout, Troop 25 SPL, Little Falls, New York
2 c. Sugar
1/3 c. corn syrup (light)
1/3 c. honey
10 c. rolled oats, finely chopped
1 c. almonds, finely chopped
Blend the margarine, sugar,
syrup, and honey. Add oats and almonds and mix well. Place batter in a
greased baking pan into a 14 inch Dutch oven. Cover and bake 20 minutes.
Remove from the pan and allow to cool on rack. Temperature should be about
350 degrees F which equates to 8 coals on the bottom and 10 coals on the
top of a 14 inch oven.
2 boxes Jiffy brand cornbread (or muffin) mix 2 eggs
2 Tbs vegatable oil
Ingredients required by cake mix
Water to make a medium-thick batter
1 can pineapple chunks or crushed pineapple
Combine all 3 boxes of mixes together, mixing well. Add the oil and eggs, and any other ingredients that your particular cake mix calls for. Add water until the resulting batter is fairly thick yet. This doesn't seem to be too critical, except if it is too thick it seems to burn easier. Preheat the Dutch oven slightly and oil up good. Add the batter. Drain the pineapple juice and spread the pineapple out evenly over the top of the batter.
Place the cover on the oven. Use a very small amount of coals on the bottom, about four or five charcoal briquettes worth. Cover the oven top with coals, and bake for about 30 minutes. Replentish the coals on top if needed.
The cornbread adds a wonderfull
taste and texture to this dessert. It has become a troop standard.
2 cans pie filling or 1 lg can fruit cocktail
Pour cans of filling or fruit cocktail in bottom of dutch oven. Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used. I recommend 1 can apple filling and 1 can of fruit cocktail.
Mix two cups of flour, two cups of sugar, two cups of milk, two teaspoons of vanilla extract, a pinch of salt and a pinch of baking powder in a large Ziplock bag. Knead the mixture until all lumps are removed.
Open two large cans of pie filling (our favorites are: cherry, apple and peach).
Place Dutch oven on level ground with 17 coals underneath and 15 coals on lid.
Melt two sticks of butter. Empty ziplock bag into Dutch oven and immediately pour pie filling in on top (pour in center). Allow to bake for 40-45 minutes making sure coals cook top and bottom evenly.
If done properly, you'll have a light brown crust on top with no sign of fruit until you dig in. If fruit does show through, well, you've still got an awesome taste treat. We usually send a dad to the nearest bait shop or all-night grocery for vanilla ice cream to top off this masterpiece.
-- Thanks to Dave Rogers, ASM, Beaumont, TX
2 29 oz cans sliced peaches (or equivalent)
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Large Ziploc bag to mix cake in
In Ziploc bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil. Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot When sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar, Add 2 teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches S-L-O-W-L-Y
Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving. Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD.
2 sticks butter, melted
1 white cake mix
1-3/4 c chopped nuts
Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake for about 30 min at 350 degrees.
1 can 7-Up soda
1 can Cherry Pie filling
(I think that's all)
Put cake mix in Dutch oven, dump in pie filling and about 1/2 the can of 7-Up, stir and Dutch Oven cook, about an hour, turning the pot every 10 minutes or so, to cook evenly.
-- Thanks to Jan Mussler, Bear DL, Pack 170, Nederland, CO, Arapahoe District, Longs Peak Council
1 box Devil's Food Cake Mix
Ingredients to prepare the cake mix [on the back of the box] (usually just eggs, veg. oil, and water)
1 can cherry pie filling
1 can aerosol whipped cream or tub of Cool Whip (Optional)
Prepare the cake mix, stir until all the ingredients are well blended. Pour the cake mix into the Dutch Oven. Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake in the Dutch Oven as you would a Dump Cobbler.
My experience shows that it should be done in about 30-35 minutes. Test with a knife (Stick the knife into the cake, vertically, and remove -- IF the knife is clean the cake is done; if the knife is gooey with cake mix, let it bake longer.)
When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired).
-- Thanks to Ray Klaus, Asst. Scoutmaster, Troop 1602, Mission Viejo, CA, "...and a good old Eagle too."
1 box Fudge Cake mix
1/2 Can water
3-4 Tbsp Butter/Margerine
Dump the pie filling in the oven, pour half a can of water in and mix. Sprinkle Cake mix over fruit, dot with butter. Cook in Dutch Oven at about 325 degrees for 30-40 minuter, turn oven about every ten minutes. When done this looks like it is burned, so a little extra care must be taken to not actually burn it. When I served this up the first few folks asked if it was burned, then when they found out it wasn't it was gone in a flash.
-- Thanks to Jay C Bingham, Plano, TX USA, ADC - Great Plains District, Circle Ten Council, Advancement Chairman Troop/Team27
There are no set measurements:
3 Lbs. Ground Round (good
-- Thanks to Tom Lynch
1/2 cup raisins (can omit)
1/2 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine, softened
1/4 cup packed brown sugar
1/4 cup finely chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
Spray Pam on the inside of Dutch Oven. Mix baking mix, raisins, sour cream and milk; beat 20 strokes. Smooth into ball on floured aluminum foil or wax paper. Knead 10 times. Roll into rectangle, approximately 12 x 10 inches. Spread with softened margarine (can use squeeze margarine also). Mix brown sugar, nuts and cinnamon; sprinkle over dough. Roll up tightly, beginning at 12" side. Pinch edge into roll. Cut into 12 slices. Place slices, cut sides down, in the bottom of Dutch Oven. Brush melted margarine over the tops, sprinkle with granulated sugar. Bake until golden, about 13 minutes. Top with margarine if desired.
1 tablespoon parsley flakes
1/2 cup dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3 cups Bisquick mix
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup margarine, melted
Spray Dutch Oven with Pam, or line with aluminum foil. Mix cheese, parsley, basil, garlic powder and paprika; reserve. Mix baking mix, sour cream and milk until soft dough forms; beat vigorously 30 seconds. Gently smooth dough in ball on floured aluminum foil or wax paper. Knead 10 times. Shape into 1 inch balls. Dip each ball into melted margarine, then roll in cheese mixture to coat. Arrange balls about 1/4 inch apart in layers in oven. Sprinkle any remaining cheese mixture over top. Bake until golden brown, about 20 minutes.
2 tablespoons margarine
3/4 cup dairy sour cream
1/4 teaspoon seasoned salt
1 cup milk
3 cups Bisquick baking mix
Saute' onion in margarine until soft. Beat egg in a small bowl; stir in sour cream until blended; add onions and seasoned salt. Stir milk into baking mix to form a soft dough; turn into a lightly sprayed (with Pam) or aluminum lined Dutch Oven. Bake for approximately 20 minutes or until top is set.
2 tablespoons baking powder
1 teaspoon salt
1/2 cup shortening
1 1/2 cups milk or water
Combine dry ingredients. Work in shortening with a knife or fingers until evenly distributed. Add milk gradually, mixing lightly and quickly until there is no dry flour in dish. Pinch off desired amount for each biscuit and bake.
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable shortening
1 cup milk
Vegetable oil for frying
Mix flour, baking powder, salt and sugar into a large bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until mixture forms a firm dough. Knead dough on lightly floured aluminum foil or waxed paper just until smooth. Cover; let rest 20 minutes. Roll out to 1/4 inch thickness; cut into squares or diamonds. Heat oil in a Dutch Oven until hot. Fry sopapillas, a few at a time, turning often so they fry evenly until golden brown. Remove from oil with slotted spoon to paper towels to drain. Serve hot with butter & honey or sprinkled with cinnamon sugar.
3/4 cup packed brown sugar
3/4 cup milk
3/4 cup light or dark corn syrup
1/2 cup Bisquick baking mix
1/4 cup margarine or butter, softened
1 1/2 teaspoon vanilla
Grease pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into pie plate. Put into Dutch Oven and bake until knife, when inserted into center, comes out clean. Approximately 50-60 minutes.
1/2 cup pecans
1/2 cup brown sugar
1 square margarine
2 yellow cake mixes, or 3 golden pound cake mixes
Mix cake mixes according to directions.
Line the Dutch Oven with aluminum foil, place oven onto the heat, level it and melt the margarine in the oven. When melted, add the brown sugar, then the pineapple slices, then the pecans. This will be the glaze.
Pour cake on top of glaze. This dessert doesn't require much heat on the bottom, just enough to brown the glaze - about 8 briquettes should be plenty. Bake for approximately 25 minutes. Check it every 15 minutes and when golden brown, test it to see if it is done. If it is, take off the heat and lift the cake out of the oven by the aluminum foil. Put a pan or board on it and then turn it over quickly so that the glaze is on top. Remove the foil.
WHEN BAKING IN A DUTCH OVEN WITH A CAKE PAN OR PIE PAN, PUT 1 INCH DIAMETER FOIL BALLS IN THE BOTTOM OF THE OVEN TO LIFT THE PAN OFF THE BOTTOM TO KEEP THE FOOD FROM BURNING AND DISTRIBUTE THE HEAT MORE EVENLY.
1/2 cup Bisquick baking mix
2 tablespoons margarine
1 can (13 oz) evaporated milk
1 can (16 oz) pumpkin
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Grease pie plate. Beat all ingredients until smooth. Pour
into pie plate. Put into Dutch Oven and bake until knife inserted in center comes out clean. Approximately 50-60
1 clove garlic, minced
1 onion, coarsely chopped
1 green pepper, cut in 1 inch squares
1 can (1 pound) tomatoes, cut up
1/2 cup stuffed green olives (or black olives),
1 to 2 teaspoons chili powder
1 teaspoon salt
Freshly ground pepper to taste
1 package (11 ounces) corn muffin mix
1 can (8 oz) cream corn
1/3 cup milk
1/2 cup shredded cheddar cheese
Brown ground beef in Dutch Oven, drain excess fat off. Add garlic, onion and green pepper and saute' 5 minutes or until tender. Add tomatoes, olives, chili powder, salt and pepper and simmer 10 minutes. In a bowl stir together muffin mix, corn and milk until evenly moistened. Spoon over ground beef mixture and sprinkle with cheese. Bake at 400 degrees for approximately 20 minutes, or until browned.
3/4 cup chopped onion
3 cups Bisquick baking mix
1 1/2 cups water
1 jar (15 1/2 oz) thick spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained (if
1 can (2 1/4 oz) sliced ripe olives, drained
1 green pepper, cut into thin rings
2 cups shredded cheddar cheese
Grease the inside of the Dutch Oven. Cook and stir sausage and onion in skillet until sausage is brown; drain. Mix baking mix and water until thoroughly moistened; spread batter in oven. Spread spaghetti sauce carefully over batter; top with sausage mixture and the remaining ingredients. Bake until crust is golden brown. Approximately 25-30 minutes.
1 clove garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup sharp cheese (grated)
Cook onion and garlic in shortening in Dutch Oven. Add beef and cook, stirring occasionally, to keep meat particles separated. Drain excess grease off. Mix in the soup, water and chili powder and cook a few minutes longer. Break spaghetti into inch pieces and stir into sauce until all covered. Bake for about 1 hour, but stir approximately every 15 minutes. Then add cheese to top. Bake another 15 minutes.
6 tortillas cheese grated
2 cloves garlic, minced
2 cans enchilada sauce
1 small can tomato sauce
Brown meat and garlic. Add enchilada sauce and tomato sauce. Simmer for 30 minutes. Tear tortillas and layer pan with tortillas, meat, cheese. Repeat with cheese on top. Bake at 350 degrees for 45 minutes.
1/4 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 6 oz can tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano leaves
2 cups (4 oz) noodles, cooked, drained
1/4 cup chopped parsley
1/2 cup Miracle Whip salad dressing
3/4 cup Kraft grated parmesan cheese
2 eggs, beaten
Brown meat, drain. Add onion, green pepper and garlic; cook until tender. Stir in tomato paste, water and seasonings. Cover; simmer 15 minutes. Combine noodles and parsley; toss lightly. Combine salad dressing, 1/2 cup cheese and eggs; mix well. Layer noodles and meat mixture in Dutch Oven; top with remaining cheese. Bake for approximately 40 minutes. 6 servings.
1 can cream style corn
1/2 cup melted butter
1 package Jiffy corn bread mix
1 cup sour cream
1 cup cheddar cheese
Mix all ingredients together, except cheese. Bake at 350 degrees for 25-30 minutes. Add cheese on top and bake for 8-10 minutes more.
1 jar or package dried beef slices
8 slices bacon
Salt and pepper to taste
1 can Cream of Mushroom soup
1 small carton sour cream
Bone the chicken breasts and roll one slice bacon around each. Place dried beef slices in bottom of Dutch oven and lay bacon-wrapped chicken breasts on top. Salt and pepper to taste. Pour mushroom soup and sour cream over breasts. Bake for approximately 50-65 minutes until chicken is tender.
1 medium green pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
2 cups rice, cooked as to directions on box
3 packages dry chicken noodle soup mix
1 small can pimentos, chopped
1 can cream of chicken soup
1 package almonds, slivered
Brown sausage and drain. Add green pepper, onion and celery and simmer in open Dutch Oven for 15 minutes. Add cooked rice and dry soup mix. Add pimentos, cream of chicken soup and almonds and bake. (You can also use Wild Rice)
1 tablespoon cooking oil
Salt and pepper to taste
3/4 cup catsup
1 8 oz cola drink
Brown meat with cooking oil in Dutch Oven. Mix catsup and cola with salt and pepper and pour into oven over meat. Bake until done. (Should be gooey)
1 small can evaporated milk or 1/2 cup milk
2 packages dried onion soup mix
Mix all ingredients together and form loaf in Dutch oven. Bake approximately 50 to 60 minutes.
1 can cream of mushroom soup
1 package dry onion soup mix
Brown roast. Pour 1/2 can mushroom soup around meat. Pour onion soup mix over meat, then the remaining mushroom soup over all. Let bake to desired doneness. Approximately 30 to 45 minutes to pound.
1 teaspoon salt
1 large onion, chopped
1 can tomato soup (10 3/4 oz)
2 cans enchilada mild sauce (10 oz)
1 can water (10 oz)
1 package of corn tortillas
1/2 lb grated or sliced cheese
Brown together beef, salt and onion. Add tomato soup, enchilada sauce and water to beef mixture and simmer together. Place 3 or 4 corn tortillas on bottom of Dutch Oven. Remove 3/4's of the meat mixture from pan, and place over top of tortillas. Add another layer of tortillas. Add a 1/4 lb of cheese on top. Add another layer of meat mixture. Place another layer of meat mixture. Place another layer of tortillas. Sprinkle with remaining cheese. Place like over Dutch Oven and let simmer until it appears to be done. Approximately 30-40 minutes.
1/2 c chopped onion
1 tsp salt
3 c shredded cheddar cheese
1 c milk
1 c Bisquick
1/2 tsp white pepper
Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs, milk, bisquick, salt and pepper until smooth. Pour into oven. Bake until toothpick comes out clean, 25 30 min at 400. Top with remaining cheese and melt, 1 2 min longer.
20 lb charcoal, 4 dutch ovens - if Dutch Ovens are not cured, start cleaning & curing about 1PM; finish and off the heat to cool by about 2PM. DO are easier to cure at home. At campsite, you stand a chance of scorching the empty oven in attempting to cure it. Pot 1: Beef stew. Recipe from MacScouter modified. This recipe makes one full #12 Lodge DO.
Used 2 1/2 lb, stew beef, probably 15 carrots, 10 potatoes, water to cover all but about the last 1 inch. Learned that 1 hour of cooking will not completely tenderize carrots. From experience: Start charcoal 2:30 prior to serving; immediately start chopping carrots; put carrots, 2 beef bullion, water to 1/2 the depth of the carrots, boil 45 min. - 15 charcoal on lid, 10 under. Pull lid, add potatoes, chunked 1" but sliced 1/3" thick, 2 tennis ball sized onions chopped , cook another 30 min, refresh the charcoal load, add beef, large dash of garlic powder, lots of pepper, minimal / no salt, beef, stir hard, cook 1 hour at 16 top / 10 bottom. Could add 1-2 cups of instant potatoes to make gravy; or leave alone to have broth. Stir after 30 minutes. rotate pot 1/3 every 20 minutes; rotate lid another 1/3 turn at same time - to balance the hot spots. This one is easy, especially if you chop the carrots prior to leaving home; or buy them pre-cut.
Pot 2: Manicotti Recipe from MacScouter modified. This recipe makes one full #12 Dutch Oven.
You need a 1-gallon container for mixing; try a trash bag inside a large fire bucket. 3 lb ground beef; 30 manicotti noodles, uncooked. Use fresh / stale bread rather than bread crumbs because you have to stuff the mix into raw uncooked manicotti shells which are rather brittle. Mix raw meat, 4 eggs, 1/2 loaf of bread broken into pieces, 1/2 cup parmesan cheese, 1 t. garlic powder (not garlic salt) by hand until combined. Maybe 1/2 cup water to thin this load. Stuff into the shells; lay shells into DO. Pour in 1 cup water. Cover the load lightly with good brand of spaghetti sauce - I used Ragu. Place remainder of meat mixture (if any) on top, add 1/2 cup of water to remaining spaghetti sauce, rinse out the jar, pour contents on top. Cover with 1/4" coating of parmesan. Cover, bake 1:15 18-20 charcoal on top, 10 on bottom. Rotate pot 1/3 turn every 30 minutes; rotate the lid another 1/3 turn at the same time. Test noodles; should be tender when using a fork; when noodles are done, eat. May require another 15-30 minutes to finish cooking the noodles. Check heat; add perhaps 4-5 top, perhaps 2-3 bottom after 1 hour. This one is labor-intensive. Allow perhaps 1/2 hour, two people for noodle stuffing.
Pot 3: Texas beef beans and beans. Makes 1 full #12 DO. Heat one DO HOT - 12-15 charcoal under it, to fry 2.5 lb ground beef or turkey. (If turkey, add some vegetable oil; it is lean and will stick). Drain any excess oil. Add 1 gal. Pork&beans, 2 tennis ball sized onions chopped, 1 bottle hickory smoked BBQ sauce, 1 regular BBQ sauce, whatever almost empty bottles of BBQ, 57, worcestershire sauce you have at home, draw four complete large circles on top with a squirt mustard bottle (I don't know how much that is), stir it, cook 15 charcoal top/10 bottom 45 minutes. Eat.
Pot 4: Green bean casserole. My wife's recipe, stretched. Makes #12 DO 3/4 full. Pour in 2 large / institutional cans (probably 18 oz each?) cream of mushroom soup. Open 1 gal. can cut green beans, pour one soup can full of juice; discard the remainder of the bean juice. Rinse each soup can with this one can of bean juice; add to DO. Add the beans. Add 4 cans (the size is about the same as a Pepsi can; probably a 1.5 oz. serving size) of french fried onion rings to the mix; stir all this together. Add 2 more cans onion rings to the top as garnish, don't stir in. Cook 45 min. 15 charcoal top/10 bottom. This pot was the first one emptied, and was the easiest to make.
This load, 4 full pots, fed thirty very hungry adults plus perhaps 3-5 youth who had already eaten with their patrols. We had a few Texas beans left; everything else was scraped clean.
Cracker barrel: Recipe from International Dutch Oven Society. Yellow cake mix plus its ingredients; 1 box Jiffy cornmeal muffin mix plus its ingredients, 1 can fruit, drained. I made a peach and a pineapple. Each need more moisture; probably should have included 1/2 the juice and another 1/2 can of peaches; 1 full can of pineapple plus 1/2 can of juice to that one. Get crushed pineapple; stab the peaches a bunch with a serving spoon or dull knife; you want lots of small pieces. Mix all but fruit in the oven; pour fruit on top gently; bake probably 45 min - 1 hour (toothpick test) with 15 on top/10 bottom. Our campfire started as I set the cobblers on the fire; cooked one hour; held with only 4 coals on top for another 1/2 hour; too dry / overcooked, but there was none left over. Not burned.
-- Thanks to Bob Nix ..ustaBabeaver..
2 lb cooked sliced turkey, deli style, ripped into 2" chunks
3 boxes dry dressing mix
3 cans mushroom soup
4 oz butter
4 cups water,boiling
3 cans green beans, drained
Grease dutch oven. Layer turkey, beans, and mushroom soup, spreading evenly. Combine mix, butter and water. Pat dressing on top of soup. Cover. Cook 20-30 minutes without peeking in medium coals.
Result: a full meal with meat, gravy, dressing ,and a vegetable!
-- Thanks to Deb
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