Dutch
Oven Cooking -- Food
Reference and Meal Evaluation
Version
2.3 -- July 1995
These additional
Dutch Oven recipes have been compiled since the publication of Version
2.3.
Information provided by
Steve Tobin, Scouter
1 cup Milk
= 1/2 cup evaporated milk
+ 1/2 c water, or
= 1 cup reconstituted dry milk + 2 tsp margarine or butter
1 cup Buttermilk
= 1 tbs vinegar + 1 cup
sweet milk, or
= 1/4 cup butter + 3/4 cup milk
1 1/2 tsp cornstarch = 1 tbs
all purpose flour
1 cup Honey
= 1 1/4c sugar + 1/4c water
or other liquid
Emergency should be the
only excuse for substituting ingredients in a recipe.
When you start with: You will get at least:
--------------------------- ------------------------
1 cup black beans 2 cups cooked beans
1 cup blackeye beans 2 1/2 cups cooked beans
1 cup Great Northern beans 2 1/2 cups cooked beans
1 cup kidney beans 2 3/4 cups cooked beans
1 cup lentils 2 1/2 cups cooked lentils
2 cup large lima beans 2 1/2 cups cooked beans
1 cup small lima beans 2 cups cooked beans
1 cup pea (or navy) beans 2 1/2 cups cooked beans
1 cup split peas 2 1/2 cups cooked peas
1 cup pinto beans 2 1/2 cups cooked beans
Source: Utah State Extension
Can Size Net Weight Cups Servings/Can
-------- ---------- ---- ------------
#1 10 1/2 - 12 oz. 1 1/4 1
#300 14 - 16 oz. 1 3/4 2 or 3
#303 16 - 17 oz. 2 4 or 5
#2 1/2 1lbs 13 oz. 2 or 3 4 or 6
#3 cylinder 3lbs 3 oz. or 5 3/4 12
1 qt 14 oz
#10 6.5lbs to 7lbs 5 oz. 12 - 13 25
#5 48 oz. 6
SOURCE: Purchasing Food for 50 Servings, Cornell
Ext. Bulletin 803
STAPLES STORAGE AT HANDLING HINTS
70 DEG F.
------- ---------- --------------
Baking Powder 18 mon. Keep dry and covered
or expir.
Baking soda 2 years " " " "
Cereals
unopened 6 - 12 mon. Refold package liner
tightly after opening
opened 2 - 3 mon.
cooked 6 mon.
Chocolate
semi-sweet 2 years Keep cool
unsweetened 18 mon. " "
Cocoa mixes 8 mon. Cover tightly
Chocolate syrup
unopened 2 years " "
opened 6 mon. Refr. after opening
Coffee
cans
unopened 2 yrs
opened 2 wks. Refr. after opening
instant
unopened 1 - 2 yrs
opened 2 wks.
Cornmeal 18 mon. Keep tightly closed
Cornstarch 6 - 8 mon. " " "
Flour
white 6 - 8 mon. Keep in air tight cont.
whole wheat 6 - 8 mon. Keep refr. Store air tight
Honey 12 mon. Cover tightly. Refr.after
opening to extend life
Molasses
unopened 12 mon. Keep tightlclosed
opened 6 mon. Refr. to extend life
Marshmallows 2 - 3 mon. Keep air tight
Mayonnaise
unopened 2 - 3 mon. Refr. after opening
Milk
condensed or
evaporated 12 mon. Once opened, store air tight
non-fat dry
unopened 6 mon.
opened 3 mon.
Pasta 2 yrs. Once opened, store air tight
Salad dressings
bottled
unopened 10-12 mon. Refr. after opening
opened 3 mon.
made from mix 2 wks.
Salad oils
unopened 6 mon. Refr. after opening
opened 1-3 mon. " " "
Shortenings
solid 8 mon. Refr. not needed
Sugar
brown 4 mon. Airtight containers
confectioners 18 mon. " "
granulated 2 yrs. Cover tightly
Vinegar
opened 1 yr. " "
SOURCE: Cupboard Storage Chart - Michigan State University
MIXES AND STORAGE AT HANDLING HINTS
PACKAGED FOODS 70 DEG F
-------------- ---------- --------------
Biscuit, brownie, & muffin
9 mon. Keep cool and dry
Cake mixes 9 mon. " " " "
angel food 1 yr.
Casseroles complete or add own meat
9 - 12 mon. " " " "
Cookies
homemade 2 - 3 wks. Airtight containers
packaged 2 mon. Keep box tightly closed
Crackers 8 mon. " " " "
Frosting
canned 3 mon. Ref. leftovers
mix 8 mon.
Hot roll mix 18 mon. Airtight container
Pancake mix 6 - 9 mon. " "
Pie crust mix 8 mon. Keep cool and dry
Potatoes
instant 6 - 12 mon. " " " "
Pudding mixes 12 mon. " " " "
Sauce and gravy
mixes 6 - 12 mon. " " " "
Soup mixes 12 mon. " " " "
SOURCE: Cupboard Storage Chart - Michigan State University
CANNED AND STORAGE AT HANDLING HINTS
DRIED FOODS 70 DEG F.
------------- ----------- --------------
Canned foods,
unopened 12 mon. Keep cool
opened
baby food 2 - 3 days Refr. after opening*
fish and seafood 2 days
fruit 1 wk.
meats 2 days
pickles, olives 5 days
vegetables 3 days
Fruits - dried 6 mon. Keep cool, air tight
Canned fruit juices 9 mon. " "
Vegetables - dried 1 yr. " " " "
*The FDA is concerned about storing foods in opened cans
because of cans using lead solder. FDA now recommends acid
foods like fruits and tomatoes once opened should be
transferred to glass or plastic
SOURCE: Cupboard Storage Chart - Michigan State University
SPICES, HERBS, STORAGE AT HANDLING HINTS
& CONDIMENTS 70 DEG F
------------- ----------- --------------
Catsup, chili sauce
unopened 12 mon.
opened 1 mon.
Mustard, prepared yellow
unopened 2 yrs.
opened 6-8 mons. May be refrigerated
Spices and herbs
whole 1-2 mons. Store airtight, dry,
ground 6 mon. away from sunlight and
herbs 6 mon. heat
herb/spice blend 6 mon.
Vanilla
unopened 2 yrs. Keep tightly closed
opened 1 yr. " " "
Other extracts
opened 1 yr. " " "
SOURCE: Cupboard Storage Chart - Michigan State University
Information provided by
Scott Dillard, Scouter
Here's an evaluation sheet
that the Patrol Leaders have in their Troop Leaders Notebooks and use
from time to time to evaluate how their meal process is (or is not) going:
__ Was the food good?
__ Was there enough food for everyone?
__ Was there not too much food wasted?
__ Did everyone get his fair share of food?
__ Was the duty roster posted and used?
__ Did everyone do his job without complaining?
__ Did everyone offer to help others with their jobs when they could?
__ Was it a well-balanced meal?
__ Did you say grace before the meal?
__ Did you give your patrol yell?
__ Is the patrol area clean after the meal?
__ Was there enough water for the meal?
__ Was there enough water to put out the fire?
__ Was the fire prepared on time?
__ Did you use a fire starter?
__ Was it a "legal" fire starter?
__ Was there a ready means for putting out the fire in case it got out
of control?
__ Was there enough firewood for the entire meal (without having to go
get more)?
__ Was the fire kept going through the meal until the KPs were through?
__ Was the fire properly extinguished when KPs were done?
__ Was the fire always attended (never left alone)?
__ Was the fire the right size for the job?
__ Did anyone who was not busy offer to help the fire/water crew?
__ Was the meal prepared on time?
__ Was the food warm when it was served?
__ Did the cooks wash their hands before they started?
__ Did the cooks have the food ingredient list for this meal?
__ Did the cooks have all the food ingredients they needed?
__ Did the cooks know how to prepare the meal?
__ Were the cooks ready to cook when the fire was ready?
__ Did you have the right hardware to do the job (for example, pots, pans,
utensils, can opener, gloves, HPTs)?
__ Were missing hardware items written down by the Patrol Quartermaster
so that you will have them next time?
__ Was the fire right for cooking (not too cold or too hot)?
__ Were the outside of cooking pots soaped before they went on the fire?
__ Did the cooks serve the food?
__ Was the entire meal ready and served at the same time?
__ Did the cooks have enough help?
__ Was a little water put in emptied pots to keep food from hardening?
__ Did the cooks make sure the kitchen area was clean when the meal was
done
__ Did anyone who was not busy offer to help the cooks?
__ Was KP completed on time?
__ Was a sump hole used for the wash water?
__ Was the sump hole located in a proper place?
__ Was the wash water hot when the patrol finished eating?
__ Was there enough fire to heat the water quickly?
__ Did everyone AP his own personal gear?
__ Did the KPs AP the kitchen gear?
__ Was everything AP'd before it was washed?
__ Was the gear washed and rinsed properly?
__ Was the dutch oven properly cared for?
__ Was the sump hole filled in if this was the last meal of the day?
__ Did anyone who was not busy offer to help the KPs?
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