Ok
folks, I admit it. Most of these recipes I’ve gotten from other sites. However,
most all of them you can get from a good cookbook or from the best cook ever,
your Mom. If you have a recipe you’d like to add to our collection, please e-mail it to the Scout Master or the Cub Master and we'll get it added to our site.
1 Pound of Ground Meat
1 Bag of Carrots
5 Large Onions
5 Large Potatoes
2 Sticks of Butter
Garlic Powder, Salt and Pepper
Directions:
First, cut up the carrots, onions and potatoes. Next, ball up the meat and place it in the pot as your first layer. Then, layer the onions, potatoes and carrots. After you finish the first layer, slice up 1 stick of butter and cover it. Then, season it with the garlic powder, salt and pepper. Repeat the layers, starting with the meat again.
Comments:
The best way to make this recipe is to cook it in a Dutch Oven and put it over the fire. You can also wrap into individual servings in aluminum foil and put it into the fire.
4 Lbs. Lean Beef, cubed
4 Tbsp. Oil
2 Cloves Garlic, chopped
4 Cups Hot Water
2 Large Cans Tomatoes
2 Thin Slices Lemon
4 Medium Onions, sliced
2 Tbsp. Salt
1/2 Tsp. Pepper
6 Tbsp. Sugar
12 Medium Carrots, peeled and cut into 1" pieces
9 - 10 Medium Potatoes, quartered Dash Cloves
1/2 Tsp. Dried Basil Leaves
2 Cans English Peas
Directions:
In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch Oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.
1 Box White Cake Mix
1 16 Oz. Can of Pie Filling
2 Tbsp. Butter
Directions:
Cook in a 10 or 12 quart Dutch Oven. Drop butter in bottom of oven. Put the can of pie filling and the cake mix in & stir together. Put charcoal on the top and bottom of the Dutch Oven. Start checking to see if it's cooked every
15 minutes. Usually takes 30 minutes total.
Comments:
For easy cleanup, line your Dutch Oven with heavy-duty foil.
4-6 Country Pork or Beef Ribs (best) or 2 lb. Beef Roast (any kind works well)
4 Medium Onions, peeled and sliced into thirds sideways (rings)
6-7 Medium Potatoes (at least 1 per person) peeled & cut in half
1 Large Bag of Baby Carrots (about 1-2 lb)
1/2-Cup Celery Chunks
Salt and Pepper
Barbeque Sauce (optional)
Directions:
Place ribs, potatoes, onions, carrots, and celery into a large pot or roaster. Cover all with water. Add salt (about 1 1/2 teaspoons). Place pot on fire and let cook slowly for a couple of hours while you fish, swim, or enjoy the outdoors. Dinner is done when you return. To spice it up, remove the meat from the vegetables and place in pan with barbeque sauce (meat will be falling off the bones), stir in sauce over fire for about 5-10 minutes and serve.
Comments:
Use a roasting pan or large pot (with lid or cover with foil). Can be cooked on campfire, grill or camp stove. Feeds 6-8
2 Large Chicken Breasts cooked and cubed
2 Large Cans Mixed Vegetables (w/potatoes in it)
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Can of 10 Refrigerated Biscuits
Directions:
Mix chicken, vegetables (including liquid) and both cans of soup. Put in a Dutch Oven and warm over coals. Don't boil. When warm, place biscuits on top of chicken mixture and cover with lid. Place coals on lid. Check after 15 minutes. Cook until biscuits are done. Usually takes about 30 minutes.
Diced Chicken or Steak
Diced Onion
Cherry Tomatoes
Fresh Mushrooms
Diced Potatoes
Diced Green Pepper
Directions:
Pour a bottle of Wishbone Italian Dressing over all ingredients and let them marinate (when camping, place in a large freezer bag). Usually marinate 1 hour or so, the longer the better. Put all ingredients on skewers and grill over an open fire.
Ground Beef
Oil
Sliced raw Potatoes, Carrots, & Onions
Seasoned Salt
Catsup
Foil
Directions:
Fold aluminum so that there is a double layer. Put ground beef (about the size of a small hamburger) on foil, in the center. Drizzle a small about of oil on it (about 1/2 tsp). Place carrots and potatoes (to your liking) and then onions. Fold over foil edges to make a flat packet. Be careful to fold over any edge so the package doesn't leak. Use tongs and place right on the coals. When you hear it "sizzle", flip it. Flip it often and cook for 7-10 minutes. Open carefully (the foil will be hot!) and poke a potato with a fork. When it pierces it easily, supper is ready. Serve with seasoned salt and catsup.
2 cans cherry pie filling
1 white cake mix
1 stick melted margarine
1/2 cup water
Directions:
Line a Dutch oven with foil. Grease bottom of foil. Put cherry pie filling in the bottom of the Dutch Oven. Pour dry cake mix evenly over cherries. Pour melted margarine over dry cake mix and water over the margarine. DO NOT STIR. Bake in coals for 30 minutes or until top is brown.
Two thick strips of bacon (must be thick sliced bacon)
One paper lunch bag
One egg
One stick (at least three feet long)
Directions:
Cut bacon strips in two and place at the bottom of the paper bag (cover the bottom completely). Crack the egg and put in paper bag on top of the bacon. Fold lunch bag down three times and poke a hole through it with a stick so that the
bag can hang on the end of the stick. Hold over charcoal and cook (the grease from the bacon protects the bag and cooks
the meal).
2 cups miniature marshmallows
1-cup brown sugar
1/2-cup cocoa
2 cups hot water
1 yellow cake mix
2 eggs
1/3-cup oil
Water
1 cup chopped pecans
Directions:
Put marshmallows in bottom of lined and greased Dutch oven. Mix brown sugar, cocoa, and hot water together and pour over marshmallows. Mix cake according to directions on the box and spoon on top of marshmallow mixture. Put one cup of nuts on top, spreading lightly. Bake in coals for 45 minutes or until cake is done. Serves 12.
2 cans apple pie filling
1 spice cake mix
2 eggs
1/3-cup oil
Water
Directions:
Line Dutch Oven with aluminum foil. Butter foil and pour pie filling in the bottom of the Dutch Oven. Mix cake according to directions on the box and pour on top of pie filling. Place lid on Dutch Oven and cook over coals, testing the cake occasionally to see if it's cooked through. Place a small amount of coals on top of Dutch Oven to assist in cooking. Do not use any flame in cooking. May substitute any flavor pie filling or cake mix you choose. Serves 12.
1/3 pound tender stew meat or steak.
One medium potato (peeled)
One medium onion (could be omitted)
Two (or more) carrots
Celery or other vegetables as desired
Several tablespoons of water
Salt, Pepper
Butter or Margarine<
A-1 Sauce, Worcestershire Sauce, or stew seasoning, as you prefer.
Directions:
Slice everything thinly or into small cubes. Put everything (including spices) onto a foil sheet and fold the foil in half. Seal the three edges by making several small folds along the edge. Make sure the package is well sealed. Add a second (maybe a third) layer of foil trying to make the seams along different edges. You can substitute other meats if you like.
One Rome Beauty, or other apple as you prefer
Raisins, Cinnamon, Brown Sugar, or Honey
Directions:
Core the apple but do not peal. Place the apple in the middle of a sheet of foil. Add sugar and spices to the core hole and outside of the apple then wrap the foil around the apple. Use a second (or third) layer of foil. Place on the coals; cook about 10 – 15 minutes.
