Mountain Man Breakfast

1 lb. sausage (you can substitute bacon if you wish)
1 yellow onion - diced
1 ½ cups fresh mushrooms - sliced
1 green bell pepper - diced
Garlic powder to taste (or 3 cloves garlic - minced)
1 bag frozen hash browns
12 eggs, beaten
Salt and pepper to taste
16 oz. grated cheddar cheese

1. Line a 12” Dutch oven with foil.  Lightly grease the foil with butter or spray.
2. Fry sausage in Dutch oven until brown.
3. Add onion, mushrooms, bell pepper and sauté until onions are translucent.
4. Add hash brown potatoes and season with salt, pepper, and garlic powder. Cook until potatoes are beginning to brown.
5. Beat the eggs in a bowl.  Season eggs with salt and pepper and then pour eggs over top of potatoes.
6. Cover and bake 20 - 30 minutes. Stir gently every 5 minutes if necessary.
7. When eggs are done, cover the top with cheese and replace lid. Let stand until cheese is melted.

Scout's Breakfast Casserole

8 Slices Bread
2 lbs Sausage (pre-cooked)
16 oz grated cheddar cheese
12 eggs
1 qt. milk
1 ½ tsp dry mustard
1 tsp salt
Black pepper to taste (optional)
Garlic Powder to taste (optional)

1. Line a 12” Dutch oven with foil.  Lightly grease the foil with butter or spray. 
2. Break up bread into the oven. 
3. Crumble cooked sausage meat over bread and cover with cheese.
4. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, salt, pepper, and garlic powder (to taste). 
5. Pour the egg mixture over the layered bread, sausage, and cheese in the Dutch oven.
6. Cover and bake for 35-40 minutes, checking occasionally. 

The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast.

Monkey Bread

4 cans biscuits
1 cup sugar
1 cup brown sugar
4 tbsp cinnamon
1 stick margarine

1. Cut biscuits into quarters. 
2. Mix sugar and cinnamon in plastic bag.  You can do this the night before a Scout Show if you want.
3. Drop quarters into bag and coat well. 
4. Place in Dutch oven. 
5. Melt margarine and pour over quarters. 
6. Bake @350 for 35 minutes.

Cinnamon Sugar Donuts

4 tubes of refrigerator biscuits
2 cup sugar
8 tbsp cinnamon
Cooking oil

1. Heat about 1 ½ inches of cooking oil in the Dutch oven.  Be careful not to allow it to become too hot. 
2. Mix the sugar and cinnamon together.  You can do this the night before a Scout Show. 
3. Prepare biscuits by sticking your finger through them to make a ring. 
4. Carefully drop them from a spoon into the hot oil. 
5. Turn them once. 
6. Remove them from the oil and roll them in the cinnamon and sugar mixture.

Dutch Oven Pizza

1 lb ground beef (pre-cooked and well drained)
2 cans Crescent Rolls
1 jar pizza sauce
1 green pepper, diced
1 cup mushrooms, diced
Salt and Pepper to taste
Garlic Powder to taste
Oregano to taste
8 oz Shredded Cheddar
8 oz Mozzarella Cheese

1. Line the Dutch oven with aluminum foil and spray with PAM. 
2. Line the bottom of the Dutch oven with one Package of Crescent rolls. 
3. Spread Pizza sauce on the dough. 
4. Add browned meat, diced green pepper, and diced mushrooms.
5. Season with salt, pepper, garlic powder, and oregano to taste. 
6. Add the cheeses
7. Use the second package of dough to form a top crust. 
8. Bake 30 minutes at 350 or until the dough is browned.

Chicken & Dumplings

2 tbsp cooking oil
2 Carrots, cubed
1 Onion, cubed
2 Stalks of Celery, chopped  
2 Medium Sized Potatoes, cubed
Salt & Pepper to taste
1 cup water 
1 pound boneless chicken tenders (pre-cooked and chopped)
2 Cans Cream of Chicken Soup  
1 can biscuits

1. Line a Dutch oven. 
2. Place Dutch oven on coals, add oil, and let the oil heat for a few minutes.
3. Add the carrots, onion, celery, potatoes, salt & pepper.  Sauté for a few minutes until the vegetables are just beginning to get tender.
4. Add the chicken and cup of water.
5. Cover and simmer 15 minutes.
6. Mix 2 cans Cream of Chicken Soup and water to the consistency of gravy, and then add to the Dutch oven.
7. Cover and simmer an additional 15 minutes or until vegetables are tender.
8. Cut the biscuits in half and spread out on top. 
9. Cook covered 20 - 25 minutes or until the biscuits are browned.

Chicken Jambalaya

1 package smoked sausage        
1 chopped onion
1 chopped green pepper
2 cloves garlic, minced (or garlic powder)
2 Tbsp butter or margarine
1 tbsp salt
½ tsp pepper
1/8 tsp thyme
½ tsp Tabasco or Red Pepper Sauce (or to taste)
2 lbs Canned Chicken
16 oz chicken broth
1 28 oz. can diced tomatoes and juice
1 cup uncooked long grain rice (pre-cook for Scout Show)

1. Line Dutch oven with aluminum foil.
2. Spray the Dutch oven with PAM.  
3. Cut the smoked sausage into bite size pieces and brown in the Dutch oven.  Remove and set aside. 
4. Sauté the onion, green pepper and garlic in butter and spices until tender. 
5. Add the chicken, sausage, chicken broth, and tomatoes.  Heat to boiling. 
6. If the rice is pre-cooked, add the rice, stir, and simmer for 15 minutes.  If the rice is not pre-cooked, stir in the uncooked rice and reduce heat.  Cover and simmer 25 minutes or until rice is tender.

Texas "Sorta-Hot" Chili

2 lbs. ground beef
2 onions, chopped
2 cloves garlic, minced
2 cans pinto beans
3 tbsp. chili powder (you are shooting for mildly hot chili)
1 tbsp. ground cumin
1 tsp. celery salt
1 tsp. pepper
1 (4 oz.) can green chilies, undrained and chopped
1 (28 oz.) can tomatoes, undrained and chopped
1 (15 oz.) can tomato sauce
Water for moisture, if needed

1. Pre-heat a 12” Dutch oven over coals.
2. Combine beef, onion, and garlic in the Dutch oven
3. Cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender.
4. Add beans and remaining ingredients; stir well.
5. Cover and simmer up to 1 hour (or until ready to serve).

Texas Goulash

1 lb beef
2 cans (15 oz) diced tomatoes
1 can (4 oz) diced green chilies
1 can red kidney beans (drained)
1 can (15 oz) tomato sauce
1 onion - diced
½ to 1 teaspoon Cayenne red pepper
Salt and Pepper to taste
Garlic Powder to taste
1 package Ditalli pasta (pre-cooked)
16 oz cheddar cheese

NOTE:  For a Scout Show, it is recommended you could pre-cook the pasta and store in the refrigerator overnight.)

1. Line Dutch oven with aluminum foil. 
2. Spray the Dutch oven with PAM.  
3. In a Dutch oven, brown the meat (pre-cook for a Scout Show) and then add the tomatoes, green chilies, beans, tomato sauce, and diced onion. 
4. Mix well. 
5. Add Cayenne pepper, salt, pepper, ketchup, and garlic powder to taste.
6. Mix well. 
7. Let simmer a few minutes to get hot and then add the pre-cooked macaroni and mix well.
8. Add cheese on top and bake at 350º until cheese is melted.

Chicken Tetrazini

1 small package macaroni
1 can chicken broth
1 onion, diced
1 green pepper, diced
1 stick butter
1 can cream of mushroom soup
2 twelve-ounce cans chicken
1 can chicken broth (spare if extra moisture is needed)
1 large box Velveta cheese

The Night Before
For Boy Scout show, prepare the macaroni the night before by heating up one can of chicken broth and cooking  the macaroni in the broth.  You can add a little water if the macaroni needs more moisture.

At the Scout Show

1. Line the Dutch oven with foil and spray with PAM.
2. Heat the Dutch oven over coals for a few minutes to let it get warm.
3. Sauté the diced green pepper and diced onion and a stick of butter in the Dutch oven until they are soft. 
4. When done, remove the green pepper and onion into a large bowl and remove the Dutch oven from the heat.
5. Mix the cream of mushroom soup with one can of water and pour into the large bowl containing the green pepper and onion. 
6. Add the chicken and pre-cooked macaroni.
7. Mix thoroughly.  If it looks like more moisture is needed, add more chicken broth from the spare can.  Do not add too much or the recipe will be too soupy.
8. Pour half the contents of the bowl into the Dutch oven followed by a layer of Velveta cheese.
9. Pour the remainder of the bowl’s contents into the Dutch oven followed by a final layer of Velveta cheese.
10. Place the Dutch oven back on the coals and cook at 350 degrees until the cheese is melted and bubbly or slightly brown on top.   

Texas Smoking Hot Chilli

2 cans pinto beans
2 lbs. ground beef
2 onions, chopped
2 cloves garlic, minced
2 jalapeno pepper (your choice to keep seeds)
3 to 5 tbsp. chili powder seasoning blend  (for a milder version, reduce the amount of chili powder used)
1 tbsp. ground cumin
1 tsp. celery salt
1 tsp. pepper
1 (4 oz.) can green chilies, undrained and chopped
1 (28 oz.) can tomatoes, undrained and chopped
1 (15 oz.) can tomato sauce
Water for moisture, if needed

1. Combine beef, onion, garlic, and jalapeno pepper in a large Dutch oven.
2. Cook over medium heat, stirring to crumble meat, until meat is browned and onion is tender.
3. Drain off pan drippings.
4. Add beans and remaining ingredients; stir well.
5. Cover and simmer up to 1 hour (or until ready to serve). Yield: 10-12 servings.

Dutch Oven Chicken

2 Cups Rice        
1 Can Cream of Mushroom
1 Can Cream of Chicken
1 Can Cream of Celery
2 lbs canned chicken
½ Package dried Onion Soup Mix

NOTE:  For the scout show, it is recommended you cook the rice the night before and refrigerate.  Otherwise, cooking time is 45 - 60 minutes.

1. Line a Dutch oven with aluminum foil and spray lightly with PAM. 
2. Mix all of the soups and pre-cooked rice and pour into the foil-lined Dutch oven. 
3. Spread the chicken on top of mixture. 
4. Sprinkle dried Onion Soup mix over chicken. 
5. Cook approximately 30 minutes or until heated through and the top is lightly browned

Enchilada Casserole

2-3 Lbs. ground beef
2 pkg Taco Seasoning
24 Corn Tortillas Cut into Squares
2 onions - chopped
2 Lbs. Cheese (Mexican Shredded)
3 Cans Enchilada Sauce        
1 Can Chopped Green Chiles

Prior to the Scout Show, cook ground beef until brown.  Add taco seasoning and simmer for 2 to 3 minutes. Refrigerate. 

At the Scout Show:

1. Line the Dutch oven with foil and spray lightly with PAM. 
2. Layer ingredients in order they appear.  Make sure you have a layer of cheese on top.
3. Cook until warmed throughout.

Baked Potato Slices

2 large bake potatoes        
2 large sweet potatoes
2 tbs. salt & pepper and any other seasoning you desire
½ C melted margarine                                   
Tabasco to taste
1 8 oz package Cheddar Cheese

1. Line a Dutch oven with foil and spray with PAM. 
2. Pre heat the Dutch oven. 
3. Cut unpeeled potatoes into ¼” slices. 
4. Mix potato slices, margarine, and seasoning in a large bowl until each potato slice is coated with mixture. 
5. Add Tabasco if desired. 
6. Spread potato slices in layers Dutch oven. 
7. Bake about 30 minutes. 
8. When the potatoes are almost done, spread cheese on top and cook until potatoes are done and cheese begins to brown. 

Blackberry Cobbler

2 Cans Blackberry Pie Filling
1 box yellow cake mix                                   
Milk (approximately 1 cup)
Stick of butter

1. Line Dutch oven with aluminum foil. 
2. Spray the Dutch oven with PAM or apply a light coating of butter.  
3. Pour both cans of blackberry pie filling into the bottom of the Dutch oven and spread evenly. 
4. Mix the yellow cake mix and milk together, adding just enough milk to obtain a thick batter consistency. 
5. Cover the blackberry pie filling evenly with the cake mix batter. 
6. Cut the butter into slices and spread evenly on top. 
7. Cook 30 - 35 minutes, or until the cake mix is completely done.

Cherry Cobbler

2 Cans Cherry Pie Filling                                            
1 box yellow cake mix                                   
Milk (approximately 1 cup)
1 Stick of butter

1. Line Dutch oven with aluminum foil. 
2. Spray the Dutch oven with PAM or apply a light coating of butter.  
3. Pour both cans of cherry pie filling into the bottom of the Dutch oven and spread evenly. 
4. Mix the yellow cake mix and milk together, adding just enough milk to obtain a thick batter consistency. 
5. Cover the cherry pie filling evenly with the cake mix batter. 
6. Cut the butter into slices and spread out on top. 
7. Cook 30 to 35 minutes, or until the cake mix is completely done.

Hamburger, Beans & Biscuits

2 lb Lean Hamburger
1 cup shredded cheese
2 2lb cans pork & beans
Ketchup
1 Jar Hickory Smoked bbq sauce
Mustard
1 Jar Mesquite BBQ sauce
1 Onion
1 Regular BBQ sauce Rollout biscuit mix (crescent rolls)

1. Brown and drain hamburger.
2. Add pork and beans.
3. Mix well.
4. Add as much or as little of the BBQ sauces to the mix for flavor. Mix well.
5. Add ketchup and mustard to taste.
6. After all is mixed, add a handful of chopped onions (very fine).
7. Let simmer for 15 minutes.
8. Cut dough into circles. Cut circles in half giving two half circles.
9. Stir the beans and hamburger.
10. Arrange biscuit halves on top of simmering beans.
11. Stand biscuit halves on end so that round halves are up.
12. Cover the complete top of the beans and hamburger mix with biscuit halves.
13. Add all shredded cheese on top of biscuits.
14. Bake for 30 minutes at 400. It is done when biscuits are done.

Beef Stew

To Brown Meat
2 Lbs. stew meat in cubes
2 tsp Salt
1 sliced onion
1/3 Cup water
3 tbs oil

To Make Stew
Browned meat
3 tbs oil
1 onion, rough chopped
6 carrots in 1” pieces
4 celery stalks, chopped
3 med potatoes, unpeeled and cubed
1 can (15 oz) diced tomatoes
Salt and Pepper to taste
Garlic powder to taste
1 bay leaf
Water to cover

Before the Scout show, coat the stew meat with a mixture of flour, salt and pepper.  Brown the meat in hot oil.  After the meat is brown, pour in water and braise the meet until tender.  Place in a plastic bag and refrigerate overnight.  You can also pre-chop the vegetables if you wish. 

Easy Breakfast Casserole

8 Slices Bread
2 lbs Sausage
16 oz grated cheddar cheese
12 eggs
1 qt. milk
1 ½ tsp Dry mustard
1 tsp salt

Line a 12” DO with foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 tsp salt. Pour the egg mixture over the layered bread/Sausage/cheese in the oven, cover and bake for 35-40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast.

Ham & Potatoes Au Gratin

1-1/2 Cup cook diced ham
½ C grated cheese
2 C milk
1 Onion, Minced
3 C Potatoes, diced
2 tbs bread crumbs
Seasoned salt and pepper
3 tbs flour
4 tbs margarine

Melt Margarine and saute’ onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring until thickened. Add pepper and salt. Pour over ham and potatoes in Dutch oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for 20 minutes.

Chuck Wagon Casserole

1 ½ pound lean ground beef
1 can (15 ½ oz) mild chili beans in sauce
1 can (11oz) Mexican style corn (drained)
1 can (8 oz) Tomato Sauce
1 can (15 oz) diced tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
Salt & Pepper to taste

Cornbread Ingredients
2 cups self-rising white corn meal mix
1 ½ cups milk
1 egg, beaten
3 Tbl cooking oil

Line a Dutch oven with aluminum foil, and spray lightly with PAM.  Preheat the Dutch oven over hot coals.  Brown ground beef along with onions and bell peppers in Dutch oven. (NOTE:  If preparing for the scout show, brown the beef the night before.  At the scout show, pour a little oil in the Dutch oven and sauté the onion and bell peppers, and then add the ground beef and heat through.) 

Stir in chili beans, corn, tomato sauce, diced tomatoes, and salt & pepper. Bring to a boil.  While waiting for the ingredients to come to a boil, prepare the cornbread mix.  Put 2 cups corn meal mix in a bowl.  Add the milk, beaten egg, and cooking oil, and then mix thoroughly.  Gently pour the mixture over the boiling meat mixture.  Put the Dutch oven lid on. Make sure you have 8-10 charcoal briquettes on the top and 8-10 on under the bottom. Bake for 25 -30 minutes until corn muffin mix is golden brown (knife comes out clean).

Dutch Oven Jambalaya

2 lbs. favorite meat (chicken works, but Cajun purists prefer shrimp or crawfish)
¾ lb. Sausage links
1 can tomatoes and juice (28 oz.)
1 Cup uncooked long grain rice
1 Chopped Onion
1 Green, Yellow, Red or Orange Bell pepper (to taste)
1 clove garlic (minced) or garlic powder
2 tbsp butter or margarine
1 16 Oz. can chicken broth
1 tbsp salt
½ tbsp pepper,
½ tbsp (or more, to taste) Tabasco
½ container non-alcoholic beer

For the meat, you can use canned chicken, or one of my preferences is to season up and grill and then slice the chicken prior to adding.

* Brown the sausage in the dutch oven (about 5 – 10 minutes once the oven is warmed up)
* Remove the sausage and cut into bite size pieces.
* Saute’ onion, peppers, and garlic in butter and spices until tender (5 – 10 minutes).
* Place meat, sausage, broth, tomatoes, beer, and vegetables into dutch oven and bring to a boil
* Stir in rice and reduce heat.
* Cover and simmer about 25 minutes or until rice is tender.

Serves 8 – 10

Dutch Oven Cornbread

S 1 cup yellow corn meal
1 cup flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1/4 cup vegetable oil
1 cup whole kerne3l or cream-style corn 1 cup shredded cheddar cheese
1/2 chopped onion jalapeno chile peppers to taste (optional)

mix dry ingredients and stir in remaining ingredients.
drop on hot, greased griddle and fry to golden brown on both sides.
may be served like a pancake with butter and syrup or as bread with butter.

Fruit Cobbler

2 Cans Fruit of choice Chocolate Chip Morsels (optional)
1 box yellow cake mix
3 eggs
1/3 cup oil Foil

Line Dutch oven with aluminum foil. Mix yellow cake mix, oil, eggs and chocolate chips (to flavor) in separate bowl. Mix. Pour fruits into bottom of Dutch oven. Cover with mixed cake mix. Cover. Cook 30 – 35 minutes.