Sam Houston Area Council B.S.A. Troop 505
Chartered to St. Vincent de Paul Roman Catholic Church
Houston, Texas

Sometimes recipes specify a can size rather than a volume amount. This chart will come in handy to determine how much to buy.

Breakfasts:	Peachy French Toast
Dinners:	Two Can Jambalaya Crossover Chicken Guadalupe Chili Pie Steak San Marco Stacked Dutch Oven Meal OWL Stew
Sides:	Spinach Madeline Wild Rice Pilaf
Dessert:	Dump Cake (aka Lazy Cobbler) Chocolate Cherry Cake Brownie Pudding Pineapple Upside Down Cake Apple Dumplings
Peachy French Toast (collected from Scouting Magazine) 1 dozen eggs 2 cups milk 1/2 teaspoon vanilla 1 tablespoon cinnamon 1 loaf of French or Italian bread, sliced 1/2 pound butter (2 sticks) 1 pound brown sugar 3 one-pound cans of peaches, drained and quartered Heat a large Dutch oven by covering it with coals for 15 minutes. Beat the eggs, milk, vanilla, and cinnamon in a large mixing bowl. Slice the bread and let it soak in the egg mixture. Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg-bread mixture on top of the peaches, cover with lid, and return the Dutch oven to the coals. Bake at about 350 degrees (for a 12 inch oven that would be about 17 briquettes on top and 8 on the bottom) for about 45 minutes (cooking time is shorter if the temperature is higher, but watch the edges so they don't burn). For the first 10 minutes, use coals on the bottom only. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won't even need syrup. Option: Try substituting 3 pounds sliced bananas for peaches. Serves 8.
Two Can Jambalaya (submitted to The Scout's Outdoor Cookbook) 2 cans Ro-Tel tomatoes 2 cans French Onion soup 2 cans beef consomme 2 cans rice (or 1 lb.) 1 lb. ready-to-eat sausage, cut into bite-size pieces 1 stick of butter, cut into pats Combine all ingredients in a dutch oven. Bake at about 350 degrees (for a 12 inch oven that would be about 17 briquettes on top and 8 on the bottom) for about 1 hour. Adaptation for backpacking: (as worked out by Tad Halbach and Scoutmaster Jim Porter of Troop 125) Substitute 2 envelopes of spaghetti sauce mix for the Ro-Tel tomatoes, substitute 1 envelope of onion soup mix for the French Onion soup, substitute 2 beef bullion cubes for the beef consomme, keep the 1 lb. of rice, substitute 1 lb. of summer sausage (i.e. no refrigeration required), leave out the butter, and add 6 cups of water. You are going to need at least a 4 quart pot with lid; boil the water first, then mix in all of the remaining ingredients and cook until the rice is done (about 20 minutes). If you are cooking it on a backing stove you are going to have to stir it to keep it from burning on the bottom (but try not to stir too much or the rice will get mushy). Tad recommends adding the contents of a little packet of crushed red pepper (like what you get when you order a Pizza Hut pizza); Jim recommends adding a little Tabasco!
Crossover Chicken 6 to 8 chicken thighs or boneless breasts Italian style bread crumbs (brand name Bella's works well) milk butter Place chicken in Zip lock bag and partially fill bag with milk to "wet" the chicken. In another Zip lock bag, pour in 1/2 to 1 cup of bread crumbs. Place a piece of the "wet" chicken in the bag full of bread crumbs and coat the chicken with bread crumbs. Repeat until all pieces of chicken have been coated with bread crumbs. Line a dutch oven with foil. Place a small amount of water (1/2 cup) in the dutch oven. Place the chicken in the dutch oven. Put a slice of butter on each piece of chicken. Bake in dutch oven for 30 min to 45 min until done.
Guadalupe Chili Pie 2 lbs. ground beef 1 medium onion, chopped 1 green pepper, chopped 1 Tbsp. butter 1 regular can chili beans, mild 1 regular can corn 1 large can diced tomatoes chili powder, garlic powder, salt, pepper to taste 2 pkgs cornbread mix, plus ingredients listed on pkg (milk, egg) Brown beef, onion, and green pepper in the butter in an open dutch oven; drain. Add beans, corn, tomatoes, and seasonings; mix the cornbread as directed and add to top of the meat and bean mixture. Place lid on oven and cook for 35 - 45 minutes, or until cornbread is done. Serves 8.
Steak San Marco 2 lbs. stew meat, cut into serving pieces 1 envelope onion soup mix 1 large can peeled tomatoes 2 tablespoons vegetable oil 2 tablespoons wine vinegar 1 teaspoon oregano garlic powder, to taste pepper, to taste Arrange meat in a dutch oven, cover with onion soup mix and tomatoes. Sprinkle with oil, vinegar, oregano, garlic powder, and pepper. Simmer covered for 1 1/2 hours or until meat is tender. Serve with rice, noodles, or mashed potatoes. Serves 4 to 6.
Stacked Dutch Oven Meal (collected from Scouts-L) In a 14" Dutch Oven, layer the following ingredients: sliced thin skinned potatoes (skin and all) sliced onions raw bacon When the oven is about 3/4 full, put the lid on and cover the top with charcoal. On top of this, stack a 12" Dutch Oven. When it is hot, add the following: 2 lbs. hamburger meat (coarsely ground ok). Stir until no longer pink. 1 large can Ro-Tel tomatoes chili powder garlic salt pepper 1 can of Ranch Style chili beans. Stir in. Put the lid on and add a layer of coals to the lid. On top of that, stack a foil-lined 10" Dutch Oven and add the following ingredients: apple pie filling spice cake mix 1 can Dr Pepper or root beer Add the lid and put some coals on top. After the last Dutch Oven has been cooking for about 30 minutes, the entire stack will be done. Unstack them. Serve the chili and potatoes (I know this sounds like an odd combo, but it works) and leave the cobbler with the lid on. By the time you're done eating the main dish, open the cobbler and it is ready to serve. Serves 6.
OWL Stew (collected from Scouts-L) In a 12" Dutch Oven, layer the following in the order given: 2 lbs. meat, cut into bite-sized cubes -- beef or lamb are especially good 1 lb. carrots, similarly cut up 1 lb. thin skinned potatoes, similarly cut up (skin and all) sliced onions one large can plus one small can of Cream-of-Anything soup, right out of the can, no extra liquid, do NOT stir in, just spread on top Dig a small well in the center of all this assemblage and insert the contents of one small can of jellied cranbery sauce. Cook for about an hour. The moisture in the veggies plus the soup makes a WONDERFUL gravy, and since you already cut everything up, no one has to balance a plate and a knife and fork -- bowls or big mugs and spoons are all you need. The cranberry jelly stays together and makes a nice hot tangy condiment. Serves 8.
Spinach Madeline (submitted to The Scout's Outdoor Cookbook) 2 packages frozen chopped spinach 4 Tbsp. butter 2 Tbsp. flour 2 Tbsp. chopped onion 1/2 cup evaporated milk 1/2 cup vegetable liquor (reserved liquid from spinach) 1/2 tsp. black pepper 3/4 tsp. celery salt 3/4 tsp. garlic salt (to taste) 1 - 6 oz. roll jalapeno cheese (cut into small pieces) 1 tsp. Worcestershire sauce Red pepper (to taste) Cook spinach according to package directions. Drain and reserve liquor (if you are using the plastic pouches, substitute water in place of vegetable liquor). Melt butter in dutch oven over low heat, and add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese (I mix the seasoning before I go camping and place in plastic bag). Stir until melted. Combine with cooked spinach. This may be served immediately, or I would bake topped with buttered bread crumbs until it bubbles in the middle. The flavor is improved if it sits for a spell. Serves 5 to 6, if doubled up to 12.
Wild Rice Pilaf (collected from USA WEEKEND Magazine) 1 Tbsp. extra-virgin olive oil 1/2 cup chopped onion 1/2 cup chopped celery 2 1/2 cups non-fat, reduced-sodium chicken broth 1 cup uncooked wild rice 1/2 cup chopped walnuts 1/2 cup dried cranberries Heat oil. Saute onion and celery until soft, about 5 minutes. Add broth and rice; bring to a boil. Reduce heat; simmer 50 to 60 minutes, until rice is tender and liquid absorbed. Add walnuts and cranberries. Toss; serve warm. Serves 8. Variations: Use chopped almonds instead of walnuts. Use chopped apple instead of cranberries.
Dump Cake (aka Lazy Cobbler) 1 large can sliced peaches 1 package white cake mix 1 stick butter cinnamon When oven is preheated, pour the whole can of peaches and juice into oven. Then add the dry cake mix on top of the peaches. Place several pieces of butter on top, and sprinkle cinnamon over all. Place lid on oven and bake about 45 minutes. Recipe will give a layer of peaches with a cake covering. Variations: Stir the cake mix and peaches when placed in oven to provide a more spongy layer of cake. Use canned apples instead of peaches, and add 1 Tbsp. cinnamon and 1 tsp. allspice to the apples. Use canned cherries instead of peaches, and add more sugar with the cherries. Use canned blueberries or strawberries instead of peaches, or use your favorite combination! Instead of the white cake mix, use a yellow or spice cake mix.
Chocolate Cherry Cake 2 packages devils food cake mix 2 28 oz. cans cherry pie filling 1 stick butter cinnamon Line the oven with foil. With a knife, cut pats of butter into the bottom of the oven, then layer with cake mix, cherries, and more butter pats. Repeat until used up. Bake at about 375 degrees (for a 12 inch oven that would be about 18 briquettes on top and 9 on the bottom) for about 40 minutes.
Brownie Pudding (submitted to Scouting Magazine and The Scout's Outdoor Cookbook) Combine in a Ziploc bag at home: 1 cup flour 3/4 cup sugar 2 Tbsp. cocoa 2 tsp. baking powder 1/2 tsp. salt Combine in another Ziploc bag at home: 3/4 cup brown sugar 1/4 cup cocoa At camp, add the following to the Ziploc with the flour: 1/2 cup milk 2 Tbsp. cooking oil 1 tsp. vanilla Pour the milk and flour mixture into a foil lined Dutch Oven. Sprinkle the topping on it. Pour 1 3/4 cups hot water over the top. Bake for about 45 minutes. Let cool 15 minutes before eating.
Pineapple Upside Down Cake White or yellow cake mix Pineapple slices Brown sugar Maraschino cherries Butter Use a metal pan that will fit into the dutch oven or use foil. Put the pan into the oven so that it rests above or on top of 1/2 inch of water in the bottom of the oven. If you are using foil, wrap the foil over the sides of the dutch oven, so that you have a "pan" inside that just rests on top of the water but won't fall in. Use several layers of foil. Put dots of butter in pan. Sprinkle brown sugar over bottom. Place pineapple slices in a single layer on the bottom. Place maraschino cherries in the holes in the pineapple slices. Pour cake batter over this. Close up dutch oven, place coals on top and bake until done. Also, you can include walnuts.
Apple Dumplings (collected from Scouting Magazine) 5 Granny Smith apples 2 large cans (10 per pkg) of large-size buttermilk biscuits 2 cups water 2 cups sugar 2 sticks butter cinnamon or apple pie spice Core apples and peel them (if desired). Slice each apple into 8 pieces for a total of 40 slices. Divide each biscuit into 2 pieces. Wrap apple slices with dough. Grease a 12-inch Dutch oven and place dumplings in oven. Heat water, sugar, and butter together in separate pot (do not bring to boil). Pour mixture over dumplings. Sprinkle cinnamon or pie spice over dumplings. Put Dutch oven over 8 to 10 charcoal briquettes, and place 10 to 14 briquettes on top of oven. Check after 20 minutes. Dumplings are done when apples are soft and dough is brown. Serves 10 to 15 Scouts or 20 leaders.