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Updated: 2/1/2007
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Dutch Over Information
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DUTCH OVEN RECIPES
Ice Cream
1 small package instant pudding (any flavor)
2 cup heavy cream
1 cup milk
½ cup sugar
½ tbs vanilla
¼ tsp lemon juice
1 egg
1 can evaporated milk
Mix together pudding, 1 cup heavy cream, & milk. In a second bowl
mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture
and pour into a 12" Dutch oven. Add 1 cup heavy cream and evaporated
milk, stir until smooth. Place the lid on the oven. Place an inch
and a half layer crushed ice and rock salt on the bottom of a large
tub, 18 to 20 inches in diameter. Place the Dutch oven into the tub
and fill the sides of the tub with more crushed ice and rock salt.
Fill the lip of the Dutch oven lid with crushed ice. Every 5 minutes
remove the Dutch oven lid and stir mixture. Total freezing time is
45 to 60 minutes. Dry ice can be placed under the oven to help
freeze faster, but keep it off the cast iron to prevent cracking.
Black Forrest Dump Cobbler
This recipe was originally published in the Readers Digest, and was
adapted for Dutch Oven by Jay C. Bingham. Servings: 12-15
Ingredients:
1 can cherry pie filling
1 pkg. chocolate fudge cake mix
1/2 can water
1/2 stick butter or margarine
1/2 cup chopped nuts, optional
Instructions:
Prepare charcoal for a 350º F oven. (For a 12 inch oven, use about
26 full briquettes - this can vary depending manufacturer of
briquettes and the size of the oven used).
While charcoal is igniting, pour the pie filling in bottom of a foil
lined Dutch oven. Add water and mix, be careful not to rip the foil.
Sprinkle cake mix evenly over fruit mixture. Dot top of cake mix
with pats of butter or margarine(Squeeze margarine can be used if
desired).
Sprinkle nuts on top of cake mixture, if desired. When all of the
briquettes are lit spread 9 briquettes evenly inside a circle no
larger than the bottom of the oven for bottom heat, place the oven
over thee briquettes; spread the remaining briquettes evenly on top
of the oven. (The hand thermometer method can be used to verify the
temperature of the heat source, see below) Bake for 30 - 45 minutes,
or until toothpick comes out of cake mixture clean. Remember to turn
the oven 1/4 to 1/3turn every 10 to 15 minutes.
Top with Hershey's chocolate syrup and whipping cream, if desired.
Serve with homemade dutch oven ice cream for an award winning treat.
Notes: This can be prepared with other chocolate cake mixes but I
think that the fudge mix produces the best results, a very dark,
rich looking cobbler that is delicious. It is so dark it may look
burned when done. Monitor this cobbler frequently as it nears
completion, since it is so dark it can be a little tricky to tell if
it starts burning
Raspberry-Rhubarb Pie
12" oven, preheated Bake @ 350degrees.
Mix in a small bowl and let stand 10 minutes -
- 2 cups rhubarb (cut up)
- 1 cup fresh raspberries
- 1/4 cup tapioca
- 1 1/4 cups sugar
Place fruit in pan, lined with pie crust, dot with 1 1/2
tablespoons butter or margarine. Cover with top crust, seal edges
and cut slits to allow steam to escape. Place on rack and bake 40-50
minutes. (can use 2 pkgs. frozen raspberries, thawed and drained)
Pie crust: sift into small bowl:
- 3 cups flour,
- 1 tsp. baking powder,
- 1 teaspoon salt
Beat in separate bowl:
Stir dry ingredients into milk and egg mixture. Add 1 heaping cup
Crisco shortening (do not substitute) blend with hand to desired
consistency. Pie Shell: roll dough for bottom crust 1 inch larger in
diameter than the pie pan. Move onto pan and allow dough to settle
without stretching. Prick bottom and sides with a fork to prevent
puffing. Baste with half & half or whole milk, then prick again.
Camp Wygant Frittata
(a breakfast casserole)
Feeds 5 hungry men.
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2 – 7oz cans diced green chilies
6 flour tortillas
4 cups (16 oz). Colby-Jack shredded cheese
10 large eggs (12 medium)
½ pound thin sliced ham
¾ cups Half ‘n Half |
¼ t. ground cumin
¼ t. onion salt
¼ t. garlic salt
¼ t. black pepper
¼ t. salt |
Lightly oil Dutch oven.
Spread one can of green chilies on the bottom of the pan.
Top with 3 of the tortillas, tearing or cutting them into 1”x1”
pieces. Add 2 cups of the cheese.
Layer ¼ lb. sliced ham after cutting or tearing it into 1”x1”
pieces. Repeat layers (chilies, tortillas, cheese,
ham).
Whisk eggs and ¾ cup Half ‘n Half
together. Add all spices to egg mixture and mix
well. Slowly pour egg mixture over entire top
layer. Put lid on Dutch oven and store in ice
chest overnight (or, if it will be below 40F, left out but safe from
animals.
Remove Dutch oven from cooler first
thing in the morning. Start the charcoal.
When charcoal is ready, place Dutch oven on top of 10 coals
under the oven. Place 12 coals on the lid. Cook
approximately 45 minutes, or until lightly browned and bubbly,
rotating oven and lid in opposite directions every 10 minutes.
Cool slightly and cut into serving pieces.
Best with picante sauce.
Santa Fe Sausage Casserole
Feeds 6 hungry men.
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1 lb. sausage
1 – 6oz can tomatoes w/ liquid
1 can diced green
chilies
8 large eggs
¾ cups flour
2 cups thawed frozen corn
12 oz. sour cream
12 oz. cottage cheese
3 cups (24 oz) Monterrey Jack shredded cheese |
3 tsp. baking
powder
½ tsp. salt
1 tsp. chopped garlic
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Cook sausage in Dutch oven until
browned. Drain off excess grease. Stir in tomatoes and chiles.
In a separate container, beat eggs,
then add flour, baking powder, salt, garlic, corn, sour cream and
cottage cheese, mixing well. Pour into Dutch oven. To this mixture,
add Monterrey Jack cheese and stir in.
Cook over 10 new briquettes, with 14
briquettes on the lid for 60-75 minutes, turning every 10 minutes.
Hiker Dude's Muffin Cake
A seriously filling and nutritious
breakfast! Each Dutch oven feeds 8. It's best to prepare the dough
at home and bring what you need along. The dough will keep up to six
weeks in the refrigerator.
WARNING: This recipe is makes 3 - 12"
Dutch ovens worth, or 6 dozen muffins!
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1/2 lb. butter, softened
2 cups sugar
2 cups boiling water
5 tsp baking soda |
4 eggs
1 qt. buttermilk
5 cups flour
6 cups raisin bran cereal |
Combine water and baking soda.
Allow to cool slightly. Cream together butter and sugar. Mix in
eggs. Gradually add flour and buttermilk alternatively. Blend in
water mixture. Mix in raisin bran. Line DO with foil. Fill bottom
of Dutch ovens to 1" in height. Bake at 375 for 25-30 minutes, or
until fork inserted in center comes out clean. Sprinkle with powdered
sugar, cut and serve. Have squeeze margarine available.
Old Coot's Bacon Soufflé
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4 cups cubed day-old white or French bread
2 cups shredded cheddar cheese
10 eggs, lightly beaten
3 cups milk
1 tsp. dirty mustard
1 tsp. salt |
1/3 tsp. onion power
dash ground pepper
1/2 lb cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped, peeled tomato |
Line Dutch oven with aluminum foil
or generously grease oven. Arrange bread cubes in the oven and
sprinkle with cheese. Beat together eggs, milk, mustard, salt, pepper
and onion powder. Pour evenly over cheese and bread. Sprinkle with
bacon, mushrooms and tomato. Cover and chill overnight. Remove from
cooler upon rising so Dutch oven can warm. Bake about 1 hour at 350
degrees (10 coals on bottom, 12 on lid).
Base Camp Spoon Bread
A hearty, delicious and filling side
dish for soup or chili. 8 large servings per oven.
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1 pound ground sausage
1 small onion
1/4 cup chopped green bell pepper
1-1/2 cups self-rising cornmeal
2 eggs |
1-8oz can creamed corn
1-1/2 cups shredded Cheddar cheese
1 tsp sugar
1 4 oz. can green chilies
1 fresh jalapeño, chopped (remove seeds) |
Place sausage, onion and jalapeño in
the Dutch oven and cook over until sausage is evenly brown. Remove
sausage to another pan. Swish grease around inside of Dutch oven and
drain off excess. In a large bowl, combine the cornmeal, green
pepper, chilies, eggs and creamed corn. Pour half the batter into the
Dutch oven. Sprinkle the batter with the cooked sausage, onion and
jalapeño mix. Cover with cheese. Pour on remaining batter. Put oven
on top of 10 charcoal brickettes arranged in a circle and place 14
brickettes around the edge of the lid. Rotate oven 1/3 turn and the
lid 1/3 turn in the opposite direction every ten minutes. Remove oven
from lower coals after 25 minutes and finish cooking with top coals
only. It's done when browned, about 35 to 45 minutes. NOTE: the
jalapeños don't make this too spicy hot, but you can omit the chilies
and jalapeños for a very mild dish.
Stir Crazy Cake (from
the Geezer's Cookbook)
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2 1/2 cups flour
1 1/2 cup sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup oil |
2 Tbs vinegar
1 Tbs vanilla
2 cups cold coffee
1/4 cup sugar
1/2 tsp cinnamon
(Optional: Hershey's Chocolate Syrup) |
Put flour, 1-1/2 cup
sugar, cocoa, baking soda and salt in a lined, ungreased Dutch oven.
Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into
one well, vinegar into one and vanilla in one. Pour cold coffee over
all ingredients and stir with fork until well mixed. Combine
remaining sugar and cinnamon; sprinkle over batter. Bake for 34-45
minutes until inserted fork comes out clean. Hershey's Chocolate
Syrup poured over this cake is excellent and worth the effort.
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