from Mike Mikac
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 8 people
16 oz pkg Ziti Pasta (Rigatoni)
1/2 lb mild Italian Sausage, bulk
1/2 lb hot Italian Sausage, bulk
2 - 27 oz jars of Spaghetti Sauce, flavored
16 oz Sour Cream
6 oz Provolone Cheese, sliced 6 oz
Mozzarella Cheese, grated or sliced 1/2 C
Parmesan Cheese, grated (or Parmesan and Romano) 2 T
Cook pasta as directed on the manufacturer's packaging and drain.
While the pasta is cooking, saute the sausage
in a heavy skillet over medium heat.
(sausage can be pre-cooked ahead of time) Add spaghetti sauce and simmer about 15 minutes.
Place about half of the pasta in a lightly oiled 12-inch dutch oven. Layer half of the provolone and mozzarella cheeses. Spread on a layer of about half the spaghetti sauce mixture and all of the sour cream.
Cover with the remaining pasta, cheese slices, and sauce. Finally, sprinkle on a layer of Parmesan cheese and top with italian seasoning.
Bake in Dutch Oven for about 30 minutes, or until the cheese and sauce are bubbly. Serve warm.
1 roast (1/4 - 1/2 lb. per person; cheaper than stew meat)
1 bottle Zesty Italian salad dressing
1 tbsp. Worcestershire sauce
1 tbsp. butter or margarine
1 large onion
1 tsp. pepper
1 tsp. garlic salt
1 tsp. seasoning salt
1/2 cup corn starch
1 - 2 cans refrigerated jumbo biscuits
1 large Ziplock bag
2 - 3 1 lb. bags frozen vegetables (chef's choice - many combinations are available at the supermarket.
Note: The onion can be omitted if the frozen vegetable package includes onion. It's nice to include a specialty mixture of vegetables for color and variety.) 1 package mushroom (or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew seasoning can be used in place of the seasonings and corn starch)
The morning of the dinner, cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag, and add the salad dressing and Worcestershire sauce. Seal the bag and knead to mix the contents. Put the bag back in the cooler until its time to cook. It is best if the meat can marinade at least four hours (this imparts a wonderful flavor to the meat as well as tenderizes it).
Dice the onion, sauté in the butter in the Dutch oven. Then add the marinated meat and spices and brown the meat. After the meat has browned, add the mixed vegetables and stir. When everything is combined, mix the gravy mix with water in a separate cup per the instructions on the package and add to the stew. If there is not enough liquid to the mixture, add a little more water. Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring occasionally. There will be extra liquid in the stew from the marinade, vegetables, and added water, which will have to be thickened. To do this, mix the corn starch with cold water in a separate cup until it is a thick white liquid. Slowly stir this into the stew over heat until it starts to thicken. Cover and allow to simmer on low heat for 5 - 10 more minutes, stirring frequently. Pull the oven off the fire and uncover. Place jumbo biscuits on top of the stew leaving a small gap between the biscuits. Cover the oven and place the oven on a pile of coals, then place coals on the lid. Check periodically until the biscuits are light golden brown.
Jim Lewis, SM Troop 1,
6 chicken breast halves, boneless, skinless
1 4-ounce can diced green chiles
1 packet taco seasoning
1 11-ounce can mexicorn, drained
8 oz. pepper jack cheese
1 15-ounce can black beans, drained
1/4 cup melted butter
1 16-ounce can diced tomatoes
1/2 cup melted butter
1/2 cup sliced black olives
1/2 cup corn flakes, crushed
1/2 cup green onions, sliced
Place 1 chicken breast between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/8" thick. Repeat with remaining chicken breasts. Sprinkle about 1/2 tsp. of taco seasoning on the boned side of each breast. Place a 1/2" x 1 1/2" slice of pepper jack cheese on each chicken breast then roll up jelly roll fashion. Tuck in ends and seal well with a toothpick. Dip each chicken roll in melted butter then roll in corn flake crumbs, turning to thoroughly coat each roll. Place in a lightly greased 12" Dutch oven. Bake using 10-12 briquettes bottom and 16-18 briquettes top for 35-45 minutes or until chicken is lightly browned. Remove chicken from oven and remove toothpicks. Wipe the oven clean with a paper towel.
In a large bowl mix together green chilis, mexicorn, black beans, tomato, olives, green onions and 2 Tbs. of the taco seasoning. Spoon vegetables into Dutch oven. Place chicken rolls on top of the vegetable mixture. Grate the remaining cheese and sprinkle over the chicken rolls. Cover and bake an additional 10-15 minutes until vegetables are warmed thru and the cheese has melted.
Mark Perkins, Troop 118, Phoenix, AZ
1 lb Sausage (Mild or hot)
6 oz Grated Cheddar Cheese
3 c Bisquik
2 lb lean Hamburger or Turkey Hamburger
2 - 2 lb cans of Pork & Beans
1 jar Hickory Smoked BBQ sauce
1 jar Mesquite BBQ sauce
1 jar Regular BBQ sauce
1 cup shredded Cheese
Your favorite Rollout Biscuit Mix
Brown and drain the Hamburger. Add both cans of Pork & Beans. Fix well. Add as much or as little of the three BBQ sauces to the mix. Again, mix well. Add Ketchup and Mustard to taste. Once all is mixed, add a handful of chopped onions (the finer the better). Let simmer on low heat for 15 minutes.
Make your Rollout Biscuits. Cut out in circles. Cut circles in half giving two half circles. Stir the Beans & Hamburger. Arrange biscuit halves on top of simmering beans. Stand biscuit halves on end so that round halves are up. Cover the complete top of the beans and hamburger mix with biscuit halves. Add all shredded cheese on top of biscuits. Bake for 30 minutes at 400 degrees. It's done when the biscuits are done.
1-1/2 lb ground beef
1 can (16 oz) French style green beans
1 can tomato soup
1 sm onion chopped
1 can mushrooms
In Dutch oven or large pot, brown ground beef and onion until
onion is clear. Drain and add other ingredients. Heat through and salt to
taste. Serve plain or on top of noodles or spaghetti. Lynne Waltz, Troop 546,
1-1/2 lb ground beef
1 med jar Taco sauce
4 lg corn tortillas
1 8 oz pkg shredded cheddar cheese
1 can (8 oz) tomato puree
Brown ground beef, drain. Combine taco sauce and tomato puree. Line Dutch oven with aluminum foil. Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top, pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top. Sprinkle with cheese. Cover and bake until cheese is melted. Variations: Add chopped onions, mushrooms or tomatoes to meat.
Lynne Waltz, Troop 546,
**Editor's Note: Please observe local and Scouting regulations before using the Australian Beef `N' Beer recipe.
1 lb. Chuck steak or similar (diced)
1 packet of French Onion Soup mix
1 tablespoon brown sugar
Pinch of dry mustard
1 can beer (our cans are 375 ml or about 12 oz)
16 oz tube of spicy sausage (16 oz Jimmy Dean type)
(since it will be mixed with other stuff, cheap, store brand is ok)
1 - 1-1/2 C flour or bisquik (flour preferred)
1/2 gal milk (2% or whole makes a richer batch)
Biscuits (lg or sm) or Brown'n'Servers (seasonal)
(brn'n'servers are quick and only need a short bake)
Squeeze out the sausage into a LARGE deep fry pan. Over a low-medium heat, break-up up the sausage with a fork into small pieces. Completely cook and do not remove any grease. (more grease - better gravy) Sprinkle and stir in flour a little at a time until the sausage pieces are covered and saturated. You may not use all the flour.
Now comes the tricky part. Adding in the milk.
The amount of milk you add will determine the final consistency.
You will not be using all of the milk.
I prefer a "NON-wallpaper paste" type of consistency so the biscuits will absorb the gravy (instead of sitting on top). In this case, I add enough milk to cover the sausage only leaving a few parts of the sausage pieces sticking up through the milk or just barely covering. Stir occasionally so not to burn until the mixture thickens. (this may take awhile depending on temperature, pan, etc.) If preferred, add salt for taste to mixture while stirring.
Don't panic if you throw in too little or too much milk. Whatever the case you can always add some flour or milk to balance out the mixture.
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12" Dutch Oven with heavy-duty 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 (to taste). 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 for a crowd!
1/2 lb bacon, or pre-cooked sausage, or deli ham
1 Med onion, 1 Medium Bell Pepper
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz eggs
Small jar of salsa (optional)
The following requires 6-9 bottom coals and 12 -15 top coals:
Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10 - 15 minutes)
Several tubes of refrigerator biscuits
Mixture of sugar and cinnamon
Heat about one and a half inches of cooking oil in the Dutch oven. Be careful not to allow it to become too hot. Heat over coals, NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. CAREFULLY drop them from a spoon into the hot oil. Turn them once. Remove them from the oil and roll them in the cinnamon and sugar mixture. WARNING: These are habit forming.
Bob Harrold, Council Commissioner, Potawatomi Area Council (
All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham, bacon, sausage your preference or all three and cheese. First stretch the biscuit dough thin a spread it over the bottom of the Dutch oven so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up. It worked for us and was given to our lodge by a Scoutmaster and his troop credit must go to Troop 29 of Union, Mississippi. Happy Cooking. Joe Maxwell, Scouter, OA Lodge Advisor
Preparation Time: 15 minutes
Cooking Time: 45 - 60 minutes
Serves: 10 - 12 Scouts
4 cans Your favorite pie filling (apple/blueberry/cherry/peach)
2 boxes Yellow or white cake mix
4-8 tsp Cinnamon powder
1 stick Butter (optional)
tub Cool-Whip, whip or ice cream (optional)
(the above ingredients are for a 12 inch non-deep dutch oven)
Start the charcoal (about 3-4 dozen briquettes)
For easy clean-up, line the dutch oven with heavy duty tin foil.
(smooth out the sides, bottom and along the edge where the lid seats)
Spread out pie filling into the dutch oven.
Sprinkle unprepared cake mix over the filling.
Sprinkle generous amount of cinnamon powder over the cake mix.
Slice stick of butter into 1/4 inch thick & scatter over top of cake mix before sprinkling cinnamon powder.
NOTE: If using "apple" filling, sprinkle cinnamon over both the pie filling and cake mix.
Cover dutch oven and load up a single layer of charcoal on lid and underneath.
Bake for 45-60 minutes (check at 30 minutes).
(remove some coals from lid if top of cobbler is starting to darken)
When done, remove all coals, crack lid and allow to cool for 30 min. before dishing out.
Smother with Cool-Whip, whip or ice cream.
A simple dessert that sings of spring
Hands-on time: 25 minutes
Oven time: 25 minutes
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
2-1/2 cups rhubarb, diced very small (see ALANNA’s TIPS)
2-1/2 cups ripe strawberries, hulled, cut in pieces if large
1 cup flour, fluffed to aerate before measuring
1/3 cup sugar
1/4 cup yellow cornmeal (not stone-ground)
1 tablespoon baking powder
1 teaspoon baking soda
1/8 teaspoon table salt
Zest of a lemon, optional
3 tablespoons cold butter, diced
1/2 cup buttermilk
Preheat oven to 400F.
In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir
in strawberries and transfer to a glass deep-dish pie pan.
In the same bowl, combine flour, sugar, cornmeal, baking powder, baking
soda, salt and lemon zest. With your fingers, rub in butter until a
coarse meal forms. (If making ahead, stop here and refrigerate.) With a
fork, mix in buttermilk just to moisten. Spoon topping over fruit.
Bake for 25 minutes or until topping is golden and fruit is bubbly.
Serve immediately with a splash of cream or a scoop of ice cream.
Mark Perkins, Troop 118, Phoenix, AZ
Start with a 10-inch Dutch oven lined with tin foil (heavy duty preferred).
• 1 package honey graham crackers, crushed (about 1¾-2 cups)
• 3 tablespoons sugar
• 5½ tablespoons salted butter, melted
Mix together graham cracker crumbs, sugar, and butter.
Lightly spray the inside of the Dutch oven with baking spray. Press the crumb mixture inside.
Bake for 10 minutes (13 coals on top, 7 coals below).
• 5 packages (8 oz.) cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs
• Baking spray
• Favorite cheesecake topping (optional)
Mix by hand cream cheese, sugar, flour, and vanilla until well blended.
Add sour cream. Mix well.
Add eggs, one at a time, mixing until just blended. Pour over crust.
Bake for about 1 hour or until center is almost set.
Loosen cake from side of oven and let cool before serving with favorite fruit topping.
Serves: 12 to 16 slices
Scouting magazine (Mar-Apr 2011)