Ingredients:

• Can of cherry pie filling
• Bisquick
• Vanilla
• 1 Egg
• Water
• Sugar
• Milk
• Cinnamon
• Dutch oven

Coat baking dishes with thin coat of oil. Divide cherry pie filling into dishes, one layer of cherries across bottom. Mix in bowl until smooth: 1 cup of Bisquick, 1/3 cup of milk, 1 tablespoon of sugar, 1 egg, 1/8 teaspoon of vanilla, large dash of cinnamon.

Preheat both Dutch oven and lid on fire while preparing Bisquick mix. Prepare a small bed of coals (6 to 8, a few more in winter) on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of coals. Wipe bottom of Dutch oven to remove oil residue. Pour pie filling into hot Dutch oven - should sizzle. Cover and let fruit heat while you mix batter. Pour batter directly on top of heated filling. Cover and put twice as many coals on lid as underneath. Bake as above.

Ingredients:

• 2 cans of fruit pie filling, or three cans of fruit in syrup (peaches)
• Two layer cake mix
• Eggs and oil and water as needed according to cake mix instructions (with can fruit use the syrup instead of water)
• Aluminum foil

Preheat both Dutch oven and lid on fire while preparing cake mix. Prepare a small bed of coals (6 to 8, a few more in winter) on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of coals. Wipe bottom of Dutch oven to remove oil residue.

Pour pie filling or fruit slices into hot Dutch oven - should sizzle. Cover and let fruit heat while you mix cake.

Mix cake according to instructions on box. Substitute syrup if you have it for water. When fruit is bubbling, pour cake mix evenly over the top of the fruit.

Cover Dutch oven and add 2 to 3 times as many coals on top as on the bottom. Spread coals evenly over top with a few extra in the middle. Allow to cook about 15 minutes, then check. Move heat around as needed-if edges cooking too fast, slow down bottom heat by removing coals. Do not over heat bottom to avoid scorching and burning fruit. When cake is done by usual testing methods and lightly browned, remove all heat. Oven will keep the cobbler warm until ready to eat.

Good Combinations:
Cherry filling with chocolate cake mix
Sliced peaches with yellow cake
Blueberries with yellow cake
Apple filling with spice cake

More Goodies:
Before closing lid, sprinkle top of cake mix with chopped nuts
chocolate shavings
cinnamon
butter brickle pieces
Toll House chocolate pieces
butterscotch pieces
red hots
etc.

Clean up is easy. Scrape oven well, then add a little hot water to break down sugary residue. Scrub with aluminum foil to loosen food particles. Avoid soap that will damage seasoning of oven. Rinse well. Heat on fire and wipe interior lightly with cooking oil to prevent rust.

Ingredients:

• Large Can Sliced Peaches
• 1 stick of butter
• 1 Cup Sugar
• 1 Cup Flour
• 1 Cup Milk
• Dutch oven

Wipe dutch oven with thin coat of oil. Place dutch oven on bed of hot coals. Add stick of butter and melt. Mix sugar, flour, and milk. Pour on top of butter. Pour in can of sliced peaches with juice. Do not stir. Cover and add coals to lid. Cook until top is golden brown, about 20 to 30 minutes, depending on how hot the coals are (maybe longer).

Ingredients:

• One box cake mix (make sure the mix doesn't have pudding in it)
• Two large cans of peaches (if using other fruit you may need three regular size cans)
• Butter
• Dutch oven

You open the cans of fruit, pour them and the juice into the foil lined Dutch oven. Open the box cake mix and sprinkle the dry cake mix over the fruit and juice. Dot some butter or a little veggie oil over the top. Put the lid on, put the oven over coals and put coals on the lid and leave it alone for at least 15 minutes. Then check for doneness.

Ingredients:

• 1 package shredded hashbrowns (if using boxed, hydrate with water and drain)
• Sausage (bulk, fried and crumbled) or Chopped ham or Crumbled fried bacon
• One small onion chopped (or 1 tablespoon. dried onion)
• One garlic clove (or garlic powder or salt)
• 1 8 oz package grated cheese (your favorite)
• 6 Eggs beaten well

Wipe dutch oven with oil. Put hashbrowns on bottom. Place meat choice on top of hashbrowns. Mix onion and garlic with eggs. Pour over hashbrown and meat mixture. Top with cheese and bake around 30 minutes.

Ingredients:

• 2 Eggs per person
• 2 Packets of Turkey Bacon per Patrol
• 2 Pieces of Pita Bread per person
• 1 Pint of milk (to cook eggs with)
• 2 Packets of shredded cheese per patrol
• 6 Eggs beaten well

Directions: Cook bacon with a little oil. When done, place in aluminum foil lined container and close to keep warm. Scramble eggs and place in aluminum foil lined container. While eggs are cooking heat pitas over stove. Take out pitas and cheese and have each scout make their own.

Ingredients:

• 2 lbs of hamburger
• 2 cans of mixed vegetables (save liquid)
• 2 cans of potatoes (drain off liquid and discard)
• 1 packet of stew seasoning mix

• 1 can of stewed tomatoes
• Sliced fresh mushrooms
• Additional vegetables, such as beans, corns

Preheat Dutch oven on fire, add small amount of cooking oil, and brown hamburger. Drain off grease.

Stir in stew seasoning mix, add a bit of water, and cook for 5 to 10 minutes. Add vegetables with liquid. Chop up potatoes into small chunks and add to stew. Add small quantity of water if need to cover contents.

Place oven on bed of charcoal - 8 to 10 briquettes (more in winter) on aluminum foil, shiny side up. Cover with lid and put 2 to 3 times as many coals on top. Cook about 15 minutes. Add tomatoes and mushrooms. Cook until potatoes are tender and stew is bubbly and hot through- 15 to 20 minutes depending upon heat level. Stir occasionally.

Ingredients:

Ingredients:

Ingredients:

• 4 sheets foil (12x18 inches each)
• 1 boneless beef sirloin steak (8 to 10 oz. size), 1/2-inch thick
• 1/2 teaspoon dried steak seasoning
• 4 tablespoons barbecue sauce
• 2 cups shredded frozen hash brown potatoes
• 1/4 teaspoon chili powder
• 1 can (15 oz. size) cut green beans, drained

Coat steak with steak seasoning. Divide steak and place on foil. Top with barbecue sauce. Arrange potatoes next to each steak. Sprinkle chili powder over potatoes. Arrange green beans beside steak and potatoes. Sprinkle additional steak seasoning over green beans and potatoes, if desired.

Bring up foil sides. Double fold top and ends to seal packet. Repeat for other packet. Freeze, packet will thaw during the day to cook for evening meal.

Place foil packets on hot coals 8 to 10 minutes. Grab with sticks, careful not to puncture foil and flip over. Cook additional 8 to 10 minutes. Be careful of steam. Serves 2.

Shopping List Per Patrol (8 scouts):

• 1-1/2 lb. lean ground beef
• 1 small onion
• 1 medium jar Taco sauce (mild)
• 1 8 oz. can tomato puree
• 2 8 oz. packages shredded cheddar cheese
• 1 bag Fritos
• 1 bag Doritos
• 2 tomatoes

Equipment List:

• 1 Dutch Oven
• Aluminum Foil
• Sharp Knife
• Can Opener
• Dutch Oven Lifter and/or oven mitts
• Serving Spoon
• Charcoal and Charcoal Starter
• Small Mixing Bowl
• 2 Small Serving Bowls

Start charcoal. Line oven with foil. Dice onion. Combine taco sauce and tomato puree. Gently brown beef and onion in Dutch oven, being careful with the foil. (If the foil gets torn, it makes for more clean-up!) Spoon out any excess liquid. Gently stir in the taco sauce and tomato mixture. Gently stir in ONE and ONLY one of the packages of cheese. Cover and bake about 15-20 minutes or until cheese is melted. Chop tomatoes; serve with chips, tomatoes and additional cheese.

Shopping List Per Patrol (8 scouts):

• 1 large onion, sliced/diced
• 2-3 cloves garlic
• 1/2 green pepper, diced
• 1 tablespoon oil
• 2 lb. lean ground beef
• 2 small cans tomato paste
• 1-2 large cans tomatoes
• 3 tablespoons chili powder
• 2 cans kidney or black beans, drained

Saute onion, garlic, and green pepper in the oil in bottom of Dutch Oven until onions are tender. Add beef. Brown thoroughly, salting and peppering to taste. Drain off excess fat. Add tomato paste, tomatoes (you can substitute a large jar of spaghetti sauce for the tomatoes and paste) and chili powder (or more, depending on how hot you like it).

Simmer uncovered for 45-60 minutes, cooking off some of liquid. When thickened, add beans (as many as you like; I suggest 2 soup-size cans).

Cover and simmer 15 or so minutes. Serve with rice or pasta, and salad. Use another Dutch Oven to make corn bread. Hot sauce on side is good, too. I showed my scouts how to cook this shortly after I started as Scoutmaster, and my senior patrol cooks it frequently on campouts now. They scarf it down by the plateful and want more. There rarely is any left over.

Mmmmmmm...I'm getting hungry. Enjoy! -- Thanks to Pete Farnham, SM, Troop 113, GW District, NCAC, Alexandria, VA, pfarnham@ASBMB.FASEB.ORG

Shopping List Per Patrol (5 scouts):

• 4 eggs
• 2 cups milk
• 2 cups applesauce
• 2 cups brown sugar
• 2 cups raisins
• 8 slices of white bread
• Cinnamon

Equipment List:

• 1 Dutch Oven
• Aluminum Foil
• Sharp Knife to cut bread and spread butter
• Measuring cup
• Dutch Oven Lifter and/or oven mitts
• Serving Spoon
• Charcoal and Charcoal Starter
• Bowl
• Fork or whip

Line Dutch oven with aluminum foil, be careful, make sure there are no holes in the foil or you'll have a mess to clean up.

Beat together in a bowl and set aside: 4 eggs and 2 cups milk. Butter 4 slices of bread on one side and lay in single layer (butter side down) in bottom of Dutch oven. Spread 1 cup of applesauce over the bread. Sprinkle generously with cinnamon. Spread 1 cup of brown sugar over the cinnamon and applesauce. Scatter 2 cups of raisins over the brown sugar.

Butter 4 slices of bread on one side and cut diagonally. Set them butter side down over the raisins in a circle around the oven. Spread 1-cup applesauce over the bread, and then spread with 1-cup brown sugar and generous cinnamon. Pour the egg/milk mixture over and down between the slices of bread.

Put the lid on the Dutch oven and let the bread soak up the egg/milk mixture for about 20-30 minutes. Bake covered for 45 minutes at 350 degrees (4 coals under, 12 to 15 coal on top). Check at 20 minutes.

Shopping List Per Patrol (8 scouts):

• 3 cans 12-1/2 oz. each of chicken
• 1 8-oz. can water chestnuts
• 2 8-oz. cans pineapple chunks
• 2 11-oz. cans mandarin oranges
• 2 envelopes onion soup mix
• corn chips or boil in bag rice

Equipment List:

• 1 Dutch Oven
• Aluminum Foil
• Can opener
• Serving spoon
• Dutch Oven Lifter and/or oven mitts
• Charcoal and Charcoal Starter

Line Dutch oven with aluminum foil. Set over 8 to 10 coals. Pour into Dutch oven and brown (if chicken isn't pre-cooked): 3 12-1/2 oz cans of canned chicken. Discard any grease.

Add to Dutch oven and mix together:
2 envelopes dry onion soup mix
1 8-oz. can water chestnuts, drained
2 8-oz cans pineapple chunks, undrained
2 11-oz. Cans mandarin oranges, undrained

Simmer for 30 to 40 minutes or until heated through. Serve over rice or with corn chips.

Shopping List Per 2 Patrols (16 scouts):

• 5 Granny Smith apples
• 2 large (10 per package) cans of large-size buttermilk biscuits
• 2 cups water
• 2 cups sugar
• 2 sticks butter
• Cinnamon or apple pie spice

Equipment List:

• 1 Dutch Oven
• Aluminum Foil
• Sharp knife
• Cooking pot
• Serving spoon
• Dutch Oven Lifter and/or oven mitts
• Charcoal and Charcoal Starter

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.

Shopping List Per Patrol (8 scouts):

• 1 pail of good, clean dirt (no worms)
• Eight baking potatoes
• Small amount of water
• Deep bed of glowing coals

Equipment List:

• 1 Pail
• Tongs

Take the pail of dirt and add just a small amount of water to the bucket of soil and mix until mud becomes a dough-like texture. Pierce each potato a few times with a fork and then complete encase the potato in a thick protective shell of sticky mud.

Using tongs, carefully place each mud-coated potato on the glowing coals. Sit back and enjoy the time at the campfire. The potatoes will be ready in about an hour and a half.

Take the potatoes from the fire and tap gently on a flat rock near the fire. The hard baked mud will crack off clean as a whistle, leaving beautifully steamed potatoes. Top each with a hunk of butter and a sprinkle of salt.

Shopping List Per Patrol (8 scouts):

• 2 medium red potatoes
• 1 large sweet potato
• 1 very small onion
• 2 links Polish sausage

Equipment List:

• 1 Dutch Oven or large deep skillet
• Aluminum Foil
• Sharp knife
• Spoon to cook and serve with
• Dutch Oven Lifter and/or oven mitts
• Charcoal and Charcoal Starter

If using a Dutch oven, line with aluminum foil.

Thinly slice and set aside: 2 medium red potatoes, 1 large sweet potato, and 1 small onion.

Heat 1/4-cup oil in Dutch oven or large deep skillet and add potatoes and onion. Cook for 10 minutes, stirring constantly because sweet potatoes will stick. Add remaining oil as necessary.

Slice Polish sausage into 1/4 slices and add to potatoes; continue cooking until potatoes are soft.

Covering the skillet or oven between stirrings will speed up the cooking time. Season with salt and pepper. Serve.

Shopping List Per Patrol (8 scouts):

• 1 dozen eggs
• 2 cups milk
• 1 loaf French or Italian bread
• 1 pound brown sugar
• 1/2-pound butter (2 sticks)
• 3 1-pound cans sliced peaches
• Vanilla
• Cinnamon

Equipment List:

• 1 Dutch Oven
• Aluminum Foil
• Sharp Knife
• Can Opener
• Dutch Oven Lifter and/or oven mitts
• Serving Spoon
• Spoon to cook with
• Charcoal and Charcoal Starter
• Bowl
• Measuring Cup
• Fork or whip

Line Dutch oven with aluminum foil and heat by covering with coals for 15 minutes. Meanwhile beat together in a bowl:

1 dozen eggs
2 cups milk
½ teaspoon vanilla
1 tablespoon cinnamon

Slice 1 loaf of French or Italian bread and let it soak in the egg mixture. Remove preheated oven from coals and melt 2 sticks butter in the bottom. Add: (be careful you don't break through the aluminum foil or you'll have a mess to clean up) 1-pound brown sugar and mix well with butter until caramelized. Drain 3 one-pound cans of peaches, put peaches, cover with the Dutch oven lid and return the oven to the coals.

Bake 45 minutes over medium coals. Cooking time will very depending on the temperature of the coals. Watch the edges so they don't burn and watch for the egg mixture to firm-up. For the first 10 minutes use coals on the bottom only. Then add coals to the oven top and continue baking until done.

Ingredients:

• 6 to 8 small Trout
• pointed green sticks

Light hardwood fire or charcoal at least 30 minutes before you plan to cook and make sauce. Trim sticks and get out the burn cream just in case. Then thread stick through trout and start to cook it back down so the thickest part of the trout gets the most heat. Then cook on both sides. If the trout flakes with a fork at the thickest point it's done.

The keys to success with this simple system are: first, letting the fire burn down to coals; second, using a pointed green willow or hardwood stick and, third, having extra fish on hand in case one or two go into the fire. We like this with trout, but black bass, bluegills and panfish work too. If green sticks aren't available, and many campgrounds don't allow wood cutting, use hot dog forks. Keeping fish the right distance from coals so they cook without the skin burning takes a try or two to master. We serve this one with foil-wrapped potatoes also cooked in the coals. Any extra butter goes nicely on the potatoes.

Ingredients:

• 3 pounds peeled potatoes
• 4 strips bacon (raw)
• 1 medium onion
• 6 - 8 teaspoons butter
• garlic salt
• pepper
• Add cheese for flavor, if you like.

Slice potatoes and put them on a piece of foil that has been spread with butter so the potatoes do not stick. Cut up onion and bacon into small pieces and put on the potatoes. Slice or drop small amounts of remaining butter on potatoes. Sprinkle potatoes with garlic salt and pepper to taste. Either put in the oven or on the fire for about an hour. If you put it on the fire, make sure you turn the potatoes often so they do not burn.

Ingredients:

• 1 can biscuits (Hungry Jack buttermilk biscuits work great)
• squeeze butter
• 1 stick

Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.

Try pouring butter around the outside of the biscuit and sprinkle sugar on it, then pour your favorite jelly inside. It is very messy, but very good.

Ingredients:

• 4 cans biscuits
• 1 cup sugar
• 1 cup brown sugar
• 4 Tbs cinnamon
• 1 stick oleo

Cut all biscuits into quarters. Mix both sugars and cinnamon in a plastic bag. Drop biscuit quarters, a few at a time, into the bag and shake to coat well. Place in Dutch Oven. Continue until all biscuit quarters have been coated and placed in the oven. Melt oleo in the lid, and pour over the biscuits. Bake for approx. 35 minutes.

Ingredients:

• 3/4 cup whole milk
• 1/2 tsp. vanilla
• 1 cup cream
• 1/3 cup sugar
• Flavoring - Chocolate syrup, strawberries, peaches, raspberries, etc.
• 1 - one pound can
• 1 - three pound can
• 3/4 cup salt or rock salt
• Crushed ice

Blend the milk, vanilla, cream, sugar and flavorings together. Pour mixture into smaller can and secure the lid tightly (if you have it, use duct tape).

Put the small can into the large can and fill the large can with salt and ice - packing it around the sides of the smaller can. Roll the can on the ground or floor for about 5 minutes. Open the lid of the bigger can and drain off any water.

Add more salt and ice and continue to roll the can for another 5 to 8 minutes. Make sure the ice cream is ready to eat ... open the can and scrape the ice cream from the sides of the can. Stir, and Enjoy! (3-5 servings)

Ingredients:

• Bananas
• chocolate chips
• mini marshmellows

Cut your banana down the middle. Like a boat leave the peal on and the banana inside. Stuff with chocolate chips and mini marshmellows. Wrap in aluminum foil set in coals. Eat warm.

Ingredients:

• 1 apple per person
• 2 to 4 tablespoons dried fruits and nuts
• 1/2 - 3/4 teaspoon Cinnamon Sugar
• 1/2 teaspoon butter

With your camp knife core apple leaving bottom intact. Stuff with fruit and nuts, pack tightly. Sprinkle on cinnamon sugar and dot with butter. Wrap in a double thickness of aluminum foil, twisting top to form handle. Place right side up on coals baking for about 15 minutes turning occasionally. Let cool and serve.

Ingredients:

• Oil
• Popcorn
• Heavy Aluminum Foil
• String and a stick

In center of foil, place about 1 teaspoon of oil and 2 to 3 teaspoons of popcorn. Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for the popcorn to pop. Tie each pouch to a long stick with a string and hold the pouch over the hot coals, about five minutes. As soon as the kernels start popping, shake constantly until all has popped. Season with salt and margarine.