Camping Recipes
Scoutmaster Rule #47:  "No Boy Scout ever starved to death 
on a weekend campout." -- Roger Morris, Scouter

 
Apple Cake
Chicken Cordon Bleu Casserole
Chuck Wagon Stew
Cobbler
Curse of the Black Pearl Bitter Creek Bake
Dump Cake
Dump Cobbler
Dutch Oven Chicken Dinner
Dutch Oven Pizza
Dutch Oven Veggies
Easy Beef Stew
Easy Chicken Casserole
Easy Chicken Casserole (2)
Easy Chicken Dinner
Geezer Sugar Overdose Oatmeal
Ham & Potatoes Au Gratin
Ham & Scalloped Potatoes
Italian Sausage & Potatoes
Maple-Roasted Chicken w/ Sweet Potatoes
Mess
Overstuffed Pterodactyl Rolls
Real Cinnamon Rolls
Spaghetti Sauce (Wine Sauce)
Spicy Turkey Chili
Taco Pie
Tenderfoot Chicken Casserole

 

Apple Cake

4  apples (varieties vary),  pared, cored and sliced
1 Tbsp. butter or margarine
1/2 cup brown sugar
1/3 cup finely chopped nuts
1 package spice cake mix (you will need to get ingredients for cake)

Prepare apples.   Line the bottom of the Dutch oven with aluminum foil.    Melt butter and pour on bottom of Dutch oven.  Spread brown sugar evenly over the bottom.   Arrange apple slices in rows.  Sprinkle with nuts and cherries.  Prepare cake mix according to package directions.  Pour over apple slices.  Bake, uncovered for 40 to 50 minutes or until tooth pick inserted in center comes out clean.

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Chicken Cordon Bleu Casserole

1  lb. baby red potatoes, cut into 1-inch chunks
1  lb. chicken breast tenders
1  bag (12 oz.) broccoli florets
1  can (10 oz.) condensed cream of chicken soup
8  oz. cooked ham in 1 piece, cut into 1/2-inch chunks
1  cup shredded Swiss cheese
1/2 cup milk
2  Tbsp. chopped fresh parsley leaves
1  garlic clove, finely chopped

Prepare Dutch oven.  Combine all ingredients in Dutch oven; mix well.  Place 18 briquettes on top and 14 on bottom.  Bake 50-55 minutes or until chicken loses its pink color throughout and cheese begins to brown.  (2009 Settlers Camp)

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Chuck Wagon Stew

2 1/2 lbs. beef roast, cubed
2 Tbsp. flour
1 Tbsp. paprika
1 tsp. chili powder
2 tsp. salt
3 Tbsp. olive oil
2 onions, sliced
1 clove garlic, minced
1 large can tomatoes
3 Tbsp. chili powder
1 Tbsp. cinnamon
1 tsp. ground cloves
1/2 tsp. dry crushed red peppers
2 cups chopped potatoes
2 cups chopped carrots

Put mixture of flour, paprika, 1 tsp chili powder, and salt in a gallon zip-lock.  Add beef cubes and shake to coat cubes well.  Brown in olive oil in Dutch oven.  Add onion and garlic and cook until soft.  Then add tomatoes, chili powder, cinnamon, cloves, and peppers.  Cover and simmer 2 hours.  Add potatoes and carrots and cook another 45 minutes.  Serve with Red Chili Biscuits. (see listing)

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Cobbler

2  boxes white, yellow, or pineapple cake mix
1  can sliced pineapple in juice (drain/save syrup)
1  can crushed pineapple in juice (drain/save syrup)
1 can apple, cherry, blueberry, or other pie filling
Butter, oil, or margarine
1  box dark brown sugar
Cinnamon

Line Dutch oven completely with heavy-duty aluminum foil.  (This helps the clean up afterwards.)  Wipe butter, oil, or margarine all over the inside of lined Dutch oven.  Pour 1 box of white cake mix into the bottom.  Sprinkle about half a handful of brown sugar on top and spread it evenly around.  Pour one whole can of crushed pineapple and spread evenly over the cake mix.  Pour in one whole can of any fruit pie filling (leave this in the middle).  Sprinkle about 1/4 box of cake mix on top of this.  Now take a can of sliced pineapples and arrange them over the top of this mix until they cover the whole thing.  Pour about 2/3 of the juice into the oven.  Fill each of the sliced pineapple holes with brown sugar and sprinkle a few shakes of cinnamon over everything.  Dump the rest of the cake mix in and spread it around evenly.  Sprinkle a little more cinnamon top for effect.  Place 12 briquettes on top and 10 on bottom.  Bake 35 minutes.  If the top is golden brown with the fruit just starting to ooze through, it's ready.  (2009 Settlers Camp)

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Curse of the Black Pearl Bitter Creek Bake

Ingredients                                                            Garnish
1  1/2 lbs. good Ground Beef                                  1/2 cup Grated Cheddar Cheese
1  1/2 tsp. Ground Cumin                                        2 cups Shredded Lettuce
1  Tbsp. Chili Powder                                             1/2 cup Chopped Tomatoes
1/4 tsp. Cayenne Pepper                                         3 chopped Green Onions
1 tsp. Black Pepper                                                1/2 cup sliced Black Olives
1 tsp. Salt (or to taste)                                            1 Tbsp. chopped Cilantro, if desired
1/8 tsp. Allspice
1 rounded tsp. Chopped Garlic
1  10 oz. can Diced Tomatoes
1  10 oz. can Green Chilies
12 or more 6" Soft Tortillas
1 lb. Ricotta
1 cup Grated Monterey Jack Cheese
1 chopped Jalapeno pepper
1 Egg

Directions
Brown ground beef in Dutch oven.
Drain cooked beef and pour into a zip lock bag.
Mix spices and the tomatoes into the beef.

Cover bottom and about 2 inches up side of dutch oven with about 7 of the tortillas.  Pour beef mixture over tortillas on the bottom.  Place about 5 tortillas on top of the beef and set the oven aside.

In zip lock bag, mix ricotta cheese, shredded Monterey Jack cheese, and egg; pour over tortillas in the oven.  Put lid on with 14 coals on bottom, 16 on top and bake for about 30 minutes.  After 15 min., watch coals on bottom so dish won't burn.

While the dish cooks, prepare garnish.  The dish is done when the cheese mixture sets and is bubbly  Remove from heat and arrange garnish in rows or other attractive pattern on top of the cooked food in the oven.  Present the dish.  ENJOY!

Historical Note:  This recipe passed down from Mr. Hickman, a trapper and gold panner who had a gold claim up in Bitter Creek Canyon - north of Red River, NV.  He used to tell tall tales around the campfire, especially if you could supply some "cough medicine."  Mr. Hickman said that he made a living during World War 2 by hauling scrap iron from the old mines and selling it for the war effort.  Sadly, he and the place are gone now.

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Dump Cake

2  20 oz. cans cherry pie filling
1  yellow cake mix (18 oz.)
1  12 oz. can lemon-lime soda pop
Butter, margarine, or oil

Line Dutch oven completely with heavy-duty aluminum foil (This helps the clean up afterwards).  Wipe butter, oil, or margarine all over the inside of the lined Dutch oven.  Pour in pie filling.  Sprinkle cake mix evenly over filling.  Pour soda-pop over the cake mix.  Stir GENTLY to combine cake mix and soda only (not the pie filling).  Place 12 briquettes on top and 10 on bottom.  Bake 35 minutes until top is brown and springs back to the touch.  (2009 Settlers Camp)

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Dump Cobbler

1 pkg. yellow or white cake mix
2 cans pie filling or 1 large can fruit cocktail
Cinnamon
Butter

Pour cans of filling or fruit cocktail in bottom of Dutch oven.  Sprinkle cake mix over top of fruit, DO NOT STIR!  Sprinkle with cinnamon and cut pads of butter and let fall on surface.  DO NOT STIR, it will burn.  Cover and bake until bubbly and top is lightly browned, about 30-45 min.  Any combination of fruits can be used.  I recommend 1 can apple filling and 1 can of fruit cocktail.

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Dutch Oven Chicken Dinner

12 pieces of chicken of your choice of parts
Flour
Margarine
2 sliced onions
8 sliced potatoes
4 sliced carrots
1 full stalk chopped celery
1/2 cup water

Flour chicken.  Melt margarine in Dutch oven and brown chicken.  Add onions and continue to brown.  Top with remaining ingredients.  Cover and let steam until tender.

Thanks to Dennis and Ann Adcock, Cahokia Mounds District Staffers

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Dutch Oven Pizza

2 pkg. Crescent Rolls
1 jar Pizza Sauce
1  1/2 lb. Ground Beef
8 oz. Shredded Cheddar Cheese
8 oz. Shredded Mozzarella Cheese
4 oz. Pepperoni
2 tsp. Oregano
1 tsp. Garlic Powder
1 tsp. Onion Powder

Brown ground beef, drain.  Line dutch oven with 1 pkg. crescent rolls.  Spread pizza sauce on dough.  Add ground beef, pepperoni, and sprinkle Oregano, Garlic Powder, and Onion Powder on top.  Add cheeses and use second pkg. crescent rolls to form top crust.  Bake 30 minutes at 350 degrees.

Other ingredients such as chopped green pepper, chopped onion, cooked bacon, and/or mushrooms can be added to make a "garbage can" pizza.

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Dutch Oven Veggies

8  cups of bite-size mixed vegetables of your choice.  (Suggest broccoli & cauliflower florets, baby carrots, mushrooms, onions, bell pepper, zucchini, butternut squash)
1/4  lb. butter
8  oz. grated sharp cheddar cheese
8  oz. grated fresh Parmesan cheese
Salt & Pepper
Water

Put 1/4" water into well oiled Dutch oven and add veggies.  Season generously with salt and pepper -- more than seems enough.  Place slices of butter on top of the veggies.  Place Dutch oven on 24 hot coals until recipe is steaming, then pull out at least half of the coals.  Steam veggies until carrots are tender.  Set oven off coals and spoon off any excess water.  Cover veggies with the grated cheeses and put lid on.  Serve when cheese is melted.  (2009 Settlers Camp)

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Easy Beef Stew

2 lbs. Stew meat
3 large onions
Potatoes
Corn
Carrots
Peas
Cauliflower
2 Beef bouillon cubes
Mushrooms
Seasonings
Cornstarch
Water
Kitchen Bouquet

Cut meat into pieces of eating size, Cut onion into quarters, Cut vegetables and potatoes into desired size for eating.  Put 1/4 inch of oil in Dutch oven and place on coals.  When oil is hot, add meat and onions.  Cook until meat is browned.  Remove pot from fire and drain off excess oil.  Add all vegetables, potatoes, and mushrooms.  Add seasoning to taste.  Add bouillon cubes.  Add enough warm water to cover vegetables.  Cover and place pot on coals.  Put 10 coals on top.  Cook until vegetables are tender.  When vegetables are tender, add corn starch to thicken water mixture.  Add some Kitchen Bouquet to create browner gravy.

-- Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD

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Easy Chicken Casserole

1 whole chicken, cut up
1 box Stove Top chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise

Combine soup and mayonnaise in large pot.  Add seasoning package from stuffing mix and 3/4 stuffing crumbs.  Add chicken and mix well.  Place in Dutch oven and top with remaining crumbs.  Bake at 350 for 30 minutes or "until bubbly and crumbs are brown”.

Thanks to Mike Audleman -- a Prodigy Scouter

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Easy Chicken Casserole (2)

1 Whole chicken cooked, boned, chopped
2 cans Cream of Chicken Soup
1 cup Mayonnaise
1 box "Stove Top" stuffing, chicken flavor
Combine soup and mayonnaise in a large bowl.  Add seasoning pkg. from stuffing mix and 3/4 cup stuffing crumbs.  Add chicken and mix well.  Place in Dutch oven and top with remaining crumbs.  Bake at 350 for 30 min or until bubbly and crumbs are brown.  Variation:  Substitute 1 can Golden Mushroom soup for Cream of Chicken soup.  Add shredded cheddar cheese in soup mixture or sprinkle on top.

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Easy Chicken Dinner

2 Chickens
Flour
Seasonings
Potatoes
Carrots
Broccoli
Cut vegetables and potatoes into small pieces for eating. Cut chicken into 8 parts. Skin chicken. Mix flour and seasonings in plastic bag. Place 2 chicken parts at a time in bag and shake. Remove chicken from bag when coated and repeat until all chicken is coated. Place potatoes in bag and shake. Remove potatoes from bag.
Put about 1/2 inch of oil in Dutch oven and place on coals. When oil is hot, add chicken and completely brown on all sides. Remove chicken from pot and drain excess oil from pot. Put chicken back in pot. Add approximately 1/4 inch of warm water. Place potatoes and vegetables over chicken. Cover pot and place back on coals.
Put 10 coals on top of oven. Cook for 1 hour or until chicken is tender. Check periodically to ensure there is always a small amount of moisture in the Dutch oven.

Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD

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Geezer Sugar Overdose Oatmeal

8 cups water
1 Tbsp. salt
3 cups quick oatmeal
2 cups brown sugar
2 sticks margarine
 

Bring water and salt to boil.  Add brown sugar and margarine.  When at rolling boil, add oatmeal.  Cook 5 minutes, stirring constantly.

Guaranteed to get you going and keep you going on a cold weather campout.

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Ham & Potatoes Au Gratin

1-1/2 cup Cooked Ham, Diced
2 cups Milk
3 cups Potatoes, Diced
Seasoned Salt and Pepper
4 Tbsp. Margarine
1/2 cup Grated Cheese
1 onion, minced
2 Tbsp. Fine bread crumbs
3 Tbsp. Flour

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

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Ham & Scalloped Potatoes

10  or more potatoes -- sliced very thin
8  oz. cooked ham in 1 piece -- cut into 1/2-inch chunks
Dried onions
Flour
1  can condensed cheddar cheese soup
1  can condensed cream of mushroom soup
1 can (from soup) of milk depending on moistness

Preheat well-oiled Dutch oven.  Layer potato slices and ham, sprinkling with dried onions and flour.  Pour onto the top the Cream of Mushroom and Cheddar Cheese soup.  Add a can or 1/2 can of milk depending on how moist the dish looks.  Allow to cook for 15-20 minutes then mix well.  Place 18 briquettes on top and 14 on bottom.  Cook for 1 hr. or until potatoes are soft.  (2009 Settlers Camp)

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Italian Sausage & Potatoes

1  lb. sweet and/or hot Italian sausage, cut crosswise into thirds
1  lb. small red potatoes, each cut in half
1  jumbo onion (about 1 lb.), cut into 12 wedges
2  red and/or yellow peppers, cut lengthwise into 8 pieces
1  Tbsp. olive oil
Salt & Pepper

Preheat Dutch oven.  In Dutch oven, combine sausages, potatoes, onion, peppers, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper; mix well.  Place 22 briquettes on top and 16 on bottom.  Bake sausage mixture 30-35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.  (2009 Settlers Camp)

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Maple-Roasted Chicken w/ Sweet Potatoes

4  large pieces of chicken (thighs, breasts, etc.)
2  small sweet potatoes (about 1 lb. total), peeled and cut into 1-inch chunks
1  small onion, cut into 1-inch pieces
1/2 (16-oz.) bag baby carrots or 8 oz. parsnips, cut into 1-inch chunks
1/4 cub maple syrup
Salt & Pepper

Preheat Dutch oven.  In Dutch oven, combine chicken, sweet potato chunks, onions, baby carrots, maple syrup, 1 tsp. salt, and 1/2 tsp pepper; mix well.  Place 22 briquettes on top and 16 on bottom.  Bake chicken mixture 40-45 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.  (2009 Settlers Camp)

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Mess

1-1/2 lbs. ground beef
1 can (16 oz) French style green beans
1 can tomato soup
1 small 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, Niceville, FL

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Overstuffed Pterodactyl Rolls

2 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
4 eggs, lightly beaten
12 small boneless chicken breast halves (about 3 lbs), pounded to ¼ inch thickness
2 cans condensed cream of chicken soup
½ cup milk
1 tsp paprika

Make stuffing mix combining 1 box stuffing mix and 1 cup water in gallon size zip lock bag. (You will have 2 bags). Let stand 5 minutes. Mix in eggs (2 per bag). Spread mixture over chicken, to within ½ inch of edges. Roll chicken from short end to enclose stuffing mixture. Place chicken rolls, seam down, in Dutch oven. Mix soup and milk; pour over chicken. Sprinkle with paprika. Bake at 400 degrees for 30 minutes.

Recipe from University of Scouting, 2005

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Real Cinnamon Rolls

2 cups lukewarm water
1 pkg. dry yeast
2 Tbsp. sugar
1 tsp. salt
4-5 cups flour
tub soft margarine
1 cup sugar
2 Tbsp. cinnamon
8 oz. pecan pieces

Mix lukewarm water, yeast, sugar, and salt in medium pot.  After yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour slowly to make dough. Place on floured surface and knead until smooth.  Oil surface well.  Place in large pot, cover, and let rise (1 hour).  Knead second time and roll into a thin sheet on a floured surface. Spread soft margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut.  Spiral log onto greased large pot lid and press down until log covers bottom of lid.  Spread more margarine on top.  Bake in pre-heated Dutch oven 30-45 minutes.  Slice while warm but not hot.

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Spaghetti Sauce (Wine Sauce)

1    lb. Hamburger  (or more according to likes/dislikes)
1    medium chopped Onion  (or frozen chopped onions)
1    15 oz. can Tomatoes (chopped in a food processor, or buy Diced Tomatoes)
2    8 oz. cans Tomato Sauce
2    6 oz. cans Tomato Paste
4    Tbsp. Sugar
1    tsp. Dried Red Pepper or Crushed Red Pepper  (I usually use 1/2 tsp. rather than 1 tsp.)
1½ Tbsp. Garlic Salt  (I usually use 3/4 Tbsp. rather than 1 1/2 Tbsp.)
Pinch of Salt
Pinch of Oregano
Pinch of Italian Seasoning
3    6 oz. cans Water
1    6 oz. can Hearty Burgundy Red Wine  (I usually double this!) :)   (I use Gallo Hearty Burgundy -- different brands have different tastes.)

Fry hamburger and onions until browned.  Drain.  Add the rest of the ingredients and simmer.

NOTE:  Making this recipe as above (without the cutbacks of the Red Pepper and Garlic Salt) -- you are talking about an easy 3-4 Water Glass intake - hot/spicy!
I also throw in a pinch of Minced Onion flakes with the other ingredients.

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Spicy Turkey Chili

2  cans canned turkey, drained
2  cans chili beans - 15 oz.
2  cans Italian or cajun stewed tomatoes - 15 oz.
2  pkgs. chili seasoning mix
1  can hot green chilies - 3 oz.
1  can tomato sauce - 8 oz.
1  medium onion, chopped
1  cup water
1  pkg. shredded cheddar cheese

In well-oiled Dutch oven, combine all ingredients.  Place 18 briquettes on top and 14 on the bottom.  Bring to a boil and then simmer for 30 minutes.  Remove from heat and serve hot with shredded cheese.  (2009 Settlers Camp)

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Taco Pie

1-1/2 lbs. ground beef
1 medium jar Taco sauce
4 large 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, Niceville, FL

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Tenderfoot Chicken Casserole

1 whole chicken, cooked, boned, then chopped
1 box Stove Top stuffing, chicken flavor
2 cans cream of chicken soup
1 cup mayonnaise

Cut up chicken and boil in Dutch oven for 1/2 hour.  Let cool, then bone and chop.  Combine soup and mayonnaise in a large pot.  Add seasoning packet from stuffing mix and 3/4 cups stuffing crumbs.  Add chicken and stir well. Place in Dutch oven and top with remaining crumbs.  Bake at 350 for 30 minutes.

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Last Updated:  08/03/2009

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