Re: Dutch Oven breakfasts
Robert Harrold (rharrold@OMNIFEST.UWM.EDU)
Sun, 7 May 1995 11:15:46 -0500
While I was a scoutmaster, the Dutch Oven was a way of life for our patrols.
We had developed a number of recipes including these breakfast recipes. They
are thoroughly "boy tested and approved"!
This was, and I understand, continues to be Troop 12's favorite breakfast.
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese
In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a
water and boil until sausage is cooked. Add hash brown potatoes, cover with
water, boil until water is dissolved. Fry potato/sausage mixture until
potatoes are browned. Remove the Dutch oven from the coals. Using a large
spoon, make several depressions in the top of the potatoes. Crack one or two
eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the
top to cook the eggs. When the whites are white, sprinkle cheese over the
top and return the heat to the top of the Dutch Oven long enough to melt the
cheese. The yolks should be liquid. Eat and enjoy.
PECAN CARAMEL ROLLS
The interesting thing about this recipe is that it is "converted" to Dutch
Oven cooking from a Microwave Cookbook.
1 tube of refrigerator biscuits (10 count)
1/2 cup brown sugar
1 stick butter or margarine
generous amount of chopped pecans
raisins (optional, but good)
Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of
a chef kit. (large frying pan) Stir well until sugar/butter becomes a
caramel. Add pecans and raisins to the caramel mixture. Cut the biscuits into
quarters. Stir into the caramel mixture, coating each part with caramel.
Place the pan in the Dutch Oven using the "three stone method" bake the
biscuits until they are golden brown. About 15 minutes. Enjoy.
CINNAMON SUGAR DONUTS
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.
Potawatomi Area Council (Wisconsin)
...and a good old Bob White too!
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City