Re: Dutch Oven Breakfasts
Ron W. Fox (RonWFox@AOL.COM)
Mon, 8 May 1995 15:30:22 -0400
Well, here's the last Dutch Oven Breakfast I ate, on April 2, 1995:
Train Wreck Breakfast:
Take the Dutch Oven you used for Cherry Cobbler the night before.
Scrape out the big chunks of uneaten cobbler.
Toss in the left over hamburger from last night's foil packs. Cook it up so
that the grease is rendered.
Toss in the chopped onions left over from last night's foil packs. Stir.
Pour the grease into the lid upside down over the coals and brown up the
leftover thin-sliced potatoes from last night's foil packs (actually, we used
a frying pan, but I'll keep this totally Dutch Oven).
Once the potatoes are brown, dump them into the Dutch Oven. Stir, being
careful to flip over the potatoes so that you don't mash them all up.
Once the potatoes are cooked, put in about 6 eggs. Stir.
Serve once the eggs are cooked. Sprinkle liberally with Tabasco (TM) sauce.
If you've got some shredded Taco Cheese, throw that on top.
This is what the staff ate at our Outdoor Webelos Leader Training weekend
this year. It'll keep you warm on a cold morning and put hair where you need
Cubmaster, Pack 69
Member, Training Staff
Member, Cub Scout Adventure Camp Program Committee
Member, Cub Scout Camping Promotion Committee
Des Plaines Valley Council, B.S.A.
Paschegink Lodge #246 | >>---------> |
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City