Re: Cooking without utensils (Backwoods)
Jack Clow (HAYICU2@AOL.COM)
Mon, 15 May 1995 20:00:34 -0400
wanted to send as file but could not. here is a few this way
Try this one. With a hot cup of coffee and fresh air it makes a great
start for a scouting day.
Pita Pocket Breakfast
1 lb sausage (pork, turkey or ground beef) 1 medium onion, minced
1 clove garlic, minced 1 bell pepper, diced
12 eggs, beaten 1 jar salsa
6 Pita breads, medium
Pre-heat DO (@12 coals on the bottom). Brown sausage drain fat, saving
2 TBS. Stir in onion, garlic, pepper, sautee with sausage. Add eggs,
sausage fat and cook together until eggs are scrambled. Spoon into Pita
Pockets top with salsa to taste. (Hints: Brown sausage and sautee
garlic onions and peppers in advance, refrigerate or freeze in ziploc
bags. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage
fat. This will save time and reduce the sausage fat that will need to
It's called Monkey bread...
Take 3 cans of biscuits, quarter each biscuit. Roll each piece in cinnamon/
sugar mix. Put into bundt pan. Make a brown sugar mix of 1/2 cup brown
and stick of butter. If mix is too running add more brown sugar. (I'm not
for sure on the amount of brown sugar but 1/2 cup more or less). I also add
some cinnamon or nutmeg to the brown sugar mix. Pour mix over top of
pieces in pan. Cook inside dutch oven for approx. 20-30 min. Depending on
how hot your coals are. Basically cook until biscuits are done.
Hope this doesn't sound too garbled. It is really good and you will want
something else to go with it for a full meal.
I have a recipe for "Mountain Man Breakfast" that was in a little booklet
with a new Lodge DO I recently bought. I've prepared it at a SMFundamentals
weekend, camporee, scout show etc.
Ingredients for ~6 people:
1/2 lb bacon (or pre-cooked sausage)
2lb 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 seperate container and pour the mixture over the hash
browns. Cover and cook until eggs start to set.(10 - 15 minutes)
Sprinkle grated cheese over egg mixture, cover and continue heating until
are completely set and cheese is melted.
Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover
and cook for an additional 3-5 minutes.
Slice and server like quiche. (Real men don't eat quiche but I sure get lots
of requests to cook up the Mountain Man.) Cooking times will vary with the
weather and your state of awake but its almost impossible to screw up.
Line a 12" Dutch Oven with heavy-duty foil. (Optional, but
Lightly grease the foil with butter.
Break up about 8 slices of sandwich bread into the oven.
Crumble 2 pounds cooked sausage meat over bread.
Cover with 16 oz. grated cheddar cheese.
In a separate bowl, mix 12 eggs (lightly beaten), 1qt. milk,
1 1/2 tsp. 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!
Cut-up link sausage may be substituted for the bulk sausage meat.
Either way, I usually pre-cook and package the sausage in a zip-
lock bag, leaving the grease at home and making for a truly quick,
easy, and filling breakfast. Quantities can be scaled up or down,
varying cooking time accordingly. If you're careful to seal the
foil when lining the oven, there is absolutely no cleanup. I
prepared this last weekend for a Cub/Parent overnight, and when
the lid came off the parents' eyes were as big as saucers! A
word of caution: this is a very filling meal, and is not
recommended for sissies, coronary patients, or anyone about to
embark on a 10 mile hike...
I cooked for 28 last weekend wioth 3 coleman backpacking stoves
and 3 medium pots and made a great beef stew.
I bought 1/4 lb chuck steak (cheap) for each person
I bought 5 pounds of potatoes
I bought 5 pounds of carrots
let the beef cook for 30 minutes after the water is a full boil
(make sure pot has a cover for more efficient heating)
throw in carrots + potatoes , bring to boil and serve once carrots
and potatoes are soft.
One group of boys (3 boys) deboned the steak, cut in to 1 inch
One group peeled carrots (3 boys) + cut into 1/2 inch slices
One group (4 boys) peeled potatoes and cut into 1 inch squares
Two boys watched the fire and got boiling water going
The cleanup crew were off playing
There was not a single drop left at eating time (but no-one was hungry
and most everyone pitched in to make it..
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
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.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City