Breakfast Dishes and Other Recipes

*** Breakfast tip ***
- Turn the lid upside down on the coals and make French toast or eggs on it.
- Bake jelly Danish by adding a little sugar and butter to a biscuit recipe. Drop on pie tin. Make a
depression in middle and fill with spoon of jelly. When baked, drizzle mixture of powdered sugar and
vanilla (just a little goes a long way) over top for icing!
Jim Sleezer, Roundtable Commissioner, Pawnee Bill District, Will Rogers Council, Stillwater, OK
Cholesterol Free Breakfast
Carton/package of egg substitute. We used "Nu-Laid". (8 oz.-8 egg equiv.)
Various omelet fixin's, i.e. celery, onions, CF "bacon" bits, etc.
Sandwich-size Ziplock (TM) plastic bag for each omelet.
Fill large pot (2-3qt) 4/5 full of water. Bring water to boil. Pour some egg substitute into Ziplock bag. Add
favorite omelet fixin's to contents of Ziplock bag. Seal Ziplock bag. Mix contents thoroughly by
squeezing. Drop Ziplock bag of omelet into boiling water. Check occasionally. When done, open bag,
dump omelet on plate, and dig in.
This takes about 8-10 minutes to cook. This does really work! I did it, and the Ziplock bag doesn't melt -
or leak. "Scout's Honor!" Chuck Bramlet, ASM, Troop 323, Thunderbird District, Grand Canyon
Council, Phoenix, Az
Pita Pocket Breakfast
1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa
Pre-heat DO (@12 coals on the bottom). Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic,
pepper, sauté 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 sauté garlic onions and peppers in
advance, refrigerate or freeze in Ziplock 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 dispose of).
David Drabkin, Scouter, Washington, DC
Country 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.
Bob Harrold, Council Commissioner, Potawatomi Area Council (Wisconsin)
Quick & Easy Breakfast Casserole
(a.k.a. - Cholesterol Casserole)
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12" Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the
oven. Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs
(lightly beaten), milk, 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!
Frank Chesson, Cubmaster - Pack 82, Assistant Scoutmaster - Troop 92, Stonewall Jackson
Area Council
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. 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.
Ron Fox, Cubmaster, Pack 69, Des Plaines Valley Council
Mountain Man Breakfast
1/2 lb bacon (or pre-cooked sausage)
Med onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 dozen 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 separate 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 eggs
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.
Serves 6.
Rich Locke, Adviser, Post 486, Williamsburg, VA
Crustless Quiche
1/4 lb Butter
3 oz Cream cheese
1/2 c Flour
2 c Cottage Cheese (approx. 1 lb)
10 Eggs
1 tsp Baking Powder
1 c Milk
1 tsp Salt
1 lb Monterey Jack Cheese
1 tsp Sugar
Melt butter and add flour. Cook into a light rue. Beat eggs, milk, 3 cheeses, baking powder, salt and
sugar together. Stir into rue until well blended. Pour into Dutch oven and bake 350 for 45 min.
Breakfast Muffins
1/2 lb butter, softened
2 c sugar
2 c boiling water
5 tsp baking soda
4 eggs
1 qt buttermilk
5 c flour
6 c raisin bran
Warning: This makes 6 dozen. Can be refrigerated for up to 6 weeks covered.
Combine water and baking soda. Allow to cool slightly. Cream together butter and sugar. Mix in eggs.
Gradually add flour and buttermilk alternately. Blend in water mixture. Mix in raisin bran. Bake in 375
oven for 25-30 min.
Biscuits & Gravy
1/2 lb ground sausage
3 tbs chopped onion
2 tbs flour
2 c hot milk
Black pepper to taste
Prepare Homemade Biscuit recipe. Brown sausage and onion together. Pour off excess grease. Stir in
flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy on top.
Breakfast Pizza
All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham,
bacon, sausage your preference or all three and cheese. First stretch the biscuit dough thin a spread it
over the bottom of the Dutch oven so none of the oven can be seen. Then pour a small layer of
scrambled eggs over the dough. Add your preference of ham, bacon or sausage or all on top of the eggs
if you use bacon pre-cook it. Then spread the cheese over that and cook for 10 to 15 minutes and the
Scouts will eat it up. It work for us and was given to our lodge by a Scoutmaster and his troop credit must
go to Troop 29 of Union, Mississippi. Happy Cooking.
Joe Maxwell, Scouter, OA Lodge Advisor
Blueberry Muffins
2 c flour
1/2 c Milk
2/3 c sugar
1/2 c melted butter
1 tbs baking powder
3/4 c blueberries
1/2 tsp salt
1/4 c sliced almonds
1/2 tsp nutmeg
1 tbs sugar
2 eggs, beaten
Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and butter. Add to dry ingredients.
Stir until well moistened. Toss blueberries with reserved flour mixture. Stir into batter. Spoon into
greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15 min at 400
Cinnamon Sugar Donuts
Several tubes of refrigerator biscuits
Mixture of sugar and cinnamon
Cooking oil
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.
Bob Harrold, Council Commissioner, Potawatomi Area Council (Wisconsin)
Pecan Caramel Rolls
1 tube of refrigerator biscuits (10 count)
1/2 cup brown sugar
1 stick butter or margarine
Generous amount of chopped pecans
Cinnamon
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.
Bob Harrold, Council Commissioner, Potawatomi Area Council (Wisconsin)
Australian Brumbies in the Sandhills
Filling:
Cold cooked meat
Any vegetables you have
Some oil
Batter:
2 cups SR flour
Pinch salt
Milk
1 egg
Place flour, salt and the egg in a bowl and mix well slowly adding a little milk until you have a smooth
batter. Chop vegetables and leftover cooked meat then mince the vegetables and meat together then mix
into the batter. Have hot oil in the camp oven. Spoon mixture into the hot oil. Turn them when the edges
look tike crumpets that are bubbly. Fry till golden brown. Serve as they are but I like them with Bacon
and eggs! Jim McGregor, Australian Scouter jimmcg@ozemail.com.au
Other Recipes
Some of these recipes do not really pertain to the Dutch oven but I have included them for you to consider
in other cooking situations.
Chocolate Trifle
1 - 19.8 oz package of Fudge Brownie mix
1/2 c coffee flavored liqueur
4 tbs strong brewed coffee
1 tbs sugar
3 - 3.9 oz package instant chocolate pudding mix
12 oz container whipped topping
6 - 1.4 oz English toffee candy bars (crushed)
Prepare the brownie mix and bake according to package directions. Prick the top of the warm brownies at
1 inch intervals using a fork and drizzle with Kaluha or coffee. Let cool and crumble.
Prepare pudding mix according to package directions, omitting chilling. Place 1/3 of crumbled brownies in
the bottom of Dutch oven which has been chilled to freezing (i.e.: place in snow for 1/2 hour). Top with
1/3 of pudding, whipped toping and crushed candy bars. Repeat layers twice with remaining ingredients,
ending with crushed candy bars. Chill for 8 hours.
Bradley Beaulieu, David Urban and Peter Stein, Scouts in Troop 1577, Herndon, VA
Corn Meal Mush
1 qt boiling water
1 c cornmeal
Salt
Bring water to boil with salt. Slowly stir in cornmeal. Cook 20 min stirring often.
Hasty Pudding
(Fried Cornmeal Mush)
1 recipe cornmeal mush
Flour
1 tbs oil
Mold mush and refrigerate overnight. Slice into 1/2" slices. Flour lightly and pan fry in small amount of oil
until brown, about 15 min a side.
Indian Pemmican
2 lb dried beef
1 c raisins
1/2 c yellow raisins
Beef suet
Using a blender, mince meat to a fine pulp. Stir in raisins. Chop just enough to break up raisins. Turn
into bowl and mix well. Pour melted suet over top, using only enough to hold beef and raisins together.
Allow to cool slightly. Turn onto a jelly roll pan and allow to cool completely. Cut into strips and then into
bars about 1" wide and 4" long. Store in Ziplock bags. These bars can be stored for several months.
Food Reference Information
Information provided by Steve Tobin, Scouter
Substitutions
1 cup Milk = 1/2 cup evaporated milk + 1/2 c water, or
= 1 cup reconstituted dry milk + 2 tsp margarine or butter
1 cup Buttermilk = 1 tbs vinegar + 1 cup sweet milk, or
= 1/4 cup butter + 3/4 cup milk
1 1/2 tsp cornstarch = 1 tbs all purpose flour
1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid
Emergency should be the only excuse for substituting ingredients in a recipe.
Dried Beans and Peas Yield Values
When you start with: You will get at least:
1 cup black beans 2 cups cooked beans
1 cup blackeye beans 2 1/2 cups cooked beans
1 cup Great Northern beans 2 1/2 cups cooked beans
1 cup kidney beans 2 3/4 cups cooked beans
1 cup lentils 2 1/2 cups cooked lentils
2 cup large lima beans 2 1/2 cups cooked beans
1 cup small lima beans 2 cups cooked beans
1 cup pea (or navy) beans 2 1/2 cups cooked beans
1 cup split peas 2 1/2 cups cooked peas
1 cup pinto beans 2 1/2 cups cooked beans
Source: Utah State Extension
6.C. Can Sizes
Can Size Net Weight Cups Servings/Can
#1 10 1/2 - 12 oz. 1 1/4 1
#300 14 - 16 oz. 1 3/4 2 or 3
#303 16 - 17 oz. 2 4 or 5
#2 1/2 1lbs 13 oz. 2 or 3 4 or 6
#3 cylinder 3lbs 3 oz. or 5 3/4 12
1 qt 14 oz
#10 6.5lbs to 7lbs 5 oz. 2 - 13 25
#5 48 oz 6
SOURCE: Purchasing Food for 50 Servings, Cornell Ext. Bulletin 803
Storage Times
STAPLES STORAGE AT HANDLING HINTS
70 DEG F.
Baking Powder 18 months Keep dry and covered
or expiration.
Baking soda 2 years " " " "
Cereals
unopened 6 - 12 months Refold package liner
tightly after opening
opened 2 - 3 months
cooked 6 months
Chocolate
semi-sweet 2 years Keep cool
unsweetened 18 mon " "
Cocoa mixes 8 months Cover tightly
Chocolate syrup
unopened 2 years " "
opened 6 months Refr. after opening
Coffee
cans
unopened 2 years
opened 2 weeks. Refr. after opening
instant
unopened 1 - 2 years
opened 2 weeks.
Cornmeal 18 months Keep tightly closed
Cornstarch 6 - 8 months " " "
Flour
white 6 - 8 months Keep in air tight cont.
whole wheat 6 - 8 months Keep refr. Store air tight
Honey 12 months Cover tightly. Refr. after
opening to extend life
Molasses
unopened 12 months Keep tightly closed
opened 6 months Refr. to extend life
Marshmallows 2 - 3 months Keep air tight
Mayonnaise
unopened 2 - 3 months Refr. after opening
Milk
condensed or
evaporated 12 months Once opened, store air tight
non-fat dry
unopened 6 months
opened 3 months
Pasta 2 years. Once opened, store air tight
Salad dressings
bottled
unopened 10-12 months Refr. after opening
opened 3 months
made from mix 2 weeks.
Salad oils
unopened 6 months Refr. after opening
opened 1-3 months " " "
Shortenings
solid 8 months Refr. not needed
Sugar
brown 4 months Airtight containers
confectioners 18 months " "
granulated 2 years. Cover tightly
Vinegar
opened 1 yr. " "
SOURCE: Cupboard Storage Chart - Michigan State University
Mixes and Packages Foods
MIXES AND STORAGE AT HANDLING HINTS
PACKAGED FOODS 70 DEG F
Biscuit, brownie, & muffin
9 months Keep cool and dry
Cake mixes 9 months " " " "
angel food 1 yr.
Casseroles complete or add own meat
9 - 12 months " " " "
Cookies
homemade 2 - 3 weeks. Airtight containers
packaged 2 mon Keep box tightly closed
Crackers 8 mon " " " "
Frosting
canned 3 months Ref. leftovers
mix 8 months
Hot roll mix 18 months Airtight container
Pancake mix 6 - 9 months " "
Pie crust mix 8 months Keep cool and dry
Potatoes
instant 6 - 12 months " " " "
Pudding mixes 12 months " " " "
Sauce and gravy
mixes 6 - 12 months " " " "
Soup mixes 12 months " " " "
SOURCE: Cupboard Storage Chart - Michigan State University
Canned and Dried Foods
CANNED AND STORAGE AT HANDLING HINTS
DRIED FOODS 70 DEG F.
Canned foods,
unopened 12 months Keep cool
opened
baby food 2 - 3 days Refr. after opening*
fish and seafood 2 days
fruit 1 wk.
meats 2 days
pickles, olives 5 days
vegetables 3 days
Fruits - dried 6 months Keep cool, air tight
Canned fruit juices 9 months " "
Vegetables - dried 1 yr. " " " "
*The FDA is concerned about storing foods in opened cans because of cans using lead solder. FDA now
recommends acid foods like fruits and tomatoes once opened should be transferred to glass or plastic
SOURCE: Cupboard Storage Chart - Michigan State University
Storage Times of Spices, Herbs, Condiments and Extracts
SPICES, HERBS, STORAGE AT HANDLING HINTS
& CONDIMENTS 70 DEG F
Catsup, chili sauce
unopened 12 months
opened 1 months
Mustard, prepared yellow
unopened 2 years.
opened 6-8 months May be refrigerated
Spices and herbs
whole 1-2 months Store airtight, dry,
ground 6 months away from sunlight and
herbs 6 months heat
herb/spice blend 6 months
Vanilla
unopened 2 years. Keep tightly closed
opened 1 yr. " " "
Other extracts
opened 1 yr. " " "
SOURCE: Cupboard Storage Chart - Michigan State University
Sample Meal Evaluation Sheet
Information provided by Scott Dillard, Scouter
Here's an evaluation sheet that the Patrol Leaders have in their Troop Leaders Notebooks and use from
time to time to evaluate how their meal process is (or is not) going:
__ Was the food good?
__ Was there enough food for everyone?
__ Was there not too much food wasted?
__ Did everyone get his fair share of food?
__ Was the duty roster posted and used?
__ Did everyone do his job without complaining?
__ Did everyone offer to help others with their jobs when they could?
__ Was it a well-balanced meal?
__ Did you say grace before the meal?
__ Did you give your patrol yell?
__ Is the patrol area clean after the meal?
__ Was there enough water for the meal?
__ Was there enough water to put out the fire?
__ Was the fire prepared on time?
__ Did you use a fire starter?
__ Was it a "legal" fire starter?
__ Was there a ready means for putting out the fire in case it got out of control?
__ Was there enough firewood for the entire meal (without having to go get more)?
__ Was the fire kept going through the meal until the KPs were through?
__ Was the fire properly extinguished when KPs were done?
__ Was the fire always attended (never left alone)?
__ Was the fire the right size for the job?
__ Did anyone who was not busy offer to help the fire/water crew?
__ Was the meal prepared on time?
__ Was the food warm when it was served?
__ Did the cooks wash their hands before they started?
__ Did the cooks have the food ingredient list for this meal?
__ Did the cooks have all the food ingredients they needed?
__ Did the cooks know how to prepare the meal?
__ Were the cooks ready to cook when the fire was ready?
__ Did you have the right hardware to do the job (for example, pots, pans, utensils, can opener,
gloves, HPTs)?
__ Were missing hardware items written down by the Patrol Quartermaster so that you will have
them next time?
__ Was the fire right for cooking (not too cold or too hot)?
__ Were the outside of cooking pots soaped before they went on the fire?
__ Did the cooks serve the food?
__ Was the entire meal ready and served at the same time?
__ Did the cooks have enough help?
__ Was a little water put in emptied pots to keep food from hardening?
__ Did the cooks make sure the kitchen area was clean when the meal was done
__ Did anyone who was not busy offer to help the cooks?
__ Was KP completed on time?
__ Was a sump hole used for the wash water?
__ Was the sump hole located in a proper place?
__ Was the wash water hot when the patrol finished eating?
__ Was there enough fire to heat the water quickly?
__ Did everyone AP his own personal gear?
Did the KPs AP the kitchen gear?
__ Was everything AP'd before it was washed?
__ Was the gear washed and rinsed properly?
__ Was the Dutch oven properly cared for?
__ Was the sump hole filled in if this was the last meal of the day?
__ Did anyone who was not busy offer to help the KPs?