Many Ways for Cooking Eggs 1

SAUCES
English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon,
Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika,
Curry, Italian
COOKING OF EGGS
To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a
Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la
Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes,
Fillets, a la Suisse, with Nut−Brown Butter, Timbales, Coquelicot, Suzette,
en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg
Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian,
Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia,
Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached
on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with
Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello,
a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard−boil, Creole,
Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled,
a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci,
Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la
Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain
Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce,
Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with
Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip
OMELETS
Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato
Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with
Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms,
O'Brien, with Potatoes
SWEET OMELETS
Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, Souffle
SAUCES
The philosophy of a sauce, when understood, enables even an untrained
cook to make a great variety of every day sauces from materials usually
found in every household; to have them uniform, however, flavorings must
be correctly blended, and measurements must be rigidly observed. Two
level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour,
must be used to each half pint of liquid. If the yolks of eggs are added, omit
one tablespoonful of flour or the sauce will be too thick. Tomato sauce
should be flavored with onion, a little mace, and a suspicion of curry.
Brown sauce may be simply seasoned with salt and pepper, flavored and
colored with kitchen bouquet. Spanish sauce should also be flavored with
mushrooms, or if you can afford it, a truffle, a little chopped ham, a
tablespoonful of chives, shallot and garlic. Water sauce, drawn butter and
simple sauce Hollandaise, when they are served with fish, must be flavored
with a dash of tarragon vinegar, salt and pepper.
3 tablespoonfuls of butter 1/2 pint of boiling water 2 tablespoonfuls of flour
1/2 teaspoonful of salt 1 dash of pepper
Rub two tablespoonfuls of butter and the flour together, add the boiling
water, stir until boiling, add the salt and pepper; take from the fire, add the
remaining tablespoonful of butter and it is ready for use. It must not be
boiled after the last butter is added.
PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two eggs
beaten with two tablespoonfuls of water; cook until thick and jelly−like,
take from the fire and add one tablespoonful of tarragon vinegar or the juice
of half a lemon.
ANCHOVY SAUCE
Rub two teaspoonfuls of anchovy essence with the butter and flour and then
finish the same as English drawn butter.
SAUCE BECHAMEL
2 tablespoonfuls of butter 1 yolk of an egg 1/2 cup of milk 1 saltspoonful of
pepper 1 tablespoonful of flour 1/2 cup of stock 1/2 teaspoonful of salt
Rub the butter and flour together, add the stock and the milk and stir until
boiling; add the salt and pepper, take from the fire and add the beaten yolk
of the egg, heat for a moment over hot water, and it is ready for use.
TARRAGON SAUCE
Add two tablespoonfuls of tarragon vinegar to an English drawn butter.
HORSERADISH SAUCE
Make an English drawn butter, and, just at serving time, add a half cupful
of freshly grated horseradish. If you are obliged to use that preserved in
vinegar, press it perfectly dry before using it.
CREAM OR WHITE SAUCE
2 tablespoonfuls of butter 1/2 pint of milk 2 tablespoonfuls of flour 1/2
teaspoonful of salt 1 saltspoonful of pepper
Rub the butter and flour together, add the milk cold and stir until boiling;
add the pepper and salt and it is ready for use.
BROWN BUTTER SAUCE
6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1
tablespoonful of vinegar 4 tablespoonfuls of stock
Melt the butter, brown it and then skim; pour it carefully into a clean
saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready
for use.
SAUCE PERIGUEUX
4 tablespoonfuls of butter 1/2 pint of stock 1 glass of white wine 1/2
teaspoonful of salt 2 tablespoonfuls of flour 1 bay leaf 2 chopped truffles 1
saltspoonful of pepper 1 teaspoonful of kitchen bouquet
Chop the truffles and put them with the bay leaf and wine in a saucepan on
the back of the stove. Rub half the butter and flour together, add the stock,
stir until boiling and add one teaspoonful of kitchen bouquet, the salt and
pepper, and then the truffles; cook ten minutes, add the remaining quantity
of butter and use at once.
TOMATO SAUCE
Rub together two level tablespoonfuls of flour and two of butter. Add a half
pint of strained tomatoes. Stir until boiling. Add a teaspoonful of onion
juice, a half teaspoonful of salt and a saltspoonful of pepper. Strain and use.
PAPRIKA SAUCE
Rub together two level tablespoonfuls of flour and two of butter, with a
tablespoonful of paprika. Add a half pint of chicken stock. Stir until
boiling. Add a half teaspoonful of salt, and strain. This sauce may be used
over chicken as well as eggs.
CURRY SAUCE
Chop fine one onion. Cook it with two level tablespoonfuls of butter until
soft. Do not brown. Add two level tablespoonfuls of flour, one teaspoonful
of curry powder and a half teaspoonful of salt. Mix and add a half pint of
boiling water. Stir until boiling, and strain.
ITALIAN SAUCE
Chop sufficient carrot to make a tablespoonful; chop one onion. Place them
in a saucepan with three level tablespoonfuls of butter, a bay leaf and a
blade of mace. Shake the pan over the fire until the vegetables are slightly
browned. Drain off the butter and add to it two level tablespoonfuls of
flour, a half cupful of good stock, a half cupful of strained tomatoes, and
bring to a boil. Add a half teaspoonful of salt and a dash of cayenne. Strain.
Stir until boiling, strain again and add four tablespoonfuls of sherry.
COOKING OF EGGS
Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk and
eggs are frequently so called, because they sustain the young animals of
their kind during a period of rapid growth. Nevertheless, neither of these
foods forms a perfect diet for the human adult. Both are highly nutritious,
but incomplete.
Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure albumin, is
nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires
less time for perfect digestion than a raw egg. The white of a hard−boiled
egg is tough and quite insoluble. The yolk, however, if the boiling has been
done carefully for twenty minutes, is mealy and easily digested. Fried eggs,
no matter what fat is used, are hard, tough and insoluble. The yolk of an
egg cooks at a lower temperature than the white, and for this reason an egg
should not be boiled unless the yolk alone is to be used.
Ten eggs are supposed to weigh a pound, and, unless they are unusually
large or small, this is quite correct.
Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of
albuminoids. The yolk is quite rich in fat; the white deficient. They also
contain mineral matter and extractives.
To ascertain the freshness of an egg without breaking it, hold your hand
around the egg toward a bright light or the sun and look through it. If the
yolk appears quite round and the white clear, it is fresh. Or, if you put it in
a bucket of water and it falls on its side, it is fresh. If it sort of topples in the
water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The
shell of a fresh egg looks dull and porous. As it begins to age, the shell
takes on a shiny appearance. If an egg is kept any length of time, a portion
of its water evaporates, which leaves a space in the shell, and the egg will
"rattle." An egg that rattles may be perfectly good, and still not absolutely
fresh.
TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the shells. This
may be done by dipping them in melted paraffine, or packing them in salt,
small ends down; or pack them in a keg and cover them with brine; or pack
them in a keg, small ends down and cover them with lime water; this not
only protects them from the air, but acts as a germicide.
Eggs should not be packed for winter use later than the middle of May or
earlier than the first of April. Where large quantities of the yolks are used,
the whites may be evaporated and kept in glass bottles or jars. Spread them
out on a stoneware or granite plate and allow them to evaporate at the
mouth of a cool oven. When the mixture is perfectly dry, put it away. This
powder is capable of taking up the same amount of water that has been
evaporated from it, and may then be used the same as fresh whites.
EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the egg
alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in
cracker crumbs and dropped into fat, it always has a greasy covering. This
is the wrong way. To do it successfully and have the articles handsome,
beat the egg until well mixed, add a teaspoonful of olive oil, a
tablespoonful of water and a dash of pepper. Dip the articles into this
mixture, and then drop them on quite a thick bed of either sifted dry bread
crumbs or soft white bread crumbs.
I prefer sifted dry bread crumbs for croquettes, and soft white crumbs for
lobster cutlets and deviled crabs.
SHIRRED EGGS
Cover the bottoms of individual dishes with a little butter and a few fresh
bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of
hot water and cook in the oven until the whites are "set." Put a tiny bit of
butter in the middle of each, and a dusting of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of
finely chopped onion and shake until the onion is soft, but not brown. Then
add four Spanish peppers cut in strips, a dash of red pepper and a half pint
of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning
of pepper and salt. Let this cook slowly while you shir the desired quantity
of eggs. When the eggs are ready to serve, put two tablespoonfuls of this
sauce at each side of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt and
pepper. Break in as many fresh eggs as required. Stand the dish in a basin
of water and cook in the oven five minutes, or until the whites are "set."
While these are cooking, put two tablespoonfuls of butter in a pan and
shake over the fire until it browns. When the eggs are done, baste them
with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of calves'
brains; cut them into slices; put two or three slices between the eggs, and
then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir
the eggs as directed in the first recipe. When done, put half a kidney on
each side of the plate and pour over sauce Perigueux.
EGGS A LA REINE
6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2
tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2
teaspoonful of salt 1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into each one
egg, stand these in a pan of boiling water and in the oven until they are
"set." Rub the butter and flour together, add the milk, stir until boiling, add
the salt, pepper, chopped chicken and mushrooms, and put one
tablespoonful of this on top of each egg and send at once to the table. This
is also nice if you put a tablespoonful of the mixture in the bottom of the
dish, break the egg into it, and then at serving time put another
tablespoonful over the top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread crumbs,
break in as many eggs as are needed for the number of persons to be served.
Put bits of butter here and there, stand the platter over a baking pan of hot
water in the oven until the eggs are "set," dust them with salt and pepper
and send them to the table.
EGGS A LA PAYSANNE
6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of
garlic 1/2 teaspoonful of salt 1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in the bottom of
a baking dish, break on top the eggs, dust with salt and pepper, stand the
baking dish in a pan of water and cook in the oven until the eggs are "set."
Serve in the dish in which they are cooked.
EGGS A LA TRINIDAD
6 eggs 2 lamb's kidneys 1 cupful of fresh bread crumbs 2 level
tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of stock 1
teaspoonful of kitchen bouquet 1/2 teaspoonful of salt 1 saltspoonful of
pepper
Split the kidneys, cut out the tubes; scald them, drain, and cut them into
thin slices. Put the butter into a saucepan, add the kidneys, toss until the
kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and
pepper; stir until boiling. Grease a shallow granite or silver platter, break
into it the eggs, sprinkle over the bread crumbs and stand them in the oven
until the eggs are "set," then pour over the sauce, arrange the kidneys
around the edge of the dish and send at once to the table.
EGGS ROSSINI
6 eggs 4 chicken livers 12 nice mushrooms 1/2 cupful of stock 1/2
teaspoonful of salt 1 dash of pepper
Put the stock in a saucepan and boil rapidly until reduced one−half, add a
drop or two of browning. Throw the chicken livers into boiling water and
let them simmer gently for ten minutes; drain. Slice the mushrooms and put
them, with the livers, into the stock; let them stand until you have cooked
the eggs. Put a tablespoonful of butter in the bottom of a shallow platter;
when melted break in the eggs, stand them in the oven until "set," garnish
with the livers and mushrooms and pour over the sauce.
EGGS BAKED IN TOMATO SAUCE
Make a tomato sauce. Pour one−half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the other
half of the sauce, dust the top with grated cheese, and bake in a moderate
oven until "set," about fifteen or twenty minutes. Serve for supper in the
place of meat.
EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a baking
dish or into the bottom of ramekin dishes or individual cups. Break fresh
eggs on top of the cream sauce, dust with a little salt and pepper, pour over
the remaining cream sauce, sprinkle the top with grated cheese, and bake in
a moderate oven until the cheese is browned and eggs are "set." Serve in
the dish or dishes in which they are cooked.
EGGS A LA VALENCIENNE
6 eggs 1 pint of dry boiled rice 1/2 pint of strained tomato 2 mushrooms 2
tablespoonfuls of grated Parmesan cheese 2 level tablespoonfuls of butter 2
level tablespoonfuls of flour 1/2 saltspoonful of grated nutmeg 1/2
teaspoonful of paprika 1 teaspoonful of salt 1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until boiling,
add the mushrooms, sliced, salt, paprika, nutmeg and pepper. Take a
granite or silver platter, put in two tablespoonfuls of butter extra, let the
butter melt and heat; break into this the eggs, being very careful not to
break the yolks. Let the eggs cook in the oven until "set." Then put around
the edge of the dish as a garnish the boiled rice, pour over the eggs the
tomato sauce, dust the top with the Parmesan cheese and send at once to the
table.
FILLETS OF EGGS
6 eggs 4 tablespoonfuls of good stock 1/2 teaspoonful of salt 1 saltspoonful
of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into a
buttered square pan, stand this in another of boiling water, and cook in the
oven until the eggs are thoroughly "set." Cut the preparation into thin fillets
or slices, dip in either a thin batter made from one egg, a half cupful of milk
and flour to thicken, or they may be dipped in beaten egg, rolled in bread
crumbs and fried in deep hot fat. Arrange the fillets in a platter on a napkin,
one overlapping the other; garnish with parsley and send to the table with a
boat of tomato or white sauce.
EGGS A LA SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of butter
cut into bits. On top of this, very thin slices of Swiss cheese. Break over
some fresh eggs. Dust with salt and pepper. To each half dozen eggs, pour
over a half cup of cream. Then cover the top with grated Swiss cheese and
bake in the oven until the cheese is melted and the eggs "set." Send this to
the table with a plate of dry toast.
EGGS WITH NUT−BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it begins to
heat, break into it the eggs and cook slightly until the yolks are "set;" dish
them at once on toast or thin slices of broiled ham. Put two more
tablespoonfuls of butter in the pan, let it brown, and add two tablespoonfuls
of vinegar; boil it up once and pour over the eggs.
EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides with
chopped tongue and finely chopped mushrooms. Break into each mold one
fresh egg. Stand the mold in a baking pan half filled with boiling water, and
cook in the oven, until the eggs are "set." Have ready nicely toasted rounds
of bread, one for each cup, and a well−made tomato or cream sauce.
Loosen the eggs from the cups with a knife, turn each out onto a round of
toast, arrange neatly on a heated platter, fill the bottom of the platter with
cream or tomato sauce, garnish the dish with nicely seasoned green peas
and serve at once.
EGGS COQUELICOT
Grease small custard or timbale cups and put inside of each a cooked
Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand
the cups in a pan of boiling water and cook in the oven until the eggs are
"set." Toast one round of bread for each cup and make a half pint of cream
sauce. When the eggs are "set," fill the bottom of the serving platter with
cream sauce, loosen the peppers from the cups and turn them out on the
rounds of toast. Stand them in the cream sauce, dust on top of each a little
chopped parsley and send to the table.
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut off
the sides, scoop out a portion of the potato, leaving a wall about a half inch
thick. Mash the scooped−out portion, add to it a little hot milk, salt and
pepper, and put it into a pastry bag. Put a little salt, pepper and butter into
each potato and break in a fresh egg. Press the potato from the pastry bag
through a star tube around the edge of the potato, forming a border. Stand
these in a baking pan and bake until the eggs are "set." Put a tablespoonful
of cream sauce in the center of each, and send to the table.
EGGS EN COCOTTE
Chop fine one good−sized onion. Cook it, over hot water, in two level
tablespoonfuls of butter. When the onion is soft add a quarter of a can of
mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful
of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half
teaspoonful of salt and a saltspoonful of pepper. Put a tablespoonful of this
sauce in the bottom of individual cups. Break into each cup one egg. Pour
over the remaining mixture. Stand the cups in a pan of hot water and bake
in a moderate oven about five minutes.
EGGS STEAMED IN THE SHELL
Eggs put into hot water and kept away from the fire are much better than
eggs actually boiled for only a short time. The greater the number of eggs
to be cooked, the greater the amount of water that must be used. To cook
four eggs, put them into a kettle, pour over them two quarts of water, cover
the kettle and allow them to stand for ten minutes. Lift them from the
water, put them into a large bowl, cover with boiling water, and send at
once to the table. The whites will be coagulated, but should be soft and
creamy, while the yolks will be perfectly cooked. If you should add six
eggs to this volume of water, lengthen the time of standing. A single egg,
dropped into a quart of water, must stand five minutes.
BIRDS' NESTS
Separate the eggs, allowing one to each person. Beat the whites to a stiff
froth. Heap them into individual dishes, make a nest, or hole, in the center.
Drop into this a whole yolk. Stand the dish in a pan of water, cover, and
cook in the oven about two or three minutes. Dust lightly with salt and
pepper, put a tiny bit of butter in the center of each, and send at once to the
table. This is one of the most sightly of all egg dishes.
EGGS EN PANADE
2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of
olive oil 1 tablespoonful of chopped parsley 1/2 teaspoonful of salt 1
saltspoonful of pepper
Trim the crusts from the bread. Beat the eggs until well mixed, but not
light, then add the milk or cream, salt and pepper. Put the oil in a shallow
frying pan, dip the slices of bread in the beaten egg and drop them into the
hot oil; when brown on one side, turn and brown the other. Dish on a hot
platter, dust with the chopped parsley and send at once to the table.
EGG PUDDING
6 eggs 6 slices of bread 1 tablespoonful of chopped parsley 2
tablespoonfuls of chopped chives 2 tablespoonfuls of butter 1 tablespoonful
of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of white
pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and flour
together, add the milk, stir until boiling, and then add this to the eggs; beat
together until thoroughly mixed. Crumb the bread, removing the crusts; stir
this in at last. Turn into a buttered baking dish, cover with grated cheese,
and bake in the oven until thoroughly "set" and a nice brown. It makes an
exceedingly good, easily digested luncheon or supper dish for children.
EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1
saltspoonful of pepper 1/2 saltspoonful of grated nutmeg
Separate the whites and yolks of the eggs. Put the butter into a saucepan,
add the onions, cut into very thin slices; shake until the onions are soft, but
not brown, then dust over the flour, mix, and add the milk, salt, pepper and
nutmeg. Stir carefully until this reaches boiling point, then stand it on the
back part of the stove where it will keep hot for at least ten minutes. Beat
the yolks of the eggs until very creamy, then stir them into the sauce, take
from the fire, and fold in the well−beaten whites of the eggs. Turn into a
baking dish or casserole and bake in a hot oven fifteen minutes; serve at
once.
TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs must be
perfectly fresh. The white of an egg is held in a membrane which seems to
lose its tenacity after the egg is three days old. Such an egg, when dropped
into boiling water, spreads out; that is, it does not retain its shape. When
ready to poach eggs, take the required number to the stove. The water must
be boiling hot, but not actually bubbling. Break an egg into a saucer, slide it
quickly into the water, and then another and another. Pull the pan to the
side of the stove, where the water cannot possibly boil. With a tablespoon,
baste the water over the yolks of the eggs, if they happen to be exposed.
They must be entirely covered with a thin veil of the white. Have ready the
desired quantity of toast on a heated platter, lift each egg with a slice or
skimmer, trim off the ragged edges and slide them at once on the toast.
Dust with salt and pepper, baste with melted butter, and send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and cover
them with _pate de foie gras_, put on top of each a poached egg, pour over
sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy paste,
put on top of each a poached egg, pour over anchovy sauce, and send at
once to the table.
EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of this a
poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint of
cream sauce, add the minced chicken, a half teaspoonful of salt and a dash
of red pepper. Toast a sufficient quantity of bread, put it on a heated platter,
pour over a small quantity of the minced chicken and cream sauce, put on
each a poached egg, cover with the remaining sauce, dust with parsley and
serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter
the bread and put on each slice a poached egg; cover with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal quantity
of finely−chopped mushrooms, add this to a half pint of cream sauce. Add
one unbeaten egg to a pint of cold boiled rice, season it with salt and
pepper, make into round, flat cakes, and fry in hot fat. Arrange these on a
heated platter, pour over the cream sauce mixture, and put on top of each a
poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika sauce.
Turn the rice into the center of a platter, smooth it down, cover the top with
poached eggs, pour over the paprika sauce and send at once to the table.
EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or tomato
sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot water, in
a dish, until heated; toast a sufficient quantity of bread, butter the slices, put
on each a slice of chicken or turkey, dust lightly with salt and pepper. On
top of these place a poached egg, cover with tarragon sauce, and send to the
table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been seasoned
with a little onion and pepper. Put on top of each a poached egg, cover with
horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of flour and
two eggs, beaten separately, and a half teaspoonful of salt and a dash of
pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on
one side, turn and brown on the other. Drain and arrange neatly on a large
platter. Put a poached egg on the top of each cake, cover with cream sauce
and send to the table. This dish, with green peas, makes quite a complete
meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce,
add to it a teaspoonful of grated onion and a teaspoonful of chopped celery.
Poach the desired number of eggs. Put the rice in the center of a platter,
cover it with the eggs, pour over the sauce. Dust the dish with parsley, and
send at once to the table. The edge of this dish may be garnished with
broiled sardines or carefully broiled smoked salmon.
EGGS A LA WINDSOR
6 eggs 6 rounds of toast 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of chicken stock 1 tablespoonful of chopped
parsley 1 tablespoonful of chopped olive 1 tablespoonful of chopped
Spanish pepper 1/2 teaspoonful of salt 1 saltspoonful of black pepper
Rub the butter and flour together and add the stock; stir until boiling, and
add the salt and pepper. Toast the bread. Poach the eggs, put them on the
toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in
the center of each egg and send to the table.
EGGS BUCKINGHAM
Allow one egg to each person that is to be served. Cut either a dry or a
Virginia ham into very thin slices; allow one thin square to each person.
Toast squares of bread, remove the crust. Broil the ham quickly; put each
square of ham on a square of toast, put on top a poached egg, dust lightly
with pepper and send to the table.
POACHED EGGS ON FRIED TOMATOES
Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt
and pepper, dip them in egg beaten with a tablespoonful of water, roll them
thickly with bread crumbs, dip them again in the egg, dust again with bread
crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated
platter, put a poached egg in the center of each slice, dust with salt and
pepper, put a tablespoonful of tomato sauce over each egg and send at once
to the table. Cream sauce may be used in the place of tomato sauce.
EGGS A LA FINNOIS
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2
pint of strained tomato 1 tablespoonful of chopped chives 2 green peppers
Rub the butter and flour together, add the tomatoes, and the peppers,
chopped very fine. Stir until this reaches boiling point, and stand it over hot
water. Poach the eggs in deep water. Toast six rounds of bread; arrange the
toast on a platter, put one egg on each slice, pour around the tomato sauce,
dust thickly with the chives and send to the table.
EGGS A LA GRETNA
6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 saltspoonful
of pepper
Cut the celery into inch lengths, wash thoroughly, cover with boiling water
and simmer gently thirty minutes until the celery is tender; drain, saving the
water in which the celery was cooked for another purpose. Rub the butter
and flour together, add the milk, salt and pepper; when boiling add the
celery; stand this over hot water while you poach the eggs and toast six
squares of bread. Butter the toast, put on each slice one egg; put these
around the edge of a large platter, turn the celery into the middle of the dish
and send at once to the table. To increase the beauty of this dish, and to
give it a greater food value, you may garnish between the toast and celery
with carefully boiled rice; this then makes an exceedingly nice supper dish.
EGGS A L'IMPERATRICE
Toast six slices of bread; butter them, put on top a thin slice of _pate de foie
gras_, and on top of this a hot poached egg. Baste with a little melted
butter, dust with salt and pepper and send at once to the table. This is one of
the most elegant of all the egg dishes.
EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts are
fresh. Shell a quart of chestnuts, blanch them, then boil them until tender;
drain and press through a colander. Add a half cupful of hot milk, a
tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper.
Beat until light and stand over a kettle of hot water while you poach six or
eight eggs. Dish the chestnut puree in a small platter, cover the poached
eggs over the top, dust them with salt, pepper and chopped parsley.
EGGS A LA REGENCE
6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of
chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour
1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the butter and
flour together, add the stock, stir until boiling, add the mushrooms, sliced,
the salt, pepper and the onion; stand this over hot water while you poach
the eggs. Dish the eggs, cover them with the sauce, strained, and cover with
the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and
send at once to the table.
EGGS A LA LIVINGSTONE
6 squares of toast 1 tureen of pate−de−foie−gras 6 eggs 1/2 cupful of good
stock 2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet 1/2
teaspoonful of salt 1 dash of pepper
Toast the bread, butter it and put on top of each slice of toast a slice of
_pate de foie gras_; put this on a heated dish, stand it at the mouth of the
oven door while you poach the eggs. Put into a saucepan all the other
ingredients, bring to a boil, put one poached egg on each slice of _pate de
foie gras_; baste with the sauce and send at once to the table.
EGGS MORNAY
6 eggs 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk
1/2 teaspoonful of salt 1/2 teaspoonful of paprika 4 tablespoonfuls of grated
Parmesan cheese
Rub the butter and flour together, add the milk, stir until boiling, add the
salt and paprika, and if you have it, a teaspoonful of soy; pour half of this
sauce in a shallow granite platter or baking dish. Poach the eggs, drain them
carefully, and put them over the top of the sauce, cover with the remaining
sauce, dust with Parmesan cheese and run in the oven a moment to brown.
EGGS ZANZIBAR
1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2
tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of
pepper
Cut the egg plant into slices, season it with salt and pepper, dip in egg and
bread crumbs and fry carefully in deep hot fat; put this on brown paper in
the oven to dry. Broil the ham, cut it into squares sufficiently small to go
neatly on top of each slice of egg plant. Poach the eggs, and heat the other
ingredients for the sauce. Dish the egg plant on a platter, put on the ham,
and on each piece of ham an egg; baste with sauce and send to the table.
EGGS MONTE BELLO
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2
pint of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt
1 saltspoonful of pepper
Put about two quarts of water into a small deep saucepan; when boiling
very hard drop in, one at a time, the eggs. In dropping them in, the white
will fold over the yolk and make the eggs round. Push them to the back of
the stove to stand for two minutes. Lift them with a skimmer, dip them in
an egg beaten with a tablespoonful of water, dust them with bread crumbs
and fry them in deep hot fat. You cannot use a frying basket. Just drop them
in the fat, and as they are browned lift them out onto soft paper to drain.
Rub the butter and flour together, add the tomato and seasoning; when
boiling dish the eggs on a heated platter, pour around tomato sauce and
send to the table.
EGGS A LA BOURBON
6 eggs 1/2 pint of stock 1 tablespoonful of butter 6 tablespoonfuls of grated
Parmesan cheese 1/2 teaspoonful of salt 1 dash of pepper
Put the stock in a small saucepan, poach the eggs in it, two at a time; lift
them carefully and lay them on a hot granite or silver dish. When all are
poached, dust over the cheese and stand them in the hot oven for just a
moment until the cheese is melted. In the meantime boil the stock until it is
reduced one−half, add the butter, baste it over the eggs and send to the
table. This dish may be garnished with triangular pieces of toast.
EGGS BERNAISE
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls of
olive oil 1 tablespoonful of chopped parsley 1 tablespoonful of tarragon
vinegar 1 tablespoonful of butter 1 tablespoonful of flour 1/2 cupful of
strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over hot
water until you have a thick, smooth sauce like mayonnaise; take from the
fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the
butter and flour together, add the tomato, and when boiling add a palatable
seasoning of salt and pepper. Toast six halves of English muffins or squares
of bread. Heat a platter, butter the toast, put it on the hot platter, and poach
the eggs. Put one poached egg on each slice of toast, fill the bottom of the
dish with tomato sauce and put a tablespoonful of Bernaise sauce on top of
each egg. These may be garnished with a little chopped truffle, or a little
chopped parsley.
EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in boiling
water, the choke of a French artichoke, one for each slice of bread. Make
sauce Hollandaise, and put one artichoke bottom on each slice of bread on a
heated platter. Put in the center a poached egg and pour over the sauce
Hollandaise. Garnish the dish with nicely cooked French or fresh green
peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half teaspoonful
of salt, one and a half cupfuls of flour and a tablespoonful of melted butter.
Beat well, add two level teaspoonfuls of baking powder and fold in the
well−beaten whites. Bake on a griddle in large muffin rings. Broil thin
slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required
number of eggs. Dish the muffins, put a square of ham on each, then a
poached egg and cover each egg nicely with sauce Hollandaise. Dust with
truffle and serve at once.
TO HARD−BOIL EGGS
Put the eggs in warm water, bring the water quickly to the boiling point,
then push the kettle to the back of the stove, where the water will remain at
200 degrees Fahrenheit, for twenty minutes. If these are to be used for
made−over dishes, throw them at once into cold water, remove the shells,
or the yolks will lose their color.
EGGS CREOLE
Put two tablespoonfuls of butter and four of chopped onions into a
saucepan, cook until the onion is soft, but not brown. Then add four peeled
fresh tomatoes that have been cut into pieces, and three finely chopped
green peppers. Cook this fifteen minutes, and add a level teaspoonful of
salt. Have the eggs hard−boiled, and cut into slices. Put them into a baking
dish, pour over the sauce, re−heat in the oven, and serve with a dish of
boiled rice.
CURRIED EGGS
Peel, and cut into slices, three large onions. Put them in a saucepan with
two tablespoonfuls of butter. Stand over hot water and cook until the onions
are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a
saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful
of flour; mix thoroughly and add a half pint of water. Stir until boiling.
Have ready six hard−boiled eggs, cut them into slices, arrange them over a
dish of carefully boiled rice, on a hot platter, strain over the sauce, and send
at once to the table. This dish is made more attractive by a garnish with
sweet Spanish peppers, cut into strips.
EGGS BEAUREGARD
Hard−boil five eggs. Separate the whites from the yolks. Put the yolks
through a sieve. Put the whites either through a vegetable press, or chop
them very fine. Make a half pint of cream sauce, season it and add the
whites. Have ready a sufficient amount of toast, carefully buttered. Put this
on a heated platter, cover over the cream sauce and the whites, dust the tops
with the yolks, then with salt and pepper. Garnish the edge of the dish with
finely chopped parsley, and send at once to the table.
EGGS LAFAYETTE
Hard−boil six eggs, chop them, but not fine. Make a half pint of curry
sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with
the curry sauce, garnish with strips of Spanish pepper and serve. This dish
may be changed by using tomato sauce in place of the curry sauce.
EGGS JEFFERSON
Select the desired number of good−sized tomatoes, allowing one to each
person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in
a baking pan in the oven until they are partly cooked. Put a half teaspoonful
of butter and a dusting of salt and pepper into the bottom of each, and break
in one egg. Put these back in the oven until the eggs are "set." Have ready a
round of toasted bread for each tomato, stand the tomato in the center of the
bread, fill the bottom of the dish with cream sauce, and send to the table.
EGGS WASHINGTON
Add a half pint of crab meat to a half pint of cream sauce. Season with salt
and pepper. Have ready either bread pates or pates made from puff paste.
Put a tablespoonful of the crab mixture in the bottom of each. Break in an
egg. Stand in the oven until the egg is "set." Or you may poach the eggs and
slide them into the pate. Pour over the remaining quantity of crabmeat
sauce, and send at once to the table.
EGGS AU GRATIN
Make a pint of cream sauce. Hard−boil six eggs. Cut them into slices. Put
them in the baking dish and cover with the cream sauce. Dust thickly with
cheese, and brown quickly in the oven.
DEVILED EGGS
Hard−boil twelve eggs. Remove the shells. Cut the eggs into halves,
crosswise. Take out the yolks without breaking the whites. Press the yolks
through a sieve. Add four tablespoonfuls of finely chopped chicken, tongue
or ham. Add a half teaspoonful of salt, a saltspoonful of pepper and two
tablespoonfuls of melted butter. Rub the mixture. Form it into balls the size
of the yolks and put them into the places in the whites from which the yolks
were taken. Put two halves together, roll them in tissue paper that has been
fringed at the ends, giving each a twist. If these balls are made the size of
the yolk, and put back into the whites, they may be placed on a platter,
heated, and served on toast, with cream sauce; then they are very much like
the eggs Bernhardt.
EGGS A LA TRIPE
Hard−boil eight eggs. Remove the shells, cut eggs crosswise in rather thick
slices. Cut three small onions into very thin slices. Separate them into rings,
cover them with boiling water and boil rapidly ten minutes; drain, then
cover them with fresh water and boil until they are tender; drain again, but
save the water. Now mix the eggs and onions carefully, without breaking.
Put two level tablespoonfuls of butter and two of flour into a saucepan.
Mix. Add a grating of nutmeg, a saltspoonful of black pepper, the juice of a
lemon, and a half−pint of the water in which the onions were boiled. Bring
to the boiling point, add two tablespoonfuls of cream; then add the eggs and
onions. When thoroughly hot, dish them in a conical form, garnish with
triangular pieces of toast, and serve.

Kentucky Fried Chicken Original Recipes

Colonel Harland Sanders, born September 9, 1890, actively began franchising his
chicken business at the age of 65. Now, the Kentucky Fried Chicken® business he started
has grown to be one of the largest retail food service systems in the world. And Colonel
Sanders, a quick service restaurant pioneer, has become a symbol of entrepreneurial spirit.
More than two billion of the Colonel's "finger lickin' good" chicken dinners are served
annually. And not just in North America. The Colonel's cooking is available in more than
82 countries around the world. When the Colonel was six, his father died. His mother was
forced to go to work, and young. Harland had to take care of his three−year−old brother
and baby sister. This meant doing much of the family cooking. By the age of seven, he was
a master of a score of regional dishes. At age 10, he got his first job working on a nearby
farm for $2 a month. When he was 12, his mother remarried and he left his home near
Henryville, Ind., for a job on a farm in Greenwood, Ind. He held a series of jobs over the
next few years, first as a 15−year−old streetcar conductor in New Albany, Ind., and then as
a 16−year−old private, soldiering for six months in Cuba.
After that he was a railroad fireman, studied law by correspondence, practiced in justice
of the peace courts, sold insurance, operated an Ohio River steamboat ferry, sold tires, and
operated service stations. When he was 40, the Colonel began cooking for hungry travelers
who stopped at his service station in Corbin, Ky. He didn't have a restaurant then, but
served folks on his own dining table in the living quarters of his service station. As more
people started coming just for food, he moved across the street to a motel and restaurant
that seated 142 people. Over the next nine years, he perfected his secret blend of
11 herbs and spices and the basic cooking technique that is still used today. As we grew...
Sander's fame grew. Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in
recognition of his contributions to the state's cuisine. And in 1939, his establishment was
first listed in Duncan Hines' "Adventures in Good Eating." In the early 1950s a new
interstate highway was planned to bypass the town of Corbin. Seeing an end to his
business, the Colonel auctioned off his operations. After paying his bills, he was
reduced to living on his $105 Social Security checks.
Confident of the quality of his fried chicken, the Colonel devoted himself to the chicken
franchising business that he started in 1952. He traveled across thecountry by car from
restaurant to restaurant, cooking batches of chicken for restaurant owners and their
employees. If the reaction was favorable, he entered into a handshake agreement on a deal
that stipulated a payment to him of a nickel for each chicken the restaurant sold. By 1964,
Colonel Sanders had more than 600 franchised outlets for his chicken in the United States
and Canada. That year, he sold his interest in the U.S. company for $2 million to a group of
investors including John Y. Brown Jr., who later was governor of Kentucky from 1980 to
1984. The Colonel remained a public spokesman for the company. In 1976, an independent
survey ranked the Colonel as the world's second most recognizable celebrity. Under the
new owners, Kentucky Fried Chicken Corporation grew rapidly. It went public on March
17, 1966, and was listed on the New York Stock Exchange on January 16, 1969. More than
3,500 franchised and company−owned restaurants were in worldwide operation when
Heublein Inc. acquired KFC Corporation on July 8, 1971, for $285 million.
Kentucky Fried Chicken became a subsidiary of R.J. Reynolds Industries, Inc. (now
RJRNabisco, Inc.), when Heublein Inc. was acquired by Reynolds in 1982. KFC was
acquired in October 1986 from RJR Nabisco, Inc. by PepsiCo, Inc., for approximately
$840 million. Colonel Sanders was always experimenting with food at his restaurant in
Corbin, Ky., in those early days of the 1930s. He kept adding this and that to the flour for
frying chicken and came out with a pretty good−tasting product. But customers still had to
wait 30 minutes for it while he fried it up in an iron skillet. That was just too long a wait,
he thought. Most other restaurants serving what they called "Southern" fried chicken fried
it in deep fat. That was quicker, but the taste wasn't the same. Then the Colonel went to a
demonstration of a "new−fangled gizmo" called a pressure cooker sometime in the late
1930s. During the demonstration, green beans turned out tasty and done just right in only a
few minutes. This set his mind to thinking. He wondered how it might work on chicken.
He bought one of the pressure cookers and made a few adjustments. After a lot of
experimenting with cooking time, pressure, shortening temperature and level, Eureka! He'd
found a way to fry chicken quickly, under pressure, and come out with the best chicken
he'd ever tasted. There are several different kinds of cookers used to make Original Recipe
Chicken today. But every one of them fries under pressure, the principle established by this
now−famous Kentuckian. The Colonel's first pressure cooker is still around. It holds a
place of honor in the Colonel Sanders Museum at KFC's Restaurant Support Center in
Louisville.
KFC BBQ Baked Beans
2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans
into a covered casserole dish. Combine the water with the cornstarch in a small bowl
until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients
into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.
KFC Pork BBQ Sauce
2 1/2 cups Water
1/4 cup Vinegar
1 tablespoon Sugar
3 teaspoons Pepper
2 tablespoons Butter
3 teaspoons Salt
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce
Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce
heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting
meat with this at the beginning of the cooking process. Baste and turn until pork
registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450F. Combine all of the ingredients. Knead the dough by
hand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness on
waxed paper and punch out biscuits with a biscuit cutter.Bake on a greased baking
sheet for 12 minutes, or until golden brown, brush with melted butter when they
come out of the oven. Makes 18 Biscuits.
KFC Cole Slaw
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size
of rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,
and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots,
and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.
Serves 10−12.
KFC Corn Muffins
1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten
Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.
KFC Extra Crispy
1 whole frying chicken, cut up
6−8 cups shortening
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in
a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt,
pepper and MSG). When the chicken has marinated, transfer each piece to paper
towels so that excess liquid can drain off. Working with one piece at a time, first
dip in egg and milk then coat the chicken with the dry flour mixture, then the egg
and milk mixture again, and then back into the flour. Be sure that each piece is
coated very generously. Stack the chicken on a plate or cookie sheet until each piece
has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry
half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so
that each piece cooks evenly. Remove the chicken to a rack or towels to drain for
about 5 minutes before eating.
KFC Extra Crispy Strips
Marinade:
4 cups water
1 tablespoon salt
1/2 teaspoon MSG
Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips. . Preheat the shortening in a deep−fryer to
350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture.
Dip the the chicken into the coating. Fry in fryer a few at a time till they are
golden brown and float. Remove the chicken to a rack and allow to drain for 5 minutes.
KFC Gravy
1 tablespoon vegetable shortening
5 tablespoons all−purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
First make a roux by combining the shortening with 1 1/2 tablespoons of flour in a
medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often,
until it is a dark chocolate color. Remove the roux from the heat, add the remaining
ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up
to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes,
or until thick. Makes about 3 cups.
KFC Honey Barbecued Wings
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove the wing tips; cut the other two pieces in half.
Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shake
the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into
the bag. You want a fairly heavy coating of flour so the BBQ sauce has something
to hang onto. Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350F).
Fry the wings until they're golden brown. Remove and drain on paper towels.
Preheat oven to 325F.
Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the
pieces don't touch each other. Bake for 15−20 minutes, until they no longer look shiny.
KFC Macaroni and Cheese
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni
to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
While the macaroni is boiling, prepare the cheese sauce by combining the remaining
ingredients in a small saucepan over low heat. Stir often as the cheese melts into a
smooth consistency. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.Add the cheese sauce to the pan and stir gently until
the macaroni is well−coated with the cheese. Serve immediately while hot.
KFC Macaroni Salad
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
Cook macaroni noodles to package directions. Drain and allow to cool.
In a large bowl combine all of above. Refrigerate for 2 hours.
KFC Mashed Potatoes
2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes.
Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency.
Serve with gravy. Serves 6
KFC Original Recipe
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
2 Frying Chickens cut into 6 pieces
Place shortening into the pressure cooker and heat over medium heat to the shortening
reaches 400F. In a small bowl, combine the egg and milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken into the milk until fully
moistened. Roll the moistened chicken in the flour mixture until well coated. In groups
of four or five, drop the covered chicken pieces into the shortening and lock the lid.
When pressure builds up cook for 10 minutes.
RELEASE TO MANUFACTURER'S INSTRUCTIONS!!
KFC Pot Pie
3 large potatos peeled and cut
2/3 cup frozen peas
1 large can chicken drained
4 carrots cut small
2 cans of cream of chicken soup
1 can milk
2 Tablespoons Onion
1 dash Msg
Cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain the
vegetables. Add the chicken then the chicken soup mix well the mixture should
be thick but not too thick. For the crust make the biscuit recipe in this book and
roll thin. Center the crust on top of the pie and brush the top with butter.
Bake at 350F for 20 to 25 minutes until the top is nice and brown.
KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes (you don't have to get all of the skin off) then chop them
into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining
ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill
for at least 4 hours. Overnight is best
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
Preheat shortening in to 375F. Cut the potatoes into 16 to 18 equal side wedges.
Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into
a large bowl. Put some potatoes in the milk and egg then into the flour mixture
until well coated. Fry in fryer for 5 minutes.
KFC Rotisserie Style Chicken
1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Season salt
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken
breast halves, skin−side−up in a square baking dish or pan, sprayed with Pam. Bake
uncovered at 400F about 35 to 40 minutes, basting chicken without turning them,
3 or 4 times during baking or until nicely browned. Immediately upon removing
from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

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?

Breads

Homemade Biscuits
1c + 2tbs flour
1/4 tsp baking soda
1 tsp baking powder
Pinch of salt
2 tbs Crisco(solid)
1/2 c buttermilk
Place 1 tbs Crisco in bottom of oven. Place coals on oven to bring temperature to 500 while making
dough. Combine flour, baking soda, salt and baking soda in bowl. Cut in Crisco until mixture becomes
grainy. Add buttermilk and stir with fork until it forms dough. Turn out on floured surface and briefly
kneed. Do not over-kneed. Flatten to 1/2" thick. Cut out with glass or cup. Place in oven and turn once
to coat on both sides. Bake at 500 for 10 min. or until done.
Quick Biscuits
While you are preheating the Dutch oven (10 charcoal briquettes underneath), make rolled (or drop, if
you're camping) biscuits, using the recipe off a Bisquik box. Powdered milk just fine.
Put the biscuits into the Dutch oven and cover. Let sit for 5-7 minutes (this browns them on the bottom).
Lift the Dutch oven off the bottom coals, and put 25 coals on top. Cook another 8-10 minutes (check at 5
minutes to make sure they aren't burning). Key--oven needs to be HOT.
Pete Farnham, CM, Pack 1515, Alexandria, VA
5.L. Cakes, Cookies and Desserts
Grandma Audleman's Bread Puddin'
2 c Milk
2 tsp cinnamon or nutmeg
1/4 c Butter
1/4 tsp salt
2 eggs
8 slices week old bread
1/2 c Sugar
1/2 c Raisins
Dice bread into small cubes. Beat eggs and salt together. Place milk and butter in 2 qt saucepan and
heat until scalded. Mix in bread sugar cinnamon and eggs. Stir until bread is well soaked. Stir in raisins
and pour mixture into 1 1/2 qt casserole dish and put into Dutch oven on a trivet. Bake until toothpick
comes out clean at 350, about 30-40 min. Top with cinnamon sugar or brown sugar.
Magretta Audleman, Shalimar, Fl
Monkey Bread
4 cans Biscuits
1 c Sugar
1 c Brown sugar
4 tbs Cinnamon
1 stick oleo
Cut biscuits into quarters. Mix sugar and cinnamon in plastic bag. Drop quarters into bag and coat well.
Place in Dutch oven. Melt oleo in lid and pour over quarters. Bake 350 for 35 min.
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.
"Mother of Invention" Dutch Oven Cobbler
1 box yellow cake mix
2 boxes Jiffy brand cornbread (or muffin) mix
2 eggs
2 Tbs vegetable oil
Ingredients required by cake mix
Water to make a medium-thick batter
1 can pineapple chunks or crushed pineapple
Combine all 3 boxes of mixes together, mixing well. Add the oil and eggs, and any other ingredients that
your particular cake mix calls for. Add water until the resulting batter is fairly thick yet. This doesn't seem
to be too critical, except if it is too thick it seems to burn easier. Preheat the Dutch oven slightly and oil up
good. Add the batter. Drain the pineapple juice and spread the pineapple out evenly over the top of the
batter.
Place the cover on the oven. Use a very small amount of coals on the bottom, about four or five charcoal
briquettes worth. Cover the oven top with coals, and bake for about 30 minutes. Replenish the coals on
top if needed.
Steve Tobin, Scoutmaster
Easy Peach Cobbler
1 Box Duncan Hines yellow cake mix (O/U, parve)
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Water
Large Ziplock bag to mix cake in
In Ziplock bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.
Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot When
sugar has melted, dump in peaches (with no more than 1/2 cup of the juice), Add 1 cup sugar, Add 2
teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches S-L-O-W-L-Y
Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on
bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow
cake to cool 30 minutes before serving.
Bruce Rosen, Scoutmaster Troop 1948, Rockville, MD.
Cherry Crisp
2 cans cherry pie filling
2 sticks butter, melted
1 white cake mix
1-3/4 c chopped nuts
Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT STIR. Top with nuts. Pour
melted butter over top. Bake for about 30 min at 350 degrees.
Indian Bread Pudding
2 c milk
1/4 tsp Ginger
1/4 c Yellow cornmeal
1 egg
2 tbs Sugar
1/4 c Molasses
1/2 tsp Salt
1 tbs butter
1/2 tsp Cinnamon
Place 1 1/2c milk in Dutch oven and heat to scalding. Combine cornmeal, sugar, salt, cinnamon and
ginger, add to milk stirring constantly. Cook 2 min. Combine egg, molasses and butter. Add small
amount of the hot milk mixture, slowly. Then add to remaining milk mixture. Stir and cook until thickened,
2-5 minutes. Pour remaining milk OVER (do not stir in!) pudding. Cook until set, 5 minutes. LET STAND
10 to 15 minutes before serving.
Memphis Molly
1 15-16oz can tart cherries (not pie filling)
1 15-16oz can blueberries (not pie filling)
1 smaller can crushed pineapple
1 small package of chopped walnuts
2 boxes Jiffy cake mix
1/2 stick butter pats
Add ingredients order, spread fruit and nuts in bottom of Dutch oven. Sprinkle cake mix over all and put
butter pats on top. Cook 20 -30 minutes or until "cake" is done.
Michael Holmes, Scouter.
Hawaiian Pie
1 stick margarine
1/2 c chopped nuts (pecans, peanuts, almonds)
1 c sugar
1 tsp vanilla
2 eggs
1 tsp vinegar
1/2 c coconut
1 unbaked pie shell
1/2 c raisins
Combine margarine, sugar and slightly beaten eggs. Add remaining ingredients. Mix well and pour into
pie shell. Place on trivet or inverted pie tin in 350 Dutch oven. Bake for 30 min. Let stand in oven about
5 min after removing coals.
Giant Cinnamon-Pecan Ring
2 1lb loaves frozen bread dough
1/2 c butter, melted
1/2 c sugar
1/2 c packed brown sugar
2 tsp cinnamon
1/2 c chopped pecans
1-1/4 c sifted powdered sugar
1/2 tsp vanilla
Milk (about 4 tsp)
Cinnamon sticks (optional)
Pecan Halves (Optional)
Lightly grease inside of Dutch oven. On a lightly floured surface, flatten thawed dough slightly. Cut each
loaf into 4 pieces(total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides
with melted butter. Stir together sugar, brown sugar, and cinnamonths Place mixture on sheet of foil. Roll
rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another
rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and
attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans.
Cover and let rise in a warm place for about 30-40 min. Bake at 350 for 30 to 3 min or till done. Cover
with foil last 15 minutes to prevent over browning if necessary. Cool about 15 min. Stir together
powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon over top of cake. Decorate with
cinnamon sticks and pecan halves. Serves 16
Ann Audleman, Ft Walton Beach, Fl
Maple Custard Pie
1 c brown sugar
1-1/2 c scalded milk
1/4 tsp maple extract
2 tbs melted butter
1 tbs cornstarch
1/2 c cold milk
3 beaten eggs
Pinch of salt
2 uncooked pie shells
nutmeg
Makes 2 pies Into scalded milk, mix sugar, extract and melted butter. Combine cold milk and cornstarch
and mix well. Add to mixture along with salt and eggs. Beat well. Pour into pie shell. Place on top of
inverted pie tin and bake at 450 for 10 min. Top with nutmeg and bake another 25 min at 350
Sugar Cookies
1/2 c softened butter
1/2 tsp salt
1 c sugar
2 tsp baking powder
1 egg
2 c flour
1/2 tsp vanilla extract
Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients
and mix well. Drop onto greased pie tin or aluminum pan. Place on trivet or inverted pie tin in 400 Dutch
oven. Bake for 6 to 7 min.
Chocolate Chip Cookies
2-1/4 c all purpose flour
2 eggs
1 c butter, softened
1 (12oz) semi-sweet morsels
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla extract
In large bowl, combine butter, sugar, brown sugar, and vanilla extract. Beat until smooth. Beat in egg.
Gradually add flour. Stir in chocolate chips. Drop onto ungreased pie tin or aluminum pan. Place on trivet
or inverted pie tin in 350 Dutch oven
Pineapple Upside Down Cake
Yellow cake mix (Jiffy cake mix doesn't require eggs)
Pineapple slices
Brown sugar
Maraschino cherries
Butter or margarine
Use a metal pan that will fit into the Dutch oven *or* use foil. Put the pan into the oven so that it rests
above or on top of 1/2 inch of water in the bottom of the oven. If you are using foil, wrap the foil over the
sides of the Dutch oven, so that you have a "pan" inside that just rests on top of the water/other but won't
fall in. Use several layers of foil. Put dots of butter in pan. Sprinkle brown sugar over bottom. Place
pineapple slices in a single layer on the bottom. Place maraschino cherries in the holes in the pineapple
slices. Pour cake batter over this. Close up Dutch oven, place coals on top if desired or possible, and
bake until done. Also, you can include walnuts.
Kathleen Burton, Scouter
Devil's Tooth Cheesecake
Crust:
1/2 cube melted butter
1 pkg chocolate cookie wafers (Nabisco), crushed.
Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides at least 1-inch.
Filling:
2 pkgs 8-oz cream cheese
1 cup sugar
1 16-oz tub ricotta
6 eggs
1/2 cup sour cream
1.5 tsp almond flavoring
1.5 tsp vanilla
12 oz Nestles chocolate chips
1/4 cup butter
1/2 cup whipping cream.
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter
and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into
chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully
pour this over the chocolate layer already in the Dutch.
This is very dense and takes about 1.25 hours to bake, so be patient. It is done when the top cracks and
is firm. This dessert if great warm, but to true chocoholics, it becomes the ultimate after cooling all night
in the cold Idaho mountain air and enjoyed with a cup of morning coffee.
Craig Bond, Scouter

Veggies and Soups

Mike's Broccoli Pie
2 10 oz pkg Chopped Broccoli
3 c Shredded Cheddar Cheese
2/3 c Chopped onion
1 1/3 c milk
3 eggs
3/4 c Bisquick
3/4 tsp Salt
1/4 tsp white pepper
Mix broccoli, 2 c of cheese, and onion in Dutch oven. Beat eggs, milk, Bisquick, salt and pepper until
smooth. Pour into oven. Bake until toothpick comes out clean, 25-30 min at 400. Top with remaining
cheese and melt, 1-2 min longer.
Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced
2 c Milk
3 c Potatoes, Diced
Seasoned Salt and Pepper
4 tbs Margarine
1/2 c Grated Cheese
1 onion, minced
2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and sauté' 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.
Old Fashioned Macaroni and Cheese
8 oz macaroni
8 oz sour cream
2 c cottage cheese
8 oz cream cheese
1 small onion, chopped
Salt & pepper
8 oz sharp cheddar cheese
Prepare macaroni according to package instructions. Mix all ingredients together and place in pan. Put
pan in 350 Dutch oven for 30 min or until cheese is melted and bubbly.
Rosie Higher, Ft Walton Beach, Fl
Asparagus Tart
1 precooked pie shell
1 c Shredded Cheddar cheese
1 lb asparagus, trimmed, cut
3 tbs red pepper strips
1-1/2", cooked tender-crisp
2 tbs cornstarch
1/2 tsp salt
Pinch of pepper
1-1/2 c half-&-half
3 eggs, slightly beaten
1/4 c grated Parmesan cheese
Line shell with cheese. Top with asparagus and pepper strips. In medium bowl combine cornstarch, salt
and pepper. Gradually stir in half and half until smooth. Stir in eggs and Parmesan until well blended.
Pour into pastry shell. Bake in 375 oven 35 to 40 min or until knife inserted in center comes out clean. Let
stand for 5 to 10 min before serving.
Beef-Vegetable Soup
2 beef soup bones
7 c water
1-1/2 lb stew beef, 1" cubes
1-1/2 tsp salt
1 tsp pepper
4 medium potatoes, cubed
4 medium carrots, coarsely chopped
2 (8 oz) cans tomato sauce
1 hot red pepper
1/2 small cabbage, coarsely chopped
1 (17 oz) can whole kernel corn
1 (15 oz) can English peas
Drain corn and peas reserving liquid. Add liquid, water and bones in large Dutch oven, bring to a boil.
Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more.
Add all except corn and peas, cover and simmer 40 min. Add corn and peas and simmer uncovered 30
min.
Makes 4-1/2 quarts
Cowboy Soup
Potato chunks
1 can peas
1 lb ground beef
1 can green beans
1 medium onion
1 can baked beans
Chili powder
1 can tomato soup
1 can corn
1 can tomatoes
Bay leaf
Nutmeg, salt, pepper
Brown ground beef and onion together. Add all except seasonings. Do not drain vegetables. Cook until
potatoes are done. Add seasonings and cook 30 min.
Potatoes and Broth
2 lb new potatoes, well washed
6 c water
6 beef broth cubes
Heat water to boiling and add cubes to form cube. Place potatoes in broth and simmer 45 min or until
potatoes are done. Serve as a soup with a potato.
Garlic Potatoes
6 medium sized potatoes
Garlic salt
1/2 pint of cream
Peel potatoes and cut into thin slices. Place the potatoes in the oven in layers, sprinkling some garlic salt
on top of each layer. Pour cream over the lot, and cook for an hour or so until the potatoes are cooked
through.
Bruce Ward, Australian Scouter

Pasta and Pizza

Spaghetti & Meatballs
1 large onion
1 clove garlic, crushed
1 tsp sugar
1 tsp oregano leaves
3/4 tsp salt
3/4 tsp basil leaves
1/2 tsp marjoram leaves
1 can(8 oz) tomato sauce
4 c hot cooked spaghetti
1 can(16 oz) whole tomatoes
For Meatballs:
1 lb ground beef
1/2 c dry bread crumbs
1/4 c milk
3/4 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 small onion diced (1/4 c)
1 egg
Meatballs: Mix all ingredients, shape into 1-1/2 inch meatballs. Place in Dutch oven and bake at 400 until
done and light brown, 20 to 25 min. Spaghetti: Prepare spaghetti according to package instructions. Mix
all ingredients except meatballs, break up tomatoes. Heat to boiling, reduce heat. Cover and simmer,
stirring occasionally, 30 min. Stir meatballs onto mixture, Cover and simmer stirring occasionally, 30 min
longer. Serve over spaghetti and if desired, with grated Parmesan cheese.
Pizza Hot Dish
2 pkg Crescent rolls
8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef
Brown ground beef, drain. Line Dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough.
Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350.
Calzone
Dough:
2 cup warm water
1 Tbs. sugar
1 packet yeast (approx. 1 Tbs..)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil
Filling:
Your choice
more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten
into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over
and seal. Bake in the middle of a very hot Dutch oven with coals piled on the lid for approximately 15
minutes. This is also good with chili beans and with curries.
Fred Maslan, Scouter
Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the
oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the
meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the
remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture
over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.
Carole Pludum, Scouter

Seafood Main Dishes

Lobster Chowder
1 large onion, chopped
1 tomato, seeded, peeled & chopped
3 green leeks, slivered
2 medium carats, peeled, diced
2 c clam juice
4 tbs flour
5 tbs butter
1 c oysters
1 c shredded lobster
3 c lobster shells & tails, broken up
Sauté onion, tomato, leeks, and carrot in 1 tbs of butter until onion turns clear. Add oyster juice and
lobster shells. Bring to boil, reduce heat and simmer 40 to 45 min. Remove shells and discard. Remove
most of vegetables and set aside. Strain liquid to remove small bits of shell. Make a rue using 4 tbs butter
and 4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid back into oven, whisk well. Add rest of
liquid while stirring constantly. Bring to a boil stirring occasionally. Add vegetables, lobster meat and
oysters. Simmer 5 to 10 min. Variation: use clams instead of oysters, add celery or bell pepper.
Shrimp Etoufee
(Pronounced A-TO-FAY)
3/4 lb butter
5 c diced onion (or equal volume to meat)
1 c parsley, chopped
3 tbs salt
1 tbs Louisiana Hot Sauce
2 tbs lemon juice
4 lb peeled shrimp
2 tbs Worcestershire Sauce
Cook onion in butter until clear. Add parsley, salt, lemon juice, hot sauce and Worcestershire sauce and
simmer 5 min. Add shrimp, cover and simmer until shrimp turns pink and are done.
Catfish Etoufee
(Pronounced A-TO-FAY)
2 c court bouillon
4 tbs brown rue
1 c onions, chopped
1 c scallions, chopped (including some of the
green tops)
1/2 c celery, chopped
1/2 c bell pepper
1 tsp minced garlic
1 can (1 lb) antodm atoesc,o arselydrained
chopped
4 c cooked rice
2 lemon slices, 1/4" thick
1 tbs Worcestershire sauce
1 bay leaf
1/4 tsp thyme
1 tsp black pepper
2 tsp salt
2 lb catfish cut into 1" chunks
1/2 c parsley, chopped
If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and
garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add
tomatoes, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and
The Dutch Oven Cookbook -- 24 -- Audleman & Lyver
parsley, stir gently to moisten fish evenly. Simmer partially covered and without stirring, 10 min. Taste for
seasoning. Serve immediately.
Scallop Gumbo
2 lb small scallops
2 lb fresh okra, sliced 1/4" slices
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 c celery, chopped
4 tbs cooking oil
3 tbs flour
3 medium tomatoes, cut up
2 cloves garlic, minced salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and
garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and
celery. Cover and cook about 30 min, until vegetables are done. Add scallops and simmer an additional 6
min.
Fish Court Boui
3 tbs olive oil
4 c diced onion
1 c celery, chopped
2 c parsley, chopped
3/4 c bell pepper, chopped
3 c green onion, chopped
1 c grated carrot
1 tbs minced garlic
2 tbs lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and
sauté until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add
remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover
mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.

Pork Main Dishes

Barger Pork Chops
1 c Soy Sauce
1 tsp Garlic Salt
1/2 c Brown sugar
1 tsp Molasses
1/2 c Sherry Family pkg Pork Chops (8)
2 tsp Cinnamon
Combine all except pork chops for a marinade. Pour over chops and marinate overnight in refrigerator.
Place chops about 6"-8" above fire. Turn frequently and baste with marinade while cooking. Done in 35
to 45 min.
Pork Chops & Garden Vegetables
6 (1" thick) pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1 tsp basil
6 (1/4 oz) instant onion soup mix
2 c water
1-1/2 c fresh green beans, cut 1" lengths
3 small potatoes, peeled, 1/2" cubes
Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and
replace chops on top. Combine dry soup mix and water, mixing well. Pour over chops and bring to a boil.
Cover and reduce heat, simmer 45 min or until chops are tender
Texas Pork Roast
1 small leg of pork
2 tbs lemon juice
1 tsp salt
Dash of Tabasco sauce
Pepper to taste
1 c melted cinnamon-flavored
1/8 tsp allspice or plain apple jelly
1 tsp chili powder
1 tbs Worcestershire sauce
1-1/4 c chili sauce
Place pork in oven and sprinkle with mixture of salt, pepper, allspice and chili powder. Combine
remaining ingredients, and spread evenly on pork. Roast at 350 for 30 min per pound. Baste frequently
with well seasoned drippings in the pan. Serves 14-16.
Ham & Chicken la
1-1/2 c baked ham, 1/2" cubes
3 tbs flour
1/2 c cooked chicken, 1/2" cubes
1 c hot chicken stock
1 c sliced mushrooms or liquid from mushrooms
1 c light sour cream
Salt
1 large green pepper, chopped
Ground pepper
3 tbs butter
1 large pimento cut in small squares
Sauté mushrooms and green pepper in butter; remove to a hot platter. Add flour to the oven and blend
well. Gradually stir in hot stock, cream, salt & pepper. Place over low heat and simmer for about 10 min.
Combine chicken, ham, mushroom mixture and pimento, and add to the sauce. Heat thoroughly. Serves
8 to 10.
Northshore Jambalaya
1/2 lb pork tenderloin, chopped
1/2 lb smoked sausage, 1/2" slices
1/4 c vegetable oil
1/4 c all-purpose flour
1 c chopped onion
1 c chopped celery
1 bunch green onions, chopped
4 cloves garlic, minced
1 tbs chopped parsley
1 (8 oz) can tomato sauce
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp Hungarian paprika
1/2 tsp dried thyme
1/4 tsp red pepper
6 c uncooked rice
Cook sausage and pork until browned; drain well. Set aside. Cook rice according to package and set
aside. Heat oil in Dutch oven, add oil and cook over medium-high heat stirring constantly, until rue turns
dark brown. Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over medium heat 10 min
stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 min, stirring
occasionally. Stir in meat and remaining green onions. Cook until thoroughly heated. Add cooked rice
and mix well. Simmer 5 min covered.
Red-Hots with Kidney Beans
1 lb frankfurters
1 tbs lemon juice
2 slices bacon, chopped
1 tbs Worcestershire sauce
1/4 c chopped onion
1 tbs brown sugar
1 (8 oz) can tomato sauce
1 tsp salt
1 can kidney beans
1/2 tsp chili powder
1/4 c catsup
1/8 tsp garlic salt
Fry bacon bits in oven over low flame until crisp. Remove and reserve bits. Sauté onions in bacon fat
until light brown. Add tomato sauce into which flour has been blended. Cook until slightly thickened,
stirring constantly. Add kidney beans and bean liquid. Blend together liquid and dry seasonings
separately; then combine them and stir thoroughly into bean mixture. Cover and simmer 15 min. Cut
frankfurters into 1" pieces. Add to beans, cover and cook for 8 min longer. Sprinkle with bacon bits.

Chicken Main Dishes

Chicken in a Pot
3-4 lb whole frying chicken
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper
Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven
and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
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 Bthruec e DuRtcohs en,o veSnc. outmaster Troop 1948,
Rockville, MD
Arroz con Pollo
3-4 lb chicken, cut up
2 bouillon cubes
1 c chopped onion
1 c diced ham
1 c green pepper, chopped
1 can (14 oz) tomatoes
1 jar (2 oz) pimento, diced
1 pkg (10 oz) frozen peas, thawed
3/4 tsp chili powder
1 tsp salt
1 jar (3-1/2 oz) stuffed green olives, drained
1/2 tsp white pepper
1 tsp paprika
2 cloves garlic, minced
1 c raw rice (long grain)
Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice
and peas in Dutch oven. Cover and cook at 300 for about 2 to 3 hours. Add rice and peas and cook at
375 for 1 hour. Water may be needed near end of cooking.
Festive Chicken Bake
1/4 c flour
2/3 c light molasses
1 tsp salt
1/4 tsp pepper
2-1/2-3 lb fryer chicken
1 tbs prepared mustard
2 tbs oil
1 tbs cider vinegar
1 can (8 oz) Sliced pineapple
1 can (16 oz) sweet potatoes, drained
Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in hot oil. Drain pineapple,
reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in Dutch oven,
arrange potatoes around chicken. Brush with half of the sauce. Cover and bake at 350 for 30 minutes.
Top with pineapple, brush with remaining sauce, cook 30 min more.
Baked Chicken with Cheese
8 chicken breasts, de-boned
6 tbs peanut oil
2 tbs lemon juice
2 tbs thyme
Salt, pepper
8 slices of boiled ham
8 slices of cheese
8 slices of tomato
Cut foil into 12" squares, place chicken in center. Combine oil, lemon juice, thyme and mix well. Spoon
over breasts. Seal foil well and place in 350 Dutch oven. Bake 30 min. Open foil and place one slice
ham, cheese and tomato over each breast. Bake open for 3 to 5 min. Remove from foil and place on
serving platter.
Easy Chicken Casserole
1 Whole chicken cooked, boned, chopped
2 cans Cream of Chicken Soup
1 c Mayonnaise
1 box "Stove Top" stuffing, chicken flavor
Combine soup and mayonnaise in a large bowl. Add seasoning pkg from stuffing mix and 3/4c 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.
Chicken Cacciatore
3 lb frying chicken, cut up
1/4 tsp black pepper
3 tbs oil
1/4 tsp cayenne pepper
2 medium onions, thinly sliced
1 tsp oregano
2 cloves garlic, minced
1/2 tsp basil
1 can (1 lb) tomatoes
1/2 tsp celery salt
1 can (8 oz) tomato sauce
1 bay leaf
1/3 c minced green pepper
1/4 c Chianti wine
1 tsp salt
Brown chicken pieces in hot oil in lid of oven. Layer onions in oven. Put browned chicken pieces on top of
onions and add remaining ingredients. Cover and cook 1 to 2 hours. Discard bay leaf and serve chicken
and sauce over buttered spaghetti.
Chicken and Dumplings
1 envelope chicken noodle soup mix (NOT single serving size)
1 6-1/2 oz can boned chicken
Buttermilk biscuit mix
Mix soup mix with about half the normal water, add boned chicken and bring to a boil. Mix biscuit mix and
drop by spoonfuls on the chicken mix. Cover tightly and SIMMER (not too hot) until dumplings are done
(usually takes 12-20 minutes). Serves two or three. I have made a double recipe and served six by
adding a small can of mixed vegetables.
Jim Sleezer, Roundtable Commissioner, Pawnee Bill District, Will Rogers Council, Stillwater, OK
Chicken Pot Pie
3 to 3-1/2 lb Chicken
Chopped parsley
2-1/2 tsp salt
4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped
1 medium onion, chopped
1/2 tsp saffron
4 medium potatoes, peeled, cut
4 stalks celery, thinly sliced
1/4 tsp pepper
Dough:
2 c sifted flour
2 eggs
1/2 tsp salt
4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover
chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do
not overcook. Remove the chicken from the broth to make dough, place the flour into a mixing bowl.
Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour,
adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with
clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a
15" square and cut each square into 2" squares with a sharp knife. Add potatoes and celery to the broth,
simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add
the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing
them down gently. Cover and simmer 20 min. Ladle the pot pie into large soup bowls and garnish with
chopped parsley and the wedges of hard cooked eggs.
Chicken Gumbo
2 lb chicken breasts, 1" cubes
2 lb fresh okra, sliced 1/4" slices
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 c celery, chopped
4 tbs cooking oil
3 tbs flour
3 medium tomatoes, cut up
2 cloves garlic, minced
Salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and
garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and
celery. Cover and cook about 30 min, until vegetables are done. Add chicken and simmer an additional 6
min.
Duck with Sauerkraut
2 qt Sauerkraut
2 medium onion, quartered
3 tbs brown sugar
Salt
Pepper
1 c water
1 whole game duck
Bake duck in 375 oven for 25 to 30 min. Pour sauerkraut, water, onions, brown sugar, salt and pepper
over duck and stir well. Simmer for 1-1/2 hours. Good served with mashed potatoes.
Apricot Glazed Cornish Hens
6 Cornish Game Hens
Wild rice and sausage dressing mix (1 to 1-1/2 lb)
1 jar (12 oz) Apricot preserves
Salt
1/2 c water
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about 1 c of
dressing. Tie legs together with string. Place into Dutch oven. In small saucepan, combine preserves
and water and bring to a boil, stirring occasionally, set aside. Place hens on a rack in Dutch oven. Do not
place on bottom, they will burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender. During last 1/2 hour
of baking, baste hens frequently with preserves mixture. Remove strings before serving. If desired, split
in half for smaller servings. Serve with remaining preserves.

Chili Dishes

Mike's Chili
2 lb ground beef
4 tbs water
1 tbs oil
2 tsp each of salt, sugar, Worcestershire Sauce, cocoa, ground cumin, oregano
1/2 tbs Tabasco sauce
1 large onion chopped
1-1/2 tbs chili powder
2 cans kidney beans
3 c canned tomatoes
Brown ground beef in oil. Add onion and cook until it turns clear. Add remaining ingredients except
kidney beans and simmer 1 hour covered. Add kidney beans and cook 1 additional hour uncovered.
Texas Chili
2 lb lean chuck roast
1 large onion
Bacon grease
6 cloves garlic, minced
6 jalapeno peppers, seeded & chopped
2 tsp salt
4 tbs chili powder
1 tbs cumin
1 tbs oregano
1 (20 oz) can tomatoes, chopped
Brown meat, garlic and onions in bacon grease. Add jalapeno peppers and mix well. Add remaining
ingredients, cover and cook 1 hour
Chili a La 1772
1/2 lb dried pinto beans
1 lb hot sausage
1 lb ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 can (6-ounce) tomato paste
1 quart tomato juice
3 tbs. chili powder
1 tbs. dry mustard
1 tbs. vinegar
1 tbs. Worcestershire sauce
1/2 tsp ground cumin
1/2 tsp coriander
1 tsp salt
1 tsp pepper
3/4 tsp ground allspice
1/2 tsp ground cinnamon
5 bay leaves
Dash of hot sauce
Pinch of red pepper
Combine ground meat, onion, and garlic in a large Dutch oven; cook until meat is browned, stirring to
crumble meat. Drain off pan drippings. Add remaining ingredients, mixing well. Cook, uncovered, over low
heat 1 1/2 hours, stirring occasionally. Remove bay leaves. Yield, about 2 1/2 quarts. Cook beans
separate and add to chili.
Robert Thornton, SPL, and Roger Dailey, SMALL, Troop 1772, Potomac, MD
Homestyle Chili
1 lb ground beef
1 large yellow onion, chopped
3 cloves garlic, minced
1 tbs cumin
2 tbs chili powder
1 tbs Worcestershire sauce
1 (20 oz) can tomatoes, chopped
1 green bell pepper, chopped
1 c red wine(dry)
Salt & pepper to taste
1 lb uncooked kidney beans
Cover beans with 2"-3" water. Bring to boil, remove from heat and let stand 1 hour. Drain and set aside.
Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer about 1 hour.
Variations: Use black beans instead of kidney beans. Add fresh ground ginger, paprika or cocoa.
Green Chili
2 lb lean pork
2 stalks of celery, chopped 1/2"
2 medium tomatoes, chopped
1/2 c Ortega Green Chilies
6 cloves garlic, minced
3 tbs jalapeno pepper sauce
Brown pork in a dab of oil. Add remaining ingredients and mix well. Add 1-2 cups water. Cover and
simmer 45 min to 1 hour. If it is too thin, remove cover and continue to simmer until thickened.
Chili Rellano Casserole
2 large cans whole green chilies
1 lb cheddar cheese
1 lb Monterey Jack Cheese
1 can (13 oz) evaporated milk
3 tbs flour
4 eggs, separated
Salt & Pepper
Place 1/2 of chilies in bottom of greased casserole dish, cover with all of
cheddar cheese. Top with rest of chilies. Cover with all of jack cheese.
Beat egg whites until stiff. Beat yolks with flour, milk, salt and pepper in
large bowl. Fold egg whites into yolk mixture. Pour over casserole. Bake in
325 Dutch oven for 45 minutes or until knife inserted in center comes out
clean.
Rosie Highers, Ft Walton Beach, Fl