October 1999

Illustration by Arnie Ten

For weekend camp-outs or a long-term base camp, a cast-iron Dutch oven is one of the most versatile cooking utensils you can find.

Let your patrols plan a full-course banquet using several Dutch ovens. The recipes below are from the Special Cooking segment in the BSA publication, Troop Program Features (Volume III, No. 33112). The BSA Supply Division carries other helpful books, including Dutch Oven Cooking (W33549) and The Outdoor Dutch Oven Cookbook (W3229).

Pot Roast

• 4 lbs. chuck or round roast
• 8 medium onions, sliced
• 8 potatoes, sliced
• 8 carrots, sliced
• Cooking oil
• Salt and pepper

Preheat oven and lid and place on coals. Rub flour on the roast and brown all sides in a small amount of oil in the oven. Add 1/2 inch of water. Put the lid on the pot and cover with a layer of coals. Simmer three to four hours.

Check occasionally and add water if necessary. After about two hours, add the vegetables. Replace the lid and continue simmering until everything is tender. Serves eight to 10.

Peach Cobbler

• 2 No. 2 cans sliced peaches
• 2 cups biscuit mix
• 1/2 cup sugar
• 1/2 tsp. cinnamon

Preheat Dutch oven slightly over hot coals. Put a baking pan in the bottom and pour in peaches. Reserve some of the juice so that the cobbler won't be mushy.

Following the instructions for the biscuit mix, combine biscuit mix with milk or water. Pour the dough on top of the peaches and sprinkle with sugar.

Put the lid on the oven and place coals on top. Bake until crust is golden brown. Serves 10.

Troop program ideas and methods for improving patrol teamwork, adapted from material by the late William "Green Bar Bill" Hillcourt or from other sources, appear periodically in this column.

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