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).
- 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.
- 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.
October 1999 Table of Contents
Copyright © 1999 by the Boy Scouts of America. All rights thereunder reserved; anything appearing in Scouting magazine or on its Web site may not be reprinted either wholly or in part without written permission. Because of freedom given authors, opinions may not reflect official concurrence.
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