ProgramsVarsity ScoutingDutch Oven Recipes

Thanks to PapaDutch for coordinating this event.

Congratulations to all that participated.

This was the first year we had to cook on propane only.

Team 6670

Scones

1. Put approximately 14 cups of flour in the pan and make 5 wells with your hand.
2. In the middle well pour 2 pkgs yeast and pour lukewarm water over the top so that it will start dissolving. Don't let the yeast run out of the well.
3. In the remaining wells place the following ingredients:
a. 1 c. shortening
b. 1? c. powdered milk (unmixed)
c. 4 tsp. Salt
d. 4 tbsp. Honey
4. Mix thoroughly
5. Add water until the dough becomes sticky (sough must be sticky for the ingredients to mix).
6. Knead well (this is crucial)
7. Add flour until the mixture becomes dough-like.
8. Divide and place in Dutch ovens and cover with a lid.
9. Set the oven in a warm place (but not too close to the fire).
10. With the shovel, pull enough coals off the side of the fire for the Dutch oven to sit on. Place the Dutch oven on top of the coals.
11. Cover the Dutch oven lid with coals.
12. Allow to cook about 30 minutes.

Butter
Pour 2 pints of cream in zip-lock bags along with a few clean rocks. The bag is shaken until the cream becomes butter.

Dutch oven Chicken

12 Chicken breasts
12 Potatoes
1 lb bacon
2 onions
1 lb carrots (Peeled)
1 can cream of chicken soup

1. Chop and brown bacon
2. Dice and cook onions
3. Brown chicken
4. Peel chop and add potatoes
5. Add carrots
6. Add soup
7. Cook one hour

Team 6746

Linguini with Black Pepper Sausage

Ingredients

Linguini
Black Pepper Sausage
Garlic
Olive Oil
Flour
Half and half
Milk
Fresh Parsley

Instructions

Black pepper sausage and garlic cooked in olive oil in frying pan.
Remove black pepper sausage
Add flour to olive oil until thick (with heat off)
Heat on
Add half and half
Add milk if too thick
Put sausage back in and simmer.

Before the other crap heat water with a little oil
Add linguini and cook until tender
Drain noodles
Put noodles on plate
Put sausage over noodles
Add parsley

Blueberry Poppy Binge

2 cups flour
1? cups sugar
1 package (3 ? ounces) instant French vanilla pudding
? cup water
1 teaspoon almond flavoring
1 teaspoon butter flavoring
1 teaspoon salt
1? teaspoons baking powder
4 eggs
1 cup dairy sour cream
? cup vegetable oil
2 teaspoons vanilla
? cup chopped pecans
? cup poppy seeds
3 cups Binge Icing
1? cans (20 ounces each) Blueberry pie filling.

Combine in mixing bowl, flour, sugar, pudding, water, almond flavoring, butter flavoring, salt baking powder, eggs, sour cream, oil vanilla; beat until well blended. Stir in pecans and poppy seeds. Scrape batter into a greased and floured 12" Dutch oven. Bake for 30 to 40 minutes with 6 to 8 briquettes on the bottom and 10 to 12 on top. Remove from heat and when cake begins to pull away from the sides of the oven and a toothpick inserted into the middle comes out clean.

Let cool with lid off for 5 to 10 minutes, then invert cake onto a rack. Invert again onto the Dutch oven lid so the cake is right-side up. Allow to cool for additional 20 minutes.

Split cake in half horizontally. Set the top half to the side. Spread half of the Binge Icing on the bottom half, then spread on half of the blueberry pie filling. Replace the top half. Repeat with icing and pie filling. Garnish with fresh flowers. Cut into 12 wedges and serve.

Binge Icing

1 package (8 ounces) cream cheese, softened.
2 teaspoons vanilla
1/3 cup fresh lemon juice
1 can (14 ounces) sweetened condensed milk.

In mixing bowl, whip together cream cheese, vanilla, lemon juice and sweetened condensed milk. Use as directed above.

Team 7771

Dang Good Barbequed Spareribs

Pork spareribs or boneless country style spareribs sliced in pork fingers
Barbeque Sauce

It is suggested that ? pound of meat for each person to be served.

Brown in hot oil the spareribs. Drain off the excess oil. Add your favorite barbeque sauce, making sure all the meat is covered. Simmer 1? - 2 hours or until tender on warm bed of coals cooking from bottom only.

Black Pot Funeral Potatoes

1 lb bag of diced or shredded potatoes
2 cans cream of chicken soup
1 cup mayonnaise
1? cups of grated cheddar cheese
? cup of butter
1 cup sour cream
2 cups corn flakes

Mix together all of the above ingredients (except corn flakes). Place in a well-greased Dutch oven. Top with crushed cornflakes. Bake in a moderate fire from the top and bottom until heated thoroughly, approximately 30-35 minutes.

Team 7751

Spare Ribs

Brown Sugar
Honey
Hickory smoke barbeque sauce
Ribs


Upsidedown Pineapple Cake

Butter
Brown Sugar
Pineapple
Cherry
Cake mix
Sprite
Coolwhip

Team 6472

Barbeque Ribs.

12 inch Dutch Oven
12 top coals
18 bottom coals
1 28oz Bottle of your favorite Barbeque sauce
1 cup brown sugar
2 Tbsp. Vinegar
2 Tbsp. Worcestershire Sauce
2 Tbsp. Lemon Juice
1 Onion (chopped)
4 lbs Ribs
Chopped Red Bell pepper as Garnish

Instructions
Layer ribs in the bottom of a Dutch oven. Mix all ingredients together and pour over meat. Cook ribs for 2 hours.

Grandma's Big Chocolate Chip Cookies

1 cup shortening
? cup Brown Sugar
? cup White (Granulated) Sugar
2 eggs
1 tsp. Vanilla
2 ? cup Unsifted Flour
1 tsp. Baking Soda
1 tsp. Salt
1 12oz Pkg. Chocolate Chips

Instructions
After mixing ingredients, bake for 10-12 mintes at 375 degrees.

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