Would you like to be known as a camp cooking legend? Try one of these Scouter-approved recipes, below, and your Scouts will be talking about your delicious Dutch oven creation for years to come.

Never tried Dutch oven cooking before? Head to the Dutch Oven Cooking—Getting Started Guide to gather the know-how you’ll need to tackle these delectable recipes on your next outing.


DutchOvenContestAre you a Dutch oven expert?
In the Dutch Oven Master Chef contest, Scouting magazine will name two Master Chefs with expertise in either sweet or savory Dutch oven creations. Each winner will receive a $200 prize package sponsored by Lodge, including a BSA skillet, BSA Dutch oven, pair of mitts, lid-lifting tool and Lodge cookbook.

To enter, visit scoutingmagazine.org/dutchcontest and send us your recipe. Deadline is May 31. Tim and Christine Conners, authors of several Scout-centric cookbooks, will test your creations and name two Master Chefs. The winning recipes, along with our favorite runners-up, will be published in the September-October issue. – Gretchen Sparling


11 Comments

  1. Reuben Casserole

    5 slices of Rye bread, cubed
    5 slices of Pumpernickel bread, cubed
    1 1/2 lbs deli corned beef, chopped
    1 can sauerkraut, drained and rinsed
    12 oz pkg shredded Swiss Cheese
    1 cup sour cream
    1 cup Thousand Island dressing
    1/4 cup melted butter

    Place half of bread in Dutch oven. Layer sauerkraut then corned beef. Mix sour cream and dressing and pour over the corned beef. Sprinkle with cheese. Add remaining bread. Pour melted butter on top. Bake 350 for 30 minutes.

  2. Award-winning Dutch Oven Apple Cobbler

    This recipe is easy and delicious. It has won several cook-offs and boasts a “secret ingredient”.

    2 cans apple pie filling
    1 Yellow Cake Mix
    1 packet of Maple and Brown Sugar Instant Oatmeal (*Secret Ingredient*)
    1 Stick butter sliced into pats
    12oz Ginger Ale

    Open pie filling and dump into bottom of clean Dutch Oven. Spread evenly. Sprinkle cake mix evenly on top of pie filling. Sprinkle oatmeal packet evenly on top of cake mix. Place butter pats evenly spaced on top. Pour in Ginger Ale. Bake at 325 degrees for about 40 minutes or until cake has firmed up.

  3. 2 cans cherry pie filling
    1 box yellow cake mix
    1 cup oatmeal
    1/2 cup brown sugar
    2 sticks of butter

    -mix dry ingredients together (do it at home and transport in a zipper bag to reduce trash at camp)
    -dump cans of cherries into the bottom of the oven
    -sprinkle the dry mix over the top, spreading evenly
    -cut butter into pats and spread evenly
    -cook at 350F for 45 minutes or so, turning oven and lid 90 degrees every 15 minutes

  4. Here is a Dutch Oven Biscuits & Sausage Gravy recipe that won a Scoutmasters Cookoff at Ed Bryant Scout Reservation on Castle Rock Lake in Wisconsin last summer:

    DUTCH OVEN BISCUITS & GRAVY

    Ingredients

    2 tubes of breakfast sausage

    1/2 Gallon of Whole Milk

    Pre-made Flour Mixture(Please note, you will not use all of this on one recipe):
    2 Cups Flour
    3 to 4 teaspoons* Kosher Salt
    1 teaspoon* Freshly Ground Black Pepper
    1/2 teaspoon* White Pepper
    1/2 teaspoon* Cayenne Pepper
    1/4 teaspoon* Nutmeg
    *Approximate

    2 tubes of the regularPillsbury biscuits (small size, not Grand Biscuits)

    Before leaving, mix the flour salt, peppers and nutmeg together and put in a canister. You will only use about half (as set forth below), reserving some for another time.

    Heat the Dutch Oven over about a dozen coals. Once heated, put in the sausage and with a spatula break it up into whatever size chunks you want. Let cook through, but not until crispy. Once you are satisfied the sausage is fully cooked, start sprinkling the flour (1 cup)over the sausage. I used about half of the canister. Let the flour cook for a few seconds to saturate the sausage grease and coat the sausage pieces, making a roux. Pour in the 1/2 gallon of milk and stir. If it takes a while to heat up and bring to a boil, place the lid on and place some reserved coals on top. Checkoccasionally and stir. Once the gravy has reached a boil and has thickened up, remove the dutch oven fromthe coals. You don’t want the gravy to burn on the bottom of the pot. Next, open the tubes of biscuits and gently place on top of the gravy. Two tubes should cover the whole top. The thickness of the gravy will support the biscuits. Do not submerge the biscuits, or they won’t brown. Place the lid on and cover with coals (you can move coals that were underneath to the top now). Check the biscuits every few minutes. Once the tops of the biscuits are golden brown, you can begin serving. Use a large spoon to pull out a biscuit and then ladle gravy over the biscuits.

    The seasoning is already in the roux, but you can taste it and adjust it as necessary. If you like a thinner gravy, use less flour mixture. If you like a thicker gravy, use more flour mixture. However, you will not really be able to adjust it once the milk is incorporated. There should be enough flour mixture for a second Dutch Oven, or another day.

  5. The one thing nobody is posting is do a quarter turn of the Dutch oven bottom clockwise top counter clockwise helps even out the heat that and there are no calories on a camp out lol

  6. Its not really a recipe, but we have cooked frozen pizza for cracker barrel on the 1st night of a campout (can’t go past that because the pizza thaws). We invert the oven, put the lid on the coals and put the pizza right on top of the lid. We then lower the upside down bottom of the dutch oven over the top of the pizza and add coals. It bakes it up nice and crispy and it is quick and easy.

  7. “Polla Alla Cacciatora” meaning “hunter’s chicken”.

    Ingredients
    1 tablespoon garlic oil (or regular oil with some added garlic or garlic powder)
    1/2 cup pancetta cubes (bacon will suffice if pancetta is not available)
    6 scallions, finely sliced
    1 teaspoon finely chopped fresh rosemary leaves
    1 pound chicken thigh fillets, cut into bit sized pieces
    1/2 teaspoon celery salt
    1/2 cup chicken broth
    1 (14-ounce) can chopped tomatoes
    2 bay leaves
    1/2 teaspoon sugar (i skip usually skip this)
    1 (14-ounce) can cannellini beans, optional

    Method
    Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
    Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
    Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
    Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

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