Let’s eat! For this installment of “Scouting Show and Tell,” we asked Scouters to share their favorite Dutch oven meals, whether they or their Scouts created them. Either way, they look amazing. Check out these recipes and visit go.scoutingmagazine.org/showandtell to send us yours.
You can also show us other ways you make Scouting shine through the online form, by emailing us at firstname.lastname@example.org or via social media using #ScoutingShowandTell
Janet Johnson, an assistant Scoutmaster for Troop 422 in Enumclaw, Wash., is a Cooking merit badge counselor.
“I frequently cook for the Scoutmasters on our campouts,” Johnson says. “When I do, I like to cook meals that Scouts could cook. I want to set an example and show them what they can do.”
At the troop’s annual pioneering weekend, Johnson wanted to add a little heat to a breakfast casserole, which she affectionally calls a “catastrophe,” so instead of country sausage, she used Italian.
1 tablespoon olive oil
1 pound Italian sausage
1 medium white onion, peeled and diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
1⁄3 cup milk
1 bag (20-ounce) frozen hash browns, thawed
2 cups shredded mozzarella cheese
1⁄4 teaspoon freshly ground black pepper
3 thinly sliced green onions
Either on coals or on a propane stove, preheat a 12-inch Dutch oven and add 1 tablespoon olive oil. Add the onion and red pepper, and sauté for 5 minutes until cooked. Add the garlic and sauté for an additional 2 minutes until fragrant. Add the sausage and brown it, crumbling with a spoon as it cooks. Remove from heat. Add the hash browns and 1 1⁄2 cups cheese. Stir to combine.
In a separate bowl, whisk together the eggs, milk and black pepper. Add them to the Dutch oven and stir to combine. Top with the remaining 1⁄2 cup of shredded cheese. Cover and move to coals. Bake using 18 coals on the lid and nine coals underneath for 1 hour. Sprinkle with green onions and serve.