**************************************BREAKFAST RECIEPES***************************************** Breakfast Sausage Souffle Ingredients: 12-15 slices bread; cubed 3/4 cup milk 6 Tbs. butter; melted 1 tsp. dry mustard 1 lb. shredded Cheddar cheese 18 eggs 1 lb. cooked sausage salt and pepper to taste Directions: Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set. ************************************************************************************ Sunrise Smokies Ingredients: 2 lbs. pre-cooked, small sausages (choose your favorite little smokie brand or breakfast link sausages) 12 slices of bread, crusts removed 1 16-oz. package grated sharp cheddar cheese 12-16 eggs, beaten (figure 2 per person) 6 oz. fresh mushrooms 1 4-oz. can mild chilies, drained 3 Tbls margarine or cooking oil Salt and pepper -------------------------------------------------------------------------------- Directions: Grease your Lodge Dutch oven thoroughly, bottom and sides, with margarine or cooking oil. Break bread into small pieces and layer in the bottom of the oven. Pour beaten eggs over bread. In a separate container mix shredded cheese, sausage, mushrooms and drained chilies. Pour over eggs, do not stir. Cover oven and place over 5 charcoal briquets putting 20 briquets on top. Cook for approximately 30 minutes, checking periodically for burning. If bread is burning, remove bottom briquets. Breakfast is ready when cheese is bubbling and eggs are done. Salt and pepper to taste. You may want to have some mild salsa or ketchup on hand to put on top to add a little kick. *************************************************************************************** Cattleman's Breakfast Ingredients: 2 lbs. sausage 2 lbs. hash brown potatoes 8 eggs, beaten with 1/4 cup water 2 cups grated chedder cheese -------------------------------------------------------------------------------- Directions: In a 12" Dutch oven, crumble and fry the sausage (24 briquets on bottom). When browned, remove sausage from oil and drain on paper towels. Using the sausage drippings in the pan, cook hash browns and spread them evenly over the bottom of the oven. Place cooked sausage over potatoes and pour egg mixture over top. Sprinkle with cheese, cover and cook 20-25 minutes, until eggs are cooked through (8 briquets on bottom of Dutch oven and 16 on top). **************************************LUNCH RECIEPES***************************************** Pork Chop Medley Ingredients: 3lbs cubed pork chops 1doz red new potatoes 1 onion bunch asparaguas carrots 1 bag mushrooms sliced 1/2 bag cayenne pepper 1 tbs in dutch oven #12 ***************************************************************************************** PHILLY CHEESE STEAK SANDWICH Ingredients: 3 onions, sliced thin 4 tbs margarine 1 lb thin sliced roast beef 2 jars cheese whiz 8 steak rolls, almost split Directions: Saute onions in margarine in large skillet. When onions are clear, add roast beef and cook until steak steams. Place slices of beef rolls followed by onions. Heat cheese whiz and pour at least 3 tbs cheese on each sandwich. ****************************************************************************************** GEEZER SOUP Ingredients: 1 lb ground beef 2 potatoes, cubed 1 medium onion, chopped 1 can whole corn 1 can green beans 1 can peas 1 can baked beans 1 can tomato soup 1 can tomatoes 2 tbs chili powder 1 tsp cumin 1 bay leaf Directions: Brown ground beef and onions together in Dutch oven. Add all ingredients except seasonings. Do not drain cans before adding. Cook 7until potatoes are done. Add seasonings and cook 30 minutes **************************************SUPPER RECIEPES***************************************** Corn Bread Chili 1 lb gound beef or buffalo 3 cloves garlic, minced 1 tbs chili powder 1 (20oz) can tomatoes, chopped 1 c red wine (dry) 1 lb kidney beans 1 lg yellow onion, chopped 1 tbs worcestershire sauce 1 green bell peper, chopped salt & peper to taste Directions: Brown ground beef with onion and garlic. Add remaining ingredients. Cover and simmer about 1 hour. Variations: Use black beans instead of kidney beans. Add fresh ground ginger, paprika or cocoa. ---------------------------------------------------------------------------------- SOUR CREAM CORN BREAD Foil Pan 9 to 10 inch 2 pkgs. Jiffy corn bread mix 1 lg. can Niblets cream corn 1 pt. sour cream 4 lg. eggs Mix all ingredients together. sPREAD over cooked chili Bake approximately 45 minutes at 450 degrees *********************************************************************************************** SPRITE POTATOES Ingredients: 1 lb bacon1 large onion, sliced thin with skin on 2 cloves garlic, minced 1/2 lb fresh mushrooms, sliced 1 can Sprite 1 tsp salt 1/2 tsp pepper 1/4 cups parsley flakes 1/2 lb grated cheddar cheese Directions: Cut bacon into small pieces and brown in Dutch oven. Drain and add onion and garlic. Cook until clear. Add potatoes and mushrooms and mix well. Pour in Sprite, sprinkle with salt and pepper. Cover and cook until potatoes are tender. Add parsley and cook another 5 minutes. Just before serving, top with cheese and serve after cheese melts. *********************************************************************************************** BLACK-EYED PEAS AND SAUSAGE JAMBALAYA Ingredients: 1lb white onions, chopped 1 bunch green onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 1/2 cups parsley, chopped 1 1/2 lbs salt pork, boiled once, cut into small pieces 1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces 1/2 lb dried blackeyed peas, boiled until half done 6c water 1 1/2 lbs rice Directions: Saute onions, pepper, garlic, and parsley in Dutch oven with 2 tbs olive oil. Add salt meat, sausage, black-eyed peas, and rice. Add water and bring to boil. Mix well, cover, and reduce heat to low. 0Cook 45 minutes. Remove cover 5-10 minutes before serving. ******************************************************************************************** mountain Man burritos 1pkg sausage 1 pkg bacon 1pkg potatoes Obrien 2dz eggs 2pkg torillas ******************************************************************************* sloppy joes 2 large green peppers, chopped 2 large onions, chopped 1 cup celery, chopped 2 to 2 ½ pounds ground beef 1 ½ bottles Brooks Ketchup 1 tablespoon white vinegar 2 tablespoons brown sugar Salt and pepper to taste Brown meat. Drain fat. Add rest of ingredients and simmer 1 hour. buns ******************************************************************************** Ketcham Canyon Stew Makes 12 servings From Spirit of the West - Cooking from Ranch House and Range. Chapter: The Great Cattle Drives and The Open Range, Page 91 Scoutmaster favorite! 12 strips thick-sliced bacon, chopped 1/2 cups unbleached all-purpose flour 1 teaspoon ground black pepper and salt 1 teaspoon dried thyme 1 teaspoon sage leaves (optional) 4 pounds beef chuck roast or bottom round 2 cupss chopped onions 3 cupss strong coffee 6 tablespoons chili sauce or ketchup 3 1/2 tablespoons molasses 3 1/2 tablespoons worcestershire sauce 30 smalls boiling onions peeled, or 5 med. onions 12 smalls red potatoes, peeled and quartered 8 carrots, cut into 1 1/2 lengths Chopped fresh parsley for garnish (optional) In a Dutch oven over medium-low heat, cook the bacon slowly to render the fat. Remove the cooked bacon with a slotted spoon and set aside. Combine the flour, 1 teaspoon of salt, the pepper, and thyme. Path the beef cubes dry and toss with the flour mixture. Over medium-hith heat, brown the beef in the bacon drippings, working in batches if necessary. Remove the browned meat and set it aside. Add the chopped onions to the pan and cook 1 to 2 minutes. Stir in the coffee, chili sauce, molasses, Worcestershire, and reserved beef and bacon. Cover and simmer over low heat 1 hour, stirring occasionally. Add the boiling onions and 3 cups of water. Simmer, covered, for 30 minutes. Stir in the potatoes, carrots and more water, if necessary. Continue to simmer the stew, partially covered, for about 30 minutes, or until the potatoes and carrots are tender. Add salt to taste and serve garnished with fresh parsley, if desired. Book: Cee Dub's Dutch Oven and Other Camp Cookin' Chapter: Soup/Chili/Stew ********************************************************************************* Book: Dutch Oven Chapter: Breakfast Egg and Sausage Bake w/Mushrooms Makes 8 servings Adapted for Dutch Ovens. Prepare the night before! Adjust for 90% men and outdoors camping 1 1/2 pounds sausages, browned, crumbled and drained 12 eggs, slightly beaten 2 2/3 cups milk 8 slices bread, cubed 1 1/3 teaspoons salt 1 1/3 teaspoons dry mustard 8 ounces Jack-Colby cheese, shredded (about 1 1/2 cups) ½ cup mushrooms optional Mix all ingredients. Pour into storage container and refrigerate for 12 hours (overnight). Pour into seasoned Dutch Oven or greased new Dutch Oven. Bake at 350 degrees for 40+ minutes or until knife comes out clean. 350 degrees is about 7 brickets on bottom and 17 on top. *******************************************************************************************************************