Quick & Easy Breakfast Casserole (a.k.a. - Cholesterol Casserole)
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12" Dutch oven with heavy-dutyfoil. Lightly grease the foil with butter.
Break up bread into the oven.
Crumble cooked sausage meat over bread andcover with cheese.
In a separate bowl, mix eggs (lightlybeaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixtureover the layered bread/sausage/cheese in the oven, cover, and bake for 35 - 40minutes, checking occasionally.
The cheese rises to the top, melting into agolden brown crust over a fluffy layer of eggs, making a super filling camp breakfastfor a crowd!
Hobo Hash
Ingredients
4 or 5large potatoes cut into 3/8” chunks
1 dozeneggs
Ham cutinto ¼” chunks
Gratedcheddar cheese (mild or sharp)
Process:
1. Add asmall amount of olive oil to Dutch oven.
2. Bring upto temperature.
3. Add hamand cook until done.
4. Removeham.
5. Insertpotatoes and cook until they are well browned.
6. Add hamand eggs.
7. Stir andcook until done over low heat.
8. Coverwith grated cheese until it all melts.
Serve withToast.
Mountain Man Breakfast
Ingredients
1/2 lb bacon (or pre-cooked sausage)
Med onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz eggs
Small jar of salsa (optional)
The following requires 6-9 bottomcoals and 12 -15 top coals:
Cooking process:
1. Pre-heat 12" Dutch oven.
2. Slice bacon and onion into smallpieces and brown in the bottom of the DO until onions are clear.
3. Stir in the hash brown potatoesand cover;
4. Remove cover and stir occasionallyto brown and heat potatoes (15-20 minutes)
5. Scramble the eggs in a separatecontainer and pour the mixture over the hash browns.
6. Cover and cook until eggs start toset.(10 - 15 minutes)
7. Sprinkle grated cheese over eggmixture, cover and continue heating until eggs are completely set and cheese ismelted.
Optional:
1. Cover cheese/egg mixture with asmall jar (about 1 cup) of salsa.
2. Cover and cook for an additional3-5 minutes.
3. Slice and serve like quiche. (Realmen don't eat quiche but I sure get
4. lots of requests to cook up theMountain Man.)
Cooking times will vary with theweather and your state of awake but its almost impossible to screw up.
Serves 6.
Pita Pocket Breakfast
1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa
Pre-heat Dutch oven (12 coals on the bottom).Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic, pepper, sautéwith sausage. Add eggs, sausage fat and cook together until eggs are scrambled.Spoon into Pita Pockets top with salsa to taste. (Hints: Brown sausage andsauté garlic onions and peppers in advance, refrigerate or freeze in Zip lockbags. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. Thiswill save time and reduce the sausage fat that will need to dispose of). Divvyup and stuff mixture into a pita bread.
Camelot Chicken
Ingredients: Glaze:
10Chicken Breasts 6egg yolks
¼ cupwalnuts, coarsely ground 2Tablespoons honey
¼ cupfilberts, coarsely ground
4Tablespoons butter
3Apples cored and peeled
¼ cupraisins
¼ cupcurrants
½teaspoon cinnamon
½Tablespoon salt
2/3cup chicken broth
Method:
1.Preheat Oven to 350 degrees
2. Ina Dutch Oven or shallow covered baking dish, sauté the chicken and nuts inbutter until the meat is white.
3.Leave in dish and remove from heat.
4.Cut apples into thin slivers.
5.Mix the salt, cinnamon, raisins and currants with apples.
6.Distribute the spices and fruits amongst the chicken and nuts.
7.Pour on the chicken broth.
8.Baked covered in a slow oven for 45 to 55 minutes, until the chicken is tender.
9.Remove from oven while preparing the glaze.
10.Beat the egg yolks and honey thoroughly.
11.Evenly pour over chicken as to coat each piece.
12.Return it to the oven uncovered at 400 degrees for 5 to 7 minutes.
13.Serve warm.
Slum Gullion
Ingredients:
3lbs. ground beef
8medium-sized potatoes
1 lb.Bacon
1 32oz. Can tomato sauce
1 lb.Velveeta cheese
2medium onions
Method:
1.Peel and boil potatoes in medium pot.
2.Slice cheese into chunks.
3.Fry bacon in frying pan. Dispose of grease properly, leaving bacon in thefrying pan.
4.Add ground beef, then brown and drain the meat in the frying pan. Put cookedmeat into the Dutch Oven.
5.Peel and slice onions and sauté (fry) in the frying pan. When cooked, add themto the Dutch Oven.
6.Add all other items to the Dutch Oven, stir, then cover and bake until thecheese is melted.
7.Best served with bread, corn, and milk!
Estrem Guadalupe Chili Pie
(Named in honor of Dan Estrem, former Troop701 leader who improved an existing recipe)
Ingredients:
3lbs. ground beef
1medium onion
2Tbsp. margarine
2 15oz cans chili beans
2tsp. chili powder
1/2tsp. salt
1 lb.cheddar cheese
2 8oz cans tomato sauce
2 6oz boxes cornbread mix
Method:
1.Brown ground beef, onion and margarine.
2.Add beans (do not drain).
3.Add chili powder and salt.
4.Add tomato sauce and cheese.
5.Cook for 15 minutes in Dutch oven.
6.Mix cornbread according to directions on box.
7.Add cornbread to Dutch oven and cook for 20-30 minutes, until cornbread isdone.
8.Serve with tossed salad (below).
TossedSalad
Lettuce
Hard-boiledeggs
Chickpeas
Tomatoes
Carrots
Mushrooms
Saladdressing
Shred(tear) lettuce into small pieces. Cut tomatoes into small, thin slices. Cut
carrotsinto small pieces. Peel hard-boiled eggs and cut up eggs into small pieces.
Alloweach Scout to fix his own salad and add dressing to individual taste.
Wollet's Witches Brew
Ingredients:
1pound uncooked bacon, cut into 1" squares
2 poundsground beef
2stalks celery, diced
1medium onion, diced
2cans (15 oz.) diced tomatoes
1 can(15 oz.) red kidney beans
1 can(15 oz.) black beans (frijoles negros)
1small bag (8 oz.) egg noodles, uncooked
1tsp. salt
1/2tsp. black pepper
1/4tsp. garlic powder
Method:
(Combinespices into small zipper lock bag before camp.)
Frybacon and ground beef in Dutch oven or large skillet, stirring frequently. Whendone, drain off fat. Add celery, onion, tomatoes, beans, noodles and spices.Stir.
CoverDutch oven and bake 45 min.-1 hr. Dinner is ready when most of the liquid hasbeen absorbed and the noodles are done.
Yield:8-10 servings
Corn Casserole
Ingredients:
½ C.butter or margarine
17oz. whole kernel corn, drained
17oz. can, cream style corn
8 oz.sour cream
8 oz.box of yellow corn muffin mix
2eggs, slightly beaten
Method:
1.Melt butter in 2-quart casserole pan
2.Beat eggs and add sour cream
3.Stir in all corn and muffin mix
4.Spoon into casserole
5.Bake uncovered for 55 minutes at 350 degrees
Banana Boats
Ingredients:
1banana
1tablespoon chocolate chips
1Tablespoon butter
1/2Tablespoon brown sugar
Aluminumfoil
Method:
1.Slice open the top of the banana, but do not remove it from the skin
2.Add brown sugar along both sides of the banana
3.Sprinkle chocolate chips on the top
4.Add butter to the top of the banana
5.Wrap tightly in aluminum foil and place in the coals
6.Cook until chocolate chips and butter have melted
Chocolate Lovers Upside Down Cake
Ingredients:
1 cupflour
¾cups sugar
2teaspoon baking powder
¼teaspoon salt
5teaspoons cocoa
½cups milk
1teaspoon vanilla
2tablespoons melted margarine
1 cupchopped pecans
1 cupboiling water
Topping
½cups sugar
½cups brown sugar
¼cups cocoa
Aluminumfoil
Method:
1. Ina small pot, mix flour, sugar, baking powder, salt, and cocoa
2.Stir in milk and vanilla
3.Add melted margarine and pecans
4.Line Dutch Oven with foil, grease, and flour
5.Pour batter into oven
6.Combine sugar, brown sugar, and cocoa (topping)
7. Spreadmixture over cake batter
8.Pour 1 cup boiling water over top of cake
9.Bake at 350 degrees for 30 – 35 minutes
10.When done, carefully turn over Dutch Oven with the lid on
11.Attempt to remove cake onto lid
12.When cool, carefully peel off foil and serve
Indian Fry Bread
2cups Flour
2tbsp. Salt
2tbsp. Baking Powder
1 cupMilk (can be powdered milk)
Vegetableoil
Heatvegetable oil until hot.
Frydough in vegetable oil until golden brown
Pineapple Upside Down Cake
Ingredients:
Yellowcake mix (Jiffy cake mix doesn't require eggs)
Pineappleslices
Brownsugar
Maraschinocherries
Butteror margarine
Use ametal pan that will fit into the Dutch oven *or* use foil.
Method:
1.Put the pan into the oven so that it rests above or on top of 1/2 inch of water
inthe bottom of the oven. If you are using foil, wrap the foil over the sides ofthe Dutch oven, so that you have a "pan" inside that just rests ontop of the water / other but won't fall in.
2.Use several layers of foil. Put dots of butter in pan.
3.Sprinkle brown sugar over bottom.
4.Place pineapple slices in a single layer on the bottom.
5.Place maraschino cherries in the holes in the pineapple slices.
6.Pour cake batter over this.
7.Close up Dutch oven, place coals on top if desired or possible, and bake untildone.
8.For added flavor, you can include walnuts.