I was involved in Scouting close to 20 years. My other Scout leaders and I did alot of Dutch Oven Cooking in camp. It was fun and it was goooood!
The scouts loved it and got pretty good them selves cooking in a Dutch oven.
The Autumn Camping and Dutch oven cooking was the best. Outdoors all day in cool clean crisp air and sitting down to the smells coming out of that Dutch Oven when lifting the lid. We have Mountain Men re-enactor's whom enjoy doing Dutch Oven cooking
For Christmas, one of the Family got me a Camp Cooking book, 100 Years of Camp Cooking by the National Museum of the Forest Service History. Has alot of recipes, hints, and short stories from the Forest Service. Great pictures too from camps of old in the Forest Service. Here are a few of the recipes.
BREAKFAST MEMORIES
Sausage
5-6 small potato's, cubed
1/2 small onion chopped
1/4 cup chopped green pepper
6-7 eggs
milk(optional)
1/4 cup American or cheddar cheese
GRAVY:
2 tbsp flour
S&P
glass of milk
Cook sausage in a skillet. Remove sausage and add potato's to skillet with grease from sausage. (Add shortening if you nedd to to keep potato's from sticking). Add green pepper and onion. Cook until potato's are tender. Add eggs and crumbled sausage. Add a little milk to eggs if you like to make them fluffy. Add cheese, cook until eggs are done.
GRAVY: Mix flour with salt and pepper in just enough grease to coat bottom of skillet. Brown to desired done-ness and add about a glass of milk. If not enough add water until your skillet is about 3/4 full. Stir constantly until gravy starts to thicken. Remove from heat and stir until desired consistency is obtained.
Note: I add garlic to the potato's as they are cooking-just enough to taste, and this works in two ways: adds a good flavor and help keeps the insects away. Sharon Waid, Region 8, Ozark-St. Francis National Forests, Arkansas
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HINT*Butter will keep indefinitely by submerging in a strong salt solution, preferably in a sealed fruit jar. Keep in a cool place.
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RIVER RUNNIN' COFFEE
Use coffee pot or empty 1 pound coffee tin. Fill tin with water to within 1" of top of tin. Holds 12 cups of water. Put in 1 tablespoon of coffee for each cup. Set tin on red hot bed of coals and forget about it until it boils. Take pot off coals and add 1/2 cup of cold water to settle grounds, or toss in two egg shells to do the same thing.
To clean inside of tin, wipe dry with towel or cloth. USE NO SOAP! To reduce soot on outside of tin, coat outside of tin with soap before putting it on coals. Soot will wash off even in cold water. Don Duff, Region 4 Retiree.
The scouts loved it and got pretty good them selves cooking in a Dutch oven.
The Autumn Camping and Dutch oven cooking was the best. Outdoors all day in cool clean crisp air and sitting down to the smells coming out of that Dutch Oven when lifting the lid. We have Mountain Men re-enactor's whom enjoy doing Dutch Oven cooking
For Christmas, one of the Family got me a Camp Cooking book, 100 Years of Camp Cooking by the National Museum of the Forest Service History. Has alot of recipes, hints, and short stories from the Forest Service. Great pictures too from camps of old in the Forest Service. Here are a few of the recipes.
BREAKFAST MEMORIES
Sausage
5-6 small potato's, cubed
1/2 small onion chopped
1/4 cup chopped green pepper
6-7 eggs
milk(optional)
1/4 cup American or cheddar cheese
GRAVY:
2 tbsp flour
S&P
glass of milk
Cook sausage in a skillet. Remove sausage and add potato's to skillet with grease from sausage. (Add shortening if you nedd to to keep potato's from sticking). Add green pepper and onion. Cook until potato's are tender. Add eggs and crumbled sausage. Add a little milk to eggs if you like to make them fluffy. Add cheese, cook until eggs are done.
GRAVY: Mix flour with salt and pepper in just enough grease to coat bottom of skillet. Brown to desired done-ness and add about a glass of milk. If not enough add water until your skillet is about 3/4 full. Stir constantly until gravy starts to thicken. Remove from heat and stir until desired consistency is obtained.
Note: I add garlic to the potato's as they are cooking-just enough to taste, and this works in two ways: adds a good flavor and help keeps the insects away. Sharon Waid, Region 8, Ozark-St. Francis National Forests, Arkansas
-------------------------------------------------------------------------------------
HINT*Butter will keep indefinitely by submerging in a strong salt solution, preferably in a sealed fruit jar. Keep in a cool place.
--------------------------------------------------------------------------------------
RIVER RUNNIN' COFFEE
Use coffee pot or empty 1 pound coffee tin. Fill tin with water to within 1" of top of tin. Holds 12 cups of water. Put in 1 tablespoon of coffee for each cup. Set tin on red hot bed of coals and forget about it until it boils. Take pot off coals and add 1/2 cup of cold water to settle grounds, or toss in two egg shells to do the same thing.
To clean inside of tin, wipe dry with towel or cloth. USE NO SOAP! To reduce soot on outside of tin, coat outside of tin with soap before putting it on coals. Soot will wash off even in cold water. Don Duff, Region 4 Retiree.
arsley, sage, rosemary, and tyme
