Troop 98 - Dragon Slayers

Do not meddle in the affairs of dragon slayers,
for you are crunchy and taste good with ketchup.

Troop 98, Columbus GA

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Troop 98 Recipes

Many of these are borrowed from various sources.  When know, the source is noted.  If I have missed any information, please let me know.

Submit your favorite recipes

Index

Open Fire Cooking

• Meatballs / Eggs in orange peels

• Chicken Kabobs

• Hawaiian Wiki Wiki - Foil Dinner

• Mustard Roast Beef

Breakfast Cooking

• Boil-in-bag omelets

• Kevin's Country Kitchen Casserole

Dinner Cooking

• Porcupine Balls

• Steak Rolls

• Hawaiian Chicken

• Marinade for Roast

• Apricot Chicken

Side Dishes

• Teriyaki Potatoes

Cracker Barrel

• 2x Cobbler

• Salsa Cheese Dip

Open Fire Cooking

Index

Meatballs / Eggs in orange peels

Cut orange in half and hollow out both halves.  You fill the halves with meatballs or eggs and place directly on the coals.  This will leave a slight orange taste to what is cooked, but this gives extra flavor to the food.  A small amount of instant rice can be added to the meatballs to keep the meatballs from becoming too moist.

Borrowed from www.Scoutboard.com

Hawaiian Wiki Wiki - Foil Dinner

Here is a great recipe for Cubs or Scouts just learning to cook.  All of the ingredients are precooked before going on the fire, so no danger of getting sick.

• One slice of ham (a dinner or thick slice)
• One slice of canned pineapple
• Canned sweet potatoes
• 1 14-inch piece of heavy-duty aluminum foil

Place ham slice in center of foil square. Place slice of pineapple and sweet potatoes on top.  Seal the foil package and place on bed of hot coals. Cook until heated through, about 8 to 10 minutes.

Borrowed from www.Scoutboard.com

Chicken Kabobs

• 1 Box frozen chicken nuggets (thawed)

• Apples cut into chunks

• Chunk Pineapple

• Honey (or other dipping sauce)

Alternate the nuggets, apple chunks, and pineapple on Skewers or Roasting forks and heat till temperature over grill or campfire. Depending on the age of your scouts they can even take charge of cooking their own. When they are heated up remove from the skewer and dip in honey (or any other sauce). Easy to prepare and easy clean up.

Borrowed from www.Scoutboard.com

Mustard Roast Beef

• 2-3 lb piece of boneless roast of beef

• 1 large jar of yellow mustard

• 1 container of table salt

Place a flat rock large enough for the roast to sit on in the coals.  This will be your cooking surface.

Completely and thickly cover the roast with mustard.  Pour salt onto roast.  The mustard will absorb the salt as you add it.  You want to continue to coat with salt until the mustard is completely saturated to that it forms a solid mustard "case".  If the roast is not covered completely, it will not cook correct.  You can do the entire roast at once, or coat one side before placing on the fire and the other side after placing on the fire.

Place the roast on the rock (should be in medium coals).  Let cook on that side for one hour.  Flip and cook other side for 45 minutes.  When you flip it, some if not most of the mustard case will stick to the rock.  Make sure you only flip it once!

Scrap off all of the mustard case, slice thinly, and enjoy.

Marc Tessier / Troop98

Breakfast Cooking

Index

Boil-in-bag omelets are easy to make and easy to clean up after, since there is almost no cleanup!

• Eggs, and anything that you want in an omelet
• Freezer bags
• Large pot

1. Use quart size freezer bags because they are a little thicker and can handle the heat better.  Regular press-to-seal closure tend to stay sealed better than zipper type.
2. Don't use lunch meat, or if you do, have it sliced thick.  Having meat and other ingredients cut before hand and bagged is also very helpful if you can do it. (Don't forget the shredded cheese!)
3. For cubs, have adults crack eggs into a bowl, then use a ladle to put the egg into the bag. This makes it easier for the boys, helps with portion control, and keeps shell out of the omelet.
4. Use a large pot. If you use a smaller pot you have to worry about the bags lying over the top of the pot and melting.
5. Have tongs or welder gloves handy. You probably could grab the top of the bag with your bare hand to remove it from the pot, but during cooking, the bag needs to be squeezed gently to make sure it is cooking thru the middle.
6. Have boys write their names on the bag with a sharpie before they fill it! If you use the freezer bags, they usually have a white panel that will make it easy to write on.
7. For cubs, have parents or another adult place the boy's baggie into the pot. The water is going to be very hot and could splash onto them if they drop the bag in. Plus, if it's a large pot, they may not be able to reach it safely.
8. Don't overload the pot. The omelets will cook quicker if they are not stacked on top of one another.

Borrowed from www.Scoutboard.com

Kevin's Country Kitchen Casserole

I never wanted a dish named after me, but the scout master continues to call it that, so here it is.  There are many variations of this dish, but this is my favorite.  Feel free to mix it up and substitute any items that you want.

• 2 1/2 lbs of Tator Tots (I prefer tator tots to hash browns, but both work equally well.  The tator tots give it more texture.)
• 18 eggs
• 2 lbs sausage or bacon
• 3 cups of cheese

Depending on the time you have in the morning, you have several options.  The sausage  / bacon can be precooked, or you can cook it in the Dutch Oven the keep the numbers of dishes to a minimum.  Regardless, start with the sausage / bacon in the Dutch Oven over about 14 coals.  Add the Tator Tots to allow them to heat through and partially brown.  After these are to your liking, add the eggs and mix thoroughly.  It is ok if the Tator Tots get broken up, they are there to add texture and will work well whether they are whole are partial.

Cover and cook with about 16 coals on top and 12 on bottom (for 12" Dutch Oven).  Instead of having the coals on top spread evenly, concentrate a little more on the center because this will take the most time to cook.  Check after 30 minutes, but it will take about 45 on average.  When the eggs look done in the center, cover with the cheese and cook about 5 minutes more.

I normally make two of these at a time, but this can easily be scaled down for less.  This recipe is about the max for a 12" oven.  Serves 8 to 10.

Kevin Joiner / Troop 98

Dinner Cooking

Index

• 1 lb. ground beef or lean hamburger
• 1/2 cup uncooked rice
• 1/2 chopped celery
• Lipton onion soup mix
• Soy sauce and Worcestershire sauce to taste
• Salt and Pepper to taste
• 10 oz. can tomato soup

Mix all the ingredients but the soup together and form into balls.  Cover meatballs with tomato soup.  Cook until meat is done.  You can cook these in the Dutch oven, over a camp stove, or over an open fire in old coffee cans.

Borrowed from www.Scoutboard.com

Hawaiian Chicken

• Boneless Chicken
• 1 Bottle BBQ Sauce
• 1 Can Sliced Pineapples
• 1 Can Pie Cherries

Line inside of Dutch Oven with aluminum foil. Put down a layer of pineapples and then chicken on the top. Place left over pineapples on top. Pour BBQ sauce over everything and cook until chicken is tender. Serve over rice and put the cherries on top.

Borrowed from www.Scoutboard.com

Apricot Chicken

• 1 Chicken cut-up (or about 6 boneless breasts)
• 1 Pkg. Lipton's Onion Soup Mix
• 1 jar of Apricot preserves
• 1/2 - 1 bottle of Russian Dressing

Mix soup mix, preserves and dressing together (I prefer to use a full bottle, but other prefer 1/2).  Place Chicken in Dutch Oven and pour mixture over chicken.  Place charcoal briquettes to reach 350 degrees (about 16 on top and 10 on bottom for 12" oven).  Cook for 1 to 1 1/4 hours.  Serve with rice.  Makes about 5 servings.

Marc Tessier / Troop 98

• 5-6 Cube steak (beef or venison)
• 16oz corn bread dressing or 2 boxes of stove top
• 1 lb. bacon
• tooth picks

Lay the cube steak flat and spread generously with cornbread dressing.  Roll steak up into something like a jelly roll.  Wrap steak roll in bacon, and stick tooth picks through to hold on the bacon.  This is best cooked over a grill, but will work in a Dutch oven or over direct fire.  Cook until bacon is done, and the cube steak should be cooked through.

Kevin Joiner / Troop 98

Marinade for Roast

• 1 Small Jar of Sweet Pickle Relish
• 1 Bottle of Worcestershire sauce
• 1 Bottle of Italian Dressing
• Coke
• 6-10 lb Beef or Venison roast

Make a "bowl" out of aluminum foil for cooking on a grill, use a Dutch oven, or a covered roasting pan for at home in the oven.  Place roast in pan, pour in Worcestershire sauce, Italian dressing, and relish.  Use coke to add filler to cover roast.  Let this marinate for several hours.

On the grill I usually get a good bed of coals going, place the roast on and let it cook for 4-5 hours.  It is done before this, but the heat has decreased enough that the meat does not over cook.  If you are doing it at home in the oven, cook at 350 degrees for about 3 hours or until internal temp of roast reaches a safe level.

The roast will be very tender when it comes out. It will have a mild flavor with a sweet aftertaste. Many of our leaders were hesitant about it, but there was nothing left from 2 six pound roasts that I cooked.

Kevin Joiner / Troop 98

Side Dishes

Index

Of course the best recipes are found by accident. I forgot to pack any thing to season some red potatoes that I brought for a weekend camp. 12 hungry adults informed me that I better come up with something, so here is what found.
 

• 5 lbs. Red Potatoes
• 1 small bottle Teriyaki sauce
• 1 pile of coals
• 1 Dutch oven

Cut the potatoes into small pieces and coat with Teriyaki sauce.  I put it on about 15 coals and about 15 on top. You want to get it to about 300 to 350 degrees. Stir every once and a while to make sure you don't have it too hot. When the potatoes are soft, it's done. It took mine about 30 min.

Based on the fact that the Dutch oven was scrapped clean, it must not have been too bad.

Kevin Joiner / Troop 98

Cracker Barrel

Index

The ingredients and recipe are very simple.

• 2 cups Bisquick
• 2 cups milk
• 2 cups sugar
• 2 eggs
• 2 cans pie filling (our favorite are blueberry and cherry)
• 2 sticks butter

Mix the Bisquick, sugar, and eggs until smooth. Pour into Dutch oven. Pour pie filling in the middle of Dutch oven and just push the pie filling into the middle until covered. The filling will spread as it cooks, but will still leave a crust on the sides. Break or cut up the butter and just place around the side on the top. It will melt to give the top a nice golden brown color.

After that, put on the coals. The number of coals will vary slightly depending on your Dutch oven, but we normally use about 15 top and bottom for our aluminum oven. We also normally stack 2 ovens with about 15 on the bottom and top of the bottom oven, with about 15 on top of the second oven. Swap them out after about 15 min. Should be done in about 35.

Gary Bolen / Troop 98

Simple and easy.  Works very well in Teflon cook ware, and does not require refrigeration.

• 1 lb Velveeta Cheese Brick
• 2 large jars of salsa (mild, medium, hot, depending on your taste)
• Several bags of chips for dipping - We like Frito's and Tortilla's

Cut the Velveeta into cubes about 1/2" to 1" size.  Place in pan over heat (Teflon works really well with no sticking if available).  After cheese melts, add 1 jar and stir to mix.  Continue to add salsa to reach your desired taste.  That means the cook gets to keep "testing" until he is satisfied.  See why it's good to be the cook!

Kevin Joiner / Troop 98