# Recipe

Instructions:
1. Butter one side of bread
2. Preheat griddle and dutch oven.
3. Break eggs and place in #10 can. Stir to scramble eggs
4. Add small amount of butter to dutch oven, Pour in eggs. Stir and scrape oven sides until eggs are completely cooked.

InstructionsCont:
5. Place 1 slice of ham and 1 slice of cheese on the non-buttered side of bread. Top with cooked egg and place slice of bread on top, butter side out.
6. Toast assembled sandwiches on hot griddle and toast until golden brown. Flip to toast other side.

InstructCont2:
Place cooked sandwiches into warming oven untill ready to serve.
Salt and Pepper to taste

Description:
Frisco Breakfast Sandwiches, two per Scout


Instructions:
1. Preheat Dutch Oven and Warming Oven
2. Make pie plate from aluminum foil and grease with shortening.
3. Place Cinnamon Rolls on greased alum foil and place in Dutch Oven supported by several small stones.
4. Put 6-9 coals on an alum foil grnd sheet.

InstructionsCont:
5. Place Dutch oven over coals.
6. Put 12-15 coals on top of Dutch Oven
7. Bake 14-18 min. or until golden brown.
8. Spread hot rolls with icing.
9. Serve warm!


Instructions:
1. Start  #10 can(s) of boiling water.
2. Boil chicken until it almost falls off the bones
3. Grill the boiled chicken until it is browned with stripes from the grill on it. You may wish to salt and pepper it at this time.

InstructionsCont:
4. Baste the chicken lightly on both sides with barbeque sauce to quickly heat the sauce
5. Place in warming oven to hold until all of the chicken and the rest of your meal is ready to serve.

InstructCont2:
Note: To cut down on preperation time in camp, you can pre-boil the chicken and keep iced down until time to grill it for your supper.


Instructions:
1. Peel potatoes and cut into 1" cubes.
2. Boil covered in water in a #10 can. When you can put a knife in them with little effort they are done.
3. Smash the potatoes and add butter and/or milk until they are smooth without lumps

InstructionsCont:
4. Lightly Salt and Pepper to taste.
5. Serve hot to hungry Scouts and have shredded cheese on the table to sprinkle on top of the potatoes!


Instructions:
1. Wash the lettuce, bell pepper and tomatoes.
2. Cut up the lettuce, bell pepper and tomatoes and mix together in a #10 can.
3. Serve on table with salad dressing of choice.


Instructions:
1. In #10 can, combine ground beef, egg and bread crumbs; shape into 24 meatballs.
2. In Dutch Oven, bring (2) 26 oz. jars of pasta sauce to a boil over medium heat.
3. Gently stir in meatballs.

InstructionsCont:
4. Place lid on Dutch Oven and simmer for 20 min. or until meatballs are done. STIR OCCASIONALLY.
5. Serve meatballs and sauce in rolls, topped with cheese.


Instructions:
1. In Dutch Oven heat olive over medium heat and brown chicken on all sides.
2. Salt and pepper chicken to taste while browing.
3. Stir in pasta sauce and bring to a boil.

InstructionsCont:
4. Reduce heat and simmer covered for 45 minutes or until the chicken is thoroughly cooked.


Instructions:
1. In a #10 can, bring hot dogs to a boil for 3 - 5 minutes.
2. In Dutch Oven, brown ground beef, salt and pepper to taste.
3. DRAIN EXCESS GREASE!
4. Stir in pasta sauce and beans and bring to a boil.

InstructionsCont:
5. Reduce heat and simmer, stirring occasionally for 5 minutes.
6. Place hot dogs in buns and top with a generous amount of sauce mixture.
7. Eat with knife and fork.


Instructions:
1. In a #10 can, cook spaghetti and drain when done.
2. Add eggs, Parmesan cheese, salt and pepper to cooked spaghetti, mix well.
3. Smoothly grease Dutch Oven with shortening on bottom and up the sides.
4. Evenly spread the mixture into the Dutch Oven

InstructionsCont:
5. Evenly top with Pasta Sauce and mozzarella cheese.
6. Bake 30 minutes at 375 degrees (18 coals on top and 9 coals on bottom) or until bubbling.
7. Let stand 5 minutes before serving.

InstructCont2:
NOTE:
If your patrol is very hungry, you might want to double this recipe and prepare two pizzas.


Instructions:
1. In Dutch Oven, cook bacon, drain and place in #10 can lined with paper towel.
2. KP Dutch Oven.
3. Preheat Dutch Oven to 400 degrees (19 coals on top and 10 on bottom)
4. Slice bagels in half.
5. Evenly top halves with sauce, bacon and cheese.

InstructionsCont:
6. Place in Dutch Oven and bake 10 minutes or until cheese is melted.
7. Place in Warming Oven and repeat steps 4, 5 & 6 until all pizzas are done.


Instructions:
1. In Dutch Oven over medium heat, melt butter and cook mushrooms and onion stirring occasionally until
     onion is tender.
2. Cut beef into thin strips.
3. Stir in beef and cook for 4 or 5 minutes until beef is tender.

InstructionsCont:
4. Meanwhile, in #10 can, blend Sauce, sour cream and Worcestershire Sauce; stir into Dutch Oven.
5. Simmer uncovered, stirring occasionally, 10 minutes or until sauce is heated through.

InstructCont2:
6. While that is cooking, bring water to boil in a #10 can and add oil, salt and pasta. Return to boil for
    4 - 5 minutes, remove from heat and drain.
7. Serve Stroganoff over noodles.


Instructions:
1. Remove both ends and outer layer from onions. Thinly slice onions.
2. In a Dutch oven, melt butter and cook onions 4 minutes or until tender, stirring occasionaly.
3. Remove oniions and place in a #10 can.

InstructionsCont:
4. In the same Dutch oven, cook the steaks 2 minutes or until done.
5. Meantime, in another #10 can, heat sauce.
6. To serve arrange steaks and onions on rolls, then top with hot cheese sauce.


Instructions:
1. Grease two Dutch ovens with shortening.
2. Spread one can of Pizza Dough evenly to the edges, in each Dutch oven.
3. In a #10 can, combine Ragu sauce, chicken, celery and hot pepper sauce.

InstructionsCont:
4. Spread half of the mixture over the pizza dough in each Dutch oven.
5. Sprinkle both pizzas with crumbled blue cheese.
6. Bake at 450 degrees until pizza has a golden brown crust. (22 coals on top, 10 coals on bottom)

InstructCont2:
7. Remove from heat and allow to sit for 5 minutes.
8. Slice each pizza into 8 slices.
9. Serving size, 2 slices.


Instructions:
1. In a Dutch Oven, brown ground beef. DRAIN OFF EXCESS GREASE! Place browned ground beef
    temporarily in a #10 can.
2. In the same Dutch Oven, bring 7 cups of water to a boil. 
3. Stir in uncooked macaroni and cook 6 min. or until tender.

InstructionsCont:
4. Do Not Drain macaroni. Return cooked ground beef to Dutch oven and stir.
5. Stir in Double Cheddar Sauce, heat through.
6. Season, if desired, with salt and black pepper.


Instructions:
1. In a Dutch oven, brown ground beef over medium-high heat.
2. DRAIN EXCESS GREASE!
3. Stir in chili powder and cook, striiing occasionally, 1 minute.
4. Stir in pasta sauce and bring to a boil.

InstructionsCont:
5. Stir in uncooked rice. Lower heat and simmer covered for 5 minutes or until rice is tender.
    (10 coals on top and 5 on bottom)
6. To serve, top each tortilla with 1 cup ground beef mixture and 1/4 cup cheese.
7. Roll up and serve.

InstructCont2:
NOTE:
Consider the quantities and the appetites of your patrol carefully on this recipe. You may have to increase the quantities if you have big eaters.


Instructions:
1. In a Dutch oven, brown ground beef with chili powder and cumin.
2. DRAIN EXCESS GREASE!
3. Stir in Ragu Pasta Sauce; stir and cook for at least 5 minutes.
4. While this is being done, shred lettuce and peal and chop onion.

InstructionsCont:
5. Serve buffet style meat sauce, lettuce, grated cheese and chopped onion.


Ingredient1:
Chicken Breast, boneless, skinless, halves

Instructions:
1. Slice chicken breast into thin strips.
2. In a Dutch oven, heat olive oil over medium-high heat and cook chicken, stirring frequently, 4 min.
    or until chicken is thoroughly cooked.
3. Remove chicken to #10 can. Do not drain Dutch oven.

InstructionsCont:
4. Drain and slice roasted red peppers.
5. Drain and chop artichoke hearts.
6. In a #10 can, bring water to a boil and cook pasta, drain when tender.
7. Pour pasta sauce in Dutch oven. Stir in roasted peppers, artichokes, olives and red pepper flakes.

InstructCont2:
8. Reduce heat and simmer uncovered, stirring occasionally for 10 minutes.
9. Return chicken to Dutch oven and heat through.
10. Add hot pasta to Dutch oven and stir thoroughly.
11. Sprinkle with Parmesan cheese and serve.


Instructions:
1. Cut ends off onion and remove outer layer, remove seeds from bell pepper. 
2. Chop bell pepper, thinly slice onion and zucchini.
3. With hot water and bouillon cube make beef broth
4. In a Dutch oven, heat olive oil over med-high heat an brown chops

InstructionsCont:
5. Remove skin from garlic and finely chop
6. Remove chops to #10 can and set aside.
7. In same Dutch oven, cook succhini, bell pepper, onion and garlic, stirring occasionally, 4 min.
8. Stir in beef broth and pasta sauce.

InstructCont2:
9. While the above is happening cook the rice in another #10 can.
10. Return chops to Dutch oven, turning to coat with sauce. Simmer covered 15 min. or until chops are
     tender.
11. Serve over rice with extra sauce.


Instructions:
1. Pre-warm Dutch oven.
2. Place paper muffin cups in Dutch oven.
3. In #10 can, put in bisquick, stir in 1 beaten egg, 3/4 cup milk, 1/3 cup sugar and 1 tbsp. melted butter.
4. Stir well.
5. Stir blueberries into batter.
6. Ladel into muffin cups.

InstructionsCont:
7. Put lid on Dutch oven and bake about 20 - 30 minutes at 350 degrees. (17 coals on top and 7 on
    bottom)
8. Muffins are done when a straw or toothpick inserted in the center of the muffin comes out clean.


Instructions:
1. Peel and slice apples.
2. Melt butter in #10 can.
3. Grease a Dutch oven with shortening.
4. Arrange apples in Dutch oven.
5. Stir all dry ingredients into melted butter until crumbly.
6. Spread over apples.

InstructionsCont:
7. Bake in 350 degree Dutch oven for 35 minutes or until apples are soft. (17 coals top and 7 coals
    bottom.


Instructions:
1. Peal and dice onions.
2. In a Dutch oven, cook onions in enough oil to keep from sticking. Cook untio clear.
3. Add ground beef and salt and cook until beef is brown. Stir continously.
4. Drain kedney beans.

InstructionsCont:
5. Add catsup, mustard, vinegar, brown sugar, large can pork & beans and drained kidney beans.
6. Mix well together.
7. Bake at 350 degrees for about 20 minutes. (17 coals on top and 8 on bottom)


Instructions:
1. Heat chili in #10 can. Stir often to avoid burning.
2. Spread out hot coals on aluminum foil and place grill 3" - 4" over it.
3. Cook Hot Dogs, turning often to avoid burning.
4. Toast Buns on Grill.
5. Place cheese around hot dog and place in bun.

InstructionsCont:
6. Place assembled hot dog in warming oven.
7. Repeat 3, 4, 5 & 6 until all hot dogs are done.
8. Have onion chopped while hot dogs are cooking.

InstructCont2:
9. Serve hot dogs with choices of chili, onions, Hot Dog Relish, Salsa, mustard, catsup, etc.
10. No more boring hot dogs!


Instructions:
1. Cut boneless chicken into 1" cubes.
2. Put oil in hot Dutch Oven and lightly brown chicken.
3. Salt, pepper and season to taste.
4. Add 2 cans, Cream of Mushroom soup.
5. Bring soup to boil stirring steadily.
6. Serve hot.

InstructionsCont:
7. Green beans and dinner rolls would go well with this.


Instructions:
1. Pour 2 tbsp. oil in hot dutch oven.
2. Add sausage and cook until done.
3. While sausage is cooking, break eggs in to #10 can and wisk.
4. DRAIN EXCESS OIL.
5. Add eggs, salt and pepper to taste and grated cheddar cheese.
6. Mix well.

InstructionsCont:
7. Add Dutch Oven lid, place 6 coals on bottom and 12-14 coals on top.
8. Bake until firm and golden brown.
9. Serve hot with buttered toast, toasted English Muffins and jelly or fresh Cinnamon Rolls.


Instructions:
1. Preheat Dutch Oven, place 3 small rocks in bottom and a pie plate that will fit snuggly in bottom.
2. Pre-assemble mini pizzas, with 1/2 English Muffin, Pizza Sauce, Slice of Pepperoni, and Grated
    Mozzarella Cheese.

InstructionsCont:
3. Bake as many as will fit in the Dutch Oven at a time. Heat until the cheese is melted.
4. Place in the warming oven. with aluminum foil between layers.
5. Repeat 2, 3, & 4 until done. Makes 48 mini pizzas.
6. Serve hot.

InstructCont2:
7. A tossed salad would go well with this.


Instructions:
1. Cut chicken into 1" cubes.
2. Preheat Dutch Oven.
3. Add oil to Dutch Oven.
4. Cook chicken until lightly browned.
5. Salt and Pepper to taste.
6. Add 2 cans of Cream of Mushroom Soup.

InstructionsCont:
7. Add one box of rice.
8. Mix well.
9. Put lid on dutch oven. Put 4 - 6 coals under the oven and 12 - 14 coals on top.
10. Cook until the rice is done (tender).
11. Serve hot.

InstructCont2:
12. This would go well with beans or peas and dinner rolls.


Instructions:
1. Place Dutch Oven and Warming Oven next to Charcoal Stove while charcoal is getting ready.
2. Place 2 tbsp oil in bottom of dutch oven.
3. Cook 1 pound of bacon until well done.
4. Place cooked bacon in #10 can lined with paper towel.

InstructionsCont:
5. Break eggs into another #10 can and wisk well. Salt and Pepper to taste.
6. DRAIN EXCESS GREASE FROM DUTCH OVEN.
7. Add butter to bottom of hot Dutch Oven to cover the bottom the oven.
8. Pour in enough egg mixture to cover the bottom of the oven.

InstructCont2:
9. When the egg starts to set up, add the bacon and cheese to one half and fold the other half over
    the first half pressing the edges together.
10. Flip to cook both sides.
11. Place in warming oven and repeat steps 7 - 11 until done.


Instructions:
1. Coat meat into strips and coat with flour.
2. Melt butter in Dutch Oven.
3. Saute meat in melted butter for 5 minutes.
4. Add onions and mushrooms and cook for another 5 minutes or untill Onions turn clear.
5. Add remaining ingredients, stir well.

InstructionsCont:
6. Simmer 1 to 1 1/2 hours.
7. Serve over rice.

InstructCont2:
Note:
Due to the long simmer time for this recipe, special care will have to be taken to insure a steady
supply of hot coals for the entire cooking session.  Total time on this recipe with prep and cooking
is approximately 2 hours.


Instructions:
1. Save the drippings from cooking a Pot Roast or any other beef in you Dutch Oven.
2. Add water to drippings to make approximately  2 cups and bring to a boil.
3. Slowly add 4 tbsp. flour to make a slurry, stirring constantly.
4. Simmer 10 minutes

InstructionsCont:
5. Salt and Pepper to taste.
6. Serve hot over biscuits or rice. Also good over Pot Roast.


Instructions:
1. Mix flour, salt, pepper and meat in bag and shake.
2. Press mixture into meat as you remove meat from bag.
3. Place shortening in Dutch Oven and heat to very hot.
4. Sear (brown) meat on both sides.
5. When browned remove meat from Dutch Oven.

InstructionsCont:
6. Put rack in bottom of oven.
6. Place meat on rack. BE CAREFUL WHILE HANDLING HOT MEAT!
7. Add water to bottom of rack.**BE CAREFUL, GREASE WILL SPLATTER WILDLY**.
8. Reduce heat and simmer for 1/2 hour.

InstructCont2:
9. Check occasionally to insure that there is water in the bottom of the oven.
10. If you add water, add HOT water!
11. About 1 hour before serving, peal & cut potatoes, onions, carrots and place in Dutch Oven.
12. Simmer for 20 minutes.


Instructions:
1. Place beef, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch Oven, add water.
2. Heat to boiling, reduce heat and simmer covered for 2 1/2 hours.
3. Cut celery into 1" pieces.
4. Quarter onions, carrots and turnips.

InstructionsCont:
5. At the end of 2 1/2 hours, add remaining ingredients.
6. Cover and simmer until beef and vegetables are tender, about 30 minutes.
7. Remove beef and vegetables from Dutch Oven.
8. Cut beef into 1/4" slices.

InstructCont2:
9. Strain broth and serve with beef and vegetables.


Instructions:
1. To form marinade, combine all ingredients except steaks and pineapple in Dutch or Warming Oven.
2. Crush garlic and MIX WELL!
3. Add Steaks and spoon marinade over steaks. Put lid on and let marinate fro 1 to 1 1/2 hours.

InstructionsCont:
4. In hot Dutch Oven, fry steaks, brushing once with marinade.
5. Be sure to cook steaks on both sides until medium or well done.
6. Add pineapple during last few minutes.
6. Brush with marinade and cover.
7. Cook 3 - 5 minutes.
8. Serve over rice.


Instructions:
1. Place brisket in Dutch Oven.
2. Add water, vinegar, bay leaves, garlic (crushed), Orange Marmelade and 2 tbsp. Worcestershire
    Sauce, bring to a boil.
3. Cover, reduce heat and simmer for 2 1/2 to 3 hours or until tender.

InstructionsCont:
4. Combine 1/4 cup Worcestershire, 8 whole cloves, 1/2 cup Dijon Mustard and 2 tbsp. horseradish
    in #10 can and heat. Stir until smoothly mixed. Do not allow to boil. Allow to thicken.

InstructCont2:
5. When meat is done, remove from liquid and slice into 1/4" pieces.
6. Drizzle glaze over meat and serve.


Instructions:
1. Generously grease a 12" Dutch Oven.
2. Chop onion.
3. Cook beef and onion in Dutch Oven until beef is brown.
4. DRAIN EXCESS GREASE!
5.Place in #10 can and stir in soup, vegetables and milk

InstructionsCont:
7. Use paper towel to spread remaining grease in Dutch Oven up sides & evenly on bottom.
8. In a second #10 can mix Bisquick and water.
9. Spread evenly in Dutch Oven.
10. Spread beef mixture over batter.
11. Sprinkle with grated cheese

InstructCont2:
12. Bake 30 minutes at 400 Degrees F. 19 coals on top and 10 on bottom.  After the Dutch Oven gets
     hot you might move 4 or 5 coals from the bottom to the top to avoid burning.


Instructions:
1. Coat inside of Dutch Oven with on stick of butter (use all of it).
2. Peel and slice apples an place in Dutch Oven.
3. Cover apples with most of the sugar.
4. Cover apples and sugar with yellow cake mix.

InstructionsCont:
5. Cut remaining stick of butter into small squares. Place squares on top of cake mix in the design
    of your choosing.
6. Sprinkle remaining sugar over cake mix.
7. Sprinkle cinnamon over cake mix to taste.  (I like a lot)

InstructCont2:
8. Bake for at least one hour. Use 8 - 10 coals on bottom, 14 - 16 coals on top.
TIP:
Rotate the lid 1/4 turn clockwise every 15 minutes. Rotate the entire Dutch Oven 1/4 turn clockwise
every 15 minutes. This will eliminate hot spots burning your food.


Instructions:
1. Preheat Dutch Oven.
2. Remove outer layer and each end of onions & dice into 1/4" pieces.
3. Cut pepper in half, remove seeds and stem end and wash. Dice into 1/2" pieces.
4. Place 1 tbsp. shortening in Dutch Oven.

InstructionsCont:
5. Place pepper & onion in Dutch Oven and cook until the onion turns clear (about 10 min.).
6. Add ground beef and cook until all of the meat is brown. Stir constantly.
8. DRAIN GREASE FROM OVEN!
9. Add 2 cans of Tomato Soup and 1 tsp. chili powder.

InstructCont2:
10. Bring to a simmer (5 - 10 minutes)
11. Serve on hamburger buns.


InstructionsCont:
5. Place pepper & onion in Dutch Oven and cook until the onion turns clear (about 10 min.).
6. Add ground beef and cook until all of the meat is brown. Stir constantly.
8. DRAIN GREASE FROM OVEN!
9. Add tomato soup.
10. Add 4 cans of vegetable soup.

InstructCont2:
11. Bring to a simmer (5 - 10 minutes)
12. Serve in bowl with French Bread.


InstructionsCont:
5. Place pepper & onion in Dutch Oven and cook until the onion turns clear (about 10 min.).
6. Add ground beef and cook until all of the meat is brown. Stir constantly.
8. DRAIN GREASE FROM OVEN!
9. Add Tomato soup
9. Add corn and cheese.

InstructCont2:
10. Stir while mixture comes to simmer and cheese melts.
11. Serve with French Bread


InstructionsCont:
5. Place pepper & onion in Dutch Oven and cook until the onion turns clear (about 10 min.).
6. Add ground beef and cook until all of the meat is brown. Stir constantly.
8. DRAIN GREASE FROM OVEN!
9. Add tomato soup.
10. Add 4 cans of baked beans.

InstructCont2:
10. Stir while mixture comes to simmer.
11. Serve with French Bread


Instructions:
1. Half fill a #10 can with water, add 1 tsp salt, 1 tbsp vegetable oil and bring to a rolling boil.
2. Add macaroni to boiling water. when it resumes boiling cook for another 3 - 5 minutes.
3. Strain water from macaroni and set aside.

InstructionsCont:
1. Preheat Dutch Oven.
2. Remove outer layer and each end of onions & dice into 1/4" pieces.
3. Cut pepper in half, remove seeds and stem end and wash. Dice into 1/2" pieces.
4. Place 1 tbsp. shortening in Dutch Oven.

InstructCont2:
5. Place pepper & onion in Dutch Oven and cook until the onion turns clear (about 10 min.).
6. Add ground beef and cook until all of the meat is brown. Stir constantly.
8. DRAIN GREASE FROM OVEN!
9. Add tomato soup.
10. Add macaroni & bring to simmer.


Instructions:
1. Line Dutch Oven with aluminum foil.
2. Pour in all of the dry ingredients & mix well.
3. Make a depression in the center of the mixture and pour the liquid ingredients into it.
4. Gradually stir until the whole mixture is moist. Do Not Tear Foil.

InstructionsCont:
5. In a separate bowl, mix another 1/4 cup of sugar w/1 tsp. cinnamon.
6. Spread evenly over the whole cake. This will form a crispy topping.
7. Bake for 30 to 40 minutes using more coals on top than on bottom. ( 18 on top and 6 - 9 on bottom).

InstructCont2:
8. When done, remove from heat and allow to cool slightly before serving.
TIP:
A cake is done when you can stick a toothpick into the center and it comes out clean.


Instructions:
1. Brown ground beef in Dutch Oven.
2. DRAIN EXCESS GREASE!
3. Add rice and beans and return to heat until bubbly.
4. Stir in cheese and allow to melt.
5. Cover and bake 350 degrees for 30 minutes. (17 coals on top, 8 coals on bottom)

InstructionsCont:
7. Serve with Garlic Bread or Biscuits and a salad.


Instructions:
1. Put about 1 tbsp. shortening in Dutch Oven and place over coals to heat.
2. Remove ends and outer layer from onions and dice into small pieces.
3. Brown onions and beef thoroughly.
4. DRAIN EXCESS GREASE and remove mixture from Dutch Oven.

InstructionsCont:
5. Put beans in Dutch Oven. Add the canned tomatoes and tomato paste.
6. Return the browned onion and beef mixture to the Dutch Oven and mix well.

InstructCont2:
7. Add you favorite Chili Seasoning Mix at this time and stir well. This is the step that determines how
    how spicy your chili will be.
8. Allow this to simmer for 30 - 45 min. If coals are too hot, this will burn easily. It should simmer. STIR!


Instructions:
1. Remove ends and outer layer from onions, seeds from bell peppers, peel carrots & trim celery.
2. Dice all vegetables to 1/2"
3. Put 3 tbsp. olive oil and 2 tbsp. garlic in Dutch Oven, stir and heat until you can smell the garlic aroma.

InstructionsCont:
4. Add all vegetables and cook for 10 min. or until onions are clear.
5. Add ground beef and cook, stirring continuously, until meat is brown throughout.
6. Add (2) 26 oz. jars Ragu Chunky Gardenstyle Pasta Sauce and heat until bubbly.

InstructCont2:
7. Half fill (2) #10 cans with water, add 2 tbsp olive oil and 2 tsp salt to each. Bring to a boil.
8. Add pasta, return to boil and cook for 5 min.
9. Drain spaghetti.
10. Mix spaghetti into meat sauce and serve.


Instructions:
1. Lean your griddle against the charcoal stove to preheat it while the coals are getting ready.
2. Select a level spot to cook. Put down aluminum foil. Pre-level your griddle so it is about 2" above
    the foil. Spread you hot coals out evenly.

InstructionsCont:
3. While coals are heating, mix all ingredients in a #10 can. Mix until smooth. NO LUMPS.
4. When griddle is ready, place warming oven against the back side of griddle to keep it warm.
5. When drops of water sprinkled on griddle "dance" start cooking.

InstructCont2:
6. Butter the griddle and pour eight 1/4 cup pancakes on griddle.
7. Cook until edges are dry. Turn, cook until golden.
8. Place in warming oven.
9. Repeat 6, 7 & 8 until done.
10. Serve with warm syrup and butter.


Instructions:
1. Tear off 8 (18") squares heavy-duty aluminum foil. 
2. Peel Potatoes and cut into strips, peel carrots, cut into 1/4" rounds, remove seeds from bell pepper,
    cut into thin strips, peel onion and slice.

InstructionsCont:
3. Place 1/8th of the potatoes on each square of aluminum foil. Top each with carrot, onion, & green
    peppers.
4. Sprinkle with celery salt and black pepper.
5. In #10 can, combine juices and sauces.
6. Place 1/4 cup of rice on each portion.

InstructCont2:
7. Pour about 2/3 cup of liquid mixture over each portion of vegetables. Wrap each portion in the foil
    sealing well, leaving room for the rice to expand.
8. Grill over hot coals for 1 hour or until vegetables are tender.


Instructions:
1. Lightly oil Dutch Oven.
2. Pour one can of cherry pie filling and one can of crushed pineapple (with juice) into Dutch oven.
3. Blend slightly.
4. Sprinkle one box of dry yellow cake mix over fruit mixture.

InstructionsCont:
5. Generously dot the top of cake mix with butter.
6. Bake until golden brown, about 45 - 50 minutes at 375 degrees. ( 18 coals on top and 9 coals on 
    bottom.


Instructions:
1. Melt 1/4 cup butter in Dutch oven. Stir in well, 1/2 cup brown sugar.
2. In #10 can mix yellow cake mix according to instructions on the box.
3. Place one can of crushed pinapple over butter and sugar.
4. Pour  batter evenly over pineapple.

InstructionsCont:
5. Bake 30 - 40 minutes at 375 degrees. (18 coals top, 9 coals bottom)
6. Test with straw or small stick; when it comes out dry, cake is done.


Instructions:
1. Slice Sausage in 1/4" slices.
2. Peel and chop onion, remove seeds and chop bell pepper and hot pepper.
3. Brown sausage over medium high heat. Remove, drain and set aside in #10 can.
4. Remove all oil from Dutch oven except for 4 tbsp.

InstructionsCont:
5. Add onion, bell peppers and hot peppers. Saute until vegetables are wilted. 3 - 5 min.
6. Add rice and stir.
7. Stir in sausage, sugar, salt and tomatoes.
8. Pour in chicken stock one ladle at a time.
9. Bring to rolling boil. Reduce heat and cover

InstructCont2:
10. Simmer for 20 minutes. 
11. Remove oven from heat.
12. Stir in black beans, cover and let stand for 10 minutes.


Instructions:
1. In a Dutch oven, combine peaches, 1 1/2 cups of sugar and water.
2. Bring to a rolling boil, reduce to simmer and allow fruit to cook until softened.
3. In a measuring cup, blend 3 tbpn flour, 1/4 cup sugar, salt, cinnamon, nutmeg and allspice.

InstructionsCont:
4. Pour into peach mixture, stirring constantly until mixture thicknes. Set aside to cool.
5. In a #10 can, combine remaining flour, sugar, baking powder and milk. Wisk until blended.
6. Season with salt.

InstructCont2:
7. Pour batter, in an irregular shape over the center of the cobbler.
8. Bake fro approx. 45 min at 375 degrees (18 coals top, 9 coals bottom)
9. When done, dust with powdered sugar.


Instructions:
1. Place Dutch Oven over med-high heat. Place corn in pot and cover with cold water.
2. Bring water to rolling boil and cook for 25 minutes.
3. Remove corn from water and using rubber gloves, peel down husk without removing it.

InstructionsCont:
4. The husk now forms the handle which makes it convenient to serve.
5. Remove corn silk then brush corn with butter.
6. Season to taste using salt and pepper.


Instructions:
1. Peel potatoes and cut into 1" pieces.
2. Place potatoes with enough water to cover by 1". Bring water to a rolling boil over med-high heat.
3. Cook until tender. Do not overcook, drain and cool potatoes. Place in #10 can.
4. Fry bacon until brown.

InstructionsCont:
5. Remove bacon and reserve 1 tbsp of bacon fat in Dutch oven. Set aside bacon for later use.
6. Return potatoes to oven and place over medium heat. Coat with bacon fat.
7. Add parsley, sour cream, green onions and half & half.

InstructCont2:
8. Season to taste with salt and pepper.
9. Cook approximately 15-20 minutes stirring occasionally. 
10. Remove from heat. Sprinkle in cheese break up bacon pieces and add.
11. Stir in gently until cheese is melted.


Instructions:
1. peel and dice potatoes in 1/2" cubes, peel and dice onions, dice celery.
2. In #10 can, combine ground beef, onions, celery, garlic, sage, egg, salt, pepper and bread crumbs.
3. Blend thoroughly and form into 2" meatballs. Coat each with flour.

InstructionsCont:
4. Place the meatballs in Dutch oven and bake 20-25 min. or until meatballs are partially cooked.
5. While meatballs are cooking, combine jelly, ketchup and water in #10 can. Set aside.
6. When meatballs are cooked, POUR OFF EXCESS FAT.

InstructCont2:
7. Top the meatballs with catsup mixture.
8. Place potatoes in oven around the meatballs.
9. Cover and bake 45 minutes or until potatoes are tender.


Instructions:
1. Combine all dry ingredients.
2. Mix honey and oil together.
3. Blend dry and wet ingredients.
4. Put on 2 baking trays.
5. Bake at 325 degrees for 10 minutes.
6. Cool and package.


Instructions:
1. Mix all dry ingredients and pre-package.
2. On trail scramble in butter/margarine.


Instructions:
1. Peal and slice the onion.
2. Peel and slice the potatoes, 1/4" thick.
3. In Dutch Oven, add 1/4" of cooking oil.  Use a full pattern of coals. Brown both sides of pork chops. 
   Remove the chops, pour off most of the oil and saute the onions.

InstructionsCont:
4. Pull out the onions and lay the chops back in and then spread the onions over the chops.
5. Spread the potatoes over the onions.
6. Mix the soup and the water in a #10 can.
7. Pour the mixture over the rest of the ingredients

InstructCont2:
8. Reduce the coals to about half and simmer until potatoes and chops are fork tender.


Instructions:
1. In a #10 can, mix cake mix as per instructions on box ( depending on cake mix you might need eggs,
    and oil.
2. Add chocolate chips and mix well.
3. Line Dutch oven with aluminum foil and spray with cooking spray.
4. Pour batter into oven.

InstructionsCont:
5. Bake 30 - 35 minutes with 10 coals on top and 6 on bottom.
6. Use toothpick test to check if done.
7. Rotate lid and oven every 10 minutes to prevent burning.
8. Allow to cool and apply frosting.


Instructions:
1. In a Dutch Oven, brown ground beef. Remove to #10 can when cooked. DRAIN EXCESS GREASE.
2. In another #10 can, mix sauce and water. Stir in ground beef.
3. In Dutch Oven place a thin layer of sauce mixture, then a layer of uncooked noodles

InstructionsCont:
4. Break noodles as needed to fit.
5. Add a layer of Mozzarella and a layer of cottage cheese.
6. Repeat layers ending with sauce.
7. Sprinkle with Parmesan cheese.

InstructCont2:
8. Bake for about 45 minutes. Use 7 coals under and 16 on top. You can tell when it is done, because the noodles start to buckle and rise to the surface. Watch the bottom closely so that it doesn't burn.


Instructions:
1. Peel and chop onion
2. Place 10 to 12 coals on the lid and 8 coals under a Dutch oven to preheat it.
3. Crumble fry ground beef, garlic and onions. DRAIN OFF EXCESS GREASE! Set aside in #10 can.

InstructionsCont:
4. In another #10 can, mix the tomato sauce, seasoning mix and water.
5. cover the bottom of the warmed dutch oven with a small portion of the sauce mixture.
6. Lay a Tortilla over the sauce and spread more sauce on the tortilla.

InstructCont2:
7. Sprinkle some of the beef mixture over the sauce with some cheese and olives.
8. Cover with another tortilla and repeat until the oven is filled. Pour remain sauce over everything
9. Place 8 coals under and 12 on lid and cook for 45 min.
10 Garnish


Instructions:
1. Use a full pattern of briquettes on the bottom to heat a Dutch Oven and 1/4" of cooking oil.
2. Peel and dice the onions and potatoes. Dice the celery.
3. Put onions and beef in oven an cook until the beef is brown. DRAIN OFF EXCESS OIL!

InstructionsCont:
4. Add potatoes, carrots, bouillon cubes, celery, mushroom soup, salt, and pepper.
5. Add enough HOT water to cover the veggies.
6. When the recipe reaches a simmer, pull out enough briquettes to maintain the simmer.

InstructCont2:
7. Stir occasionally and cook until the meat and carrots are fork tender.


Instructions:
1. Cut, peel, slice and dice all vegetables.
2. Put and mix veggies in Dutch Oven with 1/4" water.
3. Place slices of butter on top of vegetables.
4. Season with Lawry's Season All and pepper.
5. Use full pattern of briquettes until recipe is steaming

InstructionsCont:
6. When recipe is steaming, pull at least half of the coals out from under.
7. Steam Veggies until carrots are tender.
8. Drain off water with a baster.
9. Set oven off coals, cover veggies with shredded cheese and put the lid back on.


Instructions:
1. Peel and dice onion.
2. In a Dutch Oven, brown meat.
3. Add onion and cook until translucent.
4. Stir in seasoning mix.
5. Add corn with juice, kidney beans, tomatoes and tomato sauce.
6. Stir until well mixed.

InstructionsCont:
7. Simmer using bottom heat for about 30 minutes or until flavors are blended and soup is hot.
8. Add water if needed.
9. Serve with corn chips and grated cheese.


Instructions:
1. Open biscuit can and evenly place biscuits on metal plate that will fit in Dutch oven. You can make
    a plate from aluminum foil.
2. Place 3 small pebbles in bottom of Dutch oven to hold the plate of biscuits off the bottom.
3. Cover with lid.

InstructionsCont:
4. Bake 20-25 minutes at 375 degrees or until golden brown. Use 18 coals on top and 9 on bottom.
5. If second Dutch oven is not available, place first batch of biscuits in #10 can, cover with aluminum
    foil and place near fire to stay warm.


Instructions:
1. Break eggs in #10 can and add 1/4 cup water. Mix well.
2. Over hot coals, in a Dutch Oven, fry and crumble sausage.
3. Remove sausage and drain on paper towels.
4. Using sausage dripping in the pan, brown potatoes.

InstructionsCont:
5. Spread them evenly in the bottom of the oven.
6. Place cooked sausage over potatoes.
7. Pour eggs over the sausage layer.
8. Pour egg mixture over sausage layer.
9. Sprinkle top with grated cheese.

InstructCont2:
10. Cook with 8 coals underneath and 16 on top for 20-25 minutes, until eggs are cooked


Instructions:
1. Preheat Dutch oven with 8 coals under and 16 coals on top.
2. Cut bacon strips into quarters and cook in Dutch oven until crisp.
3. Peel and slice onion, remove seeds and dice green peppers and chili peppers. Dice green onions.

InstructionsCont:
4. Break up the sausage into oven. Add sliced onion and cook until sausage is done.
5. Break eggs and scramble into #10 can.
6. Pour the eggs over the meat and onion mixture.
7. Cook, stirring frequently, until eggs are set.

InstructCont2:
8. Add hash browns, green onions, diced chilies and pepper. Stir to mix well
9. Cover and cook for 30 min. or until the potatoes are heated through.
10. Sprinkle cheese on top, cover and cook until cheese is melted.
11. Serve with Salsa.


Instructions:
1. Brown ground beef in  a Dutch oven.
2. Pour gournd beef into strainer and catch brease in #10 can.
3. Pour grease back into Dutch Oven and allow to simmer
4. Add 1 cup of water to grease in skillet and allow to boil.

InstructionsCont:
5. Using a #10 can, mix a cup of flour with milk until a paste is formed.
6. Slowly add flour paste to boiling grease/water mixture. Stir the flour in until all lumps are gone.
7. Thin gravy by pouring in additional water while stirring.

InstructCont2:
8. Add ground beef to gravy and allow to simmer for approximately 2 minutes over low heat.
9. Salt and pepper to taste.
10. Serve over biscuits or toast.


Instructions:
1. Preheat approximately 25 charcoal briquettes.
2. Line a Dutch oven with aluminum foil.
3. Mix the corn meal, baking powder, salt, & flour in #10 can.
4. Add milk and mix thoroughly.
5. Pour oil into the bottom of the Dutch oven.

InstructionsCont:
6. Pour the corn bread mixture into the Dutch oven.
7. Allow to cook for 20-30 minutes with 16 coals on top and 9 coals on bottom.


Instructions:
1.  Prepare fire/charcoal.  When coals are ready, place grill over them.
2.  Hamburger should be prepared into 4 oz. patties. Lightly season with salt & pepper. For the daring
     you can add additional seasoning with Tabasco Sauce or Worchestershire.

InstructionsCont:
3.  Place the patties on the grill.  Turn regularly to avaid burning.  Cook at least 5 minutes per side.
4.  When you estimate you only have 2 or 3 minutes left, place one slice of cheese on each patty.
5.  Do NOT turn after this point.

InstructCont2:
6. When the cheese melts place each patty in a bun and place in your warming oven.
7. Serve hot, with mustard, catsup, mayonaise, pickles, salsa and etc.


Instructions:
1.  Bag Lunch brought from home or Fast Food Resturant.


Instructions:
1. Remove ends and outer layer from onions and dice into small pieces.
2. Put oil into Dutch oven and place over coals to heat.
3. Put onions in Dutch oven, stir and cook until clear.
4. Add ground beef to onions, stir and cook until brown throughout.

InstructionsCont:
5. DRAIN ALL GREASE!  Put beef/onion mixture in #10 can. 
6. Add beans to the Dutch oven. Add the canned tomatoes and tomato paste. Heat over low coals.
7. Add beef and onions to the beans.
8. Add the chili mix and stir thoroughly.

InstructCont2:
9. Allow this to simmer for 30-45 min. If coals are too hot, this will burn easily.  It should simmer. Do not reduce the time. Stir BOTTOM occasionally.
Serving Suggestion:  Serve with crackers or bread, a salad, and a dessert.


Instructions:
1. Put 6 cups of water in #10 can. Bring to boil.
2. Remove from coals.
3. Put 3 tea bags into hot water.
4. Cover with aluminum foil and set aside. NEVER BOIL TEA BAGS!
5. Allow tea to steep for at least 10 minutes, longer is better.

InstructionsCont:
6. Clean 3 gallon Igloo thoroughly.
7. Put 3 cups of sugar in Igloo.
8. Pour in the hot tea.
9. Stir well until all of the sugar is disolved in the hot tea.
10. Add cool/cold water to fill up the 3 gallon Igloo.
11. Stir again.


Instructions:
1. In a #10 can, cook macaroni according to package directions.
2. Drain macaroni and combine with tuna, peas, olives and onion.
3. Add salt and pepper and mix well.
4. Cut Cream Cheese into cubes.
5. Stir in soup and cheese cubes.

InstructionsCont:
6. Spoon mixture into a Dutch oven.
7. Cover and bake for 30 minutes with a few coals under the oven and a lot on the lid.


Instructions:
1. In a #10 can, break the eggs and scramble well. 
2. Add salt and pepper to taste. Rember that you can always add more salt and pepper. You cannot
    remove salt and pepper if you get to much.

InstructionsCont:
3. Place Dutch oven over coals to get medium hot. 
4. Melt 3 or 4 tablespoons of butter in the bottom of the pot. (You can use leftover bacon or sausage
    grease)
5. Pour well beaten eggs into hot butter and stir continuously with a spatula.

InstructCont2:
6. Scrape the bottom of the Dutch oven firmly with the spatula while stirring. This will make clean-up
    much easier.
7. Remove from heat before totally done and serve from Dutch Oven to keep hot.


Instructions:
1. Heat Dutch Oven
2. Cover bottom of Dutch Oven w/ 2 tbsp oil
3. Cover hot oil with bacon
4. Fry bacon turning often to avoid burning
5. Scrape the bottom of the Dutch Oven to make clean-up easier

InstructionsCont:
6. Line a 10 can with stub roll to absorb grease.
7. Place well done bacon in can and cover with aluminum foil to retain heat.
8. Repeat steps 4 - 7 until all bacon is cooked
9. Serve hot!
10. Clean Dutch Oven while hot!


Instructions:
1. Wash lettuce and tomatoes.
2. Tear off desired quantity of lettuce
3. Slice tomato
4. Lay out all sandwich ingredients.
5. Each Scout makes two sandwiches for himself

Description:
Sandwich, cold cuts, lettuce, tomatoe, cheese


Instructions:
1. Line Warming Oven with Aluminum Foil to ease cleanup
2. Preheat Warming Oven and Griddle
3. Prepare Griddle site with aluminum foil and leveling blocks
4. Butter one side of bread slices
5. Place 2 slices of ham on the unbutter side of the bread

InstructionsCont:
6. Place 1 slice of cheese on the ham
7. Top with another slice of bread, buttered side up
8. Repeat until all sandwiches are assembled
9. Spread Charcoal out on aluminum foil and put griddle in place

InstructCont2:
10. Butter hot griddle
11. Place sandwiches on griddle until bottom is golden brown
12. Flip and grill other side until golden brown and cheese is melted
13. Remove to warming oven
14. Repeat 10-13 until finished
15. Serve hot


Instructions:
1. In a #10 can, break the eggs and scramble well. 
2. Add salt and pepper to taste. Rember that you can always add more salt and pepper. You cannot
    remove salt and pepper if you get to much.
3. Add Cheese to eggs.

InstructionsCont:
4. Place Dutch oven over coals to get medium hot. 
5. Melt 3 or 4 tablespoons of butter in the bottom of the pot. (You can use leftover bacon or sausage
    grease)
6. Pour well beaten eggs into hot butter and stir continuously with a spatula.

InstructCont2:
7. Scrape the bottom of the Dutch oven firmly with the spatula while stirring. This will make clean-up
    much easier.
8. Remove from heat before totally done and serve from Dutch Oven to keep hot.


Instructions:
1. Peal and chop onion.
2. Remove seeds from Bell Pepper and chop.
3. Break eggs into #10 can, lightly salt and pepper. Scramble well. Add cheese
4. Slice English Muffins.
5. Melt butter on griddle and lightly toast muffins. Place in warming oven.

InstructionsCont:
6. In Dutch oven, melt 2-3 tsp butter.
7. Add Canadian bacon and cook well.  Do not burn, turn often.
8. When done place in warming oven w/muffins.
9. Add onions and peppers to bacon grease/butter and cook until onions are clear.

InstructCont2:
10. Add egg & cheese mixture to onions and peppers and scramble stirring constantantly.
11. Assemble Aspen Breakfast, two per Scout.
12. Place bacon on top of muffin half, add generous mound of egg mixture.
13. Eat as is or add salsa to taste.


Instructions:
1. Mix eggs, milk and vanilla extract in a #10 can.
2. Choose your cooking spot and level the griddle with supports 1 1/2 - 2 inches off the ground.
3. Remove griddle to charcoal stove and preheat.
4. Line cooking area with aluminum foil.

InstructionsCont:
5. Evenly spread out hot coals on aluminum foil and place griddle over them.
6. Griddle is ready when a few drops of water will "dance" on the it.
7. Melt 3 tbsp butter on the griddle and spread with spatula.
8. Dip bread in egg mixture.

InstructCont2:
9. Cook. Once you have 8 slices on your griddle, go back and slightly move each slice to make sure
   doesn't stick. Turn once when golden. When both sides are golden, remove to warming oven.
10. Heat syrup.
11. Serve with either syrup or powderd sugar


Instructions:
1. Divide ground beef into equal portions and form into patties. Should make 16 patties.
2. Pour mushroom soup in #10 can and add 1 1/2 cup water. Mix well.
3. Cook the patties in a Dutch Oven. Brown on each side & cook well done. Lightly salt & pepper.

InstructionsCont:
4. When a batch is finished, move to #10 can. Continue cooking beef in Dutch Oven until all patties are
    done.
5. DRAIN GREASE FROM DUTCH OVEN!
6. Return all patties to Dutch oven and add soup mixture.
7. Simmer over low heat for 20-30 minutes.

InstructCont2:
8. Recipe time can be shortened by heating the soup mixture in the #10 can so it can be added hot
    to the beef patties in the Dutch oven.


Instructions:
THIS MAKES A LARGE DUTCH OVEN OF CORNBREAD. FOR SMALLER PATROLS, SUBTRACT ONE BOX OF MUFFIN MIX AND ONE EGG.
1. Grease very well a 12" Dutch oven.
2. Preheat (melt the grease) your dutch oven to brown the bottom of the corn bread upon entry.

InstructionsCont:
3. Mix all ingredients in a #10 can. Add milk to desired consistency. It should be fairly thick, not soupy.
4. Add the batter to the hot Dutch oven evenly and on a level surface.
5. Cover and cook 30-40 minutes @ 375 degrees (18 coals top, 9 on bottom)

InstructCont2:
6. Check in approximately 15 minutes.
The DONE TEST. Use a metal knife to poke the cornbread in the middle and edges to test. If you remove the knife & there is no wet batter clinging to it, you are done. This dish may not cook very firm or brown.


Instructions:
1. Sprinkle ground beef in a Dutch oven. Cook until brown, stirring to prevent sticking.
2. DRAIN OFF GREASE!
3. Open cans of Manwich Sauce, tomato sauce and tomato paste. Dump in Dutch oven.
4. Stir to mix with ground beef.

InstructionsCont:
5. Simmer over low fire until hot throughout. Stir often.
6. Heat hamburger buns if desired.
7. Put buns and Dutch oven on table.
8. Ladle sloppy jacks on buns and enjoy.


Instructions:
1. Prepare Macaroni in #10 can according to package directions.
2. Drain water from macaroni.
3. Peel and chop two small onions.
4. Mix all ingredients together in a Dutch oven.
5. Salt and pepper to taste.

InstructionsCont:
6. Place lid on Dutch oven and bake for 30 minutes at 350 degrees or until cheese is melted and bubbly.
    (17 coals on top and 8 on bottom)

InstructCont2:
Note: To help avoid burning, rotate the Dutch oven 1/4 turn clockwise every 10 minutes, rotate the lid 1/4 turn counter-clockwise every 10 minutes also.
To make clean up easier, line the Dutch oven with aluminum foil before starting.


Instructions:
1. Cut cheese into cubes.
2. Remove seeds from green chiles and dice to yield 2/3 cup.
3. Peel and slice avocado.
4. In a #10 can, combine eggs, milk and 1/4 tsp. salt and mix well.
5. Melt butter in hot Dutch oven.

InstructionsCont:
6. Add egg mixture to skillet and cook over medium heat stirring gently.
7. When eggs are almost set, add cheese and chopped chilis. Cook until firm or desired consistency.
8. Fill each tortilla with egg mixture and fold.
9. Top with sour cream


Instructions:
1. Peel and dice onion, peel and mince garlic.
2. Drain liquid from canned chilies.
3. In Dutch oven, saute meat, onion and garlic until ground beef is thoroughly brown.
4. In a #10 can, combine soup, cheese, chilies and milk.

InstructionsCont:
5. Heat until cheese is melted, stirring constantly.
6. DRAIN GREASE from meat mixture and remove from Dutch oven to second #10 Can.
7. Leave enough grease to cover the bottom of the Dutch oven and wipe up on the sides.

InstructCont2:
8. Generously layer tortilla chips in bottom of Dutch oven.
9. Add cooked meat mixture over chips.
10. Top with melted cheese mixture.
11. Bake at 350 degrees for approximately 45 minutes. (17 coals on top, 8 coals on bottom)


Instructions:
1. Combine blueberry pie filling, walnuts, lemon peel and vanilla in a #10 can. Stir gently and put aside.
2. Brush one side of each totilla with melted butter.
3. Sprinkle a tablespoon of bread crumbs on top of tortilla.

InstructionsCont:
4. Place 1/2 cup of blueberry mixture on top of each tortilla.
5. Starting at on edge roll tortilla into a flute like shape. Fold sides under and place tortillas, seam side
    down in a lightly greased Dutch oven.
6. Brush each one with melted butter.

InstructCont2:
7. Combine sugar and cinnamon and sprinkle on top of tortillas.
8. Bake at 400 degrees for 10-15 min. (19 coals on top, 10 coals on bottom) or until crispy.
9. Allow 5 minutes to cool, cut into bite size pieces.


Instructions:
1. Peel outer skin off onion.
2. Slice and chop.


Instructions:
1. Fill a #10 tin can with warm water to the half way point.
2. While preparing breakfast, set the bottle(s) of syrup in the warm water.
3. Serve warm


Instructions:
1. Chop onions and bell pepper.
2. Heat oil in Dutch Oven, add onions and bell pepper and cook until the onions become transparent.
3. Add Ground Beef and cook until well done (no pink).
4. Add cans of undiluted tomato soup and stir in well.

InstructionsCont:
5. Salt and Pepper to taste.
6. Add precooked Spanish Rice.
7. Continue cooking until all ingredients are hot.
8. Keep stirring to avoid burning and/or sticking.
9. Serve hot and enjoy.


Instructions:
1. Heat canned green beans in #10 can.
2. Add 1/2 chopped onion.
3. Add crumbled 4 strips of bacon leftover from breakfast or cooked to order.
4. Salt and pepper to taste.
5. Serve hot.


Instructions:
1. Put Dutch Oven on level coals.
2. Add cooking oil to cover bottom.
3. Brown sausage.
4. Add hash browns and cook until almost done.
5. DRAIN EXCESS GREASE, leaving enough to cook eggs.
6. Scramble eggs in #10 can.

InstructionsCont:
7. Add eggs to Dutch Oven and scramble until almost done.
8. Spread grated cheese evenly over the top of the eggs.
9. Place canned biscuits evenly on top of the cheese.
10. Put lid on Dutch Oven and put coals on top only, no bottom heat.

InstructCont2:
11. When Biscuits are golden brown remove from heat (approx. 20 min.)
12. Serve Hot, one buscuit and everything under it for each Scout.


Description:
Grits, Oatmeal, Jelly, SFJelly, Salt, Pepper


Instructions:
1. Remove the rolls from the store package and place on aluminum foil.
2. Butter the tops of the rolls
3. Seal securely in aluminum foil.
4. Place next to your fire/coals to warm rolls and melt butter.
5. Serve hot!


Instructions:
1. Place Warming Oven and griddle next to fire/coals to warm
2. Prepare bed for coals and supports for level griddle.
3. Spread out one charcoal can on prepared bed and place griddle on top
4. Cut out circles in the center your bread

InstructionsCont:
5. Melt butter evenly on griddle and place bread on griddle.
6. Break one egg into the hole in the center of each slice of bread.
7. Grill until the bottom of the bread is golden brown.
8. Flip the toad in the holes over.

InstructCont2:
9. Grill until the bottom is golden brown and the egg is firm.
10. Place in the warming oven and repeat steps 5-10 until complete.
11. Serve with warm Maple Syrup


# Ingredients

Ingredient:
Chicken Breast, boneless, skinless, halves


