I love the pics of Daddys, and Mommys, meeting their little ones, some for the first time.
Iron-Scout Recipes
Note:
All reference to Ovens are Camping cast iron Dutch ovens.
1 charcoal briquette = 35 to 50 degrees.
I’m sure Freeper Cooks can adjust to fix at home.
Ingredients:
4 cups pancake mix
2 ½ cups Squirt
1 can peaches
1 pack of fresh raspberries
Directions:
• Preheat a 8-inch Dutch oven to 350
• Mix pancake mix and squirt
• Pour into Dutch oven
• Add fruit to top and stir slightly
• Cover and bake for 45 mins or until done.
Directions:
• Crush Graham Crackers
• In separate bowls prepare vanilla pudding per package instructions and lemon pudding per instructions
• Place a layer of vanilla pudding at the bottom of the cup
• Place a layer of fruit on top of vanilla pudding
• Layer lemon pudding over fruit
• Layer crushed Graham Crackers
• Dollop on Whipped Cream
• Top with a Cherry
Serves 6
Jambalaya
Ingredients:
4 big yellow onions finely chopped
8 cups of water
4 cups of rice
1 bell pepper – chopped
2 to 3 banana peppers – chopped
3 to 5 crushed garlic cloves
2 bundles of green onions – chopped
2 whole chicken breasts cut up
1 Kielbasa (or any other large sausage) sliced up
¼ tsp Salt
¼ tsp pepper
½ tsp red pepper
Directions:
• Brown sausage and chicken then set aside
• Using medium to medium high heat; Cook down the yellow onion and crushed garlic while constantly stirring (add a little water if necessary so it doesn’t get dry in the bottom of the pot). Don’t burn them or the whole thing is ruined.
• Once this is Sautéed way down, add in the meat that you set aside.
• Add in water until all is covered.
• Season to taste and cook until the meat is good and tender.
• While that is cooking prepare the rice per the rice’s package instructions.
• As soon as the rice is done, remove from heat mix with the meat pot.
Serve Jambalaya with French bread white beans and salad.
Ingredients:
6 pound pork roast cut into 1-inch cubes
3 large onions chopped
6 cloves garlic – minced
4 ea 7oz cans green chili, drained and rinsed
1 small can of chopped Jalapeno peppers drained and rinsed
4 cups hot water
2 tsp salt
½ tsp pepper
½ cup flour
½ cup water
Soft flour Tortillas
Shredded Monterey & Cheddar cheese
Squeeze Butter
Directions:
• Preheat Dutch oven to 325, add pork, cover and steam until meat’s moisture is gone and pork is well brown. Stir occasionally to prevent burning. This takes time but it is import for developing flavor. Don’t rush it.
• When pork is browned thoroughly add chopped onion, garlic, green chilis, Jalapeno peppers, 4 cups of water salt, and pepper.
• Cover and simmer for 2 1/2 to 3 hours. Stir as need. Cook until meat is tender and falling apart.
• 15 minutes before serving mix ½ cup flour and ½ cup water until smooth. Slowly add to chili mix stirring to get smooth and thick.
• Heat Tortillas in a skillet until hot. Remove from heat and lightly butter.
• Serve Chile in a bowl top lightly with the shredded cheese and folded Tortillas.
Korean Mandu Soup
Ingredients:
1 pkg Korean Mandu (similar to pot-stickers)
1 pkg Rice Cake disks with seasoning packets
2 bundles of chopped green onions
5 eggs whisked
3 qts water
1 package seasoned roasted sea weed
Directions:
• Bring the water to a boil in a large pot.
• Place rice cake disks in a pot of cold water for 10 mins.
• Once large pot of water comes to boil stir in rice cake disks and bring to boil again.
• Reduce heat and stir in chopped green onions and seasoning packet
• Simmer for 15 mins.
• Pour in Korean Mandu and whisked eggs and simmer for 10 mins.
Serve in bowl and topping with seasoned dry sea weed.
Ingredients:
2 lbs ground beef
2 cans of Manwich
2 cans of green beans
6 cups of instant potatoes
5 cups of water
Salt
Pepper
Garlic powder
1 large onion chopped
1 bag shredded cheddar cheese
Directions:
• In pan Caramelize onions, add in ground beef and brown adding, a dash of salt and a dash of pepper.
• Add in beans and the 2 cans of Manwich and simmer.
• Boil water, once boiling remove from heat and add potatoes.
• Assemble the pie, first layering down the meat – bean – Manwich mix.
• Next layer on the potatoes followed by the cheese.
• Cover and add coals to lid until cheese is melted and bubbly (about 10 minutes for 350).
Scout Chili
Ingredients:
1 to 1 ¼ lb of very lean (at least 90%) course (chili) ground beef
1 can beef broth (14 – 16 0z)
1 8oz can tomato sauce
1 ¼ tsp onion powder
1 tsp garlic powder
1 chicken bouillon cube
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp black pepper
½ tsp salt\1/2 tsp seasoned salt
2 TBsp Gebhardt chili powder
1 TBsp mild chili powder
Directions:
• Heat broth and tomato sauce to boiling in a 2 – 3 qt sauce pan, and then add dry spices.
• Boil at a medium heat for 10 minutes and add meat in 3 or 4 large pieces cooking spoon to place gently in liquid.
• Simmer on low heat for 20 = 30 mins until meat is cooked stirring occasionally.
• Using cooking spoon or potato masher, break up meat into smaller pieces for serving.
• Let rest about 5 mins to thicken slightly
Serving suggestions
A can of chili beans may be added to the chili when cooking
Rice can be added to chili or with the chili poured over rice.
Tortilla chips go well with this.