It has to be quick, and the patrol has to want to eat it. The Dutch Oven is not an oft-used appliance for most Scouts’ lunch preparation, but here are some recipes for success.
Preheat the Dutch Oven with more coals on the lid than the number (i.e. >12 on a 12” Dutch Oven) and an equal number under the oven.
- Cut English Muffins in half (Or use a whole Boboli bread)
- Spread margarine on the crust side of the muffins
- Spread tomato slice or pizza sauce or spaghetti sauce or tomato paste on the top side of the muffins
- Add grated cheese (provolone or mozzarella preferred, others fine)
- Add Sliced pepperoni and/or sausage and/or sliced olives and/or leftover cooked bacon
- Bake until the cheese is melted
Follow Biscuit directions above. Smoosh the biscuit mixture evenly around wieners, leaving the wieners’ ends uncovered. Bake in a Dutch Oven until the biscuits are browned. An alternative is to use pre-made (e.g. Pillsbury) crescent roll dough wrapped around the wieners.
Grilled Ham and Cheese Sandwiches
- Spread butter or margarine on one side of each piece of bread.
- Place Ham and Cheese slices on the non-buttered sides of two pieces of bread.
- Lightly brown each side of the sandwich.
Write some of your Dutch Oven cooking ideas in the comment space below:
Look for my next articles that feature dutch recipes for dinner and desert.
Author: Roger Tipley | Past Scoutmaster of Troop 626, Houston, TX, currently serves on his District Committee.