TROOP 50 - FORT RUCKER, ALABAMA
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Cooking with Troop 50

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Try these tasty recipes at your next campout.
Master the culinary art and win the Iron Chef Award.

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Byron's One Pot Dinner (Dutch Oven)

(1) 3 lb. london broil; cut into 1" cubes   Meat Marinade
2 medium yellow onions; sliced thick 1/3 cup red wine vinegar
7 cloves garlic; minced 1/4 cup balsamic vinegar
6-8 carrots; cut into 1" pieces 1/4 cup Worcestershire sauce
2 medium bell peppers; cut into 1" pieces 2 Tbs. soy sauce
1 1/2 cups mushrooms; sliced 5 cloves garlic
6-8 medium potatoes; cut into 1" cubes 1/2 tsp. Tobasco Sauce
2 cups barbecue sauce 1/2 cup olive oil
1 cup salsa    
  rosemary sprigs    

Advance Preparation: Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, soy sauce, garlic and tobasco; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Put cubed meat into a large ziploc bag and add marinade. Seal the bag and shake to completely coat meat. refrigerate for 12-24 hours turning meat twice.

Heat a 12" deep Dutch oven using 22-24 briquettes bottom. Drain marinade off the meat and add meat to hot oven and fry until brown. Spoon off most of the juice. Add onions and garlic. Stir, then cover and cook until onions are translucent. Add carrots, bell pepper, and mushrooms. Cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 20 minutes. Add potatoes, barbecue sauce and salsa and stir to mix. Place 3 sprigs of rosemary on top. Cover and cook 30-45 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 10 minutes removing rosemary from top before and replacing after. When vegetables are done remove rosemary and discard.

Serves: 10-12

 

Best Ever Cornbread (Dutch Oven)

1 cup butter; melted 2 cups cornmeal
4 eggs; beaten 3 cups all-purpose flour
3 cups milk 4 tsp. baking powder
2 cups sugar 1 tsp. salt


 

In a large bowl mix together butter, eggs, and milk. In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1 cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12" Dutch oven and spread evenly.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serve warm with honey butter.

Serves: 10-12

 

Banana Boats

Recipe Ingredients:

  • bananas (amount desired)
  • chocolate bars (1/2 for each banana)
  • marshmallows (mini work best)

Cooking instructions:
Peel one piece of banana peel back and scoop out about 1/3 of the banana. Place broken pieces of chocolate bar and some marshmallows inside and cover with the banana peel wrap in aluminum foil and throw in fire while you are cooling your main course. Take out in about 30 min.

Variations/Hints:
If you are at home you can use peanut butter chips, colored marshmallows, add nuts, or anything you might like.

Breakfast Bake

Recipe Ingredients:
  • a knife
  • an orange
  • an egg
  • a fork

Cooking instructions:
Step 1: Cut the orange in half and eat it with a spoon.
Step 2: Pull out all the membranes to form a perfect orange-rind coddling cup.
Step 3: Crack the egg into the orange peel cup.
Step 4: Use sticks to place the cup into the fire and cook for about 5 minutes.
Step 5: Eat the egg right from the cup.

Variations/Hints:
Try to keep the cup balanced while cooking. Mixing oranges, eggs and coals probably won't taste too good!

Comments:
This recipe is perfect for breakfast around the fire and it leaves hardly any mess.

Sausage Gravy Breakfast

Recipe Ingredients:

  • Milk powder to make 1.5 C
  • 3 Tbsp flour
  • 3 Tbsp Butter, Ghee or fat
  • 12 Oz. high quality frozen sausage roll ( I used Jimmy Dean's)
  • 1.5 C water
  • 3 English Muffins

Cooking instructions:
Mix the milk powder and water in a water jug. Fry the sausage in a pan till brown. Push the sausage off to the side, tip the pan and add butter (Ghee, etc.) to the fat. Add the flour to the fat, a little salt and pepper too, let bubble for about 30 sec or so. Add the milk and stir back into the sausage, simmer 'til thickened. Split the muffins and grill, arrange three per plate and divide the sausage over the two plates.

Variations/Hints:

Comments:
Great for a second day breakfast, maybe even third day! Keep the roll frozen in a cooler until the final moment of departure Very hearty, filling. We're big boys - it could probably feed 3.

Cajun Fire Fish Burritos
Recipe Ingredients:

  • Fish can be walleye or lakers. Dice fish into bite-size pieces.
  • Canola oil and/or squeeze marjorine. I use 50/50 blend.
  • Cajun spice
  • Tobasco sauce
  • Lemon juice
  • Red beans and rice mix or Jambalaya mix
  • Large flour tortillas

Cooking instructions:
Sprinkle cajun spice on wet fish pieces. Be liberal.
Fry fish in hot oil/marjorine blend. It should be smokin' hot.
When fish are cooked, remove from fire and place in covered pot well lined with paper towels.
In same skillet, use stovetop method to cook red beans/rice or jambalaya mix. When about 1/2 cooked, add fish back in to heat.
Sprinkle with tobasco to and add lemon juice to taste. Stir well. When done, spoon into hot buttered tortilla and roll into burrito.

Variations/Hints:
Saute onions/mushrooms to add. Not everyone likes this. Add grated pepper jack or whatever cheese you packed. Can be done with trail sausage if you don't have fish. Or just visit needfish.com.

Comments:
Great shore lunch or dinner if you don't have enough fish to do fillets. All in one meal.

Scalloped Potatoes 'n Ham

Recipe Ingredients:

  • ~14 grams Sanalac (powdered milk)
  • 1 box Betty Crocker Scalloped Potatoes
  • Canadian Bacon
  • 2 Tbs. Butter
  • 2-2/3 cup water

Cooking instructions:
1. Add Sanalac to cold water and stir to dissolve
2. Add sauce mix, butter, and potatoes after water is hot
3. Bring to a boil then simmer stirring occasionally
4. After 15 minutes add bite-size chunks of Canadian Bacon
5. Simmer another 5 minutes stirring a lot to keep from burning. Its done when its not quite as thick as mom used to make. It will thicken more as it cools.

Variations/Hints:
The earlier you add the bacon the saltier the potatoes will be.

Comments:
This is a good meal for late in the trip on a cold, rainy fishless day. Serves 2 (per box)

 

Pineapple Upside Down Cake (Dutch Oven)

Topping   Cake Batter
4 Tbs. butter 1 yellow cake mix
1 cup brown sugar 1 cup pineapple juice
8 pineapple rings 1/3 cup water
8 maraschino cherries 3 eggs
    1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.

Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.

Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.

Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before service.

Serve with vanilla ice cream or whipped cream as topping.

Serves: 8-10

 

Biscuit on a Stick (Open Fire)

INGREDIENTS:

  • 1 can biscuits
  • squeeze butter
  • 1 stick

PREPARATION:

Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking.
 
 

Ham & Sweet Potato Foil Packets (Coal Cooking)

 
Category: Pork   Rating: 10
Backpack: No Effort: easy Serves: 1-2 Prep time: 1-30m
 
Ingredients:
  • Cubed Ham
  • Cubed Sweet Potato
  • Cubed 1/2 Apple
 
How to Prepare:
Cube all ingredients.Place in a foil pack, make sure that it is sealed tightly. Cook on hot coals for approx. 1/2 hour turning every 15 min.(APPLES GIVE MOISTURE TO THE RECIPE INSTEAD OF BUTTER AND MAKES A GOOD DESSERT)

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Chicken Hobo BSA

Recipe Ingredients:

  • 5lb boneless chicken breast
  • 1 bag baby carrots
  • 1 five lb bag of potatoes
  • minced onion
  • lots of cajun spices
  • extra duty tinfoil

Cooking instructions:
Peel potatoes. Add all ingredients on tinfoil and wrap airtight 3 times and put on coals for 20 minutes.

Variations/Hints:
Can also use crappie or any other type of fish.

Trail Burritos

Recipe Ingredients:

  • Dried black beans or refried beans
  • Dried corn
  • Dried packaged seasoned rice
  • Medium soft tortilla shells
  • Salsa in a plastic jar

Cooking instructions:
Rehidrate all of the dried ingredient and pile everything in to the tortilla shell. If you want the taco bell grilled version, then you can put some butter or crisco in a frying pan and try to grill it.

Variations/Hints:
If you don't want all of those ingredient in the burrito, eating them as a side dish tastes just as good.

Comments:
This meal is great if you don't want the hassel of trying to keep meat on trail frozen or having to eat it on the first or second day. Or if your like me and just don't like meat at all! Happy trail cooking all! :)