Ingredients:
Small Tortilla shells
Sauce
Cheese
Pepperoni or other Toppings
oil
Directions:
Coat the bottom of the mess kit frying pan with oil and heat up
Add sauce and toppings to the tortilla
Put the pizza in the pan over the fire
When the cheese melts, you're done!!!
What you’ll need:
1. Preheat Dutch oven over 25 coals.
2. Brown beef, garlic and onion in oven. Then transfer to large bowl. Remove oven from heat.
3. Add spaghetti sauce, salt, black pepper and Italian seasoning to the beef-and-onion mix and stir well.
4. Mix ricotta cheese and eggs in medium-sized bowl and set aside.
5. Optional: Carefully line hot Dutch oven with aluminum foil. Leave about an inch and a half of extra lining protruding from top of oven.
6. Spread about a third of the beef mixture on the bottom of the oven. Add a layer of about a third of the noodles, followed by about a third of the ricotta-egg mixture and a third of the mozzarella cheese.
7. Repeat this order two more times until all ingredients are layered, ending with a layer of mozzarella cheese.
8. Cook for about 45 minutes, using 17 coals on the lid and 8 coals under the oven. Noodles should be thoroughly cooked. Refresh coals as required.
From The Scout’s Dutch Oven Cookbook by Tim and Christine Conners
Mess Kit Doughnuts
Ingredients:
Can of biscuits
oil
sugar, powdered sugar
Directions:
Put and inch or two of oil in the pot of the mess kit and heat it up
Pop open the biscuits, press them flat
use the lid of the oil container to cut your hole
put in the hot oil until one side browns, flip it over
when both side are brown, remove from oil
coat in sugar, powdered sugar, ENJOY!!
Scoutmaster Lasagna
- 12” camp Dutch oven
- Large mixing bowl
- Medium mixing bowl
- Heavy-duty aluminum foil
- 2 lbs. lean ground beef
- 2 tsp. minced garlic
- 1 large onion, chopped
- 2 26-oz. jars of spaghetti sauce
- ½ tsp. salt
- ½ tsp. ground black pepper
- 2 tsp. Italian seasoning blend
- 2 15-ounce tubs of ricotta cheese
- 2 eggs
- 1 16-ounce box lasagna noodles, uncooked
- 6 cups (1½ pounds) mozzarella cheese
1. Preheat Dutch oven over 25 coals.
2. Brown beef, garlic and onion in oven. Then transfer to large bowl. Remove oven from heat.
3. Add spaghetti sauce, salt, black pepper and Italian seasoning to the beef-and-onion mix and stir well.
4. Mix ricotta cheese and eggs in medium-sized bowl and set aside.
5. Optional: Carefully line hot Dutch oven with aluminum foil. Leave about an inch and a half of extra lining protruding from top of oven.
6. Spread about a third of the beef mixture on the bottom of the oven. Add a layer of about a third of the noodles, followed by about a third of the ricotta-egg mixture and a third of the mozzarella cheese.
7. Repeat this order two more times until all ingredients are layered, ending with a layer of mozzarella cheese.
8. Cook for about 45 minutes, using 17 coals on the lid and 8 coals under the oven. Noodles should be thoroughly cooked. Refresh coals as required.
From The Scout’s Dutch Oven Cookbook by Tim and Christine Conners
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