Troop 100 - Westborough, MA

Breakfast
Mountain Man Breakfast Omelet
INGREDIENTS: 1 lb. country sausage 1 lb.bacon 18 eggs 2 cups chopped; mushrooms 1 large yellow onion; diced 3/4 cup milk 3 cloves garlic; minced Salt and pepper to taste 1 green bell pepper; chopped 3 cups grated Cheddar cheese 1 red bell pepper; diced picante sauce Serves: 8-10		PREPARATION: -Heat a 12" Dutch oven using 20-22 briquettes bottom until hot -Add sausage to oven and fry until brown -Remove sausage from oven -Cut bacon into 1 inch slices, add to Dutch oven and fry until brown -Add sausage, onions, garlic, bell peppers, and mushrooms & sauté until vegetables are tender. -Whisk together eggs and milk, season with salt and pepper -Pour eggs over vegetable mixture -Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20 minutes until eggs are set up -Cover top with cheese and replace lid - let stand until cheese is melted -Serve topped with picante sauce.
Mountain Man Breakfast
INGREDIENTS: 1/2 pound bacon 1/2 pound sage sausage, cooked and crumbled 1 medium onion, diced 1 2-pound bag hash brown potatoes, diced 1/2 pound extra sharp cheddar cheese, grated 1 dozen eggs		PREPARATION: -Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals -Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear -Stir in the hash brown potatoes and cover -Remove cover and stir occasionally to brown potatoes (15-20 minutes) -Scramble the eggs in a separate container and pour the mixture over the hash browns -Cover and cook until eggs start to set (10-15 minutes) -Sprinkle grated cheese over egg mixture, cover, and continue heating until eggs are completely set and cheese is melted -Slice and serve.
Breakfast Tortilla Wraps
INGREDIENTS: 1 tablespoon butter Eggs (Use 1 egg per person and 1 extra) Milk Cheddar cheese or American cheese Bacon Large Flour tortillas Salt and pepper to taste		PREPARATION: -Beat your eggs together with a small amount of milk -Melt butter in pan or spray with cooking spray, and add eggs -In another pan fry your bacon in strips and drain -After the eggs are cooked, add a spoonful or two to each tortilla, some cheese and a strip or two of bacon (Each person can make their own) -Roll up the tortillas and eat.
Apple Raisin Oatmeal
INGREDIENTS: 2 cups water or milk 1/3 cups water or milk (additional - divided) 1 cup diced apples (any type but Macintosh) 1/3 cup raisins 1 C oatmeal 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 T brown sugar Nuts (optional) Serves 2		PREPARATION: -Bring 2 cups water or milk to a boil and add the diced apples and raisins -Boil over high heat, stirring frequently for about five minutes -Reduce heat to medium stir in oatmeal, 1/3 cup additional water or milk, cinnamon and nutmeg -Cook for 5-7 minutes then remove from heat -Stir in brown sugar and top with nuts (if desired)
Breakfast Pizza
INGREDIENTS: 2 pkg Crescent rolls 6 eggs ½ ham, bacon (pre-cooked), or sausage, your preference or all three 3 cups grated Cheddar cheese		PREPARATION: -Scramble the eggs separately -Stretch the Crescent rolls over the bottom of the dutch oven so it's completely covered -Pour a small layer of scrambled eggs over the dough -Add your preference of ham, bacon or sausage or all on top of the eggs -Spread the cheese over all and cook for 10 to 15 minutes
Breakfast Pizza 2
INGREDIENTS: 1 can crescent rolls 1 cup shredded sharp cheddar 1 lb. sausage; browned & drained 3 eggs; beaten 3 Tbs. diced red bell pepper 3 Tbs. milk 3 Tbs. diced yellow bell pepper 1/2 tsp. salt 1 cup thawed frozen hash browns 1 tsp. ground black pepper 1 green onion; sliced 3 Tbs. Parmesan cheese Serves: 6-8		PREPARATION: -Unroll the crescent rolls -Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls -Sprinkle evenly with sausage, bell peppers, hash browns, green onion, and cheddar cheese -In a medium bowl whisk together eggs, milk, salt and pepper -Pour egg mixture evenly over top of pizza -Sprinkle with parmesan cheese. Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set
Dutch Oven Cinnamon Rolls
INGREDIENTS: 1 envelope yeast 2 tablespoons warm water Pinch of sugar 1 beaten egg 3/4 cup sugar 3/4 teaspoon salt 6-8 cups flour 2 cups buttermilk 2 teaspoons cinnamon 1/2 cup sugar raisins		PREPARATION: -Mix yeast, water and pinch of sugar in a small bowl, set aside for a few minutes -In a large bowl, combine buttermilk, egg, sugar, salt and yeast mixture -Add enough flour to make a soft dough -Cover with a damp towel, and let rise in a warm, draft-free place for about an hour -Roll dough out on a floured surface until it is rectangular in shape and about 1/4" thick -Spread entire surface with butter, sprinkle with sugar and cinnamon, and roll it up jelly roll fashion from the long side -Cut 1" thick sections using new dental floss -Place the rolls in a 12" Dutch oven, cover with lid, and let rise for about 30 minutes -Bake for 50 minutes with 14 charcoal briquettes on the top and 6 on the bottom -Remove rolls and spread frosting
Breakfast Sausage Souffle
INGREDIENTS: 12-15 slices bread; cubed 3/4 cup milk 6 Tbs. butter; melted 1 tsp. dry mustard 1 lb. shredded Cheddar cheese Salt and pepper to taste 18 eggs 1 lb. cooked sausage		PREPARATION: -Add bread cubes to a well greased 12" Dutch oven -Drizzle butter over bread then sprinkle cheese over the top -Whisk together eggs, milk, and mustard & season with salt and pepper -Pour eggs over bread and cheese -Sprinkle sausage over the top -Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set
Egg in the Nest
INGREDIENTS: 1 piece bread 1 egg per person 1 tbs. butter		PREPARATION: -On low heat, melt grease in fry pan -Cut a hole in center of bread for the egg -Butter both sides of the bread -Place bread in fry pan -Break egg over hole of bread and pour out egg -Fry egg and bread, Flip once and serve Season to taste
Cinnamon French Toast
INGREDIENTS: 1 loaf cinnamon swirl bread 1 1/4 cups milk 12 eggs, beaten (minus shells) Serves 1 patrol		PREPARATION: -In a medium pot, whisk together eggs and milk -Heat griddle, keeping well greased -Dip each slice bread in egg mixture -Pat each side to coat well -Fry on griddle until each side is golden brown -Serve with powdered sugar and/or syrup
Trail Breakfast
Mix and Match: Pick one from each Category:
Dairy	Meat	Grain	Fruit	Fun
hard cheese	jerky	bagel	dried apples	trail mix
cheese spread	bacon bar	crackers	banana chips	chocolate granola
string cheese	hard salami	melba toast	fruit bits	nuts
	meat sticks	graham cracker	fruit leathers	sunflower seeds
	peanut butter	oatmeal (instant)	raisins	pumpkin seeds
	powder eggs	grits (instant)	orange
	egg beaters	cream of wheat	craisins
		pilot bread
		cereal mixes
		granola bar
Beverages
Water	Tang	Tea	Powder Mixes	Hot Cocoa

*The general rule of thumb to produce about a 350° heat is to take the size of the Dutch oven in inches, double the number, and use that many total briquettes. So, for a 12" oven you would use 24 briquettes, for a 14" oven you would use 28 briquettes, etc. Remember this is just a rule of thumb and does not work for all makes of ovens! This rule for instance does not work when cooking with MACA deep Dutch ovens because they are much deeper and they are manufactured with more metal. Generally speaking each briquette will produce about 10° - 15° F. worth of heat on a moderately warm day with no wind.

For food you wish to simmer such as soups, stews, and chili's; place 1/3 of the total briquettes on the lid and 2/3 under the oven.
For food you wish to bake such as breads and rolls, biscuits, cakes, pies and cobblers (rising); place 2/3 of the total briquettes on the lid and 1/3 underneath the oven.