Troop 100 - Westborough, MA

Dinner
Dutch Oven Chicken Enchilada Casserole
INGREDIENTS: 2 lb. Boneless Chicken Breast 1 teaspoon salt 1 large onion, chopped 1 can tomato soup (10 3/4 oz) 2 cans enchilada mild sauce (10 oz) 1 can water (10 oz) 1 package of corn tortillas (24 minimum) 3/4 lb grated cheese	PREPARATION: -Brown together chicken, salt and onion -Add tomato soup, enchilada sauce and water to chicken mixture and simmer together -Remove the chicken mixture and as much of the sauce as you can from the Dutch oven -Place 3 or 4 corn tortillas on bottom of Dutch oven -Place chicken mixture over top of tortillas -Sprinkle some cheese over the top of the chicken mixture -Add another layer of tortillas & repeat until you have used all of the chicken mixture and 1/2 lb. of the cheese -Add one final layer of tortillas over the last chicken mixture and top with a 1/4 lb of cheese on top -Place lid over Dutch oven and let simmer until it appears to be done -Cover and bake using 8 - 10 briquettes bottom and 14-16 briquettes on the top -Approximate cooking time is 30-40 minutes
Chicken Stir Fry
INGREDIENTS: 2 lbs boneless chicken breast cut into strips 2 Tbsp low sodium soy sauce 2 tsp ground ginger 4 tsp vegetable oil 2 Tbsp cornstarch 4 cloves garlic, minced Snow peas Water chestnuts Broccoli Carrots Onions Mushrooms Green and Red Bell Peppers Makes 8 servings	PREPARATION: -In small bowl, stir together cornstarch, soy sauce, and ginger until smooth -In 10 inch skillet over medium heat, in 2 tsp hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. -In same skillet, in remaining 2 tsp of hot oil, stir fry vegetables with garlic until tender crisp -Reduce heat to medium -Add soy sauce mixture and cook until mixture boils and thickens, stirring constantly -Add reserved chicken; heat through & Serve over rice.
Calcutta Chicken
INGREDIENTS: 2 lb boneless chicken breast cubed 16 tablespoons margarine 2 medium onions, finely chopped 4 stalks of celery, finely chopped 1 1/3 cups of flour 8 cubes chicken bouillon cubes dissolved in 6 cups of water 2 teaspoons of Worcestershire sauce 4 teaspoons curry powder 4 – 6 oz cans of tomato juice	PREPARATION: -Over medium flame, melt margarine and sauté vegetables until tender -Add chicken and cook stirring occasionally -Add flour and stir into mix -Add bouillon cubes and water immediately and cook until sauce is smooth and thick -Add tomato juice, curry powder and Worcestershire sauce -Lower flame, cover pot and simmer for 5 minutes -Serve over rice
Quick and Easy Chili Corn Bread
INGREDIENTS: 2 pkgs. "JIFFY" Corn Muffin Mix 3 cups cooked Pinto or Red Beans 1 1/2 lbs. Lean Hamburger 1 Onion, chopped 1/2 tsp. Garlic Powder 3 tbsp. Chili Powder 1 tsp. Thyme 1/2 tsp. Salt 1/4 tsp. Pepper	PREPARATION: -Sauté Hamburger with onions in Dutch oven -When hamburger is brown, add all remaining ingredients -Simmer for 10 to 15 minutes while you mix up your corn bread -Spread the corn bread mixture over the top of the chili -Replace the lid and bake -In your Dutch oven bake at 325 degrees -If you wait for the smell you will know when it is done
Dutch Oven Pizza
INGREDIENTS: 2 pkg Crescent rolls 8 oz Shredded Cheddar Cheese 1 jar Pizza Sauce 8 oz Shredded Mozzarella Cheese 1-1/2 lb Ground Beef	PREPARATION: -Brown ground beef, drain -Line Dutch oven with 1 pkg of crescent rolls -Spread pizza sauce on dough -Add browned beef, the cheeses and use second pkg of rolls to form a top crust -Bake 30 min. at 350
Dutch Oven Lasagna
INGREDIENTS: 1-1/2 lb. lean ground beef 23 oz spaghetti sauce 9 oz shredded mozzarella cheese 3 eggs 2-1/4 c cottage or ricotta cheese 1/4 cup grated Parmesan cheese 13 lasagna noodles 1-1/2 tsp. oregano 3/4 c hot water	PREPARATION: -Preheat the Dutch oven -Brown the ground beef & when cooked remove the beef to a large mixing bowl -Add spaghetti sauce to the beef and mix well -In another bowl, add together cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well -Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles -Pour the hot water all around the edges of the oven -Place the lid on the oven and bake one hour or until done -Check frequently Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.
Chili Con Carne
INGREDIENTS: 1 1/4 lb Ground beef chuck or round 2 md Onions, sliced 1 (28 oz) can whole tomatoes 1 (6 oz) can tomato paste 1 c Water 1 Beef bouillon cube 1 (16 oz) can red kidney beans 2 tb Diced green peppers 2 Cloves garlic, minced 2 ts Salt 2 ts Oregano 2 ts Chili powder or ground cumin 1/4 ts Crushed red peppers or to taste 1 Bay leaf	PREPARATION: -Combine first two ingredients in a Dutch oven or large saucepan -Brown meat; drain off fat -Add next twelve ingredients; stir to blend -Cover and simmer 1" hours, stirring occasionally -Remove bay leaf
Shrimp Quesadillas
INGREDIENTS: 1 cup coarsely chopped cooked shrimp 1 onion 1 Green pepper 2 tortillas for each quesadilla 2 lb. Monterey Jack cheese Oil 2 Tbs. finely chopped cilantro or parsley Salsa, hot or mild	PREPARATION: -Cook and clean shrimp, chop and set aside -Grate the cheese, set aside -Simmer sliced onions and green peppers with a little oil -Add salsa and shrimp -On a lightly oiled griddle, heat tortilla, add meat mixture and grated cheese -Top with another tortilla - Flip and melt cheese -Cut into quarters and serve -Add Guacamole, sour cream, & lettuce if preferred
Hawaiian Chicken
INGREDIENTS: 3 boneless chicken breasts - cut in half 1 sweet green pepper 1 sweet red pepper 1 large red onion Vegetable oil 8 oz. can pineapple chunks 2 oz. apple juice 1 cup minute rice	PREPARATION: -Brown chicken in oil, add pineapple chunks and juice -Ring cut the onion and peppers and cook -Cover and simmer 20 minutes -Make the rice and serve chicken over bed of rice
Texas Ranger Stew
INGREDIENTS: 1 1/2 lb. Lean ground beef 1 1/2 teaspoon salt 1 small onion chopped 1/2 tsp ground thyme 1 (28 oz) can peeled whole tomatoes 1/8 tsp ground black pepper 2 (6-8 oz) cans sliced mushrooms 1 (14 oz) can beef broth 1 cup uncooked quick-cooking rice Water 1/4 cup ketchup 2 tbs Worcestershire sauce Makes 4 to 6 servings	PREPARATION: -Place a large skillet over medium-high heat and add ground beef and onion -Cook, breaking up beef, until beef is no longer pink inside; drain fat -Add tomatoes, broth, 2 soup cans of water, ketchup, Worcestershire sauce, salt, thyme, pepper, and mushrooms. Bring to a boil. -Reduce heat and simmer, uncovered, 5 minutes -Stir in rice, cover and set aside 5 minutes
Cheeseburger Rice
INGREDIENTS: 1 lb. ground beef 1 sm. onion, chopped 1 1/2 cups water 1/2 cup catsup 2 tbsp mustard 1/2 tsp salt 1/2 tsp pepper 1 1/2 cups Minute rice 1 cup shredded cheese Serves 4	PREPARATION: -Brown meat and onions, drain fat -Stir in water, catsup, mustard, salt & pepper -Bring to boil, stir in rice, cover, remove from heat and let stand 5 minutes -Fluff with fork and sprinkle with cheese; cover -Let stand 3 minutes or until cheese melts
Turkey and Stuffing Pie
INGREDIENTS: 2 cup prepared stuffing 1 cup shredded Swiss cheese 2 can chunk turkey (5 oz) 1/2 cup milk 3 eggs Yield: 6	PREPARATION: -Preheat Dutch oven -Pat stuffing evenly into 9-inch pie plate to form crust building up sides to form rim -Sprinkle turkey and cheese evenly over stuffing -In small bowl, beat together milk and eggs; pour over turkey -Bake 35 to 40 minutes or until knife inserted near center comes out clean -Let stand 5 minutes before serving
Chili Pie
INGREDIENTS: 4 cups corn chips 1 @ 19 oz can Name brand Chili 2/3 cup chopped onion 1 1/2 cups shredded Colby or Cheddar cheese Serves 4-5 or one scoutmaster	PREPARATION: -Layer 2 1/2 cups of corn chips; onion; 1/2 cup cheese and chili in 1 1/2 quart casserole or Dutch oven -Top with remaining corn chips -Bake at (375) about 25 minutes -Top with remaining cheese and bake 5 minutes longer -Garnish with sour cream and ripe olives, etc

*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.