2013 National jamboree dutch oven recipes

These recipes were cooked by over 500 Scouts at the Dutch Oven station at the 2013 National Scout Jamboree.

Jamboree lunch

Ingredients:

2 cups of Minute Ricedry

2 cans cream of chicken soup

1 can carrots

1 can peas(or green beans)

1 30 oz can of chicken

Onion flakes

Garlic powder

chicken and rice casserole

learn more about cooking techniques

Four basic temperatures are used with Dutch Oven cooking:

  •  Slow (1 ring on top, 1 ring under), 300-325 degrees 
  • Medium (1 ring under, 1 1/2 rings on top), 350 degrees (+/- 25 degrees)
  • Hot (1 ring under, 2 rings on top), 400 degrees (+/- 25 degrees)
  • Very hot (1 ring under, 2 1/2 rings on top), 450-400 degrees

quick biscuits

bread pudding

Delicious finish to any meal!

Fast cooking biscuits

Instructions:
In greased 12" Dutch Oven (or use a liner), add rice, chicken, soup, peas and carrots (both drained), 2 cans of water, salt pepper, onion flakes, and garlic powder. Mix up well.


Bake for 30 minutes at 350 degrees until rice is tender. Temperature is usually 1 ring of coals under, 1 1/2 rings on top.


Note: For vegetarian, eliminate chicken and substitute cream of celery soup.

Instructions:

Lay bread into Dutch Oven liner. Mix together milk, eggs, vanilla, raisins, and salt and pour over bread. Allow to soak for several minutes. Sprinkle nutmeg/cinnamon over all. Bake for 1 hour at 350 degrees (1 ring under, 1 1/2 rings on top) or when an inserted knife comes out clean.


Prepare lemon sauce by mixing powdered sugar, butter, lemon juice and small amount of water. Bring to a boil in a small pot on top of hot Dutch Oven (use gloves!). Pour over baked bread pudding.

Ingredients:

4 cups packed dry bread, broken up

2 cups milk or 6 tbsp powdered milk + 2 cups water

1 tsp vanilla

4 eggs or use egg substitute

1/2 cup sugar

1/2 cup raisins

Nutmeg/cinnamon

Frosting:

1 1/2 cups powdered sugar

1/2 stick butter

1/4 cup lemon juice

Instructions:

In a medium mixing bowl, stir the milk, mix, and sugar until soft dough forms. Drop 8 equal spoonfuls of dough into greased 8" pan. Place pan on trivet (use a small cookie rack)  in oven to prevent burning bottom. Bake at 45 degrees (1 ring under, 2 1/2 rings on top; if you stack on chicken and rice, use those coals for under) for 12-15 minutes or until golden brown.

Ingredients:

2 cups Pioneer Buttermilk Biscuit mix

2 tsp sugar

2/3 cup milk or 2 tbsp powdered mik + 2/3 coup water

The resulting temperature depends on the size, and brand of your charcoal, how long it has been lit, the wind, and even if it is sunny or shady (a black pot will cook 25 degrees hotter in the summer sun than in the shade). Dust off ash often since acts as insulator. Keep adequate amount of hot coals ready.

(courtesy of Dave Fox, Dutch Oven officianado at 2013 National Scout Jamboree)