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Recipes to Share (Please check back as we will add a new recipe every 7 to 10 days) April 17, 2010 Hungarian Goulash
2 lbs. beef tips 2 tsp. paprika
1 small onion 1 1/2 tsp. salt
3 Tbsp. Wesson oil 1/4 tsp. pepper
1 can whole tomatoes 1 cup sour cream
4 oz. whole mushrooms 2 Tbsp. flour
Brown beef tips and onion in oil using a 12" Dutch Oven and a Volcano with 14 charcoal. Add whole tomatoes, mushrooms and seasoning. Cover and simmer with 12 charcoal on bottom.
Stir occasionally until meat is tender, about 1 1/2 hours. Blend flour and sour cream and gradually stir into the meat mixture.
A Scout Favorite eight recipes in one! They all use the same basic ground beef base 1 1/2 pounds ground beef
1 medium chopped onion or 1 Tbsp. instant
chopped onion
1/2 green pepper, chopped
1 10 3/4 oz. can condensed tomato soup
Brown ground beef. Add onion, green peppers tomato soup, and salt and pepper to taste.
Add the base above to any of the following to make:
* Yum Yums. Mix in one-half teaspoon chili powder.
Serve on, or in buns.
* Campers spaghetti. Mix in one 16 oz. can spaghetti.
* Marconi and cheese. Mix in a half pound of macaroni and cheese
cooked separately.
* Hunters' stew. Add two 10 1/2 oz. cans of condensed vegetable soup.
* Chili. Mix in one 16 oz. can of red beans and chili powder to taste.
* Squaw corn. Mix in one 16 oz. can of corn and a half pound of
diced shredded cheese.
* Hungarian hot pot. Mix in one 16 oz. can of baked beans.
Whole Wheat Round Bread
1 Tbsp dry yeast
1/4 cup warm water
2 1/2 cup hot tap water
1 Tbsp salt
1/3 cup oil
1/3 cup honey or raw sugar
6 cups whole wheat flour
Sprinkle yeast into 1/4 cup warm water and let stand 15 minutes. (1/2 Tbsp. sugar in yeast will help it work faster.) Grind 5 cups wheat. (2) Combine hot tap water and 4 cups of freshly ground wheat flour and knead for 3 to 4 minutes. (3) Add salt, oil, and honey or raw sugar. Continue to knead a couple of minutes and add 1/2 cup flour. Add prepared yeast and knead thoroughly. (4) Add 2 more cups flour and knead 5 minutes. (5) Oil hands, removed dough and form into a round ball and place in a warm oiled 10” Dutch Oven with the seam side down. Oil top of dough if a soft crust is desired. Cover with a damp cloth and let rise 1/3 in bulk for approximately 35 minutes. Use 14 charcoal on top and 7 on bottom and bake for 45 minutes. Remove from Dutch Oven and place on a rack to cook. Brush top with butter or oil. * For high altitudes (over 4,000 ft) bake for 10 minutes using 18 coals on top and 11 on bottom for 10 minutes, and then reduce charcoal to 14 and 7. Serve with butter and honey while still warm.
Mountain man Breakfast Posted by Brent (Most viewed in the Breakfast recipes forum)
2.5 lbs. Hash Browns
30 Eggs
1 large onion
2 lbs. shredded cheese
3 lbs. Sausage
1 lb. chopped bacon
Brown the bacon, sausage, and onions. Cook until the onions are clear. Take the bacon, onions, and sausage out of the DO and set aside. Brown the hash browns in the DO (you may need to do this in more than one batch). Use a wire whish to mix the eggs in a bowl. Add the bacon, sausage, onions, and eggs to the cooked hash browns. Mix everything together. Put the lid on the DO with 17 charcoal around the edge of the lid, and 10 the the bottom. Cook until the eggs are set (about 40 minutes). Put the cheese on top of the eggs and then replace the lid so that the cheese can melt.
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