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MOUNTAIN MAN BREAKFAST        Top

Ingredients: (6 servings)
½ pound  bacon (or pre-cooked sausage)
1  medium onion
1 2-pound bag of hash brown potatoes
½ pound  grated cheddar
1 dozen  eggs
1 small jar  salsa (optional)

Procedure:
The following requires 6-9 bottom coals and 12-15 top coals: Pre-heat Dutch oven.  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 and heat 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.
Optional: Cover cheese/egg mixture with a small jar (1 cup) of SALSA.  Cover and cook for an additional 3-5 minutes.
Slice and server like quiche. (Real men don’t eat quiche but I sure get lots of requests to cook up the Mountain Man.)
Cooking times will vary with the weather and your state of awake but its almost impossible to mess up.

BREAKFAST PIZZA        Top

Ingredients:
biscuit dough, pre-made from the store or homemade if you have the time
eggs
ham, bacon, and sausage, your preference or all three
cheese

Procedure:
Stretch the biscuit dough thin and spread it over the bottom of the Dutch oven so none of the oven can be seen. Then 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 if you use bacon pre-cook it.   Spread the cheese over that and cook for 10 to 15 minutes and the Scouts will eat it up.
 
 

EASY BREAKFAST CASSEROLE        Top

Ingredients:
8 slices  bread
2 pounds  sausage
16 ounces  grated cheddar cheese
12  eggs
1 quart  milk
1½  teaspoon  dry mustard
1 teaspoon  salt

Preparation:
Line a 12” Dutch oven with heavy-duty foil.  Lightly grease the foil with butter.  Break up bread into the oven.  Crumble cooked sausage meat over bread and cover with cheese.  In a separate bowl, mix eggs (lightly beaten), milk, dry mustard, and 1 teaspoon salt (to taste).  Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35 to 40 minutes, checking occasionally.  The cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs, making a super filling camp breakfast for a crowd!

FARM BISCUITS        Top

Ingredients: (makes 30 biscuits)
3 cups  flour
6 teaspoons  baking powder
½ teaspoon  salt
6 tablespoons  cooking oil
1 cup  milk

Preparation:
Mix all ingredients.  Roll on flat, floured surface, cut out and place in bottom of oven.  Cover with lid and bake about 15 minutes.
 

MEXICAN ROLL-UPS        Top

Ingredients: (8 servings)
2  medium potatoes, diced
2 tablespoons  olive oil
½  medium bell pepper (red or green), chopped
1  small onion, chopped
salt and pepper, to taste
2 tablespoons  chopped cilantro (if you've got it)
2 eggs, beaten
8 to 10  corn tortillas, warmed
½ cup  shredded pepper Jack or Cheddar cheese
½ cup  salsa

Preparation:
In Dutch oven, add diced potatoes and cover with water.  Cook potatoes until almost done.  Remove potatoes and empty water.  Heat oil in oven and add potatoes, bell pepper, onion, salt, pepper and cilantro.  When all is cooked, stir in eggs and heat just a minute until set.  Divide filling into 8 to 10 portions; place each portion on a warm tortilla, top with cheese and salsa and roll up tortillas.
 
 
 

BACON AND HOMINY SCRAMBLE        Top

Ingredients: (6 servings)
¼ pound  bacon
20 ounces  hominy, yellow
6  eggs
½ teaspoon  salt
1 dash  pepper

Preparation:
Cook the bacon in a Dutch oven until crisp.  Remove bacon and drain all but 2 tablespoons of bacon grease.  Drain the can of hominy and add to the bacon drippings.  Fry over medium heat until hominy is lightly brown.  Beat together the eggs, salt and pepper.  Add to hominy and cook, stirring frequently, until eggs are done.  Crumble bacon over the top and serve.  Shredded cheese may be melted over the top.
 
 

BEEF HASH WITH GRAVY        Top

Ingredients: (4 servings)
8 ounces  dried beef, cooked (or 8 oz. of any ground meat or sausage instead)
1 tablespoon  dry milk
2 teaspoons  Butter Buds®
2 tablespoons  dried onions
½ cup  mashed potato flakes
4 tablespoons  butter or margarine
1 package  instant gravy mix
3 cups  water

Preparation:
Boil 2 cups water in a Dutch oven.  Add the dried beef and onion, cover, and simmer for 2 to 3 min.  Remove from the heat, add the potatoes, butter buds and dried milk; stir; cover and let sit for a few minutes.  Heat 3 to 4 tablespoons butter or margarine in a frying pan.  Fry the "hash" over medium heat until browned on one side.  Rinse out the pot that the hash was in and boil 1 cup water in it.  Add the instant gravy and cook 1 min.  Turn the hash. Pour the gravy over the top. Brown the side that is down.

BREAKFAST CASSEROLE        Top

Ingredients: (6 servings)
1 pound  sausage links, sliced
5 slices  bread
1 cup  cheddar cheese, shredded
6 eggs
2 cups  milk
1 teaspoon  dry mustard
salt to taste
pepper to taste

Preparation:
In a Dutch oven, brown and drain the sausage.  Grease 12-inch Dutch oven.  Tear the bread into 1-inch pieces and arrange them evenly in the pan.  Spoon the sausage over the bread and sprinkle with the shredded cheese.  Beat together the eggs, milk, mustard, salt and pepper and pour it over the mixture in the baking dish.  Cover and refrigerate several hours or overnight, if possible.  If a baking pan is used, place it into a preheated Dutch oven, setting it on several stones to keep it off of the bottom. Bake at 350-degree F for 30 to 40 minutes or until set.  If the recipe is increased allow a little longer baking time.
Variations:
a.  Substitute browned corned beef hash or diced ham for the browned sausage.  Add raw or sautéed onions or mushrooms and/or chopped, cooked potatoes.
b.  For a meatless version, replace the sausage with chopped raw broccoli or spinach.  The spinach version is particularly elegant if you use a combination of Swiss and feta cheese and add chopped green onions and a touch of tarragon.  Thawed, well-drained frozen spinach works fine.
c.  Different cheeses or breads will give the dish a different character.
 

CREAMED DRIED BEEF        Top

Ingredients: (6 servings)
2 pounds  dried beef
4 tablespoons  flour
1 cup  milk
6 slices  bread

Preparation:
In a Dutch oven,  sauté chipped dried beef in butter until it starts to brown and get a little crisp.  Add enough flour to lightly coat the pieces of dried beef. Cook several minutes.  Pour enough milk over meat to just cover it. Bring to boil and lower heat.  Cook gently until milk has thickened and formed a gravy.  Pour over toast to serve.

BREAKFAST IN A PAN        Top

Ingredients: (serves 2)
3 potatoes, boiled or baked
5 tablespoons  oil
1 cup  ham cubes
4  eggs
salt
pepper

Preparation:
Slice the potatoes. Melt the margarine in large Dutch oven.  Brown the potato slices and ham pieces, stirring gently.  Sprinkle the potato slices with salt and pepper.  In a small bowl or pot, beat the eggs until they are smooth and yellow.  Pour the eggs into oven with the rest of the ingredients and mix.  Stir until the eggs are set.  Serve hot.
 

BRIGHTEN-UP HOBO BREAKFAST        Top

Ingredients: (4 servings)
½ pound  bacon
4 large  potatoes, cooked and shredded
6  eggs
1  medium onion,  chopped
1  green pepper, chopped
½ cup  milk
3 cups  cheese, shredded
salt
black pepper

Preparation:
Fry the bacon in Dutch oven, drain off grease and crumble bacon.  Mix the potatoes, onion and green pepper.  Pat into the oven and cook over low heat until the bottom is crisp & brown.  Scramble the eggs with milk, pepper and salt.  Pour over the potatoes.  Top with the cheese and the crumbled bacon.  Fry over low heat until the eggs are cooked, about 10 minutes.
 
 

PITA POCKET BREAKFAST        Top

Ingredients:
1 pound  sausage (pork, turkey or ground beef)
1 medium  onion, minced
2 tablespoons  olive oil, optional
1 clove garlic, minced
1  bell pepper, diced
12  eggs, beaten
1 jar  salsa
6  Pita breads, medium

Procedure:
Pre-heat Dutch oven (12 coals on the bottom).  Brown sausage and drain fat, saving 2 tablespoons.  Stir in onion, garlic, pepper, sauté with sausage.   Add eggs, sausage fat and cook together until eggs are scrambled.  Spoon into Pita Pockets top with salsa to taste.
Hints:
Brown sausage and sauté garlic onions and peppers in advance, refrigerate or freeze in ziploc bags. Add 2 tablespoons of olive oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will need to be disposed.

 
 DESSERTS & BREADS        Top

 
DUTCH OVEN COBBLER        Top

Ingredients: (serves 10)
2 #2½ cans  fruit or pie mix (peaches, apples, pineapple, etc.)
1 box  white or yellow cake mix
¼ pound  butter

Preparation:
Butter inside of Dutch oven (use only ovens with lipped top because you need to put coals on top of oven).  Alternatively,  you can line the inside of the Dutch oven with aluminum foil.  Place fruit in bottom of oven.  Cover with cake mix and level it.  Cut butter into about 10 pieces and scatter over cake mix.  It is ready to bake.  (Note: If you use peaches,  you may need to dispose of about ½ of the liquid.  Crushed pineapple has about the right amount of liquid.)
Place about 8 coals under the Dutch oven and about 16-20 coals on top of oven.  Check after 30 minutes.  Baking is often complete at 45 minutes.  Final Note: Because the Troop often has 100 or so people to feed and a substantial use of Dutch ovens, we have in recent years doubled the recipes in each oven.  The number of coals for baking remains the same.  Watch the baking closely since it is easier to burn the top of the cobbler with the double recipe.
 
 

BAKED APPLES        Top

Ingredients: (8 servings)
8  apples (varieties vary)
1 cup  raisins
1 cup  sugar or brown sugar
¼ pound  butter
¼ teaspoon  cinnamon or allspice
water

Preparation:
Wash and core apples.  Mix raisins, sugar, and cinnamon in bowl.  Place mixture in cored apple.  Add a dab of butter to top of apple.  Place the apples on a wire rack or in a pie tin that has been raised a little off the bottom of the Dutch oven. Cover Dutch oven and add coals to top and bottom (if 12” Dutch oven is used,  place 10-12 briquettes on top and 8-10 briquettes on the bottom).  Cook for 15-20 minutes until apples are tender.  Let cool 15 minutes before serving.
 
 

APPLE CAKE        Top

Ingredients:
4  apples (varieties vary),  pared, cored and sliced
1 tablespoon  butter or margarine
½ cup  brown sugar
1/3 cup  finely chopped nuts
1 package  spice cake mix (you will need to get ingredients for cake)

Preparation:
Prepare apples.  Line the bottom of the Dutch oven with aluminum foil.  Melt butter and pour on bottom of Dutch oven.  Spread brown sugar evenly over the bottom.  Arrange apple slices in rows.  Sprinkle with nuts and cherries. Prepare cake mix according to package directions.  Pour over apple slices.  Bake, uncovered for 40 to 50 minutes or until tooth pick inserted in center comes out clean.
 
 

PINEAPPLE UPSIDE DOWN CAKE        Top

Ingredients:
16 ounce can  sliced pineapple
½ cup  brown sugar
1/3 cup  butter
1 package  yellow cake mix
maraschino cherries (optional)
2  eggs

Preparation:
Preheat Dutch oven and spray with no-stick.  Place 1/3 cup butter and ½ cup brown sugar in oven.  Heat to melt butter.  Place pineapple slices (save pineapple juice) in the butter and place halved cherries in each pineapple center with round side down, and sugar mixture.  (If the oven is too hot the sugar, butter and pineapple will burn). Mix yellow cake mix as directed on package using pineapple juice as part of your liquid.  Pour batter over pineapple.  Cover oven and place in over 12 coals.  Place 9 coals on the lid.  Bake, covered for 30 to 40 minutes or until tooth pick inserted in center comes out clean.  Allow to cool for 10 minutes and then invert on foil covered cardboard.
 
 

MONKEY BREAD        Top

Ingredients:
4 cans  biscuits
1 cup  sugar
1 cup  brown sugar
4 tablespoons  cinnamon
1 stick  oleo

Preparation:
Cut biscuits into quarters.  Mix sugar and cinnamon in plastic bag.  Drop quarters into bag and coat well.  Place in Dutch oven.  Melt oleo in lid and pour over quarters.  Bake 350 degrees F for 35 minutes.
 
 
 

COFFEE CAKE        Top

Ingredients:
shortening
7 teaspoons  sugar
2 teaspoons  cinnamon
2 cups plus 1 tablespoon  biscuit mix
2 tablespoons  butter of margarine
1  egg
¾ cup  milk

Preparation:
Preheat Dutch oven.  Put 2 tablespoons of shorting in a small pan and place near the heat to melt.  Grease cake pan with melted shorting. Mix 4 tablespoons sugar, 2 teaspoons cinnamon, 1 tablespoon of biscuit mix and 2 tablespoons of soft butter together lightly in a small bowl.  This is the topping.   In a medium bowl,  mix 2 cups biscuit mix and 3 tablespoons sugar.  Add egg, ¾ cups of milk, and s tablespoons of melted shorting and mix thoroughly. Spread dough in greased cake pan.  Sprinkle topping on top of dough.  Place the cake pan on a rack in the preheated Dutch oven.  Cook for 25-30 minutes.  Check for doneness with a splinter.
 
 

DESSERT APPLES        Top

Ingredients: (6 servings)
6 large  apples, cored
3 tablespoons  butter
2 tablespoons  lemon juice
½ teaspoon  cloves, ground
1 teaspoon  cinnamon
1 cup  sugar
1½ cup  water

Preparation:
Slice apples into 1/2" thick rings. In a skillet, sauté apples in butter for 6-8 minutes.  Combine water, sugar, cinnamon, cloves, and lemon juice in a pan. Boil for 5 minutes. Pour over apples.
Cook, uncovered, until apples are tender.  Pour into serving dish.  Serve warm or cold.
 
 
 

CORNMEAL BREAD        Top

Ingredients:
1/3 cup  soft shortening
1 cup  flour
3 tablespoons  sugar
1 tablespoon  baking powder
1 cup  yellow cornmeal
1  egg
1 cup  milk

Preparation:
Preheat oven.  Sift the flour, sugar, salt, and baking powder together.  Cut in shorting until you feel no globs of shorting when you rub it between your fingers. Beat the egg and milk together and add it to the dry mixture.  Mix until just blended.  Pour it into well grease 8x8 pan.  Place a rack of a shallow faced pan face down in the Dutch oven and place the pan with the batter on top.  Cover oven and place over 12 coal and add 9 coals to the lid.  Bake for 25 minutes or until done.  A sliver of wood inserted in the center should come out clean.
 
 

JALAPENO CORNBREAD        Top

Ingredients:
2 6-ounce packages  cornbread mix (check package for other ingredients)
1 cup  shredded cheddar or Monterey jack cheese
1 cup  chopped onion
1/3 to ½ cup finely chopped jalapeno peppers.

Preparation:
Preheat Dutch oven.  Mix cornbread per instructions on package.  Add other ingredients and mix well. Place a rack of a shallow faced pan face down in the Dutch oven and place the pan with the batter on top.  Cover oven and place over 12 coals and add 9 coals to the lid.  Bake for 35 minutes or until done.  A sliver of wood inserted in the center should come out clean.
 
 

ANOTHER COBBLER        Top

Ingredients:
2 28-ounce cans  sliced peaches
1½ cup  sugar
1 teaspoon  cinnamon
½ teaspoon  nutmeg
3½ cups  biscuit mix
3 tablespoons  margarine or butter
2  eggs
1 cup  milk

Preparation:
Line Dutch oven with aluminum foil and grease.  Preheat oven.
Put in peaches, one can drained and one can not drained.  Add ½ cup of biscuit mix, cinnamon, nutmeg and 1 cup of sugar.  Stir, cover and place on 10-12 coals with none on lid.   In a mixing bowl, put in 2 cups biscuit mix.  Cut in 3 tablespoons butter.  Add 2 eggs and 1 cup of milk and mix until ingredients are evenly mixed.  Remove lid from oven.  The mixture in the oven should be boiling.  Drop dough one spoonful at a time onto the top of the fruit.  Recover oven quickly.  Add nine coals to lid.  Cook for 30 to 40 minutes until topping is done.  Allow to cool several minutes before serving.
 
 

ORANGE OATMEAL CAKE        Top

Ingredients:
1¼ cups  quick rolled oats
1½ cups  orange juice (warm)
½ cup  margarine
¾ cup  brown sugar
2  eggs
2 teaspoons  vanilla
1½ cups  flour
1 teaspoon  baking soda
½ teaspoon  salt
½ teaspoon  sweet nutmeg
¼ teaspoon cloves
1 cup  raisins
¾ cup  sugar

Preparation:
Line Dutch oven with aluminum foil and grease.  Preheat oven.
Combine rolled oats and orange juice, let cool.  Cream margarine, sugar, and brown sugar until fluffy.  Add eggs and juice mixture alternating.  Shift flour, baking soda, salt, cinnamon, nutmeg and cloves and add to first mixture.  Add raisins and mix well.  Pour into oven.  Bake for 35 minutes or until done.
 

HAWAIIAN PIE        Top

Ingredients:
1 stick  margarine
½ cup can hopped nuts (pecans, peanuts, almonds)
1 cup  sugar
1 teaspoon  vanilla
2  eggs
1 teaspoon  vinegar
½ cup  coconut
½ cup  raisins
1  unbaked pie shell

Preparation:
Combine margarine, sugar and slightly beaten eggs.  Add remaining ingredients.  Mix well and pour into pie shell.  Place on inverted pie tin in 350 degree F Dutch oven.  Bake for 30 minutes.  Let stand in oven about 5 minutes after removing coals.
 

GIANT CINNAMON-PECAN RING        Top

Ingredients: (serves 16)
2 1-pound  loaves frozen bread dough
½ cup  butter, melted
½ cup  sugar
½ cup  packed brown sugar
2 teaspoons  cinnamon
½ cup chopped  pecans
1¼ cup  sifted powdered sugar
½ teaspoon  vanilla
4 teaspoons  milk
cinnamon sticks (optional)
pecan halves (optional)

Preparation:
Lightly grease inside of Dutch oven.  On a lightly floured surface, flatten thawed dough slightly.  Cut each loaf into 4 pieces (total of 8).  Form each piece into a rope about 18” long.  Brush each rope on all sides with melted butter.   Stir together sugar, brown sugar, and cinnamon.  Place mixture on sheet of foil.  Roll rope in sugar mixture to coat evenly.  Shape rope into a coil in the center of the Dutch oven.  Roll another rope in sugar.  Attach securely to end of first rope and continue coil.
Continue coating ropes and attaching to form a 10-11” circle.  Sprinkle any remaining sugar over coil.  Sprinkle with chopped pecans.  Cover and let rise in a warm place for about 30-40 minutes  Bake at 350 degrees F for 30 minutes or until done.  Cover with foil last 15 minutes to prevent over browning if necessary.  Cool about 15 minutes  Stir together powdered sugar, vanilla, and enough milk to make a thick glaze.  Spoon over top of cake.  Decorate with cinnamon sticks and pecan halves.
 
 

BLUEBERRY MUFFINS        Top

Ingredients:
2 cups  flour
½ cup  milk
2/3 cup sugar
½ cup  melted butter
1 tablespoon  baking powder
¾ cup  blueberries
½ teaspoon  salt
¼ cup  sliced almonds
½ teaspoon  nutmeg
1 tablespoon  sugar
2  eggs, beaten

Preparation:
Combine dry ingredients.  Save 1 tablespoon of mixture.  Combine eggs, milk and butter.  Add to dry ingredients.  Stir until well moistened.  Toss blueberries with reserved flour mixture.  Stir into batter.  Spoon into greased muffin pans.  Sprinkle with almonds and 1 tablespoon sugar.  Bake 15 minutes at 400 degrees F.
 
 

MEMPHIS MOLLY        Top

Ingredients:
1 16-ounce can  tart cherries (not pie filling)
1 16-ounce can  blueberries (not pie filling)
1 smaller can  crushed pineapple
1 small package  chopped walnuts
2 boxes  Jiffy cake mix
½ stick  butter pats

Preparation:
Add ingredients order, spread fruit and nuts in bottom of Dutch oven.  Sprinkle cake mix over all and put butter pats on top.  Cook 20 -30 minutes or until “cake” is done.
 
 

CHOCOLATE CHIP COOKIES        Top

Ingredients:
2¼ cups  all purpose flour
2  eggs
1 cup  butter, softened
1 12-ounce  semi-sweet morsels
¾ cup  sugar
¾ cup  brown sugar
1 teaspoon  vanilla extract

Preparation:
In large bowl, combine butter, sugar, brown sugar, and vanilla extract. Beat until smooth.  Beat in egg.  Gradually add flour.  Stir in chocolate chips.   Drop onto ungreased pie tin or aluminum pan.  Place on trivet or inverted pie tin in 350 degree F Dutch oven for about 20 minutes or until done.
 
 

APPLE FRITTERS        Top

Ingredients: (6 servings)
1  egg
¼ teaspoon  salt
1 teaspoon  baking powder
½ cup  milk
¾ cup  flour
1 cup  powdered sugar
6  apples (or bananas)
cooking oil

Preparation:
Combine the egg, salt, baking powder, milk and flour to make a batter.   Put at least 1" of vegetable oil in a deep pan and heat until hot.   Dip slices fruit into the batter and deep fry in the oil.  Roll in powdered sugar.
 
 

DEVIL’S TOOTH CHEESECAKE        Top

Ingredients:
Crust:
½ cube  melted butter
1 package  chocolate cookie wafers (Nabisco), crushed

Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides
at least 1-inch.

Filling:
2 packages 8-ounce  cream cheese
1 cup  sugar
16 ounce  tube ricotta
6  eggs
½ cup  sour cream
1½ teaspoons  almond flavoring
1½ teaspoons  vanilla
12 ounces  Nestles chocolate chips
¼ cup  butter
½ cup  whipping cream

Preparation:
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth.  Melt chips, butter and whipping cream over low heat until smooth.  Add almond flavoring.  Pour 1/3 of white mixture into chocolate mixture and mix well.  Pour this into crust.  Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch oven.
This is very dense and takes about 1¼ hours to bake, so be patient.  It is done when the top cracks and is firm.  This dessert is great warm, but to true chocoholics, it becomes the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a cup of morning coffee.
 

INDIAN BREAD PUDDING        Top

Ingredients:
2 cups  milk
¼ teaspoon  ginger
¼ cup  yellow cornmeal
1  egg
2 tablespoons  sugar
¼ cup  molasses
½ teaspoon  salt
1 tablespoon  butter
½ teaspoon  cinnamon

Preparation:
Place 1½ cups milk in Dutch oven and heat to scalding.  Combine cornmeal, sugar, salt, cinnamon and ginger, add to milk stirring constantly.  Cook 2 minutes.    Combine egg, molasses and butter.  Add small amount of the hot milk mixture, slowly.  Add to remaining milk mixture.  Stir and cook until thickened, 2-5 minutes.   Pour remaining milk OVER (do not stir in!) pudding.  Cook until set, 5 minutes.  LET STAND 10 to 15 minutes before serving.
 
 

CAMPING TRIP DUMP CAKE        Top

Ingredients:
¼ pound  butter, melt
1 30-ounce can  cherry pie filling or apricot or mincemeat or apple pie filling
1 package  yellow cake mix or spice or apple cake mix
¼ cup  sugar

Preparation:
Preheat coal.  Using 1 tablespoon butter, lightly grease bottom of Dutch oven.  Pour in pie filling. Sprinkle dry cake mix on top & smooth out. Pour remaining butter evenly over cake.  Add sugar topping if desired.  Cover Dutch oven with lid & place directly in coals.   Using tongs, place 11 hot coals on top of Dutch oven, evenly spaced.   Bake 10 minutes; carefully remove cover, check if pie filling is boiling evenly; if so, replace cover with coals on top, leave 5 to 10 minutes or until top is browned.  Slice and serve.
 

BANANA DUMP COBBLER        Top

Ingredients:
1 package  yellow cake mix
1 pound  brown sugar
½ pound  margarine
5 pounds  bananas
3 tablespoons  white sugar
1 tablespoon cinnamon

Preparation:
Heat Dutch oven and cover with coals for 15 minutes.  Slice bananas lengthwise and set aside. Prepare cake mix, with or without eggs, and set aside.  Remove preheated oven from coals and melt butter in the bottom.  Add brown sugar and mix well with butter.  Add bananas and sauté for three minutes over fire.  Pour cake mixture over bananas. Fold banana-sugar mixture up over cake mixture a few times.  Sprinkle with cinnamon and white sugar.  Bake 35 minutes.  For the first 10 minutes use coals on the bottom only.  Then add coals to oven top and continue baking until done.
 

BROWN BETTY        Top

Ingredients: (8 servings)
3 cups  apples, peeled and cored
1½ cups  bread crumbs, Dry and fine
graham cracker crumbs
½ cup  butter, melted
1½ cups  brown sugar, packed
1½ tablespoons  cinnamon
1 teaspoon  cloves, ground
½ cup  lemon juice

Preparation:
Mix crumbs and butter, grease the sides and bottom of the Dutch oven, and press the buttered crumbs thickly on the bottom and sides to form a crust.  Mix the sugar and spices together.  Peel and core the apples.  Slice them into about ¼ to ½ inch thick slices.  Put a layer of apples on the bottom of the pan, and sprinkle with brown sugar mixture and a few drops of lemon juice.  Continue adding layers until the apples are used up. Spread a layer of buttered crumbs on the top, and dot with butter.  Cover the oven and bake in coals for 30 to 40 minutes at 300 degrees F. Traditionally served in bowls with cream.
Variations:
a. Use almost any fruit; peaches, pears, apricots, cherries or berries all work.
b. Canned fruits may also be used. Drain them well, reduce the sugar by half, and mix ¼ cup of the fruit's syrup with ¼ cup lemon juice rather than using pure lemon juice.