Commissioner Recipe Book

So, you went to the Commissioner Cooking Demonstration at camp and now you want to know how to make some of those wonderful dishes for your patrol on your next excursion. Here is our growing collection of fun outdoor meals provided by the commissioners. Eat up!


Chicken Cordon Bleu ala Spam

Debby & Ann, Troop 1090

Ingredients

  • 4 boned and skinned chicken breasts
  • 1 can SPAM, cut in 1/2″ slices
  • 4 slices swiss cheese
  • 2 cans cream of chicken soup

Line 12″ Dutch oven with tin foil. Clean and slit chicken breasts. Insert Spam & swiss cheese into slit. Pour 1 can soup & 1/2 can of water into Dutch oven. Lay chicken breasts on bottom. Pour remaining can of soup on top. Cover and cook at 350 degree (16 coals on top, 8 on bottom) for about 45 minutes. Makes 4 servings. Prep Time: 1 hour


Memphis Molly

Bear Paw Commissioners

Ingredients

  • 20 oz Cherry Pie Filling
  • 20 oz Crushed Pineapple
  • 10 oz White or Yellow Cake Mix

Mix cherry pie filling and crushed pineapple toghether in a dutch oven. Sprinkle cake mix on top of pineapple and cherry mixture. Cover the dutch oven and cook “molly” for approximately 30 minutes or until cake browns. Cut and enjoy. Feeds 8-10 hungry scouts and scouters.


Peaches & Cream

Pat Klapatch, Troop 1113, Green Bay, WI

Ingredients

  • 2 Cans Peaches
  • 2 Tablespoons Brown sugar
  • 2 Tablespoons Cinnamon
  • 1/2 Tablespoon Nutmeg
  • 1/2 Pint Heavy cream
  • 1 Yellow cake mix
  • Mountain Dew

Drain peaches and reserve liquid for use in the cake mix. Put peaches in bottom of 12 inch Dutch oven with 1 tablespoon brown sugar, 1 tablespoon cinnamon and 1/4 tablespoon nutmeg. Pour cream over mixture. Mix cake according to instructions using reserved syrup in place of water. Whatever is short on liquid use Mountain Dew. Pour cake mix over peaches, then 1 tablespoon brown sugar, 1 tablespoon cinnamon and 1/4 tablespoon nutmeg over cake mix. Bake until toothpick comes out dry with 8·10 coals on bottom and 15-16 on top. Makes 10 servings. Prep Time: 45 minutes


Maple Syrup Pudding Cake

Neil Walker, Crew 9001

Ingredients

  • 1-1/2 cups Pure maple syrup
  • 3/4 cup water
  • 2 teaspoons butter
  • 1 Tablespoon shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk

In a medium sauce pan bring the maple syrup and water to a boil; remove from heat and stir in the butter. Cream shortening and sugar; add egg and mix well. Fold in dry ingredients alternating with milk. Spread batter in a greased 9 inch pan. Pour the maple syrup sauce evenly over the batter. Bake at 350 degrees for 30 to 35 minutes until top is browned and set. Can be rewarmed. Makes 8 servings. Prep Time: 45 minutes


Casey Family Dutch Oven Apple Pie

Ryan Casey, Troop 719, Campbellsport, WI

Ingredients

  • 4 large granny Smith apple, peeled and sliced
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 box pie crust, frozen
  • 1 pie pan, 9 inch

Wash, peel and slice apples. Lightly butter pie pan. Place one pie crust in pan and place apples in crust. Mix sugar, cinnamon, flour and salt together and pour over apples. Place second crust on apples. Trim and fit pie crust; seal the ends all the way around. Cut your troop number in the pie crust but do not connect the number lines. Lightly sprinkle some sugar and cinnamon on top of the pie. Place 1/4 to 1/2 in. spacers in bottom of a 12″ Dutch oven. Place pie on top of spacers. Cook for about 1 hour with 7 coals on the bottom and 10 on top. Check pie every 20 minutes or more until golden brown. Take out of Dutch oven to cool. To get pie out while its hot make aluminum foil straps and place under pie pan. Make two straps so they crisscross to support the pie when lifting it out. Use the buddy system to help lift. Makes 6 servings
Prep Time: 1 hour and 30 minutes


Peach Cobbler

Bear Paw Commissioners

Ingredients

  • 1/3 of #10 can of Peaches
  • 3 TBS Corn Starch
  • 2-1/2 cups Bisquick
  • 1-1/2 cups water
  • 1 cup Sugar
  • 1-1/2 TBS Cinnamon
  • 1/4 lbs Butter

In the bottom of a clean, buttered dutch oven, warm the peaches and corn starch over coals until juice thickens. In a separate bowl, mix the bisquick with water and peach juice until it becomes sticky. Pour dough mixture of the warmed peaches in the dutch oven. Place lid on dutch oven and place coals above and below the dutch oven, remembering to place twice the number of coals above as below. Let cook for 25-30 minutes. While cooking, prepare topping by mixing melted butter, sugar, and cinnamon together. As the top of the cobbler begins to brown, pour topping on to cobbler and allow to cook for a few additional minutes. Cut and enjoy. Feeds 8-10 hungry scouts and scouters.


Peachy Dutch Oven French Toast

Bear Paw Commissioners

Ingredients

  • 1 dozen eggs
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1 loaf Italian bread, sliced
  • 1/2 pound butter
  • 2-1/3 cups brown sugar
  • 3 cans peaches(16 oz.), drained & quartered

Heat a large Dutch oven by covering it with coals for 15 minutes. Beat the eggs, milk, vanilla and cinnamon in a large mixing bowl. Soak the bread in the egg mixture. Remove preheated oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Put the drained peaches over the caramelized sugar. Place the egg-bread mixture on top of the peaches, cover with lid and return the Dutch oven to the coals. Bake 45 minutes at about 350 F. For the first 10 minutes, use coals on the bottom only. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won’t even need syrup. Try substituting 3 pounds sliced bananas for peaches Makes 8 servings. Prep Time: 1 hour and 30 minutes


Ja-Makin Stew

Brad Carroll, Troop 630, Green Lake, WI

Ingredients

  • 1 Pound Chicken, Cut in 1/2″ pieces
  • 1 Medium Onion, Chopped
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic
  • 1 Teaspoon Curry powder
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Black pepper
  • 1/4 Teaspoon Red pepper flakes
  • 1 Can Diced tomatoes{15 oz.)
  • 1 Can Dark red kidney beans{15 oz.)
  • 1/2 Cup Dry red wine{Home Use)
  • 1-1/2 Teaspoons Capers

Saute onion, chicken & garlic in oil until onion is translucent and chicken is done. Add curry powder, thyme, allspice, black pepper, red pepper flakes, diced tomatoes, beans, wine and capers, cook with bottom heat only, till desired consistency is reached. The longer you cook, the thicker it will be. Makes 6 Servings. Prep Time: 1 hour


Jambalaya Couscous

Troop 1002, Green Bay, WI

Ingredients

  • 12 Raw shrimp, peeled, Cut in thirds
  • 1 Chicken breast, Cut in small cubes
  • 1 Tablespoon Creole seasoning
  • 1 1/4 Cup Olive oil
  • 4 Ounces Andouille sausage, Cut in small cubes
  • 1 1/4 Cup Onions, Chopped
  • 1/4 Cup Celery, Chopped
  • 1/4 Cup Green pepper, Chopped
  • 2 Tablespoons Garlic, Minced
  • 1 1/2 Cup Chopped tomato, Seeded
  • 3 Bay leaves
  • 1 Teaspoon Worcestershire sauce
  • 1 Teaspoon Hot pepper sauce
  • 1 Cup Chicken stock
  • 1 Teaspoon Salt
  • Pepper, To taste
  • 1 1/12 Cups Couscous

Mix creole seasoning with shrimp & chicken. Heat Dutch oven, add olive oil-then add shrimp & chicken. Cook 1-2 minutes. Add andouille sausage, Trinity(onion. celery & green pepper). Add garlic, tomato, bay leaf, Worcestershire sauce. hot pepper sauce. chicken stock, salt and pepper. Bring to boil & cook 10 minutes. Stir in couscous, turn off heat. Cover Dutch oven. Rest 5 minutes, then stir & add remaining 2 tablespoons olive oil. Makes 8 servings. Prep Time: 45 minutes